Product No: 0090
Our Price: $19.99
Product No: 0091
Our Price: $37.99
Chlorella Frequently Asked Questions
What exactly is chlorella? - Chlorella is a single-celled freshwater green plant used as a whole food nutritional supplement. Because it is a whole food rather than a fractionalized extract or an isolated component, chlorella contains all the beneficial components of the entire plant in perfect balance. In addition to highly bioavailable vitamins and minerals, chlorella contains significant amounts of vegetable protein, beta carotene, and chlorophyll. Additionally, the hard cell wall (broken during the drying process) provides important dietary fiber. Chlorella is related to spirulina and Klamath Lake blue-green algae, all of which share the Green Foods category with things like wheat grass, barley grass, and the juices from these plants.
Why would anyone want to take chlorella? - Chlorella is a nutrition powerhouse providing nutrients, including high levels of vegetable protein, fiber, vitamins, minerals, and chlorophyll. Chlorella is one of the most concentrated sources of beta carotene, calcium, magnesium, and zinc available. The chlorophyll content is important as a nutrient. Additionally, chlorophyll bears a molecular structure identical to that of human blood, with the exception of one atom. Red blood cells have an iron molecule whereas chlorophyll has a magnesium molecule.
How does chlorella compare nutritionally to other blue-green algae, especially spirulina? - They are virtually identical. The two largest differences are fiber content (chlorella contains more fiber than spirulina due to its hard cell wall) and price. Chlorella is generally less expensive than other blue-green algae.
How is NutriBiotic Chlorella grown? - Chlorella is farmed. It is cultivated in enormous indoor tanks filled with pure fresh water (not salt water) and nutrients. The water is then inoculated with chlorella which multiplies rapidly. When the chlorella is harvested, it is drained of water and then put through a patented, low-temperature, drying process. This process is gentle enough to preserve the nutritional value of the food and still crack the hard cellulose wall which surrounds each cell. This cracking of the wall enables us to digest and utilize the nutrients inside.