Plumpp Irish Sea Moss Purple

1.4 oz

$14.54 each($3.46 / oz)

Aisle 1

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

plumpp's Purple Sea Moss contains powerful antioxidants called Anthocyanins, which are commonly found in blue and purple fruits and vegetables. Anthocyanins are linked to health benefits such as stronger bones, a healthier heart, and lower inflammation. Turn your raw sea moss into a gel and add 1-2 tablespoons daily to smoothies, protein shakes, and food, or use the gel topically as part of your skincare routine.

Highlights

Nutrition Facts
68 servings per container
Serving Size
1.00 tbsp
- Amount Per Serving
  Calories
  10
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  280mg
  12%
- Total Carbohydrate
  4g
  1%
- Dietary Fiber
  2g
  8%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  1g
- Vitamin D
  0mcg
  0%
- Calcium
  7.2mg
  2%
- Iron
  1mg
  8%
- Potassium
  14.2mg
  0%
- Copper
  2%
- Folate
  15%
- Iodine
  59%
- Magnesium
  10%
- Manganese
  4%
- Phosphorus
  2%
- Zinc
  2%
- Riboflavin
  8%
- Vitamin K
  5%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Sea Moss (Genus Gracilaria).
Turn your raw sea moss into a gel and add 1-2 tablespoons a day to your smoothies, protein shakes and food, or have it on its own! 1. Rinse thoroughly. 2. Place in a large container and add enough water to completely submerge your sea moss. 3. Cover and let soak for 12 to 24 hours. It will almost triple in volume. (Hashtag) plumpptip: add half a lime to neutralize the ocean taste. Leave lime in when soaking. 4. Strain and wash again. Preserving the soaking water. 5. Blend sea moss with 2 to 3 cups of the soaking water till smooth. 6. Transfer your gel to a glass jar and refrigerate. Consume within 3 weeks. Storage: Dry sea moss can be stored in a cool, dry and dark place for up to one year.