5 Health Benefits of Spirulina

Spirulina, a food source that has been used for centuries, is a blue green algae plant that is scientifically known to be one of the most nutrient dense foods on the planet. It’s what you would call a Superfood!

Here are 5 surprising health benefits about Spirulina that you probably didn’t know about.

1. It’s packed with proteins

About 60% of spirulina is protein and that makes it more protein dense than any other vegetable and meat! In one serving (1 tbsp), there are 4.02 grams of protein which is why this plant is commonly used to combat malnutrition and food insecurity around the world.

2. Contains massive amounts of Iron

Spirulina has about 2 milligrams of iron per serving. That is a lot of iron for only one spoonful of this powdered plant. Not having enough iron can lead to a condition called anemia.

Daily recommended intake of iron:

  • 15 mg for children 2-11 
  • 16.3 mg for teens 12-19
  • 17-18.3 mg for adult women
  • 19.3-20.5 mg for adult men

3. Low Caloric Intake

If you are just looking to decrease your calorie intake and continue to get nutrients, then spirulina is just the thing you need. There are only 20 calories per serving and this nutritious plant is perfect for adding to a tasty smoothie.

4. Full of antioxidant potential

Antioxidants are molecules that consume free radicals that cause harm to the body. Spirulina is full of antioxidants that help get the body back in homeostasis and protect it by stopping free radical damage.

5. Contains hefty portions of vitamins & minerals

This plant has over 20 vitamins and minerals per serving. These vitamins and minerals keep the body from becoming malnourished and drained of life energy.

Add spirulina to your lifestyle and benefit from the amazing health effects of this powerful plant!


References

  1. McConnell, H. M. (1963). Ferromagnetism in solid free radicals. The Journal of Chemical Physics, 39(7), 1910-1910.
  2. Hurrell, R., & Egli, I. (2010). Iron bioavailability and dietary reference values. The American journal of clinical nutrition91(5), 1461S-1467S.

photo creds: spark.adobe.com

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