Vegetable drink and its manufacturing method

Abstract

To provide a vegetable drink having excellent taste and high nutritional value and a method for producing the same. The vegetable drink contains green onion, asparagus, cabbage, broccoli, cauliflower, spinach, ginger, wakame or prickly pear cactus, and kiwi or green apple.

Description

[Technical field]

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

[0002] Introduction: To increase life expectancy, we need a healthy gut microbiome, a microbiome capable of transporting nutrients throughout the body. The gut microbiome is made up of all the live microorganisms that reside in our intestines and live symbiotically with us. The gut microbiome is made up of bacteria, viruses, fungi, archaea and protozoa, and all these live microorganisms must live in balance to maintain our health, as they affect our immune system. In other words, it is these live microorganisms that protect or weaken our health.

[0003] To balance the gut microbiome, we need to have fewer bad bacteria and more good bacteria. In other words, good bacteria need to grow. The diet necessary for the growth of good bacteria is raw vegetables. To create this inventive and gourmet solution, raw vegetables with the best nutritional properties, flavor and texture were selected until the best consistency was achieved. This process resulted in a prebiotic recipe with high nutritional value. Carefully selected raw vegetables are blended in liquid form to provide daily nutrition in one go. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2010-42021 A Summary of the Invention [Problem to be solved by the invention]

[0005] It is proven that most vegetables lose their nutritional properties when cooked. As the inventor is a chef himself, understanding that the cause of nutritional deficiency is the loss of properties when cooking vegetables is the main objective of inventing a solution in gastronomic recipes. A point worth considering: in the evolution of mankind, we were first raw vegans, gatherers of fruits and vegetables to eat them in their natural raw form. Then, thanks to hunting, we became carnivores, and then, having control over fire, we became chefs of the animals we hunted. This is the principle and reason for consuming vegetables in their completely raw state.

[0006] SUMMARY OF THE PRESENT EMBODIMENT It is therefore an object of the present invention to provide a gourmet recipe and method for producing a vegetable mixture in the form of a liquid beverage that contains live ingredients to nourish beneficial bacteria and cells. [Means for solving the problem]

[0007] The vegetable drink of the present invention contains green onion, asparagus, cabbage, broccoli, cauliflower, spinach, ginger, wakame seaweed or prickly pear, and kiwi or green apple.

[0008] The vegetable drink of the present invention has a fresh vegetable flavor, a strong ginger flavor, a sweet and sour kiwi and apple flavor, and a perfect balance thanks to the creaminess of the wakame and prickly pear cactus. Therefore, the vegetable drink of the present invention is a true gourmet recipe that can be consumed by children and adults in its natural form without losing the nutritional properties of the ingredients. The nutritional properties of each ingredient contained in the vegetable drink of the present invention can increase the good bacteria of the intestinal flora and adjust the intestinal balance and the health of cells and brain cells. Effect of the Invention

[0009] The best thing that the vegetable drink of the present invention could prove in its mixture is that it eradicated respiratory and skin allergies, fixed impotence problems, and almost eliminated fibroadenoma and gray hair. It also helped to reduce the stress symptoms of PMDD, a mental disorder diagnosed by DSM-5. Other benefits include improving skin beauty, increasing body energy, and improving concentration. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The vegetable beverage according to the present application was created and developed by Morgan Herrera Carmen Veronica, the inventors of the present application. The vegetable beverage according to the present application is called VIVA. In order to know the cause of the allergies of the family, the inventors of the present application decided the diet of the family with reference to scientific information and came to the conclusion that the state of the intestinal flora determines our health. The inventors of the present application investigated that the absorption of the nutrients we ingest is due to the intestinal microflora, which has the ability to transport nutrients throughout the body. The intestinal flora is a living microorganism that exists in the intestine and lives symbiotically with us. The intestinal microflora is composed of bacteria, viruses, fungi, archaea, and protozoa, and all 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 our health. Nutrition is given to these powerful living microorganisms through what we eat. The balance of the intestinal flora must be such that there are few bad bacteria and many good bacteria. In other words, good bacteria need to grow. Raw vegetables are the staple food and favorite food of good bacteria.

