Health Facts

The following are health facts for some of our nut butters, as referenced on these nut butter labels. Health facts from the USDA nutrient database and other sources.

Sunflower Butter
Per 36g
Protein: 7.08g
Calcium: 44mg
Iron: 1.71mg
Potassium: 26mg
Essential Fatty Acids: 11.3g

36g, or about ¼ cup, provides 90.5 percent of our Vitamin E needs (source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57 )

Tahini
Per 36g
Protein: 6.41g
Calcium: 151mg
Vitamin B-6: .054mg
Essential Fatty Acids: 7.6g

Almond Butter
Per 36g
Protein: 7.64g
Calcium: 95mg
Magnesium: 96mg
Potassium: 254mg
Essential Fatty Acids: 4.4g

Brazil Nut Butter
Per 36g
Protein: 5.16g
Calcium: 58mg
Iron: 0.87mg
Potassium: 237mg
Essential Fatty Acids: 7.4g

Some facts about Raw Cultured Vegetables

As long as they are refrigerated and eaten within six months of being created, Raw Cultured Vegetables are a flavorful self-sustaining culture of these essential enzymes and lactobacillus cultures that do not dissipate with shelf life, like some probiotics and acidophilus powders. On March 10, 1989, Dairy & Food Labs, Inc. found 5,500,000 lactobacillus acidophilus per gram in our Vegi-Delite Live Zing Salad, made with organic raw cultured cabbage, beets, carrots, lemon, dill and garlic.

Raw Cultured Vegetables are rich in lactobacilli, including plantarum and acidophilus, which help to create a healthy colonic environment in which yeast populations, and pathogenic bacteria are controlled. Raw Cultured Vegetables are especially good for people taking antibiotics or birth control bills, pregnant women, and diabetics; all high risk groups for yeast disorders.

Raw Cultured Vegetables are made from cabbage, a cruciferous vegetable, and other natural ingredients. The American cancer Society's epidemiological studies indicate that diets high in cruciferous vegetables (main ingredients in Rejuvenative Foods Raw Cultured Vegetables) have been associated with less cancer incidence.