Product summary: 100 capsules A 100% organic fruit, vegetable and herbal blend in easy-to-take capsules. Quickly and easily access 12 organic fruits, vegetables and herbals on a daily basis with just this one food supplement. Each capsule contains: pre-sprouted activated barley, spirulina, barley grass, wheatgrass, alfalfa, chlorella, baobab, tomato, beet, parsley, spinach and turmeric! Fruit, vegetable and herbal combination 12 food-based ingredients Soil Association and EU certified organic Dairy-free Kosher approved Suitable for vegetarians and vegans More information: About the ingredients... Pre-sprouted activated barley: Barley has been used as a nutritious food staple for thousands of years. For example, the Roman army marched on it; it was the main component of their diet. Similarly, Greek gladiators trained on it and were known as “barley eaters.” In ancient Rome, a food made from sprouted barley, honey and colostrum was used to sustain infants whose mother’s died in childbirth. In more recent years, the same formula has been used by the UN to prevent starvation in 3rd world countries. With pre-sprouted barley, all of the enzyme and nutrient activity in the grain is captured just before sprouting. It contains a range of nutrients, including tocotrienols, beta-glucans, vitamins (including vitamin A, B1, B2, B3, B5, B6, folic acid and vitamin E), minerals (including potassium, calcium, phosphorus, magnesium, iron, zinc, copper, and manganese), all 8 essential amino acids, fatty acids (essential fatty acids - linoleic acid (omega 6), linolenic acid (omega 3), as well as lauric acid, stearic acid and oleic acid), soluble fibre and enzymes (including Super Oxide Dismutase). It also ranks low on the glycemic index and, as a long-chain carbohydrate that takes up to 4 hours to break down in the digestive tract, provides a slow, sustained release of energy. Spirulina: Spirulina is a blue-green microalgae. It contains between 55 and 70% protein (more than beef, chicken, and soybeans), 8 essential and 10 non-essential amino acids, as well as gamma-linolenic acid (GLA), beta-carotene, linoleic acid, arachidonic acid, vitamin K, pantothenic acid, magnesium, potassium, thiamin, riboflavin, niacin, iron, copper, manganese, nucleic acids RNA and DNA, chlorophyll and phycocyanin (a pigment-protein complex that is found only in blue-green algae). Barley grass: Barley grass is the leaf portion of the barley plant. It is a source of dietary fibre, organic sodium, vitamins (such as beta carotene, vitamins B1, B2, B6, C, folic acid and pantothenic acid), minerals (such as potassium, calcium, magnesium, iron, copper, zinc, phosphorus and manganese), amino acids, enzymes (such as superoxide dismutase (SOD)) and phytonutrients (such as chlorophyll). Wheatgrass: The crop from germinated seed of wheat grains, wheatgrass is a source of chlorophyll, plant protein, enzymes (including superoxide dismutase (SOD)), vitamins (including vitamins A, C, K, E and all the B vitamins) and trace minerals (including iron, phosphate, boron, copper, selenium, sodium, calcium, magnesium, potassium, chromium, manganese and zinc). Alfalfa: Alfalfa (Medicago sativa) is native to Asia, but is now found in temperate regions. This sprout contains alkaloids, isoflavones, coumarins and sterols. It also contains 8 essential enzymes: - amylase (digests starches), coagulase (coagulates milk), invertase (converts sugar into dextrose), emulsin (acts upon sugars), peroxidase (oxidases blood), lipase (fat-splitting enzyme), pectinase (forms a vegetable jelly from pectin) and protease (digests protein). Together with its rich content of enzymes, alfalfa offers a broad spectrum of vitamins and minerals including pro-vitamin A (B-carotene), B6, C, D, E, K and P. Alfalfa yields 10 times more mineral value than average grains. The roots penetrate sub-soil as far as 125 feet, thereby enabling it to absorb vital mineral nutrients beyond the reach of other vegetation (including calcium, magnesium, phosphorous and potassium). Chlorella: An edible, single-cell marine algae (a sea-moss or sea lettuce), chlorella contains chlorophyll, vitamin B12, beta-carotene, polyunsaturated fatty acids and 19 amino acids (including the 8 essential amino acids). It is also a source of calcium, iron, selenium and zinc. Baobab: Baobab fruit is native to Africa, growing on baobab trees (Adansonia Digitata L.). These trees are reported to live for up to 1000 years and are often localled referred to as “ancient trees of life”. The trunks can store in excess of 30,000 gallons of water, which help the trees survive long drought conditions. The fruit is found inside hard pods that hang upside down from the tree. The dried fruit powder of A. digitata contains various nutrients, including vitamin C, carbohydrates, pectin, riboflavin, calcium, magnesium, potassium, iron, phytosterols and fibre (both soluble and insoluble). Tomato: The tomato is the edible, red fruit of Solanum lycopersicum (commonly known as the tomato plant, which belongs to the nightshade family Solanaceae). Tomatoes are a source of lycopene - a carotenoid pigment that is associated with the deep red colour of the fruit. Tomatoes also contain vitamin C, potassium, folate, vitamin K, vitamin E (Alpha Tocopherol), thiamin, niacin, vitamin B6, magnesium, phosphorus, copper, dietary fibre, vitamin A and manganese. Beet: Beetroot is the taproot portion of the beet plant. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). It is a source of dietary fibre, folate (vitamin B9), manganese, potassium, iron and vitamin C. The deep red colour of beetroot results from the presence of a type of betalain pigment (betacyanins). Beetroot is also a source of betaine and inorganic nitrates. Parsley: Parsley (Petroselinum crispum) is a bright green, leafy species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Algeria, and Tunisia), naturalised elsewhere in Europe, and widely cultivated as a herb. It contains vitamins A, C, E, bioflavonoids, iron, folic acid, volatile oils, coumarins, flavonoids, chlorophyll, manganese, calcium and potassium. Spinach leaf: Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia. It contains vitamins A, B2, B6, B9 C, E and K, lutein, magnesium, manganese, folate, betaine, iron, calcium, potassium, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and Omega 3 oils. More recently, opioid peptides called rubiscolins have also been found in spinach. Turmeric root: Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is a spice which contains dietary fibre, volatile oil, vitamins (such as vitamin C and vitamin B6), minerals (such as potassium, calcium, iron and magnesium) and the yellow pigment, curcumin.