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A sophisticated process, and additional cost, was required to harvest the crop and for Chlorella to be a viable food source, its cell walls would have to be pulverized. The plant could reach its nutritional potential only in highly modified artificial situations. Another problem was developing sufficiently palatable food products from Chlorella ...
Beginning in the 1990s, German scientists noticed the high protein content of C. vulgaris and began to consider it as a new food source. Japan is currently the largest consumer of Chlorella, [3] [7] both for nutritional and therapeutic purposes. [8] and it is used as a dietary supplement or protein-rich food additive in several countries ...
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An amount of 100g of spirulina in supplement form as a dried powder supplies 290 kilocalories (1,200 kJ) and is a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients, particularly protein, B vitamins (thiamin, riboflavin, and niacin, providing 207%, 306%, and 85% DV, respectively), and dietary minerals, such as iron ...
Chlorella sorokiniana is a species of freshwater green microalga in the division Chlorophyta. [2] The original strain of C. sorokiniana was first isolated by Constantine A. Sorokin in 1951 from a freshwater stream on the University of Texas campus in Austin, Texas; he labeled it as Chlorella pyrenoidosa strain 7-1 1-05.
Wellness advocate Jason Karp, CEO of HumanCo, breaks down the need for change in America's food manufacturing, as RFK Jr.'s MAHA initiative gains popularity. 'God-intended foods' are key to a ...