Vegetable beverage and method for producing the same

Abstract

This invention provides a vegetable beverage that is very tasty and highly nutritious, as well as a method for producing the same. [Solution] The vegetable beverage contains green onions, asparagus, cabbage, broccoli, cauliflower, spinach, ginger, wakame seaweed or prickly pear cactus, and kiwi or green apple.

Description

Technical Field

[0001] The present invention relates to a recipe for raw vegetables in the form of a gourmet liquid beverage that promotes the health of beneficial bacteria, cells, and brain cells, and a method for producing the same.

Background Art

[0002] Introduction: To extend the average lifespan, a healthy gut microbiota, that is, a microbiota capable of transporting nutrients throughout the body, is required. The gut flora consists of all the living microorganisms present in our intestines and coexisting with us. The gut microbiota is composed of bacteria, viruses, fungi, archaea, and protozoa, and all these living microorganisms affect our immune system, so we must live in balance to maintain our health. In other words, it is these living microorganisms that protect or weaken our health.

[0003] To balance the gut flora, there should be fewer bad bacteria and more good bacteria. That is, the good bacteria need to proliferate. The diet necessary for the proliferation of good bacteria is raw vegetables. To create this invention and a gourmet solution, raw vegetables with the best nutritional properties, flavor, and texture were selected until the highest consistency was obtained. This process gave birth to a prebiotic recipe with high nutritional value. The carefully selected raw vegetables were blended into a liquid form so that daily nutrition can be ingested at once.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] It has been proven that most vegetables lose nutrients when cooked. As the inventor of this invention is a chef, understanding that the cause of nutritional deficiencies is the loss of properties when vegetables are cooked is the main objective of inventing a solution in gourmet recipes. Points worth considering: In the evolution of humankind, we were initially raw vegans, collectors who ate fruits and vegetables in their natural, raw form. Later, thanks to hunting, we became carnivores, and then, after learning to control fire, we became cooks of animals obtained through hunting. This is the principle and reason for consuming vegetables completely raw.

[0006] Therefore, the object of the present invention is to provide a gourmet recipe for a vegetable mixture in the form of a liquid beverage containing live components for nourishing beneficial bacteria and cells, and a method for producing the same. [Means for solving the problem]

[0007] The vegetable beverage according to the present invention contains green onions, asparagus, cabbage, broccoli, cauliflower, spinach, ginger, wakame seaweed or prickly pear cactus, and kiwi or green apple.

[0008] The vegetable beverage according to the present invention, through the above formulation, has the fresh flavor of vegetables, the intense flavor of ginger, and the sweet and sour flavors of kiwi and apple, achieving a perfect balance thanks to the creaminess of wakame seaweed and prickly pear cactus. Therefore, the vegetable beverage according to the present invention is a true gourmet recipe that can be enjoyed by children and adults alike, in its natural state without losing the nutritional properties of the ingredients. The nutritional properties of each ingredient contained in the vegetable beverage according to the present invention can increase the beneficial bacteria in the gut microbiota (gut flora), and regulate the balance of the intestines and the health of cells and brain cells. [Effects of the Invention]

[0009] The best effect demonstrated by the vegetable beverage of this invention is that it eradicates respiratory and skin allergies, corrects sexual dysfunction, and virtually eliminates fibroadenomas and gray hair. It also helped alleviate the stress symptoms of PMDD, a disorder that falls under the DSM-5 mental disorder diagnosis. In addition, it has effects such as improving skin beauty, increasing bodily energy, and improving concentration. [Modes for carrying out the invention]

[0010] The vegetable beverage according to this embodiment was created and developed by Morgan Herrera Carmen Veronica, the inventor of the present invention. The vegetable beverage according to this embodiment is called VIVA. The inventor determined the family's diet by referring to scientific information in order to understand the cause of family allergies and concluded that the state of the gut microbiota determines our health. The inventor investigated that the absorption of nutrients we ingest is due to the gut microbiota, which has the ability to transport nutrients throughout the body. The gut microbiota consists of living microorganisms that exist in the intestines and coexist with us. The gut microbiota consists of bacteria, viruses, fungi, archaea, and protozoa, and all of these living microorganisms affect the immune system, so they must live in balance to maintain health. In other words, it is these living microorganisms that protect our health or weaken it. These powerful living microorganisms are nourished through the food we eat. The balance of the gut microbiota must be such that there are few harmful bacteria and many beneficial bacteria. In other words, beneficial bacteria need to proliferate. Raw vegetables are the main food source and favorite food of beneficial bacteria.

[0011] Beneficial bacteria feed on raw vegetables, fruits with a low blood sugar index, and omega-3 fatty acids. Examples of foods that nourish beneficial bacteria include: 1. Raw vegetables (raw vegetables are the staple food and favorite food of beneficial bacteria), 2. Three types of fruit: forest fruits such as blueberries and blackberries, also known as "red fruits"; nuts such as walnuts, almonds, and flaxseeds; and superfruits such as avocados and coconuts. 3. Two types of omega-3 oils: omega-3 found in raw vegetables, and omega-3 found in oily fish such as herring, anchovies, mackerel, and sardines, as well as in liver oil.

[0012] To increase beneficial bacteria, it's necessary to consume plenty of raw vegetables. While it usually takes up to a year for gut balance to be restored, this process can be sped up to a month by taking probiotic supplements to increase beneficial bacteria. This is based on stopping feeding harmful bacteria and properly nourishing beneficial bacteria.

[0013] Harmful bacteria feed on sugar, gluten, and all other processed foods. Processed foods are products that have been altered from their natural form through various industrial processes. These processes include washing, milling, pasteurization, fermentation, additive addition, freezing, and dehydration. The purpose of processing is to improve the taste and shelf life of the product and to obtain greater profits from sales. Processed foods contain alcohol, which is also found in alcoholic beverages, as well as additives such as flavorings, colorings, and preservatives. Processed foods are typically high in sodium, sugar, spices, saturated fats, and alcohol. The nutritional value of these products is lost during processing and is linked to several diseases, including cancer (cancerous), as well as contributing to the prevalence of obesity. Addiction to processed foods can also develop.

[0014] A worrying fact discovered by the inventors of this invention is that all diseases, whether mild, chronic, or hereditary, have been proven to be influenced by these live microorganisms that proliferate in the gut. Furthermore, a surprising fact discovered by the inventors of this invention is that, after approximately 1,000 hours of reading, they found that most vegetables lose their nutritional properties when cooked.

[0015] The inventor of this invention understood that the cause of nutritional deficiencies is the loss of properties when vegetables are cooked. As the inventor is also a chef, he felt a responsibility to spread this information and create a solution for gourmet food, which led him to create and develop this invention.

[0016] In the evolution of humankind, we were initially raw vegans, gathering fruits and vegetables to eat in their natural, raw form. Later, thanks to hunting, we became carnivores, and then, after learning to control fire, we began cooking the animals we hunted. This is the principle and reason for consuming vegetables completely raw.

[0017] After another 200 hours of research, the inventor was able to create a gourmet solution that is exceptionally tasty and highly nutritious. The inventor searched for the most nutritious ingredients and selected the taste and texture until the optimal viscosity was achieved, resulting in a highly nutritious probiotic gourmet recipe. From the perspective of making it easy to obtain daily nutrients in one go, the inventor combined several types of highly nutritious vegetables into a liquid. From a gourmet perspective, the viscosity of a rich liquid is important in the field of tasting. Therefore, the inventor combined several ingredients to achieve richness and create a refined taste.

[0018] The inventor of this application named this blend "Viva," which also means "living" in Spanish. Viva is a blend that can be enjoyed by anyone, regardless of age. Viva contains several kinds of raw vegetables, one tuber, and one kind of fruit. The ingredients for the Viva recipe can be found on any continent. Therefore, Viva is designed to be consumed anywhere in the world.

[0019] Viva not only cured allergies, but also nearly eliminated sexual dysfunction, fibroadenomas, and gray hair. It also helped alleviate the stress symptoms of PMDD, a disorder that falls under the DSM-5 mental disorder diagnosis. In addition, it has effects such as improving skin beauty, increasing bodily energy, and improving concentration. Furthermore, the inventor spent another 800 hours researching cell-related topics and discovered that cells and brain cells require the same food as beneficial bacteria. Morgan's Viva recipe is not only a beneficial bacteria recipe that protects and increases the life of beneficial bacteria, but also contains a wide range of other nutrients for glands, organs, cells, and brain cells.

