Typical Analysis per 3 grams of Spirulina (1 teaspoon) or 6 x 500mg tablets.

Protein- 53-62%
Carbohydrates- 17-25% (complex carbohydrates)
Essential Oils: 4-6%
Minerals- 8-13%
Moisture- 3-6%
Minerals
Calcium 14mg
Magnesium 23mg
Iron 1.6mg
Phosphorus 30mg
Potassium 56mg
Sodium 42 mg
Maganese 96mcg
Zinc 81 mcg
Boron 90mcg
Copper 21mcg
Molybdenum 12mcg
Selenium 1.0mcg
Vitamins
Vitamin A (as Beta Carotene) 11,250iu
Vitamin B1 Thiamine 75mcg
Vitamin B2 Riboflavin 110mcg
Vitamin B3 Niacin 450mcg
Vitamin B6 15mcg
Human Active B12 (Cobalamin) 2.0mcg
Vitamin E (d-a tocopherol) 45mcg
Folic Acid 4.5mcg
Pantothenic Acid 4.5mcg
Inositol 1.7mcg
Biotin 0.8 mcg
Other Phytonutrients
Beta carotene 9mg
Chlorophyll 24mg
Carotenoids 13mg
Phycocyanin 360mg
Superoxide Dismutase 2250units

Also a rich source of enzymes, RNA, DNA, sulfolipids and glycogen.
Essential Fatty Acids
Omega 6 oils:
Gamma Linolenic (GLA) 30mg
Essential Linoleic 30mg
Dihomogamma Linolenic 1.59mg

Omega 3 Oils
Alpha Linolenic 0.0435mg
Docosahexaenoic (DHA) 0.0435mg
Monoenoic Family
Palmitoleic 5.94mg
Oleic 0.51mg
Erucic 0.072mg

Other Beneficial Fatty Acids
Palmitic Acid 61mg
Myristic Acid 0.4mg
Stearic Acid 2.5mg
Arachidonic 0.2mg
Behemic Acid 0.144mg
Lignoceric Acid 0.072mg

Protein
Spirulina contains all essential Amino Acids and many non essential, the protein is in a
highly digestible form, it is up to 60% Protein.
Amino Acid Analysis
Essential Amino Acid
Isoleucine 32.6mg
Leucine 48.9mg
Lysine 26.2mg
Methionine 13.3mg
Phenylalanine 26.1mg
Threonine 26.1mg
Tryptophan 8.5 mg
Valine 37.4 mg
Non Essential Amino Acids
Alanine 46.6 mg
Arginine 47.6 mg
Aspartic Acid 72.8 mg
Cystine 5.6 mg
Glutamic Acid 84.4 mg
Glycine 31.9 mg
Histidine 15.0 mg
Proline 24.7mg
Serine 26.5 mg
Tyrosine 23.8 mg
Total 600.00 mg

Spirulina (Spirulina Plantensis) is absolutely pure.
Spirulina, one of the oldest foods on the planet, is dried blue-green algae,
nothing more.
It has a 95% digestibility rate compared to that of most other foods, which
average between 10-15%.
It is extremely high in protein (amino acids), vitamins, and minerals.

The Richest Whole Food Source Of Vitamin E & Beta-Carotene (Pro
Vitamin A).
Spirulina has 3 times the Vitamin E than that of raw wheat germ and its
biological activity is 49% greater than synthetic vitamin E; it has 25 times the
Beta-Carotene than raw carrots. Unlike manufactured, synthetic vitamins &
infused fish liver oils, natural beta- carotene is completely nontoxic- even in
mega doses.

Natures Richest Source of Vitamin B-12.
Spirulina is 4-6 times richer than raw beef liver- its nearest rival.
B-12 is known for providing the human body with high energy.

Spirulina Is Natures Richest Whole Food Source of Organic Iron.
Spirulina is bio-chelated and completely nontoxic.
It is 58 times richer in organic iron than raw spinach and 28 times richer than
raw beef liver.

