SUPERFOOD

MORINGA

Originally from the Himalayas, Moringa Oleifera is "the miracle tree". It features 90+ vitamins, minerals, protein, essential antioxidants and omega oils identified, as well as other beneficial compounds.

To ensure optimum quality, all our BE-VEGAN trees come from our farms in Ivory Coast, Benin and Cameroon. They are grown organically without chemicals, harvested carefully by hand and dried in the shade ensuring that essential nutrients remain intact. We use all the beneficial elements of the tree: leaves, seeds, flowers within our product range.

BENEFITS OF MORINGA

  • Provides anti-inflammatory support
  • Promotes good digestion
  • Increases mental clarity
  • Increases energy levels
  • Offers natural rejuvenating benefits
  • Nourishes the immune system
  • Helps regulate blood glucose
  • Promotes healthy blood circulation

9 THE ESSENTIAL AMINO

Isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, arginine

9 ADDITIONAL AMINO

Alanine, aspartic acid cystine, glutamine, glycine, histidine, proline, serine, tyrosine

OTHER BENEFICIAL NUTRIENTS

Chlorophyll, carotenoids, flavonoids, cytokines, omega oils (3, 6, 9), plant sterols, polyphenols, lutein, xanthine, rutin

VITAMINS

Vitamin A (Alpha and Beta-carotene), B, B1, B2, B3, B5, B6, B12, C, D, E, K, folate (folic acid), biotin and many other vitamins

MINERAL SUPPLEMENTS

Calcium, chloride, chromium, copper, fluorine, iron, manganese, magnesium, molybdenum, phosphorus, potassium, sodium, selenium, sulfur, zinc.

BAOBAB

Native to tropical Africa, the Baobab, the tree of the family Bombacaceae, called "magic tree or tree of life."

Up to 20 meters high and a waist circumference of 40 meters, it imposes by its size and the many virtues!

Tropical Africa all parts of the baobab are exploited for their therapeutic and nutritional virtues: roots, leaves, stem, bark, pulp, seeds. It is also integrated in the development of African traditional medicines.

The fruit pulp called "monkey bread" has a tart taste close to our raisins or lemon.

The pulp can be consumed and refreshing energy drink by mixing it in water and / or condensed milk, mix called "Bouye" in Senegal.

 

NUTRITIONAL COMPOSITION OF THE BAOBAB

1/ SOURCE OF VITAMIN C

The baobab is one of the fruits rich in vitamin C in the world. Baobab pulp is seven times more vitamin C than an orange 100 grams of baobab pulp provides 300 mg of vitamin C, 40 mg against only the pulp of fresh orange.

2/ SOURCE IDE FIBRE 

Fiber-rich (44%), 100 grams of pulp baobab approximately 44 grams of fiber, which is 9 times as dried prunes (approximately 5 grams of fiber per 100 grams)!

3/ SOURCE OF PROTEIN

The baobab tree is a source of protein: 100 grams of baobab pulp contains 2.3 g of protein.

As for baobab seeds, they contain up to 48% of their composition!

Protein 3 g

1g fat

42 g carbohydrates

Fibers 44 g

Vitamin C 300 mg

Potassium 2300mg

Calcium 290mg

Iron 2 mg

Phosphorus 153 mg

 

THE BENEFITS OF BAOBAB

1 REDUCES RISK OF DEFICIENCY AND UNDERNUTRITION

Rich in nutrients, the baobab is appreciated in Africa for its ability to prevent nutritional deficiencies and to fight against malnutrition. Indeed, since the baobab full of fiber, vitamins C, A, B1, B2 and essential minerals such as calcium, potassium, iron and manganese

2 SOURCE OF ANTIOXIDANTS

Rich in vitamin C which is known for antioxidant sonpouvoir, baobab has the power to prevent the adverse reactions caused by free radicals protecting our duvieillissement cells and the development of diseases by protecting infections.

3 ANTI-CONSTIPATION

High in fiber, which are divided into 50% soluble fiber and 50% insoluble fiber, baobab actively participates in the regulation of intestinal transit. He fights well against constipation but also against diarrhea, largely bringing something to satisfy the daily needs with 100 grams.

