Vegetable Blend (Organic)

Grown under strict certified organic standards, this vegetable blend consists of 13 different nutritious vegetables including tomato, carrot, broccoli, cauliflower, spinach and kale. Both the Association of British Columbia and the USDA have certified this organic vegetable blend.

Health Benefits

Vegetables are great sources of fiber, vitamins, minerals, and phytonutrients.1 Vegetables are low in fat and calorie and do not contain cholesterol.1 Numerous studies have been reported to emphasize the benefit of increased vegetable consumption.2-8 Adequate consumption of vegetables is essential for humans to maintain a healthy heart and gut and reduce the risk of hypertension, heart diseases (e.g., stroke and heart attack), diabetes, obesity, and cancer.1-8 Dietary Guidelines for Americans recommends that about a quarter of daily food should come from vegetables.1

References

  1. MyPlate. USDA. Accessed in August 2015. http://www.choosemyplate.gov/food-groups/vegetables-why.html
  2. Jenkins DJ, Kendall CW, Popovich DG, Vidgen E, Mehling CC, Vuksan V, Ransom TP, Rao AV, Rosenberg-Zand R, Tariq N, Corey P, Jones PJ, Raeini M, Story JA, Furumoto EJ, Illingworth DR, Pappu AS, Connelly PW. Effect of a very-high-fiber vegetable, fruit, and nut diet on serum lipids and colonic function. Metabolism. 2001 Apr;50(4):494-503. PubMed PMID: 11288049.
  3. Slavin JL, Lloyd B. Health benefits of fruits and vegetables. Adv Nutr. 2012 Jul 1;3(4):506-16. doi: 10.3945/an.112.002154. Review. PubMed PMID: 22797986; PubMed Central PMCID: PMC3649719.
  4. Machha A, Schechter AN. Inorganic nitrate: a major player in the cardiovascular health benefits of vegetables? Nutr Rev. 2012 Jun;70(6):367-72. doi: 10.1111/j.1753-4887.2012.00477.x. Epub 2012 Apr 19. Review. PubMed PMID: 22646129; PubMed Central PMCID: PMC3367800.
  5. Liu RH. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am J Clin Nutr. 2003 Sep;78(3 Suppl):517S-520S. PubMed PMID: 12936943.
  6. Kozłowska A, Szostak-Wegierek D. Flavonoids–food sources and health benefits. Rocz Panstw Zakl Hig. 2014;65(2):79-85. Review. PubMed PMID: 25272572.
  7. Song M, Garrett WS, Chan AT. Nutrients, foods, and colorectal cancer Gastroenterology. 2015 May;148(6):1244-60.e16. doi: 10.1053/j.gastro.2014.12.035. Epub 2015 Jan 6. Review. PubMed PMID: 25575572; PubMed Central PMCID: PMC4409470.
  8. Rossi RE, Pericleous M, Mandair D, Whyand T, Caplin ME. The role of dietary factors in prevention and progression of breast cancer. Anticancer Res. 2014 Dec;34(12):6861-75. Review. PubMed PMID: 25503112.