Repashy Super Green (3 oz JAR)

Repashy Super Green for Obligate Algae Eating Herbiverous Freshwater Fish and Invertebrates. Contains no animal products.

INGREDIENTS: Chlorella Algae, Spirulina Algae, Pea Protein Isolate, Germinated Brown Rice Protein Concentrate, Alfalfa Leaf Powder, Stabalized Rice Bran, Dandilion Powder, Dried Brewers Yeast, Flax Seed Meal, Schizochytrium Algae, Chondrus Algae, Konjac, Carob Bean Gum, Ascophyllum Algae, Potassium Citrate, Calcium Propionate, Dicalcium Phosphate, Taurine, Phaffia rhodozyma yeast, Paprika Extract, Calendula Flower Powder, Marigold Flower Extract, Rose Hips Powder, Turmeric Root Powder, Malic Acid, Sodium Chloride, Canthaxanthin, Potassium Sorbate, Magnesium Gluconate, Lecithin, Rosemary Extract and Mixed Tocopherols (as preservatives), Vitamins (Vitamin A Supplement, Vitamin D Supplement, Choline Chloride, Ascorbic Acid, Vitamin E Supplement, Niacin, Beta Carotene, Pantothenic Acid, Riboflavin, Pyridoxine Hydrochloride, Thiamine Mononitrate, Menadione Sodium Bisulfite Complex, Folic Acid, Biotin, Vitamin B-12 Supplement).

Guaranteed Analysis: Crude Protein min. 35%, Crude Fat min. 6%, Crude Fiber max. 8%, Moisture max. 8%, Ash max. 9%, Calcium min. 1.5%, Phosphorus min. 0.75%. 

DIRECTIONS: To prepare one cup of product, add ¼ cup of powder into ¾ cup of water and stir until blended. Microwave until it starts to boil (typically 2-3 minutes), remove and stir. Alternatively, bring water to a boil on stove or in microwave, remove from heat,  and stir in powder. Immediately pour into a storage container, mold, or onto desired surface and let sit at room temp until firm. The finished gel can be cut into cubes, shredded, or used as a whole slab. Whatever is not used immediately should be treated as fresh food. It can be stored sealed in refrigerator for up to two weeks, and in freezer for up to six months. To adjust firmness of gel, use more or less water as desired. 

Finished gel can last for 24 hours or longer, promoting natural grazing and reducing water pollution.