[0011] Good bacteria get their nutrients from raw vegetables, fruits with a low glycemic index, and omega-3. Examples of foods that nourish good bacteria are: 1. raw vegetables (raw vegetables are the staple food and favorite food of good bacteria), 2. three types of fruits: forest fruits also known as "red fruits" such as blueberries and blackberries, nuts and fruits such as walnuts, almonds, and flaxseeds, and super fruits such as avocados and coconuts, etc. 3. two types of omega-3 oils: omega-3 found in raw vegetables, omega-3 found in blue fish such as herring, anchovies, mackerel, and sardines, and cod liver oil, etc.

[0012] You need to get enough raw vegetables to increase your good bacteria. It usually takes up to a year to achieve gut balance, but you can achieve it in a month by speeding up the process by ingesting good bacteria through a probiotic supplement. This is based on stopping feeding the bad bacteria and feeding the good bacteria properly.

[0013] Bad bacteria feed on sugar, gluten, and all other processed foods. Processed food products are products that have been altered from their natural form through various industrial processes. These processes include washing, milling, pasteurization, fermentation, adding additives, freezing, dehydration, etc. The purpose of processing is to improve the taste and shelf life of the product and to obtain a greater profit from its sale. Processed foods contain additives such as alcohol, found in alcoholic beverages, and flavorings, colors, and preservatives. Processed foods are usually high in sodium, sugar, spices, saturated fat, and alcohol. The nutritional value of these products is lost during processing, which has been linked to several diseases, including cancer (cancerous), as well as contributing to the obesity epidemic. Processed foods can also become addictive.

[0014] The inventor's research has revealed some alarming facts, including that all illnesses, whether mild, chronic or hereditary, are proven to be influenced by these live microorganisms growing in the intestines.The inventor's research has also revealed some startling facts, including that after about 1,000 hours of reading, he discovered that most vegetables lose their nutritional properties when cooked.

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

[0016] In human evolution, we were first raw vegans, gathering fruits and vegetables to eat in their natural raw form, then thanks to hunting we became carnivores, then we gained control over fire and started to cook the animals we hunted, this is the principle and reason for consuming vegetables in their completely raw form.

[0017] After another 200 hours of research, the inventor was able to create a very tasty and nutritious gourmet solution. The inventor searched for the most nutritious ingredients and selected the taste and texture until the best consistency was achieved, resulting in the creation of a highly nutritious probiotic gourmet recipe. The inventor collected several types of nutritious vegetables and mixed them into a liquid form in order to make it easier to take in daily nutrients at once. From the perspective of gourmet food, a thick liquid consistency is important in tasting in the gourmet food field. Therefore, the inventor combined several types of ingredients to create a rich taste and create a refined flavor.

[0018] The inventors have named this blend "Viva", which also means "alive" in Spanish. Viva is a blend that can be consumed by anyone, regardless of age. Viva contains several types of raw vegetables, one tuber, and one type of fruit. The ingredients in the Viva recipe can be found on every continent. Thus, Viva is designed to be consumed anywhere in the world.

[0019] Viva not only cured allergies, but also almost completely eliminated impotence, fibroadenomas and gray hair. It also helped reduce the stress symptoms of PMDD, a mental disorder diagnosed by the DSM-5. Other benefits include improved skin beauty, increased body energy and improved focus. The inventor also spent another 800 hours researching cell-related topics and discovered that cells and brain cells need the same food as good bacteria. Morgan's Viva recipe is not only a good bacteria recipe that protects and grows the life of good 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 a duct or opening inside or outside the body.

[0021] Cells are another fundamental building block of all living organisms. Cells contain the genetic material of an organism and allow cells to make DNA copies of themselves. Brain cells are messengers. They 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 not be possible without the work of brain cells and their supporting cells. The human body is made up of trillions of cells that give the body structure, 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. There are two very interesting parts of a cell: 1. The nucleus of the cell acts as a command center, sending instructions to the cell to grow, mature, divide, or die. 2. Mitochondria convert energy from food so the cell can use the energy. Mitochondria have their own genetic material separate from the DNA in the nucleus and can make copies of themselves.

[0022] Viva contains inulin, protein, amino acids, polyphenols, carotenoids, lutein + zeaxanthin, tryptophan, arginine, 11 of the 13 known vitamins, and all the minerals necessary for life, except for vitamin B-12 and vitamin D, which are not found in vegetables and therefore must be obtained from other sources.

[0023] Good bacteria impact our longevity because they affect our ability to absorb and transport nutrients to multiple organ systems including: Respiratory system, Digestive system: digestive tract, Endocrine system, Reproductive system, Urinary system, Circulatory system: blood vessels and lymph, Respiratory system: vocal organs, Sensory system: sight, hearing, smell and integument, Nervous system: central nervous system and peripheral nervous system, Musculoskeletal system: bones, joints, ligaments and muscles, Immune system, Cellular system: brain cells.