Spirulina is a Complete Protein.
Spirulina contains all eight essential amino acids in addition to ten others
amino acids. Most animal proteins contain large amounts of fat; spirulina
does not. Spirulina has almost no cholesterol & less than 4 calories per gram
(between 24-40 calories for a recommended normal serving size of 6-10 grams
per day).

Contains SOD (Super Oxide Dismutase).
This essential enzyme is crucial to the bodys ability to assimilate amino
acids. Without SOD's presence in the body, we are unable to create the
10,000s of long, complex chains of amino acids known as proteins.

Contains Natural Digestive and over 2000 Other Enzymes.
Enzymes are critical for both digestive & metabolic health. Spirulina has been
scientifically demonstrated to increase reproduction of lacto-bacilli (bacteria
that digests our food); it contains over 2000 different enzymes!

Spirulina is a Powerful Nutriceutical.
The human body is perfectly capable of healing itself if it is provided with the
necessary vitamins, minerals, enzymes and other nutrients it needs. There are
many foods that have healing and preventative health qualities, but none
possess such a powerful, wide-ranging and diverse group of nutrients as
spirulina. Spirulina provides the body with all the proper nutrients it needs to
properly heal itself.

Powerful Natural Detoxifier (Show Helpful in Fighting HIV)
Spirulina has a swift cleansing effect on the digestive system & is effective in
detoxifying the bodys blood system after several months use; studies have
demonstrated it has a positive effect when used to treat HIV.

Shown Helpful for joint pain.
Spirulina is a rich source Gamma Linolenic Acid (GLA), known as a
"miracle" ingredient. GLA is an essential fatty acid proven to be exceptionally
helpful in the relief of joint pain.

Spirulina is a Whole Food Unlike Vitamins and other Supplements.
Most vitamins on the market are comprised of laboratory-synthesized
chemical compounds rather than natural sources; vitamin companies are trying
to duplicate nature, which can never be done. Virtually all synthesized
vitamins are mix & match amalgams of extracts & concentrates, some of
which can accumulate in the body and become toxic if they're fat soluble.
Spirulina is a completely natural and therefore a superior approach to
nutrition; it's also much more economical than most mass-produced vitamin
supplements. Spirulina is a balanced, natural whole food; its minerals &
vitamins are naturally bio-chelated, meaning they are wrapped in amino acids
for excellent assimilation into the body.v Spirulina contains over 100
synergistic nutrients.It is one of natures richest and most complete sources of
total organic nutrition.

Spirulina is Alkaline and Helps Balance your Bodys pH.
It is important that we maintain a balanced body pH, ideally between 7.2-7.4
pH, which is considered neutral. The average Americans body pH is
extremely low (as a result of poor dietary habits: junk food, fast food, over-
cooked, processed foods, coffee, soft drinks, etc.); cola, has a pH of 2.7, which
is several thousand times more acidic than our bodies. Maintaining a balanced
pH is important because all diseases start, live and thrive in an acidic
environment; they do not live well in an alkaline environment- hence the
concept of keeping our bodies as alkaline as possible- becoming too alkaline is
rare- but not unheard of. It's no coincidence the proliferation
of processed junk, & fast food matches the steadily rising rates of cancer.
Current estimates claim that one-third of all people in the United States will
get cancer in their lifetime. Thirty years ago, cancer in children was almost
unheard of. Now entire hospital wards are dedicated to children with
cancer.The average American is way way too acidic. Poor, high acidifying
diets have a lot to do with why so many people are getting sick.
Spirulina contains:
More Gamma Linolenic Acid (GLA) than any other whole food.
Phycocyanin, a natural blue pigment not found in any other food on the
planet.
Glycolipids, which have been found to be active against the AIDS virus
(Boyd et al 1989).
A rich natural source of phenylalanine- otherwise known as a slimmer.

BIOTIN (0.4 mg/kg): An enzyme that during certain biochemical reactions carries CO, is
involved in carbohydrate metabolism, & acts as a co-enzyme in the assimilation of other B-
complex vitamins. Biotin is destroyed by eating raw eggs & some kinds of raw fish.

CALCIUM (1,315 mg/kg): The most abundant mineral in the body, it is especially
important to bone and dental health, but is also involved in neural transmissions to the
muscles. Spirulina supplies about as much calcium, gram for gram, as milk.

