1. Gabatarwar samfur na {33213470} Protein
Ana samar da spirulina ta dabi'a ta hanyar bushewar spirulina sabo da feshi sannan a tace ta. Za a iya rarraba samfurin da aka samu zuwa matakin abinci, matakin abinci, da spirulina amfani na musamman dangane da aikace-aikacen da aka yi niyya. Ana amfani da spirulina mai nau'in abinci na musamman a cikin kiwo da kiwo, yayin da spirulina mai nau'in abinci ke ƙara zuwa abinci na lafiya da sauran samfuran da ake amfani da su don amfanin ɗan adam.
A kamfaninmu, muna ba da fifiko ga inganci kuma mun sami takaddun shaida na abinci na Amurka da EU. An ƙera spirulina ɗinmu ta ƙaƙƙarfan ƙa'idoji don tabbatar da cewa ta dace da mafi girman ƙa'idodi don tsabta, aminci, da ƙimar abinci mai gina jiki. A sakamakon haka, samfuranmu ana neman su sosai kuma abokan ciniki a duk duniya sun amince da su.
2.Adv na {6209101} {24140} 7705} Organic Spirulina tare da Babban Protein
(1) Baya ga tasirinsa akan hauhawar jini, hyperlipemia, da hyperglycemia, an gano spirulina na halitta yana da wasu fa'idodin kiwon lafiya da dama. Misali, binciken ya nuna cewa spirulina na iya taimakawa tare da al'amuran gastroenterology na yau da kullun, irin su ciwon hanji mai rauni da cututtukan hanji mai kumburi. An kuma nuna cewa yana da tasiri mai kyau akan yanayi kamar ciki da duodenal ulcers.
(2) Bugu da ƙari, saboda babban abun ciki na fiber, kwayoyin spirulina na iya zama da amfani ga waɗanda ke neman inganta narkewar su da inganta daidaituwa. Yana da kaddarorin laxative na halitta, wanda zai iya taimakawa wajen kawar da maƙarƙashiya da sauran rashin jin daɗi na narkewa.
(3) Wata yuwuwar fa'ida ta kwayoyin spirulina shine ikonta na taimakawa da yanayin fata kamar kuraje. An yi imani da cewa wannan shi ne saboda antioxidant da anti-inflammatory Properties, wanda zai iya taimaka rage kumburi da kuma goyon bayan lafiya fata.
(4) A ƙarshe, kwayoyin spirulina shima yana da alaƙa da asarar nauyi da fa'idodin kyau. Yana da girma a cikin furotin da ƙananan adadin kuzari, wanda zai iya taimakawa wajen tallafawa kula da nauyin lafiya. Bugu da ƙari, yawan matakan antioxidants da abubuwan gina jiki kamar beta-carotene da bitamin E na iya taimakawa wajen inganta fata, gashi, da kusoshi. Gabaɗaya, spirulina na kwayoyin halitta abu ne mai amfani da abinci mai gina jiki tare da fa'idodin kiwon lafiya iri-iri.
