Chlorella
Green freshwater algae rich in protein, chlorophyll, iron and magnesium
What is this ingredient?
Chlorella (Chlorella vulgaris) is a microscopic green freshwater algae that belongs to one of the oldest algal lineages on Earth. In dried form, chlorella is concentrated: per 100 grams it provides plenty of protein, fibre, chlorophyll and minerals such as iron, magnesium, potassium, calcium and zinc. Because it is usually used in small amounts, the practical serving stays modest, but the nutrient density is high.
## Chlorophyll and Green Pigments
Chlorella is known for its deep green colour. That colour mainly comes from chlorophyll, the pigment algae use to capture light energy. Dried chlorella may contain around 2-3% chlorophyll, depending on the species, cultivation and processing. This makes it a striking green addition to smoothies, juices and other cold preparations.
## Protein and Micronutrients
Chlorella contains all essential amino acids and is therefore interesting as a plant-based protein source in small additions. It also provides iron, magnesium, zinc, folate and vitamin K. Be careful with vitamin B12: chlorella products may contain B12-like compounds, but these are not always equivalent to active vitamin B12 in the body.
## Cell Wall and Use
The natural cell wall of chlorella is tough. That is why quality products often mention “cracked cell wall” or “broken cell wall”. This means the cell wall has been mechanically opened, making the powder mix more easily and the nutrients more accessible for digestion.
## Research and Safety
Chlorella is studied in research on mineral binding, cardiovascular risk factors and immune markers. The results are interesting, but chlorella remains a food or supplement, not a treatment. Prefer products with independent testing for heavy metals, microcystins and microbiological quality.
How does it taste?
Strongly grassy, green and slightly bitter, with a seaweed-like and mineral note.
Pairs well with:
Pairs well with bananamangolemon juicespirulinacoconut waterapple and yoghurt.
Varieties
Chlorella vulgaris
The most commonly used species in food products, with a mild green taste and widely available quality testing.
Chlorella pyrenoidosa
A chlorella type often chosen for its pronounced green taste and naturally present nucleotides and peptides.
Did you know...?
- Chlorella is a single-celled alga that appeared on Earth more than 2 billion years ago.
- After World War II, chlorella was researched as a compact source of protein and green biomass.
Nutritional Value & Energy
Per 100g
Chlorella provides energy thanks to natural nutrients , buffered by fiber.
Per 100g
Minerals
Vitamins
Omega-3 fatty acids
More nutrients
B-Vitamins
Trace Minerals
What's in a serving?
1 serving
Chlorella naturally contains vitamin A (460 mcg per 100 g).
Chlorella naturally contains folate (94 mcg per 100 g).
Chlorella naturally contains vitamin K (84 mcg per 100 g).
Chlorella naturally contains iron (130 mg per 100 g).
Chlorella naturally contains zinc (7.1 mg per 100 g).
Chlorella naturally contains magnesium (315 mg per 100 g).
Chlorella naturally contains calcium (221 mg per 100 g).
Chlorella naturally contains potassium (899 mg per 100 g).
Chlorella naturally contains iodine (200 mcg per 100 g).
% of daily reference intake (DRI)
EU-approved nutrition claims
This ingredient contains nutrients for which EFSA-authorized health claims exist (at nutrient level, not ingredient-specific).
