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Spirulina is a type of blue-green microalgae, which has existed in lakes with an alkaline pH since 40,000 years ago. The green part of its appearance is due to chlorophyll, while the blue part of its appearance is due to a protein called phycocyanin.

Spirulina used to be a major component of the Aztec nutrition in Mexico, and it is currently being used regularly in the Japanese cuisine as well as by various nutritional supplements. Current spirulina global production levels are at about 7,000 tons per year, with projections of tripling of its production by year 2020.

In terms of nutritional value, spirulina is considered to be the natural food with the most nutrients in the world. In fact, fresh spirulina comprises more than 100 nutritional components, a number greater than any other known plant or herb. This fact has resulted in spirulina being recognized worldwide as the most important dietary supplement for energy and weight control.

Specifically regarding its nutritional contents, recent dietary studies suggest that spirulina is rich in vitamins, minerals and macromolecules. Its content breakdown is 50-70% protein, 5-7% lipids and 15-25% sugar, which promotes nutritional balance.

Its protein content is of high biological value, similar to that of meat and beans, so it can be used by athletes seeking increased muscle tissue. In terms of amino acid content, which is also important in terms of sports nutrition, it contains several essential and non-essential amino acids such as phenylalanine, isoleucine, lysine, tryptophan, proline and serine.

It also contains 25 times the amount of beta carotene that carrots do, and it contains more vitamin E than wheat. Consequently, spirulina appears to have powerful antioxidant properties and may protect against cell damage from free radicals, as well.

Additionally, spirulina contains c linoleic acid, which can also be found in vegetable oils and which helps regulate levels of cholesterol synthesis, assists in the synthesis of cell memberane, and the synthesis of prostaglandin E1. Recent studies have confirmed that spirulina can aid in the reduction of cholesterol.

Moreover, spirulina contains significant amounts of vitamins A, B1, B12, B3 and B6, making it an ideal nutritional supplement for vegetarians who tend to not consume large amounts of Vitamin B12 in their diet. Regarding trace elements, spirulina contains mainly calcium, manganese, phosphorus, iodine, chlorine and copper. It also contains 58 times more iron than spinach and 28 times more than beef. It is therefore an excellent nutritional supplement for people suffering from anemia.

Finally, recent research on spirulina has also attributed anticancer properties, cholesterol regulation properties, immune boosting properties, and anti-aging / rejuvenating properties. In addition, it has been shown to help supplement the diets of individuals on reduced-calorie diets.

Organic spirulina benefits

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Organic spirulina benefits