[0024] In other words, good bacteria affect digestion, cells, hormones, appetite, weight, skin, pain, energy, breathing, smell, smell itself, blood, blood circulation, nerve cells, brain function, moods (fear, surprise, disgust, anger, joy, sadness). Viva can also be used to treat premenstrual dysphoric disorder (PMDD).

[0025] PMDD is different from premenstrual syndrome (PMS), PMDD is characterized by sudden and intense mood changes that can disrupt daily life and even negatively impact personal, work, and social relationships. The reduced stress tolerance characteristic of this dysphoric disorder can last for about 3 weeks. PMDD is characterized by frequent outbursts of anger accompanied by extreme irritability towards loved ones and other people due to the inability to cope with distressing and stressful symptoms. 5% of women of reproductive age suffer from PMDD. PMDD falls under the DSM-5 mental disorder diagnosis and is defined as a depressive disorder requiring multiple prescription medications because patients tend to have suicidal thoughts and behaviors that can be life-threatening. Women who are prone to depression, anxiety, or dependence on alcohol, tobacco, or other addictive substances are more likely to suffer from this disease. Another possible cause of PMDD is genetics, but Viva is believed to treat PMDD by supporting the regenerative power of cellular DNA and providing proper nutrition. The inventors have already confirmed significant improvements with Viva.

[0026] Details about Viva Recipe are disclosed below.

[0027] <Ingredients for the vegetable drink of this embodiment: Viva> The ingredients of the vegetable drink: Viva according to the present application include: 1. green onion, 2. asparagus, 3. cabbage, 4. broccoli, 5. cauliflower, 6. spinach, 7. ginger, 8. wakame or prickly pear cactus, and 9. kiwi or green apple.

[0028] Below is a detailed description of the nutritional content of Viva Recipe: "A mixture of live ingredients for good bacteria, cells, and brain cells." 1. Green onion Long green onions are a type of green onion, also known as white green onions or deep-rooted green onions. Green onions belong to the same family as garlic and onions, the lily family, and are known for their high antibacterial properties. Green onions stand out for their inulin content. Inulin stimulates the growth of bifidobacteria, one of the most important bacterial genera in the intestinal flora. Green onion inulin reaches the intestine intact, making it very effective for the growth of bifidobacteria. Inulin corrects intestinal transport and 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. Green onion inulin also regulates cholesterol and triglyceride levels. In addition to inulin, green onions contain a wide range of nutrients necessary for organs, cells, and brain cells.

[0029] Nutritional value 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 leeks: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, selenium.

[0031] Amino acids in green onions: A wide range of amino acids such as arginine, including the nine essential amino acids: 1. histidine, 2. isoleucine, 3. leucine, 4. lysine, 5. methionine, 6. phenylalanine, 7. threonine, 8. tryptophan, and 9. valine.

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

[0033] 100g of raw green onions contains: Water 83g, Energy 61kcal (255kJ), Protein 1.5g, Total Fat (Fat) 0.3g, Ash 1.05g, Carbohydrate (Diff) 14.2g, Total Dietary Fiber 1.8g, Total Sugar 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, Folic Acid 0μg, Folic Acid 0μg, Folic Acid 0μg, Folic Acid 0μg, Choline 0μg, Vitamin B-12 ... 0μg added, vitamin A (RAE) 83μg, retinol 0μg, carotene-β 1000μg, carotene-α 0μg.Cryptoxanthin β 0μg, Vitamin A (IU) 1670IU, Lycopene 0μg, Lutein + Zeaxanthin 1900μg, Vitamin E (α-tocopherol) 0.92mg, Vitamin E 0mg added, Vitamin D (D2 + D3) International Units 0IU, Vitamin D (D2 + D3) 0μg, Vitamin K (phylloquinone) 47μg, 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 16:0 0.038 g, SFA 18:0 0.002 g, Total monounsaturated fatty acids 0.004g, Monounsaturated fatty acids (MUFA) 16:1 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, fatty acids (total trans) 0g, cholesterol 0mg, tryptophan 0.012g, threonine 0.063g, isoleucine 0.052g, leucine 0.096g, lysine 0.078g, methionine 0.018g, cystine 0.025g, phenylalanine 0.055g, tyrosine 0.041g, valine 0.056g, arginine 0.078g, histidine 0.025g, alanine 0.074g, aspartic acid 0.14g, glutamic acid 0.226g, glycine 0.069g, proline 0.066g, serine 0.092g, ethyl alcohol 0g, caffeine 0mg, theobromine 0mg.

