Spirulina is one of the tiniest, oldest and most robust forms of life on Earth. This photosynthetic cyanobacteria produces about 60 % of the oxygen on Earth. Under the microscope, the bacteria has the appearance of a small green coil, hence the name 'spirulina' (in Latin Arthrospira sp).
Spirulina occurs naturally in East and West Africa, Mexico and South Asia, among other areas, and can be harvested from natural salt lakes.
Rich in essential nutrients
In the West, we mainly know spirulina as a food supplement, and as a booster for the immune system. This green treasure is also extremely rich in essential nutrients, including:
- Vitamins A, C, E, K, B1, B2 and B6
- Minerals: calcium, magnesium and iron
- High-quality proteins that can easily be assimilated
- Essential fatty acids GLA, DHA and EPA
The protein concentration of spirulina is ± 70 %; the highest of all foodstuffs! This makes spirulina ideal in cases of protein deficiency in the diet, which is typical in developing countries. But even more important are the high quantities of iron and vitamin A, the two elements that are mainly missing in cases of malnutrition.