Spirulina (Spirulina Paracas) is floating filamentous cyanobacteria with cylindrical trichomes in left-hand helix. Spirulina grows naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate. It is commonly used as food supplements.
For centuries Aztecs have been eating Spirulina. The earliest record reveals that it grew in Lake Texcoco, and was collected and sold as food. The first Spirulina manufacturing factory was established in the 1970s. Recent years it has become a popular thing in the world and has been approved by the FDA, WHO and other medical authorities as health food.
Spirulina has on average 60 percent of protein (which is 3-4 times higher than fish or beef) and a wide range of vitamins, minerals, and (phyto) nutrients. It contains Lysine, Cysteine, Methionine, Phenylalanine and Threonine, which are important amino acids that can only be acquired by human beings through food. Spirulina is also a very rich source of Vitamin B-12. It has much higher iron content than spinach. It contains much higher amounts of Beta-Carotene than carrots.
Recommended intake: 1-2 tsp spirulina powder per day can be spread on salad, porridge, cereals or cheese
Ingredients: 100% spirulina, garam masala (coriander, cumin, cardamon, cloves, chili, tumeric, cinnamom, bay leaves).
|Nutritional Facts||per 100 g|
|Saturated Fat||0 g|
|Minerals including Salt||12,54 g|
|Iron||45,6 mg (325 %)*|
* Reference intake
Keep out of reach of children. Store in a cool, dark and dry place. Do not exceed the recommended daily dose. There is no substitute for a varied diet. Not for children under 3 years of age, pregnant and nursing women.
|Weight including packaging||170 gramů|
|Country of Origin:||India|
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