Matcha vs Spirulina | PANATEA Blog

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What's the difference between matcha and spirulina?! These two superfoods look similar and are popular latte ingredients, but come from very different plants! We break it down for you:

The Plant

Matcha: The tea plant Camellia sinensis (PANATEA only uses the best matcha leaves from Japan)

Spirulina: A natural blue-green algae or cyanobacteria (two species: Arthrospira platensis and Arthrospira maxima)

The Consumption

Matcha: Best in drinks (straight-up, lattes, smoothies, etc) and baked goods - there are endless ways to incorporate matcha!

Spirulina: In lattes, smoothies, and tablets (many people don't enjoy spirulina's taste and prefer the tablet form)


Matcha: Primary antioxidant is epigallocatechin gallate (EGCG), which is known to boost the body's metabolism.

Spirulina: Primary antioxidant is phycocyanin, which is a powerful anti-inflammatory.


Matcha: Good source of vitamins A, B-complex, C, E, and K.

Spirulina: Good source of calcium, iron, magnesium, and vitamins A, E, and K.


Matcha: Not a good source of protein.

Spirulina: Dried spirulina contains about 60 to 70 percent protein (which is a crazy amount for a plant-based food!)


Matcha: Approximately 34mg of caffeine per 3-oz. serving.

Spirulina: Zero :(


Have you ever tried a spirulina latte? How does it compare to matcha? Let us know in the comments!

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