[0020] Glands produce one or more substances, such as hormones, digestive juices, sweat, tears, saliva, and milk. Endocrine glands release substances directly into the bloodstream. Exocrine glands release substances into tubes or openings inside or outside the body.

[0021] Cells are another fundamental building block of all living things. Cells contain the genetic material of an organism and allow cells to create copies of their own DNA. Brain cells are the information carriers. Brain cells use electrical impulses and chemical signals to transmit information between different areas of the brain and between the brain and other parts of the nervous system. Everything we think, feel, and do would be impossible without the work of brain cells and their supporting cells. The human body is made up of trillions of cells that give structure to the body, absorb nutrients from raw vegetables and omega-3s, and convert these nutrients into energy to perform specialized functions. Cells are made up of many parts, each with a different function. Two particularly interesting parts of a cell are: 1. The cell's nucleus acts as the command center, sending instructions to the cell to grow, mature, divide, or die. 2. Mitochondria convert energy from food, making it available for the cell to use. Mitochondria have their own genetic material separate from the DNA in the nucleus and can create copies of themselves.

[0022] Viva contains insulin, protein, amino acids, polyphenols, carotenoids, lutein + zeaxanthin, tryptophan, arginine, 11 out of 13 existing vitamins, and all the minerals necessary for life. However, since vitamin B-12 and vitamin D are not contained in vegetables, they are not included in Viva. These nutrients need to be obtained from other sources.

[0023] Good bacteria affect our lifespan. This is because good bacteria affect the ability to absorb nutrients and transport them to multiple organ systems as follows. Respiratory system, digestive system: digestive tract, endocrine system, genital system, urinary system, circulatory system: blood vessels and lymph, respiratory system: vocal organs, sensory system: vision, hearing, smell, skin, nervous system: central nervous system and peripheral nervous system, locomotor system: bones, joints, ligaments, muscles, immune system, cell system: brain cells.

[0024] That is, good bacteria affect digestion, cells, hormones, appetite, weight, skin, pain, physical strength, breathing, smell, the smell itself, blood, circulating blood, nerve cells, brain function, mood (fear, surprise, disgust, anger, joy, sadness). Viva can also be used for the treatment of premenstrual dysphoric disorder (PMDD).

[0025] Premenstrual dysphoric disorder (PMDD), unlike premenstrual syndrome (PMS), is characterized by sudden and intense mood changes that disrupt daily life and can negatively impact personal, work, and social relationships. This reduced stress tolerance, a hallmark of this distressing mood disorder, can last for about three weeks. Due to PMDD's inability to cope with painful and stressful symptoms, it is characterized by frequent outbursts of anger with extreme irritability towards loved ones and others. Five percent of women of reproductive age suffer from PMDD. PMDD meets the criteria for a mental disorder in the DSM-5 and is defined as a depressive disorder that requires multiple prescription medications as patients tend to have suicidal desires and behaviors that can endanger their lives. Women prone to depression, anxiety, or dependence on alcohol, tobacco, or other addictive substances are more likely to suffer from this illness. Another cause of PMDD is thought to be genetics, but Viva believes it can treat PMDD by assisting the regenerative power of cellular DNA and providing proper nutrition. The inventor of this application has confirmed that significant improvements have already been obtained with Viva.

[0026] Details of the Viva recipe are disclosed below.

[0027] <Vegetable Beverage of this Embodiment: Materials for Viva> The materials for the vegetable beverage: Viva according to the embodiment of this application include 1. Welsh onion, 2. Asparagus, 3. Cabbage, 4. Broccoli, 5. Cauliflower, 6. Spinach, 7. Ginger, 8. Wakame or Eucheuma cottonii, 9. Kiwi or green apple.

[0028] Details of the nutritional components of the Viva recipe are disclosed below. "A mixture of live ingredients for good bacteria, cells, and brain cells" 1. Welsh onion Leeks, also known as green onions or long onions, are a type of leek. They belong to the same family as garlic and onions (Liliaceae) and are known for their strong antibacterial properties. Leeks are particularly rich in inulin. Inulin stimulates the growth of Bifidobacteria, one of the most important bacterial genera in the gut microbiota. Leek inulin reaches the intestines intact, making it highly effective in promoting Bifidobacteria growth. Inulin also aids in intestinal transport and the absorption of vitamins and minerals such as calcium and magnesium. Magnesium is an important precursor for sleep and 300 other biochemical reactions in the body. Leek inulin also regulates cholesterol and triglyceride levels. In addition to inulin, leeks contain a wide range of nutrients essential for organs, cells, and brain cells.

[0029] Nutrients of green onions Vitamins: Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyridoxine), Vitamin B (Choline), Vitamin B9 (Folic acid), Vitamin C, Vitamin E, Vitamin K.

[0030] Minerals in green onions: Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0031] Amino acids in green onions: A wide range of amino acids including arginine, which contains nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0032] Other nutrients in green onions: protein, fiber, vitamin A precursor (beta-carotene), lutein + zeaxanthin.

[0033] 100g of raw green onions contains the following: Nutritional information (per serving): Water 83g, Energy 61kcal (255kJ), Protein 1.5g, Total Fat 0.3g, Ash 1.05g, Carbohydrates (difference) 14.2g, Total Dietary Fiber 1.8g, Total Sugars 3.9g, Calcium 59mg, Iron 2.1mg, Magnesium 28mg, Phosphorus 35mg, Potassium 180mg, Sodium 20mg, Zinc 0.12mg, Copper 0.12mg, Manganese 0.481mg, Selenium 1μg, Vitamin C, Total Ascorbic Acid 12mg, Thiamine 0.06mg, Riboflavin 0.03mg, Niacin 0.4mg, Pantothenic Acid 0.14mg, Vitamin B-6 0.233mg, Total Folic Acid 64μg, Folic Acid 0μg, Folic Acid Food 64μg, Folic Acid DFE 64μg, Total Choline 9.5mg, Vitamin B-12 0μg, Vitamin B-12 Contains 0 μg of added vitamin A (RAE) 83 μg, retinol 0 μg, carotene β 1000 μg, and carotene α 0 μg.Cryptoxanthin β 0 μg, Vitamin A (IU) 1670 IU, Lycopene 0 μg, Lutein + Zeaxanthin 1900 μg, Vitamin E (α-Tocopherol) 0.92 mg, Vitamin E 0 mg added, Vitamin D (D2 + D3) International Units 0 IU, Vitamin D (D2 + D3) 0 μg, Vitamin K (Phylloquinone) 47 μg, Total saturated fatty acids 0.04 g, Saturated fatty acids (SFA) 4:0 0 g, SFA 6:0 0 g, SFA 8:0 0 g, SFA 10:0 0 g, SFA 12:0 0 g, SFA 14:0 0 g, SFA 16:0 0.038 g, SFA 18:0 0.002 g, Total monounsaturated fatty acids 0.004 g, Monounsaturated fatty acids (MUFA) 16:1 Total polyunsaturated fatty acids 0g, MUFA18:1 0.004g, MUFA20:1 0g, MUFA22:1 0g, Total polyunsaturated fatty acids 0.166g, Polyunsaturated fatty acids (PUFA) 18:2 0.067g, PUFA 18:3 0.099g, PUFA18:4 0g, PUFA 20:4 0g, PUFA 20:5 n-3 (EPA) 0g, PUFA 22:5 n-3 (DPA) 0g, PUFA 22:6 n-3 (DHA) 0g of glycerides, 0g of fatty acids (total trans), 0mg of cholesterol, 0.012g of tryptophan, 0.063g of threonine, 0.052g of isoleucine, 0.096g of leucine, 0.078g of lysine, 0.018g of methionine, 0.025g of cystine, 0.055g of phenylalanine, 0.041g of tyrosine, 0.056g of valine, 0.078g of arginine, 0.025g of histidine, 0.074g of alanine, 0.14g of aspartic acid, 0.226g of glutamic acid, 0.069g of glycine, 0.066g of proline, 0.092g of serine, 0g of ethyl alcohol, 0mg of caffeine, and 0mg of theobromine.

