Chronic Inflammation

Produce

“Stir-Fry Blend” Vegetable

A stir-fry blend vegetable mix is typically a combination of cut vegetables such as broccoli, carrots, bell peppers, snap peas, and similar produce intended for quick cooking. Its nutrition varies by the exact mix, but it is generally a low-calorie, fiber-rich vegetable product.

Stir-fry vegetable blends commonly provide vitamin C, vitamin A, folate, potassium, and varying amounts of fiber and phytonutrients depending on the vegetables included.

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Produce

• 1 Cup Chopped Kale, Stems Removed

Kale is a dark leafy green vegetable in the brassica family with a sturdy texture and mildly bitter, earthy flavor. It is commonly eaten raw, sautéed, steamed, or added to soups and smoothies.

Kale is especially rich in vitamins K, A, and C, and also provides folate, calcium, potassium, manganese, and fiber.

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Fruits

• 1 Cup Frozen Raspberrie

Frozen raspberries are whole raspberries that have been preserved by freezing and retain most of the fruit’s fiber and micronutrients. They are tart, seed-bearing berries commonly used in smoothies, baking, and sauces.

Raspberries are especially rich in fiber, vitamin C, manganese, and polyphenol antioxidants such as anthocyanins and ellagic acid.

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Grains

• 1 Cup Frozen Riced Cauliflower

Frozen riced cauliflower is finely chopped cauliflower sold frozen as a low-starch vegetable alternative to rice or grains. It has a mild flavor and is commonly used in stir-fries, bowls, and side dishes.

Cauliflower provides vitamin C, vitamin K, folate, fiber, and small amounts of potassium and choline.

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Fruits

• 1 Cup Mixed Berries (Frozen Or Fresh)

Mixed berries are a blend of fruits such as strawberries, blueberries, raspberries, and blackberries, served fresh or frozen. They are widely used in breakfasts, snacks, smoothies, and desserts.

Mixed berries provide vitamin C, fiber, manganese, and polyphenol antioxidants such as anthocyanins.

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Produce

• 1 Cup Steamed Broccoli (Side)

Steamed broccoli is a cruciferous vegetable commonly served as a side dish. It is low in calories and provides fiber along with a range of vitamins, minerals, and protective plant compounds.

Broccoli is especially rich in vitamin C, vitamin K, folate, potassium, and fiber, and also provides carotenoids and glucosinolate compounds such as sulforaphane precursors.

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Produce

• 1 Tablespoon Chopped Parsley Or Lemon Zest For Garnish

Parsley and lemon zest are common garnishes that add fresh herbal or citrus flavor with minimal calories. Parsley is an herb, while lemon zest is the outer peel of the lemon rich in aromatic compounds.

Parsley provides vitamin K, vitamin C, and some folate, while lemon zest contributes vitamin C and citrus flavonoids.

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Seeds

• 1 Tbsp Chia Or Flax

Chia and flax are edible seeds commonly used in small amounts to add fiber, healthy fats, and texture to foods. Both are nutrient-dense and are especially known for their omega-3 fat content.

Chia and flax provide fiber, alpha-linolenic acid (ALA) omega-3 fatty acids, plant protein, and minerals such as magnesium, manganese, and phosphorus.

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Spices

• 1 Tsp Pumpkin Pie Spice

Pumpkin pie spice is a warm spice blend typically made from cinnamon, ginger, nutmeg, and allspice or cloves. It is used in sweet dishes and beverages and is commonly consumed in small amounts.

In small amounts, pumpkin pie spice provides trace amounts of manganese, iron, calcium, and antioxidant polyphenols from spices such as cinnamon and ginger.

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Spices

• 1 Tsp Turmeric + Pinch Of Black Pepper

A simple spice blend combining turmeric with a small amount of black pepper, commonly used to season foods. Black pepper provides piperine, which can increase the absorption of curcumin, turmeric’s main bioactive compound.

Turmeric provides curcuminoids and small amounts of manganese and iron, while black pepper contributes piperine and trace amounts of manganese and vitamin K.

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Fruits

• ½ Cup Chopped Strawberries (Fresh Or Frozen)

Strawberries are a sweet, red berry commonly eaten fresh or frozen. A 1/2-cup serving provides flavor, hydration, and beneficial plant compounds with relatively few calories.

Strawberries are especially rich in vitamin C and also provide fiber, manganese, folate, potassium, and polyphenol antioxidants such as anthocyanins.

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Produce

• ½ Cup Tomato Sauce (No Sugar Added)

No-sugar-added tomato sauce is a cooked tomato product commonly used in soups, pasta dishes, and sauces. It provides concentrated tomato flavor with no added sugars.

Tomato sauce provides lycopene, vitamin C, vitamin A, potassium, and small amounts of folate and fiber.

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Spices

• ½ Teaspoon Dried Oregano

Dried oregano is an aromatic culinary herb used in small amounts to flavor savory dishes. It provides concentrated plant compounds and small amounts of micronutrients, though a 1/2 teaspoon serving contributes modest calories and nutrients.

Dried oregano contains vitamin K and small amounts of manganese, iron, calcium, and fiber, along with polyphenol antioxidants such as rosmarinic acid and thymol-related compounds.

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Spices

• ½ Teaspoon Dried Thyme

Dried thyme is a pungent culinary herb used in small amounts to flavor savory dishes. It provides concentrated plant compounds and trace minerals but only modest calories or macronutrients at a 1/2 teaspoon serving.

Thyme provides small amounts of vitamin K, manganese, iron, and calcium along with aromatic polyphenols such as thymol and carvacrol.

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Spices

• ½ Tsp Cumin Or Smoked Paprika

Cumin and smoked paprika are dried ground spices used to add warm, earthy, and smoky flavor to savory dishes. Both contribute small amounts of antioxidants and trace minerals, though they are typically consumed in modest quantities.

These spices provide small amounts of iron, manganese, vitamin A precursors (especially paprika), and various polyphenol compounds.

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Fruits

• 1½ Cups Frozen Cherrie

Frozen cherries are sweet-tart stone fruit typically used in smoothies, desserts, and sauces. They retain most of the nutrients of fresh cherries when frozen soon after harvest.

Cherries provide vitamin C, fiber, potassium, and polyphenol antioxidants including anthocyanins.

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Proteins

• 2 Wild-Caught Halibut Fillets (5 Oz Each)

Wild-caught halibut is a lean white fish with a mild flavor and firm texture. It is commonly used as a high-protein seafood option in baked, grilled, or pan-seared dishes.

Halibut provides high-quality protein along with selenium, vitamin B12, niacin, phosphorus, magnesium, and some omega-3 fatty acids.

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Spices

• 3 Cups Chopped Kale (Massaged With 1 Tsp Olive Oil)

Kale is a leafy green vegetable; this entry appears to refer to chopped kale lightly massaged with a small amount of olive oil. It is commonly eaten raw in salads or cooked and is known for its high nutrient density.

Kale is especially rich in vitamins K, A, and C, and also provides folate, calcium, potassium, fiber, and carotenoid antioxidants such as lutein and zeaxanthin.

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Spices

+ ¼ Teaspoon Apple Pie Spice

Apple pie spice is a spice blend typically made from cinnamon with other warming spices such as nutmeg, allspice, ginger, and sometimes cardamom. It is used in small amounts to flavor baked goods, fruit dishes, and beverages.

In typical 1/4 teaspoon amounts, apple pie spice contributes very small amounts of manganese and trace antioxidants from spices such as cinnamon and nutmeg.

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Spices

1-2 Tsp Extra Virgin Olive Oil, For Drizzling

Extra virgin olive oil is a minimally processed oil pressed from olives, commonly used for drizzling, dressings, and low- to moderate-heat cooking. It is valued for its flavor and high content of heart-healthy monounsaturated fats and polyphenols.

Extra virgin olive oil is rich in monounsaturated oleic acid and contains vitamin E, vitamin K, and polyphenol antioxidants.

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Spices

1–2 Small Green Chili Peppers, Sliced

Small green chili peppers are immature hot peppers used to add pungent heat and fresh, sharp flavor to dishes. They are typically low in calories and used in small amounts as a spice ingredient.

Green chili peppers provide vitamin C, vitamin A precursors, small amounts of vitamin B6 and potassium, and capsaicinoids.

Produce

½ Cup Cabbage (Optional Garnish)

Cabbage is a cruciferous vegetable commonly eaten raw or cooked and often used as a garnish in salads, tacos, and slaws. It is low in calories and adds crunch, fiber, and mild peppery sweetness.

Cabbage provides vitamin C, vitamin K, folate, fiber, and small amounts of potassium and other phytonutrients such as glucosinolates.

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Produce

½ Cup Cherry Tomatoes, Halved

Cherry tomatoes are small, sweet tomatoes commonly eaten raw or lightly cooked. A 1/2-cup serving adds flavor, color, and moisture with very few calories.

Cherry tomatoes provide vitamin C, vitamin A carotenoids, lycopene, potassium, and small amounts of fiber and folate.

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Fruits

½ Cup Fresh Or Frozen Blueberrie

Blueberries are small sweet-tart berries commonly eaten fresh or frozen. They are widely recognized for their high antioxidant content and nutrient density.

Blueberries provide fiber, vitamin C, vitamin K, manganese, and anthocyanin polyphenols.

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Fruits

½ Cup Mixed Berrie

Mixed berries are a blend of small fruits such as strawberries, blueberries, raspberries, and blackberries. They are commonly eaten fresh or frozen and are valued for their fiber and antioxidant content.

Mixed berries provide vitamin C, fiber, manganese, and various polyphenols including anthocyanins.

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Nuts & Seeds

½ Cup Raw Walnut

Raw walnuts are edible tree nuts with a rich, slightly bitter flavor and a soft-crunchy texture. They are commonly eaten as a snack or added to cereals, salads, and baked goods.

Walnuts are rich in polyunsaturated fats, especially alpha-linolenic acid (ALA), and provide fiber, protein, copper, manganese, magnesium, and vitamin E.

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Seeds

½ Cup Toasted Pine Nut

Toasted pine nuts are the edible seeds of certain pine trees, with a rich, buttery flavor. They are energy-dense and commonly used in pesto, salads, grain dishes, and baked goods.

Pine nuts provide mostly monounsaturated and polyunsaturated fats, along with vitamin E, magnesium, manganese, copper, zinc, and some plant protein and fiber.

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Produce

½ Cups Of Broccoli Floret

Broccoli florets are the flowering heads of broccoli, a cruciferous vegetable commonly eaten raw or cooked. They are low in calories and provide fiber and a range of vitamins and phytonutrients.

Broccoli provides vitamin C, vitamin K, folate, potassium, fiber, and small amounts of carotenoids and glucosinolate compounds such as sulforaphane precursors.

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Spices

½ Inch Ginger, Thinly Sliced

Ginger is a pungent aromatic rhizome commonly used fresh or dried to flavor savory dishes, teas, and baked goods. Thinly sliced fresh ginger is typically used in small amounts as a spice or seasoning.

Ginger provides small amounts of gingerols and related polyphenols, along with modest amounts of potassium, magnesium, and vitamin B6.

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Spices

½ Roasted Red Peppers In A Jar

Jarred roasted red peppers are sweet red bell peppers that have been roasted and preserved, often in water, oil, vinegar, or brine. They are commonly used as a vegetable ingredient in salads, sandwiches, pasta dishes, and antipasto.

Roasted red peppers are especially high in vitamin C and also provide vitamin A carotenoids, vitamin B6, folate, and potassium.

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Spices

½ Tbsp Olive Oil, For Pan-Searing

Olive oil is a cooking oil pressed from olives and commonly used for sautéing, pan-searing, dressings, and finishing dishes. It is primarily a source of unsaturated fat.

Olive oil is rich in monounsaturated oleic acid and provides vitamin E and vitamin K, with small amounts of antioxidant polyphenols especially in extra-virgin varieties.

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Spices

½ Teaspoons Chili Powder

Chili powder is a spice blend typically made from ground dried chili peppers and sometimes cumin, garlic, oregano, and other seasonings. It is used in small amounts to add heat, color, and flavor to savory dishes.

Chili powder provides vitamin A carotenoids and smaller amounts of vitamin E, vitamin K, iron, and potassium, though serving sizes are usually very small.

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Spices

½ Tsp Pumpkin Spice

Pumpkin spice is a spice blend typically made from cinnamon, ginger, nutmeg, and cloves, used to flavor baked goods and beverages. In a 1/2 teaspoon serving, it contributes flavor and small amounts of phytonutrients but minimal calories.

It provides very small amounts of manganese and other trace minerals, along with polyphenols from spices such as cinnamon, ginger, cloves, and nutmeg.

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Spices

½ Tsp Turmeric (For Color)

Turmeric is a golden-yellow spice made from the dried rhizome of Curcuma longa, commonly used in small amounts for color and flavor. It contains curcuminoids, including curcumin, which have antioxidant and anti-inflammatory activity.

Turmeric provides small amounts of manganese, iron, potassium, and fiber, along with curcuminoids such as curcumin.

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Other

⅓ Cup Dark Chocolate Chips Or Cacao Nib

Dark chocolate chips or cacao nibs are concentrated cocoa products with a rich, bitter to semi-sweet flavor. They provide cocoa solids, some fiber, and minerals, though chocolate chips may also contain added sugar depending on the product.

They are notable for magnesium, iron, copper, manganese, fiber, and cocoa flavanols; sweetened chocolate chips may also contribute significant added sugar.

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Other

¼ C Unsweetened Cocoa Powder

Unsweetened cocoa powder is the dry, concentrated powder made from cacao solids after most of the cocoa butter is removed. It has an intense chocolate flavor and is commonly used in baking, beverages, and desserts.

Cocoa powder provides fiber and notable amounts of iron, magnesium, copper, manganese, and flavanol antioxidants, with very little sugar when unsweetened.

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Seeds

¼ Cup Flaxseed Meal Or 2.5 Tablespoons Whole Flaxseed

Flaxseed meal is ground flaxseed, a nutrient-dense seed ingredient commonly added to cereals, yogurt, smoothies, and baked goods. It is especially valued for its fiber, alpha-linolenic acid (ALA) omega-3 fats, and lignans.

Flaxseed meal provides fiber, plant omega-3 fatty acids (ALA), lignans, protein, magnesium, manganese, and thiamin.

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Spices

¼ Cup Fresh Herbs (Basil, Parsley, Or Dill)

A small serving of fresh basil, parsley, or dill provides aromatic flavor along with modest amounts of vitamins, minerals, and plant antioxidants. These fresh herbs are commonly used as garnishes or seasoning ingredients.

Fresh basil, parsley, and dill can provide vitamin K, vitamin C, vitamin A, folate, and small amounts of potassium and calcium, with parsley typically being the most nutrient-dense of the three.

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Spices

¼ Cup Olive Oil, For Chimichurri

Olive oil is a plant oil pressed from olives and commonly used in dressings, marinades, and cooking. In chimichurri, it acts as the primary fat and flavor carrier.

Olive oil is primarily a source of monounsaturated fat, especially oleic acid, and also provides vitamin E and vitamin K with small amounts of antioxidant polyphenols.

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Herbs

¼ Tsp Dried Rosemary

Dried rosemary is an aromatic culinary herb used to season savory dishes. In small amounts such as 1/4 teaspoon, it contributes flavor with minimal calories.

Rosemary contains small amounts of manganese, iron, calcium, and vitamin A–related carotenoids, along with polyphenolic compounds such as rosmarinic acid.

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Produce

1½- To 2-Inch Diameter Fresh Mushroom

Fresh mushrooms are edible fungi commonly used as a vegetable in cooking, with a mild savory flavor and tender texture. They are low in calories and provide a range of vitamins, minerals, and antioxidant compounds.

Mushrooms provide B vitamins such as riboflavin and niacin, along with selenium, copper, potassium, and small amounts of fiber.

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Other

6-Inch Very Thin Asparagus Spears

Thin asparagus spears are tender young shoots with a mild, grassy flavor. They are a low-calorie vegetable commonly eaten steamed, roasted, sautéed, or raw.

Asparagus provides folate, vitamin K, vitamin C, fiber, and small amounts of potassium and vitamin A.

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Herbs

A Few Fresh Sage Leave

Fresh sage leaves are an aromatic culinary herb used in small amounts to add earthy, savory flavor to dishes. They provide phytochemicals and small amounts of vitamins and minerals.

Sage contains vitamin K and provides smaller amounts of vitamin A, manganese, iron, and polyphenol antioxidants.

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Produce

Acai

Acai is a dark purple berry from the acai palm, commonly sold frozen, dried, or as puree. It is known for its high antioxidant content and is typically used in smoothies, bowls, and beverages.

Acai provides anthocyanin polyphenols, fiber, small amounts of healthy fats, and trace minerals such as manganese and copper.

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Produce

Acorn Squash Unpeeled

Acorn squash is a winter squash with mildly sweet orange flesh and an edible rind when cooked. It is commonly roasted or baked and fits within the produce category.

Acorn squash provides fiber, vitamin A precursors (beta-carotene), vitamin C, potassium, magnesium, and small amounts of B vitamins.

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Vegetables

Acorn Squashes, Washed

Acorn squash is a winter squash with mildly sweet, orange-yellow flesh that is typically roasted, baked, or steamed. Washed acorn squash is a starchy vegetable commonly used as a side dish or in soups and stuffed preparations.

Acorn squash provides fiber, vitamin A precursors (beta-carotene), vitamin C, potassium, magnesium, and small amounts of B vitamins.

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Spices

Allspice

Allspice is a dried berry from the Pimenta dioica tree with a warm flavor reminiscent of clove, cinnamon, and nutmeg. It is commonly used as a culinary spice in savory dishes, baked goods, and spice blends.

Allspice provides small amounts of manganese, iron, calcium, potassium, and antioxidant plant compounds such as eugenol and other polyphenols.

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Superfoods

Aloe Vera Leaf

Aloe Vera Leaf is a miraculous healing food that is one of the oldest healing remedies and natural antibiotics in the world.

Rich in essential vitamins, minerals, and antioxidants

Vegetables

And Chili Peppers Contain Capsaicin

Chili peppers are spicy fruits commonly used as vegetables in cooking and are notable for capsaicin, the compound responsible for their heat. They are used fresh, dried, or powdered in many cuisines.

Chili peppers provide vitamin C, vitamin A carotenoids, vitamin B6, potassium, and capsaicinoids.

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Produce

Arugula

Fresh arugula is a leafy green vegetable with a peppery, slightly bitter flavor commonly used in salads, sandwiches, and cooked dishes.

Arugula provides vitamin K, vitamin A, folate, vitamin C, and small amounts of calcium and potassium.

Other

Arugula Salad

Arugula salad is a leafy green salad made primarily from arugula, a peppery cruciferous vegetable. It is typically low in calories and adds vitamins, minerals, and phytonutrients to meals.

Arugula provides vitamin K, vitamin A, folate, vitamin C, nitrates, and small amounts of calcium and potassium.

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Vegetables

Asparagus

Asparagus is a fantastic healing vegetable that is high in essential minerals such as selenium, zinc, and manganese which are vital for a strong and healthy immune system.

Vitamin A, Vitamin K, B-complex vitamins, Selenium, Zinc, Manganese, Folate, Amino acids, Fiber, Protein

Protein

Assemble Place Grilled Salmon On Top Of Salad And Drizzle With Dressing.

Grilled salmon served over salad with dressing is a mixed dish centered on salmon as the primary protein. Salmon is a nutrient-dense fish commonly valued for its omega-3 fats and high-quality protein.

Salmon provides high-quality protein, omega-3 fatty acids EPA and DHA, vitamin D, vitamin B12, selenium, and potassium.