Approved health claims (EU)
Magnesium EU 432/2012
Magnesium contributes to normal muscle function
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Magnesium EU 432/2012
Magnesium contributes to the reduction of tiredness and fatigue
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Magnesium EU 432/2012
Magnesium contributes to normal functioning of the nervous system
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Zinc EU 432/2012
Zinc contributes to the normal function of the immune system
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to the maintenance of normal skin
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Iron EU 432/2012
Iron contributes to normal energy-yielding metabolism
Contains 130mg/100g (threshold: ≥2.1mg/100g)
Iron EU 432/2012
Iron contributes to the reduction of tiredness and fatigue
Contains 130mg/100g (threshold: ≥2.1mg/100g)
Calcium EU 432/2012
Calcium is needed for the maintenance of normal bones
Contains 221mg/100g (threshold: ≥120mg/100g)
Potassium EU 432/2012
Potassium contributes to the maintenance of normal blood pressure
Contains 899mg/100g (threshold: ≥300mg/100g)
Folate EU 432/2012
Folate contributes to normal blood formation
Contains 94mcg/100g (threshold: ≥30mcg/100g)
Vitamin_a EU 432/2012
Vitamin A contributes to the normal function of the immune system
Contains 460mcg/100g (threshold: ≥120mcg/100g)
Vitamin_a EU 432/2012
Vitamin A contributes to the maintenance of normal skin
Contains 460mcg/100g (threshold: ≥120mcg/100g)
Vitamin_a EU 432/2012
Vitamin A contributes to the maintenance of normal mucous membranes
Contains 460mcg/100g (threshold: ≥120mcg/100g)
Vitamin_a EU 432/2012
Vitamin A contributes to the maintenance of normal vision
Contains 460mcg/100g (threshold: ≥120mcg/100g)
Vitamin_a EU 432/2012
Vitamin A contributes to normal iron metabolism
Contains 460mcg/100g (threshold: ≥120mcg/100g)
Vitamin_a EU 432/2012
Vitamin A has a role in the process of cell specialisation
Contains 460mcg/100g (threshold: ≥120mcg/100g)
Folate EU 432/2012
Folate contributes to normal amino acid synthesis
Contains 94mcg/100g (threshold: ≥30mcg/100g)
Folate EU 432/2012
Folate contributes to normal homocysteine metabolism
Contains 94mcg/100g (threshold: ≥30mcg/100g)
Folate EU 432/2012
Folate contributes to normal psychological function
Contains 94mcg/100g (threshold: ≥30mcg/100g)
Folate EU 432/2012
Folate contributes to the normal function of the immune system
Contains 94mcg/100g (threshold: ≥30mcg/100g)
Folate EU 432/2012
Folate has a role in the process of cell division
Contains 94mcg/100g (threshold: ≥30mcg/100g)
Folate EU 432/2012
Folate contributes to maternal tissue growth during pregnancy
Contains 94mcg/100g (threshold: ≥30mcg/100g)
Vitamin_k EU 432/2012
Vitamin K contributes to normal blood clotting
Contains 84mcg/100g (threshold: ≥11.25mcg/100g)
Vitamin_k EU 432/2012
Vitamin K contributes to the maintenance of normal bones
Contains 84mcg/100g (threshold: ≥11.25mcg/100g)
Calcium EU 432/2012
Calcium is needed for the maintenance of normal teeth
Contains 221mg/100g (threshold: ≥120mg/100g)
Calcium EU 432/2012
Calcium contributes to normal blood clotting
Contains 221mg/100g (threshold: ≥120mg/100g)
Calcium EU 432/2012
Calcium contributes to normal energy-yielding metabolism
Contains 221mg/100g (threshold: ≥120mg/100g)
Calcium EU 432/2012
Calcium contributes to normal muscle function
Contains 221mg/100g (threshold: ≥120mg/100g)
Calcium EU 432/2012
Calcium contributes to normal neurotransmission
Contains 221mg/100g (threshold: ≥120mg/100g)
Calcium EU 432/2012
Calcium contributes to the normal function of digestive enzymes
Contains 221mg/100g (threshold: ≥120mg/100g)
Calcium EU 432/2012
Calcium has a role in the process of cell division and specialisation
Contains 221mg/100g (threshold: ≥120mg/100g)
Magnesium EU 432/2012
Magnesium contributes to normal energy-yielding metabolism
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Magnesium EU 432/2012
Magnesium contributes to electrolyte balance
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Magnesium EU 432/2012
Magnesium contributes to normal protein synthesis
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Magnesium EU 432/2012
Magnesium contributes to normal psychological function
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Magnesium EU 432/2012
Magnesium contributes to the maintenance of normal bones
