Table 1.
Ingredients in an 8.5 g serving of greens+
| Ingredients per 8.5 g serving of supplement | ||
| Phosphatide complex (26% phosphatidyl choline from 97% oil-free lecithin) | 2,171 | mg |
| Organic barley, alfalfa and wheat grass, and red beet powders | 1,543 | mg |
| Spirulina | 1,450 | mg |
| Apple fibre powder | 1,033 | mg |
| Japanese chlorella (cracked cell) | 383 | mg |
| Organic soy sprout powder | 383 | mg |
| Organic whole brown rice powder | 383 | mg |
| Stevia leaf powder | 225 | mg |
| Eight non-dairy bacterial cultures containing Lactobacilli and bifidobacteria (2.5 billion per serving) in a special base of fructo-oligosaccharides (FOS) | 200 | mg |
| Royal jelly (5% 10-HDA) | 150 | mg |
| Bee pollen powder | 150 | mg |
| Licorice root extract standardized to 10% glycyrrhizin (5:1 = 580 mg) | 116 | mg |
| Acerola berry extract standardized to 18% Vitamin C | 115 | mg |
| Siberian ginseng extract standardized to 0.8% eleutherosides (28:1 = 1,680 mg) | 60 | mg |
| Milk thistle extract standardized to 80% silymarin (15:1 = 900 mg) | 60 | mg |
| Organic Atlantic dulse powder | 33 | mg |
| Ginkgo biloba extract standardized to 24% ginkgo flavonglycosides and 6% terpene lactones (50:1 = 1,000 mg) | 20 | mg |
| Japanese green tea extract standardized to 90% polyphenols (20:1 = 300 mg) | 15 | mg |
| European bilberry extract standardized to 25% anthocyanidins (100:1 = 1,000 mg) | 10 | mg |
| Full spectrum grape extract standardized to 95% proanthocyanidins and 500 ppm Resveratrol (500:1 = 2,500 mg) | 5 | mg |