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Bluebonnet Nutrition Advanced Choice® Single Daily® Probiotic -- 10 billion CFU - 30 Capsules

Bluebonnet Nutrition Advanced Choice® Single Daily® Probiotic
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Bluebonnet Nutrition Advanced Choice® Single Daily® Probiotic -- 10 billion CFU - 30 Capsules

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Bluebonnet Nutrition Advanced Choice® Single Daily® Probiotic Description

  • 20 Strains Pasteur Institute • DNA Verified
  • with Insulin from Chicory Root Extract
  • Optimal Digestive & Immune Health
  • Made with Non-GMO Ingredients
  • Gluten Free

Bluebonnet's Advanced Choice® SingleDaily® Probiotic Capsules:


10 Billion viable cultures (at time of manufacturing)

Maximum Strength for Optimal Support

20 Pasteur Institute • DNA-Verified Strains

Scientifically supported strains to help maintain healthy intestinal flora.

Prebiotic Inulin from Chicory Root Extract

Natural source of fructooligosaccharides (FOS) to assist the growth of friendly bacterium in the gut.

Made with Non-GMO Ingredients

Both dietary and other ingredients in this formula are derived from sources that have never been genetically modified through the use of modern biotechnology.

Made to Survive

Each probiotic strain is freeze-dried under low temperature and pressured to protect the delicate structures of the organisms until they reach your gut.



As a dietary supplement, take one vegetable capsule daily, preferably with a meal or as directed by a healthcare practitioner.
Free Of
GMOs, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, gluten, barley, rice, sodium and sugar.

*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 Capsule
Servings per Container: 30
Amount Per Serving% Daily Value
A Proprietary Blend:10 billion CFU
Lactobacillus Plantarum HA-119
Lactobacillus Rhamnosus HA-500
Lactobacillus Casei HA-108
Lactobacillus Helveticus HA-501
Lactobacillus Salivarius HA-118
Lactobacillus Bulgaricus HA-137
Bifidobacterium Longum HA-135
Bifidobacterium Breve HA-129
Bifidobacterium Bifidum HA-132
Streptococcus Thermophilus HA-110
Kefir Starter Culture R0215 Containing:
Lactobacillus Paracasei
Lactobacillus Plantarum
Saccharomyces boulardii
Lactococcus lactis ssp. lactis cremoris
Lactococcus lactis ssp. lactis biovar diacetylactis
Lactococcus mesenteroides ssp. cremoris
Saccharomyces Cerevisiae
Zygosaccharomyces florentinus
Bulgarian Yogurt Starter Culture R0094 Containing:
Lactobacillus Bulgaricus
Streptococcus Thermophilus
Inulin (from chicory root extract)7 mg*
*Daily value not established.
Other Ingredients: Kosher vegetable capsules, potato starch, ascorbic acid (preservative), vegetable cellulose, vegetable magnesium stearate.
Contains: Milk, soybeans (trace amounts).

For adults only. Consult your healthcare practitioner if you are pregnant/nursing, taking medication, or have a medical condition.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend 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.
View printable version Print Page

Fermentation for Beginners: How to Make Tangy, Healthful Veggies (Recipe)

Fermented foods – we're not talking beer and cheese – are a novel way to liven your diet and eat more healthfully.

“Considering many of us struggle to meet our daily quotient of vegetables, including them in a variety of ways is a great way to boost intake,” says Toronto-based registered dietician Shahzadi Devje, RD, owner of Desi-licious RD. “Fermented vegetables offer a different type of taste and texture, compared to what we’re often used to – raw, cooked.”

Preparing Homemade Vegetable Medley for Fermentation Process |

They're also good for the gut. When food undergoes fermentation, natural bacteria and/or yeasts break down carbohydrates to produce lactic acid. This not only prevents spoilage, but research links the beneficial health effects of fermented foods to the fact they're a source of good bacteria, or probiotics, says Devje, who also has a master's degree in public health. Good bacteria create a protective barrier against germs and viruses, possibly boosting immunity. Certain strains of probiotics also can help alleviate allergy symptoms.

But it's not one-size-fits-all. “Each person’s response to probiotics can vary, and the type of strain, as well as the quantity, can impact results,” Devje says.

There's more. Fermented foods are kind to the digestive tract, Devje says. “For example, when milk is fermented to make kefir, some of the lactose is broken down. This may be helpful to those with lactose intolerance, however more research is needed.” Better digestion also generally means better nutrient absorption.

Incorporating this culinary wonder isn't hard. “Fermented foods offer so much variety and match well with pretty much any dish.” Devje says. A few of her suggestions:


- Add yogurt, kefir or buttermilk to your smoothies or oatmeal
- Top eggs or avocado toast with fermented salsa vegetables


- Add fermented vegetables, like kimchi, to sandwiches, burgers and wraps
- Make a soup with miso paste
- Add sauerkraut to top coleslaws and salads
- Add kimchi to stir-fry dishes
- Use miso for sauces, marinades and dressings
- Make tempeh burgers as a plant-based alternative to animal-based protein

Want to create fermented foods on your own? Start with vegetables. Try this recipe from Devje:

Fermented Vegetable Medley

2 Tbsp. Himalayan salt, sea salt or pickling salt*
1 liter water
1-1/2 cups small cauliflower florets
1 red bell pepper, cut in strips
1 carrot, large, cut in strips
1 cup broccoli florets
10 garlic cloves, peeled, whole
1 Tbsp. black peppercorns
2 bay leaves

  1. In measuring cup, combine salt and water and stir until salt is dissolved.
  2. Place remaining ingredients in clean, dry jar.
  3. Pour saltwater over vegetables, leaving at least 1 inch of headspace at the top of the jar.
  4. If necessary, add more water to cover vegetables.
  5. Cover jar tightly, and let stand at room temperature for 2-3 days. If any mold or film has formed on the top of the liquid, simply remove layer.**
  6. Check for the three signs, below, to assess whether fermentation process has been successful.
  7. After fermentation process is complete, transfer jar to refrigerator.

* Salt type is important. Don't use salt with iodine – iodine can inhibit fermentation.
** The top is exposed to oxygen, which can promote growth of yeast and mold – but everything below the brine should be fine because of an oxygen-free environment.

Signs of successful fermentation

Look for bubbles
The lactic acid fermentation process produces bacteria that release gases when they feast on the vegetables. These gases are often visible as bubbles after a few days at room temperature.

Trust your nose
Opening the jar after a few days may release a sour, vinegary aroma – which is what you want.

Taste the tanginess
Test your veggies to see if they're ready to be moved to the fridge. They should taste tangy and delicious, thanks to a chemical reaction between their sugars and naturally present bacteria.

Thirsty? You can drink your probiotics, too! Learn all about kombucha – the sparkling probiotic drink we can’t get enough of!

Connect with journalist and wellness writer Mitra Malek at

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