COBALAMIN or B12 (2 mg/kg): The most difficult of all vitamins to obtain from
vegetable sources. A B12 deficiency results inpernicious anemia, nerve degeneration,
premature senility, pronounced fatigue and mental illnesses resembling schizophrenia.

FOLIC ACID (0.5 mg/kg): Folic Acid is essential to proper hemoglobin formation in red
blood cells. Deficiency results in anemia, poor growth, skin pigmentation disorders &
premature graying of the hair.

INOSITOL (350 mg/kg): A vital lipotropic nutrient that sustains liver health and helps
detoxify carcinogens, particularly excessfemale hormones; helps normalize blood cholesterol
levels. Along with choline, Inositol is used by the liver to manufacture lecithin. Inositol is
the second most abundant vitamin in the body, after niacin; recent studies indicate that
Inositol, with Biotin, reduces loss of scalp hair.

IRON (580 mg/kg): Iron promotes the formation of hemoglobin, the oxygen-carrying blood
pigment found in healthy red blood cells. Iron deficiency is most common among women in
their reproductive years.

MAGNESIUM (1,915 mg/kg): Magnesium deficiency can lead to spasmodic muscle
disorders, including cardiac irregularities; Magnesium helps the assimilation of vitamin C, B
vitamins and protein.

MANGANESE (25 mg/kg): Manganese activates enzyme systems, along with zinc; it
promotes activity of neurotransmitter Acetylcholine, and helps stabilize blood sugar.

NIACIN (118 mg/kg): Also known as Nicotinic Acid & Niacinamide. Niacin is essential to
mental health. Dr. Abram Hoffer, a renowned pioneer in orthomolecular psychiatry, has
completely relieved schizophrenic symptoms using niacin. The Physicians' Desk Reference, a
pharmaceutical text used by doctors when prescribing medication, recognizes niacin as an
effective cholesterol-lowering agent.

PANTOTHENIC ACID (11 mg/kg): The "stress" vitamin, used by the adrenal glands,
along with cholesterol & vitamin C, to manufacture cortisone and other steroids in response
to physical & mental stress.
Pantothenic Acid deficiency promotes allergy sensitivities, infections, &
degenerative diseases such as arthritis & rheumatism. Ulcers & hypoglycemia have also
been associated with shortages of this vitamin.
PHOSPHORUS (8,942 mg/kg): The second most abundant mineral in the human body,
found in practically every cell;It functions with calcium to maintain bone density; helps to
digest carbohydrates and the B vitamins niacin and riboflavin. Phosphorous supplies many of
the vitamins essential for human beings to carry on the metabolic processes.
POTASSIUM (15,400 mg/kg): A crucial mineral that regulates body electrolyte balance;
deficiency can cause heart arrest,hypertension, adrenal exhaustion & muscular collapse.
PYRIDOXINE or B6 (3 mg/kg): Pyridoxine is involved in breakdown and assimilation of
protein; It protects cardiac health, reduces edema & stabilizes female hormone levels. Dr.
Carl Pfeiffer has demonstrated that B6, together with the mineral
zinc, can cure some forms of schizophrenia.
RIBOFLAVIN or B2 (40 mg/kg): The most common vitamin deficiency is that of
riboflavin; can result in cataracts,
failing vision, watery eyes and uncontrollable eczema.
SELENIUM (0.40 ppm): Originally believed to be a toxic heavy metal, but now known to
be necessary for health;
Selenium retards aging, harmful oxidation and free radical formation, reduces the toxic effect
of carcinogens,
and improves cardiac efficiency.
THIAMINE or B1 (55 mg/kg): A co-enzyme effective in the breakdown of dietary
carbohydrates; Thiamine helps maintain
proper levels of glucose in the blood. A Thiamine deficiency results in weakness, cardiac
damage, abdominal distention &
poor oxygenation; severe shortage results in death; critical toxemia develops from un-
metabolized carbohydrate fragments.
TOCOPHEROL or VITAMIN E (190 mg/kg): Spirulina contains more vitamin E per
gram than pure wheat germ. This vital nutrient protects heart & vascular health, promotes
oxygenation of cells, and retards aging.
ZINC (39 mg/kg): The pivot point of over thirty vital enzymatic reactions, with profound
effects on mental health, skin tone,prostate function and healing capacity.

