Super Green Complete

The Super Green Complete is no ordinary green shake – this Soil Association organic, high-fibre combination contains 35 green foods, vegetables, fruits, berries, herbs, sprouts, mushrooms and seeds plus bio-active enzymes – organic vegan nutrition made easy, with naturally high food form vitamin C content, as well as plant protein.

A great all-round supplement to support immunity, digestion (bulk), energy levels, cleansing, detoxification and alkalising of the body.

What’s in organic Super Green Complete ?

Super Green Complete contains the following ingredients, in concentrated powder form:

11 green foods:
Pre-sprouted activated barley, wheat grass, quinoa, barley grass, alfalfa, Seagreens® Ascophyllum (kelp), spirulina, barley grass juice, wheat grass juice, chlorella and nettle.

8 fruits and berries:
Acai berry, bilberry fruit, lemon peel, apple, Acerola cherry, bilberry extract, blueberry and cranberry.

7 vegetables:
Beet, carrot, tomato, kale, parsley, green cabbage and spinach leaf.

2 herb and seeds:
Linseed / flaxseed and turmeric.

7 sprouts and mushrooms plus bio-active enzymes:
Kale sprout, broccoli sprout, reishi mushroom, cordyceps mushroom, shiitake mushroom, cauliflower sprout, maitake mushroom, protease, amylase, bromelain, cellulase, lactase, papain and lipase.

Vitamin C:
From ascorbic acid, providing 16% nutrient reference value.

Pre-sprouted activated barley and barley grass:Barley grass is one of the green grasses. High levels of vitamins and minerals are found in green barley leaves. These include potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, B1, B2, B6, C, folic acid and pantothenic acid.

Wheat grass:Wheat grass has such a high nutrient-to-calorie ratio that it is considered to be a complete food in itself – or a ‘superfood’. In fact, one pound of fresh wheat grass is equivalent in nutritional value to 23 pounds of fresh garden vegetables! One of the main reasons for the excellent nutritional value of wheat grass is the presence of chlorophyll – a green pigment (and powerful phyto-chemical) formed in plants in the presence of sunlight, by the process of photosynthesis. Wheat grass contains up to 70% chlorophyll. A typical analysis includes the following:

• vitamins (including vitamin A, all the B vitamins, vitamin C, vitamin E and vitamin K)
• minerals (including iron, phosphate, boron, copper, selenium, calcium, magnesium, potassium, chromium, manganese, phosphorous, silicon and zinc).

Quinoa:This grain has a high protein content and has been added to the GreeNourish Complete blend to support the amino acid profile of the pre-sprouted barley and wheatgrass

Alfalfa: Rich in vitamins and minerals such as pro-Vitamin A (B-carotene), B6, C, D, E, K, P. Alfalfa yields 10 times more mineral value than an average grain. It also contains chlorophyll and contains 8 essential enzymes.

Seagreens® Ascophyllum (kelp): This is a large, common brown alga (Phaeophyceae) in the family Fucaceae, being the only species in the genus Ascophyllum. It is seaweed of the northern Atlantic Ocean, and is also known as kelp. It is common on the north-western coast of Europe (from Svalbard to Portugal) including east Greenland and the north-eastern coast of North America. Seagreens® Ascophyllum nodosum is sourced from the Scottish Outer Hebrides and is the highest of Seagreens’® species in terms of iodine levels – typically 700mcg iodine per 1g. Ascophyllum nodosum is rich in both macro-nutrients (e.g. nitrogen, phosphorus, potassium, calcium, magnesium, sulphur) and micro-nutrients (e.g. manganese, copper, iron, zinc etc). It is also host to cytokinins, auxin-like gibberellins, betaines, mannitol, organic acids, polysaccharides, amino acids, antioxidants and proteins, which are all highly beneficial.