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Produce

Assorted Cauliflower Eggplant And Zucchini

A mixed non-starchy vegetable blend of cauliflower, eggplant, and zucchini, commonly used roasted, sautéed, or in mixed dishes. It is generally low in calories and provides fiber along with a range of vitamins, minerals, and phytonutrients.

This vegetable mix provides fiber, vitamin C, vitamin K, folate, potassium, and antioxidant compounds such as anthocyanins and carotenoids.

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Produce

Assorted Green Beans Carrots And Bell Peppers

A mixed vegetable blend of green beans, carrots, and bell peppers commonly used as a side dish or in stir-fries. It is a low-calorie produce mix that provides fiber, vitamins, and antioxidants.

This vegetable mix provides vitamin A, vitamin C, vitamin K, folate, potassium, and fiber, with carotenoids from carrots and bell peppers.

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Produce

Assorted Mushroom

Assorted mushrooms are a mix of edible fungi commonly used as vegetables in cooking, with varieties such as cremini, shiitake, oyster, and button offering different textures and flavors. They are low in calories and provide micronutrients and bioactive compounds.

Mushrooms provide B vitamins such as riboflavin, niacin, and pantothenic acid, along with selenium, copper, potassium, and small amounts of fiber; some varieties also provide vitamin D when UV-exposed.

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Adaptogens

Astragalus

Astragalus is an essential herb for cold and flu season and is well known to help fight viral and bacterial infections, inflammation, and even cancer.

Rich in essential vitamins, minerals, and antioxidants

Produce

Avocado Oil Cooking Spray

Avocado oil cooking spray is a spray form of refined or expeller-pressed avocado oil used for greasing pans and high-heat cooking. It is an oil product, not produce, so the import category appears incorrect.

Avocado oil is primarily composed of monounsaturated fat, especially oleic acid, and provides vitamin E in small amounts.

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Condiments

Avocado Oil Spray

Avocado oil spray is a cooking oil made from avocado oil and packaged for aerosol or pump application. It is used to lightly coat pans or foods and is nutritionally similar to avocado oil, though some sprays may include propellants or anti-stick additives.

Avocado oil is primarily composed of monounsaturated fat, especially oleic acid, and provides vitamin E with small amounts of other fat-soluble compounds.

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Spices

Avocado Oil, Divided, For Frying

Avocado oil is an edible oil pressed from the flesh of avocados and commonly used for high-heat cooking such as frying. It is mild in flavor and composed mostly of unsaturated fats.

Avocado oil is rich in monounsaturated oleic acid and provides vitamin E along with small amounts of other fat-soluble antioxidant compounds.

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Spices

Avocado Oil, For Pan

Avocado oil is a cooking oil pressed from the flesh of avocados and is commonly used for sautéing, roasting, and pan cooking because of its high heat tolerance. It has a mild flavor and is composed mostly of monounsaturated fat.

Avocado oil is rich in oleic acid and provides vitamin E along with small amounts of other fat-soluble antioxidant compounds.

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Produce

Baby Kale

Baby kale is a young, tender form of kale with a milder flavor and softer texture than mature leaves. It is commonly eaten raw in salads or lightly cooked as a leafy green vegetable.

Baby kale provides vitamins K, A, and C, along with folate, calcium, potassium, fiber, and carotenoid antioxidants such as lutein and zeaxanthin.

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Herbs

Basil

Basil is an herbal antibiotic, antiseptic, carminative, and appetizer that has an special affinity for the stomach.

Magnesium

Produce

Basil And/Or Italian Parsley

Basil and Italian parsley are aromatic culinary herbs commonly used fresh or dried to add flavor to savory dishes. They are low-calorie produce items that provide small amounts of vitamins, minerals, and plant antioxidants.

They provide vitamin K and also contribute vitamin A, vitamin C, folate, and small amounts of minerals such as iron and potassium.

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Spices

Basil And/Or Oregano

Basil and oregano are aromatic culinary herbs commonly used fresh or dried to flavor savory dishes. They are typically used in small amounts but provide concentrated plant compounds and some micronutrients.

Basil and oregano provide vitamin K and smaller amounts of vitamin A, manganese, calcium, and antioxidant polyphenols, especially in dried form.

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Produce

Basil Or 1 Teaspoon Dried Basil

Basil is a culinary herb from the mint family used fresh or dried to add a sweet, aromatic flavor to savory dishes. One teaspoon of dried basil provides flavor and small amounts of micronutrients but is typically consumed in modest quantities.

Basil provides vitamin K and smaller amounts of vitamin A, manganese, calcium, and antioxidant polyphenols such as eugenol.

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Produce

Bell Pepper Any Color

Bell peppers are sweet, crisp fruits commonly used as vegetables in meals, with green, red, yellow, and orange varieties differing slightly in flavor and nutrient levels. They are low in calories and widely used raw or cooked.

Bell peppers are especially high in vitamin C and also provide vitamin A carotenoids (especially red peppers), vitamin B6, folate, potassium, and fiber.

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Vegetables

Bell Peppers

Bell Peppers contain an impressive amount of vitamin C with up to as much as six times as oranges.

Vitamin C, Vitamin A, Potassium, Beta-carotene, Fiber, Folate, Lycopene, Antioxidants

Produce

Bell Peppers From The Jar

Bell peppers from the jar are preserved sweet peppers, typically packed in water, vinegar, oil, or brine. They retain some of the nutrients of fresh peppers but are often higher in sodium depending on the packing liquid.

Jarred bell peppers provide vitamin C and smaller amounts of vitamin A, vitamin B6, and antioxidant carotenoids, though levels can vary with processing.

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Produce

Berries And/Or Sliced Banana

A mixed fruit item that typically includes berries and/or sliced banana. It provides naturally occurring carbohydrates, fiber, and a range of vitamins and antioxidant compounds.

Berries are notable for vitamin C, manganese, fiber, and polyphenol antioxidants, while bananas provide potassium, vitamin B6, vitamin C, and carbohydrates.

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Produce

Bias-Sliced Scallions

Bias-sliced scallions are cut green onions, a mild allium vegetable used raw or cooked for flavor, texture, and garnish. They are considered produce, and the categorization as Vegetables is appropriate.

Scallions provide vitamin K, vitamin C, folate, and small amounts of fiber and antioxidant sulfur-containing compounds.

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Produce

Bite-Size Strips Red Bell Pepper

Red bell pepper strips are sliced pieces of sweet red bell pepper, a non-starchy vegetable commonly eaten raw or cooked. They have a crisp texture and are especially rich in vitamin C.

Red bell peppers are especially high in vitamin C and also provide vitamin A (as carotenoids), vitamin B6, folate, potassium, and small amounts of fiber.

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Seeds

Black Mustard Seed

Black mustard seed is the small, pungent seed of Brassica nigra, commonly used whole or ground as a spice in many cuisines. It has a sharp, warming flavor that becomes more pronounced when crushed or cooked.

Black mustard seed provides selenium, manganese, magnesium, calcium, iron, fiber, and small amounts of omega-3 fatty acids.

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Produce

Black Pepper

Black pepper is a common culinary spice made from dried berries of the Piper nigrum plant. It is used in small amounts to add pungency and aroma to savory dishes.

Black pepper provides small amounts of manganese and vitamin K and contains the bioactive compound piperine, though typical serving sizes contribute minimal nutrients.

Fruits

Blackberries

Blackberries are nutritionally packed with vitamins C, E, A, and K, minerals magnesium, potassium, manganese, copper, and antioxidants such as ellagic acid.

Vitamin C, Vitamin E, Vitamin A, Vitamin K, Magnesium, Potassium, Manganese, Copper, Antioxidants, Ellagic acid

Fruit

Blood Orange

Blood orange is a citrus fruit variety with deep red to crimson flesh and a sweet-tart flavor. It is commonly eaten fresh or used in juices, salads, and desserts.

Blood orange provides vitamin C, fiber, folate, potassium, and antioxidant compounds including anthocyanins and other flavonoids.

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Fruit

Blood Orange Juice

Blood orange juice is the juice extracted from blood oranges, a citrus fruit with a sweet-tart flavor and red to deep orange pigmentation from anthocyanin antioxidants. It is commonly consumed as a beverage and as a source of vitamin C.

Blood orange juice is especially rich in vitamin C and also provides folate, potassium, citrus flavonoids, and anthocyanin pigments.

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Produce

Blueberrie

Blueberries are small sweet-tart berries commonly eaten fresh or frozen. They are rich in polyphenol antioxidants and fit well into many balanced eating patterns.

Blueberries provide vitamin C, vitamin K, manganese, fiber, and anthocyanin polyphenols.

Fruits

Blueberries

Blueberries are small sweet-tart berries known for their deep blue-purple color and high antioxidant content. They are commonly eaten fresh or frozen and used in breakfasts, snacks, and desserts.

Blueberries provide vitamin C, vitamin K, manganese, fiber, and polyphenol antioxidants including anthocyanins.

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Produce

Broccoli Slaw Mix

Broccoli slaw mix is a prepared vegetable blend typically made from shredded broccoli stems, carrots, and sometimes red cabbage. It is a crunchy, low-calorie produce item commonly used in salads, slaws, and stir-fries.

It typically provides fiber, vitamin C, vitamin K, folate, potassium, and carotenoid antioxidants, with broccoli contributing glucosinolate compounds.

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Other

Brush Halibut With Dijon Mustard And Press Into Pistachio Mixture.

A prepared halibut dish coated with Dijon mustard and a pistachio mixture. It provides lean fish protein along with healthy fats and nutrients from pistachios.

This dish can provide high-quality protein, selenium, vitamin B12, niacin, phosphorus, and potassium, with additional vitamin E, magnesium, and copper from pistachios.

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Produce

Brussels Sprout

Brussel Sprouts are an incredibly nutritious vegetable that are rich in antioxidants, phytonutrients, vitamins C, A, and E, and alkalizing minerals such as calcium, copper, iron, and manganese.

Vitamin C, Vitamin A, Vitamin E, Vitamin K, Calcium, Copper, Iron, Manganese, Antioxidants, Phytonutrients

Herbs

Bunches Of Cilantro Leave

Cilantro leaves are the fresh leafy parts of the coriander plant, commonly used as an herb to add a bright, citrusy flavor to foods. The imported category is clearly wrong; cilantro belongs in Herbs.

Cilantro provides vitamin K along with smaller amounts of vitamin A, vitamin C, folate, and potassium.

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Produce

Butternut Squash

Butternut squash is a winter squash with sweet, orange flesh and a smooth texture when cooked. Peeled butternut squash is commonly roasted, steamed, pureed, or added to soups and stews.

Butternut squash is especially rich in beta-carotene (vitamin A precursor) and also provides vitamin C, potassium, magnesium, and dietary fiber.

Produce

Button Mushroom

Button mushroom is the common edible mushroom harvested at an immature stage, with a mild flavor and firm texture. It is widely used in cooked dishes and salads.

Button mushrooms provide B vitamins such as riboflavin, niacin, and pantothenic acid, along with selenium, copper, potassium, and small amounts of fiber.

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Produce

Cabbage

Shredded cabbage is a pre-cut form of cabbage, a cruciferous vegetable commonly used in slaws, salads, and stir-fries. It is low in calories and provides fiber and several vitamins.

Cabbage provides vitamin C, vitamin K, folate, fiber, and small amounts of potassium and vitamin B6.

Vegetables

Cabbage, Finely Chopped

Finely chopped cabbage is a cruciferous vegetable with a mild, slightly peppery flavor that can be eaten raw or cooked. It is low in calories and commonly used in salads, slaws, stir-fries, and soups.

Cabbage provides vitamin C, vitamin K, folate, fiber, and small amounts of potassium and vitamin B6.

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Other

Cacao Nib

Cacao nibs are small pieces of crushed cacao beans with an intense chocolate flavor and little to no added sugar. They are minimally processed and provide fiber, minerals, and plant compounds.

Cacao nibs provide dietary fiber, magnesium, iron, copper, manganese, and flavanol polyphenols.

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Other

Cacao Nibs, For Topping

Cacao nibs are small pieces of crushed cacao beans with an intense chocolate flavor and crunchy texture, often used as a topping. They are minimally processed and naturally contain cocoa solids, cocoa butter, fiber, and bitter polyphenols.

Cacao nibs provide fiber, magnesium, iron, copper, manganese, and flavanol polyphenols, along with some healthy fats and a small amount of protein.

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Herbs

Calendula

Calendula is a medicinal flower that has several health benefits.

Carotenoids

Produce

Can Diced Tomatoes With Their Juice

Canned diced tomatoes with their juice are processed tomatoes preserved in liquid, commonly used in sauces, soups, and stews. They retain many of the nutrients and phytochemicals found in tomatoes, though sodium can vary widely if salt is added.

Tomatoes provide lycopene, vitamin C, potassium, folate, and small amounts of vitamin A and fiber.

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Produce

Canned Crushed Pineapple In Juice

Canned crushed pineapple in juice is pineapple that has been finely chopped and preserved in its own juice rather than syrup. It provides the sweet-tart flavor of pineapple with convenient storage, though some heat-sensitive nutrients may be lower than in fresh fruit.

Pineapple provides vitamin C and manganese, with smaller amounts of copper, vitamin B6, and potassium, plus naturally occurring sugars and some fiber.

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Produce

Canned Diced Tomatoe

Canned diced tomatoes are chopped tomatoes preserved in juice or puree, commonly used in soups, sauces, and stews. They provide many of the same nutrients as fresh tomatoes, though sodium can be high in salted varieties.

Canned diced tomatoes provide lycopene, vitamin C, potassium, folate, and small amounts of vitamin A and fiber.

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Produce

Canned Juice-Pack Pineapple

Canned juice-pack pineapple is pineapple preserved in its own juice rather than heavy syrup, retaining a sweet-tart flavor and soft texture. It is a fruit product that provides vitamin C and natural sugars, though some heat-sensitive nutrients may be reduced during canning.

It provides vitamin C, manganese, and small amounts of copper, B vitamins, and fiber, with natural carbohydrates from fruit sugars.

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Spices

Cardamom Or Paprika

Cardamom and paprika are both culinary spices used to add aroma, color, and flavor to foods. Cardamom is made from aromatic seed pods, while paprika is a ground pepper spice that ranges from sweet to mildly hot.

They provide small amounts of minerals and antioxidants; paprika is especially noted for carotenoids and vitamin A activity, while cardamom contributes trace manganese and other phytochemicals.

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Produce

Carrot

Shredded carrot is carrot that has been finely grated or cut into thin strips, commonly used raw in salads, slaws, and garnishes or cooked in savory and sweet dishes. It has a mildly sweet flavor and crisp texture.

Shredded carrot provides beta-carotene (vitamin A precursor), fiber, vitamin K1, potassium, and smaller amounts of vitamin C and B6.

Vegetables

Cauliflower

Cauliflower is a nutrient rich vegetable that is excellent for supporting a strong immune system and optimum health.

Vitamin C, Vitamin K, B-complex vitamins, Calcium, Molybdenum, Protein, Omega-3 fatty acids

Spices

Cayenne Pepper

Cayenne Pepper is a fantastic medicinal and therapeutic spice that can provide pain relief from ailments such as migraines, nausea, sore throats, sinus infections, heartburn, hemorrhoids, stomachaches, toothaches.

Vitamin C, Beta-carotene

Fruit

Cherry Or Grape Tomatoe

Cherry or grape tomatoes are small, sweet varieties of tomato commonly eaten raw or cooked. Botanically they are fruits, so keeping the import category as Fruit is reasonable.

Cherry and grape tomatoes provide vitamin C, vitamin A, vitamin K, potassium, folate, and carotenoid antioxidants including lycopene and beta-carotene.

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Produce

Cherry Tomatoe

Whole cherry tomatoes are small, sweet-tart tomatoes commonly eaten raw or cooked. They are a produce vegetable in culinary use, though botanically they are fruit.

Cherry tomatoes provide vitamin C, vitamin A carotenoids including lycopene, potassium, folate, and small amounts of fiber.

Seeds

Chia Seeds

Chia Seeds are an amazing superfood that contain numerous health and healing benefits.

Vitamin E, B-complex vitamins, Calcium, Magnesium, Zinc, Iron, Protein, Omega-3 fatty acids, Antioxidants, Fiber

Produce

Chinese Cabbage

Chinese cabbage is a mild, leafy cruciferous vegetable commonly used in stir-fries, soups, salads, and fermented dishes such as kimchi. It is low in calories and provides fiber along with several vitamins and minerals.

Chinese cabbage is notably rich in vitamin C and vitamin K, and also provides folate, vitamin A precursors, fiber, potassium, and small amounts of calcium.

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Produce

Chipotle Chile Powder Or Smoked Paprika

Chipotle chile powder and smoked paprika are ground dried peppers used as spices, valued for smoky flavor and mild to moderate heat depending on the product. They are typically used in small amounts rather than eaten as a primary vegetable.

They provide vitamin A carotenoids and smaller amounts of vitamin E, vitamin C, and minerals such as iron and potassium.

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Herbs

Chives, Finely Chopped

Chives are a mild, onion-like herb typically used fresh as a garnish or flavoring. Finely chopped chives add a subtle savory taste with very few calories.

Chives provide vitamin K, small amounts of vitamin A and vitamin C, folate, and antioxidant plant compounds such as flavonoids.

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Spices

Chopped Fresh Sage (Or 1 1/2 Tsp Dried Rubbed Sage)

Fresh or dried sage is a culinary herb with a strong, earthy flavor commonly used in savory dishes. It is typically consumed in small amounts as a seasoning rather than as a major food source.

Sage provides vitamin K and small amounts of vitamin A, manganese, iron, calcium, and antioxidant plant compounds such as rosmarinic acid.

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Vegetables

Chopped Green Peppers (Or Red, Yellow, Or Orange Peppers)

Chopped green, red, yellow, and orange peppers are crisp, sweet to mildly bitter vegetables from the bell pepper family, commonly eaten raw or cooked. They are low in calories and add color, flavor, and vitamin-rich bulk to meals.

Bell peppers are especially rich in vitamin C and also provide vitamin A carotenoids, vitamin B6, folate, potassium, and small amounts of fiber.

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Herbs

Cilantro

Cilantro is a phenomenal herb that is packed with vitamins A, K, and C, minerals such as iron, calcium, and magnesium, and has more antioxidants than most fruits or vegetables.

Vitamin A, Vitamin K, Vitamin C, Iron, Calcium, Magnesium, Antioxidants

Produce

Cilantro Leaves And Tender Stems

Cilantro leaves and tender stems are the fresh leafy parts of coriander, used as an herb to add a bright, citrusy flavor to savory dishes. They are low in calories and commonly eaten raw or added at the end of cooking.

Cilantro provides vitamin K and smaller amounts of vitamin A, vitamin C, folate, and potassium, along with antioxidant plant compounds.

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Herbs

Cilantro Leaves, Finely Chopped

Cilantro leaves are the fresh leafy parts of the coriander plant, commonly used as an herb for their bright, citrusy flavor. They are typically eaten raw or lightly added to dishes as a garnish or seasoning.

Cilantro provides vitamin K, small amounts of vitamin A and vitamin C, and modest amounts of potassium and antioxidant polyphenols.

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Produce

Cilantro Or Basil

Cilantro and basil are leafy culinary herbs commonly used fresh to add bright, aromatic flavor to dishes. They are low-calorie produce items that provide small amounts of vitamins, minerals, and protective plant compounds.

They provide vitamin K and smaller amounts of vitamin A, vitamin C, folate, and polyphenol antioxidants.

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Produce

Cilantro Or Basil Leave

Cilantro and basil are aromatic culinary herbs commonly used fresh to add flavor to savory dishes, sauces, and salads. Both are low-calorie ingredients that contribute small amounts of vitamins and protective plant compounds.

They provide vitamin K and smaller amounts of vitamin A, vitamin C, folate, and various polyphenols, with cilantro also contributing trace minerals such as potassium and manganese.