[0034] 2. Asparagus Asparagus is notable for its high inulin content. Inulin has anti-inflammatory properties, helps regulate blood sugar levels, promotes heart health, aids digestion, and can aid in weight management. Furthermore, inulin is extremely helpful in improving gut flora by reaching the intestines intact, nourishing and promoting the growth of bifidobacteria (beneficial bacteria). In addition to inulin, asparagus contains a wide range of nutrients essential for organs, cells, and brain cells.

[0035] Nutrients in asparagus Vitamins: Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyridoxine), Vitamin B (Choline), Vitamin B9 (Folic acid), Vitamin C, Vitamin E, Vitamin K.

[0036] Minerals in asparagus: Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0037] Asparagus contains a wide range of amino acids, including arginine, which contains all nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0038] Other nutrients in asparagus: protein, fiber, two vitamin A precursors (beta-carotene and alpha-carotene), lutein + zeaxanthin, betaine.

[0039] 100g of raw asparagus contains the following: Nutritional Information: Water 93.2g, Energy 20kcal (85kJ), Protein 2.2g, Total Fat 0.12g, Ash 0.58g, Carbohydrate Difference 3.88g, Total Dietary Fiber 2.1g, Total Sugars 1.88g, Sucrose 0.23g, Glucose 0.65g, Fructose 1g, Lactose 0g, Maltose 0g, Galactose 0g, Calcium 24mg, Iron 2.14mg, Magnesium 14mg, Phosphorus 52mg, Potassium 202mg, Sodium 2mg, Zinc 0.54mg, Copper 0.189mg, Manganese 0.158mg, Selenium 2.3μg, Vitamin C - Total Ascorbic Acid 5.6mg, Thiamine 0.143mg, Riboflavin 0.141mg, Niacin 0.978mg, Pantothenic Acid 0.274mg, Vitamin B-6 0.091mg, Folic acid (total) 52μg, Folic acid 0μg, Folic acid (food) 52μg, Folic acid (DFE) 52μg, Choline (total) 16mg, Betaine 0.6mg, Vitamin B-12 0μg, Vitamin B-12 0μg added, Vitamin A (RAE) 38μg, Retinol 0μg, Carotene β 449μg, Carotene α 9μg, Cryptoxanthin β 0μg, Vitamin A (IU) 756IU, Lycopene 0μg, Lutein + Zeaxanthin 710μg, Vitamin E (α-tocopherol) 1.13mg, Vitamin E 0mg added, Tocopherol β 0mg, Gamma-tocopherol 0.09mg, Tocopherol Delta 0mg, Vitamin D (D2+D3) International Units 0 IU, Vitamin D (D2+D3) 0μg, Vitamin K (phylloquinone) 41.6μg, Vitamin K (phylloquinone dihydro) 0μg, Total saturated fatty acids 0.04g, SFA 4:0 0g, SFA 6:0 0g, SFA 8:0 0g, SFA 10:0 0g, SFA 12:0 0g, SFA 14:0 0g, SFA 15:0 0g, SFA 16:0 0.04g, SFA 17:0 0g, SFA 18:0 0g, SFA 20:0 0g, SFA 22:0 0g, SFA 24:0 0g, Total monounsaturated fatty acids 0g, MUFA 14:1 0g, MUFA 15:1 0g, MUFA 16:1 0g, MUFA 17:1 0g, MUFA18:1 0g, MUFA20:1 0g, MUFA22:1 0g, Total polyunsaturated fatty acids 0.05g, PUFA18:2 0.04g, PUFA18:3 0g.01g, PUFA18:4 0g, PUFA 20:2 n-6 c,c 0g, PUFA 20:3 0g, PUFA 20:4 0g, PUFA 20:5 n-3 (EPA) 0g, PUFA 22:5 n-3 (DPA) 0g, PUFA 22:6 n-3 (DHA) 0g of glycerides, 0g of total trans fatty acids, 0mg of cholesterol, 0.027g of tryptophan, 0.084g of threonine, 0.075g of isoleucine, 0.128g of leucine, 0.104g of lysine, 0.031g of methionine, 0.031g of cystine, 0.075g of phenylalanine, 0.052g of tyrosine, 0.115g of valine, 0.091g of arginine, 0.049g of histidine, 0.115g of alanine, 0.508g of aspartic acid, 0.233g of glutamic acid, 0.093g of glycine, 0.071g of proline, 0.106g of serine, 0g of ethyl alcohol, 0mg of caffeine, 0mg of theobromine.

[0040] 3. Cabbage Cabbage belongs to the Brassicaceae family. Cabbage helps produce one or more substances, including hormones, digestive juices, sweat, tears, saliva, semen, and breast milk. Cabbage is characterized by containing bioactive compounds with antioxidant properties that fight free radicals and lower cholesterol levels in the blood, intestines, and liver. Cabbage also contains a wide range of nutrients for organs, cells, and brain cells.

[0041] Nutrients in cabbage Vitamins: Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyridoxine), Vitamin B (Choline), Vitamin B9 (Folic acid), Vitamin C, Vitamin E, Vitamin K.

[0042] Minerals in cabbage: Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0043] Amino acids in cabbage: A wide range of amino acids including arginine, which contains nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0044] Other nutrients in cabbage: protein, fiber, two vitamin A precursors (beta-carotene and alpha-carotene), lutein + zeaxanthin, betaine.

[0045] 100g of raw cabbage contains the following: Water 92.2g, Energy 25kcal (103kJ), Protein 1.28g, Total Fat 0.1g, Ash 0.64g, Carbohydrate Difference 5.8g, Total Dietary Fiber 2.5g, Total Sugars 3.2g, Sucrose 0.08g, Glucose 1.67g, Fructose 1.45g, Lactose 0g, Maltose 0.01g, Galactose 0g, Starch 0g, Calcium 40mg, Iron 0.47mg Magnesium 12mg, Phosphorus 26mg, Potassium 170mg, Sodium 18mg, Zinc 0.18mg, Copper 0.019mg, Manganese 0.16mg, Selenium 0.3μg, Fluoride 1μg, Vitamin C (Total Ascorbic Acid) 36.6mg, Thiamine 0.061mg, Riboflavin 0.04mg, Niacin 0.234mg, Pantothenic Acid 0.212mg, Vitamin B-6 0.124mg, Folic Acid (Total) 43μg, Folic Acid 0μg, Folic Acid (Food) 43μg, Folic Acid (DFE) 43μg, Choline (Total) 10.7mg, Betaine 0.4mg, Vitamin B-12 0 μg, Vitamin B-12, 0 μg added, Vitamin A (RAE) 5 μg, Retinol 0 μg, Carotene β 42 μg, Carotene α 33 μg, Cryptoxanthin β 0 μg, Vitamin A (IU) 98 IU, Lycopene 0 μg, Lutein + Zeaxanthin 30 μg, Vitamin E (α-Tocopherol) 0.15 mg, Vitamin E, 0 mg added, Tocopherol β 0 mg, Copherol gamma 0mg, tocopherol delta 0mg, tocotrienol α 0.04mg, tocotrienol β 0mg, tocotrienol (range) 0mg, vitamin D (D2+D3) international units 0IU, vitamin D (D2+D3) 0μg, vitamin K (phylloquinone) 76μg, vitamin K (phylloquinone dihydro) 0μg, total saturated fatty acids 0.034g, SFA 4:0 0g, SFA 6:0 0g, SFA 8:0 0g, SFA 10:0 0g, SFA 12:0 0g, SFA 14:0 0g, SFA 15:0 0g, SFA 16:0 0.034g, SFA 17:0 0g, SFA 18:0 0g, SFA 20:0 0g, SFA 22:0 0g, SFA 24:0 0g, Total monounsaturated fatty acids 0.017g, MUFA 14:1 0g, MUFA 15:1 0g, MUFA 16:1 0g, MUFA 17:1 0g, MUFA 18:1 0g.Total polyunsaturated fatty acids 0.017g, MUFA20:1 0g, MUFA22:1 0g, PUFA18:2 0.017g, PUFA18:3 0g, PUFA18:4 0g, PUFA20:2 n-6 c,c 0g, PUFA20:3 0g, PUFA20:4 0g, PUFA20:5 n-3 (EPA) 0g, PUFA22:5 n-3 (DPA) 0g, PUFA22:6 n-3 (DHA) 0g, Fatty Acids (Total Trans) 0g, Cholesterol 0mg, Tryptophan 0.011g, Threonine 0.035g, Isoleucine 0.03g, Leucine 0.041g, Lysine 0.044g, Methionine 0.012g, Cystine 0.011g, Phenylalanine 0.032g, Tyrosine 0.019g, Valine 0.042g, Arginine 0.075g, Histidine 0.022g, Alanine 0.042g, Aspartic Acid 0.122g, Glutamic Acid 0.294g, Glycine 0.03g, Proline 0.048g, Serine 0.053g, Ethyl Alcohol 0g, Caffeine 0mg, Theobromine 0mg.

