Spirulina (Arthrospira Platensis)

"A spoonful of spirulina is a concentrate of life: 60-70% complete proteins, antioxidant pigments (phycocyanin, beta-carotene), iron, magnesium, and vitamins - all in a tiny volume, providing exceptional nutritional intake."

What is spirulina?

Spirulina is a filamentous cyanobacterium (often called a "blue-green microalga") that naturally grows in alkaline and warm lakes in tropical and subtropical regions (India, Africa, South America, Myanmar). It was already consumed by the Aztecs in Mexico (Lake Texcoco) and by the people of Lake Chad in Africa, who made dried cakes from it called dihé. Today, it is cultivated on a large scale worldwide, particularly in Asia, America, and Africa.

Average composition (per 100 g of flakes)

Link (pages 34 to 36) 👉 Spirulina Thesis

Benefits

Remarkable protein intake: with a complete amino acid profile, it is a particularly interesting source of protein for vegetarian and vegan diets.

Rich in iron: its high iron content makes it a useful supplement for people with increased needs (athletes, women, etc.).

Natural antioxidants: phycocyanin, beta-carotene, and other pigments give it powerful antioxidant properties, helping to combat cellular oxidative stress.

Nutritional density: for a small volume, it concentrates a wide variety of vitamins, minerals, and trace elements.

Support for vitality: regularly associated with a reduction in fatigue and better overall tone, thanks in particular to its iron and protein content.

Interest for athletes: its richness in proteins and essential nutrients makes it a popular supplement for supporting muscle recovery and endurance.