Bernard Jensen's Dulse Nova Scotia Powder -- 8 oz
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I like this
I only use 1/4-1/2 tsp in soups in place of bullion.
May 4, 2013
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Bernard Jensen's Dulse Nova Scotia Powder -- 8 oz
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Item #: BEJ 4105127
SKU #: 726434105127
Count: 8 oz
Weight: 0.7 lb
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Short Description
Purple Dulse powder is a sea vegetable that is a natural source of essential vitamins, ions, sea salt, iodine and roughage. A rich sourceof natural iodine. May also be used in cooking and baking.
Harvested from the cold waters of the North Atlantic, this premium Dulse is then sun-dried to preserve the natural nutrients. Each serving provides you with a variety of essential vitamins, minerals, protein and trace elements the way Natura intended.
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Retail price: $12.99
Vitacost price: $9.59
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Retail price together: $19.16
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Bernard Jensen's Dulse Nova Scotia Powder Description
Purple Dulse powder is a sea vegetable that is a natural source of essential vitamins, ions, sea salt, iodine and roughage. A rich sourceof natural iodine. May also be used in cooking and baking.
Harvested from the cold waters of the North Atlantic, this premium Dulse is then sun-dried to preserve the natural nutrients. Each serving provides you with a variety of essential vitamins, minerals, protein and trace elements the way Natura intended.
Disclaimer
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.
Bernard Jensen's Dulse Nova Scotia Powder Directions
Use as a substitute for salt. Sprinkle on baked potatoes, salads, etc. Combine with tomato juice or other types of broths and soups.
Supplement Facts
Servings per Container: 0
| Amount Per Serving | % Daily Value | |
| Calories | 19 | |
| Calories from Fat | 0 | |
| Total Fat | 0 g | 0% |
| Sodium | 124 mg | 5% |
| Total Carbohydrate | 3 g | 1% |
| Dietary Fiber | 2 mg | * |
| Protein | 1.5 g | * |
| Vitamin A | 1% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 12% | |
*Daily value not established.
Other Ingredients: 100% dulse powder called sea lettuce.
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