• ENERGY BAR Carruba e Maca

ENERGY BAR Carruba e Maca


€2,70 €2,70

In stock

Organic sprout with buckwheat sprouted with carob and maca.

Carobs are the fruits of the Ceratonia siliqua tree. These fruits are to all effects of legumes, since the carob is made to fall into the legume family (Fabaceae). Carob flour recalls cocoa as vaguely; unlike traditional chocolate, however, carob tablets are much less caloric and richer in fiber, vitamins (riboflavin) and minerals (calcium, potassium, copper and manganese). Thanks to their fiber and tannin content (antioxidants with mild anti-nutritional function), carobs carry out many functions, including:

-Anti-obesity function and reduction of fat absorption: carobs are rich in tannins, antioxidants which, taken in the right quantities, can inhibit the activity of digestive enzymes, causing a "controlled malabsorption" useful for reducing body weight; in addition, carobs reduce the absorption of lipids, especially cholesterol deriving from the diet.

-Reduction of the glycemic and insulin peak: the carobs modulate the absorption of carbohydrates, lending itself to the diet of the obese and of the patient who presents type II diabetes.

- Prebiotic function: the intestinal bacterial flora feeds on various compounds present in carob seeds (soluble fibers and carbohydrates).

- Anti-constipation function.

- Gastro-protective function.

Maca, also known as Andean ginseng or Peruvian ginseng, is made up of the root of Lepidium meyenii walp. (fam. Brassicaceae), typical plant of the Andean areas. The plant's drug is rich in carbohydrates, proteins, amino acids, minerals (calcium, selenium, iodine, zinc), fibers and fats. Thanks to this wealth of nutrients, Maca has a remarkable nutritional value, which for Peruvian populations is comparable to that of our cereals. In Italy, the dried root of Lepidium is used above all for its adaptogenic and immunostimulant properties.

Germination is the characteristic that distinguishes Sempreverde BIOGERMOGLI. It is a natural process that turns the seed into a sprout.

Each seed contains an embryo (a species of miniature plant) which, during the germination process, grows and synthesizes functional substances including enzymes, vitamins, proteins, trace elements, Omega 3. The sprout is carefully followed throughout the development phase , maintaining the right humidity and then being dehydrated through a careful drying process. In this way a truly healthy food without any contamination is obtained.

Seed activation involves a rehydration period in water and a pre-sprouting period. In nature the seed is covered with nutritional inhibitors and toxic substances (enzyme inhibitors, phytates, phytic acid, polyphenols, tannins) that give the characteristic bitter aftertaste of nuts and seeds and that the activation process applied is able to eliminate. The activated seeds (almonds, sunflower, flax) are more assimilable and digestible by the body, resulting lighter, nutritious and tasty.

Why consume the sprouts?

-Because they contain high percentages (up to 100% more than the seed) of proteins, vitamins, mineral salts and other beneficial substances such as fiber and essential fatty acids.

-Because they are more digestible: the proteins present in the grain undergo a transformation and are "predigested" by enzymes, breaking down into amino acids of easier and faster assimilation.

-Because they help the body to function properly: they contain metabolic enzymes that allow our body to remain healthy.

-Because they are alkalizing and counteract the acidification of the body.

Ingredients (no preservatives or colorings): Dates *, sprouted buckwheat * (17%), almonds *, maca (4.5%), carob flour * (3.5%).


May contain traces of: shell fragments, sesame, soy and cashew nuts.

Product code: 8053251880435

Format: Envelope with closable zip

Deadline: 12 months

The Processing of snacks is completely handmade. All the ingredients are mixed "cold".

The Germination process transforms and synthesizes amino acids, enzymes, vitamins and trace elements present in the seed. This process makes nutritional capital bioavailable and highly assimilated. The seeds are activated.

  • General well-being