[0034] 2. Asparagus Asparagus stands out for its inulin content, which has anti-inflammatory properties, regulates blood sugar levels, promotes heart health, aids digestion and may aid in weight management. In addition, inulin reaches the intestines intact and is extremely useful for feeding and growing bifidobacteria (good bacteria) and improving gut flora. In addition to inulin, asparagus contains a wide range of nutrients necessary 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 and selenium.

[0037] Amino acids in Asparagus: A wide range of amino acids such as arginine, including the 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, 2 vitamin A precursors (beta-carotene and alpha-carotene), lutein + zeaxanthin, betaine.

[0039] 100g of raw asparagus contains: Water 93.2g, Energy 20kcal (85kJ), Protein 2.2g, Total Fat (Fat) 0.12g, Ash 0.58g, Carbohydrate (Diff) 3.88g, Total Dietary Fiber 2.1g, Total Sugar 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) 52μgm, folic acid (DFE) 52μgm 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, MUFA14:1 0g, MUFA15:1 0g, MUFA16:1 0g, MUFA17:1 0g, MUFA18:1 0g, MUFA20:1 0g, MUFA22:1 0g, Total Polyunsaturated Fatty Acids 0.05g, PUFA18:2 0.04g, PUFA18:3 0.01g, 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, fatty acids and total trans 0g, cholesterol 0mg, tryptophan 0.027g, threonine 0.084g, isoleucine 0.075g, leucine 0.128g, lysine 0.104g, methionine 0.031g, cystine 0.031g, phenylalanine 0.075g, tyrosine 0.052g, valine 0.115g, arginine 0.091g, histidine 0.049g, alanine 0.115g, aspartic acid 0.508g, glutamic acid 0.233g, glycine 0.093g, proline 0.071g, serine 0.106g, ethyl alcohol 0g, caffeine 0mg, theobromine 0mg.

[0040] 3. Cabbage Cabbage belongs to the Brassicaceae family. Cabbage helps produce one or more substances such as hormones, digestive juices, sweat, tears, saliva, semen, and breast milk. Cabbage is characterized by the presence of 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] Cabbage Nutrients 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 such as arginine, including the 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, 2 vitamin A precursors (beta-carotene and alpha-carotene), lutein + zeaxanthin, betaine.

[0045] 100g of raw cabbage contains: Water 92.2g, Energy 25kcal (103kJ), Protein 1.28g, Total Fat (Fat) 0.1g, Ash 0.64g, Carbohydrate Difference 5.8g, Total Dietary Fiber 2.5g, Total Sugar 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 0μg, Vitamin B-12, 0μg added, Vitamin A (RAE) 5μg, Retinol 0μg, Carotene β 42μg, Carotene α 33μg, Cryptoxanthin β 0μg, Vitamin A (IU) 98IU, Lycopene 0μg, Lutein + Zeaxanthin 30μg, Vitamin E (α-tocopherol) 0.15mg, Vitamin E, 0mg added, Tocopherol β 0mg, To Tocopherol gamma 0mg, tocopherol delta 0mg, tocotrienol alpha 0.04mg, tocotrienol beta 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 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 0.034 g, 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, MUFA14:1 0g, MUFA15:1 0g, MUFA16:1 0g, MUFA17:1 0g, MUFA18:1 0.0.017g, MUFA20:1 0g, MUFA22:1 0g, Total polyunsaturated fatty acids 0.017g, PUFA18:2 0.017g, PUFA18:3 0g, 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, 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 vegetable that is rich in chlorophyll, fiber, vitamin C, selenium, phytosterols, and compounds called glucosinolates and sulforaphane that provide antioxidant, anti-inflammatory, digestive and cardioprotective properties. Chlorophyll is an antioxidant with anti-inflammatory properties that help 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] Broccoli Nutrients 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] Amino acids in Broccoli: A wide range of amino acids such as arginine, including the 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, 3 vitamin A precursors (beta-carotene, alpha-carotene, beta-cryptoxanthin), lutein + zeaxanthin, and betaine.

