Frequently asked questions

AVOCADOS contain an amazing array of phytonutrients. Included are phytosterols (especially beta-sitosterol, stigmasterol, and campesterol); carotenoids (beta-carotene, alpha-carotene, lutein, neochrome, neoxanthin, chrysanthemaxanthin, beta-cryptoxanthin, zeaxanthin, and violaxanthin); flavonoids (epicatechin and epigallocatechin 3-0-gallate); and polyhydroxylated fatty alcohols. Alpha-linolenic acid (an omega-3 fatty acid) and oleic acid are key fats provided by the avocado. Avocados are a good source of dietary fiber, the B-complex group of vitamins, such as pantothenic acid (B-5), pyridoxine (B-6) and folate (B-9), vitamins E, C & K, potassium and copper.

Although they are fruits, avocados have a high fat content of between 71 to 88% of their total calories—about 20 times the average for other fruits—but they are health-promoting monounsaturated fats, especially oleic acid.

DATES are rich in natural fiber and several vitamins and minerals. They contain oil, calcium, sulphur, iron, potassium, phosphorous, manganese, copper and magnesium which are advantageous for health. It is said that consumption of one date daily is necessary for a balanced and healthy diet. Dates help in fighting constipation, intestinal disorders, weight gain, heart problems, sexual weakness, diarrhea and abdominal cancer.
 
Dates are an excellent source of antioxidants, primarily carotenoids. Carotenoids are pigment compounds that help produce vitamin A in the body, build the immune system, and protect the cells from damage.

LEMONS are a good source of dietary fibre, the B-complex group of vitamins, such as  thiamine (B-1), riboflavin (B-2), pantothenic acid (B-5) and pyridoxine (B-6) and the minerals iron, magnesium, calcium, potassium and copper.

Lemons and limes contain unique flavonoid compounds that have antioxidant and anti-cancer properties. Of special interest, limes have flavonoids called flavonol glycosides. While these flavonoids have been shown to stop cell division in many cancer cell lines, they are perhaps most interesting for their antibiotic effects.

In addition to their unique phytonutrient properties, lemons and limes are an excellent source of vitamin C, one of the most important antioxidants in nature. 

RAISINS provide relief from constipation, acidosis, anemia, fever, and sexual dysfunction. Raisins have also been known to help in attempts to gain weight in a healthy way, as well as have a positive impact on eye health, dental care, and bone quality.

As in grapes, raisins contain the phytochemical compound resveratrol. Resveratrol, a polyphenol antioxidant, has anti-inflammatory, anti-cancer and blood cholesterol lowering activities. Studies suggest that resveratrol has been found to have protective action against cancers such as melanoma, colon and prostate, and diseases such as coronary heart disease (CHD), degenerative nerve disease, Alzheimer's disease and viral/ fungal infections. In addition, resveratrol reduces stroke risk by altering the cell at the molecular level inside the blood vessels.

Raisins (especially from red/purple grapes) are very high in anthocyanins, another class of polyphenolic antioxidants. Anthocyanins have been found to have anti-allergic, anti-inflammatory, anti-microbial and anti-cancer activities. They are also abundant in flavonoid compounds such as tartaric acid, tannins and catechins. Together with inulin and fiber, these compounds aid in smooth bowel movements through their laxative function.

Raisins are dense sources of minerals such as calcium, iron, manganese, magnesium copper, potassium, and zinc. Furthermore, they are a good source of the B-complex group of vitamins, such as  thiamine (B-1), riboflavin (B-2), pantothenic acid (B-5) and pyridoxine (B-6).

BROWN RICE is an excellent source of the trace mineral manganese, and a good source of selenium, phosphorus, copper, magnesium, and niacin (B-3). It is rich in naturally-occurring oils which are beneficial for the body, and help normalize cholesterol levels.

The fiber content of brown rice keeps bowel function at it’s peak since it makes digestion that much easier. Brown rice is the perfect addition to the daily diet for those seeking bowel regularity. In addition, brown rice also makes the tummy feel full which translates to smaller meal portions and ultimately weight loss.

One of the best kept secrets regarding brown rice is that it is rich in antioxidants. We usually associate antioxidant rich foods with blueberries, strawberries and other fruits and vegetables. The antioxidant capacity of brown rice is right up there with these super stars.

Brown rice is high in fiber and on top of the list for foods that can help prevent colon cancer. This can be attributed to the high levels of fiber naturally contained in brown rice. These fibers attach to substances that cause cancer as well as to toxins in the body, thus eliminating them and keeping them from attaching to the colon wall.

