Organic Salad Mix

Properties

According to our analysis, 100 g of organic salad mix contain:

• Thiamine (0.16 mg —15% of NRV)
• Niacin (3.3 mg - 21% of NRV)
• Selenium (12 µg - 22% of NRV)
• Potassium (741 mg - 37% of NRV)
• Vitamin B6 (0.62 mg - 44% of NRV)
• Zinc (4.5 mg - 45% of NRV)
• Iron (6.5 mg - 46% of NRV)
• Magnesium (368 mg - 98% of NRV)
• Phosphorus (816 mg - 117% of NRV)
• Manganese (2.9 mg - 145% of NRV)
• Copper (2.1 mg - 210% of NRV)
• Vitamin E (43 mg – 358% of NRV)
• Protein (25 g)
• Fibre (9.0 g)

Dose recommendations

Each pack of 1 kg of organic salad mix contains about 32 portions of 30 g that provide:

• 63% of the Nutrient Reference Value of Copper;
• 44% of the Nutrient Reference Value of Manganese;
• 35% of the Nutrient Reference Value of Phosphorus.

Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being.

Affordable price

For us, an affordable price means offering organic salad mix that is accessible to everyone.

We select our producers based on our values to offer you only natural nuts and dried fruit with no added sugar (contains naturally occurring sugars). What’s more, by choosing larger pack sizes of organic salad mix, you too are helping to reduce plastic use, as larger packs require less packaging per kilogramme of product than smaller ones. 

Storage

You can store our organic salad mix in a cool, dry place, away from heat and moisture. Here are 4 useful tips:

• The best way to store the organic salad mix is in a refrigerated environment. Nuturally organic salad mix can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment as increased temperatures could encourage decay.
• The ideal container for the storage of organic salad mix is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.