Viridian Lutein Plus Veg Caps 30c

Viridian Lutein Plus Veg Caps 30c

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See other products from Viridian

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Lutein from marigold (calendula) flowers plus minerals and nutrients.

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Our Price £16.00  
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More about Viridian Lutein Plus Veg Caps

Viridian’s Lutein Plus is a combination of nutrients and plant extracts, which is thought to help maintain eye health through to later years, offering protection against free radical damage due to environmental factors such as sunlight exposure.

Recommended Dosage

As a food supplement, take one to three capsules daily with food, or as directed by your healthcare practitioner.

Ingredients

One vegetarian capsule provides:
Lutein from Marigold (200mg at 5%) 10mg, Natural beta carotene/D.salina carotenoid mix providing 5mg, Beta carotene 5mg, Cryptoxanthin 39ug, Alpha carotene 158ug, Zeaxanthin 32ug, Lutein 25ug, Bilberry Fruit (Organic) 50mg, Bilberry Extract 4:1 50mg, L-Taurine 50mg, Vitamin E (Natural d-alpha tocopherol) 50iu, Citrus Bioflavonoids 20mg, Selenium (L-selenomethionine) 100ug, Chromium (Picolinate) 100ug, Pine Bark Extract (95% OPC) 20mg, Zinc (Citrate) 5mg, L-Glutathione 10mg, Lycopene from tomato (10mg at 5%) 500ug, Copper (Citrate) 500ug.

Cautions

Keep out of sight and reach of children. Store in a cool, dry place. Do not exceed stated dose, unless recommended by your healthcare professional. Not to be used as a substitute for a varied diet.

Other Information

CHARITY Every viridian bottle sold helps generate funds for a selection of environmental, children's and other charities.

Recipe

Whole Wheat Penne with Spinach and Gorgonzola

285g uncooked whole wheat penne pasta
Olive oil cooking spray/1tbsp olive oil
1 medium onion, diced
3 large cloves garlic, minced
120 ml chicken stock 2 cups chopped tomatoes
170g fresh baby spinach
70g fresh basil, chopped or 1 teaspoon dried basil
Salt and pepper to taste
160g crumbled gorgonzola cheese,
70g pine nuts (optional)

- Cook pasta according to package directions, without salting water.
- While pasta is cooking, spray a large, non-stick frying pan with cooking spray/add oil to pan. Heat over medium-high heat. Add onions, then stir and cook until slightly transparent, approximately 5 minutes.
- Add garlic, stir and cook for another minute.
- Add broth and let simmer for 3 minutes.
- Add tomatoes, toss, and simmer for 2 minutes.
- Add spinach and basil, cook and stir for approximately 2 minutes, or until leaves wilt.
- Remove from heat and salt/pepper to taste. - Drain pasta and add to spinach mixture. Thoroughly toss.
- Serve on a platter and top with gorgonzola and pine nuts.

This Recipe is especially rich in: lutein, zeaxanthin, folate, and zinc, with modest amounts of vitamin C. Most of the omega-3s in this recipe are from plant sources.
Also rich in: iron, fibre, B vitamins, calcium, potassium, and copper

Recipe from The American Optometric Association (AOA) and registered dietitian Elizabeth Somer.

Kosher, Lactose Free, Not Tested on Animals, Vegan, Vegetarian, Yeast Free


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