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Amazing Grass Green Superfood® Hydrate Effervescent Greens Watermelon Lime -- 6 Tubes 10 Tablets Each


Amazing Grass Green Superfood® Hydrate Effervescent Greens Watermelon Lime
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Amazing Grass Green Superfood® Hydrate Effervescent Greens Watermelon Lime -- 6 Tubes 10 Tablets Each

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Amazing Grass Green Superfood® Hydrate Effervescent Greens Watermelon Lime Description

  • Effervescent Greens plus Electrolytes & Vitamins
  • One Tab • Sip • Fuel
  • 1 Full Serving of Greens & Veggies
  • Vitamins B1, B12
  • Non GMO
  • Kosher

Our Green Superfood blend thoughtfully combines our alkalizing farm fresh greens over 30 antioxidant superfoods in a convenient effervescent tablet. Drop one tablet into 8-10 fl oz of water for a refreshing way to feel amazing every day.

 

Supports Energy

Supports Immunity

Gluten Free

 

Wheat Grass

Barley Grass

Alfalfa

 

Spirulina

Chlorella

Acai

 

Mangosteen

Camu Camu

Green Tea

 

Elderberry

Blueberry

& More

 

- Our Amazing Promise -

We organically grow & harvest the most nutrient-rich cereal grasses on our family farm in Kansas & craft them with the highest quality plant-based ingredients curated from like-minded farmers around the world.

 

Honestly Grown

Thoughtfully Harvested

Simply Enjoyed


Directions

Suggested Use: Drop one tablet in 8-12 fl oz or more of water.
Free Of
Gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Supplement Facts
Serving Size: 1 Tablet
Servings per Container: 10
Amount Per Serving% Daily Value
Calories15
Total Carbohydrate3 g1%
   Total Sugars1 g
    Includes Added Sugars1 g2%
Thiamin (Vitamin B1) (as thiamin mononitrate)0.6 mg50%
Vitamin B12 (as methylcobalamin)1.2 mcg150%
Sodium (as sodium bicarbonate)360 mg15%
Calcium (calcium carbonate)30 mg2%
Potassium (potassium bicarbonate)100 mg2%
Magnesium (magnesium oxide)40 mg10%
Chloride120 mg5%
Alkalizing Greens Blend:
Organic Wheat Grass, Organic Barley Grass, Organic Alfalfa, Organic Spirulina, Organic Chlorella (cracked cell-wall)
200 mg*
Antioxidant Blend:
Spectra™ Blend (Green Coffee Extract, Broccoli Sprout Concentrate, Green Tea Extract, Onion Extract, Apple Extract, Acerola Extract, Camu Camu Concentrate, Quercetin, Tomato Concentrate, Broccoli Concentrate, Acai Concentrate, Turmeric Concentrate, Garlic Concentrate, Basil Concentrate, Oregano Concentrate, Cinnamon Concentrate, Elderberry Concentrate, Carrot Concentrate, Mangosteen Concentrate, Blackcurrant Extract, Blueberry Extract, Sweet Cherry Concentrate, Blackberry Concentrate, Chokeberry Concentrate, Raspberry Concentrate, Spinach Concentrate, Kale Concentrate, Bilberry Extract, Brussel Sprout Concentrate)
22.5 mg*
*Daily value not established.
Other Ingredients: Citric acid, dextrose, sorbitol, natural flavor, organic stevia leaf extract, fruit and vegetable juice (color), canola oil, silica.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Why Everyone Should be Eating More Leafy Greens

Want to keep your peepers sharp well into old age? Add a little green to your dinner plate right now.

Eating green leafy vegetables may significantly reduce your risk of developing early stage age-related macular degeneration, researchers at Australia's Westmead Institute for Medical Research have found.

Bunch of Leafy Green Vegetables with Colorful Stems on Wooden Table | Vitacost.com/blog

The study found that people who consumed between 100 and 142 milligrams of vegetable nitrates -- found mostly in green leafy vegetables and beetroot -- each day lowered their risk of developing the disease by 35 percent compared to those who consume less than 69 milligrams of such nitrates daily.

This is the first time anyone has measured the impact of dietary nitrates on macular degeneration risk, according to the researchers.

Leafy green vegetables have something of a bad name right now, thanks to the recent recall of romaine lettuce harvested from parts of northern and central California. 

The lettuce was contaminated with E. coli. Until the scare blows over, it's best not to eat romaine lettuce. But other types of leafy greens remain as healthful as ever.

Other health benefits of green leafy vegetables

Eating green leafy vegetables offers numerous health benefits that reach beyond better eyesight, says Caroline West Passerrello, a Pittsburgh-based registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics.

Most types of green leafy vegetables are a “fat-free, cholesterol-free, excellent source of dietary fiber,” she says.

Examples of green leafy vegetables include:

In addition to serving as a great source of dietary fiber, green leafy vegetables are high in vitamins A, C and K, and are rich in iron. 

The U.S. Department of Agriculture cites other health benefits of eating these vegetables, including:

  • Blockage of the early stages of cancer, thanks to large amounts of carotenoids-antioxidants that protect cells
  • Promotion of heart health and prevention of birth defects, thanks to the presence of the B vitamin folate
  • Protection against osteoporosis and inflammatory disease, thanks to the presence of vitamin K

https://www.ars.usda.gov/plains-area/gfnd/gfhnrc/docs/news-2013/dark-green-leafy-vegetables/

Getting the most from green leafy vegetables

To get the most from your green leafy vegetables, Passerrello says most adults should aim for eating about 2 to 3 cups of the food each day.

One good method of making sure you get enough dietary nitrates and other nutrients is to consume fruits and vegetables with a variety of colors.

“Vary your veggies,” she says. “Aim to eat the rainbow daily, or at least weekly.”

Eating greens along with a good source of fat can help your body absorb the fat-soluble vitamins in the vegetable. For example, you could use canola oil when sautéing, peanut butter in a smoothie or an olive-oil-based salad dressing, Passerrello says.

Meanwhile, eating a serving of citrus fruit can help your body absorb the iron in green leafy vegetables.

Overcoming the challenge of eating leafy greens

Eating leafy greens can be a challenge for some.

For starters, people with certain medical conditions need to be careful when eating green leafy vegetables.

“If you take a blood thinner, you need to maintain consistent blood levels of vitamin K,” Passerrello says. “So, it’s important that you talk with your doctor about your consumption of leafy greens.”

As with any fruit or vegetable, you need to properly wash and store your green leafy vegetables to reduce the likelihood of food-borne illness and spoilage, Passerrello adds.

Some people just don’t like the thought of gulping spinach and other leafy greens. If you are in this camp, Passerrello suggests experimenting with different types of leafy greens until you find one that works.

She notes that raw, steamed and dried leafy greens all taste differently. So, while you might not like raw kale, you might enjoy kale chips.

Or, perhaps you don’t like spinach, but won’t even notice it when you blend it into a smoothie. You can also add leafy greens to soup, stir fry and omelets.

Passerrello urges you to experiment with these preparation options until you find one that clicks for you. “The best leafy green vegetable is the one that you’ll eat,” she says.

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