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Spices

Cinnamon

Cinnamon is a highly prized spice that has been used since ancient times for its medicinal and healing properties.

Vitamin A, B-complex vitamins, Chromium, Iron, Zinc, Calcium, Antioxidants

Fruit

Clementine

Clementine is a small, sweet citrus fruit that is easy to peel and typically eaten fresh. It is a type of mandarin orange and is valued for its vitamin C content and hydration.

Clementines provide vitamin C, fiber, folate, potassium, and small amounts of carotenoids such as beta-cryptoxanthin.

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Other

Cocoa

Cocoa is the dried and processed seed of the cacao tree, used to make cocoa powder and chocolate. Unsweetened cocoa is rich in polyphenols and has a strong, bitter flavor.

Unsweetened cocoa provides fiber, magnesium, iron, copper, manganese, and polyphenol compounds such as flavanols.

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Spices

Cold-Pressed Olive Oil

Cold-pressed olive oil is an oil extracted from olives without high heat, commonly used in dressings, cooking, and finishing dishes. It is a primary source of monounsaturated fat and contains naturally occurring antioxidant compounds.

It is high in monounsaturated fat, especially oleic acid, and provides vitamin E and vitamin K along with small amounts of antioxidant polyphenols.

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Seeds

Cold-Pressed Sesame Oil

Cold-pressed sesame oil is an edible oil extracted from sesame seeds with minimal heat, helping retain its characteristic flavor and naturally occurring compounds. It is used in cooking and dressings and is rich in unsaturated fats.

It provides mostly monounsaturated and polyunsaturated fats, along with vitamin E and small amounts of vitamin K, plus sesame lignans such as sesamin and sesamolin.

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Produce

Combination Of Chopped Red Peppers And Green Peppers

A mix of chopped red and green bell peppers, commonly used raw or cooked in salads, sautés, and mixed dishes. These sweet peppers are non-starchy vegetables with a crisp texture and mild flavor.

Red and green bell peppers provide vitamin C, vitamin A precursors such as beta-carotene, vitamin B6, folate, potassium, and small amounts of fiber.

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Produce

Cooked Beet

Cooked beet is the softened root of the beet plant, with a sweet, earthy flavor. It is commonly eaten roasted, boiled, or steamed as a vegetable side or salad ingredient.

Cooked beet provides folate, manganese, potassium, fiber, and betalain pigments, with modest amounts of vitamin C and iron.

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Protein

Cooked Salmon, Flaked

Cooked flaked salmon is a prepared fish ingredient made from salmon that has been cooked and broken into small pieces. It is a protein-rich seafood commonly used in salads, patties, bowls, and mixed dishes.

Salmon provides high-quality protein, omega-3 fatty acids EPA and DHA, vitamin D, vitamin B12, selenium, and niacin.

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Spices

Coriander

Ground coriander is the dried, ground seed of the coriander plant, commonly used as a warm, citrusy spice in savory and sweet dishes. It is valued primarily for flavor rather than as a major source of calories or macronutrients.

Ground coriander provides small amounts of fiber and trace minerals such as manganese, iron, and magnesium, along with various aromatic plant compounds.

Herbs

Coriander Leave

Coriander leaves, also known as cilantro, are the fresh leafy parts of the coriander plant used as a culinary herb. They have a bright, citrusy flavor and are commonly used fresh in many cuisines.

Coriander leaves provide vitamin K, vitamin A, small amounts of vitamin C, folate, and antioxidant plant compounds.

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Spices

Coriander Powder

Coriander powder is the ground seed of the coriander plant, commonly used as a warm, citrusy spice in savory dishes and spice blends. It contributes flavor in small amounts and contains plant compounds with antioxidant activity.

Coriander powder provides small amounts of dietary fiber, iron, manganese, magnesium, and phytonutrients such as linalool and other polyphenols.

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Produce

Cremini Mushroom

Cremini mushrooms are young brown mushrooms related to button and portobello mushrooms, with a firmer texture and deeper flavor than white mushrooms. They are commonly used as a cooked vegetable in savory dishes.

Cremini mushrooms provide B vitamins such as riboflavin, niacin, and pantothenic acid, along with selenium, copper, potassium, and small amounts of fiber.

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Mushrooms

Crimini Mushrooms (Baby Portobello Mushrooms)

Crimini Mushrooms, also known as baby portobello mushrooms, are a medicinal powerhouse and contain several unique health promoting compounds.

Vitamin E, Vitamin B12, Vitamin D, Zinc, Selenium, Iron, Calcium, Antioxidants

Spices

Cumin

Cumin is one of the best spices to therapeutically use for digestive disorders such as indigestion, dyspepsia, stomach cramps, gastritis, bloating, constipation, nausea, and flatulence.

Vitamin E, Vitamin A, B-complex vitamins, Zinc, Selenium, Iron, Copper, Calcium, Manganese

Spices

Cumin Seeds And Garlic Powder

A spice blend or combined seasoning made from cumin seeds and garlic powder, commonly used to add warm, savory flavor to foods. It provides concentrated flavor with small amounts of beneficial plant compounds.

Cumin seeds contribute iron, manganese, and small amounts of fiber, while garlic powder provides manganese, vitamin B6, and sulfur-containing compounds such as alliin derivatives.

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Spices

Cumin, 1 Tsp Chili Powder, ½ Tsp Smoked Paprika

A spice blend ingredient combination of cumin, chili powder, and smoked paprika used to add earthy, pungent, and smoky heat to savory dishes. It is recognized as a spice mixture rather than a single whole food.

This spice mixture provides small amounts of iron, manganese, vitamin A carotenoids, and various polyphenol compounds, though serving-size nutrient totals are modest.

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Fruits

Currants

Currants and their juice are highly nutritious and have been used medicinally and therapeutically for hundreds of years.

Vitamin C, Antioxidants, Phytonutrients, Anthocyanins

Spices

Curry Powder

Curry powder is a spice blend that commonly contains turmeric, coriander, cumin, ginger, fenugreek, and chili or black pepper. It is used in small amounts to add flavor, color, and aroma to savory dishes.

In small culinary amounts, curry powder provides trace amounts of manganese, iron, vitamin K, and diverse polyphenols from its blended spices.

Produce

Cut Leaf Kale

Cut leaf kale is a curly-leaf variety of kale, a dark leafy green vegetable in the brassica family. It is commonly eaten raw or cooked and is valued for its nutrient density.

Kale provides vitamins K, A, and C, along with folate, manganese, calcium, potassium, and beneficial carotenoid antioxidants such as lutein and zeaxanthin.

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Produce

Daikon Radishe

Daikon radish is a large, mild-flavored white root vegetable commonly eaten raw, pickled, or cooked in East Asian cuisines. It is low in calories and adds crisp texture and a slightly peppery taste to dishes.

Daikon radish provides vitamin C, folate, potassium, and small amounts of calcium, along with dietary fiber and water.

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Sweet

Dark Chocolate

Flavonoids in dark chocolate (70%+) reduce blood pressure and improve mood via serotonin pathways.

Flavonoids, iron, magnesium, theobromine

Condiments

Dark Cocoa Powder

Dark cocoa powder is the unsweetened powdered solids left after most cocoa butter is removed from cacao beans. It has a concentrated chocolate flavor and is rich in polyphenol compounds compared with many other cocoa products.

Dark cocoa powder provides fiber, iron, magnesium, copper, manganese, and potassium, along with naturally occurring flavanol antioxidants.

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Herbs

Dill

Dill is an ancient herb that contains medicinal compounds including flavoniods and monoterpenes.

Calcium, Magnesium, Iron, Antioxidants

Produce

Dill Or 1 Tablespoon Dried Dill

Dill is an aromatic herb used fresh or dried to flavor savory dishes, dressings, and pickled foods. One tablespoon of dried dill provides concentrated flavor with small amounts of vitamins, minerals, and plant antioxidants.

Dried dill contains vitamin K and smaller amounts of manganese, iron, calcium, and antioxidant plant compounds such as flavonoids.

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Produce

Dill Or ½ Cup Chopped Fresh Flat-Leaf Parsley

Fresh flat-leaf parsley is a leafy culinary herb commonly used as a garnish and flavoring. It has a bright, slightly peppery taste and is typically eaten raw or lightly cooked.

Parsley provides high amounts of vitamin K and also contains vitamin C, vitamin A, folate, and small amounts of iron and potassium.

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Spices

Dried Basil

Dried basil is the dehydrated leaf of the basil plant, used as a culinary seasoning with a sweet, slightly peppery aroma. It is commonly added to tomato dishes, soups, sauces, and spice blends.

Dried basil provides vitamin K, manganese, iron, calcium, and small amounts of vitamin A and magnesium.

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Fruits

Dried Cherrie

Dried cherries are dehydrated cherries with a sweet-tart flavor and concentrated natural sugars. They are commonly eaten as a snack or used in baking, cereals, and trail mixes.

Dried cherries provide carbohydrates, fiber, potassium, and small amounts of vitamin C, copper, and polyphenol antioxidants such as anthocyanins.

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Spices

Dried Italian Herb

Dried Italian herb is typically a seasoning blend of Mediterranean herbs such as oregano, basil, thyme, rosemary, and marjoram. It is used in small amounts to add flavor and aroma rather than as a major source of calories or nutrients.

Italian herb blends provide small amounts of vitamin K and trace minerals, along with polyphenols and essential oil compounds from the dried herbs.

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Produce

Dried Tart Cherries, Minced

Dried tart cherries are the dried fruit of sour cherry varieties, with a tangy-sweet flavor and concentrated nutrients due to water removal. Minced dried tart cherries are commonly used in baking, snacks, cereals, and savory dishes.

They provide carbohydrates, fiber, potassium, copper, and small amounts of vitamin A and vitamin C, along with anthocyanins and other polyphenols.

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Spices

Each Red, Yellow, And Orange Bell Pepper

Bell peppers are the sweet, non-pungent fruits of Capsicum annuum; red, yellow, and orange varieties are mature peppers with mild flavor and crisp texture. They are commonly eaten raw or cooked and are not considered a spice in typical food classification.

Bell peppers are especially rich in vitamin C and also provide vitamin A precursors such as beta-carotene and other carotenoids, plus vitamin B6, folate, potassium, and fiber.

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Produce

Egg Plant

Eggplant is a low-calorie nightshade vegetable commonly used in savory dishes and valued for its spongy texture and mild flavor. It is typically purple but also comes in other varieties and colors.

Eggplant provides fiber, manganese, folate, potassium, and antioxidant compounds such as nasunin and other polyphenols.

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Produce

Enoki Or Sliced Shiitake Mushroom

Enoki and shiitake are edible mushrooms commonly used in soups, stir-fries, and other savory dishes. They are low in calories and provide fiber, B vitamins, and antioxidant compounds.

These mushrooms provide dietary fiber, niacin, pantothenic acid, riboflavin, copper, selenium, and potassium.

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Produce

Escarole Or Endive

Escarole and endive are leafy greens in the chicory family with a mildly bitter flavor, commonly eaten raw in salads or cooked. They are low in calories and nutrient-dense vegetables.

They provide vitamin K, folate, vitamin A, vitamin C, and small amounts of potassium, along with fiber and antioxidant plant compounds.

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Fats

Extra Virgin Olive Oil

Extra virgin olive oil is a minimally processed oil pressed from olives, commonly used in dressings, cooking, and finishing dishes. It is rich in monounsaturated fats and naturally occurring polyphenols.

It provides mostly monounsaturated fat (especially oleic acid) along with vitamin E and small amounts of vitamin K and antioxidant polyphenols.

Condiments

Extra-Virgin Olive Oil Cooking Spray

Extra-virgin olive oil cooking spray is a spray form of extra-virgin olive oil used to lightly coat pans or foods for cooking. It provides the same core fat profile as olive oil, though some products may include propellants or additives.

It is primarily a source of monounsaturated fat, especially oleic acid, and small amounts of vitamin E and antioxidant polyphenols.

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Vegetables

Fennel

Fennel is considered both a vegetable and a herb due to its wide ranging nutritional and healing benefits.

Vitamin C, Magnesium, Cobalt, Iron, Folate, Phytonutrients

Produce

Fennel Bulb

Fennel bulb is a crisp, pale vegetable with a mild licorice-like flavor often eaten raw or cooked. It is commonly used in salads, roasts, soups, and Mediterranean-style dishes.

Fennel bulb provides fiber, vitamin C, potassium, folate, and small amounts of calcium and manganese.

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Produce

Fennel Frond

Fennel fronds are the feathery green leaves of the fennel plant, used as a fresh herb with a mild anise-like flavor. They are edible and commonly added to salads, seafood dishes, soups, and garnishes.

Fennel fronds provide small amounts of vitamin C, vitamin A, potassium, calcium, and antioxidant plant compounds.

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Teas

Fenugreek Tea

Fenugreek Tea is one of the oldest medicinal tonics and has been used for thousands of years to prevent fevers, soothe stomach disorders, and to treat diabetics.

Vitamin A, Vitamin C, Calcium, Copper, Iron, Magnesium, Selenium, Folate, Amino acids

Produce

Fire-Roasted Diced Tomatoe

Fire-roasted diced tomatoes are chopped tomatoes that have been charred or roasted to add a smoky flavor, then canned or packed for use in cooking. Despite the import label, this is more accurately categorized as a vegetable ingredient in culinary use.

Tomatoes provide lycopene, vitamin C, potassium, folate, and small amounts of vitamin A and fiber.

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Spices

Flat-Leaf Parsley Or Fresh Thyme Leave

Flat-leaf parsley and fresh thyme leaves are aromatic culinary herbs commonly used to add fresh, savory flavor to dishes. Although herbs are sometimes grouped with spices in imports, fresh leaves are generally classified as herbs.

They provide vitamin K, vitamin C, vitamin A precursors, and small amounts of folate, iron, and potassium, with thyme also contributing notable aromatic phytochemicals such as thymol.

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Produce

Flatleaf Parsley

Flat-leaf parsley is a leafy green herb commonly used fresh to add a bright, slightly peppery flavor to savory dishes. Although often used as a garnish, it also contributes meaningful vitamins and plant compounds.

Flat-leaf parsley is especially high in vitamin K and also provides vitamin C, vitamin A precursors, folate, and small amounts of iron and potassium.

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Seed

Flaxseed

Lignans and omega-3s in flaxseed balance hormones, reduce inflammation, and aid digestion.

ALA omega-3, lignans, fiber, magnesium

Seeds

Flaxseed Powder

Flaxseed powder is ground flaxseed, a seed product commonly added to cereals, smoothies, and baked foods. It is valued for its fiber, alpha-linolenic acid (ALA) omega-3 fats, and lignans.

Flaxseed powder provides dietary fiber, ALA omega-3 fatty acids, lignans, protein, magnesium, manganese, and thiamin.

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Other

Fold In Chopped Strawberries.

Chopped strawberries are pieces of fresh strawberry fruit commonly folded into foods such as yogurt, batter, or desserts for sweetness, moisture, and texture. They are a recognizable fruit ingredient.

Strawberries provide vitamin C, manganese, folate, fiber, and polyphenol antioxidants such as anthocyanins.

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Other

Freeze-Dried Strawberries, Roughly Chopped, Optional

Freeze-dried strawberries are strawberries with most of their water removed, creating a light, shelf-stable fruit ingredient with concentrated flavor. They retain much of the fruit’s fiber, vitamin C, and polyphenol content, though amounts vary by processing and added ingredients.

Freeze-dried strawberries provide vitamin C, fiber, manganese, and polyphenol antioxidants such as anthocyanins and ellagic acid.

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Herbs

Fresh Basil Leave

Fresh basil leaves are aromatic green herb leaves commonly used to flavor savory dishes, salads, sauces, and soups. The import category is clearly wrong; basil belongs in Herbs.

Fresh basil provides vitamin K, vitamin A precursors, small amounts of vitamin C, manganese, and antioxidant polyphenols.

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Spices

Fresh Basil Or Parsley, Chopped

Fresh basil or parsley are aromatic culinary herbs commonly used chopped to add bright, fresh flavor to savory dishes. Although sometimes treated like spices in imports, they are botanically herbs and used in small amounts as seasonings or garnishes.

They provide vitamin K and smaller amounts of vitamin A, vitamin C, folate, and potassium, along with various antioxidant plant compounds.

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Herbs

Fresh Cilantro Leaves, For Garnish

Fresh cilantro leaves are the tender, aromatic leaves of the coriander plant, commonly used as a garnish or flavoring in savory dishes. They add a bright, citrusy, herbal note and contribute small amounts of nutrients.

Cilantro provides vitamin K along with smaller amounts of vitamin A, vitamin C, folate, and potassium.

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Herbs

Fresh Cilantro, Chopped, For Garnish

Fresh cilantro is the leafy herb from the coriander plant, commonly used as a garnish for its bright, citrusy flavor. It is low in calories and typically used in small amounts.

Cilantro provides vitamin K along with small amounts of vitamin A, vitamin C, folate, and potassium.

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Herbs

Fresh Cilantro, For Topping

Fresh cilantro is the leafy herb from the coriander plant, commonly used raw as a garnish or topping for bright, citrusy flavor. It adds minimal calories while contributing small amounts of vitamins and phytonutrients.

Cilantro provides vitamin K along with smaller amounts of vitamin A, vitamin C, folate, and potassium.

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Fruit

Fresh Or Thawed Frozen Blueberrie

Blueberries are small sweet-tart berries eaten fresh or thawed from frozen, with similar nutritional value in either form. They are widely recognized for their polyphenol content, especially anthocyanins.

Blueberries provide fiber, vitamin C, vitamin K, manganese, and anthocyanin polyphenols.

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Spices

Fresh Oregano, Chopped (Or 1 Teaspoon Dried Oregano)

Fresh oregano is a strongly aromatic culinary herb used in small amounts to flavor savory dishes; dried oregano is a more concentrated form of the same herb. It is commonly used as a seasoning and is categorized here as a spice per your import.

Oregano provides vitamin K and smaller amounts of manganese, iron, calcium, and antioxidant polyphenols such as rosmarinic acid and thymol/carvacrol compounds.

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Herbs

Fresh Parsley (Finely Chopped)

Fresh parsley is a leafy herb commonly used as a garnish and flavoring ingredient. It has a bright, mildly peppery taste and is typically eaten in small amounts.

Parsley provides vitamin K, vitamin C, vitamin A precursors, folate, and small amounts of iron and potassium.

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Herbs

Fresh Rosemary Leave

Fresh rosemary leaves are aromatic needle-like leaves from the rosemary plant, commonly used as a culinary herb to flavor savory dishes. They have a strong piney, earthy taste and are typically used fresh or dried in small amounts.

Rosemary provides small amounts of vitamin K, manganese, iron, calcium, and antioxidant phytochemicals such as rosmarinic acid and carnosic acid.

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Fruits

Fresh Strawberrie

Fresh strawberries are sweet, juicy berries commonly eaten raw or used in desserts, salads, and smoothies. They are naturally low in calories and rich in vitamin C and protective plant compounds.

Strawberries provide vitamin C, manganese, folate, fiber, potassium, and polyphenol antioxidants such as anthocyanins and ellagic acid.

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Herbs

Fresh, Chopped Cilantro (If Desired)

Fresh chopped cilantro is the leafy herb from the coriander plant, commonly used as a garnish or flavoring in many savory dishes. It has a bright, citrusy flavor and is typically eaten in small amounts.

Cilantro provides vitamin K along with smaller amounts of vitamin A, vitamin C, folate, and potassium.

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Fruit

Frozen Chopped Mangoe

Frozen chopped mango is simply mango fruit that has been peeled, cut, and frozen for convenience. It retains the sweet tropical flavor and much of the fruit's nutritional value.

Mango provides vitamin C, vitamin A precursors such as beta-carotene, folate, fiber, and smaller amounts of vitamin E and potassium.

