Ao Jiru Green Juice JAPAN Setagaya natural food lactic acid bacteria containing green juice (30 encased) one

Item Descriptions

■ rice origin of the "lactic acid bacteria" in addition to the green juice the
young barley was the main raw material in order to spend a comfortable and healthy every day and finished with a good green juice of per mouth with green tea flavor.

■ decisive factor of taste than many kinds drink for young barley that becomes a decisive factor of barley young leaves
taste we arrive at the barley young leaves of domestic vegetables of sweetness and flavor are alive.
powdered as well dissolve quickly in cold water realizing a neat Nodogoshi.

■ the nourishing of young barley
young barley including dietary fiber vitamins contains minerals plenty. In particular use the young leaves of nutrition just before reaped at the timing culminating the ear comes out.
In addition it also stuck to the environment in which grow barley young leaves. In clear air and clean water is rich in Japan of the field it has been carefully nurtured sparing no effort without using any pesticides or chemical fertilizers.

■ plant of lactic acid bacteria the green juice that contains the support
lactic acid bacteria comfortable every day 100 rice derived from vegetable of lactic acid bacteria which is the basic of the Japanese diet billion It has been included pieces.

■ Ingredients
young barley powder reduced maltose syrup indigestible dextrin (dietary fiber) green tea Kumazasa powder vegetable lactic acid bacteria dextrin pullulan

■ nutrition component display
1 follicles (3.2g) per
energy /7.78kcal protein /0.28g lipid /0.08g carbohydrate /2.61g sodium /0.72mg
※ Japan food Research Center studied (September 2012)
※ There is that component values ??are different due to harvest time so we use the natural objects.