Spirulina: Spirulina is a blue-green microalgae. It contains between 55 and 70% protein (more than beef, chicken, and soybeans), 8 essential and 10 non-essential amino acids, as well as gamma-linolenic acid (GLA), beta-carotene, linoleic acid, arachidonic acid, vitamin K, pantothenic acid, magnesium, potassium, thiamin, riboflavin, niacin, iron, copper, manganese, nucleic acids RNA and DNA, chlorophyll and phycocyanin (a pigment-protein complex that is found only in blue-green algae).

Chlorella: An edible, single-cell marine algae (a sea-moss or sea lettuce), chlorella contains chlorophyll, vitamin B12, beta-carotene, polyunsaturated fatty acids and 19 amino acids (including the 8 essential amino acids). It is also a source of calcium, iron, selenium and zinc.

Nettle: A source of chlorophyll, vitamins (including vitamin C), serotonin, histamine, acetyl-choline, minerals (including iron), calcium and silica.

Acai berry: Açai (ahh-sah-ee) is a berry grown in Central and South America, Brazil and Peru. It is rich in minerals, healthy fats, vitamins and other nutrients, including: vitamin C, vitamin A, B vitamins (niacin, vitamin B6 and riboflavin), vitamin K, dietary fibre, omega fatty acids (omega-6 (linoleic acid) and omega-9 (oleic acid)), protein, copper, iron, zinc, magnesium, manganese, potassium, antioxidants (resveratrol, cyanidin-3-galactoside, ferulic acid, delphinidin and petunidin), polyphenols and flavonoids.

Bilberry: Bilberries are any of several primarily Eurasian species of low-growing shrubs in the genus Vaccinium (family Ericaceae), bearing edible, nearly black berries. The species most often referred to is Vaccinium myrtillus L., but there are several other closely related species. Bilberries are distinct from blueberries, but closely related to them. They contain diverse anthocyanins, including delphinidin and cyanidin glycosides., and are often associated with improvement of night vision.

Lemon peel: Lemon peel is packed with beneficial nutrients, such as vitamins, minerals, antioxidants, carotenoids and flavonoids, as well as dietary fibre. In fact, lemon peel is more nutrient-rich than the fruit itself, or even the juice. Vitamins A and C, calcium, potassium and fibre in the peel can support the function of the heart, nerves, muscles, digestive system and eyes. Polyphenols and vitamin C in lemon peel are powerful antioxidant compounds, plus the high content of bone-friendly calcium and vitamin C can also help to keep bones and teeth strong (and the flavonoids in lemon peel work synergistically by improving the absorption of vitamin C – the flavonoid naringenin, in particular). Carotenoids convert to vitamin A inside the body, and vitamin A, as we know, helps to keep eyes healthy. Extracts of lemon peel (and other citrus peels) can also help in healing wounds. As one study observed, lemon peel’s strong antimicrobial properties worked against a host of bacteria.

Apple: Apples are a rich source of pectin: a naturally-occurring carbohydrate. Pectin is particularly good at helping to lower blood cholesterol levels. The liver pumps excess cholesterol into the bile, which then enters the intestines. If pectin is present in the intestines, it will bind with the cholesterol and take it out of the body. Pectin also changes into galacturonic acid, which can combine with heavy metals (such as lead and mercury) and certain radio active materials in the gut and take them out of the body. For people who are prone to constipation, pectin can provide a gentle form of fibre, which acts as a bulk laxative and mops up toxins that enter the intestines.

Acerola cherry: Acerola cherries are known as superfruits, due to their excellent nutritional value and exceptionally high vitamin C content. Vitamin C is essential for the growth and repair of cells and for a strong immune system. Acerola cherries provide a naturally bio-available and powerful source of vitamin C, which is fully utilised by the body – unlike synthetic ascorbic acid, which is sold as vitamin C.

Blueberry: Blueberries contain high levels of anthocyanin antioxidants, including malvidins, delphinidins, pelargonidins, cyanidins and peonidins. They also contain the antioxidant flavonoid, quercetin. And, if you want to maximise the antioxidant benefits from blueberries, go organic! A recent study has directly compared the total antioxidant capacity of organically grown versus non-organically grown highbush blueberries (Vaccinium corymbosum L., var. Bluecrop) and found significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants in the organic blueberries, as well as significantly higher total antioxidant capacity.