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Fruits

Frozen Mixed Berrie

Frozen mixed berries are a blend of berries such as strawberries, blueberries, raspberries, and blackberries preserved by freezing. They retain much of the fruit’s fiber, vitamins, and antioxidant compounds.

Frozen mixed berries provide vitamin C, manganese, fiber, and polyphenols such as anthocyanins.

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Fruit

Frozen Pineapple

Frozen pineapple is pineapple that has been peeled, cut, and preserved by freezing, retaining much of the fruit’s flavor and nutrient content. It is commonly used in smoothies, desserts, and fruit dishes.

Frozen pineapple provides vitamin C, manganese, fiber, and smaller amounts of B vitamins and copper.

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Spices

Garlic

Garlic is one of the world’s oldest medicines and is an incredibly potent spice that can ward off a variety of illnesses and diseases.

Vitamin C, Vitamin B-6, Selenium, Calcium, Copper, Iron

Produce

Garlic Cloves, Minced

Garlic cloves are the pungent bulbs of the garlic plant, commonly chopped and used to flavor savory dishes. They are a concentrated culinary ingredient rather than a substantial calorie source.

Garlic provides small amounts of vitamin C, vitamin B6, manganese, and selenium, along with organosulfur compounds such as allicin formed when chopped or crushed.

Other

Garlic Cloves, Thinly Sliced

Garlic cloves are the pungent bulbs of Allium sativum, commonly used as a savory flavoring in cooked dishes and sauces. Thinly sliced garlic provides the same nutritional properties as garlic cloves in a cut form.

Garlic provides manganese, vitamin B6, vitamin C, selenium, and sulfur-containing compounds such as allicin.

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Spices

Garlic Powder

Garlic powder is a dried, ground seasoning made from dehydrated garlic cloves. It is commonly used to add concentrated garlic flavor to savory dishes.

Garlic powder provides small amounts of manganese, vitamin B6, calcium, iron, potassium, and sulfur-containing compounds such as allicin precursors.

Spices

Ginger

Ginger is one of the world’s oldest and most popular medicinal spices.

Rich in essential vitamins, minerals, and antioxidants

Spices

Ginger Juice

Ginger juice is the liquid extracted from fresh ginger root, with a pungent, spicy flavor. It is commonly used in small amounts in beverages, marinades, and wellness drinks.

Ginger juice contains bioactive compounds such as gingerols and shogaols, along with small amounts of potassium and other trace antioxidants.

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Other

Ginger-Garlic Paste

Ginger-garlic paste is a blended condiment made primarily from fresh ginger and garlic, commonly used to add pungent, aromatic flavor to savory dishes. Its nutrition reflects the combination of both ingredients, though it is typically used in small amounts.

It provides small amounts of vitamin C, vitamin B6, manganese, selenium, and sulfur-containing phytochemicals such as gingerols and organosulfur compounds.

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Produce

Green And/Or Red Bell Pepper

Bell peppers are sweet, mild peppers commonly eaten raw or cooked; green peppers are less ripe and slightly more bitter than red peppers. They are a produce vegetable rich in vitamins and phytochemicals.

Bell peppers are especially high in vitamin C and also provide vitamin A carotenoids (especially red peppers), vitamin B6, folate, potassium, and fiber.

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Produce

Green And/Or Red Cabbage

Green and red cabbage are cruciferous vegetables with tightly layered leaves and a mild to peppery flavor, depending on variety. They are commonly eaten raw, cooked, or fermented.

Cabbage provides vitamin C, vitamin K, folate, fiber, and small amounts of vitamin B6, potassium, and antioxidant polyphenols; red cabbage also contains anthocyanins.

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Produce

Green And/Or Red Grapes

Green and red grapes are sweet, juicy fruits commonly eaten fresh and used in cooking. They provide water, natural carbohydrates, and plant compounds including polyphenols such as resveratrol, especially in red grapes.

Grapes provide vitamin K, vitamin C, copper, potassium, and antioxidant polyphenols, with red varieties containing notable resveratrol and anthocyanins.

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Fruit

Green And/Or Red Seedless Grape

Seedless green and red grapes are sweet, juicy fruits commonly eaten fresh as a snack or added to salads and desserts. They provide water, natural carbohydrates, and a range of antioxidant plant compounds.

Grapes provide vitamin K, vitamin C, copper, potassium, and polyphenols such as flavonoids and resveratrol, along with natural sugars and water.

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Produce

Green Bell Pepper

Green bell pepper is the unripe form of the sweet pepper and is commonly eaten raw or cooked in savory dishes. It has a crisp texture, mild grassy flavor, and is low in calories.

Green bell pepper is especially high in vitamin C and also provides vitamin B6, vitamin K, folate, potassium, and small amounts of carotenoids and fiber.

Produce

Green Cabbage

Green cabbage is a cruciferous vegetable with tightly packed pale-green leaves and a mild, slightly peppery flavor that becomes sweeter when cooked. It is commonly eaten raw, steamed, sautéed, roasted, or fermented.

Green cabbage provides vitamin C, vitamin K, folate, fiber, and smaller amounts of vitamin B6, potassium, and manganese.

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Other

Green Chili, Finely Diced

Green chili is an unripe chili pepper with a sharp, pungent flavor commonly used fresh in savory dishes. Finely diced green chili adds heat along with small amounts of vitamins and antioxidant compounds.

Green chili provides vitamin C, small amounts of vitamin A, vitamin B6, potassium, and capsaicinoid compounds.

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Produce

Green Onion

Green onions, also called scallions, are young onions harvested before the bulb fully develops. They have a mild onion flavor and are commonly used raw or cooked in savory dishes.

Green onions provide vitamin K, vitamin C, small amounts of folate, and antioxidant compounds such as flavonoids.

Produce

Green Onion White And Green Parts

Green onion, also called scallion or spring onion, is a mild allium vegetable used raw or cooked. Both the white bulb and green tops are edible and add onion flavor with fewer calories.

Green onions provide vitamin K, vitamin C, small amounts of folate and vitamin A precursors, plus beneficial sulfur-containing plant compounds.

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Produce

Green Onions White And Light Green Parts

The white and light green parts of green onions, also called scallions, are mild allium vegetables commonly used raw or cooked for flavor and texture. They provide a lighter onion taste than bulb onions.

Green onions provide vitamin K, vitamin C, small amounts of folate and vitamin A precursors, plus beneficial sulfur-containing phytochemicals.

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Produce

Green Or Yellow Pepper

Green and yellow peppers are sweet bell peppers harvested at different stages of ripeness. They are commonly eaten raw or cooked and are low in calories with a high water content.

Bell peppers are especially high in vitamin C and also provide vitamin A carotenoids, vitamin B6, folate, and potassium.

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Produce

Green Tomatoe

Green tomatoes are unripe tomatoes with a firm texture and tart flavor, commonly used cooked or pickled. Botanically they are the same fruit as red tomatoes but harvested before ripening.

Green tomatoes provide vitamin C, vitamin K, potassium, small amounts of folate, and fiber, along with carotenoid and polyphenol antioxidants.

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Protein

Ground Flaxseed + 2.5 Tbsp Water (Flax Egg)

A flax egg is a vegan egg substitute made by mixing ground flaxseed with water until it forms a gel. It is primarily used as a binder in baking and contributes fiber and plant fats rather than functioning as a significant protein source.

Ground flaxseed provides alpha-linolenic acid (ALA) omega-3s, dietary fiber, lignans, and small amounts of protein, magnesium, and manganese.

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Seeds

Ground Flaxseed + 3 Tbsp Water

Ground flaxseed mixed with water forms a gel-like mixture often used as an egg replacer or fiber-rich ingredient in baking. It is a seed-based food known for its soluble fiber, alpha-linolenic acid (ALA) omega-3s, and lignans.

Ground flaxseed provides fiber, alpha-linolenic acid (ALA) omega-3 fats, lignans, magnesium, manganese, and thiamin.

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Proteins

Halibut

Halibut is a large, mild-flavored white fish that is commonly eaten baked, grilled, or broiled. It is a lean source of high-quality protein and provides several important micronutrients.

Halibut provides protein, selenium, vitamin B12, niacin, phosphorus, magnesium, and varying amounts of omega-3 fatty acids.

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Produce

Halved Grape Or Cherry Tomatoes

Halved grape or cherry tomatoes are small, sweet tomato varieties commonly eaten raw in salads, snacks, and cooked dishes. They are botanically fruits but are typically used as vegetables in meals.

They provide vitamin C, vitamin A precursors such as beta-carotene, potassium, folate, fiber, and the carotenoid lycopene.

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Produce

Halved Or Coarsely Chopped Mixed Fresh Mushrooms

Mixed fresh mushrooms are edible fungi commonly used in savory dishes and may include varieties such as cremini, shiitake, oyster, or white mushrooms. They are low in calories and provide a range of micronutrients and bioactive compounds.

Mushrooms provide B vitamins such as riboflavin, niacin, and pantothenic acid, along with selenium, copper, potassium, and small amounts of fiber.

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Produce

Halved Red And/Or Yellow Cherry Tomatoes

Cherry tomatoes are small, sweet varieties of tomato commonly eaten raw or cooked. Red and yellow types provide similar nutrition, with red tomatoes typically containing more lycopene.

Cherry tomatoes provide vitamin C, potassium, folate, vitamin A carotenoids, and antioxidant compounds such as lycopene and beta-carotene.

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Produce

Halved Red And/Or Yellow Grape Tomatoes

Halved red and/or yellow grape tomatoes are small, sweet-tart tomatoes commonly eaten raw or lightly cooked. They are a low-calorie produce item that provides water, vitamins, and antioxidant carotenoids.

Grape tomatoes provide vitamin C, vitamin A precursors such as beta-carotene, lycopene, potassium, and small amounts of folate and fiber.

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Produce

Handful Of Fresh Herbs Such As Mint Or Cilantro

Fresh herbs such as mint or cilantro are aromatic leafy plants used in small amounts to add flavor and freshness to meals. They are very low in calories and can contribute small amounts of vitamins, minerals, and protective plant compounds.

Fresh herbs can provide vitamin K, vitamin A, vitamin C, folate, and small amounts of potassium and polyphenols, though amounts vary by herb and serving size.

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Vegetables

Head Of Cauliflower, Cut Into Floret

Cauliflower florets are the edible flower buds of cauliflower, a mild-flavored cruciferous vegetable commonly eaten raw or cooked. They are low in calories and versatile in a wide range of savory dishes.

Cauliflower provides vitamin C, vitamin K, folate, fiber, and smaller amounts of potassium and B vitamins.

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Vegetables

Head Of Red Cabbage, Finely Shredded

Red cabbage is a cruciferous vegetable with a crisp texture and mildly peppery flavor, commonly eaten raw or cooked. Finely shredded red cabbage is often used in slaws, salads, stir-fries, and braised dishes.

Red cabbage provides vitamin C, vitamin K, fiber, folate, and anthocyanin and other polyphenol antioxidants.

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Vegetables

Head Romanesco Cauliflower, Cut Into Floret

Romanesco cauliflower is a green variety of Brassica vegetable with a mild, nutty flavor and fractal florets. It is typically eaten cooked or raw and is nutritionally similar to cauliflower and broccoli.

Romanesco provides vitamin C, vitamin K, folate, fiber, and smaller amounts of potassium and carotenoids.

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Vegetables

Head White Cauliflower, Cut Into Floret

White cauliflower florets are the edible flower buds of a cruciferous vegetable with a mild flavor and firm texture. They are commonly eaten raw or cooked and are naturally low in calories.

Cauliflower provides vitamin C, vitamin K, folate, fiber, and smaller amounts of potassium and choline.

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Legumes

Heart-Healthy And Anti-Inflammatory: Cannellini Beans Offer Fiber And Plant-Based Protein To Support Heart Health

Cannellini beans are white common beans with a mild flavor and creamy texture. They are a legume valued for fiber, plant-based protein, and mineral content.

Cannellini beans provide fiber, plant protein, folate, iron, magnesium, potassium, and manganese.

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Seeds

Hemp Heart

Hemp hearts are the soft inner kernels of hemp seeds, with a mild nutty flavor. A 1/2 tablespoon serving provides small amounts of plant protein and unsaturated fats.

Hemp hearts provide unsaturated fats including alpha-linolenic acid (ALA) and linoleic acid, plus protein, magnesium, phosphorus, manganese, and vitamin E.

Seeds

Hemp Seed

Hemp seed is the small edible seed of the hemp plant, commonly eaten raw, shelled, or added to cereals, smoothies, and baked foods. It has a mild, nutty flavor and is valued for its nutrient density.

Hemp seeds provide protein, polyunsaturated fats including alpha-linolenic acid and linoleic acid, vitamin E, magnesium, phosphorus, iron, and zinc.

Spices

Hungarian Or Spanish Paprika

Paprika is a ground spice made from dried sweet or hot red peppers, commonly used in Hungarian and Spanish cuisines. It adds color and pepper flavor with little calories when used in typical amounts.

Paprika contains carotenoids including beta-carotene and capsanthin, and provides small amounts of vitamin E, vitamin B6, and iron.

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Spices

Italian Herb Blend (Oregano, Basil, Thyme)

Italian herb blend is a seasoning mix commonly made from dried oregano, basil, and thyme. It adds savory flavor and aroma with minimal calories when used in typical culinary amounts.

This blend provides small amounts of vitamin K and trace minerals such as manganese, along with polyphenols and volatile oils from the dried herbs.

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Produce

Italian Parsley

Italian parsley is a flat-leaf culinary herb with a fresh, slightly peppery flavor commonly used in Mediterranean and many other cuisines. It is typically eaten raw or cooked in small to moderate amounts as a garnish, seasoning, or salad ingredient.

Italian parsley provides vitamin K, vitamin C, vitamin A precursors such as carotenoids, folate, and small amounts of iron and potassium.

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Spices

Italian Seasoning

Italian seasoning is a dried herb blend typically made from basil, oregano, thyme, rosemary, marjoram, and similar Mediterranean herbs. It is used to add flavor with minimal calories and sodium unless salt is added separately.

It provides small amounts of vitamin K and trace minerals such as manganese and iron, though serving sizes are usually very small.

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Produce

Jalapeño Chile

Jalapeño chile is a medium-hot chili pepper commonly used fresh, pickled, or cooked in savory dishes. It is botanically a fruit but nutritionally and culinarily used as a vegetable.

Jalapeño peppers provide vitamin C, vitamin B6, small amounts of vitamin A, folate, potassium, and capsaicinoid compounds such as capsaicin.

Produce

Jalapeño Chile Pepper Slices

Jalapeño chile pepper slices are cut pieces of a medium-hot chili pepper commonly used fresh or pickled to add heat and flavor to foods. As produce, they are a low-calorie vegetable ingredient with notable pungency from capsaicin.

Jalapeños provide vitamin C, vitamin A precursors (carotenoids), small amounts of vitamin B6 and folate, and antioxidant phytochemicals including capsaicin.

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Produce

Jalapeño Pepper

Jalapeño pepper is a medium-hot chili pepper commonly used fresh, pickled, or cooked in savory dishes. It is low in calories and provides capsaicin along with vitamin C and other antioxidants.

Jalapeño peppers provide vitamin C, vitamin A precursors such as carotenoids, small amounts of vitamin B6 and folate, and the bioactive compound capsaicin.

Produce

Jalapeño, Seeded And Minced

Jalapeño is a medium-hot chili pepper commonly used fresh in salsas, sauces, and savory dishes. Seeded and minced jalapeño retains its characteristic heat and bright, grassy flavor, though removing the seeds and membranes can reduce pungency somewhat.

Jalapeños provide vitamin C, vitamin B6, small amounts of vitamin A and vitamin K, and capsaicin-related compounds.

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Produce

Jar Roasted Red Pepper

Jar-roasted red peppers are mature red bell peppers that have been roasted and preserved in a jar, often in water, oil, vinegar, and salt. They have a sweet, smoky flavor and are used in salads, sandwiches, dips, and sauces.

Red peppers are especially rich in vitamin C and vitamin A precursors such as beta-carotene, and also provide vitamin B6, folate, potassium, and small amounts of fiber.

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Produce

Jarred Roasted Red Bell Peppers

Jarred roasted red bell peppers are sweet peppers that have been roasted and preserved in a jar, often packed in water, brine, or oil. They provide many of the same nutrients as fresh red peppers, though sodium can be higher depending on the packing liquid.

They are especially rich in vitamin C and vitamin A precursors such as beta-carotene, and also provide vitamin B6, vitamin E, and potassium.

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Produce

Jarred Roasted Red Pepper

Jarred roasted red pepper is red bell pepper that has been roasted and preserved, often in water, brine, or oil. It offers many of the same nutrients as fresh red pepper, though sodium can be higher in packaged versions.

Roasted red peppers are especially notable for vitamin C, vitamin A precursors such as beta-carotene, and smaller amounts of vitamin B6, folate, and potassium.

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Vegetables

Kale

Kale is a nutritionally packed leafy vegetable that contains incredible healing and rejuvenating properties.

Vitamin A, Vitamin C, Vitamin E, Vitamin K, B-complex vitamins, Iron, Magnesium, Copper, Potassium, Sulfur

Produce

Kale Or Spinach

Kale and spinach are leafy green vegetables commonly eaten raw or cooked. Both are nutrient-dense produce items, though they differ somewhat in vitamin, mineral, and oxalate content.

They provide vitamins K, A, C, and folate, along with minerals such as iron, magnesium, and potassium.

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Produce

Kale Or Swiss Chard Leaves Thick Stems Removed

Kale or Swiss chard leaves with thick stems removed are leafy green vegetables commonly eaten raw or cooked. They are nutrient-dense and provide substantial vitamins, minerals, and phytonutrients with few calories.

These greens are rich in vitamins K, A, and C, and provide folate, magnesium, potassium, and carotenoid antioxidants such as lutein and zeaxanthin.

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Produce

Kale Thick Stems Removed Leaves Chopped Fine

Kale leaves are a dark leafy green vegetable with a sturdy texture and mildly bitter, earthy flavor. Finely chopped kale is commonly used raw in salads or cooked in soups, sautés, and grain dishes.

Kale is especially rich in vitamins K, A, and C, and also provides folate, calcium, potassium, manganese, and fiber.

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Vegetables

Kale, Chopped (Curly Or Tuscan, Stems Removed)

Kale is a dark leafy green vegetable from the cabbage family, commonly eaten raw or cooked. Curly and Tuscan kale are both nutrient-dense and provide a low-calorie source of vitamins, minerals, and phytochemicals.

Kale is especially rich in vitamins K, A, and C, and also provides folate, calcium, potassium, manganese, and lutein/zeaxanthin.

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Produce

Key Lime Zest Or Persian Lime Zest

The aromatic outer peel of key limes or Persian limes, used to add concentrated citrus flavor to foods and drinks. It is edible and contains citrus essential oils along with small amounts of vitamins and plant compounds.

Lime zest provides small amounts of vitamin C and fiber, along with flavonoids and aromatic compounds such as limonene.

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Produce

Kohlrabi

Kohlrabi is a bulbous cruciferous vegetable with a mild, slightly sweet flavor similar to broccoli stems or cabbage. It can be eaten raw or cooked and is commonly used in slaws, salads, and roasted vegetable dishes.

Kohlrabi provides vitamin C, fiber, potassium, and smaller amounts of vitamin B6, folate, and manganese.

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Vegetables

Large Red Bell Pepper, Thinly Sliced

Large red bell pepper is the mature, sweet form of bell pepper, commonly eaten raw or cooked. Thinly sliced red bell pepper is crisp, mildly sweet, and widely used in salads, stir-fries, and sandwiches.

Red bell peppers are especially high in vitamin C and also provide vitamin A carotenoids, vitamin B6, folate, potassium, and fiber.