[0051] 100g of raw broccoli contains: Water 89.3g, Energy 34kcal (141kJ), Protein 2.82g, Total Fat 0.37g, Ash 0.87g, Carbohydrates (Difference) 6.64g, Total Dietary Fiber 2.6g, Total Sugar 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 0μg, Vitamin B-12, 0μg added, Vitamin A (RAE) 31μg, Retinol 0μg, Carotene-β 361μg, Carotene-α 25μg, Cryptoxanthin-β 1μg, Vitamin A (IU) 623IU, Lycopene 0μg, Lutein + Zeaxanthin 1400μg, Vitamin E (α-tocopherol) 0.78mg, Vitamin E, 0mg added, Tocopherol-β 0.01mg, Gamma Tocopherol 0.17mg, Tocopherol-Delta 0mg, Tocotrienol-α 0.04mg, Tocotrienol-β 0mg, Tocotrienol, Range 0mg, Tocotrienol-Delta 0mg, 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, MUFA14:1 0g, MUFA15:1 0g, MUFA16:1 0g, MUFA17:1 0.002g, MUFA18:1 0.029g, MUFA20:1 0g, MUFA22:1 0g, total polyunsaturated fatty acids 0.112g, PUFA 18:2 0.049g, PUFA18:3 0.063g, 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 20:4 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 0.033g, 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 cruciferous vegetable and like other cruciferous vegetables, it contains sulforaphane, which has cardioprotective, anti-inflammatory, anti-cancer properties as it helps eliminate cancer cells. Cruciferous vegetables also help control blood sugar levels and prevent heart disease. Cauliflower also contains a wide range of nutrients for glands, organs, cells and brain cells.

[0053] Cauliflower Nutrients 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 and selenium.

[0055] Amino acids in cauliflower: A wide range of amino acids such as arginine, including the nine 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: Water 92.1g, Energy 25kcal (104kJ), Protein 1.92g, Total Fat (Fat) 0.28g, Ash 0.76g, Carbohydrate (Diff) 4.97g, Total Dietary Fiber 2g, Total Sugar 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 added 0mg, 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 0.002g, total monounsaturated fatty acids 0.034g, MUFA14:1 0.002g, MUFA15:1 0g, MUFA16:1 0.003g, MUFA16:1c 0.003g, MUFA17:1 0g, MUFA18:1 0.027g, MUFA18:1c 0.027g, 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, PUFA22:4 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 additional definition) 0g, fatty acids (total trans polyenoic acids) 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 is exceptionally high in chlorophyll - the greener the vegetable, the more chlorophyll there is. Chlorophyll helps the body remove waste products and body odor. It is rich in amino acids, antioxidants, lutein and zeaxanthin. Spinach also contains a wide range of nutrients needed by 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 such as arginine, including the 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: Water 91.4g, Energy 23kcal (97kJ), Protein 2.86g, Total Fat (Fat) 0.39g, Ash 1.72g, Carbohydrate, Difference 3.63g, Total Dietary Fiber 2.2g, Total Sugar 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 added 0mg, tocopherol beta 0mg, gamma tocopherol 0.18mg, tocopherol delta 0mg, tocotrienol alpha 0mg, tocotrienol beta 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 0.165 g, 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, fatty acids (total trans) 0g, cholesterol 0mg, tryptophan 0.039g, threonine 0.122g, isoleucine 0.147g, leucine 0.223g, lysine 0.174g, methionine 0.053g, cystine 0.035g, phenylalanine 0.129g, tyrosine 0.108g, valine 0.161g, arginine 0.162g, histidine 0.064g, alanine 0.142g, aspartic acid 0.24g, glutamic acid 0.343, glycine 0.134g, proline 0.112g, serine 0.104g, ethyl alcohol 0g, caffeine 0mg, theobromine 0mg.

[0064] 7. Ginger Ginger is a tuber that has medicinal properties due to its antioxidant properties: digestive, antiviral, analgesic, choleretic, antirheumatic, cardiac, expectorant, antioxidant, antiemetic, carminative, anti-inflammatory, anticholesterolemic, antitussive, antipyretic and stimulant.

[0065] Ginger Nutrients 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, match, potassium, sodium, zinc, copper, magnesium, selenium.

