Chlorella as a food source

It is an attractive potential food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fibre, and 10% minerals and vitamins. Mass-production methods are now being used to cultivate it in large artificial circular ponds. It is also abundant in calories, fat, and vitamins.[3]

When first harvested, Chlorella was suggested as a "dirt-cheap" protein supplement to the human diet. Advocates sometimes focus on other supposed health benefits of the algae, such as claims of weight control, cancer prevention, and immune system support.[3]

Under certain growing conditions, Chlorella yields oils high in polyunsaturated fats—Chlorella minutissima has yielded EPA at 39.9% of total lipids.[4]

Several studies suggest Chlorella supplementation has a positive effect on the reduction of dioxin levels in breast milk and it may also have beneficial effects on nursing infants by increasing the IgA levels in breast milk.[5]
History

Following global fears of an uncontrollable population boom, during the late 1940s and the early 1950s Chlorella was seen as a new and promising primary food source and as a possible solution to the then-current world hunger crisis. Many people during this time thought hunger would be an overwhelming problem and saw Chlorella as a way to end this crisis by providing large amounts of high-quality food for a relatively low cost.[3]


[link to en.wikipedia.org]