[0046] 4. Broccoli Broccoli is a cruciferous plant characterized by its high content of chlorophyll, fiber, vitamin C, selenium, phytosterols, and compounds called glucosinolates and sulforaphanes, which provide antioxidant, anti-inflammatory, digestive, and cardioprotective effects. Chlorophyll is an antioxidant with anti-inflammatory properties that helps prevent chronic diseases, detoxifies the body, and regulates body odor. Broccoli also contains a variety of nutrients for glands, organs, cells, and brain cells.

[0047] Nutrients in broccoli Vitamins: Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyridoxine), Vitamin B (Choline), Vitamin B9 (Folic acid), Vitamin C, Vitamin E, Vitamin K.

[0048] Minerals in broccoli: Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0049] The amino acids in broccoli include a wide range of amino acids, including arginine, which contains all nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0050] Other nutrients in broccoli: protein, fiber, three vitamin A precursors (beta-carotene, alpha-carotene, beta-cryptoxanthin), lutein + zeaxanthin, and betaine.

[0051] 100g of raw broccoli contains the following: Nutritional information (per serving): Water 89.3g, Energy 34kcal (141kJ), Protein 2.82g, Total Fat 0.37g, Ash 0.87g, Carbohydrate Difference 6.64g, Total Dietary Fiber 2.6g, Total Sugars 1.7g, Sucrose 0.1g, Glucose 0.49g, Fructose 0.68g, Lactose 0.21g, Maltose 0.21g, Galactose 0g, Starch 0g, Calcium 47mg, Iron 0.73mg, Magnesium 21mg, Phosphorus 66mg, Potassium 316mg, Sodium 33mg, Zinc 0.41mg, Copper 0.049mg, Manganese 0.21mg, Selenium 2.5μg, Vitamin C (Total Ascorbic Acid) 89.2mg, Thiamine 0.071mg, Riboflavin 0.117mg, Niacin 0.639mg, Pantothenic Acid 0.573mg, Vitamin B-6 0.175mg, Folic Acid (Total) 63μg, Folic Acid 0μg, Folic Acid (Food) 63μg, Folic Acid (DFE) 63μg, Choline (Total) 18.7mg, Betaine 0.1mg, Vitamin B-12 0 μg, Vitamin B-12, 0 μg added; Vitamin A (RAE) 31 μg; Retinol 0 μg; Carotene β 361 μg; Carotene α 25 μg; Cryptoxanthin β 1 μg; Vitamin A (IU) 623 IU; Lycopene 0 μg; Lutein + Zeaxanthin 1400 μg; Vitamin E (α-tocopherol) 0.78 mg; Vitamin E, 0 mg added; Tocopherol β 0.01 mg; Gamma Tocopherol 0.17 mg; Tocopherol Delta 0 mg; Tocotrienol α 0.04 mg; Tocotrienol β 0 mg; Tocotrienol Range 0 mg; Tocotrienol Delta 0 mg; Vitamin D (D2 + D3) International Units 0 IU, Vitamin D (D2+D3) 0μg, Vitamin K (phylloquinone) 102μg, Vitamin K (phylloquinone dihydro) 0μg, Total saturated fatty acids 0.114g, SFA 4:0 0g, SFA 6:0 0g, SFA 8:0 0g, SFA 10:0 0g, SFA 12:0 0g, SFA 14:0 0.002g, SFA 15:0 0g, SFA 16:0 0.084g, SFA 17:0 0g, SFA 18:0 0.018g, SFA 20:0 0.006g, SFA 22:0 0.004g, Total monounsaturated fatty acids 0.031g, MUFA 14:1 0g, MUFA 15:1 0g, MUFA 16:1 0g, MUFA17:1 0.Total polyunsaturated fatty acids 0.112g, MUFA18:1 0.029g, MUFA20:1 0g, MUFA22:1 0g, PUFA18:2 0.049g, PUFA18:3 0.063g, PUFA18:3 n-6 c,c,c 0g, PUFA18:4 0g, PUFA20:2 n-6 c,c 0g, PUFA20:3 0g, PUFA20:4 0g, PUFA20:5 n-3 (EPA) 0g, PUFA22:5 n-3 (DPA) 0g, PUFA22:6 n-3 (DHA) 0g, Fatty Acids (Total Trans) 0g, Cholesterol 0mg, Tryptophan 0.033g, Threonine 0.088g, Isoleucine 0.079g, Leucine 0.129g, Lysine 0.135g, Methionine 0.038g, Cystine 0.028g, Phenylalanine 0.117g, Tyrosine 0.05g, Valine 0.125g, Arginine 0.191g, Histidine 0.059g, Alanine 0.104g, Aspartic Acid 0.325g, Glutamic Acid 0.542g, Glycine 0.089g, Proline 0.11g, Serine 0.121g, Ethyl Alcohol 0g, Caffeine 0mg, Theobromine 0mg.

[0052] 5. Cauliflower Cauliflower is a member of the Brassicaceae family and, like other Brassicaceae plants, contains sulforaphane. Sulforaphane has cardioprotective, anti-inflammatory, anti-inflammatory, and anti-cancer properties, as it helps eliminate cancer cells. Brassicaceae vegetables help control blood sugar levels and are also beneficial in preventing heart disease. Cauliflower also contains a wide range of nutrients for glands, organs, cells, and brain cells.

[0053] Nutrients of cauliflower Vitamins: Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B5 (pantothenic acid), Vitamin B6 (pyridoxine), Vitamin B (choline), Vitamin B9 (folic acid), Vitamin C, Vitamin E, Vitamin K.

[0054] Minerals in cauliflower: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0055] Cauliflower amino acids: A wide range of amino acids including arginine, which contains 9 essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0056] Other nutrients in cauliflower: protein, fiber, lutein + zeaxanthin.

