Singapore Spirulina Spirulina Singapore

Home Buy Now FAQs Honors About Us koo energy.com



14. Spirulina: One of Nature's Near-Perfect Foods

Spirulina is similar to sea vegetables such as dulse, kelp, nori, kombu, arame, wakame, etc. Along with its cousin chlorella (another of my favorites) spirulina is a member of the "blue-green" family—but this family is actually not algae.

Although you will often hear the term "blue-green algae," spirulina and its kin are actually cyanobacteria. Cyanobacteria are classified as bacteria because their genetic material is not organized in a membrane-bound nucleus. Unlike other bacteria, they have chlorophyll and use the sun as an energy source, in the way plants and algae do.

Spirulina is primarily produced by two species: Arthrospira platensis and Arthrospira maxima.

One of the special traits of spirulina is its rich protein content—it's up to 70 percent protein by weight and contains all of the essential amino acids. Records of the Spanish conquistadors suggest that the Aztecs consumed spirulina as a food source, and the Kanembu people of Central Africa harvested it from what is now called Lake Chad.

Wild spirulina grows in the alkaline lakes of Mexico and on the African continent, although it is commercially grown and harvested all over the world. It reproduces quickly, and because the individual organisms tend to stick together, it is easy to harvest. Commercial production of spirulina is estimated to reach 220,000 tons by the year 2020.




Home Buy Now FAQs Honors About Us koo energy.com


To buy, email KooNature@gmail.com, WhatsApp or call (65) 9181 2833

© Koo Nature 2010-2017