Spirulina

Spirulina is a genus of cyanobacteria. As the name suggests, Spirulina is not a plant, but a bacterium. Spirulina inhabits shallow, tropical and subtropical waters with high salinity.

For people living near these waters in Central America, Southeast Asia, Africa and Australia, spirulina serves as an important source of iron, protein and vitamin A.

Today, spirulina is produced commercially in aquaculture. It is extracted using filters and/or centrifuges and then dried using hot air or freeze-dried.

Spirulina has been enjoying increasing popularity in recent years and is now known as a superfood: In professional circles, Spirulina is also known as Arthrospira Platensis and is considered the most nutrient-rich food of all. Even NASA uses Spirulina as a component of astronauts' food.

Spirulina contains extraordinarily large amounts of high-quality plant-based proteins - the protein content of the algae even exceeds that of eggs, soy and meat.
Spirulina also contains essential amino acids. This makes the algae particularly interesting for a protein-rich diet and for athletes.
The high vitamin B12 content is also often advertised. This may be true, but 80% of it is in a form that the human body cannot use. Accordingly, it does not offer sufficient help for vegans who want to compensate for a possible vitamin B12 deficiency.

The BAG has not approved any health claims about spirulina and reference to studies is not permitted for regulatory reasons.

No, you cannot meet your Spirulina needs through your daily, balanced diet.