3. Bayani dalla-dalla da St andards Organic Spirulina with High Protein {490919}
Abu | Ƙayyadaddun Halitta | Sakamako | Ƙididdigar gama gari | Sakamako |
---|---|---|---|---|
Bayyanar | Fine Dark Koren Foda | Fine Dark Koren Foda | Fine Dark Koren Foda | Fine Dark Koren Foda |
Shaida | An bi daidaitattun | An bi daidaitattun | An bi daidaitattun | An bi daidaitattun |
Sensory | Ku ɗanɗani kamar ciyawa | Ku ɗanɗani kamar ciyawa | Ku ɗanɗani kamar ciyawa | Ku ɗanɗani kamar ciyawa |
Danshi | ≤ 8.0 % | 7.30% | ≤ 7.0 % | 6% |
Ash | ≤ 8.0 % | 7.60% | ≤ 7.0 % | 6.80% |
Chlorophyll | 11-14 mg/g | 12mg/g | 11-14 mg/g | 12mg/g |
Carotenoid | 4.0-5.5 mg/g | 4.1mg/g | 3.0-5.5 mg/g | 3.5mg/g |
Crude Phycocyanin | 12-19 % | 13% | 12-19 % | 16% |
Protein | ≥ 60 % | 62.5% | ≥ 60 % | 63% |
Girman Barbashi | 100% ta hanyar raga 100 | 100% ta hanyar raga 100 | 100% ta hanyar raga 100 | 100% ta hanyar raga 100 |
PCB | Mara kyau | Yayi daidai | Mara kyau | Yayi daidai |
Gluten | Mara kyau | Yayi daidai | Mara kyau | Yayi daidai |
Karfe masu nauyi | ||||
Inorganic arsenic | ≤0.5 ppm | 0.02 ppm | ≤0.5 ppm | 0.02 ppm |
Jagoran | ≤ 0.5pm | 0.1pm | ≤ 0.5pm | 0.1ppm |
Cadmium | ≤0.1ppm | 0.01ppm | ≤0.1ppm | 0.01ppm |
Mercury | ≤0.1 ppm | 0.01ppm | ≤0.1 ppm | 0.01ppm |
Gwajin Kwayoyin Halitta | ||||
Ƙididdigan Farantin Aerobic | ≤ 100,000 cfu/g | 59000 cfu/g | ≤ 100,000 cfu/g | 95,000cfu/g |
Yisti da Mold | ≤ 1000 cfu/g | 220cfu/g | ≤ 300 cfu/g | 25cfu/g |
Lambobin rubutu | 10 cfu/g | <10cfu/g | 10 cfu/g | <10cfu/g |
E.Coli | Korau/10g | Mara kyau | Korau/10g | Mara kyau |
Salmonella | Korau/10g | Mara kyau | Korau/10g | Mara kyau |
Staphylococcus aureus | Korau/10g | Mara kyau | Korau/10g | Mara kyau |
Aflatoxins | ≤ 20 ppb | Yayi daidai | ≤ 20 ppb | An cika |
Aflatoxins B1 | <5ppb | Yayi daidai | - | - |
Microcystins | <1ppb | Yayi daidai | - | - |
Polycyclic Aromatic Hydrocarbons(PAH) | ||||
PAH4 | <10ppb | 8ppb | - | - |
Bap | <10ppb | 1ppb | - | - |
Abu | Ƙididdigar Halitta | Sakamako | Ƙididdigar gama gari | Sakamako |
---|---|---|---|---|
Bayyanar | Fine Dark Green Tablet | Kyawawan Tablet Koren Kore mai Kyau | Kyakkyawan Koren Tablet mai Duhu | Fine Dark Green Tablet |
Shaida | An bi daidaitattun | An bi daidaitattun | An bi daidaitattun | An bi daidaitattun |
Sensory | Ku ɗanɗani kamar ciyawa | Ku ɗanɗani kamar ciyawa | Ku ɗanɗani kamar ciyawa | Ku ɗanɗani kamar ciyawa |
Danshi | ≤ 8.0 % | 6.5% | ≤ 8.0 % | 7.3% |
Ash | ≤ 8.0 % | 6.6% | ≤8.0 % | 7.2% |
Chlorophyll | 11-14 mg/g | 13mg/g | 11-14 mg/g | 12mg/g |
Carotenoid | 4.0-5.5 mg/g | 4.1mg/g | 4.0-5.5 mg/g | 4.1mg/g |
Crude Phycocyanin | 12-19 % | 16% | 12-19 % | 17% |
Protein | ≥ 60 % | 62.4% | ≥ 60 % | 61.5% |
Matsakaicin nauyi a kowace kwamfutar hannu | ≥ 500 mg | 503mg | ≥ 250 mg | 253mg |
