Immune Support Formula - Fit and Lean Immune Reds 20/sv
Have a hard time getting your daily dose of fruits and vegetables? Try Fit & Lean Immune Reds super greens powder!
Fit and Lean Immune Reds Benefits
- With Organic Fruits & Vegetables
- Antioxidant Support
- Gluten Free
- 100% Vegan Formula
- Made with 48 Fruits, Beets, & Berries
How to Take Fit and Lean Immune Reds
Add 1 scoop to 10-12 fl. oz. of cold water or other beverage of choice. Stir until smooth or use a shaker cup or blender.
Fit and Lean Immune Reds Ingredients
Serving Size: 1 Scoop (10g)
Servings per Container: 20
Amount per Serving %DV
Total Carbohydrate 7g 3%*
Dietary Fiber 1g 4%*
Total Sugars 2g **
Includes 0g Added Sugars 0%*
Vitamin A (as beta carotene) 1200mcg 133%
Vitamin C (as ascorbic acid) 75mg 83%
Iron 0.4mg 2%
Selenium (as amino acid chelate) 100mcg 182%
Potassium 95mg 2%
Organic Red Phytonutrient Blend 5.36g **
Tomato, carrot, beet root fiber, beet juice, grape skin extract, grapeseed extract, orange, bioflavonoids, amla fruit extract, apple pectin, citrus pectin, grapefruit pectin, red wine extract, quercetin dihydrate, cranberry extract, grapefruit extract, Organic Fruit Blend (Organic Blueberry, Organic Banana, Organic Raspberry, Organic Bilberry Fruit, Organic Cherry, Organic Goji, Organic Strawberry, Organic Grape, Organic Acia, Organic Maqui, Organic Pomegrante, Organic Pineapple, Organic Apple, Organic Papaya), acerola extract, aronia extract, bilberry extract, camu camu extract, cocoa extract, coffee berry, elderberry, guava leaf, mango, plum, pomegranate extract, radish, rhubarb, black currant extract, resveratrol, pterostilbene.
*Percent Daily Values are based on a 2,000 calorie diet.
**Daily Value (DV) not established.
Other Ingredients: Maltodextrin, citric acid, guar gum, natural flavors, silicon dioxide, and rebaudioside.
Fit and Lean Immune Reds Warnings
Rao V, Balachandran B, Shen H, Logan A, Rao L. In vitro and in vivo antioxidant properties of the plant-based supplement greens+™. Int J Mol Sci. 2011;12(8):4896-908. doi: 10.3390/ijms12084896. Epub 2011 Aug 3. PMID: 21954333; PMCID: PMC3179140.