Details about each ingredient including their nutritional value can be found below:

Kale

King of the “SuperFoods” containing health-promoting phytochemicals, sulforaphane and indole-3-carbinol that appear to protect against prostate and colon cancers. Di-indolyl-methane, a metabolite of indole-3-carbinol is an effective immune modulator, anti-bacterial and anti-viral agent.

Borecole is very rich source of β-carotene, lutein and zea-xanthin. These flavonoids have strong anti-oxidant and anti-cancer activities. Zea-xanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions. Thus, it helps prevent retinal detachment and offer protection against “age-related macular degeneration related macular degeneration disease.

Very rich in vitamin A; required for maintaining healthy mucus membranes and skin and is essential for vision. Known to offer protection against lung and oral cavity cancers. Rich in vitamin-K; potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer’s disease.

Kale (Brassica oleracea. Acephala group), fresh, raw leaves Nutrition value per 100 g. (Source: USDA National Nutrient database)
PrincipleNutrient Value% of RDA
Energy50 Kcal2.5%
Carbohydrates10.01 g8%
Protein3.30 g6%
Total Fat0.70 g3%
Cholesterol0 mg0%
Dietary Fiber2.0 g5%
Vitamins  
Folates29 μg7%
Niacin1.000 mg6%
Pantothenic acid0.091 mg1.5%
Pyridoxine0.271 mg21%
Riboflavin0.130 mg10%
Thiamin0.110 mg9%
Vitamin A15376 IU512%
Vitamin C120 mg200%
Vitamin K817 μg681%
Electrolytes  
Sodium43 mg3%
Potassium447 mg9.5%
Minerals  
Calcium135 mg13.5%
Copper0.290 mg32%
Iron1.70 mg21%
Magnesium34 mg8.5%
Manganese0.774 mg34%
Phosphorus56 mg8%
Selenium0.9 μg1.5%
Zinc0.44 mg4%
Phyto-nutrients  
Carotene-β9226 μg
Crypto-xanthin-β0 μg
Lutein-zeaxanthin39550 μg
Pineapple

Has several unique health promoting compounds, minerals and vitamins that are essential for optimum health.

Pineapple fruit contains a proteolytic enzyme bromelain that digests food by breaking down protein. Bromelain also has anti-inflammatory, anti-clotting and anti-cancer properties. Studies have shown that pineapple regularly helps fight against arthritis, indigestion and worm infestation.

An excellent source of antioxidant vitamin; vitamin C. Vitamin C is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of fruits and vegetables rich in vitamin C helps the body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.

Pineapple (Ananas comosus), FreshNutritive Value per 100 g (Source: USDA National Nutrient data base)
PrincipleNutrient ValuePercentage of RDA
Energy50 Kcal2.5%
Carbohydrates13.52 g10%
Protein0.54 g1%
Total Fat0.12 g<1%
Cholesterol0 mg0%
Dietary Fiber1.40 g4%
Vitamins  
Folates18 μg4.5%
Niacin0.500 mg4%
Pyridoxine0.112 mg9%
Riboflavin0.018 mg1.5%
Thiamin0.079 mg6.5%
Vitamin A58 IU2%
Vitamin C47.8 mg80%
Vitamin E0.02 mg<1%
Vitamin K0.07 μg0.5%
Electrolytes  
Sodium1 mg0%
Potassium109 mg2.5%
Minerals  
Calcium13 mg1.3%
Copper0.110 mg12%
Iron0.29 mg3.5%
Magnesium12 mg3%
Manganese0.927 mg40%
Phosphorus8 mg1%
Selenium0.1 μg<1%
Zinc0.12 mg1%
Phyto-nutrients  
Carotene-β35 μg
Crypto-xanthin-β0 mcg
Apples

This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties; thus truly justifying the adage, “an apple a day keeps the doctor away.”

Studies suggest that its components are essential for normal growth, development and overall well-being.

