Nutritional Benefits for your Feathered Companion:
TRITICALE – Triticale is a hybrid grain of wheat and rye. The average protein content of wheat is about 12%, rye’s is lower, about 7%; triticale runs about 15-17%. Triticale contains a healthy balance of amino acids and twice as much lysine as wheat.
CAYENNE PEPPER – Cayenne is native to tropical where many of our feathered friends hail from. Cayenne is known for its blood cleansing properties, fending off disease and to also equalize blood circulation. Don’t worry, Cayenne wont “burn” birds the same way it does we us. Cayenne strengthens the heart action but at the same time it does not increase blood pressure. It is known to have antibacterial properties and to prevent heart attacks and stroke.
QUINOA – Quinoa is jam-packed with lysine and healthy amounts of the other amino acids that make a protein complete. Additionally, quinoa is a super food full of phosphorus, calcium, iron, vitamin E, and assorted B vitamins.
BASIL – Basil contains very high levels of vitamin K, which is fat-soluble and essential for coagulating the blood. This herb also provides good levels of vitamins, A, B6 and C, iron, calcium, manganese, tryptophan, magnesium, potassium and fiber.
Cajun Bean Bird Food Ingredients:
Organic couscous, organic rolled triticale, non-GMO red beans, non-GMO black beans, organic hulled millet, organic rolled kamut, organic quinoa, non-GMO dried celery, non-GMO dried bell peppers, basil leaves, organic cayenne pepper, ground paprika, ground cumin.
Bird Food Cooking Directions (2-3 min):
Microwave: Place 1 cup (235ml) of Cajun Bean Feast on the Fly in a large microwaveable bowl. Add 1-1/4 cups (295ml) of water. Microwave on high for 2-3 minutes, just until water begins to boil. Attend microwave during cooking to prevent boiling over. Remove from microwave, cover tightly, and let cool before serving.
Stovetop: Add 1 cup (235ml) Cajun Bean Feast on the Fly to 1-1/4 cups (295ml) boiling water in a medium-sized pot. Stir just until the product is moistened. Remove from heat, cover tightly, and let cool before serving. Note: As altitude increases and atmospheric pressure decreases, the boiling point of water decreases. To compensate for the lower boiling point of water, the cooking time must be increased.
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