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


Notably rich in anti oxidants, vitamins and dietary fiber. An exceptionally rich source of carotenes and vitamin-A. Studies have found that flavonoid compounds in carrots help protect from skin, lung and oral cavity cancers.

Beta carotene is one of the powerful natural anti oxidant that helps protect the body from harmful oxygen free radical injury. In addition, it also has all the functions of vitamin A such as vision, reproduction (sperm production), maintenance of epithelial integrity, growth and development.

Carrots (Daucus carota), Fresh, raw Nutrition value per 100 g. Total-ORAC value 666 umol TE/100 g. (Source: USDA National Nutrient database)
PrincipleNutrient ValuePercentage of RDA
Energy41 Kcal2%
Carbohydrates9.58 g7%
Protein0.93 g1.5%
Total Fat0.24 g1%
Cholesterol0 mg0%
Dietary Fiber2.8 g7%
Folates19 μg5%
Niacin0.983 mg6%
Pantothenic acid0.273 mg5.5%
Pyridoxine0.138 mg10%
Riboflavin0.058 mg4%
Thiamin0.066 mg6%
Vitamin A16706 IU557%
Vitamin C5.9 mg10%
Vitamin K13.2 μg11%
Sodium69 mg4.5%
Potassium320 mg6.5%
Calcium33 mg3%
Copper0.045 mg5%
Iron0.30 mg4%
Magnesium12 mg3%
Manganese0.143 mg6%
Phosphorus35 mg5%
Selenium0.1 μg<1%
Zinc0.24 mg2%
Carotene-α3427 μg
Carotene-β8285 μg
Crypto-xanthin-β0 μg
Lutein-zeaxanthin256 μg

Very low in calories, and contain zero cholesterol and small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.

Certain unique pigment antioxidants in the root as well as in its top greens have found to offer protection against coronary artery disease and stroke; lower cholesterol levels within the body, and have anti aging effects.

Beets (Beta vulgaris), fresh, raw Nutrition value per 100 g (Source: USDA National Nutrient database)
PrincipleNutrient valuePercentage of RDA
Energy45 cal2%
Carbohydrates9.56 g7%
Protein1.61 g1%
Total Fat0.17 g0.5%
Cholesterol0 mg0%
Dietary Fiber2.80 g7%
Folates109 μg27%
Niacin0.334 mg2%
Pantothenic acid0.155 mg3%
Pyridoxine0.067 mg5%
Riboflavin0.057 mg4%
Thiamin0.031 mg2.5%
Vitamin A33 IU1%
Vitamin C4.9 mg8%
Vitamin E0.04 mg0.5%
Vitamin K0.2 μg0%
Sodium78 mg5%
Potassium325 mg7%
Calcium16 mg1.5%
Copper0.075 mg8%
Iron0.80 mg10%
Magnesium23 mg6%
Manganese0.329 mg14%
Zinc0.35 mg3%
Carotene-β20 μg
Betaine128.7 mg
Lutein-zeaxanthin0 μg

Orange: Nutrients in oranges are plentiful and diverse. Rich in dietary fiber, pectin, which is very effective in persons with excess body weight. Pectin, by its action as a bulk laxative, helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon. Pectin has also been shown to reduce blood cholesterol levels.

An excellent source of vitamin C; Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood.

Naringenin is found to have a bio-active effect on human health as antioxidant, free radical scavenger, anti-inflammatory, and immune system modulator.

Oranges (Citrus sinensis), Fresh Nutritive Value per 100 g. Total-ORAC- 1819 μmol TE/100 g. (Source: USDA National Nutrient database)
PrincipleNutrient ValuePercentage of RDA
Energy47 Kcal2.5%
Carbohydrates11.75 g9%
Protein0.94 g1.5%
Total Fat0.12 g0.5%
Cholesterol0 mg0%
Dietary Fiber2.40 g6%
Folates30 μg7.5%
Niacin0.282 mg2%
Pantothenic acid0.250 mg5%
Pyridoxine0.060 mg4.5%
Riboflavin0.040 mg3%
Thiamin0.100 mg8%
Vitamin C53.2 mg90%
Vitamin A225 IU7.5%
Vitamin E0.18 mg1%
Vitamin K0 μg0%
Sodium0 mg0%
Potassium169 mg3.5%
Calcium40 mg4%
Copper39 μg4%
Iron0.10 mg1%
Magnesium10 mg2.5%
Manganese0.024 mg1%
Zinc0.08 mg1%
Carotene-β71 μg
Carotene-α11 μg
Crypto-xanthin-β116 μg
Lutein-zeaxanthin129 μg
Lycopene0 μg