Chlorella consists of approximately 60% protein in the form of amino acids. This is superior to other sources of protein from animals and vegetables which must be broken down to amino acids by the digestive enzymes in the stomach, and absorbed into the body through intestinal walls, before the body can utilize them for its own particular types of protein.

Among 22 different amino acids, all but 8 can be produced inside our body by using the other amino acids as material. These 8 amino acids can never be produced in our body, and must be consumed from food. These are called "essential amino acids". If any of these is even lacking, the others cannot function as well.

Chlorella contains 19 out of 22 different amino acids, and all 8 of the essential amino acids. Therefore, Chlorella is considered a complete protein.

In addition, cultivating Chlorella makes good ecological sense since it produces 20 times as much protein as soybeans growing on an equal-sized area of land. Ounce for ounce Chlorella provides over twice the protein as soy, beef, or chicken and almost 20 times the protein as rice or potatoes.

Chlorella is a complete storehouse of rich nutrients in addition to its incredible protein content. It also contains vitamins, minerals, carbohydrates, fiber, chlorophyll, enzymes, antioxidants and many other phytonutrients. Chlorella provides vitamin A, Beta-carotene, vitamins B, C, E and K. Its minerals include calcium, iron, phosphorus, potassium, magnesium, zinc, manganese, sulfur, and several other trace minerals.

Chlorella is an especially rich source of lutein, a powerful antioxidant known to be highly beneficial for the eyes. Lutein is known to ward off vision problems such as cataracts, macular degeneration and retinal problems. Some species of Chlorella (503 mg./100 mg.) contain 50 times more lutein than spinach (10.2 mg./100 mg. raw).