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Spices

Large Sweet Red Pepper, Chopped

Large sweet red pepper, chopped, is the ripe red form of bell pepper with a sweet flavor and crisp texture. It is commonly eaten raw or cooked in salads, sautés, soups, and mixed dishes.

Red sweet peppers are especially rich in vitamin C, vitamin A precursors such as beta-carotene, vitamin B6, folate, and potassium.

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Vegetables

Large, Ripe Tomato (Cored, Seeded, And Finely Chopped, About 1/2 Cup)

A ripe tomato is a juicy, commonly used culinary vegetable that is botanically a fruit. This entry refers to cored, seeded, finely chopped tomato, about 1/2 cup.

Tomatoes provide vitamin C, potassium, folate, vitamin K, and carotenoids such as lycopene.

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Fruit

Lemon Or Orange Zest

Lemon or orange zest is the fragrant outer peel of citrus fruit, used in small amounts to add concentrated flavor and aroma. It contains citrus essential oils and small amounts of fiber and phytonutrients.

Zest provides vitamin C in small amounts along with flavonoids such as hesperidin and other polyphenols, plus trace fiber.

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Fruit

Lemon Zest

Lemon zest is the thin outer peel of the lemon, prized for its concentrated citrus aroma and flavor. It comes from a fruit and contains fragrant oils along with small amounts of nutrients and plant compounds.

Lemon zest provides small amounts of vitamin C and fiber, and is notable for citrus peel compounds such as flavonoids and limonene.

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Produce

Lettuce Or Kale

Lettuce and kale are leafy green vegetables commonly eaten raw or cooked. Kale is generally denser in vitamins and minerals, while lettuce is milder and higher in water content.

They provide vitamin K, vitamin A, folate, vitamin C, and small amounts of fiber, potassium, and calcium, with kale typically offering higher nutrient density than lettuce.

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Herbs

Lightly Packed Fresh Cilantro Leave

Fresh cilantro leaves are the leafy herb of the coriander plant, commonly used to add a bright, citrusy flavor to foods. Despite the import label, it is more accurately categorized as an herb.

Cilantro provides vitamin K and smaller amounts of vitamin A, vitamin C, folate, and potassium.

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Produce

Lightly Packed Fresh Parsley

Fresh parsley is a leafy green herb commonly used as a garnish and flavoring ingredient in savory dishes. It has a bright, slightly peppery taste and provides notable nutrients despite being used in small amounts.

Parsley is especially high in vitamin K and also provides vitamin C, vitamin A, folate, and small amounts of iron and potassium.

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Fruit

Lime Wedges For Garnish

Lime wedges are pieces of fresh lime typically served as a garnish to add tart citrus flavor and aroma to foods and drinks. They are a source of vitamin C and small amounts of beneficial plant compounds.

Lime provides vitamin C, small amounts of folate and potassium, and citrus flavonoids such as hesperidin and eriocitrin.

Produce

Loosely Packed Cup Fresh Cilantro Leaves And Stem

Fresh cilantro leaves and tender stems are a fragrant culinary herb commonly used raw or lightly cooked in many cuisines. It has a bright, citrusy flavor and is typically used as a garnish or seasoning rather than a major calorie source.

Cilantro is especially notable for vitamin K and also provides smaller amounts of vitamin A, vitamin C, folate, and potassium.

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Produce

Loosely Packed Fresh Basil Leave

Fresh basil leaves are a culinary herb with a sweet, aromatic flavor commonly used in salads, sauces, and cooked dishes. Despite being imported as produce, basil is more accurately categorized as an herb.

Fresh basil provides vitamin K, vitamin A, small amounts of vitamin C, manganese, and protective plant compounds such as eugenol and other polyphenols.

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Fruits

Lychee

Lychee are a superfruit that are revered around the world for their delicious flavor and their numerous health promoting properties.

Vitamin C, B-complex vitamins, Copper, Iron, Zinc, Selenium, Potassium, Flavonoids, Antioxidants

Vegetables

Mache

Mache is an exceptionally nutritious salad green that is soft, buttery, creamy, and nutty.

Iron, Omega-3 fatty acids, Folate

Fruits

Mango Into Strips Or Cubes.

Mango is a tropical fruit with sweet, juicy orange flesh, commonly cut into strips or cubes for fresh eating or use in salads, smoothies, and desserts.

Mango provides vitamin C, beta-carotene, folate, potassium, and dietary fiber.

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Fruit

Mangoe

Mango is a tropical fruit with sweet, juicy orange flesh and a fragrant flavor. It is commonly eaten fresh and used in smoothies, salads, salsas, and desserts.

Mango provides vitamin C, provitamin A carotenoids, folate, fiber, and smaller amounts of vitamin E and potassium.

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Fruits

Mangos

Mangos are one of the most popular and nutritionally rich fruits in the world and are often referred to as “The King of the Fruits”.

Vitamin A, Vitamin C, Vitamin E, B-complex vitamins, Flavonoids, Beta-carotene, Fiber

Spices

Marjoram

Marjoram is an aromatic culinary herb in the mint family, used fresh or dried to season savory dishes. It provides flavor with small amounts of vitamins, minerals, and plant antioxidants.

Marjoram contains small amounts of vitamin K, vitamin A, folate, iron, calcium, and manganese, along with antioxidant plant compounds.

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Produce

Matchstick-Cut Red Or Yellow Bell Pepper

Matchstick-cut red or yellow bell pepper is a pre-cut form of sweet bell pepper with a crisp texture and mild, fruity flavor. It is commonly eaten raw or lightly cooked in salads, stir-fries, and snack trays.

Red and yellow bell peppers are especially rich in vitamin C and provide vitamin A carotenoids, vitamin B6, folate, potassium, and small amounts of fiber.

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Produce

Medium Fresh Tomatoes, Diced (To Replace 14 Oz Canned)

Fresh diced tomatoes are juicy, mildly acidic fruits commonly used in sauces, soups, salads, and cooked dishes. They provide flavor, color, and moisture with relatively few calories.

Tomatoes provide vitamin C, potassium, folate, vitamin K, and carotenoid antioxidants including lycopene and beta-carotene.

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Produce

Medium Onion, Finely Chopped

Medium onion, finely chopped, is a common allium vegetable used to add pungent flavor and aroma to savory dishes. It can be eaten raw or cooked and provides small amounts of fiber and protective plant compounds.

Onions provide vitamin C, folate, potassium, fiber, and sulfur-containing phytochemicals such as quercetin and other flavonoids.

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Vegetables

Medium Red Onions, Thinly Sliced

Red onions are pungent bulb vegetables commonly eaten raw or cooked, with thinly sliced red onions often used in salads, sandwiches, and garnishes. They provide flavor along with small amounts of fiber, vitamins, and antioxidant compounds.

Red onions provide vitamin C, folate, potassium, fiber, and flavonoid antioxidants such as quercetin and anthocyanins.

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Vegetables

Medium Shallots, Diced

Medium shallots are small bulb vegetables in the allium family, related to onions and garlic, with a mild, slightly sweet flavor. Diced shallots are commonly used as a savory aromatic in cooking.

Shallots provide vitamin C, folate, vitamin B6, potassium, manganese, and small amounts of fiber and antioxidant polyphenols.

Vegetables

Medium Yellow Onion, Diced

Medium yellow onion, diced, is a common allium vegetable used as a savory base in cooked and raw dishes. It has a sharp flavor when raw that becomes sweeter and milder with cooking.

Yellow onion provides vitamin C, folate, potassium, and small amounts of vitamin B6, along with phytochemicals such as quercetin and sulfur-containing compounds.

Spices

Mexican Oregano

Mexican oregano is an aromatic culinary herb from the verbena family, distinct from Mediterranean oregano, with a citrusy, slightly peppery flavor. It is used dried or fresh in Mexican and Latin American cooking.

Mexican oregano provides small amounts of vitamin K and antioxidant polyphenols and contains volatile oils such as thymol and carvacrol.

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Produce

Mild Green Chiles

Mild green chiles are immature green chili peppers with a fresh, slightly pungent flavor and relatively low heat compared with hotter chile varieties. They are commonly used fresh, roasted, or canned in savory dishes.

Mild green chiles provide vitamin C, small amounts of vitamin A, vitamin B6, potassium, and fiber.

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Produce

Mini Bell Pepper

Mini bell peppers are small, sweet varieties of bell pepper commonly eaten raw or cooked. They are a colorful produce vegetable with a crisp texture and mild flavor.

Mini bell peppers are especially rich in vitamin C and also provide vitamin A carotenoids, vitamin B6, folate, fiber, and potassium.

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Produce

Mint Or Thai Basil

Mint and Thai basil are aromatic culinary herbs commonly used fresh in salads, teas, curries, and garnish. They add strong flavor with very few calories and provide small amounts of beneficial plant compounds.

These herbs provide vitamin K and smaller amounts of vitamin A, vitamin C, folate, and antioxidant polyphenols such as rosmarinic acid and other flavonoids.

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Seeds

Mix Pistachios, Flaxseed, Lemon Zest, Salt, And Pepper In A Bowl.

A savory nut-and-seed mixture made with pistachios, flaxseed, lemon zest, salt, and pepper. It provides healthy fats, fiber, and plant-based nutrients, though sodium content depends on how much salt is added.

This mix provides unsaturated fats including omega-3 ALA from flaxseed, fiber, plant protein, vitamin B6, copper, manganese, and potassium.

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Other

Mixed Baby Green

Mixed baby greens are a blend of young leafy salad greens, commonly including lettuces, spinach, arugula, chard, or similar tender leaves. They are low in calories and commonly eaten raw in salads or sandwiches.

Mixed baby greens typically provide vitamin K, folate, vitamin A carotenoids, vitamin C, and small amounts of potassium and fiber.

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Other

Mixed Berries (Blueberries, Raspberries, Strawberries)

Mixed berries such as blueberries, raspberries, and strawberries are nutrient-dense fruits known for their high antioxidant content and fiber. They are commonly eaten fresh or frozen and fit well into many balanced eating patterns.

They provide vitamin C, manganese, fiber, and polyphenols including anthocyanins and ellagic acid.

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Other

Mixed Dried Herb

A mixed dried herb blend is a seasoning made from assorted culinary herbs such as oregano, thyme, basil, parsley, or marjoram. It is used primarily for flavor and contributes small amounts of plant compounds rather than substantial calories or macronutrients.

Mixed dried herbs can provide small amounts of vitamin K and trace minerals, along with polyphenols and other antioxidant phytochemicals, though serving sizes are usually small.

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Other

Mixed Vegetable

A mixed vegetable product typically contains a combination of vegetables such as carrots, peas, corn, green beans, or similar items. Its nutrition varies by blend and preparation, but it generally contributes fiber, vitamins, minerals, and plant compounds.

Mixed vegetables commonly provide dietary fiber, vitamin A, vitamin C, folate, potassium, and a range of phytonutrients, with amounts depending on the specific vegetables included.

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Fruits

Mulberries

Mulberries are small, sweet-tart berries from trees in the Morus genus, eaten fresh or dried. They are nutrient-dense fruits that provide fiber, vitamin C, and plant antioxidants.

Mulberries provide dietary fiber, vitamin C, vitamin K, iron, potassium, and polyphenol antioxidants such as anthocyanins.

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Produce

Napa Cabbage

Napa cabbage is a mild, tender Chinese cabbage commonly eaten raw in salads and slaws or cooked in stir-fries, soups, and kimchi. It is a low-calorie cruciferous vegetable with a high water content.

Napa cabbage provides vitamin C, vitamin K, folate, small amounts of vitamin A, and fiber.

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Produce

Napa Cabbage Or Red Cabbage

Napa cabbage and red cabbage are leafy cruciferous vegetables commonly eaten raw or cooked. They are low in calories and provide fiber, vitamin C, vitamin K, and protective plant compounds.

They provide vitamin C, vitamin K, folate, fiber, and phytonutrients such as anthocyanins in red cabbage and glucosinolates in both types.

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Herbs

Nettle Leaves

Nettle Leaves are a powerful herbal medicine that grow abundantly in the wild.

Vitamin A, Vitamin E, Vitamin D, Vitamin C, Vitamin K, Iron, Chromium, Zinc, Copper, Magnesium

Produce

New Mexico Red Chile

New Mexico red chile is a cultivar of Capsicum annuum commonly used fresh or dried in Southwestern cuisine. It is a low-calorie chile pepper valued for its pungency, color, and antioxidant compounds.

It provides vitamin C, vitamin A precursors such as carotenoids, small amounts of vitamin B6 and potassium, and capsaicinoid compounds.

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Herbs

Oat Straw

Oat Straw is a wonderful healing herb that is rich in vitamins A, C, E, K, and B-complex and minerals such as iron, calcium, magnesium, silica, and zinc.

Vitamin A, Vitamin C, Vitamin E, Vitamin K, B-complex vitamins, Iron, Calcium, Magnesium, Zinc

Produce

Okra

Okra is a green seed pod vegetable known for its mild flavor and mucilaginous texture when cooked. It is commonly used in soups, stews, and sautés.

Okra provides fiber, vitamin C, vitamin K, folate, and small amounts of magnesium and potassium.

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Oils

Olive Oil

Olive oil is a fat extracted from olives, commonly used in cooking and dressings. Extra-virgin varieties are minimally processed and retain more natural phenolic compounds than refined olive oils.

Olive oil is primarily a source of monounsaturated fat, especially oleic acid, and also provides vitamin E and vitamin K with small amounts of antioxidant polyphenols.

Spices

Olive Oil (For Cooking)

Olive oil is a cooking oil pressed from olives and commonly used for sautéing, roasting, and dressings. It is primarily a source of monounsaturated fat and is a staple of Mediterranean-style eating patterns.

Olive oil provides mostly monounsaturated fat, along with vitamin E, vitamin K, and small amounts of antioxidant polyphenols, especially in extra-virgin forms.

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Spices

Olive Oil (For Greasing)

Olive oil is a fat extracted from olives and commonly used for cooking, finishing, or greasing pans. It is primarily a source of unsaturated fat, especially monounsaturated fat.

Olive oil is rich in monounsaturated fat (oleic acid) and provides vitamin E and vitamin K, with small amounts of polyphenol antioxidants, especially in extra-virgin forms.

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Condiments

Olive Oil Cooking Spray

Olive oil cooking spray is a spray form of olive oil used to lightly coat pans or foods for cooking. It provides the same core fat profile as olive oil, though some products may include propellants or additives.

Olive oil cooking spray primarily provides monounsaturated fat along with small amounts of vitamin E and polyphenol antioxidants.

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Spices

Olive Oil, For Pan-Frying

Olive oil is a fat extracted from olives and commonly used for sautéing, roasting, and pan-frying. It is valued for its high monounsaturated fat content and culinary versatility.

Olive oil is primarily composed of monounsaturated fat, especially oleic acid, and provides vitamin E and small amounts of vitamin K and antioxidant polyphenols.

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Spices

Olive Oil, For Roasting

Olive oil is a fat extracted from olives and commonly used for roasting, sautéing, and dressings. It is valued for its high content of monounsaturated fats and culinary versatility.

Olive oil is primarily composed of monounsaturated fat, especially oleic acid, and provides vitamin E, vitamin K, and small amounts of antioxidant polyphenols.

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Other

Olive Oil, Plus More For Drizzling

Olive oil is a fat extracted from olives and commonly used for cooking, dressings, and drizzling. Extra virgin olive oil is especially valued for its flavor and naturally occurring antioxidant compounds.

Olive oil is primarily composed of monounsaturated fat, especially oleic acid, and provides vitamin E and vitamin K with small amounts of antioxidant polyphenols.

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Other

Omega-3S & Fiber From Chia Seeds Promote Satiety And Reduce Inflammation

Chia seeds are tiny edible seeds valued for their high fiber and plant omega-3 content. They absorb liquid and form a gel-like texture, which can help promote fullness.

Chia seeds provide fiber, alpha-linolenic acid (ALA) omega-3 fats, plant protein, calcium, magnesium, phosphorus, and manganese.

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Spices

Oneinch Pieces Of Ginger

Ginger is the pungent underground stem of the ginger plant, commonly used fresh or dried as a spice and flavoring. One-inch pieces of ginger are a standard cut form for cooking, teas, and infusions.

Ginger provides small amounts of vitamin B6, potassium, magnesium, manganese, and bioactive compounds such as gingerols and shogaols.

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Produce

Onion Or Shallot

Onion and shallot are closely related allium vegetables commonly used for their pungent flavor and aroma in savory cooking. They provide small amounts of beneficial plant compounds along with fiber and micronutrients.

They provide vitamin C, folate, vitamin B6, potassium, and antioxidant flavonoids such as quercetin, plus prebiotic fructans.

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Produce

Onion, Roughly Chopped

Onion is a pungent bulb vegetable commonly used raw or cooked to add flavor, aroma, and texture to savory dishes. Roughly chopped onion retains the same nutritional profile as whole onion aside from minor changes from cutting and storage.

Onions provide vitamin C, folate, potassium, small amounts of vitamin B6, and phytochemicals such as quercetin and organosulfur compounds.

Vegetables

Onions

Onions have an amazing array of medicinal benefits and are high in vitamin C, folic acid, biotin, chromium, and calcium.

Vitamin C, Chromium, Calcium, Sulfur, Folate, Antioxidants

Grains

Optional 1 Cup Mung Bean Sprouts, 1 Bunch Thai Basil

Mung bean sprouts and Thai basil are a fresh, aromatic combination commonly used in Southeast Asian dishes. They provide light crunch, herbal flavor, and a modest amount of vitamins and phytonutrients.

This combination provides vitamin C, vitamin K, folate, small amounts of fiber, and plant antioxidants, with mung bean sprouts also contributing a little protein.

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Seeds

Optional 2 Tbsp Ground Flaxseed Or Chia Seed

Ground flaxseed or chia seed are nutrient-dense edible seeds commonly added to smoothies, oatmeal, yogurt, and baked foods. Both provide fiber, plant omega-3 fats, and minerals.

They are especially rich in fiber, alpha-linolenic acid (ALA) omega-3s, and minerals such as magnesium, manganese, and phosphorus.

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Produce

Optional Garnishes Fresh Cilantro Lime Wedges

A fresh garnish combination of cilantro and lime wedges commonly served with savory dishes. It adds bright citrus flavor and aromatic herbal notes with minimal calories.

Lime provides vitamin C and small amounts of potassium, while cilantro contributes vitamin K, vitamin A, and antioxidant plant compounds.

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Fruit

Optional Toppings Fresh Raspberrie

Fresh raspberries are small red aggregate berries with a sweet-tart flavor and soft texture. They are commonly eaten fresh and are a nutrient-dense fruit.

Raspberries provide dietary fiber, vitamin C, manganese, and polyphenol antioxidants such as anthocyanins and ellagic acid.

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Condiments

Optional Toppings Shredded Lettuce And/Or Pico De Gallo

A simple fresh topping combination of shredded lettuce and/or pico de gallo, commonly used as a condiment-like garnish. It adds moisture, crunch, and light vegetable content with minimal calories.

Shredded lettuce provides small amounts of fiber, folate, and vitamin K, while pico de gallo contributes vitamin C, potassium, and antioxidants such as lycopene from tomatoes.

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Spices

Or 1/2-Inch Fresh Ginger, Finely Chopped

Fresh ginger is the aromatic rhizome of the ginger plant, commonly used as a spice and flavoring in savory dishes, baked goods, and beverages. It has a pungent, slightly sweet taste and is often used fresh, dried, or powdered.

Ginger provides bioactive compounds such as gingerols and shogaols, along with small amounts of vitamin B6, potassium, magnesium, and manganese.

