Spirulina powder | 100g

Spirulina is a microscopic algae species that contains up to 70% protein. Its consumption provides the body with many valuable minerals and vitamins, including B vitamins.
Spirulina is usually available as green-blue powder or as tablets. It can be added to cocktails and used as an ingredient in some cosmetics. Spirulina was already appreciated by the Aztecs.

Spirulina - what is it?

The name spirulina comes from the type of cyanobacteria from which the biomass for the production of this product is obtained. In 1979, the first dietary supplement with spirulina was launched on the market. Currently, two types of algae are used: Arthrospira platensis and Arthrospira maxima. These cyanobacteria are found in aquatic environments and do not have cell walls, making nutrients easily absorbed. Spirulina is extracted from soil, marshes, fresh and salt water, and hot springs. The natural areas where they occur are the alkaline and salty African lakes and Mexico. It is also cultivated in Asia, Central and South America. Spirulina is available in various forms such as tablets, capsules, and mostly powder. The taste varies depending on its origin; from sea areas, it may have a fishy taste, while spirulina from freshwater regions tastes more delicate and has a pleasant aroma. The blue and green color comes from the substance in it that shows antioxidant activity. This characteristic color is also influenced by the magnesium content.

Spirulina, Chlorella or young barley?

All of the above-mentioned plants are natural supplements that are becoming increasingly popular. What are their differences? Both Spirulina and Chlorella are a type of algae. The first is classified as cyanobacteria, while Chlorella is green algae, meaning they differ in their protein profile. Cyanobacteria have a higher uptake of proteins. Young barley differs mainly in the type of chlorophyll and cell structure because it is a multicellular plant, unlike spirulina and chlorella. It contains more fiber.

What's inside?

Spirulina is known for its high protein content (up to 70% in dry matter), consisting of exogenous amino acids such as leucine, methionine, and tryptophan. There is no cellulose in the cell walls of Arthrospira bacteria, which contributes to efficient nutrient absorption. Spirulina also offers essential fatty acids such as gamma-linolenic acid, along with carbohydrates, vitamins (including B-group and beta-carotene), and minerals (iron, calcium, magnesium, potassium, selenium).

How to use?

The powdered form of spirulina makes it user-friendly in many ways. What can you combine it with? It's ideal for cocktails or smoothies and can also be added to juice. Spirulina can also serve as a colorant; add a teaspoon to pasta or dumplings for an original color at dinner. You can also make a sauce with it for vegetable salads; mix avocado, lemon juice, olive oil, and a teaspoon of spirulina.

Dosage

Start with lower doses of spirulina to observe your body's reaction. Usually, 1 to 8 grams per day is used, with an average dose of 5 grams. Divide the daily amount into three portions morning, noon, and evening.

Dissolve 5 g (1 measuring scoop) once daily in 100 ml water after a meal.

Do not exceed the recommended daily dose. People allergic to ingredients should avoid it. Keep out of reach of children and store at room temperature in well-closed containers.

Dietary supplements are no substitute for a varied diet; only a healthy lifestyle ensures proper functioning of the body.