[0057] 100g of raw cauliflower contains the following: Nutritional information (per serving): Water 92.1g, Energy 25kcal (104kJ), Protein 1.92g, Total Fat 0.28g, Ash 0.76g, Carbohydrates (Difference) 4.97g, Total Dietary Fiber 2g, Total Sugars 1.91g, Sucrose 0g, Glucose 0.94g, Fructose 0.97g, Lactose 0g, Maltose 0g, Galactose 0g, Calcium 22mg, Iron 0.42mg, Magnesium 15mg, Phosphorus 44mg, Potassium 299mg, Sodium 30mg, Zinc 0.27mg, Copper 0.039mg, Manganese 0.155mg, Selenium 0.6μg, Fluoride 1μg, Vitamin C (Total Ascorbic Acid) 48.2mg, Thiamine 0.05mg, Riboflavin 0.06mg, Niacin 0.507mg, Pantothenic Acid 0.667mg, Vitamin B-6 0.184mg, Folic acid (total) 57μg, Folic acid 0μg, Folic acid (food) 57μg, Folic acid (DFE) 57μg, Choline (total) 44.3mg, Vitamin B-12 0μg, Vitamin B-12 0μg added, Vitamin A (RAE) 0μg, Retinol 0μg, Carotene β 0μg, Carotene α 0μg, Cryptoxanthin β 0μg, Vitamin A (IU) 0 IU, Lycopene 0μg, Lutein + Zeaxanthin 1μg, Vitamin E (α-tocopherol) 0.08mg, Vitamin E 0mg added, Tocopherol β 0mg, Gamma-tocopherol 0.2mg, Tocopherol Delta 0mg, Vitamin D (D2 + D3) International Units 0 IU, Vitamin D (D2+D3) 0μg, Vitamin K (phylloquinone) 15.5μg, Vitamin K (phylloquinone dihydro) 0μg, Vitamin K (menaquinone-4) 0μg, Total saturated fatty acids 0.13g, SFA 4:0 0g, SFA 6:0 0g, SFA 8:0 0g, SFA 10:0 0.018g, SFA 12:0 0g, SFA 14:0 0g, SFA 15:0 0.002g, SFA 16:0 0.093g, SFA 17:0 0.001g, SFA 18:0 0.009g, SFA 20:0 0.003g, SFA 22:0 0.002g, SFA 24:0 Total monounsaturated fatty acids 0.002g, MUFA14:1 0.002g, MUFA15:1 0g, MUFA16:1 0.003g, MUFA16:1c 0.003g, MUFA17:1 0g, MUFA18:1 0.027g, MUFA18:1c 0.0.27g, MUFA20:1 0g, MUFA22:1 0g, MUFA22:1c 0g, MUFA24:1c 0.002g, Total polyunsaturated fatty acids 0.031g, PUFA 18:2 0.016g, PUFA 18:2 n-6 c,c 0.013g, PUFA 18:2 CLA 0.003g, PUFA 18:3 0.015g, PUFA 18:3 n-3 c,c,c (ALA) 0.015g, PUFA 18:3 n-6 c,c,c 0g, PUFA18:4 0g, PUFA 20:2 n-6 c,c 0g, PUFA 20:3 0g, PUFA 20:3 n-3 0g, PUFA 20:3 n-6 0g, PUFA 20:4 0g, PUFA 20:5 n-3 (EPA) 0g, PUFA 22:4 0g, PUFA 22:5 n-3 (DPA) 0g, PUFA 22:6 n-3 (DHA) 0g, fatty acids (total trans) 0g, monoenoic acid 0g, AGT 16:1 t 0g, TFA 22:1t 0g, TFA 18:2 t (no further definition) 0g, fatty acids (total trans polyenoic acid) 0g, cholesterol 0mg, tryptophan 0.02g, threonine 0.076g, isoleucine 0.071g, leucine 0.106g, lysine 0.217g, methionine 0.02g, cystine 0.02g, phenylalanine 0.065g, tyrosine 0.051g, valine 0.125g, arginine 0.086g, histidine 0.056g, alanine 0.116g, aspartic acid 0.177g, glutamic acid 0.257g, glycine 0.071g, proline 0.071g, serine 0.086g, ethyl alcohol 0g, caffeine 0mg, theobromine 0mg.

[0058] 6. Spinach Spinach has an exceptionally high chlorophyll content. This is because the greener a vegetable is, the more chlorophyll it contains. Chlorophyll helps remove waste products and body odor from the body. It is also rich in amino acids, antioxidants, lutein, and zeaxanthin. Spinach contains a wide range of nutrients essential for organs, cells, and brain cells.

[0059] Nutrients in spinach Vitamins: Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyridoxine), Vitamin B (Choline), Vitamin B9 (Folic acid), Vitamin C, Vitamin E, Vitamin K.

[0060] Minerals in spinach: Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0061] Amino acids in spinach: A wide range of amino acids including arginine, which contains nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0062] Other nutrients in spinach: protein, fiber, vitamin A precursor (beta-carotene), lutein + zeaxanthin, betaine.

[0063] 100g of raw spinach contains the following: Nutritional Information: Water 91.4g, Energy 23kcal (97kJ), Protein 2.86g, Total Fat 0.39g, Ash 1.72g, Carbohydrate Difference 3.63g, Total Dietary Fiber 2.2g, Total Sugars 0.42g, Sucrose 0.07g, Glucose 0.11g, Fructose 0.15g, Lactose 0g, Maltose 0g, Galactose 0.1g, Calcium 99mg, Iron 2.71mg, Magnesium 79mg, Phosphorus 49mg, Potassium 558mg, Sodium 79mg, Zinc 0.53mg, Copper 0.13mg, Manganese 0.897mg, Selenium 1μg, Vitamin C (Total Ascorbic Acid) 28.1mg, Thiamine 0.078mg, Riboflavin 0.189mg, Niacin 0.724mg, Pantothenic Acid 0.065mg, Vitamin B-6 0.195mg, Folic acid (total) 194μg, Folic acid 0μg, Folic acid (food) 194μg, Folic acid (DFE) 194μg, Choline (total) 19.3mg, Betaine 103mg, Vitamin B-12 0μg, Vitamin B-12 0μg added, Vitamin A (RAE) 469μg, Retinol 0μg, Carotene β 5630μg, Carotene α 0μg, Cryptoxanthin β 0μg, Vitamin A (IU) 9380 IU, Lycopene 0μg, Lutein + Zeaxanthin 12200μg, Vitamin E (α-Tocopherol) 2.03mg, Vitamin E 0mg added, Tocopherol β 0mg, Gamma Tocopherol 0.18mg, Tocopherol Delta 0mg, Tocotrienol α 0mg, Tocotrienol β 0mg, Tocotrienol Gamma 0mg, Tocotrienol Delta 0mg, Vitamin D (D2+D3) International Units 0 IU, Vitamin D (D2+D3) 0μg, Vitamin K (Phylloquinone) 483μg, Total Saturated Fatty Acids 0.063g, SFA 4:0 0g, SFA 6:0 0g, SFA 8:0 0g, SFA 10:0 0g, SFA 12:0 0g, SFA 14:0 0.01g, SFA 16:0 0.049g, SFA 18:0 0.004g, Total monounsaturated fatty acids 0.01g, MUFA16:1 0.005g, MUFA18:1 0.005g, MUFA20:1 0g, MUFA22:1 0g, Total polyunsaturated fatty acids 0.165g, PUFA 18:2 0.026g, PUFA 18:3 0.138g, PUFA18:4 0g, PUFA20:4 0g, PUFA 20:5 n-3 (EPA) 0g, PUFA 22:5 n-3 (DPA) 0g, PUFA 22:6 n-3 (DHA) 0g of glycerides, 0g of fatty acids (total trans), 0mg of cholesterol, 0.039g of tryptophan, 0.122g of threonine, 0.147g of isoleucine, 0.223g of leucine, 0.174g of lysine, 0.053g of methionine, 0.035g of cystine, 0.129g of phenylalanine, 0.108g of tyrosine, 0.161g of valine, 0.162g of arginine, 0.064g of histidine, 0.142g of alanine, 0.24g of aspartic acid, 0.343g of glutamic acid, 0.134g of glycine, 0.112g of proline, 0.104g of serine, 0g of ethyl alcohol, 0mg of caffeine, 0mg of theobromine.

[0064] 7. Ginger Ginger is a tuber that possesses medicinal properties due to its antioxidants. Ginger has medicinal properties as a digestive aid, antiviral agent, analgesic, bile secretion promoter, antirheumatic agent, cardiac stimulant, expectorant, antioxidant, antiemetic, carminative, anti-inflammatory agent, anticholesterolemia agent, cough suppressant, antipyretic, and stimulant.

[0065] Nutrients of ginger Vitamins: Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B5 (pantothenic acid), Vitamin B6 (pyridoxine), Vitamin B (choline), Vitamin B9 (folic acid), Vitamin C, Vitamin E, Vitamin K.

[0066] Minerals in ginger: Calcium, iron, magnesium, potassium, sodium, zinc, copper, magnesium, selenium.

