Benefits, honestly
Spirulina is a blue-green algae eaten as food for centuries, and one of the densest edible sources of plant protein, iron and carotenoids we know of. Below is what a spoonful contributes - and where the honest limits of the evidence sit.
More than three times the protein density of most cooked pulses, with all nine essential amino acids present.
No binders, fillers, sweeteners or colours - in the powder or the pressed tablets.
A level teaspoon a day. Roughly a month of habit per pack.
Nutrient density without meaningful calories, so it fits any way of eating.
Nutrition
Typical published values for dried spirulina at a 5 g serving - about a level teaspoon of powder, or ten of our 500 mg tablets. Your pack's own lab report is the number that counts, and it's printed on the label.
Values are typical ranges for sun-dried spirulina and vary by harvest. Not a substitute for the declared nutrition panel on the pack.
Why people take it
Each one below is a nutritional fact about the food, followed by what research has and hasn't settled.
Sixty to seventy per cent protein by dry weight, containing all nine essential amino acids - rare for a plant. Useful padding for vegetarian and vegan diets that lean on pulses and grains.
Where the evidence stands: Settled. This is straightforward composition, measurable in any lab.
One of the denser plant sources of iron, alongside riboflavin - the pair most often short in diets without much meat. Take it with something citrus to help absorption.
Where the evidence stands: Well established as a source. Whether it corrects anaemia depends on the deficiency and needs a doctor.
Phycocyanin is the protein-pigment that makes spirulina blue-green, and the compound most studied for antioxidant activity in cell and animal models.
Where the evidence stands: Promising in the lab; human trials are small and short. We will not translate them into promises.
Riboflavin, thiamine and niacin in modest but real amounts - the vitamins involved in turning food into usable energy.
Where the evidence stands: Composition is clear. Note that spirulina B12 is largely a pseudo-form and should not be counted on.
Spirulina carries gamma-linolenic acid, an omega-6 fatty acid otherwise mostly found in evening primrose and borage oil.
Where the evidence stands: Present in meaningful amounts; the health significance at food-level doses is not established.
One teaspoon in a smoothie or ten tablets with water. The nutrition only counts if you actually take it - which is why we sell both forms.
Where the evidence stands: Not a nutrition claim, just the thing that decides whether any of the above matters.
Spirulina helps most where a diet is already short of something. If you're eating well and varied, treat it as insurance rather than a fix.
Where protein variety and iron are the two usual gaps, spirulina covers both from one ingredient.
A dense plant source to eat alongside, not instead of, whatever your doctor has advised.
Extra protein without extra bulk, plus the B-vitamins that energy metabolism runs on.
Skipped meals and canteen food. A teaspoon is a floor under a diet you cannot always control.
How much, and when
Consistency beats quantity. A daily teaspoon does more than an occasional tablespoon.
Spirulina is a food supplement. It is not intended to diagnose, treat, cure or prevent any condition. If you are pregnant, nursing, on medication, or have an autoimmune or metabolic condition (including phenylketonuria), speak to your doctor first.
They are different things. A multivitamin is isolated nutrients at fixed doses; spirulina is a whole food that happens to be nutrient-dense, so it also brings protein, pigments and fibre-like material. If you have a diagnosed deficiency, a targeted supplement your doctor prescribes will move a blood marker faster.
A 100 g pack is about twenty servings - enough to know whether the habit sticks before you commit to more.