[0067] Amino acids in ginger: A wide range of amino acids such as arginine, including the 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 betaine. 100g of fresh ginger contains: 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 Sugar 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 unit 0 IU, vitamin D (D2+D3) 0μg, vitamin K (phylloquinone) 0.1μg, saturated fatty acid total 0.203g, SFA 4:0 0g, SFA 6:0 0g, SFA 8:0 0.007g, SFA 10:0 0g, SFA 12:0 0.039g, SFA 14:0 0.018g, SFA 16:0 0.12g, SFA 18:0 0.017g, 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, PUFA 18:3 0.034g, 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, 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 0.0.045g, 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 Wakame stands out for its high mineral content, which keeps the body slightly acidic and below, making it excellent for purifying the constitution and blood. It also contains a wide range of nutrients necessary for organs, cells and nerve cells. Thanks to its flavor and creaminess, wakame is a great vegetable to add a gastronomic touch to VivaBlend recipes.

[0070] Nutrients in Wakame 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: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, magnesium, and selenium.

[0072] Amino acids in wakame: A wide range of amino acids such as arginine, including the 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: protein, fiber, and vitamin A precursor (beta-carotene).

[0074] 100g of raw wakame contains the following: 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 Sugar 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·β2 16μg, 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 unit 0 IU, vitamin D (D2+D3) 0μg, vitamin K (phylloquinone) 5.3μg, saturated fatty acid total 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, PUFA 18:3 0.002g, PUFA18:4 0g, PUFA 20:4 0.021g, PUFA 20:5 n-3 (EPA) 0.186g, PUFA 22:5 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 Kiwi is extremely rich in Vitamin C, containing twice as much as other fruits. Kiwi's high Vitamin C content helps prevent and improve infections, has beneficial effects on immune function, antioxidant defense, gastrointestinal function, protein digestion, constipation, and the upper respiratory tract, and contains a wide range of other nutrients necessary for organs, cells, and brain cells.

[0076] Kiwi nutrition 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 and selenium.

[0078] Kiwi Amino Acids: A wide range of amino acids such as Arginine, including the 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 fresh kiwi fruit contains: Water 83.1g, Energy 61kcal (255kJ), Protein 1.14g, Total lipids (fat) 0.52g, Ash 0.61g, Carbohydrates (difference) 14.7g, Dietary fiber (total dietary intake) 3g, Total sugar 8.99g, Sucrose 0.15g, Glucose 4.11g, Fructose 4.35g, Lactose 0g, Maltose 0.19g, Galactose 0.17g, Starch 0g, Calcium 34m g, iron 0.31 mg, magnesium 17 mg, phosphorus 34 mg, potassium 312 mg, sodium 3 mg, zinc 0.14 mg, copper 0.13 mg, manganese 0.098 mg, selenium 0.2 μg, vitamin C (total ascorbic acid) 92.7 mg, thiamine 0.027 mg, riboflavin 0.025 mg, niacin 0.341 mg, pantothenic acid 0.183 mg, 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 beta 0mg, gamma tocopherol 0.03mg, tocopherol delta 0mg, tocotrienol alpha 0mg, tocotrienol beta 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 0g, MUFA18:1 0.047 g, 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, fatty acids, total trans 0g, cholesterol 0mg, tryptophan 0.015g, threonine 0.047g, isoleucine 0.051g, leucine 0.066g, lysine 0.061g, methionine 0.024g, cystine 0.031g, phenylalanine 0.044g, tyrosine 0.034g, valine 0.057g, arginine 0.081g, histidine 0.027g, alanine 0.053g, aspartic acid 0.126g, glutamic acid 0.184g, glycine 0.06g, proline 0.044g, serine 0.053g, ethyl alcohol 0g, caffeine 0mg, theobromine 0mg.

[0081] VivaBlend recipes have two ingredient substitutions depending on flavor, nutritional properties, or geographic region.

[0082] Prickly Pear Cactus Prickly pear cactus can be used in place of wakame seaweed in VivaBlend recipes. Prickly pear cactus is characterized by its high content of polyphenols and polysaccharides, which are associated with antioxidant, antidiabetic and anticancer properties. Antiviral and anti-inflammatory properties are also thought to be due to this. Prickly pear cactus also contains a wide range of nutrients for organs, cells and brain cells. Prickly pear cactus is a great vegetable that gives a gastronomic sensation to VivaBlend recipes thanks to its flavor and creaminess.

[0083] Nutrients in 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: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Magnesium, Selenium.

[0085] Amino acids in Prickly Pear: A wide range of amino acids such as Arginine including 9 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: protein, fiber, and two vitamin A precursors (beta-carotene and alpha-carotene).

