This study was designed to explore nutritional characteristics of the digestion speed and digestibility of spirulina and the enteral nutrition preparation of spirulina. The amino acid analysis method was used to measure the amino acid content and composition of spirulina and the enteral nutrition preparation of spirulina, and calculate the amino acid score (AAS) and chemical score (CS). The kjeldahl was used to measure the nitrogen release quantity and calculate the digestion rate of spirulina and the enteral nutrition preparation of spirulina after simulated gastric and simulated intestinal digestion in vitro. The results show that:18 kinds of amino acids which the human body needs are contained in spirulina and the enteral nutrition preparation of spirulina A,B,C,8 kinds essential amino acids composition is reasonable; The total amino acids content of the enteral nutrition preparation of spirulina A,B,C are 61%, 18.25%, 18.24%, 18.25%. The highest detectable amount of essential amino acids for spirulina and enteral nutrition preparation of spirulina A,B,C are 207.6 mg/100 mL、66.8 mg/100 mL、62.4 mg/100 mL、64.2 mg/100 mL, which account for 84%,94%,89%,92% of the total amino acid content of the original material, respectively.The released nitrogen of spirulina is slower than the enteral nutrition preparation of spirulina A,B,C,the enteral nutrition preparation of spirulina C is slower than spirulina A and B, the released nitrogen of spirulina and the enteral nutrition preparation of spirulina A,B,C after gastrointestinal digestion is (88.09%±0.98%)-(92.24%±1.87%), and there was no significant difference in spirulina enteral nutrition,but there was significant difference between spirulina and spirulina enteral nutrition preparation. In conclusion,the composition of spirulina enteral nutrition preparation is reasonable, the rate of vitro digestion is stable, spirulina and the enteral nutrition preparation of spirulina are good raw materials and preparation of enteral nutrition support.