Cranberry: For many years, researchers believed that the ability of cranberries to help prevent urinary tract infections (UTIs) was partly related to the strong acidity of the cranberries. Recent research has shown that it’s not the acidity of the cranberries, but the unusual nature of their proanthocyanidins (PACs) that is related to prevention of UTIs. The special structure of these PACs (involving A-type linkages between their components) acts as a barrier to bacteria that might otherwise latch on to the urinary tract lining. In many studies, the UTI-preventing benefits of cranberries are somewhat modest and limited to women who have recurrent UTIs. But this whole area of investigation has opened the door to an understanding of other possible cranberry benefits. For example, stomach ulcers are often related to overgrowth and over-linking of one particular type of stomach bacteria (Helicobacter pylori) to the stomach lining. In much the same way as cranberries may help prevent bacterial attachment to the lining of the urinary tract, they may also help prevent attachment of bacteria to the stomach lining. There is already some preliminary evidence that cranberry may help protect us from stomach ulcer in this way. We expect to see future studies confirming this fascinating type of health benefit.

Beet: Beetroot is the taproot portion of the beet plant. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). It is a source of dietary fibre, folate (vitamin B9), manganese, potassium, iron and vitamin C. The deep red colour of beetroot results from the presence of a type of betalain pigment (betacyanins). Beetroot is also a source of betaine and inorganic nitrates.

Carrot: Carrots are a good source of thiamin, niacin, folate and vitamin B6 (which act as co-factors to enzymes during substrate metabolism in the body), as well as manganese, and a very good source of dietary fibre, carotenes, vitamin A, vitamin C, vitamin K and potassium. Carotenes are converted into vitamin A in the liver cells. Beta-carotene is the major carotene present in these roots – a powerful antioxidant and a nutrient involved in all of the functions of vitamin A, such as maintaining good eye health, reproduction (sperm production), maintenance of epithelial integrity, growth and development. Carrots are also rich in the poly-acetylene antioxidant, falcarinol.

Tomato: Tomatoes are recognised for their high antioxidant content, including a rich concentration of lycopene. Researchers have recently found an important connection between lycopene, its antioxidant properties, and bone health. A study was designed in which tomato and other dietary sources of lycopene were removed from the diets of post-menopausal women for a period of 4 weeks, to see what effect lycopene restriction would have on bone health.

Kale: Kale is a lutein-rich food – a carotenoid nutrient. Among the carotenoids, lutein is perhaps best known for its supportive role in eye health, and in particular, for its ability to protect different parts of the eye from potential damage by light or oxygen. A recent study on African-American women has shown decreased likelihood of glaucoma (an eye problem usually caused by increased pressure within the eye) when dietary intake of kale reaches higher intake levels. In this case, “higher intake levels” were defined as any levels exceeding at least one half-cup serving per week.

Parsley: Parsley (Petroselinum crispum) is a bright green, leafy species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Algeria, and Tunisia), naturalised elsewhere in Europe, and widely cultivated as a herb. It contains vitamins A, C, E, bioflavonoids, iron, folic acid, volatile oils, coumarins, flavonoids, chlorophyll, manganese, calcium and potassium.

Green cabbage: Did you know that cabbage was one of two vegetable types (the other type was root vegetables) found to be a mainstay for prevention of type 2 diabetes in a recent study of over 57,000 adults in the country of Denmark? In this very large-scale study, adults who closely followed the Healthy Nordik Food Index were found to have the lowest incidence of type 2 diabetes. Importantly, this key health benefit was linked to six food intake categories: (1) fish, (2) rye bread, (3) oatmeal, (4) apples and pears, (5) root vegetables, and (6) cabbage

Spinach leaf: Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia. It contains vitamins A, B2, B6, B9 C, E and K, lutein, magnesium, manganese, folate, betaine, iron, calcium, potassium, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and Omega 3 oils. More recently, opioid peptides called rubiscolins have also been found in spinach.

