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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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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Produce

−4 Cloves Garlic

Garlic is a pungent bulb vegetable commonly used as a flavoring ingredient in savory dishes. It contains sulfur compounds that contribute to its characteristic aroma and many of its studied health effects.

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

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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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Produce

12- To 16-Oz. Pkg. Shredded 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.

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Produce

A 15-Oz. Can Diced Tomatoe

Canned diced tomatoes are chopped ripe tomatoes preserved for convenience, often packed in tomato juice with added salt or citric acid. They are commonly used in soups, sauces, stews, and mixed dishes.

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

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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

A Fresh Jalapeño Chile

Fresh jalapeño chile is a medium-heat green pepper commonly used as a vegetable in savory dishes. It adds pungency and provides small amounts of vitamins and protective plant compounds.

Jalapeños provide vitamin C, vitamin B6, small amounts of vitamin A and folate, plus capsaicinoids and other antioxidant phytochemicals.

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Produce

A Medium Red Onion

Red onion is a pungent bulb vegetable commonly eaten raw or cooked in savory dishes. It provides flavor along with fiber and antioxidant plant compounds.

Red onion provides vitamin C, folate, potassium, fiber, and flavonoids such as quercetin and anthocyanins.

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Produce

A Red Onion

Red onion is a pungent bulb vegetable in the allium family, commonly eaten raw or cooked. It adds flavor, crunch, and color to salads, salsas, roasted dishes, and many savory meals.

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

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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

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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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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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 Leave

Basil leaves are the aromatic leaves of the basil herb, commonly used fresh or dried to flavor savory dishes. They have a distinctive sweet, peppery aroma and are typically used in small culinary amounts.

Basil provides vitamin K and smaller amounts of vitamin A, manganese, and various antioxidant phytochemicals such as eugenol and rosmarinic acid.

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Vegetables

Bell Pepper, Chopped

Bell pepper is the crisp, sweet fruit of Capsicum annuum, commonly eaten raw or cooked in savory dishes. Chopped bell pepper is a low-calorie ingredient that adds color, crunch, and vitamin-rich produce 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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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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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

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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Vegetables

Brussel Sprouts

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

Produce

Bulb Fennel

Bulb fennel is a crisp, mildly sweet vegetable with a subtle anise flavor, eaten raw or cooked. Although often grouped broadly as produce, it is clearly a vegetable.

Bulb fennel provides fiber, vitamin C, potassium, folate, and small amounts of calcium and magnesium.

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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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Herbs

Calendula

Calendula is a medicinal flower that has several health benefits.

Carotenoids

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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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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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

Vegetables

Cauliflower (Chopped)

Cauliflower is a cruciferous vegetable with a mild flavor and firm texture that is commonly eaten raw or cooked. Chopped cauliflower is often used in side dishes, soups, stir-fries, and grain substitutes.

Cauliflower provides vitamin C, vitamin K, folate, fiber, and smaller amounts of potassium, vitamin B6, and choline.

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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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Herbs

Chopped Cilantro

Chopped cilantro is the fresh leaf of the coriander plant, commonly used as an herb to add a bright, citrusy flavor to foods. It is low in calories and typically eaten in small amounts as a garnish or seasoning.

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

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Other

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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Spices

Chopped Fresh Thyme

Fresh thyme is an aromatic culinary herb commonly used in chopped form to season savory dishes. It provides concentrated flavor in small amounts and is traditionally categorized with spices and herbs; keeping it under Spices is acceptable.

Thyme provides vitamin K, vitamin C, manganese, iron, and small amounts of calcium and fiber, along with volatile oils such as thymol.

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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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Produce

Cilantro For Garnish

Cilantro is the fresh leafy herb of the coriander plant, commonly used as a garnish to add a bright, citrusy flavor. It is typically eaten in small amounts but contributes flavor and small amounts of micronutrients.

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

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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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Produce

Cilantro Sprig

Cilantro sprig is the fresh leafy stem of coriander, a tender herb commonly used as a garnish and flavoring in many cuisines. It has a bright, citrusy, slightly peppery taste.

Cilantro provides vitamin K, small amounts of vitamin A and vitamin C, and trace minerals such as potassium and manganese.

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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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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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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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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 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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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

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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Spices

Dash Ground Cinnamon

Ground cinnamon is a dried spice made from the inner bark of cinnamon trees and is commonly used to flavor sweet and savory foods. Dash Ground Cinnamon is appropriately categorized as a spice.

Cinnamon provides small amounts of manganese, fiber, calcium, and iron, along with aromatic polyphenol compounds.

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Spices

Dash Ground Ginger

Ground ginger is a dried spice made from the rhizome of the ginger plant, used to add warm, pungent flavor to sweet and savory dishes. It contains bioactive compounds such as gingerols and shogaols, though dried ginger differs somewhat from fresh in flavor and composition.