Carotenoids:
Some substances in plant foods are not true vitamins, but provide the precursors from which
the body can then synthesize..the appropriate vitamins. The carotenoid compounds of
spirulina are of this nature, since they're used to produce vitamin A. True vitamin A is found
in the pre-formed state only in animal sources, such as liver. This is the form of vitamin A
sometimes associated with toxicity and overdose, since it is fat-soluble and is not readily
excreted from the body.

In contrast, the carotenoid complexes found in vegetable foods are converted to vitamin A
only as it is needed, thus minimizing the dangers of toxicity. Spirulina and other algae are a
primary source of vitamin A precursors- it is from algae carotenoids that fish livers derive
and concentrate vitamin A. Spirulina contains the yellow/orange pigments cryptoxanthine
and beta-carotene from which vitamin A can be made.
Two units of carotene will normally yield one unit of complete vitamin A, if required by the
body.
Spirulina contains 4,000 mg/kg carotenoids in these forms:
Alpha-carotene traces
Beta-carotene: 1,700 mg/kg
Xanthophylls: 1,000 mg/kg
Cryptoxanthin: 556 mg/kg
Echinenone: 439 mg/kg
Zeaxanthin: 316 mg/kg
Lutein: 289 mg/kg
Enzymatic pigments:
The protein, mineral & vitamin value of spirulina is impressive; this minute organism is also
rich in pigments bio-chemically important to life; without pigments, organisms couldn't
synthesize many of the enzymes necessary for balancing metabolism.

Chlorophyll:
The most visible pigment in spirulina is chlorophyll, a green molecule common to plants
which releases ions when struck by the energy of sunlight. These free ions proceed to
stimulate the biochemical reactions that form proteins, vitamins & sugars.Chlorophyll is
called "green blood" because of its similarity to the hemoglobin molecule found in human
blood cells.
In fact, both are constructed of almost identical molecular structures called Pyrrole rings-
substances chemically known by scientists as "Porphyrin Pigments". The difference is that
chlorophyll contains a magnesium ion at its core, while hemoglobin contains an iron
molecule.
Magnesium imparts a green color to the chlorophyll molecule and is involved in synthesis of
other materials, while iron gives hemoglobin a red coloration and changes the function of the
Porphyrin molecule to respiration and breakdown of materials.
It's believed that if chlorophyll is ingested with sufficient iron, the magnesium can be
displaced to yield a hemoglobin molecule.
Experiments in Japan have demonstrated that spirulina has a marked positive effect on
anemia, possibly due to the conversion of chlorophyll into hemoglobin. Of course, the high
nutrient density of spirulina, especially the blood-building vitamins B12, folic acid and the
amino acids, are also useful in treating cases of anemia.

Chlorophyll has other positive benefits to the body- it increases peristaltic action- which
relieves constipation; it normalizes the secretion of digestive acids and soothes inflammation;
it reduces the excess pepsin secretion associated with gastric ulcers. During World War II,
the drying action of chlorophyll and its antiseptic qualities made it a common first-aid
measure to prevent festering of wounds. In addition, chlorophyll soothes swelling and
promotes granulation, the process that regenerates new tissue over injuries.

Chlorophyll appears to promote the regeneration of damaged liver cells, as well as increase
circulation to all organs by dilating blood vessels. In the heart, chlorophyll aids in the
transmission of nerve impulses that control contraction; when the heart rate is slowed each
contraction has increased power improvoing the overall efficiency of cardiac work.

Phycocyanin:
The pigment which gives spirulina its blue cast is Phycocyanin, found in concentrations of
about 7 percent- compared to the 1 percent content of chlorophyll found in
spirulina. Phycocyanin is related to the human pigment Bilirubin, which is important to
healthy liver function and digestion of amino acids.

