REEF VEGGIE FX

Features

This highly refined formula is enriched with freeze-dried copepods (planktonic crustaceans with high levels of carotenoids and fatty acids), Antarctic krill and two types of spirulina algae, making it an ideal choice as a well balanced and varied diet for all cichlid types. In all, REEF VEGGIE FX contains six separate applications of color-enhancing ingredients to promote a spectacular level of color and luster in your cichlids.

Ingredients

Kelp, Antarctic krill meal, wheat flour, white fish meal, spirulina algae, pea protein, wheat germ, brewer’s yeast, copepod meal, astaxanthin, montmorillonite clay, gum acacia, garlic, calcium carbonate, protease, beta glucan, Vitamin A Acetate, D-Activated Animal-Sterol (D3), DL Alphatocopherol (E), L-ascorbyl-2-polyphosphate (C), B12 Supplement, Choline Chloride, Niacin, Calcium Pantothenate, Riboflavin Supplement, Pyridoxine Hydrochloride (B6), Thiamine Mononitrate, Inositol, Folic Acid, Menadione Sodium Bisulfite Complex (K), Biotin.

Guaranteed Analysis

Crude Protein   Min.39%
Crude Fat         Min.  5%
Crude Fiber      Max. 4%
Moisture           Max. 9%
 Ash                 Max. 10%

Usage

Feed your fish only as much as they will eat (immediately) in a few minutes, 2 to 3 times daily. Smaller, more frequent feeding are preferred over a single large one. Do not pre-soak the food prior use! Pre-soaking washes out vitamins, color enhancers, other nutrients, and lowers the performance of the food. All Dainichi foods have a low inclusion of starches to prevent excessive swelling in the digestive tract. Pre-soaking of Dainichi cichlid food is absolutely not required nor beneficial!


The unique properties of Dainichi's encapsulation process enables us to apply the spirulina and the vitamins (especially vitamin C), in their raw, uncooked state which produces exceptionally deep reds (hi) and bright whites. A higher proportion of vegetable proteins ensures a fast rate of digestion. This is an important feature during cold weather where a cold spell can drop the water temperature to a level where the metabolic rete of the fish drops to a virtual stand-still.