Cabbage - Red, Fresh

Cabbage - Red, Fresh, 975 Gram

$5.33 avg/ea$0.55/100g

Description

No.1 Grade. BC. Known to Increase Insulin Production and Lower Blood Sugar Levels, as it Contains the Red Pigment called Betalains.
Product Number: 4554

Often bought with

Thai Kitchen - Green Curry PasteThai Kitchen - Green Curry Paste, 112 Gram$3.50was $5.69
Zucchini - Squash, FreshZucchini - Squash, Fresh, 400 Gram$2.19 avg/ea
Green Onions - (Scallions) Bunch, FreshGreen Onions - (Scallions) Bunch, Fresh, 1 Each$1.98
Bob's Red Mill - Nutritional Yeast - Large FlakeBob's Red Mill - Nutritional Yeast - Large Flake, 142 Gram$11.29
Hot Peppers - Jalapeno GreenHot Peppers - Jalapeno Green, 25 Gram$0.44 avg/ea
Bok Choy - Fresh,Bok Choy - Fresh,, 1400 Gram$12.28 avg/ea
San-J - Tamari Soy SauceSan-J - Tamari Soy Sauce, 296 Millilitre$5.99was $6.69
Thai Kitchen - Red Curry PasteThai Kitchen - Red Curry Paste, 112 Gram$3.50was $5.69

Description

No.1 Grade. BC. Known to Increase Insulin Production and Lower Blood Sugar Levels, as it Contains the Red Pigment called Betalains.
Product Number: 4554

Often bought with

Thai Kitchen - Green Curry PasteThai Kitchen - Green Curry Paste, 112 Gram$3.50was $5.69
Zucchini - Squash, FreshZucchini - Squash, Fresh, 400 Gram$2.19 avg/ea
Green Onions - (Scallions) Bunch, FreshGreen Onions - (Scallions) Bunch, Fresh, 1 Each$1.98
Bob's Red Mill - Nutritional Yeast - Large FlakeBob's Red Mill - Nutritional Yeast - Large Flake, 142 Gram$11.29
Hot Peppers - Jalapeno GreenHot Peppers - Jalapeno Green, 25 Gram$0.44 avg/ea
Bok Choy - Fresh,Bok Choy - Fresh,, 1400 Gram$12.28 avg/ea
San-J - Tamari Soy SauceSan-J - Tamari Soy Sauce, 296 Millilitre$5.99was $6.69
Thai Kitchen - Red Curry PasteThai Kitchen - Red Curry Paste, 112 Gram$3.50was $5.69

Disclaimer

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.

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