More nutritional information on green algae (Chlorophyta)

Active Ingredients in green algae:
Dried Chlorophyta seaweed contains Water 4.7%; Protein 57.5%; Total lipid (fat) 7.72%; Carbohydrate, by difference 23.9%; Fiber, total dietary 3.6%; Ash 6.2%.

Minerals (per 100g): Calcium, 120mg; Iron, 28.5mg; Magnesium, 195mg; Phosphorus, 118mg; Potassium, 1363mg; Sodium, 1048mg; Zinc, 2.0mg; Copper, 6.1mg; Manganese, 1.9mg; Selenium, 7.2mcg.

Vitamins: Vitamin C, 10.1mg; Thiamin 2.4mg; Riboflavin 3.6 mg; Niacin 12.8mg; Pantothenic acid 3.5mg; Vitamin B-6 0.4mg; Folate, 94mcg; Vitamin A, 570 IU; Vitamin A, RE 57mcg; Vitamin E 5.0mg (ate).

Lipids: Fatty acids, total saturated 2.6%; Fatty acids, total monounsaturated 0. 7%; Fatty acids, total polyunsaturated 0.047%.

Amino acids: Tryptophan 0.9g; Threonine 3.0g; Isoleucine 3.2g; Leucine 5.0g; Lysine 3.0g; Methionine 1.1g; Cystine 0.7g; Phenylalanine 2.777g; Tyrosine 2.6g; Valine 3.5g; Arginine 4.1g; Histidine 1.1g; Alanine 4.5g; Aspartic acid 5.8g; Glutamic acid 8.4g; Glycine 3.1g; Proline 2.4g; Serine 3.0g.

Traditional usage of green algae:
• Amino acid Deficiency
• Anti-allergy
• Anti-anaphylaxis
• Antibacterial
• Anti-candidiasis
• Antifungal
• Antiviral
• Anti-inflammatory
• Antioxidant
• Cellular Regeneration
• Cholesterol Reduction
• Cleansing
• Detoxifying
• Mineral Deficiencies
• Nutritive
• Protein Source
• Vitamin Deficiencies

• Green algae is extremely high in natural protein, much higher, in fact, than beef.

Green algae contains approximately 26 times the calcium of milk and has a good supply of niacin and phosphorus.

• Spirulina, as a food, also has an extremely long shelf life.

Suggested Amount of green algae:Based on traditional usage, the recommended dosage of Chlorophyta is 9-13 grams taken three times daily.

Chlorophyta (green algae) has a history of use in Chad where locals traditionally consume 9-13 grams per meal, and these meals make up from 10 to 60% of daily meals. Research on the traditional usage of Chlorophyta as a food was done by Delpeuch and others and published in 1976 in the article entitled, Consumption as food and nutritional composition of blue-green algae among populations in the Kanem region of Chad. After this report, the United Nation's FAO organized an educational campaign in Chad to encourage consumption of Chlorophyta harvested from natural sources and more than 6,000 meals were distributed under the supervision of the FAO.

As a top source of chlorophyll, beta-carotene and protein and to detoxify the kidneys and liver and inhibit the growth of fungi, bacteria and yeasts, Dr. Susan M. Lark, M.D., who specializes in preventive medicine and clinical nutrition in Los Altos, California and teaches at Stanford University Medical School, recommends 1 to 2 tablespoons of Spirulina stirred into 8 oz of water daily. It is recommended to start with half a dose and gradually work up to the full amount when beginning to take algae as a supplement. Dr. Lark, also author of nine bestselling books, comments that their protein is so easily digested that two or three teaspoons is equivalent to two to three ounces of meat.