Red
Details about each ingredient including their nutritional value can be found below:
Carrots
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) | ||
| Principle | Nutrient Value | Percentage of RDA |
| Energy | 41 Kcal | 2% |
| Carbohydrates | 9.58 g | 7% |
| Protein | 0.93 g | 1.5% |
| Total Fat | 0.24 g | 1% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.8 g | 7% |
| Vitamins | ||
| Folates | 19 μg | 5% |
| Niacin | 0.983 mg | 6% |
| Pantothenic acid | 0.273 mg | 5.5% |
| Pyridoxine | 0.138 mg | 10% |
| Riboflavin | 0.058 mg | 4% |
| Thiamin | 0.066 mg | 6% |
| Vitamin A | 16706 IU | 557% |
| Vitamin C | 5.9 mg | 10% |
| Vitamin K | 13.2 μg | 11% |
| Electrolytes | ||
| Sodium | 69 mg | 4.5% |
| Potassium | 320 mg | 6.5% |
| Minerals | ||
| Calcium | 33 mg | 3% |
| Copper | 0.045 mg | 5% |
| Iron | 0.30 mg | 4% |
| Magnesium | 12 mg | 3% |
| Manganese | 0.143 mg | 6% |
| Phosphorus | 35 mg | 5% |
| Selenium | 0.1 μg | <1% |
| Zinc | 0.24 mg | 2% |
| Phyto-nutrients | ||
| Carotene-α | 3427 μg | — |
| Carotene-β | 8285 μg | — |
| Crypto-xanthin-β | 0 μg | — |
| Lutein-zeaxanthin | 256 μg | — |
Beet
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) | ||
| Principle | Nutrient value | Percentage of RDA |
| Energy | 45 cal | 2% |
| Carbohydrates | 9.56 g | 7% |
| Protein | 1.61 g | 1% |
| Total Fat | 0.17 g | 0.5% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.80 g | 7% |
| Vitamins | ||
| Folates | 109 μg | 27% |
| Niacin | 0.334 mg | 2% |
| Pantothenic acid | 0.155 mg | 3% |
| Pyridoxine | 0.067 mg | 5% |
| Riboflavin | 0.057 mg | 4% |
| Thiamin | 0.031 mg | 2.5% |
| Vitamin A | 33 IU | 1% |
| Vitamin C | 4.9 mg | 8% |
| Vitamin E | 0.04 mg | 0.5% |
| Vitamin K | 0.2 μg | 0% |
| Electrolytes | ||
| Sodium | 78 mg | 5% |
| Potassium | 325 mg | 7% |
| Minerals | ||
| Calcium | 16 mg | 1.5% |
| Copper | 0.075 mg | 8% |
| Iron | 0.80 mg | 10% |
| Magnesium | 23 mg | 6% |
| Manganese | 0.329 mg | 14% |
| Zinc | 0.35 mg | 3% |
| Phyto-nutrients | ||
| Carotene-β | 20 μg | — |
| Betaine | 128.7 mg | — |
| Lutein-zeaxanthin | 0 μg | — |
Orange
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) | ||
| Principle | Nutrient Value | Percentage of RDA |
| Energy | 47 Kcal | 2.5% |
| Carbohydrates | 11.75 g | 9% |
| Protein | 0.94 g | 1.5% |
| Total Fat | 0.12 g | 0.5% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.40 g | 6% |
| Vitamins | ||
| Folates | 30 μg | 7.5% |
| Niacin | 0.282 mg | 2% |
| Pantothenic acid | 0.250 mg | 5% |
| Pyridoxine | 0.060 mg | 4.5% |
| Riboflavin | 0.040 mg | 3% |
| Thiamin | 0.100 mg | 8% |
| Vitamin C | 53.2 mg | 90% |
| Vitamin A | 225 IU | 7.5% |
| Vitamin E | 0.18 mg | 1% |
| Vitamin K | 0 μg | 0% |
| Electrolytes | ||
| Sodium | 0 mg | 0% |
| Potassium | 169 mg | 3.5% |
| Minerals | ||
| Calcium | 40 mg | 4% |
| Copper | 39 μg | 4% |
| Iron | 0.10 mg | 1% |
| Magnesium | 10 mg | 2.5% |
| Manganese | 0.024 mg | 1% |
| Zinc | 0.08 mg | 1% |
| Phyto-nutrients | ||
| Carotene-β | 71 μg | — |
| Carotene-α | 11 μg | — |
| Crypto-xanthin-β | 116 μg | — |
| Lutein-zeaxanthin | 129 μg | — |
| Lycopene | 0 μg | — |