4 REDUCES THE "BAD" CHOLESTEROL

Its fiber intake is therefore the pulp of "monkey bread" helps lower cholesterol by limiting its absorption in the body.

5 EXCELLENT FOR OS 

Its richness in calcium, but also iron, allows the baobab to play an important role in the strength and stiffness of bone, tooth enamel. It would also have an interesting role in blood clotting, muscle contraction and contributes to the proper functioning of the nervous system.

6 FIGHT AGAINST HUNGER

The baobab seeds are rich in oleic fatty acid that helps maintain good cholesterol and promotes the feeling of satiety, and linoleic (omega 6).

7 A NATURAL HEALING 

Vitamin C accelerates healing and helps the absorption of iron from plants and with Vitamin B2 which intervenes on laréparation tissue, baobab has powerful healing abilities.

SPIRULINE

Spirulina is a food derived from cyanobacteria, traditionally used by the Kanem Chad, a desert dotted with prickly, located north of Lake Chad. They are the heart Ouadis that we find a body of water natronnée in which Spirulina grows. Blue-green algae is harvested, consumed as sauce by the people of Kanem. The method generally used to pick spirulina is to take in iron containers the pond water and pouring it into a spherical tank created in the dunes. It filters the water and leaves deposits of algae which subsequently form a kind of cake which offer a full face sand .. There are about 2000 species of cyanobacteria and only 36 Arthrospira species are edible .

The main species on the market is the Arthrospira platensis, grown mainly in China (50% of world production of 5000 tons in 2013), California and Hawaii, France (about 150 artisan producers), and Africa (Dakhla / Morocco, Adzopé / Ivory Coast farms in Mali (Mopti, Segou, ...), Koudougou / Burkina Faso).

Spirulina is a microalgae (invisible to the naked eye), ancient 3 billion years, one of the first plants on earth. It was in the 60s in Chad that the botanist Leonardo determined the species Spirulina platensis and it analyzed the blue and green patties. This algae is experiencing a rapid proliferation and development in brackish water, salty and rich in sodium carbonate. A temperature between 28 ° C and 32 ° C and a medium at pH equal to 11 it is very favorable.

The peculiarity of spirulina is that it is the richest vegetable protein between 60 to 70% of dry matter. Note by way of comparison that 15 grams of blue algae that corresponds to 100 grams of beef.

In 1964, the botanist Leonardo who had analyzed the blue-green slabs, was amazed by protein content 70% by weight of the material. He restored to us the following composition: Protein 65%; Carbohydrates 19%; Pigments 6%; Fat 4%; Ash Fibre 3% and 3%.

The amino acid composition is satisfactory in particular methionine. Recovery in April 1989, the spirulina studies yielded the following results: 6.37% humidity; Ash 11, 34%; Protein 63.05%; Fat 4.48%; Phosphorus 0.86%; 0.25% calcium; 0.36% magnesium; Potassium 1.50%; Sodium 2.52% 2.68% and Ce.

The proteins in spirulina are divided into the following main acids: Thréomine 2.79%; Cystine 0, 56%; Methionine 1.23%; Lysine 2.75%; Tryptophène 0.36%.

The various types of vitamins are found in Spirulina:

  • Provitamin A: 4.14 mg per 100g
  • Vitamin C: 0.72 mg per 100g
  • Vitamin B1 0.72 mg to 100g
  • Vitamin B2 1.68 mg to 100g
  • Vitamin PP: 22.3 mg per 100g
  • Vitamin B6: 6.15 mg to 100g

To consider 15.2% of the total fibers that are cell membranes and spiral chloroplast.

"Spirulina is actually a nutrient concentrate." It is thus extremely rich in beta-carotene, iron, vitamin B12, vitamin E (a powerful antioxidant), protein, minerals and trace elements (calcium, phosphorus, magnesium, zinc, copper).

It also contains chlorophyll and phycocyanin, a pigment with antioxidant properties. "