Ground ginger provides small amounts of manganese, iron, potassium, and antioxidant phytochemicals including ginger-related phenolic compounds.

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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

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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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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Produce

Fire-Roasted Tomatoe

Fire-roasted tomatoes are tomatoes that have been charred or roasted to deepen flavor, often used canned or in cooked dishes. They remain a vegetable-category produce ingredient nutritionally similar to tomatoes, though sodium can be higher in packaged versions.

Fire-roasted 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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Produce

Fresh Asparagu

Fresh asparagus is a green spear vegetable commonly eaten steamed, roasted, grilled, or sautéed. It is low in calories and valued for its fiber, folate, and antioxidant content.

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

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Spices

Fresh Basil (Chopped)

Fresh basil is an aromatic culinary herb commonly used in salads, sauces, and cooked dishes. Chopped fresh basil adds a sweet, peppery flavor and small amounts of vitamins and protective plant compounds.

Fresh basil provides vitamin K, vitamin A carotenoids, small amounts of vitamin C, manganese, and various polyphenols and essential oils.

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Spices

Fresh Basil Leaves, Chopped

Fresh basil leaves are a tender, aromatic culinary herb commonly used to add flavor to savory dishes. They provide small amounts of vitamins and plant compounds while being very low in calories.

Fresh basil provides vitamin K, vitamin A, manganese, and smaller amounts of folate, vitamin C, and calcium.

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Produce

Fresh Button Or Cremini Mushroom

Fresh button and cremini mushrooms are edible fungi commonly used as vegetables in cooking. Cremini are a more mature brown form of the same species as white button mushrooms, with a slightly firmer texture and deeper flavor.

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

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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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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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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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Produce

Fresh Shiitake Mushroom

Fresh shiitake mushrooms are edible fungi with a savory, umami-rich flavor and a meaty texture. They are commonly used in soups, stir-fries, and other cooked dishes.

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

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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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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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Other

Garlic (Minced)

Minced garlic is chopped garlic bulb used to add a pungent, savory flavor to cooked dishes and sauces. It contains sulfur compounds that contribute to its characteristic aroma and many of its studied health effects.

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

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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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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 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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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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Other

Ground Turmeric

Ground turmeric is a golden-yellow spice made from the dried root of Curcuma longa. It is commonly used in curries, rice dishes, soups, and spice blends.

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

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Produce

Handful Of Chopped Parsley

Parsley is a leafy green herb commonly used fresh as a garnish or ingredient in salads, sauces, and cooked dishes. A handful of chopped parsley adds a bright flavor and contributes meaningful micronutrients despite being low in calories.

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

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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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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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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

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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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

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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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

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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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

Medium Onion (Chopped)

Medium onion (chopped) is a common vegetable ingredient with a sharp flavor that becomes sweeter and milder when cooked. It is widely used as a base for savory dishes.

Onions provide vitamin C, folate, potassium, small amounts of vitamin B6, and prebiotic fibers such as fructans, along with sulfur-containing compounds and flavonoids like quercetin.

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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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Other

Minced Garlic

Minced garlic is chopped garlic bulb used as a pungent flavoring ingredient in many savory dishes. It provides bioactive sulfur compounds that are associated with antioxidant and cardiometabolic benefits.

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

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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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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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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 & Fats

Olive Oil (Divided)

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.

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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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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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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 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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Produce

Ounce Can Diced Tomatoe

Canned diced tomatoes are chopped tomatoes preserved in juice, often used in soups, sauces, stews, and mixed dishes. They are a processed tomato product but still provide many of the nutrients and phytonutrients found in tomatoes.

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

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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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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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Spices

Piece Fresh Ginger

Fresh ginger is the pungent rhizome of the ginger plant, commonly used as a spice in cooking and beverages. It is valued for its aromatic flavor and well-studied digestive and anti-nausea properties.

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

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Spices

Piece Fresh Turmeric

Fresh turmeric is the rhizome of the Curcuma longa plant, used as a spice and aromatic ingredient in cooking. It has an earthy, slightly bitter flavor and a bright orange-yellow color.

Fresh turmeric provides curcuminoids, small amounts of fiber, vitamin C, potassium, manganese, and other antioxidant plant compounds.

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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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Spices

Pinch Ground Clove

Ground clove is a pungent spice made from dried flower buds of the clove tree, typically used in small amounts to flavor sweet and savory dishes. A pinch contributes concentrated aroma and phytochemicals but only minimal calories or macronutrients.

Clove provides manganese and small amounts of vitamin K and fiber, along with notable polyphenols such as eugenol.

