Spirulina is a naturally occurring blue-green micro algae which grows and thrives in warm alkaline lakes. It, like plants, obtains energy from sunlight via the process of photosynthesis.
Spirulina as a super food
Spirulina has amazing properties and in many ways can be considered as a super food. It’s composed of 60% highly digestible vegetable protein, has extremely high concentrations of beta carotene, Vitamin B-12, Iron and trace amount of minerals and the rare essential fatty acid GLA – gamma-Linolenic acid.
Health benefits of spirulina
Benefits from taking 5-10 grams of spirulina every day.
- Increases CD4 count – strengthens the immune system (particularly useful for HIV/AIDS patients)
- Increase RNA in the brain for more energy
- The beta carotene is excellent source of disease fighting antioxidants and also good for healthy eyes and vision.
- Contains vegetable protein and amino acid to build muscle.
- High concentration of vitamin B; which not only breaks down carbohydrates and lipids, but also maintain cardiovascular health.
- It is also an excellent anti-inflammatory, which is an essential benefit to arthritis patients and prevents heart disease.
- Contains anti-aging properties.
- Improves digestive health.
- Contains easy to absorb iron supplements; ideal for women and children.
- Reduces risk of cancer with antioxidant protection.
Nutritional content of spirulina
According to the United States Department of Agriculture (USDA) one tablespoon or 7 grams of dried spirulina contains
20.3 calories
4.02g of protein
1.67g of carbohydrate
O.54g of fat
8.4mg of calcium
2mg of iron
13.6mg of magnesium
8.26mg of phosphorus
95.2 mg of potassium
73.5mg of sodium
0.7 mg of vitamin C
Also contains thiamine, riboflavin, niacin, folate and vitamin A, B6 and K.
Spirulina contains a range of antioxidants including phycocyanin and beta-carotene.
Nutritional comparison
3900 % more iron than spinach
2800% more beta-carotene in carrots
600% more protein than tofu
3 times that of soybean
5 times that of meat
200% more antioxidants than blueberries