BUCKWHEAT is a very good source of manganese and a good source of copper, magnesium, ,dietary fiber, and phosphorus. Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.  And unlike most other grains, buckwheat is alkaline!

MILLET is highly alkaline and digests easily. It is a smart carb with lots of fiber and low simple sugars. Because of this, it has a relatively low glycemic index and has been shown to produce lower blood sugar levels than wheat or rice. It is high in antioxidants and protein, making it a substantial addition to any diet.

The serotonin in millet calms moods and the magnesium can help reduce the effects of migraines and heart attacks. It has been found that millet consumption decreases cardiovascular disease, constipation and lowers cholesterol. It is a good source of the minerals copper, phosphorus, manganese, and magnesium. 

QUINOA contains almost twice as much fiber as most other grains. It is one of the most protein-rich foods we can eat, which makes it a great cholesterol-free and low-fat source of protein for vegetarians and vegans. It is a complete protein containing all nine essential amino acids. Lysine is a basic amino acid that is a constituent of most proteins essential for tissue growth and repair.

Quinoa contains iron which helps keep our red blood cells healthy and is the basis of hemoglobin formation. It is rich in the vitamin riboflavin (B2) and the mineral magnesium.  It also contains high amounts of manganese which helps to relax blood vessels, alleviate migraines, improve energy metabolism within brain and muscle cells and helps create proper energy production in cells.

BASIL leaves contain many health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have anti-inflammatory, anti-anxiety, and antibacterial properties. The basil herb contains exceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zeaxanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

Vitamin K in basil is essential for many coagulant factors in the blood and plays a vital role in the bone strengthening function by helping the mineralization process in the bones. It also contains a good amount of minerals like potassium, manganese, copper, iron, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure.

CILANTRO has been found to remove heavy metals like mercury, aluminum, and lead from the body. Cilantro has been specifically used to remove heavy metals that are in the brain and spinal cord.

Its leaves and seeds (called coriander) contain many essential volatile oils such as borneol, linalool, cineole, cymene, terpineol, dipentene, phellandrene, pinene, and terpinolene.  The leaves and stem tips are also rich in numerous antioxidant polyphenolic flavonoids such as quercetin, kaempferol, rhamnetin, and epigenin.

The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of the cell and body fluids that help regulate heart rate and blood pressure. Iron is essential for red blood cell production. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

It is also rich in many vital vitamins essential for optimum health, including the B-complex group of vitamins, such as riboflavin (B-2), niacin (B-3) and folate (B-9), vitamin A, beta-carotene, and vitamin C. Cilantro is one of the richest herbal sources for vitamin K, which has a potential role in bone mass building through promotion of osteotrophic activity in the bones.

It also has an established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in their brain.

DILL is a plant-based source of calcium. Consuming healthy amounts of calcium is one of the best ways to strengthen bones and prevent bone loss. Osteoporosis has been linked with lower amounts of calcium consumption, so eating dill on a regular basis can be beneficial.

Dill leaves (sprigs) and seeds carry many essential volatile oils such as d-carvone, dillapiol, DHC, eugenol, limonene, terpinene and myristicin. Dill weed contains numerous plant-derived chemical compounds that are known to have antioxidant, disease preventing, and health promoting properties.

It is also rich in many vital vitamins, including the B-complex group of vitamins, such as riboflavin (B-2), niacin (B-3) and folate (B-9), vitamin A, beta-carotene and vitamin C that are essential for optimum metabolism inside the human body. Dill weed is a good source of minerals such as zinc, copper, potassium, calcium, manganese, iron, and magnesium. 

PARSLEY is high in vitamin A, beta-carotene, vitamin C, and vitamin K which help maintain bone health. Parsley helps support a healthy immune system and is rich with antioxidants that search out and eradicate free radicals in the body, that cause oxidative stress in cells. Parsley contains health benefiting essential volatile oils that include myristicin, limonene, eugenol, and alpha-thujene.

Traditionally, parsley has been used for congestion and inflammation of the kidneys and bladder, gravel, stones, and urine retention. The root and leaves are excellent for the liver and spleen. Parsley root and seeds also contain ingredients that help produce a pain-relieving benefit to relax stiff joints.

Just like cilantro, parsley also protects against the accumulation of heavy metals in the bloodstream and organs. Heavy metals have been linked to cancer, heart disease, emotional instability, cognitive decline, kidney and lung disease, and degenerative bone conditions.

