Nordic Immunity Supplements

Organic Psyllium Powder 150 g

Psyllium powder supplement

Organic Psyllium Powder 150 g

Organic Psyllium Powder 150 g by Foodin is a versatile, high-fibre powder made from the husks of psyllium seeds. It absorbs liquid effectively, making it especially useful in gluten-free baking to improve dough structure, binding and handling.

This unflavoured, organic psyllium powder is an easy way to add fibre to your daily diet. Use it in gluten-free bread, buns, pancakes and other baked goods, or blend it into smoothies for extra texture and fibre.

Why choose Foodin Psyllium Powder?

Natural fibre for baking and everyday use

Psyllium powder is made from the husks of psyllium seeds and is valued for its ability to absorb liquid and form a gel-like consistency. In gluten-free baking, this can help dough hold together better and make it easier to handle.

Foodin’s organic psyllium powder is also an easy way to increase dietary fibre intake. Foodin is a Finnish family-owned organic food company founded in 2013, focused on responsibly sourced, natural ingredients and better everyday food choices.

How to use

For an initial serving, mix approximately 1 teaspoon of psyllium powder into water, a smoothie or another drink. You can gradually increase the amount as needed.

Drink at least one glass of water with each serving. For baking, add psyllium powder to gluten-free bread, buns, pancakes or other recipes according to your recipe.

Take psyllium powder 30–60 minutes before or after meal replacements, food supplements or medicines.

Ingredients

Organic psyllium powder (psyllium seed husks).

Nutritional information

Per 100 g:

Nutrient Per 100 g
Energy 758 kJ / 189 kcal
Fat 0.6 g
of which saturates 0.1 g
Carbohydrate 0.1 g
of which sugars 0 g
Fibre 89 g
Protein 1.5 g
Salt 0.1 g

Allergy advice

Packed in a facility that handles nuts (cashews, Brazil nuts, pecans, macadamia nuts, hazelnuts and walnuts), almonds, sesame seeds, milk protein and gluten-free oats.

Product details

Pack Size

150 g.

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