USDA certified organic • Gluten Free • Allergen Free • Non GMO • No Colouring • Raw • Vegan
Ingredient: 100% Organic spirulina phycocyanin extract from Spirulina platensis
- Net weight 80g in a resealable food pouch.
- Keep refrigerated once opened.
- Best before 12 Mar 2023.
Blue spirulina is a natural blue pigment-protein extracted from the blue-green algae spirulina. The vibrant blue colour in blue spirulina is due to the pigment phycocyanin, an antioxidant.
Blue spirulina is a superfood that contains high nutritional content including antioxidants, vitamin Bs, plant-based essential amino acids.and minerals.
Unlike most green spirulina powder, our selected organic blue spirulina power has no algae smell and it is oh-so-tasty!
Approved and tested by our taste advisors, here are what they have to say:
“I was a bit scared to taste this but hey its nice! Sweet like horlicks mix with spirulina without the milky taste.”
“For someone who has never taken spirulina powder before. the taste is surprisingly good, it's sweet and tasted a bit like egg yolk.”
“A bit salty, but nice. Smooth and tasty. Less leafy/algae taste as compared to the green ones.”
“Lovely blue colour, could use for cakes and colour them naturally!
Interesting flavour, unexpected but not overwhelming.”
Why you’ll love our Organic Blue Spirulina
- USDA certified organic
- Halal certified
- Gluten free, allergen free, non GMO
- Suitable for vegan
- Easily digestible
- Tastes delicious, kids friendly
- Good source of plant-based proteins, vitamins, carotenoids, iron and minerals
- B vitamins contained in blue spirulina help increase energy level
- As spirulina is a unicellular organism, it is easily digestible
In addition, studies have demonstrated that phycocyanin contained in blue spirulina has the following effects:
Per 100g: Energy 328 kcal, Protein 18.40 g, Fat 0.06 g – of which saturated 0.03 g, Carbohydrates 63.59 g – of which sugar 40.10 g, Sodium as Na 2.5g, Phycocyanin 1,390 mg
- Add 1 tablespoon (approx. 2.5g) to smoothies, breakfast bowls, milk, yoghurt, ice cream or baking.
- M. M. A. Hussein, H. A. Ali, and M. M. Ahmed, “Ameliorative effects of phycocyanin against gibberellic acid induced hepatotoxicity,” Pesticide Biochemistry and Physiology, vol. 119, no. 1, pp. 28–32, 2015.
- S. D. S. Murthy and P. Mohanty, “Mercury induces alteration of energy transfer in phycobilisome by selectively affecting the pigment protein, phycocyanin, in the cyanobacterium, Spirulina platensis,” Plant and Cell Physiology, vol. 32, no. 2, pp. 231–237, 1991.
- M. K. Saini and S. N. Sanyal, “Cell cycle regulation and apoptotic cell death in experimental colon carcinogenesis: intervening with cyclooxygenase-2 inhibitors,” Nutrition and Cancer, vol. 67, no. 4, pp. 620–636, 2015.
- R. E. Cian, R. López-Posadas, S. R. Drago, F. S. de Medina, and O. Martínez-Augustin, “Immunomodulatory properties of the protein fraction from Phorphyra columbina,” Journal of Agricultural and Food Chemistry, vol. 60, no. 33, pp. 8146–8154, 2012.
Country of origin: China
Processed in Singapore.