Psyllium Husks are high in fibre and are suitable for anyone interested in a healthy lifestyle
Psyllium Husks come from the blond plantain (Plantago ovata), and thanks to the high soluble fibre content, they will be a great addition to your healthy diet. Another interesting fact is that they belong to the prebiotics. They are, therefore, most often used in connection with gut function care. Another interesting property of this fibre is that it binds water as it passes through the digestive system, giving it a gel-like consistency.
Ideal use is, for example, for thickening sauces, soups or other dishes. Thanks to its neutral taste, it is also suitable for mash, yoghurt, cottage cheese or baking. However, it can also be simply mixed with water and drunk. In any case, they will help you achieve your recommended daily fibre intake. Psyllium husks are also completely gluten-free and have a purely plant-based composition, which will be appreciated by vegetarians and vegans alike.
Other benefits include the fact that psyllium is suitable not only as part of a healthy lifestyle, but also during weight loss.
Psyllium Husks and Their Benefits
- they are rich in soluble fibre derived from blond plantain (Plantago ovata)
- they do not contain gluten or GMOs
- they belong to prebiotics
- they help with gut function
- suitable to drink mixed with water or any other liquid
- also good in porridge, yoghurt or smoothies
- ideal for thickening soups or sauces
- they are also suitable for vegans
Other Benefits
- they are good for weight loss
Ingredients
Psyllium husk (Plantago ovata).
Dosage
Add 2 teaspoons (5 g) to your favorite beverage, smoothie or yoghurt.
Nutrition Facts
| Nutritional Values |
100 g |
5 g |
| Energy |
220 kJ / 90 kcal |
11 kJ / 4.5 kcal |
| Fats |
0 g |
0 g |
| - of which saturated fatty acids |
0 g |
0 g |
| Carbohydrates |
20 g |
1 g |
| - of which sugars |
0 g |
0 g |
| Fibre |
70 g |
3.5 g |
| Protein |
0 g |
0 g |
| Salt |
0.00 g |
0.00 g |
Warning
Store in a dry place out of direct sunlight at room temperature.