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Spices

Pinch Smoked Paprika

Smoked paprika is a ground spice made from dried smoked red peppers, used to add smoky flavor and mild to moderate heat depending on the variety. A pinch contributes flavor more than significant calories or macronutrients.

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

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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

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

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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Spices

Pumpkin Pie Spice

Pumpkin pie spice is a spice blend typically made from cinnamon, ginger, nutmeg, and allspice, sometimes with cloves. It is used to flavor baked goods, drinks, and desserts rather than eaten in large amounts on its own.

In typical culinary amounts, pumpkin pie spice provides small amounts of manganese and other trace minerals, along with polyphenol antioxidants from spices such as cinnamon and ginger.

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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

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

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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Produce

Red And/Or Green Bell Pepper

Red and green bell peppers are sweet, non-spicy peppers commonly eaten raw or cooked. Red peppers are ripened longer than green peppers and generally contain more vitamin C and carotenoids.

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

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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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Vegetables

Red Bell Pepper (Chopped)

Red bell pepper is the mature sweet form of Capsicum annuum, commonly eaten raw or cooked. Chopped red bell pepper is crisp, mildly sweet, and widely used in salads, sautés, and mixed dishes.

Red bell pepper is especially rich in vitamin C and vitamin A precursors such as beta-carotene, and also provides vitamin B6, folate, potassium, and 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 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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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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Produce

Red Or Yellow Bell Pepper

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

Red and yellow bell peppers provide abundant vitamin C, along with vitamin A precursors such as beta-carotene, plus vitamin B6, folate, potassium, and fiber.

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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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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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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

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

Spices

Sage Or 2 Teaspoons Dried Rubbed Sage

Sage is an aromatic culinary herb commonly used dried as a seasoning; 2 teaspoons of dried rubbed sage is a small flavoring amount. It is typically used in savory dishes and provides concentrated plant compounds with minimal calories.

Dried sage provides vitamin K and small amounts of iron, calcium, manganese, and antioxidant polyphenols such as rosmarinic acid.

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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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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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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

Produce

Shallot

Shallot is a small bulb vegetable in the allium family, related to onions and garlic, with a mild, slightly sweet flavor. It is commonly used raw or cooked to add aromatic depth to savory dishes.

Shallots provide vitamin C, vitamin B6, folate, potassium, manganese, and small amounts of fiber and beneficial sulfur-containing compounds.

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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

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 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

Small Red Onion (Finely Chopped, About 1/4 Cup)

Small red onion is a pungent allium vegetable commonly used raw or cooked to add sharp flavor and mild sweetness. Finely chopped red onion provides flavor with few calories.

Red onion provides vitamin C, small amounts of folate and potassium, and phytonutrients including quercetin and other flavonoids.

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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

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

Spices

Stick Cinnamon

Stick cinnamon is the dried inner bark of Cinnamomum trees, used as an aromatic spice in sweet and savory dishes. It has a warm flavor and contains naturally occurring polyphenols and volatile oils.

Cinnamon provides small amounts of manganese, fiber, and plant compounds such as cinnamaldehyde and polyphenols.

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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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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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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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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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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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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

Fruit

Tart Red Cherrie

Tart red cherries are small stone fruits with a bright sour flavor, commonly sold fresh, frozen, dried, or as juice. They are recognized for their polyphenol and anthocyanin content.

Tart cherries provide vitamin C, potassium, fiber, and polyphenol compounds including anthocyanins.

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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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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 1½ Teaspoons Dried Thyme

Thyme is an aromatic culinary herb commonly used fresh or dried to season savory dishes. Dried thyme is concentrated in flavor and is typically used in small amounts as a spice.

Thyme provides small amounts of vitamin K, manganese, iron, and vitamin A, along with polyphenols and volatile oils such as thymol.

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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 ½ Cup Chopped Fresh Cilantro

Fresh cilantro is the leafy herb from the coriander plant, commonly used to add a bright, citrusy flavor to foods. It is very low in calories and used primarily as a culinary herb rather than a major calorie source.

Cilantro provides vitamin K, vitamin A, small amounts of vitamin C and folate, plus trace minerals such as potassium and manganese.

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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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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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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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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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Nuts

Walnut Piece

Walnut pieces are edible portions of walnuts, a tree nut commonly eaten raw, roasted, or added to meals and baked goods. They have a rich, slightly bitter flavor and are valued for their healthy fat content.

Walnuts provide alpha-linolenic acid (ALA) omega-3 fat, polyunsaturated fats, fiber, manganese, copper, magnesium, and vitamin E compounds.

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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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Nuts & Seeds

Walnuts, Chopped

Chopped walnuts are pieces of the edible tree nut from Juglans regia, commonly used in baking, salads, and savory dishes. They are rich in unsaturated fats and provide plant-based protein and fiber.

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

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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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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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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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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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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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