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Fruit

Orange Or Purple Sweet Potatoe

Sweet potato is a starchy root vegetable with sweet flesh that may be orange or purple depending on the variety. It is commonly baked, roasted, mashed, or steamed and is nutritionally distinct from true potatoes.

Sweet potatoes provide carbohydrate and fiber, and are especially rich in vitamin A precursors (in orange varieties), vitamin C, potassium, and antioxidant pigments including anthocyanins in purple varieties.

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Fruit

Orange Zest

Orange zest is the fragrant outer peel of the orange, used in small amounts to add concentrated citrus flavor and aroma. It contains aromatic oils and some of the fruit’s protective plant compounds.

Orange zest provides vitamin C in modest amounts along with flavonoids such as hesperidin and small amounts of fiber and provitamin A compounds.

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Herbs

Oregano

Oregano is an ancient medicinal and culinary herb that contains some of the highest antioxidant properties in the plant kingdom.

Vitamin A, Vitamin C, Vitamin K, B-complex vitamins, Potassium, Calcium, Iron, Magnesium, Antioxidants

Herbs

Oregano Leaf

Oregano leaf is a strongly aromatic culinary herb used fresh or dried in Mediterranean and Latin cuisines. It is typically used in small amounts as a seasoning rather than eaten as a bulk food.

Oregano provides vitamin K and smaller amounts of manganese, iron, calcium, and antioxidant polyphenols such as rosmarinic acid and thymol-related compounds.

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Spices

Oregano Leaves

Oregano leaves are the dried or fresh leaves of an aromatic culinary herb commonly used to season Mediterranean and Latin dishes. They are typically used in small amounts and contain concentrated flavor and plant compounds.

Oregano provides vitamin K and smaller amounts of manganese, iron, calcium, and antioxidant polyphenols such as carvacrol and thymol.

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Produce

Oz. Pkg. Poultry Blend Fresh Herb

A fresh herb blend intended for poultry seasoning, typically made from culinary herbs such as rosemary, thyme, and sage. It is best categorized as Herbs rather than Produce because it is a seasoning herb mix, not a general produce item.

Fresh herb blends can provide small amounts of vitamin K, vitamin A, vitamin C, folate, and antioxidant phytochemicals, though serving sizes are usually small.

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Fruits

Papaya

Papaya is one of the most nutrient dense and healing fruits on the planet.

Vitamin C, Vitamin A, Calcium, Phosphorus, Potassium, Iron, Beta-carotene, Antioxidants, Protein

Spices

Paprika

Paprika is a ground spice made from dried sweet or mildly hot peppers, commonly used to add color and flavor to savory dishes. It can range from sweet to smoked or hot depending on the pepper variety and processing.

Paprika contains carotenoids such as beta-carotene and capsanthin, and provides small amounts of vitamin E, vitamin B6, and iron.

Herbs

Parsley

Parsley is a leafy herb commonly used fresh or dried to add a bright, slightly peppery flavor to foods. It is used as both a garnish and an ingredient in many cuisines.

Parsley provides vitamin K, vitamin C, vitamin A, folate, and small amounts of iron and potassium.

Produce

Parsley Flake

Parsley flake is dried parsley leaf used as a culinary herb for flavor and garnish. It provides concentrated herb flavor with small amounts of vitamins and plant compounds.

Parsley flakes contain vitamin K, vitamin A precursors, vitamin C, folate, and small amounts of iron and potassium.

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Produce

Parsley Leave

Parsley leaves are a culinary herb commonly used fresh or dried to add a bright, grassy flavor to foods. Despite the import category, parsley is more accurately classified as an herb rather than general produce.

Parsley provides high amounts of vitamin K and also supplies vitamin C, vitamin A, folate, and small amounts of iron and potassium.

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Produce

Parsley Or Cilantro

Parsley and cilantro are leafy culinary herbs commonly used fresh to add bright flavor to savory dishes. They are low-calorie produce items that contribute vitamins, minerals, and plant antioxidants in small serving sizes.

They provide vitamin K, vitamin C, vitamin A precursors, folate, and small amounts of potassium and other antioxidants.

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Produce

Peas And Carrot

Peas and carrots are a common mixed vegetable combination of green peas and carrots. They provide fiber and a range of vitamins, minerals, and plant antioxidants.

Peas and carrots provide fiber, vitamin A from beta-carotene, vitamin C, vitamin K, folate, and potassium.

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Produce

Petite Diced Tomatoe

Petite diced tomatoes are small-cut pieces of ripe tomato, typically used fresh or canned in sauces, soups, and mixed dishes. They are a low-calorie vegetable ingredient with a high water content and bright, acidic flavor.

Tomatoes provide vitamin C, potassium, folate, vitamin K, and carotenoid antioxidants such as lycopene and beta-carotene.

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Condiments

Pico De Gallo

Pico de gallo is a fresh salsa typically made from chopped tomatoes, onions, chili peppers, cilantro, lime juice, and salt. It is commonly used as a condiment or topping, so keeping it in that category is reasonable.

It provides vitamin C, small amounts of vitamin A, potassium, and antioxidant compounds such as lycopene from tomatoes.

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Other

Pimiento

Pimiento is a sweet red pepper, usually a variety of cherry pepper or red pepper used fresh, roasted, or as a seasoning. It is mild in flavor and commonly used in spreads, stuffed olives, and prepared dishes.

Pimiento provides vitamin C, vitamin A precursors such as beta-carotene, small amounts of vitamin B6 and folate, and potassium.

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Produce

Pineapple Or Fresh If Available

Pineapple is a tropical fruit with sweet-tart flesh that is commonly eaten fresh, cooked, or juiced. It is classified as produce and fits nutritionally in the fruit category.

Pineapple provides vitamin C, manganese, water, and smaller amounts of fiber, vitamin B6, and copper.

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Produce

Pineapple Or Papaya

Pineapple and papaya are tropical fruits with sweet flesh and high water content. Both are commonly eaten fresh and provide vitamin C and digestive enzymes.

They are notable for vitamin C, folate, potassium, fiber, and carotenoids, with papaya especially rich in vitamin A precursors.

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Fruits

Pint Fresh Raspberrie

Fresh raspberries are edible aggregate berries with a sweet-tart flavor and high water content. The import category appears clearly wrong; raspberries belong in Fruits.

Raspberries are especially high in fiber and provide vitamin C, manganese, vitamin K, and anthocyanin and ellagitannin polyphenols.

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Fruits

Pitted Dark Sweet Cherries

Pitted dark sweet cherries are sweet stone fruits with deep red to purple flesh and skins. They are commonly eaten fresh or frozen and provide natural sugars along with fiber and polyphenol antioxidants.

Dark sweet cherries provide vitamin C, potassium, fiber, and polyphenols including anthocyanins.

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Fruits

Pitted Fresh Or Frozen Dark Sweet Cherries

Dark sweet cherries are a stone fruit with juicy flesh and a naturally sweet flavor, available fresh or frozen with similar core nutrition. They are commonly eaten as a snack, in desserts, or added to smoothies and salads.

Dark sweet cherries provide vitamin C, potassium, fiber, and polyphenol antioxidants including anthocyanins.

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Seeds

Place Walnut Halves Alongside Or On Top Of The Segments.

Walnut halves are the edible kernels of walnuts, commonly eaten raw or used as a topping in sweet and savory dishes. They are nutrient-dense tree nuts with a rich, slightly bitter flavor.

Walnuts provide healthy polyunsaturated fats, including alpha-linolenic acid (ALA), along with fiber, manganese, copper, magnesium, and vitamin E compounds.

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Vegetables

Plum Tomatoe

Plum tomato is a type of tomato with firm flesh and relatively low moisture, commonly used in sauces, roasting, and canning. It is a fruit botanically but is typically used as a vegetable in cooking.

Plum tomatoes provide vitamin C, vitamin A precursors such as beta-carotene, potassium, folate, and the carotenoid lycopene.

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Fruits

Plums

Plums are a sweet, juicy, low-calorie fruit that are a powerhouse in vitamins, minerals, antioxidants, and phytonutrients.

Vitamin A, Vitamin C, Vitamin B-6, Vitamin K, Copper, Iron, Manganese, Potassium, Magnesium, Antioxidants

Produce

Plums Nectarines Or Persimmons

Plums, nectarines, and persimmons are sweet fruits commonly eaten fresh and used in salads, desserts, and preserves. They provide water, natural carbohydrates, fiber, and a range of vitamins and protective plant compounds.

These fruits commonly provide vitamin C, potassium, fiber, and polyphenol antioxidants; persimmons are also notable for vitamin A precursors.

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Produce

Poblano Chile

Poblano chile is a mild to moderately spicy green pepper commonly used in Mexican cuisine. It is a non-starchy vegetable often eaten fresh, roasted, or stuffed.

Poblano chiles provide vitamin C, vitamin A precursors, vitamin B6, folate, potassium, and small amounts of fiber.

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Produce

Poblano Chile Pepper

Poblano chile pepper is a mild to moderately spicy green pepper commonly used in Mexican cuisine. It is a low-calorie vegetable that provides vitamins, fiber, and antioxidant compounds.

Poblano peppers provide vitamin C, vitamin A carotenoids, vitamin B6, folate, potassium, and small amounts of fiber.

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Fruit

Pomegranate Aril

Pomegranate arils are the juicy, edible seed sacs found inside the pomegranate fruit. They have a sweet-tart flavor and are commonly eaten fresh or added to salads, yogurt, and grain dishes.

Pomegranate arils provide polyphenol antioxidants, fiber, vitamin C, vitamin K, folate, and potassium.

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Fruit

Pomegranate Juice

Pomegranate juice is the liquid extracted from pomegranate arils, with a tart-sweet flavor. It is commonly consumed as a fruit juice and is known for its high polyphenol content.

Pomegranate juice provides polyphenols such as punicalagins and anthocyanins, along with vitamin C and potassium.

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Produce

Pomegranate Seed

Fresh pomegranate seeds, also called arils, are the juicy edible seed coverings found inside pomegranates. They have a sweet-tart flavor and are commonly eaten raw or added to salads, yogurt, and grain dishes.

Pomegranate seeds provide fiber, vitamin C, vitamin K, folate, potassium, and antioxidant polyphenols such as punicalagins and anthocyanins.

Nuts

Pomegranate Seeds Or Berries

Pomegranate seeds, also called arils, are the edible juicy seed casings from the pomegranate fruit. They are sweet-tart and commonly eaten fresh or added to salads, yogurt, and grain dishes.

Pomegranate seeds provide fiber, vitamin C, vitamin K, folate, potassium, and polyphenol antioxidants such as punicalagins and anthocyanins.

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Produce

Portobello Mushroom

Portobello mushroom is a mature form of Agaricus bisporus with a dense, meaty texture and savory flavor. It is commonly used as a vegetable-like ingredient in roasted, grilled, or sautéed dishes.

Portobello mushrooms provide B vitamins including riboflavin, niacin, and pantothenic acid, along with selenium, copper, potassium, and small amounts of fiber.

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Produce

Precooked Beet

Precooked beet is beetroot that has been cooked for convenience while retaining much of its natural sweetness and earthy flavor. It is commonly eaten chilled, reheated, or added to salads and side dishes.

Precooked beet provides folate, manganese, potassium, fiber, and betalain pigments, along with naturally occurring nitrates.

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Seeds

Pumpkin Seeds

They contain high amounts of vitamin E, B-complex, magnesium, zinc, and omega-3 fatty acids.

Vitamin E, B-complex vitamins, Magnesium, Zinc, Omega-3 fatty acids

Vegetables

Purple Cabbage

Purple cabbage is a cruciferous vegetable with tightly packed leaves and a mild, slightly peppery flavor. It is commonly eaten raw, cooked, or fermented.

Purple cabbage provides vitamin C, vitamin K, fiber, folate, and anthocyanin antioxidants.

Vegetables

Purple Potatoe

Purple potato is a starchy tuber variety with naturally deep purple flesh and skin due to anthocyanin pigments. It is used similarly to other potatoes and provides carbohydrate, fiber, and antioxidant compounds.

Purple potatoes provide complex carbohydrates, fiber, potassium, vitamin C, vitamin B6, and anthocyanin polyphenols.

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Produce

Purple Sweet Potatoe

Purple sweet potato is a starchy root vegetable with vibrant purple flesh, valued for its naturally sweet flavor and high anthocyanin content. It is commonly cooked by steaming, baking, roasting, or boiling.

Purple sweet potato provides complex carbohydrates, fiber, vitamin C, potassium, manganese, and antioxidant anthocyanin pigments.

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Produce

Quartered Fresh Kumquats

Quartered fresh kumquats are small citrus fruits typically eaten whole, including the sweet peel and tart pulp. They provide a bright, tangy flavor and are commonly used fresh in salads, desserts, and preserves.

Kumquats provide vitamin C, fiber, small amounts of vitamin A, and antioxidant compounds such as flavonoids.

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Produce

Radishes, Chopped (Around 8)

Radishes are crisp root vegetables with a peppery flavor, commonly eaten raw in salads or as a crunchy garnish. Chopped radishes are low in calories and add texture, water, and micronutrients to meals.

Radishes provide vitamin C, small amounts of folate and potassium, fiber, and naturally occurring glucosinolates and other phytochemicals.

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Produce

Rainbow Chard

Rainbow chard is a colorful leafy green vegetable in the beet family with mild, earthy leaves and crisp stalks. It is commonly eaten sautéed, steamed, or added to soups and grain dishes.

Rainbow chard provides vitamin K, vitamin A, vitamin C, magnesium, potassium, and smaller amounts of iron and calcium.

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Spices

Ras El Hanout Spice Blend

Ras el hanout is a North African spice blend that typically combines warming spices such as cumin, coriander, cinnamon, ginger, turmeric, pepper, and other aromatics. Its exact ingredients vary widely by producer and region.

It provides small amounts of minerals such as manganese, iron, and calcium, along with diverse polyphenols from its mixed spices.

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Condiments

Recipe Homemade Vegan Pesto Or ¾ Cup Purchased Oil-Free Vegan Pesto

Vegan pesto is a blended sauce typically made from basil, garlic, nuts or seeds, and seasonings; oil-free versions often use water, vegetable broth, or aquafaba instead of oil. It is used as a condiment or sauce and can provide concentrated flavor along with some nutrients from herbs and nuts or seeds.

Depending on the recipe, vegan pesto commonly provides vitamin K, vitamin E, some folate, manganese, and small amounts of magnesium and healthy unsaturated fats from nuts or seeds.

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Produce

Red And/Or Yellow Bell Pepper

Red and yellow bell peppers are sweet, mild peppers commonly eaten raw or cooked. They are non-spicy vegetables rich in vitamin C and carotenoid antioxidants.

Red and yellow bell peppers are especially high in vitamin C and provide vitamin A precursors such as beta-carotene, along with vitamin B6, folate, potassium, and fiber.

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Produce

Red Bell Pepper

Red bell pepper is a sweet, crisp vegetable that is the fully ripened form of the bell pepper. It is commonly eaten raw or cooked and is especially valued for its high vitamin C content.

Red bell pepper is especially rich in vitamin C, vitamin A carotenoids, vitamin B6, folate, and potassium, with small amounts of fiber.

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Produce

Red Bell Pepper Or Halved Grape Tomatoe

This entry appears to combine two produce items: red bell pepper and halved grape tomato. Both are non-starchy vegetables commonly used raw or cooked and are rich in vitamin C and protective carotenoids.

Red bell pepper and grape tomato provide vitamin C, vitamin A precursors such as beta-carotene, potassium, folate, and antioxidants including lycopene in tomato.

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Produce

Red Bell Pepper Strip

Red bell pepper strips are sliced pieces of mature sweet red bell pepper, a non-starchy vegetable commonly eaten raw or cooked. They are crisp, mildly sweet, and widely used in salads, stir-fries, and snack trays.

Red bell peppers are especially rich in vitamin C and provide vitamin A precursors such as beta-carotene, along with vitamin B6, folate, and potassium.

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Vegetables

Red Cabbage

Red Cabbage is one of the most healthful and least expensive vegetables available today.

Vitamin C, Vitamin K, B-complex vitamins, Iodine, Calcium, Magnesium, Potassium, Iron, Anthocyanins, Polyphenols

Spices

Red Chili Powder Or Paprika

Red chili powder and paprika are ground spices made from dried peppers; paprika is typically milder, while red chili powder is often hotter depending on the pepper variety used. They are commonly used to add color, flavor, and varying heat to savory dishes.

They provide carotenoids such as capsanthin and beta-carotene, and can contribute vitamin A, vitamin E, and small amounts of vitamin C and minerals depending on the variety.

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Spices

Red Chilli

Red chilli is the ripe fruit of pungent Capsicum peppers used fresh, dried, or powdered to add heat and flavor to foods. It is commonly used in many cuisines and contains capsaicinoids that give it its characteristic spiciness.

Red chilli provides vitamin C, provitamin A carotenoids, vitamin B6, and small amounts of potassium and fiber.

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Fruit

Red Grape

Red grapes are sweet, juicy fruits commonly eaten fresh or used in juices, salads, and desserts. They contain natural sugars along with water, fiber, vitamins, and polyphenol antioxidants.

Red grapes provide carbohydrates, water, fiber, vitamin K, vitamin C, copper, and antioxidant compounds such as anthocyanins and resveratrol.

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Vegetables

Red Onion

Red onion is a bulb vegetable with a sharp flavor that becomes sweeter when cooked. It is commonly used raw in salads and salsas or cooked in savory dishes.

Red onion provides vitamin C, small amounts of folate and potassium, fiber, and antioxidant compounds such as anthocyanins and quercetin.

Produce

Red Onion Or Shallots

Red onions and shallots are pungent allium vegetables commonly used raw or cooked to add flavor, aroma, and mild sweetness. They are similar nutritionally, with red onions generally higher in anthocyanin pigments and shallots offering a slightly milder taste.

They provide vitamin C, folate, potassium, small amounts of vitamin B6, and antioxidant compounds such as quercetin and other flavonoids.

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Produce

Red Onion Slices Separated

Red onion is a pungent bulb vegetable commonly eaten raw or cooked, with separated slices often used in salads, sandwiches, and savory dishes. It provides flavor along with fiber and antioxidant plant compounds.

Red onion provides vitamin C, folate, potassium, fiber, and sulfur-containing phytochemicals such as quercetin and anthocyanins.

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Produce

Red Or Orange Bell Pepper

Red and orange bell peppers are sweet, crisp vegetables commonly eaten raw or cooked. They are mature varieties of sweet pepper and are especially rich in antioxidant vitamins.

Red and orange bell peppers are especially high in vitamin C and provide vitamin A precursors (carotenoids such as beta-carotene), vitamin B6, folate, potassium, and fiber.

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Vegetables

Red Pepper

Red pepper usually refers to the sweet red bell pepper, a mature form of Capsicum annuum with a crisp texture and mild flavor. It is commonly eaten raw or cooked in savory dishes.

Red pepper is especially high in vitamin C and also provides vitamin A carotenoids, vitamin B6, folate, and potassium.

Produce

Red Tomato

Red tomato is a juicy, edible fruit commonly used as a vegetable in salads, sauces, and cooked dishes. It is low in calories and rich in water, with a mild sweet-tart flavor.

Red tomatoes provide vitamin C, potassium, folate, vitamin K, and carotenoids such as lycopene and beta-carotene.

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Grains

Riced Butternut Squash

Riced butternut squash is butternut squash cut into rice-sized pieces, commonly used as a lower-carbohydrate alternative to grains or rice. It has a mildly sweet flavor and soft texture when cooked.

It provides vitamin A precursors (beta-carotene), vitamin C, potassium, and fiber, with relatively low calories compared with cooked grains.

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Grains

Riced Cauliflower

Riced cauliflower is cauliflower that has been finely chopped into rice-sized pieces and used as a low-carbohydrate substitute for grains. It is a non-starchy vegetable with a mild flavor and versatile culinary use.