Flaxseed: Most plant foods contain at least small amounts of phytonutrients called lignans. Lignans are unique fibre-related polyphenols that provide us with antioxidant benefits, fibre-like benefits, and also act as phytoestrogens. Among all commonly eaten foods, researchers now rank flaxseeds as the number 1 source of lignans in the human diet. Flaxseeds contain about 7 times as many lignans as the closest runner-up food (sesame seeds). They contain about 338 times as many lignans as sunflower seeds, 475 times as many as cashew nuts, and 3,200 times as many lignans as peanuts.

Turmeric: Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is a spice which contains dietary fibre, volatile oil, vitamins (such as vitamin C and vitamin B6), minerals (such as potassium, calcium, iron and magnesium) and the yellow pigment, curcumin.

Kale sprout: Most edible seedlings of Brassica vegetables, including kale sprouts and kale microgreens, are packed with vitamin C. Kale sprouts are also notable for their high levels of glucosinolates, and more importantly, their metabolites isothiocyanates.

Broccoli sprout: Broccoli sprouts are a source of glucoraphanin, which creates sulforaphane when chewed or swallowed – a compound which accelerates the body’s ability to detoxify from various pollutants. As with kale sprouts, these sprouts are also notable for their high levels of glucosinolates, and more importantly, their metabolites isothiocyanates.

Reishi mushroom: With theJapanese name Reishi or Mannetake (10,000 year mushroom), the Chinese name Ling Zhi (spirit mushroom – mushroom of spritual potency), this mushroom is also referred to as the ‘mushroom of immortality’ of Chinese legend because it has been linked to anti-aging and longevity, as well as detoxification, anti-inflammatory actions, energy boosting, immunity and more. Reishi is rich in active polysaccharides, as well as triterpenoid compounds (primarily ganoderic and lucidenic acids).

Cordyceps mushroom: Some of the most interesting potential health benefits of cordyceps include its ability to support respiratory health, increase oxygen uptake, boost heart health, detoxify the body, slow the aging process, increase energy and improves the immune system.

Shiitake mushroom: Lentinus edodes are widely eaten as a food and used in herbal preparations in the Far East and South America. They have more recently grown in popularity in the West and contain triterpenes, polysaccharides and lentinan.

Cauliflower sprout: Cauliflower is a member of the cruciferous vegetable (or Brassicaceae) family- along with broccoli, cabbage, kale, brussel sprouts and some other less common varieties. Recent studies suggest that cruciferous vegetables are an excellent source of natural antioxidants due to their high levels of various phytochemicals, as well as good suppliers of essential vitamins, carotenoids, fibrer, soluble sugars, minerals, and phenolic compounds. In fact, it’s believed that brassica vegetables are the largest source of phenolic compounds in the human diet.

Maitake mushroom: The maitake mushroom is a large mushroom native to North America, Europe and Japan. The Japanese name “maitake” literally means “dancing mushroom.” It is also referred to by the English name “hen of the woods” because of its substantial size and unique shape. Maitake mushrooms have been used as medicine in Japan for centuries – they are traditionally believed to promote longevity. Research on the mushroom’s health benefits began in Japan in the 1980s and is now being pursued in the United States. Maitakes contain a polysaccharide (many sugar molecules joined together to form one large molecule) called beta glucan. Just some of the proclaimed health benefits associated with this mushroom include immune booster, blood sugar management and heart helper.

Enzyme blend: Proteases are digestive enzymes that break proteins down into amino acids. Amylase is a digestive enzyme essential for our digestion of carbohydrates, as amylase breaks down starches into sugars. Bromelain is a protein-digesting enzyme mixture derived from the stem, fruit, and juice of the pineapple plant. Cellulase is any of several enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze cellulolysis, the decomposition of cellulose and of some related polysaccharides. Lactase is a type of enzyme that breaks down the sugar, lactose, found in dairy products. Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins down into smaller protein fragments called peptides and amino acids. Lipase is the enzyme responsible for the breakdown of fats that we consume. Specifically, lipase breaks fats into fatty acids and glycerol (simple sugar alcohol).

