DNA Veggies contains concentrated extracts from plants, vegetables and fruits. All ingredients are non-GMO, organically grown, and extracted in such a way that the integrity of the plant is preserved. The formula covers a wide range of vitamin needs essential for good health and immunity.
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Ingredients and Benefits:
A combination of 13 vegetable extracts formulated to provide the essential vitamins your body needs to function and maintain good immunity. The extracts have been made using the latest techniques, ensuring optimal benefits from each ingredient and providing 350mg serving of fresh vegetables per dose.
Vitamin A from Carrots are well-known for their high content of beta-carotene. They are also a source of dietary fibre, vitamin C, vitamin K and potassium, and contain other important nutrients like thiamine, niacin, folate, vitamin B6 and manganese.
Vitamin C from Amla. Amla is highly nutritious and contains one of the most concentrated forms of vitamin C found in the plant kingdom. It also has high levels of iron, chromium, zinc and copper, and is high in dietary fibre and low in fat.
Vitamin D from Shiitake Mushrooms (Grown wild. Exposed to UV light. Dried with gills up). The ingredient we use is made from handpicked real mushrooms exposed to UV light, which greatly increases vitamin D levels and is better than D2 extracted from yeast. In addition, Shiitake mushrooms have three compounds that help lower cholesterol: Eritadenine. This compound inhibits an enzyme involved in producing cholesterol. Sterols. These molecules help block cholesterol absorption in your gut. Beta glucans. This type of fibre can lower cholesterol.
Vitamin E from Spirulina. Spirulina contains over 60% complete protein, is a very good source of nucleic acids, lipids, and essential fatty acids such as gamma linolenic acid. It also contains complex carbohydrates like polysaccharides. It is rich in beneficial plant compounds like phycocyanin, chlorophyll and carotenoids (alpha, beta and gamma carotene, and xanthophylls like zeaxanthin). A rich source of iron and magnesium, spirulina is also a good source of zinc, manganese, calcium, potassium, phosphorous and choline, as well as vitamins E and K, B complex vitamins, and is one of the few plant sources of vitamin B12.
Vitamin K1 from Kale. One of the most nutrient-dense foods available, Kale is an excellent source of vitamins C and K, potassium, iron, copper, and manganese. It is a good source of vitamin E, several B vitamins, calcium, magnesium, phosphorus, amino acids and dietary fibre, and also contains some alpha-linolenic acid (ALA), an omega-3 essential fatty acid. Kale is also a very good source of numerous plant compounds like chlorophyll, the carotenoids lutein and zeaxanthin, flavonoids like kaempferol and quercetin.
Vitamin K2 from Nattokinase. Nattokinase is a unique food and is well known to be the absolute richest food source of Vitamin K2. Natto contains far more Vitamin K2 than any other food ever tested. It is also the only significant plant-based, vegan food source of Vitamin K2 available.
Vitamin B1 (Thiamine) from Peas. These nutritious legumes contain a wide variety of phytochemicals such as flavanols (catechin and epicatechin), phenolic acids (caffeic, ferulic and ellagic acids fight free radicals while also boosting the effectiveness of other antioxidants, such as vitamins A, C, and E.), carotenoids (alpha- and beta-carotene, lutein and zeaxanthin), saponins, coumetarol and β-sitosterol. Green peas are a good source of starch, soluble and insoluble fibre, and high-quality protein. They are also a very good source of vitamin C, as well as containing calcium, iron, copper, zinc, phosphorous, magnesium, potassium, manganese, vitamin K, and B-complex vitamins such as folate, pantothenic acid, niacin, thiamine and pyridoxine.
Vitamin B2 (Riboflavin) and Vitamin B3 (Niacin) from Spinach. Spinach is a very good source of carotenoids (beta-carotene, lutein and zeaxanthin), flavonoids (kaempferol and quercetin) and dietary nitrates, as well as a good source of dietary fibre, especially insoluble fibre, and protein. It also contains good amounts of iron, calcium, magnesium, phosphorus, potassium, copper and manganese, and vitamins C, E, K, B6, thiamine, riboflavin, and folate.
Vitamin B3 is essential for energy production. It also helps in the conversion of fats, proteins, and carbohydrates for energy. Niacin is also needed for the synthesis of starch to be stored in the muscles and liver for later use as a secondary source of energy.
Vitamin B5 (Pantothenic Acid) from Avocado extract. It is also high in Vitamin K, Folate, Vitamin C, Potassium, Vitamin B6, Vitamin E and also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin). Avocados have lots of carotenoids and lutein, antioxidants that are both valuable for healthy eyes. It also contains zeaxanthin, alpha-carotene and beta-carotene, plus significant quantities of vitamin E.
Vitamin B6 – (Pyridoxine) from Broccoli. Very low in fat and high in soluble fibre, broccoli provides protein and is packed with phytochemicals that include glucobrassicin, the carotenoids lutein, zeaxanthin and beta-carotene, and the flavonoid kaempferol. Broccoli also contains glucoraphanin (the precursor to sulforaphane) and Indole-3-carbinol. It has a high level of folate and calcium, and is a good source of potassium, vitamin C and pyridoxine. Broccoli sprouts, closely resembling alfalfa sprouts, are reported to contain 10-100 times the amount of glucoraphanin than full-grown broccoli and also contain a rich supply of Vitamin K, but less beta-carotene and vitamin C than full-grown broccoli.
Vitamin B7 (Biotin) from pumpkin seed powder. These nutrient-dense seeds are an excellent source of magnesium, iron, potassium, phosphorus and copper, and a good source of calcium, selenium, zinc, vitamin K, riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), biotin (vitamin B7) and folate (vitamin B9). They contain antioxidant phytonutrients like phytosterols, squalene (a compound like beta-carotene), tocopherols (vitamin E) and carotenoids. Pumpkin seeds are a rich source of healthful fatty acids like linoleic acid and oleic acid, a good source of fibre, and a moderate source of protein.
Vitamin B9 from Beetroot is an excellent source of dietary nitrate which is transformed in the body to nitrite in the blood, then into the biological messenger molecule, nitric oxide. It is also a rich source of betacyanin’s; betalain pigments which give red beet root its reddish-purple colour. Beet root also contains smaller amounts of phenolic compounds such as flavonoids, phenolic acids and phenolic amides. It is also rich in carbohydrates, a good source of folate, manganese, potassium, magnesium, phosphorus, calcium, iron, sodium, copper, vitamin C, B-complex vitamins, amino acids and dietary fibres, both soluble and insoluble.
Vitamin B12 from Kale and Spinach. Vitamin B12 supports nerve functions, cardiovascular functions, blood cell formation, and sleep.
Dosage: 3 capsules per day.
This information is provided for educational purposes only. All medical conditions must be diagnosed and treated by a qualified health professional. No medical claims are made.
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