Is chlorella better than spirulina?
The first to develop Chlorella in Japan during World War II was Dr. Hiroshi Nakamura, who was appointed Director of the Chlorella Institute by the Emperor of Japan. He joined with Dr. Christopher Hills in 1963 to introduce Chlorella as a health food to Japan. Dr. Hills abandoned his work with Chlorella in the mid-60’s, when he discovered the nutritional superiority of Spirulina. Spirulina is far superior in the amount and quality of protein. Chlorella is about 58% protein but is only about 40% digestible unless it is put through a special milling process. Chlorella contains about 400% less beta-carotene than Spirulina and no phycocyanin. Chlorella contains less calcium, iron, magnesium, potassium, and important carotenoids. In short, Chlorella cannot be put into the same class as Spirulina.