ALMONDS are one of the most nutritious of all nuts. They are low in saturated fat and high in protein, calcium and vitamin E. One ounce of sprouted almonds contains 12 percent of your daily allowance of protein and contains absolutely no cholesterol. They also contain 35 percent of your daily allowance of vitamin E, that valuable antioxidant with so many cancer-fighting qualities. And you’ll be happy to know that most of the fat in sprouted almonds is monounsaturated, also known as the “good” fat.

They also contain minerals like magnesium, phosphorus zinc, calcium, folic acid, and fiber. It has been found that when almonds have been sprouted, they lose 30% of their total fat content, making them extra light and healthy.  (To sprout almonds, cover with pure water overnight and drain in the morning. Store in the refrigerator in water until used, or dehydrate to remove the water, then store in the freezer.)

CASHEWS are high in protein and great for anytime you need a quick boost of natural energy.  Raw cashews are naturally high in beautifying oleic acid. They are abundant sources of essential minerals, especially manganese, potassium, copper, iron, magnesium, zinc, and selenium. A handful of cashews a day, would provide enough of these minerals and may help prevent deficiency diseases. 

Cashews are also a good source of the B-complex group of vitamins, such as  thiamine (B-1), riboflavin (B-2), pantothenic acid (B-5) and pyridoxine (B-6). 

Further, they also hold a small amount of zeaxanthin, an important pigment flavonoid antioxidant, which selectively absorbs into the retinal macula lutea in the eyes. It is thought to provide antioxidant and protective UV ray filtering functions and helps prevent age-related macular degeneration in the elderly.

PINE NUTS  contain alpha-linolenic acid, or ALA, a type of omega-3 fatty acid; oleic acid or omega-9 fatty acid; and pinolenic acid, which may help protect against cardiovascular problems. 

Pine nuts are rich in vitamin E and B-complex vitamins. The B-complex vitamins help maintain healthy skin, good vision and a properly functioning metabolism and nervous system. 

They are a good source of manganese and copper which promote good bone health, as well as potassium, calcium, iron, magnesium, zinc and selenium. Pine nuts also contain beta-carotene and lutein-zeaxanthin which maintain the health of the eye.

WALNUTS are a rich source of energy and contain health-benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. They are rich in monounsaturated fatty acids and are an excellent source of the all-important omega-3 essential fatty acids. 

Additionally, they are a rich source of many phyto-chemical substances that may contribute to their overall antioxidant activity, including melatonin, ellagic acid, vitamin E, carotenoids, and polyphenolic compounds. These compounds are known to have potential health effects against cancer, aging, inflammation, and neurological diseases.  Eating as few as six to seven walnuts a day could help scavenge almost all of the disease-causing free radicals from the human body.

Further, they are an excellent source of vitamin E, especially rich in gamma-tocopherol (a powerful lipid soluble antioxidant), required for maintaining the integrity of the cell membrane of mucus membranes and skin, by protecting it from harmful oxygen-free radicals. They are also packed with several important B-complex vitamins such as thiamine (B-1), riboflavin (B-2), niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6), and folate (B-9). They are also a very rich source of minerals such as manganese, copper, potassium, calcium, iron, magnesium, zinc, and selenium. 

CHIA SEEDS compose almost all the essential nutrients such as protein, omega-3 fatty acids, antioxidants, dietary fiber, vitamins and minerals essential for optimum growth, in good proportions. Just a few tablespoons of chia seeds a day, provide enough recommended levels of phenolic antioxidants, minerals, vitamins and protein.

An important omega-3 fatty acid in chia is alpha-linoleic acid (ALA). Studies found that ALA and other omega-3 fatty acids by virtue of their anti-inflammatory actions help lessen the risk of blood pressure, coronary artery disease, strokes and breast, colon, and prostate cancers. Unlike flax seeds, chia seeds do not need to be ground to release their fatty-acid benefits.

Chia seeds compose several health benefiting antioxidants, for example: ferulic acid, caffeic acid and quercetin. The seeds are an excellent source of the B-complex group of vitamins, such as thiamine (B-1), riboflavin (B-2), niacin (B-3) and folate (B-9). 

The seeds are good sources of many essential minerals. Calcium, phosporous, iron, manganese, and magnesium are particularly concentrated in chia. Many of these minerals have a vital role in bone mineralization, red blood cell production, enzyme synthesis, as well as regulation of cardiac and skeletal muscle activities.

