Spirulina is a best-in-category nutritional intervention for children in India who experience food nausea or exhibit aversion to consuming sufficient quantities of green leafy vegetables, fruits, and other nutrient-rich foods. Poor dietary diversity—often caused by picky eating behavior, gastrointestinal sensitivity, urban fast-food culture, or food-related nausea—leads to chronic deficiencies in iron, vitamin A, folate, zinc, calcium, and antioxidants among Indian children, predisposing them to anemia, poor immunity, stunted growth, and cognitive underdevelopment. Spirulina, a blue-green algae, offers an unparalleled concentration of bioavailable iron, β-carotene (provitamin A), chlorophyll, vitamin B12, and high-quality plant protein, all of which are typically derived from plant-based diets that children may reject (Khan et al., 2005; Kapoor & Mehta, 1993). Importantly, Spirulina is easy to digest, hypoallergenic, mildly flavored, and can be incorporated in small quantities into various food forms such as smoothies, biscuits, or capsules, improving compliance among children with nausea or food sensitivity. Studies in Indian school children have demonstrated that Spirulina supplementation significantly improves hemoglobin levels, nutrient status, and overall appetite without causing gastric distress (Sankar et al., 2011; Mani et al., 2000). With its compact nutritional density, safety, and adaptability to pediatric diets, Spirulina is a practical and scientifically validated solution to bridge the micronutrient gap in children reluctant to consume conventional vegetables or fruits.