Human body is composed of 20 kinds of amino acids which are the structural units that make up more than 100 thousand kinds of proteins.
Tabérumo contains all 20 kinds of amino acids. Needless to say, it contains 9 kinds of essential amino acids we need to intake from foods.
Generally, the way to get well balanced vitamins and minerals is to consume fruits and vegetables, whole grains, beans and legumes, meat, and dairy products. Tabérumo offers you a quick intake of these nutrients without cooking. Tabérumo contains 10 kinds of vitamins※ and 9 kinds of minerals※ which are recommended on Dietary Reference Intakes for Japanese.
※1:The mentioned vitamins are vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, vitamin K, Niacin, Folic acids.
※2:The mentioned minerals here are sodium, potassium, magnesium, phosphorous, iron, zinc, copper, manganese, chrome.
As essential fatty acids cannot be produced in the body, they should be obtained from the diet. Tabérumo contains linoleic acid known as essential fatty acids. Also, it contains omega-6 fatty acids such as gamma-linoleic acid and omega-3 fatty acids such as oleinic acid and palmitoleic acid whose sources are limited to plant and fish.
Spirulina’ antioxidants had protected the algae from DNA damage caused by strong sunlight even in the environment that the atmosphere was much thinner in early Earth history than it is today. Spirulina contains strong antioxidants such as Carotenoids, Chlorophylls, and Phycocyanin which is unique to Spirulina.
Spirulina is also known as its excellent digestibility and absorbability. Most of vegetables and Fruits have cellulosic wall, whose strong structure limit the digestion/ absorption rate to be 35〜45%. Whereas Spirulina, which has soft cell membrane, allows its digestion/ absorption rate to be up to 95%.
Tabérumo has all the nutrients spirulina can ever offer. With our own unique technologies applied from its cultivation process to packing operation, we have succeeded to remove all the factors which could deteriorate the nutritional quality of heat-sensitive raw spirulina.