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Scientific Name: Spirulina platensis
Spirulina is a species of edible micro algae. In bulk, it has a mild taste common to fresh water algae and has a long history of human consumption. The iron in blue-green algae has been found to be easily absorbed by the digestive system, unlike the iron found in spinach and various other plant sources. Spirulina is composed largely of protein and is noted for its essential and non-essential amino acids. It also contains Pro-vitamin A, which is converted to Vitamin A by the body.
Spirulina contains 65-70 percent protein; it is one of the few foods that are considered a complete protein, rivaling milk, eggs, and beef. By weight, it contains 300% more protein than fish, poultry or meat!
Research suggests spirulina supports:
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