Per serving, Super Green Complete provides:

• 1.4g of plant protein
• 8.9g of carbohydrate (with just 1.9g sugars)
• 2.6g of fibre
• Just 0.9g of fat (0.2g of saturated fat)
• Only 54 calories
• 13mg vitamin C

As such, for best results of Super Green Complete it should ideally be combined with our great-tasting and filling Vegan Superfood protein powder blends  which:

• are dairy-free
• are non-GMO
• contain no added sugar
• contain no artificial colours
• contain no artificial sweeteners etc.

Also see our High Fibre Formula powder for a filling drink, high in dietary fiber and our Natural and 100% Vegan and natural fat burners for a healthy slimming.

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300g powder per pot

 

NOTE: Super Green Complete contains a minimum of 20 servings. Reference intake of an average adult (8400kJ / 2000kcal) (%RI* = Reference Intake).

Per 300g:

Proprietary Green Foods Blend (x11)
Pre-Sprouted Activated Barley, Wheat Grass, Quinoa, Barley Grass, Alfalfa, Seagreens® Ascophyllum (Kelp), Spirulina, Barley Grass Juice, Wheat Grass Juice, Chlorella (Broken Cell Wall), Nettle.

Proprietary Fruit & Berry Blend (x8)
Acai Berry, Bilberry Fruit, Lemon Peel, Apple, Acerola Cherry Extract, Bilberry Extract, Blueberry, Cranberry.

Proprietary Vegetable Blend (x7)
Beet, Carrot, Tomato, Kale, Parsley, Green Cabbage, Spinach Leaf.

Proprietary Herb and Seeds Blend (x2)
Linseed / Flaxseed, Turmeric.

Proprietary Sprout and Mushroom Blend (x7) and Bio-Active Enzymes
Kale Sprout, Broccoli Sprout, Reishi Mushroom, Cordyceps Mushroom, Shiitake Mushroom, Cauliflower Sprout, Maitake Mushroom, Protease, Amylase, Bromelain, Cellulase, Lactase, Papain and Lipase.

Ingredients: Pre-Sprouted Activated Barley, Apple, Linseed (Flaxseed), Wheat Grass, Quinoa, Barley Grass, Alfalfa, Seagreens® Kelp (Ascophyllum), Spirulina, Acai Berry, Carrot, Turmeric, Bilberry Fruit, Spinach Leaf, Lemon Peel, Barley Grass Juice, Wheat Grass Juice, Beet, Acerola Cherry Extract, Chlorella (Broken Cell Wall), Nettle, Tomato, Bilberry Extract, Blueberry, Cranberry, Green Cabbage, Kale, Parsley, Kale Sprout, Broccoli Sprout, Reishi Mushroom, Cordyceps Mushroom, Shiitake Mushroom, Cauliflower Sprout, Maitake Mushroom, Enzyme Blend* (protease*, amylase*, bromelain*, cellulase*, lactase*, papain*, lipase*) * = non organic ingredient.

ALLERGY ADVICE: for allergens including gluten, see ingredients in bold.

Nutritional Information per 100g
Energy – 1505kJ / 358kcal
Fat – 5.7g
of which saturates – 1.0g
of which mono-unsaturates – 1.2g
of which polyunsaturates – 3.2g
Carbohydrate – 59g
of which sugars – 12.5g
Fibre – 17.1g
Protein – 9.1g
Salt – 0.1g

Vitamins per 100g                          Per 15g                    %NRV*
Vitamin C (ascorbic acid) – 86mg              13mg                             16%

*NRV = Nutrient Reference Value

Contains no added: artificial colours, flavourings, preservatives, dairy products, lactose, fillers or binders.
Suitable for vegetarians and vegans.
Kosher approved.

Allergy advice: This product contains gluten, see label ingredients in bold.