FLAX SEEDS are rich in monounsaturated fatty acids like oleic acid. It is also one of the top plant sources of omega-3 essential fatty acids such as linoleic acid, alpha-linolenic acid (ALA) and arachidonic acids. Regular intake of small portions of flax seeds in the diet, helps to lower total cholesterol levels in the blood, as well as lower LDL (bad cholesterol) and increase HDL (good cholesterol). 

The seeds contain lignans, a class of phytoestrogens considered to have antioxidant and cancer preventing properties. Flax seeds are an excellent source of vitamin E, especially rich in gamma-tocopherol, required for maintaining the integrity of cell membrane of mucusa and skin by protecting it from harmful oxygen-free radicals.

The seeds are packed with many of the important B-complex group of vitamins such as thiamine (B-1), riboflavin (B-2), niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6) and folate (B-9). Furthermore, flax seeds are a rich source of minerals such as manganese, potassium, calcium, iron, magnesium, zinc and selenium.

PUMPKIN SEEDS  are are the most alkaline-forming seed.  They carry good-quality protein and are an excellent source of the amino acids tryptophan and glutamate. 

Pumpkin seeds are a very good source of the antioxidant vitamin E, which is a powerful lipid soluble antioxidant. It prevents tissue cells from the free radical mediated oxidant injury. Thus, it helps maintain the integrity of mucusa and skin by protecting them from harmful oxygen-free radicals.

Pumpkin seeds are also an excellent source of the B-complex group of vitamins such as thiamine (B-1), riboflavin (B-2), niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6) and folate (B-9). They are also a good source of vitamin K and contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol. 

Furthermore, pumpkin seeds contain good amounts of essential minerals such as copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Just as in pine nuts, pumpkin seeds are very rich in manganese. They are also high in zinc, making them a natural protector against osteoporosis.

SUNFLOWER SEEDS  are an incredible source of health-benefiting nutrients, minerals, antioxidants and vitamins. The seeds are especially rich in the polyunsaturated fatty acid, linoleic acid. They are also good in the monounsaturated oleic acid that helps lower LDL (bad cholesterol) and increases HDL (good-cholesterol) in the blood.

Like in other nuts, they too are a very good source of proteins loaded with fine quality amino acids such as tryptophan that are essential for growth, especially in children. In addition, sunflower seeds contain health-benefiting polyphenol compounds such as chlorogenic acid, quinic acid, and caffeic acids. These compounds are natural antioxidants, which help remove harmful oxidant molecules from the body. Further, chlorogenic acid helps reduce blood sugar levels by limiting glycogen breakdown in the liver.

The seeds are indeed a very rich source of vitamin E and one of the finest sources of the B-complex group of vitamins such as thiamine (B-1), riboflavin (B-2), niacin (B-3), pantothenic acid (B-5) and pyridoxine (B-6). Sunflower seeds are an incredible source of folate (B-9), which is essential for DNA synthesis. 

The seeds are incredibly rich sources of many essential minerals. Calcium, iron, manganese, zinc, magnesium, selenium, and copper are especially concentrated in sunflower seeds. Many of these minerals play a vital role in bone mineralization, red blood cell production, enzyme secretion, hormone production, as well as in the regulation of cardiac and skeletal muscle activities. Just a handful of sunflower seeds a day provides much of the recommended level of phenolic antioxidants, minerals, vitamins, and protein.

CAYENNE is a powerful anti-inflammatory and well known for its detoxifying properties, as well as its ability to stimulate circulation, neutralize acidity and cure nausea.  It has also been found to fight obesity. Athough inherently hot and intolerable, even in small amounts, cayennes are one of the health-boosting spices packed with minerals, vitamins and certain phytonutrients. 

Cayenne contains the alkaloid compound, capsaicin which gives them the strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has antibacterial, anti-carcinogenic, analgesic and anti-diabetic properties. When used judiciously, it is found to reduce triglycerides and LDL cholesterol levels in obese individuals.

Cayenne chili peppers are perhaps the richest source of vitamin A among spices. This prized spice is also home for antioxidant flavonoids such as carotenes, lutein, zeaxanthin and cryptoxanthin. Together, these antioxidants help to protect the body from the injurious effects of free radicals generated during stress, and disease conditions.

