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Yamamoto Kanpo 100% barley young leaf powder stick type (3g x 44 pack) (Best before 2024.12)

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MSRP: $26.00
Was: $22.50
Now: $18.00
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SKU:
4979654025560
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Product Overview

Yamamoto Kanpo 100% barley young leaf powder - NON GMO VERIFIED

with its well known name “Oomugi Wakaba”, a drinkable green barley powder. It is a type of drink known as “aojiru” (green vegetable fiber juices) in Japan.

This aojiru is made exclusively with 100% green barley sprout powder, for extremely high purity. This product is also additive-free.
The product contains 44x3g packs of powder. Each pack is made by reducing 39g of green barley sprouts down to 3g of powder. Barley young leaves have a simple and simple matcha-like taste with no odor or taste even in green juice. t is a 100% vegetable material that is easier and more convenient than raw vegetables, and contains many various ingredients, making it an attractive green juice that is useful for your health.

Our aojiru has two primary benefits:
(1)Digestive benefits (healthy weight loss)
(2)Remedies constipation

 

100% Delicious Green Juice with Matcha Flavor

It does not retain the smell or flavor, and the simple taste and aroma of the material is so delicious that you will never get tired of drinking every day.

 

[Yamamoto Chinese medicine Barley young leaf powder 100% stick type raw material]

Barley young leaves
[Nutrition component]
(Analysis of powder 3g.)
Energy: 9kcal, protein: 1g, fat: 0.2g (n-3 vitamins 0.06g), carbohydrates: 1.4g (sugar 0.2g, dietary fiber 1.2g) g), Salt equivalent: 0.02g, Potassium: 96mg, Calcium: 9mg, Magnesium: 5mg, Phosphorus: 11mg, Iron: 1.3mg, Zinc: 0.1mg, Copper: 0.03mg, Manganese: 0.1mg, Vitamin E: 0.4 mg, Vitamin K: 111 μg, Vitamin B1: 0.02 mg, Vitamin B2: 0.04 mg, Niacin: 0.1 mg, Vitamin B6: 0.02 mg, Vitamin B12: 0.02 μg, Folic acid: 12 μg, Pantothenic acid: 0.06 mg, Vitamin C: 2 mg , Vitamin: 0.2 μg, Chromium: 0.01 mg, Asparaginic acid: 102 mg, Alanin: 54 mg, Arginine: 48 mg, Isoleucine: 36 mg, Glycin: 45 mg, Glutamic acid: 111 mg, Cystin: 11 mg, Threonine: 39 mg, Serin: 36 mg, Tyrosine: 26mg, tryptophan: 14mg, valine: 48mg, histidine: 19mg, phenylalanine: 45mg, proline: 39mg, methionine: 17mg, lysine: 48mg, leucine: 69mg, octacosanol: 0.6mg, total catechin: 4mg, caffeine (anhydrous) detection Without, gluconic acid: 99 mg, polyphenol: 0.04 mg, chlorophyll: 24 mg, lutein: 1.6 mg, γ-aminobutyric acid: 1.4 mg, β-glucan: 459 mg
[Preservation method]
Avoid direct sunlight and places with high temperature and humidity.

 

 

 

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[Caution]
・ Please use as soon as possible after opening.
・ Do not put the powder directly into your mouth as it may clog your throat.
・ If you store it in the refrigerator, the flavor will be impaired, so avoid it as much as possible.
・ Please refrain from using the shaker in boiling water.
・ Since this product contains vitamin K, please consult your doctor or pharmacist if you are instructed to refrain from taking it.
・ Since it is a natural raw material, the color and flavor may change, but there is no problem with the quality.
・ Keep out of reach of children.
・ Balance your diet based on staple foods, main dishes, and side dishes.

 

Easy to arrange barley wakaba.

Healthy recipe made with 100% barley gradient powder. Try to arrange it every day.

 

Recipes - Click this link for More recommendation

Drink: Barley Wakaba Squash

Fill the glass with half of barley leaves and cider and add the rest of cider to mix and mix to create lemon slices.

 

Hood: Barley Wakaba Curry.

Boiled eggs can be served in a slicing bowl with rice, curry, step 1, and Fujin pickles.The nuts are scattered in the finish and barley wakaba slips into curry.

 

Soup: Barley Wakaba Egg Soup

Add barley and grassy leaves to egg soup to mix well.

 

Sweets: Barley Wakaba Cookies

Then return the butter to room temperature to soften, add sugar and whipper, mix the egg yolks and barley leaves, then sieve thin powder, mix step 2 with rubber spatula, then put the dough in your hand to make the dough together in the wrap, stretch it to a 0.2 inch (5 mm) thick with a rolling pin that cooks for 30 minutes to 1 hour, then cut out in the mold, and line the oven sheet. Predicted to 180 degrees. Bake in a hot oven for 15 minutes

 

 

 

 

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