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Spirulina Crystal Flk Og - 7 oz

More From Nutrex Hawaii
Item # 57075
Spirulina Crystal Flk Og - 7 oz

Our Price: $19.79

List Price: $27.99
On Sale! 29% Off

Usually ships in 24 hours

  Product Details          

Description:

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We start with Hawaiian spirulina, add a touch of soy lecithin and voila! The result is a new dimension in flavor -- spirulina flakes. The light, nutty taste makes them an exceptional flavor enhancer to any dish! Try them on salads, baked potatoes, and pasta.

Ingredients:

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Organic Hawaiian spirulina, soy lecithin (5%).

Additional Ingredients:

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Serving Size 6

Protein 2 g
Vitamin A (As Beta Carotene) 12500 IU
Thiamin 0.09 mg
Riboflavin 0.14 mg Vitamin B12 2.1 mcg
Iron 3.3 mg
Sodium 24 mg
Gamma Linolenic Acid (GLA) 34 mg
Zeaxanthin 3.6 mg
TOTAL CAROTENOIDS 14 mg
Chlorophyll 21 mg
C-PHYCOCYANIN 150 mg Superoxide Dismutase (S.O.D) 2450 units

Dosage:

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Add two or more teaspoons to a fruit smoothie for a tasty and nutritious boost. Sprinkle on foods to enhance the nutritional profile and create a rich, full flavor.

Product Research:

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Spirulina Pacifica is certified organically grown and processed in accordance with the California Organic Food Act of 1990. Nutrex products are packed in glass with oxygen absorbers to protect sensitive nutrients from oxidation, Label printed on recycled paper with soy-based ink. Enjoying Organic Hawaiian Spirulina with your food has never been easier. You get all the goodness of Organic Hawaiian spirulina without the dustiness or clumping of powder. Crystal Flakes are perfect for smoothies, sprinkling on salads, pasta, rich, popcorn; or as a nutritious addition to guacamole, soup and sauces. From the Kona Coast of Hawaii comes certified organically grown Hawaiian Spirulina, supplemented with pure soy lecithin, and quickly dried at low temperatures to create our unique natural Crystal Flakes. An excellent source of Beta Carotene. A good source of Iron. Provides 30mg gamma Linolenic Acid (GLA) per serving.

Cautions:

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For optimum potency, refrigerate after opening.


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