Apple fruit (Malus domestica), Fresh Nutritive value per 100 g, ORAC value-5900 (Source: USDA National Nutrient database)
PrincipleNutrient ValuePercentage of RDA
Energy50 Kcal2.5%
Carbohydrates13.81 g11%
Protein0.26 g0.5%
Total Fat0.17 g0.5%
Cholesterol0 mg0%
Dietary Fiber2.40 g6%
Vitamins  
Folates3 μg1%
Niacin0.091 mg1%
Pantothenic acid0.061 mg1%
Pyridoxine0.041 mg3%
Riboflavin0.026 mg2%
Thiamin0.017 mg1%
Vitamin A54 IU2%
Vitamin C4.6 mg8%
Vitamin E0.18 mg1%
Vitamin K2.2 μg2%
Electrolytes  
Sodium1 mg0%
Potassium107 mg2%
Minerals  
Calcium6 mg0.6%
Iron0.12 mg1%
Magnesium5 mg1%
Phosphorus11 mg2%
Zinc0.04 mg0%
Phyto-nutrients  
Carotene-β27 μg
Crypto-xanthin-β11 μg
Lutein-zeaxanthin29 μg
Cabbage

A storehouse of phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates. These compounds are powerful antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood.

An excellent source of natural antioxidant, vitamin C; helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

Rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.

Cabbage (Brassica oleracea, capitata group) Nutrition Value per 100 g. (Source: USDA National Nutrient database)
PrincipleNutrient ValuePercentage of RDA
Energy25 kcal1%
Carbohydrates5.8 g4%
Protein1.3 g2%
Total Fat0.1 g0.5%
Cholesterol0 mg0%
Dietary Fiber2.50 mg6%
Vitamins  
Folates53 μg13%
Niacin0.234 mg1.5%
Pantothenic acid0.212 mg4%
Pyridoxine0.124 mg10%
Riboflavin0.040 mg3%
Thiamin0.061 mg5%
Vitamin A98 IU3%
Vitamin C36.6 mg61%
Vitamin K76 μg63%
Electrolytes  
Sodium18 mg1%
Potassium170 mg3.5%
Minerals  
Calcium40 mg4%
Iron0.47 mg6%
Magnesium12 mg3%
Manganese0.160 mg7%
Phosphorus26 mg3.5%
Zinc0.18 mg1.5%
Phyto-nutrients  
Carotene-α33 μg
Carotene-β42 μg
Lutein-zeaxanthin30 μg
Spirulina

Another “Super Food”, some of the health benefits of Spirulina include:

  • Improved digestion
  • Counteracting toxins in the body
  • Purifying the liver
  • Mental Alertness
  • Lowering blood cholesterol and excess triglycerides
  • Helps fighting viral infections
  • Treatment of radiation sickness
  • Generation of new blood cells
  • Helps blood sugar problems
  • Strengthening of nervous system
  • Strengthening of immune system
  • Removal of toxic metals from the body such as lead and mercury
  • Improved healing of wounds

Spirulina contains 60 – 70% protein compared to eating white fish which has 25% protein, chicken (25 -30%) or white lean beef (23%). One other thing that is true about spirulina is it is packed with vitamins, minerals and amino acids.

Ginger

Contains anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties.

Contains health benefiting essential oils such as gingerol, zingerone, shogaol, farnesene, and small amounts of β-phelladrene, cineol, and citral.

Gingerols help improve the intestinal motility and have been anti-inflammatory, painkiller (analgesic), nerve soothing, anti-pyretic as well as anti-bacterial properties.

Zingerone, a chemical compound which gives pungent character to the ginger root, is effective against E.coli induced diarrhea.

Ginger root (Zingiber officinale), Fresh, Nutrient value per 100 g (Source: USDA National Nutrient data base)
PrincipleNutrient ValuePercentage of RDA
Energy80 Kcal4%
Carbohydrates17.77 g13.5%
Protein1.82 g3%
Total Fat0.75 g3%
Cholesterol0 mg0%
Dietary Fiber2.0 g5%
Vitamins  
Folates11 μg3%
Niacin0.750 mg4.5%
Pantothenic acid0.203 mg4%
Pyridoxine0.160 mg12%
Vitamin A0 IU0%
Vitamin C5 mg8%
Vitamin E0.26 mg1.5%
Vitamin K0.1 μg0%
Electrolytes  
Sodium13 mg1%
Potassium415 mg9%
Minerals  
Calcium16 mg1.6%
Copper0.226 mg25%
Iron0.60 mg7.5%
Magnesium43 mg11%
Manganese0.229 mg10%
Phosphorus34 mg5%
Zinc0.34 mg3%