It provides vitamin C, vitamin K, folate, fiber, and small amounts of potassium and other phytonutrients such as glucosinolates.

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Other

Roasted Brussels Sprout

Roasted Brussels sprouts are a cooked cruciferous vegetable with a firm texture and slightly sweet, nutty flavor. Roasting concentrates their flavor while retaining much of their fiber and micronutrient content.

Brussels sprouts provide fiber, vitamin C, vitamin K, folate, manganese, and smaller amounts of potassium and vitamin A.

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Vegetables

Roasted Cauliflower

Roasted cauliflower is cauliflower cooked until tender and lightly browned, which brings out a nutty, slightly sweet flavor. It is a non-starchy cruciferous vegetable commonly served as a side dish or used in grain-free recipes.

Roasted cauliflower provides vitamin C, vitamin K, folate, fiber, and smaller amounts of potassium and choline.

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Produce

Roasted Garlic, Mashed

Roasted mashed garlic is cooked garlic with a softened texture and milder, sweeter flavor than raw garlic. It is commonly used as a vegetable-based ingredient or seasoning in savory dishes.

Roasted garlic provides small amounts of vitamin C, vitamin B6, manganese, selenium, and prebiotic fructans.

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Other

Roasted Mixed Vegetable

Roasted mixed vegetables are a cooked dish made from assorted vegetables, often including combinations such as carrots, broccoli, cauliflower, peppers, zucchini, onions, or squash. Nutrition varies by the mix and added oil, but they generally provide fiber, vitamins, minerals, and plant antioxidants.

Typically provides dietary fiber, vitamin C, vitamin A precursors such as beta-carotene, potassium, folate, and varying amounts of vitamin K depending on the vegetables used.

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Spices

Roasted Red Peppers (From A Jar), Diced

Jarred roasted red peppers are sweet peppers that have been fire-roasted, peeled, and preserved in water, oil, or brine, then diced for convenience. They retain many of the nutrients of red bell peppers, though sodium can be high depending on the packing liquid.

Roasted red peppers provide vitamin C, vitamin A carotenoids such as beta-carotene, vitamin B6, and small amounts of fiber and potassium.

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Produce

Roasted Yellow Bell Pepper

Roasted yellow bell pepper is a sweet, mild pepper that becomes softer and slightly smoky when cooked. It is a non-starchy vegetable commonly used in salads, sandwiches, sauces, and roasted vegetable dishes.

Yellow bell peppers are especially rich in vitamin C and also provide vitamin A precursors, vitamin B6, folate, and potassium.

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Produce

Roma Tomatoe

Roma tomato is a plum-style tomato commonly used in sauces, roasting, and salads. It is a low-calorie vegetable-like fruit with firm flesh and relatively low moisture compared with other tomatoes.

Roma tomatoes provide vitamin C, potassium, folate, vitamin A precursors, and the carotenoid lycopene.

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Produce

Roma Tomatoes, Cut Into Chunk

Roma tomatoes are a firm, meaty variety of tomato commonly used fresh or cooked. Cut into chunks, they work well in salads, salsas, sauces, and roasted vegetable dishes.

Roma tomatoes provide vitamin C, potassium, folate, vitamin A precursors, and the carotenoid lycopene.

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Fruits

Rose Hips

Rose Hips from the rugosa rose plant are an exceptional healing fruit that grow abundantly in the wild and in home gardens.

Vitamin C, Vitamin E, Vitamin K

Spices

Rosemary Or 1½ Teaspoons Dried Rosemary

Rosemary is an aromatic culinary herb commonly used dried as a seasoning; in this context, the spice categorization is acceptable. It has a strong pine-like flavor and provides small amounts of antioxidants and micronutrients.

Rosemary contains polyphenols such as rosmarinic acid and carnosic acid, and provides small amounts of manganese, iron, calcium, and vitamin A.

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Produce

Rosemary Or Thyme

Rosemary and thyme are aromatic culinary herbs commonly used fresh or dried to season savory dishes. They provide flavor with minimal calories and contain naturally occurring antioxidant plant compounds.

They provide small amounts of vitamin K, manganese, iron, calcium, and antioxidant polyphenols such as rosmarinic acid and thymol-related compounds.

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Produce

Roughly Chopped Fresh Basil

Fresh basil is a leafy culinary herb commonly used to add a sweet, aromatic flavor to savory dishes. Roughly chopped fresh basil is typically used raw or added near the end of cooking.

Fresh basil provides vitamin K along with smaller amounts of vitamin A, vitamin C, manganese, and various polyphenol compounds.

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Produce

Roughly Chopped Red Cabbage

Roughly chopped red cabbage is a cruciferous vegetable with a crisp texture and mildly peppery, slightly sweet flavor. It is commonly eaten raw in slaws and salads or cooked in sautés, soups, and braises.

Red cabbage provides vitamin C, vitamin K, fiber, folate, and anthocyanin pigments along with smaller amounts of vitamin B6, potassium, and manganese.

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Produce

Rutabaga

Rutabaga is a root vegetable with a mildly sweet, earthy flavor, commonly roasted, mashed, or added to soups and stews. It is a cruciferous vegetable and is nutritionally similar to turnips and cabbage.

Rutabaga provides vitamin C, fiber, potassium, manganese, and smaller amounts of folate and vitamin B6.

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Herbs

Sage

Sage is a legendary herb well known for its phenomenal health promoting and disease preventing properties.

Antioxidants

Fish

Salmon

Rich in omega-3 fatty acids that reduce inflammation and support cardiovascular and brain health.

Omega-3 (EPA/DHA), vitamin D, B12, selenium

Produce

San Marzano Crushed Tomatoe

San Marzano crushed tomatoes are a tomato product made from a plum-style variety known for balanced sweetness and acidity. They are commonly used in sauces, soups, and braised dishes.

They provide lycopene, vitamin C, potassium, folate, and small amounts of vitamin A and fiber.

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Produce

Scallion

Scallion, also called green onion or spring onion, is a mild allium vegetable with edible white bulbs and green tops. It is commonly used raw or cooked to add fresh onion flavor to dishes.

Scallions provide vitamin K, vitamin C, folate, small amounts of vitamin A, and beneficial sulfur-containing compounds typical of allium vegetables.

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Produce

Scallions And Fresh Cilantro Leave

Scallions and fresh cilantro leaves are aromatic culinary vegetables and herbs commonly used raw or cooked to add pungent, fresh flavor to dishes. They are low in calories and contribute small amounts of vitamins, minerals, and protective plant compounds.

They provide vitamin K, vitamin C, folate, and small amounts of potassium and carotenoid antioxidants.

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Produce

Scallions White And Green Parts

Scallions, also called green onions, are a mild allium vegetable eaten raw or cooked, including both the white bulb and green tops. They add onion-like flavor while contributing small amounts of vitamins and antioxidants.

Scallions provide vitamin K, vitamin C, folate, and small amounts of vitamin A and potassium.

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Other

Scallions, Finely Chopped

Scallions, also called green onions, are the young shoots of Allium fistulosum or related onion varieties, used raw or cooked for a mild onion flavor. Finely chopped scallions are commonly added to salads, soups, stir-fries, egg dishes, and garnishes.

Scallions provide vitamin K, vitamin C, small amounts of folate and vitamin A precursors, along with fiber and sulfur-containing phytonutrients.

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Herbs

Schisandra

Schisandra is a medicinal berry that has been used for thousands of years for its exceptional health promoting benefits.

Rich in essential vitamins, minerals, and antioxidants

Produce

Scotch Bonnet Or Habanero Chile

Scotch bonnet and habanero are very hot varieties of Capsicum chinense commonly used fresh or cooked to add intense heat and fruity flavor to dishes. Botanically they are chile peppers and fit the produce category as vegetables in culinary use.

They are especially high in vitamin C and also provide vitamin A carotenoids, small amounts of vitamin B6, potassium, and antioxidant plant compounds including capsaicinoids.

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Produce

Scrubbed Beet

Scrubbed beet refers to beetroot that has been cleaned for cooking or eating. It is a root vegetable with an earthy flavor and naturally occurring pigments and nitrates.

Beets provide folate, manganese, potassium, fiber, vitamin C, and betalain pigments.

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Fruit

Seedless Red Grape

Seedless red grapes are sweet, juicy fruits commonly eaten fresh as a snack or added to salads and desserts. They are a source of water, natural carbohydrates, and plant polyphenols.

Seedless red grapes provide carbohydrates, water, vitamin K, small amounts of vitamin C and copper, and polyphenols such as anthocyanins and resveratrol.

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Herbs

Self heal (or heal-all)

Self heal (or heal-all) is a wonderful medicinal flower and herb which as the name suggests has tremendous healing properties.

Antioxidants

Mushrooms

Shiitake Mushrooms

Shiitake Mushrooms have been called the “miracle mushroom” due to their powerful immune boosting and cancer fighting properties.

Vitamin B12, Vitamin A, Vitamin D, Vitamin C, Iron, Zinc, Amino acids

Vegetables

Shishito Pepper

Shishito pepper is a mild, thin-skinned East Asian chili pepper usually eaten cooked whole. It is low in calories and adds a slightly sweet, grassy flavor with occasional hotter peppers mixed in.

Shishito peppers provide vitamin C, small amounts of vitamin A, vitamin K, vitamin E, folate, and fiber.

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Other

Shiso Leaves

Shiso leaves are aromatic leaves from Perilla frutescens, used in Japanese, Korean, and other East Asian cuisines as a garnish, herb, or wrap. They have a distinctive flavor that is minty, basil-like, and slightly spicy.

Shiso leaves provide vitamin K, vitamin A carotenoids, small amounts of vitamin C, calcium, and antioxidant polyphenols such as rosmarinic acid.

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Produce

Shredded Cabbage (Green Or Napa)

Shredded green or napa cabbage is a mild, crunchy cruciferous vegetable commonly eaten raw in slaws and salads or lightly cooked. It is low in calories and provides fiber along with several vitamins and protective plant compounds.

Cabbage provides vitamin C, vitamin K, folate, fiber, and smaller amounts of vitamin B6, potassium, and antioxidant phytochemicals such as glucosinolates and polyphenols.

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Spices

Sliced Carrots, Cucumbers, And Bell Pepper

A fresh raw vegetable mix of sliced carrots, cucumbers, and bell peppers, commonly served as a snack or side. It provides a hydrating, low-calorie combination of crunchy vegetables.

This mix provides vitamin A from carrots, vitamin C from bell peppers, plus fiber, potassium, and various carotenoids and polyphenols.

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Produce

Sliced Fresh Cremini Or Button Mushroom

Cremini and button mushrooms are edible fungi commonly used as a versatile vegetable in cooking. They have a mild, savory flavor and a firm texture when fresh.

They provide B vitamins such as riboflavin and niacin, selenium, copper, potassium, and small amounts of fiber and protein.

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Produce

Sliced Mushrooms (Shiitake Or Cremini Work Well)

Sliced mushrooms such as shiitake or cremini are edible fungi commonly used in savory dishes. They are low in calories and provide a mix of fiber, minerals, and bioactive compounds.

Mushrooms provide B vitamins including riboflavin and niacin, plus selenium, copper, potassium, and small amounts of ergothioneine and beta-glucans.

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Produce

Slivered Fresh Basil

Slivered fresh basil is the cut leaf of the basil herb, commonly used to add a sweet, peppery aroma and flavor to dishes. It is typically used fresh in salads, sauces, pasta, and vegetable preparations.

Fresh basil provides vitamin K, small amounts of vitamin A, vitamin C, manganese, and antioxidant polyphenols.

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Produce

Slivered Green Cabbage

Slivered green cabbage is thinly sliced green cabbage, a cruciferous vegetable commonly eaten raw or cooked. It has a mild, slightly peppery flavor and is often used in slaws, salads, and stir-fries.

Green cabbage provides vitamin C, vitamin K, folate, fiber, and small amounts of potassium and vitamin B6.

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Produce

Slivered Radishe

Likely a misspelling of slivered radish, which refers to radish cut into thin strips. Radish is a crisp root vegetable commonly eaten raw in salads, slaws, and garnishes.

Radish provides vitamin C, small amounts of folate and potassium, water, fiber, and glucosinolate-related phytochemicals.

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Produce

Slivered Red Bell Pepper

Slivered red bell pepper is the sliced form of ripe sweet pepper, valued for its crisp texture and mild, sweet flavor. It is commonly eaten raw or lightly cooked in salads, stir-fries, and snack trays.

Red bell pepper is especially high in vitamin C and also provides vitamin A carotenoids, vitamin B6, folate, potassium, and small amounts of fiber.

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Produce

Slivered Red Onion

Slivered red onion is a sliced form of red onion, a pungent bulb vegetable commonly eaten raw or cooked. It adds sharp flavor, crunch, and color to salads, sandwiches, and cooked dishes.

Red onion provides vitamin C, small amounts of folate and potassium, fiber, and antioxidant compounds including quercetin and anthocyanins.

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Produce

Slivered Yellow Bell Pepper

Slivered yellow bell pepper is a sweet, crunchy form of mature bell pepper commonly used raw or lightly cooked. It is a non-starchy vegetable with high water content and a mild flavor.

Yellow bell pepper is especially rich in vitamin C and also provides vitamin A precursors, vitamin B6, folate, potassium, and small amounts of fiber.

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Vegetables

Small Daikon, Cut Into 1‑Inch Chunk

Daikon is a mild white radish commonly eaten raw, pickled, or cooked. Small daikon cut into chunks is a low-calorie cruciferous vegetable with a crisp texture and peppery-sweet flavor.

Daikon provides vitamin C, fiber, folate, potassium, and small amounts of calcium and other antioxidants.

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Vegetables

Small Red Onion, Finely Chopped

Small red onion is a pungent bulb vegetable commonly used raw or cooked for flavor, color, and texture. Finely chopped onion provides small amounts of fiber and protective plant compounds such as flavonoids and sulfur-containing compounds.

Red onion provides vitamin C, small amounts of folate and potassium, fiber, and phytochemicals including quercetin and anthocyanins.

Spices

Smoked Paprika

Smoked paprika is a ground spice made from dried peppers that have been smoked before milling, giving it a sweet, earthy, and smoky flavor. It is commonly used to season meats, stews, roasted vegetables, and sauces.

Smoked paprika provides small amounts of vitamin A precursors such as carotenoids, along with some vitamin E and trace minerals, though it is typically used in small quantities.

Produce

Snipped Fresh Basil

Fresh basil is a fragrant leafy culinary herb commonly used in salads, sauces, and cooked dishes. It is low in calories and adds flavor along with small amounts of vitamins and protective plant compounds.

Basil provides vitamin K and smaller amounts of vitamin A, vitamin C, manganese, and polyphenol antioxidants.

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Produce

Snipped Fresh Parsley

Fresh parsley is a leafy green herb commonly used as a garnish and flavoring ingredient in savory dishes. It has a bright, slightly peppery taste and contributes small amounts of nutrients when used fresh.

Parsley is especially high in vitamin K and also provides vitamin C, vitamin A, folate, and antioxidant flavonoids such as apigenin and luteolin.

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Produce

Snipped Fresh Thyme

Fresh thyme is an aromatic culinary herb from the mint family, commonly used to season savory dishes. It provides flavor with small amounts of vitamins, minerals, and antioxidant plant compounds.

Fresh thyme provides vitamin K and smaller amounts of vitamin C, vitamin A, manganese, and other antioxidant polyphenols such as thymol.

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Teas

Spearmint Tea

Spearmint Tea is a sweet, mild herb that is packed with vitamins, minerals, and antioxidants such as vitamin A, C, B-complex, beta carotene, iron, magnesium, calcium, manganese, and potassium.

Vitamin A, Vitamin C, B-complex vitamins, Iron, Magnesium, Calcium, Manganese, Potassium, Antioxidants, Beta-carotene

Leafy Green

Spinach

Rich in iron, folate, and lutein, spinach supports blood health, vision, and energy.

Iron, folate, vitamin K, lutein, magnesium

Produce

Spinach Or Arugula

Leafy green vegetables with a peppery to mild flavor, commonly eaten raw or cooked. Spinach and arugula are nutrient-dense produce choices that provide vitamins, minerals, and protective plant compounds.

They are notable for vitamin K, folate, vitamin A carotenoids, vitamin C, and minerals such as potassium; spinach also provides iron and magnesium.

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Herbs

Sprig Curry Leaves, Roughly Torn

Curry leaves are aromatic leaves from the curry tree commonly used in South Asian cooking to add a citrusy, savory flavor. They are typically used fresh or lightly cooked in tempering, curries, and chutneys.

Curry leaves provide small amounts of fiber, vitamin A precursors, vitamin C, iron, calcium, and various antioxidant phytochemicals.

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Sprouts

Whether alfalfa or sunflower, sprouts are a nutritional powerhouse, packed with a full range of vitamins including A, D, C, K, and B-complex, as well as minerals such as iron, calcium, magnesium, zinc, silicon.

Vitamin A, Vitamin D, Vitamin C, Vitamin K, B-complex vitamins, Iron, Calcium, Magnesium, Zinc, Silicon

Produce

Stir-Fry Vegetable

A stir-fry vegetable mix is typically a blend of assorted vegetables prepared for quick cooking, such as broccoli, carrots, bell peppers, snow peas, or similar produce. Its nutrition varies by the specific vegetables included, but it is generally a low-calorie, fiber-rich produce item.

Typically provides vitamin C, vitamin A, folate, potassium, and varying amounts of fiber and phytonutrients depending on the vegetable mix.

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Spices

Sumac

Sumac is a tangy, deep red spice made from the dried and ground berries of certain Rhus species, commonly used in Middle Eastern and Mediterranean cooking. It adds a lemony, tart flavor to meats, salads, grains, and spice blends.

Sumac contains polyphenols and small amounts of fiber, vitamin C, and minerals such as potassium and calcium, though it is typically consumed in small amounts.

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Produce

Sun-Dried Tomatoe

Sun-dried tomatoes are ripe tomatoes that have been dehydrated to concentrate their flavor and nutrients. They are commonly used in salads, pasta dishes, spreads, and Mediterranean-style cooking.

Sun-dried tomatoes are notable for lycopene, potassium, vitamin C, vitamin K, iron, and fiber, though amounts vary by preparation.

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Produce

Sun-Dried Tomatoes

Sun-dried tomatoes are dehydrated ripe tomatoes with a concentrated sweet-tart flavor and chewy texture. They are commonly used in salads, pasta dishes, sauces, and Mediterranean-style recipes.

Sun-dried tomatoes are especially rich in lycopene, potassium, vitamin C, vitamin K, iron, and fiber, though sodium can be high in salted or oil-packed products.

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Nuts

Sunflower Kernel

Sunflower kernels are the edible seeds of the sunflower plant, commonly eaten raw or roasted and used in snacks, baking, and salads. They are nutrient-dense and rich in unsaturated fats, protein, and vitamin E.

Sunflower kernels provide vitamin E, healthy polyunsaturated and monounsaturated fats, magnesium, selenium, copper, folate, and plant protein.

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Seeds

Sunflower Seeds

They are a rich source of easily digestible and assimilable protein which is essential for the repair of tissues, nerves, and cells.

Vitamin D, B-complex vitamins, Vitamin K, Vitamin E, Selenium, Magnesium, Zinc, Iron, Protein, Antioxidants

Sprouts

Sunflower Sprouts

Sunflower Sprouts (also known as sunflower greens) are a great tasting micro-green that are grown from sunflower seeds.

Vitamin A, Vitamin E, Vitamin D, B-complex vitamins, Calcium, Iron, Copper, Magnesium, Zinc, Protein

Fruit

Sweet Cherrie

Sweet cherries are small stone fruits with juicy flesh and a naturally sweet flavor, commonly eaten fresh or used in desserts. The import category of Fruit is correct.

