Taste profile

 

An enticingly complex assortment from the garden with a pop of orange to start. The more you drink, the more the carrot becomes evident, then some celery with 10 fruits and veggies jumping from one taste to the next, and back to orange.

 

 

Carrots are rich in beta-carotene, giving them their orange pigment.

The high amounts of beta-carotene make carrots the most common vegetable used in cancer treatment.

Beta-carotene acts as a dietary antioxidant, countering the stresses of oxidation on tissue.

Carotenoids found in yellow and orange produce may also help to reduce insulin resistance.

 

Oranges are a good source of vitamins and minerals such as vitamin C, A and B, calcium, iron, sodium, copper, phosphorus, potassium, magnesium, and sulfur.

The nutritional value of oranges makes it good for indigestion, constipation, dental care, bone health, heart diseases, respiratory problems, increasing immunity, influenza and skin care.

Herperidin in oranges have been shown to lower high blood pressure as well as cholesterol in some studies, and to have strong anti-inflammatory properties.

 

 

Celery are green long stalks that assist in lowering blood pressure and cholesterol levels.

They are high in silicon which helps renew joints, bones, arteries and all connective tissues.

Post recovery, celery-based juices serve as a great electrolyte replacement.

 

Fiber and powerful antioxidant pigments, called betacyanin, combine to make beets a powerful agent in preventing colon cancer.

These compounds increase antioxidant levels and white blood cells, which discover and destroy abnormal cells.

Beet fiber has also been shown to promote bowel function and healthy cholesterol levels.

Beets are rich in silicon which cleanses the liver and blood.

 

Parsley, a member of the Umbelliferae Family, is a rich leafy green.

It is rich in nutrients, chlorophyll, carotenes, vitamin C, folic acid, iron and dietary fiber.

It is traditionally used as a garnish or added to stews, sauces, salads, vegetables and potatoes. It contains cancer fight properties and promotes energy.

 

Lettuce, a rich leafy green, is mainly composed of water, offering a refreshing hydration source.

The vitamin k found in lettuce is essential for the synthesis of crucial bone proteins.

Those who consume more vitamin K in the form of leafy green vegetables are less likely to suffer from hip fractures and more likely to have a high bone mineral density.

 

Spinach, a member of the beet and chard family is a nutrient dense rich, leafy green that is packed with vitamin K, carotenes, vitamin C and folic acid.

The rich iron and chlorophyll content in spinach helps to build blood while the lutein helps promote healthy eyesight.

Spinach is one of the most alkaline producing foods, making it very useful in helping to regulate body pH.

The multiple flavonoids and antioxidants found in spinach have proved to slow down cell division in stomach cancer cells and combat skin cancer cells.

 

One of the most effective ways to get the nutritional benefits of Watercress is in the form of vegetables juice.

High in vitamin A, chlorophyll and sulfur, it can be used as a diuretic, to treat sore or dry throat, mumps, intestinal gas and bad breath.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fun Facts

The largest carrot ever grown was 19 pounds, grown by John Evans in 1998 in Palmer, Alaska.

 

A single orange provides almost 100% of the daily value of vitamin C

 

It takes just one ounce of celery seeds to produce an acre of celery.

 

Beets can be made into a wine that tastes similar to port.

 

Parsley essential oil is used in making men’s colognes and toiletries.

 

Lettuce is a member of the sunflower family.

 

California and Texas produce the most spinach in the United States.

 

Eating a bag of watercress is said to be a good cure for a hang-over.

 

 

 

 

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Fruit Benefits