[0067] Ginger's amino acids: A wide range of amino acids including arginine, which contains nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0068] Other nutrients in ginger: protein, fiber, and bean sprouts. 100g of raw ginger contains the following: Water 78.9g, Energy 80kcal (333kJ), Protein 1.82g, Total Fat 0.75g, Ash 0.77g, Carbohydrate Difference 17.8g, Dietary Fiber (Total Dietary Amount) 2g, Total Sugars 1.7g, Calcium 16mg, Iron 0.6mg, Magnesium 43mg, Phosphorus 34mg, Potassium 415mg, Sodium 13mg, Zinc 0.34mg, Copper 0.226mg, Manganese 0.229mg, Selenium 0.7μg, Vitamin C (Total Ascorbic Acid) 5mg, Thiamine 0.025mg, Riboflavin 0.034mg, Niacin 0.75mg, Pantothenic Acid 0.203mg, Vitamin B-6 0.16mg, Folic acid (total) 11μg, Folic acid 0μg, Folic acid (food) 11μg, Folic acid (DFE) 11μg, Choline (total) 28.8mg, Vitamin B-12 0μg, Vitamin B-12, 0μg added, Vitamin A (RAE) 0μg, Retinol 0μg, Carotene β 0μg, Carotene α 0μg, Cryptoxanthin β 0μg, Vitamin A (IU) 0IU, Lycopene 0μg, Lutein + Zeaxanthin 0μg, Vitamin E (α-tocopherol) 0.26mg, Vitamin E 0mg added, Vitamin D (D2+D3) International Units 0 IU, Vitamin D (D2+D3) 0μg, Vitamin K (phylloquinone) 0.1μg, Total saturated fatty acids 0.203g, SFA 4:0 0g, SFA 6:0 Total monounsaturated fatty acids 0.154g, MUFA16:1 0.021g, MUFA18:1 0.119g, MUFA20:1 0.007g, MUFA22:1 0g, Total polyunsaturated fatty acids 0.154g, PUFA18:2 0.12g, PUFA18:3 0.034g, PUFA18:4 0g, PUFA20:4 0g, PUFA20:5 n-3 (EPA) 0g, PUFA22:5 n-3 (DPA) 0g, PUFA 22:6 n-3 (DHA) 0g, Fatty Acids (Total Trans) 0g, Cholesterol 0mg, Tryptophan 0.012g, Threonine 0.036g, Isoleucine 0.051g, Leucine 0.074g, Lysine 0.057g, Methionine 0.013g, Cystine 0.008g, Phenylalanine 0.0.45g of glycerin, tyrosine 0.02g, valine 0.073g, arginine 0.043g, histidine 0.03g, alanine 0.031g, aspartic acid 0.208g, glutamic acid 0.162g, glycine 0.043g, proline 0.041g, serine 0.045g, ethyl alcohol 0g, caffeine 0mg, theobromine 0mg.

[0069] 8. Wakame seaweed Wakame seaweed stands out for its high mineral content, helping to maintain the body's pH level below slightly acidic and excelling in purifying the body and blood. It also contains a wide range of nutrients essential for organs, cells, and nerve cells. Thanks to its flavor and creamy texture, wakame is a wonderful vegetable that adds a gourmet touch to Viva Blend recipes.

[0070] Nutrients of wakame seaweed Vitamins: Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyridoxine), Vitamin B (Choline), Vitamin B9 (Folic acid), Vitamin C, Vitamin E, Vitamin K.

[0071] Minerals in wakame seaweed: Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0072] Wakame's amino acids: A wide range of amino acids including arginine, which contains nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0073] Other nutrients in wakame seaweed: protein, fiber, vitamin A precursor (beta-carotene).

[0074] 100g of fresh wakame seaweed contains the following: Nutritional Information (Nutritional Data): Water 80g, Energy 45kcal (188kJ), Protein 3.03g, Total Fat 0.64g, Ash 7.2g, Carbohydrate Difference 9.14g, Total Dietary Fiber 0.5g, Total Sugars 0.65g, Calcium 150mg, Iron 2.18mg, Magnesium 107mg, Phosphorus 80mg, Potassium 50mg, Sodium 872mg, Zinc 0.38mg, Copper 0.284mg, Manganese 1.4mg, Selenium 0.7μg, Vitamin C (Total Ascorbic Acid) 3mg, Thiamine 0.06mg, Riboflavin 0.23mg, Niacin 1.6mg, Pantothenic Acid 0.697mg, Vitamin B-6 0.002mg, Folic acid (total) 196μg, Folic acid 0μg, Folic acid (food) 196μg, Folic acid (DFE) 196μg, Choline (total) 13.9mg, Vitamin B-12 0μg, Vitamin B-12, 0μg added, Vitamin A (RAE) 18μg, Retinol 0μg, Carotene β 216μg, Carotene α 0μg, Cryptoxanthin β 0μg, Vitamin A (IU) 360IU, Lycopene 0μg, Lutein + Zeaxanthin 0μg, Vitamin E (α-tocopherol) 1mg, Vitamin E 0mg added, Vitamin D (D2+D3) International Units 0 IU, Vitamin D (D2+D3) 0μg, Vitamin K (phylloquinone) 5.3μg, Total saturated fatty acids 0.13g, SFA 4:0 0g, SFA 6:0 0g, SFA 8:0 0g, SFA 10:0 0g, SFA 12:0 0g, SFA 14:0 0.007g, SFA 16:0 0.117g, SFA 18:0 0.006g, Total monounsaturated fatty acids 0.058g, MUFA16:1 0.019g, MUFA18:1 0.02g, MUFA20:1 0.02g, MUFA22:1 0g, Total polyunsaturated fatty acids 0.218g, PUFA18:2 0.01g, PUFA18:3 0.002g, PUFA18:4 0g, PUFA20:4 0.021g, PUFA20:5 n-3 (EPA) 0.186g, PUFA22:5 n-3 (DPA) 0g, PUFA 22:6 n-3 (DHA) 0g, Fatty Acids (Total Trans) 0g, Cholesterol 0mg, Tryptophan 0.035g, Threonine 0.165g, Isoleucine 0.087g, Leucine 0.257g, Lysine 0.112g, Methionine 0.063g, Cystine 0.028g, Phenylalanine 0.112g, tyrosine 0.049g, valine 0.209g, arginine 0.092g, histidine 0.015g, alanine 0.136g, aspartic acid 0.179g, glutamic acid 0.199g, glycine 0.112g, proline 0.092g, serine 0.078g, ethyl alcohol 0g, caffeine 0mg, theobromine 0mg.

[0075] 9. Kiwi Kiwifruit is extremely rich in vitamin C, containing twice as much as other fruits. Because of its high vitamin C content, kiwifruit helps prevent infections and alleviate symptoms, and it also has beneficial effects on immune function, antioxidant defense, gastrointestinal function, protein digestion, constipation, and the upper respiratory tract. It also contains a wide range of other nutrients essential for organs, cells, and brain cells.

[0076] Nutrients of kiwi Vitamins: Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyridoxine), Vitamin B (Choline), Vitamin B9 (Folic acid), Vitamin C, Vitamin E, Vitamin K.

[0077] Minerals in kiwi: Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0078] Kiwi's amino acids: A wide range of amino acids including arginine, which contains nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0079] Other nutrients in kiwi: protein, fiber, vitamin A precursor (beta-carotene), lutein + zeaxanthin, betaine.

[0080] 100g of raw kiwi contains the following: Nutritional information (per serving): Water 83.1g, Energy 61kcal (255kJ), Protein 1.14g, Total Fat 0.52g, Ash 0.61g, Carbohydrates (difference) 14.7g, Dietary Fiber (total food intake) 3g, Total Sugars 8.99g, Sucrose 0.15g, Glucose 4.11g, Fructose 4.35g, Lactose 0g, Maltose 0.19g, Galactose 0.17g, Starch 0g, Calcium 34mg g, Iron 0.31mg, Magnesium 17mg, Phosphorus 34mg, Potassium 312mg, Sodium 3mg, Zinc 0.14mg, Copper 0.13mg, Manganese 0.098mg, Selenium 0.2μg, Vitamin C (Total Ascorbic Acid) 92.7mg, Thiamine 0.027mg, Riboflavin 0.025mg, Niacin 0.341mg, Pantothenic Acid 0.183mg, Vitamin B-6 0.063mg, Folic acid (total) 25μg, Folic acid 0μg, Folic acid (food) 25μg, Folic acid (DFE) 25μg, Choline (total) 7.8mg, Betaine 0.5mg, Vitamin B-12 0μg, Vitamin B-12, 0μg added, Vitamin A (RAE) 4μg, Retinol 0μg, Carotene β 52μg, Carotene α 0μg, Cryptoxanthin β 0μg, Vitamin A (IU) 87IU, Lycopene 0μg, Lutein + Zeaxanthin 122μg, Vitamin E (α-tocopherol) 1.46mg, Vitamin E 0mg added, Tocopherol β 0mg, Gamma Tocopherol 0.03mg, Tocopherol Delta 0mg, Tocotrienol α 0mg, Tocotrienol β 0mg, Tocotrienol Range 0.1mg, Tocotrienol Delta 0mg, Vitamin D (D2+D3) International Units 0 IU, Vitamin D (D2+D3) 0μg, Vitamin K (phylloquinone) 40.3μg, Vitamin K (phylloquinone dihydro) 0μg, Total saturated fatty acids 0.029g, SFA 4:0 0g, SFA 6:0 0g, SFA 8:0 0g, SFA 12:0 0g, SFA 14:0 0g, SFA 16:0 0.017g, SFA 18:0 0.012g, Total monounsaturated fatty acids 0.047g, MUFA 16:1 Total polyunsaturated fatty acids 0.287g, MUFA18:1 0.047g, MUFA20:1 0g, MUFA22:1 0g, total polyunsaturated fatty acids 0.287g, PUFA 18:2 0.246g, PUFA 18:3 0.042g, PUFA18:4 0g, PUFA 20:4 0g, PUFA 20:5 n-3 (EPA) 0g, PUFA 22:5 n-3 (DPA) 0g, PUFA 22:6 n-3 (DHA) 0g of fatty acids, 0g of total trans fatty acids, 0mg of cholesterol, 0.015g of tryptophan, 0.047g of threonine, 0.051g of isoleucine, 0.066g of leucine, 0.061g of lysine, 0.024g of methionine, 0.031g of cystine, 0.044g of phenylalanine, 0.034g of tyrosine, 0.057g of valine, 0.081g of arginine, 0.027g of histidine, 0.053g of alanine, 0.126g of aspartic acid, 0.184g of glutamic acid, 0.06g of glycine, 0.044g of proline, 0.053g of serine, 0g of ethyl alcohol, 0mg of caffeine, 0mg of theobromine.