[0087] 100g of fresh prickly pear cactus contains: Water 94.1g, Energy 16kcal (66kJ), Protein 1.32g, Total Fat 0.09g, Ash 1.14g, Carbohydrate (Difference) 3.33g, Total Dietary Fiber 2.2g, Total Sugar 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 unit 0 IU, vitamin D (D2+D3) 0μg, vitamin K (phylloquinone) 5.3μg, saturated fatty acid total 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, MUFA16:1 0.002g, MUFA18:1 0.017g, MUFA20:1 0g, MUFA22:1 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 0.0.029g, valine 0.059g, arginine 0.052g, histidine 0.025g, alanine 0.05g, aspartic acid 0.086g, glutamic acid 0.145g, glycine 0.046g, proline 0.043g, serine 0.043g, ethyl alcohol 0g, caffeine 0mg, theobromine 0mg.

[0088] Green Apple Green apples can be used in place of kiwi in Vivablend recipes. Green apples stand out for being lower in fructose (sugar) than other apples. There are numerous scientific studies showing that apples lower 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] Green apple nutrients 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 and selenium.

[0091] Amino acids in green apple: A wide range of amino acids such as arginine, including the 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 green apples with skin contains: Water 85.5g, Energy 58kcal (242kJ), Protein 0.44g, Total Fat (Fat) 0.19g, Ash 0.29g, Carbohydrate (Difference) 13.6g, Total Dietary Fiber 2.8g, Total Sugar 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. Total amino acid composition 120 mg, hydroxyproline 0, 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 synthetic amino acids 1 mg, cystine 1 mg, methionine 1 mg, lysine 7 mg, leucine 8 mg, isoleucine 4 mg, protein by amino acid composition 0.1 g.

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

[0095] Ingredients: 1. 1 long onion (about 135g), 2. 300g asparagus, 3. 350g cabbage, 4. broccoli (about 350g)*it's fine to use the stalk, 5. cauliflower (about 350g)*it's fine to use the green leaves, 6. 200g spinach, 7. 300g ginger, 8. 200g wakame seaweed or 300g prickly pear cactus without the thorns, 9. 3 kiwis with skin or 1 green apple with skin, 10. about 9-10 litres of mineral water.

[0096] Steps: Preparation: 1. Wash, 2. Cut, 3. Moisten, 4. Liquify, 5. Blend, 6. Cool.

[0097] 1. Wash the vegetables. Before cutting the vegetables, wash all the ingredients with water.

[0098] 2. Chop the vegetables. Cut the ingredients into small pieces so as not to overheat the blender.

[0099] 3. Rehydrate your vegetables. Shredded cabbage, spinach, and wakame should be soaked in fresh water for 10 minutes before blending to enhance flavor. If other vegetables still feel a bit dry, rehydrate them thoroughly in fresh water for 10 minutes to enhance their flavor.

[0100] 4. Liquefy the vegetables. Add water to liquify. Blend the spring onions, asparagus and ginger in the same blender. Blend the remaining 6 ingredients separately. You should use at least 1 liter of water for each blender. Seaweed and prickly pear are very thick and creamy ingredients so you can use up to 2 liters of water to blend them. That means you will use around 9-10 liters of water in total. Start blending all the ingredients on low speed for the first 20 seconds and gradually increase the speed without whisking. There is no need to go to the highest speed or use the "smoothie function" of the smart blender as you will just get too much foam which you don't need. All the ingredients need to be well mixed with the water, which means they need to be well liquified in the blender.

[0101] 5. Blend until you get the perfect liquid consistency. Transfer the liquefied contents to a larger container of 15 or 20 liter capacity and mix everything thoroughly with a final shovel. Once blended in the larger container, pour it back into the blender jar for easy distribution to other containers where you will store your blend.

[0102] 6. Chill the liquid. It should be refrigerated at about 3°C ​​(the normal temperature in any refrigerator).

[0103] Important: When blending wakame or prickly pear, add enough water and blend slowly as the blender can easily overheat.

[0104] Wakame and prickly pear have a thick (creamy) consistency and similar nutritional properties, but one lives in the ocean and the other in arid areas. Both wakame and prickly pear are excellent vegetables that add a gourmet touch to any blend.

[0105] Chef's Secrets if you're already a master of blending: If you want the mixture to be a bit 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 the density (creaminess) of the remaining ingredients requires only water, otherwise the blender may overheat.