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Magnesium EU 432/2012
Magnesium contributes to the maintenance of normal teeth
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Magnesium EU 432/2012
Magnesium has a role in the process of cell division
Contains 315mg/100g (threshold: ≥56.25mg/100g)
Iron EU 432/2012
Iron contributes to normal cognitive function
Contains 130mg/100g (threshold: ≥2.1mg/100g)
Iron EU 432/2012
Iron contributes to normal formation of red blood cells and haemoglobin
Contains 130mg/100g (threshold: ≥2.1mg/100g)
Iron EU 432/2012
Iron contributes to normal oxygen transport in the body
Contains 130mg/100g (threshold: ≥2.1mg/100g)
Iron EU 432/2012
Iron contributes to the normal function of the immune system
Contains 130mg/100g (threshold: ≥2.1mg/100g)
Iron EU 432/2012
Iron has a role in the process of cell division
Contains 130mg/100g (threshold: ≥2.1mg/100g)
Zinc EU 432/2012
Zinc contributes to normal acid-base metabolism
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to normal carbohydrate metabolism
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to normal cognitive function
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to normal DNA synthesis
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to normal fertility and reproduction
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to normal macronutrient metabolism
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to normal metabolism of fatty acids
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to normal metabolism of vitamin A
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to normal protein synthesis
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to the maintenance of normal bones
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to the maintenance of normal hair
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to the maintenance of normal nails
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to the maintenance of normal testosterone levels in the blood
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to the maintenance of normal vision
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc contributes to the protection of cells from oxidative stress
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Zinc EU 432/2012
Zinc has a role in the process of cell division
Contains 7.1mg/100g (threshold: ≥1.5mg/100g)
Iodine EU 432/2012
Iodine contributes to normal cognitive function
Contains 200mcg/100g (threshold: ≥22.5mcg/100g)
Iodine EU 432/2012
Iodine contributes to normal energy-yielding metabolism
Contains 200mcg/100g (threshold: ≥22.5mcg/100g)
Iodine EU 432/2012
Iodine contributes to normal functioning of the nervous system
Contains 200mcg/100g (threshold: ≥22.5mcg/100g)
Iodine EU 432/2012
Iodine contributes to the maintenance of normal skin
Contains 200mcg/100g (threshold: ≥22.5mcg/100g)
Iodine EU 432/2012
Iodine contributes to the normal production of thyroid hormones and normal thyroid function
Contains 200mcg/100g (threshold: ≥22.5mcg/100g)
Iodine EU 432/2012
Iodine contributes to the normal growth of children
Contains 200mcg/100g (threshold: ≥22.5mcg/100g)
Potassium EU 432/2012
Potassium contributes to normal functioning of the nervous system
Contains 899mg/100g (threshold: ≥300mg/100g)
Potassium EU 432/2012
Potassium contributes to normal muscle function
Contains 899mg/100g (threshold: ≥300mg/100g)
Comparison
vsspinazie
Chlorella contains about 48× more iron per 100 g than spinach, although chlorella is usually eaten in much smaller portions.
vsbanaan
Chlorella contains about 3× more potassium per 100 g than banana, but it is usually used in small amounts.
vsmelk
Chlorella contains about 2× more calcium per 100 g than milk; the real contribution depends on your serving size.
What's being researched?
Chlorella and immune markers
Chlorella extract is studied in relation to immune markers such as NK cell activity and IgA. The studies are interesting, but differences in product, dose and duration still call for cautious interpretation.
Supported by: [2] Fallah AA (2018)
Chlorella and metal-binding research
Chlorella is studied for interactions between algal cell walls and metals such as mercury, lead, cadmium and arsenic. Laboratory and early human data exist, but practical relevance depends on product quality, exposure and study design.