[0081] Depending on flavor, nutritional characteristics, or geographical region, Viva Blend recipes have two ingredient substitutions.

[0082] Prickly pear cactus Prickly pear cactus can be used as a substitute for wakame seaweed in Viva Blend recipes. Prickly pear cactus is rich in polyphenols and polysaccharides, which are associated with antioxidant, anti-diabetic, and anti-cancer properties. Its antiviral and anti-inflammatory effects are also thought to stem from these factors. Prickly pear cactus also contains a wide range of nutrients for organs, cells, and brain cells. Thanks to its flavor and creaminess, prickly pear cactus is a wonderful vegetable that adds a gourmet touch to Viva Blend recipes.

[0083] Nutrients of prickly pear cactus Vitamins: Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyridoxine), Vitamin B (Choline), Vitamin B9 or Folic acid, Vitamin C, Vitamin K.

[0084] Minerals in prickly pear cactus: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0085] Prickly pear cactus amino acids: A wide range of amino acids including arginine, which contains nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0086] Other nutrients in prickly pear cactus: protein, fiber, and two vitamin A precursors (beta-carotene and alpha-carotene).

[0087] 100g of raw prickly pear cactus contains the following: Nutritional information (per serving): Water 94.1g, Energy 16kcal (66kJ), Protein 1.32g, Total Fat 0.09g, Ash 1.14g, Carbohydrates (Difference) 3.33g, Total Dietary Fiber 2.2g, Total Sugars 1.15g, Calcium 164mg, Iron 0.59mg, Magnesium 52mg, Phosphorus 16mg, Potassium 257mg, Sodium 21mg, Zinc 0.25mg, Copper 0.052mg, Manganese 0.457mg, Selenium 0.7μg, Vitamin C (Total Ascorbic Acid) 9.3mg, Thiamine 0.012mg, Riboflavin 0.041mg, Niacin 0.41mg, Pantothenic Acid 0.167mg, Vitamin B-6 0.07mg, Folic acid (total) 3μg, Folic acid 0μg, Folic acid (food) 3μg, Folic acid (DFE) 3μg, Choline (total) 7.3mg, Vitamin B-12 0μg, Vitamin B-12, 0μg added, Vitamin A (RAE) 23μg, Retinol 0μg, Carotene β 250μg, Carotene α 48μg, Cryptoxanthin β 0μg, Vitamin A (IU) 457IU, Lycopene 0μg, Lutein + Zeaxanthin 0μg, Vitamin E (α-tocopherol) 0mg, Vitamin E 0mg added, Vitamin D (D2+D3) International Units 0 IU, Vitamin D (D2+D3) 0μg, Vitamin K (phylloquinone) 5.3μg, Total saturated fatty acids 0.016g, SFA 4:0 0g, SFA 6:0 0g, SFA 8:0 0g, SFA 10:0 0g, SFA 12:0 0g, SFA 14:0 0g, SFA 16:0 0.012g, SFA 18:0 0.002g, Total monounsaturated fatty acids 0.018g, MUFA 16:1 0.002g, MUFA 18:1 0.017g, MUFA 20:1 0g, MUFA 22:1 0g, Total polyunsaturated fatty acids 0.05g, PUFA 18:2 0.044g, PUFA 18:3 0.005g, PUFA 18:4 0g, PUFA 20:4 0g, PUFA 20:5 n-3 (EPA) 0g, PUFA 22:5 n-3 (DPA) 0g, PUFA 22:6 n-3 (DHA) 0g, Fatty acids (total trans) 0g, Cholesterol 0mg, Tryptophan 0.014g, Threonine 0.04g, Isoleucine 0.049g, Leucine 0.077g, Lysine 0.059g, Methionine 0.015g, Cystine 0.008g, Phenylalanine 0.049g, Tyrosine 0.0.29g of malt, 0.059g of valine, 0.052g of arginine, 0.025g of histidine, 0.05g of alanine, 0.086g of aspartic acid, 0.145g of glutamic acid, 0.046g of glycine, 0.043g of proline, 0.043g of serine, 0g of ethyl alcohol, 0mg of caffeine, and 0mg of theobromine.

[0088] Green apple Green apples can be used as a substitute for kiwi in Viva Blend recipes. Green apples are notable for having less fructose (less sugar) than other apples. Numerous scientific studies have shown that apples may reduce the risk of chronic diseases such as cardiovascular disease, cancer, and asthma. Green apples also contain a wide range of nutrients for organs, cells, and brain cells.

[0089] Nutrients in green apples Vitamins: Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyridoxine), Vitamin B (Choline), Vitamin B9 (Folic acid), Vitamin C, Vitamin E, Vitamin K.

[0090] Minerals in green apples: Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0091] Amino acids in green apples: A wide range of amino acids including arginine, which contains all nine essential amino acids: 1. Histidine, 2. Isoleucine, 3. Leucine, 4. Lysine, 5. Methionine, 6. Phenylalanine, 7. Threonine, 8. Tryptophan, 9. Valine.

[0092] Other nutrients in green apples: protein, fiber, vitamin A precursor (beta-carotene), lutein + zeaxanthin.

[0093] 100g of raw, unpeeled green apples contains the following: Nutritional Information (Nutritional Data): Water 85.5g, Energy 58kcal (242kJ), Protein 0.44g, Total Fat 0.19g, Ash 0.29g, Carbohydrate Difference 13.6g, Total Dietary Fiber 2.8g, Total Sugars 9.59g, Sucrose 1.93g, Glucose 2.66g, Fructose 5g, Lactose 0g, Maltose 0g, Galactose 0g, Starch 0.05g, Calcium 5mg, Iron 0.15mg, Magnesium 5mg, Phosphorus 12mg, Potassium 120mg, Sodium 1mg, Zinc 0.04mg, Copper 0.031mg, Manganese 0.044mg, Selenium 0.1μg, Thiamine 0.019mg, Riboflavin 0.025mg, Niacin 0.126mg, Pantothenic Acid 0.056mg, Vitamin B-6 0.037mg, Folic acid (total) 3μg, Folic acid (food) 3μg, Choline (total) 3.4mg, Vitamin A (RAE) 5μg, Carotene β 59μg, Carotene α 0μg, Cryptoxanthin β 2μg, Vitamin A (IU) 100 IU, Lycopene 0μg, Lutein + Zeaxanthin 64μg, Vitamin E (α-tocopherol) 0.18mg, Vitamin K (phylloquinone) 3.2μg, Vitamin K (phylloquinone dihydro) 0μg, Fatty acids (total trans) 0g. Amino acid composition 120 mg: Hydroxyproline 0 mg, Serine 6 mg, Proline 4 mg, Glycine 5 mg, Glutamic acid 14 mg, Aspartic acid 40 mg, Alanine 6 mg, Arginine 4 mg, Histidine 3 mg, Valine 7 mg, Tryptophan 1 mg, Threonine 4 mg, Total aromatic amino acids 4 mg, Tyrosine 1 mg, Phenylalanine 4 mg, Total combined amino acids 1 mg, Cystine 1 mg, Methionine 1 mg, Lysine 7 mg, Leucine 8 mg, Isoleucine 4 mg, Protein 0.1 g based on amino acid composition.

