Chlorella, also called chlorella, is a green algae cultivated in fresh water, unicellular. Like spirulina, it is rich in vitamins, iron, minerals, proteins and trace elements but has the particularity of being very concentrated in chlorophyll.
Used for thousands of years in Japan, it is now a food of national interest for its health and nutritional value.
Chlorella is recognized by health professionals for its high bioavailability, its strong absorption by the body and its role as a "Superfood".
At the time of preparation, the cell membrane of the seaweed is opened according to a patented process in order to offer a digestibility rate higher than 80% while preserving the acid principles of the micronutrients.
Organic chlorella is rich in vitamin B12, which makes it the supplement of choice for people wishing to supplement their daily nutritional intake, such as vegans, vegetarians or people with low meat consumption.