Supported by: [1] Uchikawa T (2010) , [3] Musah BI (2022)
Good Combinations (Synergy)
Combine chlorella smartly to enhance the effect:
Chlorella 
Lemon Chlorella Growth Factor + vitamin C for chelation and cell building
Technical: Chlorella contains Chlorella Growth Factor (CGF) with nucleotides that support cell repair, plus chlorophyll that binds heavy metals (chelation). Vitamin C from lemon (53mg/100g) enhances renal excretion of chelated metals and supports glutathione regeneration — an important role in phase-II biotransformation.
What does this mean for you? Mix chlorella powder in water or smoothie with lemon juice. Vitamin C enhances chlorella's chelation action and improves taste. Good to know: vitamin C contributes to the normal function of the immune system (EFSA-approved).
Chlorella 
Cilantro Chelation combination: sporopollenin + aromatic compounds
Technical: Cilantro contains compounds (such as citronellol and linalool) that are studied in research in connection with the mobilization of heavy metals from tissues. Chlorella's cell wall contains sporopollenin that forms strong bonds with mercury, lead and cadmium in the gastrointestinal tract, excreting them via stool.
What does this mean for you? Add chlorella and cilantro together to a green smoothie. Cilantro adds freshness and flavour, while chlorella's fibrous cell wall acts like a sponge in the digestive tract.
Chlorella 
Spirulina Complementary algae: chelation + protein and B12
Technical: Chlorella contains sporopollenin in its cell wall binding heavy metals (Pb, Hg, Cd). Spirulina provides 57g protein per 100g, C-phycocyanin (a blue pigment studied in research) and pseudo-B12. Together they offer complementary benefits: chlorella's cell wall binds metals, spirulina nourishes. Chlorella's broken cell wall technology makes both algae more digestible.
What does this mean for you? Chlorella + spirulina together (popular as 'green blend') gives you the best of both algae. Chlorella brings the fibre-rich cell wall, spirulina the protein and pigments. Together in a smoothie with fruit.
In the Kitchen
Storage
Location:Pantry
Shelf life:2-3 jaar (poeder/tabletten), donker en droog bewaren
Store chlorella in a dark, dry place in a tightly closed jar or pouch. Avoid heat, light and moisture, because colour, aroma and nutritional quality decline faster once the powder is exposed to air.
Preparation
Do not cook: mix chlorella powder into smoothies, juices, yoghurt or cold water instead. The strong green taste balances better with banana, mango, citrus or coconut water. Tablets can be taken whole. Start with a small amount and build up gradually according to the serving on the product label.
Conversions
Substitutes
Smart preparation
1Mix chlorella powder into smoothies or juices, preferably not into hot dishes.
Why?
Cold preparation keeps the colour and fresh green taste better.
2Start with half a teaspoon; the taste is intense, grassy and mineral.
3Combine chlorella with banana, mango or lemon to soften the strong green taste.
Caution / Warnings
Chlorella is very safe, but there are scientific considerations:
Immunosuppressants Moderate
Chlorella may influence immune markers; use caution with medication that suppresses immune response.
Advice:
With autoimmune diseases or immunosuppressive medication: consult a doctor before use.
Blood thinners (warfarin) Moderate
Chlorella may contain a lot of vitamin K, depending on the product and dose.
Advice:
With warfarin: keep intake consistent and monitor INR according to your doctor’s advice.
Iodine sensitivity Mild
Some chlorella products may contain iodine; the level varies by cultivation and brand.
Advice:
With thyroid issues: consider low-iodine chlorella and consult a doctor.
Traditional use
Other
Chlorella in Japanese postwar food culture
Chlorella was intensively studied as a compact protein source in postwar Japan and later became a familiar ingredient in powders, tablets and green drinks.
Summary
Chlorella is a concentrated green freshwater algae with protein, fibre, chlorophyll, iron, magnesium, potassium and vitamin K. Prefer a “cracked cell wall” or “broken cell wall” product because the tough cell wall has been opened. The taste is strong and grassy; combine with banana, mango, citrus or coconut water and start with a small amount.