Porphyrin:
Another important pigment is Porphyrin, a red compound that forms the active nucleus of
hemoglobin. Related to this structure, is the Polypyrrole molecule of B12, which is essential
to the formation of healthy red blood cells.
These and several lesser pigments such as Phycoerythrin, Tetrapyrrole, Phytonadione and the
Carotenoids are not just the "color" of living organisms, but are used to carry on metabolic
processes throughout the body;without them, enzymatic reactions would reduce until cellular
disintegration occurred.
Fats, sugars, salts and calories:
It may be hard to imagine that spirulina- such a concentrated source of nutrients- isn't loaded
with fats, starches & calories. Amazingly, spirulina is only 7 percent lipid, & mostly in the
form of essential fatty acids that promote cholesterol normalization. The essential fatty acids
sometimes called vitamin F, include Linolenic and Arachidonic acid, both used by the body
to manufacture Prostaglandins, the hormonal regulators of blood pressure and capillary
resilience. These essential fatty acids are involved in respiration of all cells, and are
especially important to oxygen transport. They affect the health of the hair, skin & nails, &
help break up cholesterol in the blood stream; they aren't dangerous fats- they are absolutely
vital to health.

Spirulina contains very little starch or sugar; what carbohydrate it supplies (roughly 10 to 15
percent) is primarily in the form of Rhamnose & Glycogen. These two polysaccharides are
easily absorbed by human cells with minimal intervention by insulin. Hence, spirulina
sugars provide speedy energy, without taxing the pancreas or precipitating hypoglycemia.
From a caloric standpoint, spirulina nutrition is exceptionally economical. There are only
[approximately] 3.9 calories per gram of protein obtained from spirulina. One would have to
consume about 65 calories of beef to obtain 1 gram of protein.
The average 500 mg of spirulina contains only one to two calories! Some people are
concerned about sodium in their diets, and have therefore avoided seaweed foods such as
nori, wakami and kombu; these kelp foods are very nutritious, but they
do contain significant sodium amounts; spirulina avoids the sodium problems of algae that
grow in the sea, yielding only 0.206 mg of sodium per 500mg. Most hypertension patients
are restricted to 2,000 mg or less of sodium per day; Spirulina has such small amounts of
sodium that no danger is presented to persons on a salt-restricted diet.



GENERAL COMPOSITION
Protein
Carbohydrates
Lipids
Minerals
Moisture
60%
19%
6%
8%
7%
VITAMINS
Beta-carotene
Vitamin A (100% Beta-Carotene)
Vitamin B1 (Thiamin)
Vitamin B2 (Riboflavin)
Vitamin B3 (Niacin)
Vitamin B6
Vitamin B12
Inositol
Biotin
Folic Acid
Pantothenic Acid
10 mg
15,030 IU
102 mcg
99 mcg
621 mcg
13.2 mcg
6.6 mcg
2.04 mg
0.969 mg
0.9 mcg
12 mcg
FATTY ACIDS
Omega 6 Family
Gamma Linolenic (GLA)
Essential Linolenic
Dihomogamma Linolenic
Omega 3 Family
Alpha Linolenic
Docosahexaenoic (DHA)
Monoenoic Family
Palmitoleic
Oleic
Erucic
30 mg
33 mg
1.59 mg
0.0435 mg
0.0435 mg
-
5.94 mg
0.51 mg?
0.072

Calcium
Magnesium
Iron
Phosphorous
Potassium
Sodium
Manganese
Zinc
Boron
Copper
12 mg
14.4 mg
3.18 mg
31.2 mg
45.6 mg
21.9 mg
78 mcg
36 mcg
30 mcg
Molybdenum

3 mcg
3 mcg
PHYTONUTRIENTS
Beta-carotene 9-cis
Beta-carotene 13-cis
Beta-carotene 15-cis
Beta-carotene all-trans
Zeaxanthin
Chlorophyll
Total carotenoids*
Phycocyanin
Superoxide Dismutase**
1.60 mg
0.51 mg
0.12 mg
7.80 mg
0.95 mg
23.70 mg
14 mg
333 mg
2640 units
*Includes alpha carotene, beta cryptoxanthin & others.
**Reported as units Ferric S.O.D.

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