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Salba is the richest whole food source of Omega 3 fatty acids and fiber found in nature. Every serving of Salba provides over 2,400 mg of Omega 3s and over 4,500 mg of dietary fiber. Salba has less than 0.5 net carbohydrates per serving. Gram for gram, Salba has six times more calcium than whole milk, three times more iron than spinach and fifteen times more magnesium than broccoli. It is all-natural, has no trans-fat, is gluten free, has almost no carbohydrates and is certified Non-GMO (genetically modified organism).
Salba is the only ancient grain for which there are acute and long-term human nutritional studies. Salba has been investigated at the Risk Factor Modification Center at St. Michaels Hospital, University of Toronto, Canada, by Dr. Vladimir Vuksan, Associate Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine, in randomized, acute and long-term studies. Clinical results indicate the great health potential of Salba as a functional food, to be used as a novel agent in the prevention and treatment of cardiovascular disease.
Salba s the only ancient grain that holds a medical patent. (60-274.256) This invention is in the field of the management of diabetes and is concerned with dietary approaches to such management. It is concerned with methods of improving associated metabolic abnormalities, specifically with Salba and methods of use in these seeds in lowering blood pressure, blood glucose and post-prandial glycemia. Also it is associated with helping risk factors such as inflammatory factors (hi-C reactive protein), coagulation (fibrinogen, factor VIII, Von Willebrant and fibronolytic factors such as t-PA, iron status and endothelial function.
Suggested Use:
Salba can be taken in it's whole form or ground when used in cooking. Salba can be added to yogurt, cereal, salads, beverages, and used in baking. Refrigerate Salba after grinding.
Supplement Facts
| Supplement Facts |
| Serving Size: 1 tablespoon (12 g) |
| Servings Per Container: 37 |
| |
Amount Per Serving |
% DV |
| Calories |
46 |
|
| Calories from Fat |
37 |
|
| Total Fat |
4.1 g |
7%* |
| Polyunsaturated Fat |
3.5 g |
" |
| Trans Fat |
0 g |
" |
| Total Carbohydrate |
4.5 g |
2%* |
| Dietary Fiber |
4.2 g |
17%* |
| Soluble Fiber |
0.4 g |
" |
| Insoluble Fiber |
3.7 g |
" |
| Sugars |
0 g |
" |
| Protein |
2.5 g |
|
| Thiamin |
0.1 mg |
6% |
| Riboflavin |
0.02 mg |
1% |
| Folate (folic acid) |
12 mcg |
3% |
| Calcium |
92 mg |
9% |
| Iron |
1 mg |
5% |
| Magnesium |
46 mg |
11% |
| Selenium |
<0.01 mg |
|
| Copper |
0.2 mg |
10% |
Omega-3 Fatty Acid (Alpha Linolenic)
Omega-6 Fatty Acid (Gamma Linoleic)
Omega-9 Fatty Acid (Oleic) |
2,500 mg
760 mg
250 mg |
"
"
" |
| *Percent Daily Values are based on a 2,000 calorie diet. |
| "Daily Value not established. |