[0094] Process and Ingredients: The ingredients (process and ingredients) of Viva Blend 12 liters are as follows, as an example.

[0095] Ingredients: 1. 1 leek (approx. 135g), 2. 300g asparagus, 3. 350g cabbage, 4. 350g broccoli (with stems attached is fine), 5. 350g cauliflower (with green leaves attached is fine), 6. 200g spinach, 7. 300g ginger, 8. 200g wakame seaweed or 300g prickly pear cactus (without thorns), 9. 3 kiwis with skin or 1 green apple with skin, 10. 9-10 liters of mineral water.

[0096] Process: Preparation method: 1. Wash, 2. Cut, 3. Add water, 4. Liquefy, 5. Mix, 6. Let cool.

[0097] 1. Wash the vegetables. Wash all the ingredients with water before cutting the vegetables.

[0098] 2. Cut the vegetables. Cut the ingredients finely so as not to overheat the blender.

[0099] 3. Moisten the vegetables. Chopped cabbage, spinach, and wakame should be soaked in fresh water for 10 minutes to enhance their flavor before blending. If the other vegetables still feel a little dry, soaking them in fresh water for 10 minutes will also enhance their flavor.

[0100] 4. Liquefy the vegetables. Add water to make them liquid. Blend the green onions, asparagus, and ginger in the same blender. Blend the remaining six ingredients separately. Each blender should use at least 1 liter of water. Since wakame and prickly pear are very thick and creamy ingredients, you can use up to 2 liters of water to blend them. So, in total you will use about 9-10 liters of water. Start blending all the ingredients at a low speed for the first 20 seconds, gradually increasing the speed without creating foam. There is no need to go to the highest speed or use the "smoothie function" of a smart blender, as this will only create too much unnecessary foam. All ingredients need to be well mixed with water, meaning they need to be well liquefied in the blender.

[0101] 5. Mix until the mixture is perfectly liquid. Transfer the liquefied contents to a large container with a capacity of 15 or 20 liters, and finally mix everything thoroughly with a shovel. Once mixed in the large container, return it to the blender jar to make it easier to distribute the blend to other containers for storage.

[0102] 6. Cool the liquid. It should be refrigerated at approximately 3°C (normal temperature for any refrigerator).

[0103] Important: When blending wakame seaweed or prickly pear cactus, the blender can easily overheat, so you should add plenty of water and blend slowly.

[0104] Wakame seaweed and prickly pear cactus have a rich (creamy) viscosity and similar nutritional properties, but one lives in the sea and the other in arid regions. Both wakame and prickly pear cactus are wonderful vegetables that add a gourmet touch to blends.

[0105] Chef's secrets for those who have already mastered blending: If you want to make the mixture a little creamier, you can use up to 1 liter of the already liquefied mixture instead of water. This trick should only be used when blending cabbage or spinach, as only water is needed for the density (creaminess) of the remaining ingredients. Otherwise, the blender may overheat.

[0106] Substitute ingredients: 1. Kiwi can be substituted with green apple. The peel of the kiwi or apple is the part that best showcases the fruit's properties, so please feel free to use it. 2. Cooked wakame seaweed can be substituted with raw, spineless prickly pear cactus.

[0107] Kiwi can be substituted with green apple. The peel of kiwi or apple should be used as it is the part of the fruit that best possesses its properties. Cooked wakame can be substituted with raw, spineless prickly pear cactus. Wakame is often sold boiled. Wakame is the only heated ingredient in the Viva Blend. Wakame retains its properties even when boiled because of its strong water resistance. Prickly pear cactus is also water-resistant as it can maintain its own water supply even in deserts. Wakame and prickly pear cactus have a rich (creamy) viscosity and similar nutritional properties, but one lives in the sea and the other in arid regions. Both wakame and prickly pear cactus are wonderful vegetables that add a culinary touch to the blend.

[0108] As described above, Viva offers the flavors of fresh vegetables, intense ginger, and sweet and sour kiwi and apple, all perfectly balanced thanks to the creaminess of seaweed and prickly pear. Therefore, Viva is truly a gourmet blend that can be enjoyed by children and adults alike.

[0109] If you don't eat enough raw vegetables, you might not like the taste at first. Unfortunately, much of the flavor of food is dominated by harmful bacteria such as Candida and other unhealthy bacteria that thrive on the flavors of processed foods and sweet products. Therefore, if you find it difficult to consume, you can camouflage the taste while increasing beneficial bacteria in your gut microbiome using the following methods. For example, squeeze a lemon into the blend in your glass just before drinking. Using lemon gives it a very pleasant and refreshing flavor, similar to lemonade. Adding a small amount of lemon just before drinking does not change the nutritional properties of Viva Blend. Of course, you should not add lemon as another ingredient to prepare Viva Blend, as the acidity of lemon will spoil the remaining vegetables in about 10 minutes. You should not add sugar, sweeteners, or even natural honey, as this will impair the functionality of Viva Blend.

[0110] As beneficial bacteria in your body multiply and you become accustomed to it, you can enjoy the delicious flavors of Viva Blend. In other words, Viva Blend is a recipe that has never existed in the world before, so it is a new taste and a new flavor blend with high nutritional value. Ideally, you should know this very practical way to take in our nutrients and savor the rich flavor of its nine ingredients. Viva Blend can be refrigerated for up to 7 days without losing its nutritional properties, so it is convenient to prepare once a week and consume it daily. It can be drunk at room temperature immediately after preparation, or chilled.

[0111] Viva can be consumed at a rate of 300-600 milliliters per day, depending on body size (child or adult).

[0112] By continuing to take Viva in this way, Viva brings health to beneficial bacteria, cells, and brain cells. A healthy gut microbiome allows us to better absorb the nutrients we need to live a healthy life, and as mentioned at the beginning, our living microorganisms have the power to maintain our health or prevent disease.

[0113] Viva can supply some consumers with the amount they need for a week in liter units. Therefore, Viva is very convenient commercially and can contribute to industrial development, bringing jobs and wealth to the world.

[0114] I patented the recipe not to prevent sharing it, but to protect it and give Viva the credibility it deserves. Viva, which prevents disease, is for everyone, and I hope it reaches many people around the world.

[0115] Inventor Morgan Herrera Carmen Veronica dedicates the Viva Patent to Constituent President Andrés Manuel López Obrador and President-elect Claudia Sheinbaum Pardo of the United Mexican States, with deep gratitude for awakening within us a revolution of conscience that transforms and inspires us to act on humanism.

[0116] It should be noted that the description of this embodiment is illustrative in all respects and not restrictive. The scope of the present invention is indicated by the claims, not by the embodiments described above. Furthermore, the scope of the present invention includes the scope equivalent to the claims.

Claims

1. Leeks, asparagus, cabbage, broccoli, cauliflower, spinach, ginger, wakame or prickly pear cactus, and kiwi or green apple, A vegetable beverage containing [a specific ingredient].

2. All ingredients except the aforementioned wakame seaweed are mixed without heating. The vegetable beverage according to claim 1.

3. Liqueur the long green onions, asparagus, cabbage, broccoli, cauliflower, spinach, ginger, wakame or prickly pear cactus, and kiwi or green apple. Mix the liquefied vegetables as described above. A method for manufacturing vegetable beverages.

4. All materials except the wakame seaweed or the prickly pear cactus are mixed with an equal amount of water to make them liquid. The wakame seaweed or the prickly pear cactus is liquefied by adding up to twice the amount of water compared to the other materials. A method for producing a vegetable beverage according to claim 3.

5. No added sugar, sweeteners, or natural honey. The vegetable beverage according to claim 1 or claim 2.

6. Add lemon to the mixed ingredients just before drinking. A method for producing a vegetable beverage according to claim 3 or claim 4.