The spice contains very high levels of essential minerals. Even if consumed regularly in small quantities, it would provide sufficient levels of iron, copper, zinc, potassium, manganese, magnesium and selenium. Cayenne peppers are also a good source of the B-complex group of vitamins, such as thiamine (B-1), riboflavin (B-2), niacin (B-3) and pyridoxine (B-6).

CINNAMON  has active principles known to have antioxidant, anti-diabetic, antiseptic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing) and anti-flatulent properties. Cinnamon has the highest antioxidant strength of all the food sources in nature, many hundred times more than in chokeberry, apples, etc.

The spice contains health-benefiting essential oils such as eugenol, a phenylpropanoids class of chemical compound that gives it a pleasant, sweet aromatic fragrance. Eugenol has got local anesthetic and antiseptic properties, thus it is employed in dental and gum treatment procedures. Cinnamaldehyde in cinnamon-sticks has been found to have an anti-coagulent function (prevents blood-clotting), which prevents platelet clogging inside the blood vessels and thereby helps prevent stroke, peripheral arterial and coronary artery diseases.

The active principles in this spice increase the motility of the intestinal tract and help digestion by increasing gastro-intestinal enzyme secretions. This spicy stick is an excellent source of minerals like potassium, calcium, manganese, iron, zinc, and magnesium. It also contains very good amounts of vitamin A and the B-complex group of vitamins, such as niacin (B-3), pantothenic acid (B-5) and pyridoxine (B-6). Further, it is also a very good source of the flavonoid phenolic antioxidants, such as carotenes, zeaxanthin, lutein and cryptoxanthin.

GARLIC is a natural antibiotic and has been used throughout the years to treat wounded soldiers and keep them in good health. Four large raw cloves of garlic a day is more powerful than the anitbiotic drug tetracycline, but does not harm the good bacteria in the body.

Strong flavored, garlic cloves contain many noteworthy phytonutrients, minerals, vitamins, and antioxidants that have proven health benefits. Its bulbs contain organic thio-sulfinite compounds such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. Upon disruption of the bulb (crushing, cutting, etc.), these compounds convert into allicin through enzymatic reaction. Laboratory studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductase enzyme within the liver cells.

Allicin decreases blood vessel stiffness through facilitation of nitric oxide (NO) release. Nitric oxide relaxes blood vessels and thereby, bring a reduction in the total blood pressure. Further, it blocks platelet clot formation and has fibrinolytic action inside the blood vessels. This function of allicin helps decrease the overall risk from coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke. Research studies also suggest that consumption of garlic is associated with a possible decrease in the incidence of stomach cancer. Allicin and other essential volatile compounds are also found to have antibacterial, anti-viral, and anti-fungal activities.

Garlic is an excellent source of minerals and vitamins that are essential for optimum health. The bulbs are one of the richest sources of potassium, iron, calcium, magnesium, manganese, zinc, and selenium. It also contains many flavonoid antioxidants like beta-carotene, zeaxanthin, and vitamins such as vitamin C. 

GINGER is well known as a remedy for nausea induced by motion sickness or pregnancy and is used for wind, colic, irritable bowel, loss of appetite, chills, cold, flu, poor circulation, menstrual cramps, dyspepsia (bloating, heartburn, flatulence), indigestion and gastrointestinal problems such as gas and stomach cramps. Studies have shown that it may help relieve migraine headaches.  It has been used since ancient times for its anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties.

It contains health benefiting essential oils such as gingerol, zingerone, shogaol, farnesene, and small amounts of beta-phelladrene, cineol, and citral. Gingerols help improve intestinal motility and have anti-inflammatory, analgesic (painkiller), nerve-soothing, anti-pyretic, as well as antibacterial properties. Studies suggest that zingerone, a chemical compound which gives the pungent character to the ginger root, is effective against E.coli induced diarrhea, especially in children.

It composes many essential nutrients and vitamins as the B-complex group of vitamins, such as pantothenic acid (B-5) and pyridoxine (B-6), that are required for optimum health. Furthermore, it also holds good amounts of minerals such as potassium, manganese, copper, and magnesium. 

BUTTERNUT SQUASH  delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and pyridoxine (B-6), essential for the proper functioning of both the nervous and immune systems.

The folate (B-9) content, adds yet another boost to its heart-healthy reputation and helps guard against brain and spinal-cord-related birth defects such as spina bifida. It is also high in carotenoids, which have been shown to protect against heart disease.