Sweet cherries provide vitamin C, potassium, fiber, and antioxidant compounds such as anthocyanins and other polyphenols.

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Fruits

Sweet Cherries

Sweet cherries are small stone fruits with juicy flesh and a naturally sweet flavor, commonly eaten fresh or used in desserts. They are a source of antioxidants and water, making them a refreshing fruit choice.

Sweet cherries provide vitamin C, potassium, fiber, and antioxidant compounds such as anthocyanins and other polyphenols.

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Spices

Sweet Or Mild Paprika

Sweet or mild paprika is a ground spice made from dried sweet red peppers, valued for its bright color and mild, slightly sweet flavor. It is commonly used to season stews, roasted vegetables, meats, and sauces.

Paprika provides carotenoids including beta-carotene and capsanthin, along with small amounts of vitamin E, vitamin B6, and iron.

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Spices

Sweet Paprika

Sweet paprika is a ground spice made from dried sweet red peppers, commonly used to add mild pepper flavor and red color to foods. It is less pungent than hot paprika and contributes small amounts of nutrients when used in typical culinary quantities.

Sweet paprika is notably rich in carotenoids including beta-carotene, and also provides vitamin E, vitamin B6, and small amounts of iron and potassium.

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Spices

Sweet Paprika Powder

Sweet paprika powder is a ground spice made from dried sweet red peppers. It adds mild pepper flavor, vibrant color, and small amounts of antioxidants to foods.

Sweet paprika provides carotenoids such as beta-carotene and capsanthin, along with small amounts of vitamin E, vitamin B6, and iron.

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Vegetables

Sweet Pepper (Red, Yellow, Or Orange), Thinly Sliced

Sweet peppers are the mature, sweet-tasting fruits of certain Capsicum annuum varieties, commonly eaten raw or cooked. Red, yellow, and orange peppers are crisp, juicy, and mild compared with hot peppers.

Sweet peppers are especially rich in vitamin C and provide vitamin A precursors such as beta-carotene, along with vitamin B6, folate, and potassium.

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Grains

Sweet Purple Sticky Rice

Sweet purple sticky rice is a whole-grain glutinous rice variety with a naturally dark purple color from anthocyanin pigments. It is commonly used in Asian dishes and desserts and provides carbohydrate with some fiber and minerals.

It provides complex carbohydrates along with anthocyanins, manganese, small amounts of iron and magnesium, and modest fiber compared with white rice.

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Herbs

Sweet Violet

Sweet Violet is a medicinal flower and herb that has been used for thousands of years for its healing properties.

Vitamin A, Vitamin C

Produce

Sweety Drop Peppers Or Chopped Peppadew Peppers

Sweety Drop and Peppadew peppers are small, sweet-tangy pepper varieties commonly sold fresh, pickled, or chopped. They are produce vegetables and are typically low in calories while adding color and mild heat to dishes.

These peppers provide vitamin C and smaller amounts of vitamin A, vitamin B6, and potassium, with very little fat or protein.

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Produce

Swiss Chard Center Stems Removed Leaves

Swiss chard leaves are the tender leafy portion of the chard plant, with the thicker center stems removed. They are commonly cooked or eaten raw and provide a low-calorie, nutrient-dense vegetable option.

Swiss chard leaves are especially rich in vitamins K, A, and C, and also provide magnesium, potassium, iron, and folate.

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Produce

Thai Basil

Thai basil is a fragrant culinary herb with a sweet, spicy, anise-like flavor commonly used in Southeast Asian cooking. It is typically eaten fresh or lightly cooked in small amounts.

Thai basil provides small amounts of vitamin K, vitamin A, manganese, and antioxidant plant compounds such as eugenol and rosmarinic acid.

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Produce

Thai Chile

Thai chile is a small, very hot chili pepper commonly used in Southeast Asian cooking. It adds intense heat and a sharp, fruity flavor to sauces, curries, and stir-fries.

Thai chile provides vitamin C, vitamin A carotenoids, small amounts of vitamin B6, and capsaicin-related phytonutrients.

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Produce

Thai Chili

Thai chili is a small, very hot chili pepper commonly used fresh or dried in Southeast Asian cooking. It is a produce item and is typically used to add heat and flavor rather than bulk nutrition.

Thai chili provides vitamin C, small amounts of provitamin A carotenoids, vitamin B6, and antioxidant compounds including capsaicinoids.

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Spices

Thai Spice Blend

Thai spice blend is a mixed seasoning typically made from several dried spices and sometimes herbs such as chili, coriander, cumin, turmeric, ginger, garlic, or lemongrass. Its exact ingredients vary by brand and recipe.

Thai spice blends are usually used in small amounts and may provide trace amounts of antioxidants and small quantities of compounds from spices such as curcumin, gingerols, and carotenoids, depending on the ingredients.

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Produce

Thickly Sliced Red Onion

Red onion is a pungent bulb vegetable commonly eaten raw or cooked, with thick slices often used in salads, sandwiches, and savory dishes. It provides flavor along with fiber and antioxidant compounds.

Red onion provides vitamin C, fiber, folate, potassium, and phytonutrients such as quercetin and anthocyanins.

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Herbs

Thyme

Thyme has a powerful ability to kill off bacteria and viruses and should be taken at first signs of a cold or illness.

Vitamin A, Vitamin E, Vitamin C, Vitamin K, B-complex vitamins, Calcium, Iron, Manganese, Selenium, Potassium

Spices

Thyme Leave

Thyme leaves are the small, aromatic leaves of the thyme plant, used fresh or dried to season savory dishes. They have a strong herbal flavor and are commonly classified as a culinary spice or herb.

Thyme provides vitamin K and smaller amounts of vitamin A, vitamin C, manganese, iron, and various polyphenol compounds such as thymol.

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Spices

Thyme Or 1 Teaspoon Dried Thyme

Thyme is an aromatic culinary herb commonly used fresh or dried to season savory dishes. Dried thyme is concentrated in flavor and provides small amounts of antioxidants and micronutrients.

Thyme provides vitamin K and small amounts of vitamin A, vitamin C, manganese, iron, and polyphenol compounds such as thymol and carvacrol.

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Spices

Thyme Or Rosemary Leave

Thyme and rosemary leaves are aromatic culinary herbs commonly used fresh or dried to flavor savory dishes. They are rich in plant compounds and are typically consumed in small amounts as seasonings.

They provide small amounts of vitamin K, manganese, iron, calcium, and antioxidant compounds such as rosmarinic acid, thymol, and carnosic acid.

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Produce

To 2 Cups Roughly Chopped Baby Spinach Or Tender Kale Leave

Baby spinach or tender kale leaves are leafy green vegetables commonly eaten raw or lightly cooked. They are nutrient-dense ingredients used in salads, smoothies, sautés, and other savory dishes.

They provide vitamin K, vitamin A, vitamin C, folate, and manganese, with spinach contributing iron and kale contributing notable carotenoids.

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Other

Toasted Pine Nuts Or Walnut

Toasted pine nuts or walnut refers to edible tree nuts commonly eaten as snacks or used in cooking; toasting enhances flavor but does not substantially change their core nutrient profile. They provide healthy fats, some protein, and a range of micronutrients.

These nuts are notable for healthy mono- and polyunsaturated fats, vitamin E, magnesium, manganese, copper, and some fiber, with walnuts also providing alpha-linolenic acid (ALA) omega-3.

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Seeds

Toasted Sunflower Seed

Toasted sunflower seeds are the edible seeds of the sunflower, commonly eaten as a snack or added to salads, baked goods, and grain dishes. Toasting enhances flavor but may slightly reduce some heat-sensitive nutrients.

Sunflower seeds provide vitamin E, selenium, magnesium, copper, phosphorus, healthy fats, protein, and some fiber.

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Vegetables

Tomato

Tomato is a widely used edible fruit commonly prepared as a vegetable in savory dishes. It is eaten raw or cooked and used in salads, sauces, soups, and many other foods.

Tomatoes provide vitamin C, potassium, folate, vitamin K, and carotenoid antioxidants including lycopene.

Vegetables

Tomatoe

Tomato is a widely used edible fruit commonly prepared as a vegetable in savory dishes. It is eaten fresh, cooked, or processed into sauces, soups, and juices.

Tomatoes provide vitamin C, potassium, folate, vitamin K, and carotenoid antioxidants including lycopene.

Produce

Tomatoes, Cut Into Eighth

Tomatoes are the edible fruit of the tomato plant and are commonly used as a vegetable in meals. Cut tomatoes retain the same nutritional profile as whole tomatoes, with high water content and a bright, mildly acidic flavor.

Tomatoes provide vitamin C, potassium, folate, vitamin K, and carotenoid antioxidants including lycopene and beta-carotene.

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Produce

Torn Frisee Or Napa Cabbage

Frisée and napa cabbage are leafy produce items in the chicory and cabbage families, respectively. Both are low-calorie vegetables commonly eaten raw or lightly cooked and provide fiber and a range of vitamins.

They provide vitamin K, vitamin C, folate, and small amounts of potassium and other antioxidant compounds.

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Spices

Turmeric

Turmeric is a natural wonder in the healing world and has been used as a powerful anti-inflammatory, antioxidant, antiseptic, and anti-depressant since ancient times.

Antioxidants, Curcumin

Spices

Turmeric Or 1 Tablespoon Finely Chopped Turmeric Root

Turmeric root is a golden-orange rhizome commonly used as a spice, fresh or dried, in savory dishes and beverages. It is known for its curcuminoids, especially curcumin, along with aromatic compounds.

Turmeric provides manganese, iron, potassium, fiber, and small amounts of vitamin C, with curcuminoids and other polyphenols as notable bioactive compounds.

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Spices

Unsalted Sunflower Seed Kernels

Unsalted sunflower seed kernels are the edible inner portion of sunflower seeds, commonly eaten as a snack or added to salads, cereals, and baked goods. They are nutrient-dense seeds with a mild, nutty flavor.

Sunflower seed kernels are rich in vitamin E, healthy polyunsaturated and monounsaturated fats, protein, fiber, magnesium, selenium, copper, and folate.

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Other

Unsweetened Dried Tart Cherrie

Unsweetened dried tart cherries are dehydrated sour cherries with a concentrated sweet-tart flavor and chewy texture. They provide fruit-derived polyphenols and fiber, but drying also concentrates natural sugars and calories compared with fresh cherries.

They provide carbohydrates, fiber, potassium, and antioxidant compounds including anthocyanins and other polyphenols, with smaller amounts of vitamin A and vitamin C.

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Produce

Vegetable

A vegetable is a broad culinary category for edible plant parts such as leaves, stems, roots, flowers, and pods. Nutritional value varies widely by type, but vegetables are generally nutrient-dense foods commonly included in healthy dietary patterns.

Vegetables commonly provide fiber, vitamin C, folate, potassium, carotenoids, and a range of antioxidant phytochemicals, depending on the specific vegetable.

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Produce

Vegetable Medley

A vegetable medley is a mixed dish or blend of assorted vegetables, typically used as a side or ingredient. Its nutrition varies by the vegetables included and how it is prepared.

Vegetable medleys commonly provide fiber, vitamin C, vitamin A precursors, folate, potassium, and a range of antioxidant compounds, depending on the mix.

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Other

Vegetable Oil

Vegetable oil is a broad term for refined oils extracted from plant sources such as soybean, corn, sunflower, canola, or safflower. It is commonly used for cooking and baking and is primarily a source of dietary fat.

Vegetable oil provides mostly fat, especially unsaturated fatty acids, and may contain vitamin E depending on the source oil and level of refining.

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Other

Vegetable Oil (Or Cooking Oil Of Choice)

Vegetable oil is a broad term for refined oils extracted from plant sources such as soybean, canola, corn, sunflower, or safflower. It is commonly used for sautéing, frying, baking, and food manufacturing.

Vegetable oils primarily provide fat, especially mono- and/or polyunsaturated fatty acids, and some types contain vitamin E and small amounts of vitamin K.

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Produce

Vine Tomatoe

Vine tomato is a fresh, ripe tomato commonly sold attached to the vine for flavor and aroma. It is a low-calorie fruit used as a vegetable in salads, sauces, and cooked dishes.

Vine tomatoes provide vitamin C, potassium, folate, vitamin K, and carotenoid antioxidants such as lycopene and beta-carotene.

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Produce

Vines Of Cherry Tomatoes, Halved

Cherry tomatoes are small, sweet-tart tomatoes commonly eaten raw or lightly cooked. Halved cherry tomatoes on the vine are a fresh produce vegetable ingredient used in salads, roasting, and garnishes.

Cherry tomatoes provide vitamin C, vitamin A carotenoids including lycopene, potassium, folate, and water with a modest amount of fiber.

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Seeds

Walnut Halve

Walnut halves are the edible kernel pieces of English walnuts, commonly eaten raw or roasted and used in baking, salads, and snacks. Although sometimes miscategorized as seeds, walnuts are tree nuts.

Walnuts provide alpha-linolenic acid (ALA), polyunsaturated fats, fiber, protein, manganese, copper, magnesium, and vitamin E compounds.

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Nuts

Walnuts

Walnuts are one of the most antioxidant rich foods and are an excellent source of omega-3 fatty acids which have anti-inflammatory properties and are known to help prevent strokes, diabetes, coronary artery disease.

Vitamin E, Copper, Iron, Manganese, Zinc, Calcium, Selenium, Antioxidants, Omega-3 fatty acids

Nuts & Seeds

Walnuts (Chopped, May Use Pecans Or Almonds)

Walnuts are tree nuts with a rich, slightly bitter flavor and a soft-crunchy texture. They are commonly eaten raw or roasted and used in baking, salads, and savory dishes.

Walnuts provide healthy polyunsaturated fats, including alpha-linolenic acid (ALA), along with fiber, protein, manganese, copper, magnesium, and vitamin E.

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Produce

Wash And Dry The Kale.

Kale is a dark leafy green vegetable commonly eaten raw or cooked. It is known for its high nutrient density and low calorie content.

Kale is especially rich in vitamins K, A, and C, and also provides folate, manganese, potassium, calcium, and carotenoids such as lutein and zeaxanthin.

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Fruits

Watermelon

Watermelon is an excellent fruit that effectively hydrates, detoxifies, and cleanses the entire body on a cellular level.

Vitamin A, Vitamin C, Sodium, Iron, Zinc, Lycopene, Beta-carotene, Lutein, Antioxidants, Chlorophyll

Fruit

Watermelon Radishe

Watermelon radish is a large heirloom radish with mild peppery flavor and distinctive green skin with bright pink flesh. It is a root vegetable in the cruciferous family, typically eaten raw, pickled, or roasted.

Watermelon radish provides vitamin C, fiber, potassium, and small amounts of folate and other phytonutrients including anthocyanins.

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Produce

Wheatgrass

Wheatgrass is the young grass of the common wheat plant, typically consumed as a juice, powder, or fresh shot rather than as a grain. It is valued for its concentrated supply of chlorophyll, antioxidants, vitamins, and minerals.

Wheatgrass provides vitamin C, provitamin A carotenoids, vitamin E, vitamin K, iron, magnesium, calcium, and antioxidant compounds such as chlorophyll and flavonoids.

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Spices

White Or Black Pepper

White and black pepper are pungent spices made from the berries of the pepper plant, with black pepper retaining the outer skin and white pepper having it removed. They are used primarily to add heat and aroma to savory dishes.

Pepper provides small amounts of manganese, vitamin K, iron, and fiber, along with the bioactive compound piperine.

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Spices

Whole Clove

Whole clove is the dried aromatic flower bud of Syzygium aromaticum, used as a pungent warming spice in savory dishes, baked goods, and beverages. It is highly concentrated in flavor and typically used in small amounts.

Cloves provide manganese and small amounts of fiber, vitamin K, and polyphenol compounds, especially eugenol.

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Seeds

Whole Coriander Seed

Whole coriander seed is the dried fruit of the coriander plant, used as a warm, citrusy spice in many cuisines. Although botanically a seed, it is most appropriately classified as a spice in culinary use.

Coriander seed provides dietary fiber and small amounts of manganese, iron, magnesium, calcium, and plant polyphenols.

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Produce

Wild Mushroom

Wild mushrooms are edible fungi sold as produce and commonly used for their savory, earthy flavor and meaty texture. Nutritional value varies by species, but many are low in calories and provide useful micronutrients.

Many wild mushrooms provide B vitamins such as riboflavin and niacin, plus selenium, copper, potassium, and small amounts of fiber.

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Proteins

Wild-Caught Salmon

Wild-caught salmon is a fatty fish valued for its rich flavor and high nutrient density. It is a notable source of marine omega-3 fats and high-quality protein.

Wild-caught salmon provides protein, EPA and DHA omega-3s, vitamin D, vitamin B12, selenium, and potassium.

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Protein

Wild-Caught Salmon Fillet (Grilled)

Wild-caught grilled salmon fillet is a cooked fish rich in high-quality protein and heart-healthy fats. It is commonly valued for its omega-3 fatty acids and broad micronutrient content.

Salmon provides complete protein, omega-3 fatty acids EPA and DHA, vitamin D, vitamin B12, selenium, niacin, and potassium.

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Vegetables

Winter Squash

Winter Squash is a highly nutritious and alkaline food which rich in phytonutrients and antioxidants.

Vitamin A, Vitamin E, Vitamin C, B-complex vitamins, Iron, Zinc, Copper, Calcium, Potassium, Phytonutrients

Produce

Winter Squash Or Sweet Potato

Winter squash and sweet potato are starchy root or gourd vegetables commonly used in savory and sweet dishes. They provide complex carbohydrates and are especially valued for their beta-carotene content, particularly orange-fleshed varieties.

They are notable for vitamin A precursors (beta-carotene), vitamin C, potassium, and fiber, with some varieties also providing vitamin B6 and manganese.

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Herbs

Yarrow

Yarrow is a medicinal flower that has been used for centuries due to its ability to act as an effective health tonic for the whole body.

Rich in essential vitamins, minerals, and antioxidants

Produce

Yellow Bell Pepper

Yellow bell pepper is a sweet, mild variety of bell pepper commonly eaten raw or cooked. It is a non-starchy vegetable with high water content and notable vitamin C content.

Yellow bell pepper is especially rich in vitamin C and also provides vitamin A precursors, vitamin B6, folate, and potassium.

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Produce

Yellow Cherry Tomatoes, Halved

Yellow cherry tomatoes are small, sweet, juicy tomatoes commonly eaten raw in salads, snacks, and garnishes. They are a produce vegetable in culinary use but botanically a fruit.

Yellow cherry tomatoes provide vitamin C, potassium, folate, and carotenoids such as lutein and beta-carotene, with smaller amounts of fiber.

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Vegetables

Yellow Pepper

Yellow pepper is a sweet, mild variety of bell pepper commonly eaten raw or cooked. It is low in calories and adds color, crunch, and vitamin-rich nutrition to meals.

Yellow pepper is especially rich in vitamin C and also provides vitamin A carotenoids, vitamin B6, folate, potassium, and fiber.

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Produce

Zest And Juice Of 1 Lemon

Lemon zest and juice come from the peel and pulp of lemon, a citrus fruit used to add acidity, aroma, and brightness to foods and drinks. They provide vitamin C and flavorful citrus compounds with minimal calories.

Lemon zest and juice provide vitamin C, small amounts of folate and potassium, and citrus phytochemicals such as flavonoids; the zest also contains aromatic essential oils like limonene.

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Produce

Zest And Juice Of 2 Oranges

Orange zest and juice come from citrus fruit and provide bright flavor along with naturally occurring vitamin C and citrus phytochemicals. This ingredient fits produce rather than a processed food category.

Orange juice and zest provide vitamin C, folate, potassium, and citrus flavonoids such as hesperidin, with zest also contributing small amounts of fiber and aromatic oils.

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