Spirulina is a microscopic spiral shaped, blue-green vegetable algae that has been used as a significant food source for centuries.

Nutritional Value

• contains a rich spectrum of available proteins and is a rich source of beta-carotene and mixed carotenoids.
• It is rich in GLA, important B complexes and natural vitamin E, along with Calcium, Iron and other essential chelated minerals and trace elements.
•  Spirulina is natures richest whole-food source of the entire anti-oxidant spectrum including: beta-carotene, vit. E, selenium, methionine, cysteine, super oxide dismutase, glutathionine Peroxides, copper, manganese, zinc, B-1, B-2, B-3, B-5, and B-6.
•  It is the only source of phycocyanin, an immune stimulant.
• Spirulina is nature's richest whole food source of biochelated organic iron. It's 58 times richer than raw spinach and 28 times richer than raw beef liver.
• Spirulina is nature's richest source of vitamin E. It's 3 times higher than raw wheat germ, and its action in the body is 49% greater than that of synthetic vitamin E.
  

Hawaiian Spirulina is a select strain of arthrospira platensis developed over many years of continuous cultivation in Hawaii . Strain development and perfection started in 1984. The cultures grown by Cyanotech in Hawaii represent the oldest continuously cultivated and harvested spirulina in the world. Hawaii 's year-round grown conditions and integrated culture management system have made this possible. Hawaiian Spirulina has been extensively analyzed by molecular biologists at the University of Hawaii who identified unique enzymes not previously found in other strains of spirulina platensis.