It also boasts very high levels of beta-carotene (which your body automatically converts to vitamin A), identified as a deterrent against breast cancer and age-related macular degeneration, as well as a supporter of healthy lung development in fetuses and newborns.

CARROTS are a vitamin-rich root vegetable high in vitamins A, C, K, fiber and potassium. One medium carrot contains 204 percent of your daily recommended value of vitamin A.  This vitamin is produced by your body from the nutritional compound beta-carotene. This vitamin, also known as retinol, is responsible for maintaining the health of your eyes. Vitamin A helps your eyes retain their ability to adjust to changes in light and maintains the necessary moisture and mucus levels of your eyes.

The vitamin K found in carrots maintains your blood’s ability to clot. It also contributes to bone strength and kidney health. One medium carrot contains 8 mcg of vitamin K as well as 6 percent of your daily value of vitamin C, which is associated with a healthy immune system and strong teeth and gums. Vitamin C can also help your body absorb iron and can help combat free radicals.

If you are hoping to raise your potassium intake, consider eating more carrots. One carrot contains 400 mg of potassium, which is the third-most-abundant mineral in your body. It may help reduce your risk of stroke, high blood pressure and anxiety. It helps to control your metabolism and improves the health of your muscles, heart and nervous system. Potassium also regulates electrolyte absorption and is necessary for proper hydration.

According to Dr. Norman Walker, the founder of juicing, one pint of carrot juice daily has more constructive body value than twenty-five pounds of calcium tablets.

KALE is one of the healthiest vegetables on the planet. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.

Kale, like other members of the Brassica family, contains health-promoting phytochemicals, sulforaphane and indole-3-carbinol to protect against prostate and colon cancers. Di-indolyl-methane (DIM), a metabolite of indole-3-carbinol is an effective immune modulator, antibacterial and anti-viral agent through its action of potentiating "Interferon-Gamma" receptors. Borecole is a very rich source of beta-carotene, lutein and zeaxanthin. These flavonoids have strong antioxidant and anti-cancer activities. Beta-carotene is converted to vitamin A in the body.

Zeaxanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes, where it is thought to provide antioxidant and protective light-filtering functions. Thus, it helps prevent retinal detachment and offers protection against "age-related macular degeneration disease" (ARMD) in the elderly. It is very rich in vitamin A–100 grams of fresh leaves provide 333% of the recommended dietary allowance (RDA). Vitamin A is required for maintaining healthy mucusa and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers.

It is one of the excellent vegetable sources for vitamin-K–100 grams provide about 587% of the recommended daily intake. Vitamin K has a potential role in bone health through promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin K levels in the diet help limit neuronal damage in the brain; thus, has an established role in the treatment of patients suffering from Alzheimer's disease.

100 grams of the fresh leaves contain 200% of the daily recommended levels of vitamin C. This leafy vegetable is notably good in many of the B-complex groups of vitamins such as thiamine (B-1), niacin (B-3), pantothenic acid (B-5), and pyridoxine (B-6),  essential for substrate metabolism in the body. It is also a rich source of minerals such as copper, calcium, sodium, potassium, iron, manganese, and phosphorus. Nutrients in kale offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.

RED PEPPER is an excellent source of beta-carotene. Some beta-carotene is converted by the body to vitamin A, while the rest serves double-duty as a potent antioxidant to protect cells from damage. The green pepper is an unripe red pepper and therefore not as good a choice as the red pepper.

The red pepper has an impressive list of plant nutrients found to have disease-preventing and health-promoting properties.  It has small levels of the health-benefiting alkaloid compound capsaicin. Early laboratory studies on experimental mammals suggest that capsaicin has antibacterial, anti-carcinogenic, analgesic and anti-diabetic properties. When used judiciously, it has been found to reduce triglycerides and LDL cholesterol levels in obese individuals.

Vitamin C  is especially concentrated in red peppers at the highest levels. Inside the human body, it is required for collagen synthesis. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. It also contains antioxidant flavonoids such as carotenes, lutein, zeaxanthin, and cryptoxanthin. Together, these antioxidant substances in sweet peppers help to protect the body from the injurious effects of free radicals generated during stress and disease conditions.

Bell pepper has adequate levels of the essential minerals iron, copper, zinc, potassium, manganese, magnesium, and selenium. Further, they are also good in the B-complex group of vitamins such thiamine (B-1), riboflavin (B-2), niacin (B-3) and pyridoxine (B-6). These vitamins are essential in the sense that the body needs to replenish them from external sources.