Chlorella is a single-cell green alga that lives in freshwater, while spirulina, despite its common name of “blue-green algae”, is a genus of cyanobacteria that forms filamentous, multicellular colonies in saltwater. The nutrient profiles of chlorella and spirulina are quite similar — both contain carbohydrates, protein, folate, riboflavin, thiamine, iron, and polyunsaturated fatty acids, though chlorella contains more omega-3 fatty acids while spirulina is higher in omega-6 fatty acids. Spirulina also contains copper, which is absent from chlorella. Chlorella has higher levels of vitamin A, iron, magnesium, niacinamide, and phosphorus compared to spirulina.[1][2] Finally, while chlorella supplements are a good source of vitamin B12, the B12 in spirulina supplements is often biologically-inactive pseudovitamin B12.[3]
One key difference between these two microalgae is the way they’re produced: as a cyanobacterium, spirulina lacks a cellulose cell wall, and once it’s harvested and dried, it’s ready for consumption. This characteristic also improves spirulina’s bioavailability.[4] On the other hand, chlorella in its natural form does contain a cellulose cell wall, which must be broken down mechanically to make chlorella fit for human consumption.[5]
References
- ^Bito T, Okumura E, Fujishima M, Watanabe FPotential of as a Dietary Supplement to Promote Human Health.Nutrients.(2020-Aug-20)
- ^FoodData Central
- ^Watanabe F, Yabuta Y, Bito T, Teng FVitamin B₁₂-containing plant food sources for vegetarians.Nutrients.(2014-May-05)
- ^de la Jara et al.Impact of dietary Arthrospira (Spirulina) biomass consumption on human health: main health targets and systematic reviewJ Appl Phycol.(May 2018)
- ^Chlorella and spirulina microalgae as sources of functional foods, nutraceuticals, and food supplements; an overviewMOJ Food Processing & Technology.(2018-01-19)