Chlorella is a genus of single-celled, green algae that grow in the sunniest parts of freshwater bodies. According to Dr. Beth M. Ley, author of the book benefits of chlorella: The Ultimate Green Food, it is one of the earth’s oldest living organisms and has been harvested as a food source for thousands of years.
However, a true understanding of chlorella’s nutritional value only emerged in the 20th century, when Western scientists began to study its chemical composition. By the beginning of the 21st century, chlorella had earned “superfood” status. This article contains a list of studies proving that this status is well-deserved.