[0106] Replaceable Ingredients: 1. Kiwi fruit can be substituted with green apples. The skin of kiwi fruit and apples are the parts that have the best properties, so we recommend using them. 2. Cooked wakame can be substituted with raw, thornless prickly pear cactus.

[0107] Kiwi can be substituted with green apple. Kiwi and apple peel should be used as this is the part of the fruit that has the best properties. Cooked wakame can be substituted with raw, thornless prickly pear. Wakame is often sold boiled. Wakame is the only cooked ingredient in Viva Blend. Wakame does not lose its properties when boiled due to its strong water resistance. Prickly pear is also water resistant as it can sustain water on its own in the desert. Wakame and prickly pear have a thick (creamy) consistency and similar nutritional properties, but one lives in the sea and the other in arid areas. Both wakame and prickly pear are great vegetables that add a gastronomic sensation to the blend.

[0108] Viva as disclosed above has fresh vegetable flavors, intense ginger flavor, sweet and sour kiwi and apple flavors, and the creaminess of wakame and prickly pear achieves a perfect taste balance. Therefore, Viva is a truly gourmet blend that can be enjoyed by both children and adults.

[0109] If you do not eat enough raw vegetables, you may not like it at first. Unfortunately, many of the tastes of food are dominated by bad bacteria such as Candida and other unhealthy bacteria that like the flavors of processed foods and sweet products. Therefore, if you find it difficult to consume them, you can camouflage the taste while promoting the good bacteria in your gut flora with the following techniques. For example, squeeze a splash of lemon into the blend in the glass just before drinking. The use of lemon gives it a very pleasant and fresh flavor, similar to lemonade. Sprinkling a little lemon just before drinking does not change the nutritional properties of Vivablend. Of course, lemon should not be added as a separate ingredient in the preparation of Vivablend, since the acidity of the lemon will deteriorate the remaining vegetables in about 10 minutes. Sugar, sweeteners, even natural honey, should not be added, as this will reduce the functionality of Vivablend.

[0110] Once the good bacteria in your body have multiplied and become accustomed to it, you can enjoy the gastronomy of Vivablend. In other words, Vivablend is a new taste, a new flavorful blend with high nutritional value, because it is a recipe that has never existed in the world before. The ideal is to know this very practical way to get our nutrients and enjoy the rich flavor of its nine ingredients. Vivablend can be prepared once a week and consumed daily, making it convenient, since it can be stored refrigerated for up to 7 days without losing its nutritional properties. It can be drunk at room temperature immediately after preparation, or chilled.

[0111] Viva can be consumed in doses of 300-600 milliliters per day, depending on the individual's size (child or adult).

[0112] By continuing to take Viva in this way, Viva brings health to good bacteria, cells, and brain cells. A healthy gut microbiome allows us to better absorb the nutrients we need to live healthily, and as mentioned at the beginning, our living microbes have the power to keep us healthy or disease-free.

[0113] Viva can supply some consumers with the amount they need for a week in liters, so it is very useful for commerce and can contribute to industrial development, bringing jobs and wealth to the world.

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

[0115] The inventors, Morgan Herrera Carmen Veronica, dedicate the Viva Patent to the Constitutional President of the United Mexican States, Mr. Andrés Manuel López Obrador, and his President-elect, Ms. Claudia Sheinbaum Pardo, with deep gratitude for awakening in us a revolution of conscience that transforms and inspires us to act on humanism.

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

Claims

1. All of the following vegetables are mixed together without heating (except for the above-mentioned wakame): green onion, asparagus, cabbage, broccoli, cauliflower, spinach, and ginger, wakame seaweed or prickly pear cactus, and kiwi or green apple; A small amount of freshly squeezed lemon was added just before drinking. A non-fermented vegetable drink.

2. Liquidize all of the following vegetables without heating (except for the above-mentioned wakame): green onion, asparagus, cabbage, broccoli, cauliflower, spinach, and ginger, wakame seaweed or prickly pear cactus, and kiwi or green apple; Mixing the liquefied vegetables; Add a small amount of freshly squeezed lemon to the mixed ingredients just before serving. A method for producing a non-fermented vegetable drink.

3. All ingredients except the wakame or prickly pear are liquefied by adding an equal amount of water to each of them; The wakame or prickly pear cactus is liquefied by adding up to twice as much water as the other ingredients. A method for producing the non-fermented vegetable beverage according to claim 2.

4. No added sugar, sweeteners, or natural honey The non-fermented vegetable beverage of claim 1 .