Diamita na kwamfutar hannu | 11.0 mm ± 0.25 mm | 11.0 mm ± 0.25 mm | 8.0 mm ± 0.25 mm | 8.0 mm ± 0.25 mm |
Kaurin kwamfutar hannu a tsakiya | 4.5mm ± 0.25 mm | 4.5mm ± 0.25 mm | 4.0mm ± 0.15 mm | 4.0mm ± 0.15 mm |
Kaurin kwamfutar hannu a gefe | 3.0 mm ± 0.15 mm | 3.0 mm ± 0.15 mm | 3.0 mm ± 0.15 mm | 3.0 mm ± 0.15 mm |
Rarrabawa | ≤ 1.0% | ≤ 1.0% | ≤ 1.0% | ≤ 1.0% |
PCB | Mara kyau | Yayi daidai | Mara kyau | Yayi daidai |
Gluten | Mara kyau | Yayi daidai | Mara kyau | Yayi daidai |
Karfe masu nauyi | ||||
Inorganic arsenic | ≤0.5 ppm | 0.21ppm | ≤0.5 ppm | 0.25ppm |
Jagoran | ≤ 0.5pm | 0.18ppm | ≤ 0.5pm | 0.32ppm |
Cadmium | ≤0.1pm | 0.02ppm | ≤0.1ppm | 0.04ppm |
Mercury | ≤0.1 ppm | 0.01ppm | ≤0.1 ppm | 0.03ppm |
Gwajin Kwayoyin Halitta | ||||
Ƙididdigan Farantin Aerobic | ≤ 100,000 cfu/g | 46000cfu/g | ≤ 100,000 cfu/g | 47000cfu/g |
Yisti da Mold | ≤ 300 cfu/g | 50cfu/g | ≤ 300 cfu/g | 210cfu/g |
Lambobin launi | 10 cfu/g | <10cfu/g | 10 cfu/g | <10cfu/g |
E.Coli | Korau/10g | Mara kyau | Korau/10g | Mara kyau |
Salmonella | Korau/10g | Mara kyau | Korau/10g | Mara kyau |
Staphylococcus aureus | Korau/10g | Mara kyau | Korau/10g | Mara kyau |
Aflatoxins | ≤ 20 ppb | Yayi daidai | ≤ 20 ppb | An cika |
Polycyclic Aromatic Hydrocarbons(PAH) | ||||
PAH | <10ppb | 7ppb | <50ppb | 18ppb |
Jimlar Benz(a) pyrene da | <2 ppb | 0.5ppb | <2ppb | 0.5 ppb |
4.Product Amfani na {2261905 Organic Product {1761969101}
Spirulina wani sinadari ne mai kima a cikin kiwo saboda yana da yawan furotin, mai saurin narkewa, da wadataccen abinci mai gina jiki. Ana iya amfani da shi azaman abinci ko abinci ƙari ga kifaye, jatan lande, kaguwa, da kifi, samar musu da muhimman abubuwan gina jiki don tallafawa ci gaban lafiya.
Ɗaya daga cikin mahimman fa'idodin spirulina a cikin kiwo shine ikon haɓakawa da daidaita tsarin garkuwar jiki. Wannan yana taimakawa wajen haɓaka jurewar kifin ga cututtuka da cututtuka, yana rage buƙatar maganin rigakafi ko wasu magunguna.
Bugu da ƙari kuma, spirulina yana da wadata a cikin carotenoids, bitamin, da abubuwan gano abubuwa, duk waɗannan suna da mahimmanci don ci gaban lafiya da ci gaban dabbobin ruwa. Wani nau'in nau'in nau'in carotenoids, wanda aka sani da phycocyanins, an nuna shi don haɓaka launin kifi, yana sa su zama masu ban sha'awa da gani. Bugu da ƙari, binciken ya gano cewa yin amfani da spirulina a cikin abincin kifi zai iya inganta laushi da dandano na naman, yana sa ya fi sha'awar ci.
5. Kunshin samfur na Processor 101}
Girman tattarawa: 25kg/jaka, da sauran girman gwargwadon buƙatun ku.
Adanawa: Da fatan za a ajiye a wuri mai sanyi da bushe don hana daga sha da hasken rana, watanni 24 na rayuwar rayuwar yau da kullun
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