How to recognize quality spirulina
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Spirulina is one of the most powerful superfoods available on the market today, but not all spirulina is the same. Discover how to recognize quality spirulina and why choosing certified Italian products matters.
Color and smell: the first indicators
High-quality spirulina stands out for its intense blue-green color, almost bright. If the spirulina appears brownish or dull, it may be oxidized or of low quality. The smell should be grassy and marine, never sharp or unpleasant.
Organic certifications
Organic certification guarantees that the spirulina has been grown without pesticides, heavy metals, and contaminants. Always look for the European organic logo (green leaf on a green background) or equivalent recognized certifications.
Origin and traceability
Italian spirulina, like that cultivated in Apulia by ApuliaKundi, offers superior guarantees of traceability and quality control. Unlike imports from countries with less strict standards, zero-km spirulina ensures freshness and food safety.
Drying method
The drying method greatly affects nutritional value. Low-temperature drying (below 45°C) preserves vitamins, enzymes, and proteins. Be wary of products dried at high temperatures that destroy active compounds.
Declared protein content
Quality spirulina contains between 60% and 70% complete proteins. Always read the nutritional label: a protein content below 55% may indicate adulteration or poor raw material quality.
Learn more about spirulina on Natura Bio Italia: