Salt
We consume far too much table salt (cooking salt). See text. It takes three months for the taste buds to become more sensitive to salt so that we need less. Water 0.2% 00/00/00 LA : ALA
Tap water
The quality of tap water (drinking water) varies greatly by location and can contain contaminants. Water sources, water systems, and water treatment … See text. Water 99.9% 00/00/00 LA : ALA
Black pepper
Black pepper: read about the differences between black, green, white, and red pepper in the link. Pepper owes its spicy heat primarily to the alkaloid piperine. Water 12.5% 82/13/04 LA (0.7g) 5:1 (0.2g) ALA
Garlic, raw, organic
The claim that eating garlic reduces cholesterol is controversial. However, it is an accepted fact that garlic lowers the risk of colon cancer. See text. Water 58.6% 83/16/01 LA : ALA
Onion
Onions have antibacterial effects and lower blood pressure, blood sugar, and blood lipids. The small intestine cannot digest fractans, which is why gas occurs. Water 89.1% 89/10/01 LA : ALA
Olive oil
Olive oil is given too much importance even though, for example, canola oil contains three times less omega-3. We also use too much oil. Water 0.0% 00/00/100 LA (8.8g) 12:1 (0.8g) ALA
Carrot, raw
Carrots are a low-calorie vegetable with a relatively high level of carotenoids. They can be used to make either raw or cooked recipes. Water 88.3% 89/09/02 LA : ALA
Lemon juice
Lemon juice in its raw form is used frequently to give a dish or drink a fresh, clean taste. Thanks to its antioxidants, it is effective against discoloration. Water 92.3% 92/05/03 LA : ALA
Parsley, fresh
Fresh parsley (flat-leaf, curly-leaf or garden parsley) add flavor, vitamins and very important phytochemicals to your favorite dishes. Water 87.7% 63/29/08 LA : ALA
Walnuts, shelled
Walnuts are the nuts that have the highest concentration of omega-3 fatty acids (linoleic acid). Walnuts help protect against cardiovascular diseases. See text. Water 4.1% 15/16/69 LA (38.1g) 4:1 (9.1g) ALA
Sea salt
Sea salt from evaporated salt water is collected in salt evaporation ponds. The most well known type on the market is Fleur de Sel, which is harvested by hand. Water 4.9% 00/00/00 LA : ALA
Canola oil
Canola oil contains a significantly higher amount of essential fatty acids than, for example, olive oil. It is used primarily as a cooking oil and in margarine. Water 0.0% 00/00/100 LA (18.6g) 2:1 (9.1g) ALA
Cilantro (fresh coriander)
Green cilantro (coriander) has a lemony, peppery smell and a sweet and sour flavor; some people think it has an unpleasant soapy taste. Water 92.2% 58/34/08 LA : ALA
Fresh ginger
Ginger is used as a spice and a medicinal plant (e.g., to treat gastrointestinal problems). It owes its distinctive spicy and citrus flavor mainly to gingerol. Water 78.9% 87/09/04 LA : ALA
Lemon, raw, without peel
The nutritional value of lemons without the peel is lower. Only use the peel if the lemon is organic — the peel contains more nutrients than the pulp or juice. Water 89.0% 87/10/03 LA : ALA
Cashews (cashew nuts, kernels)
Cashews (cashew nuts, cashew kernels) sold at the grocery store are seldom raw. Heat is used to remove
the toxic cardol oil they contain. Water 5.2% 33/20/48 LA (7.8g) !:0 (0.1g) ALA
Red bell pepper
Unlike chilli peppers, bell peppers are not spicy, but instead have a mild sweetness. They are available in green, yellow, and red. See text. Water 92.2% 82/14/04 LA : ALA
Tomato, red, raw
Ripe red tomatoes (raw) are used both for preparing cooked and raw foods and are also processed to make tomato juice, ketchup, tomato paste, and tomato sauce. Water 94.5% 78/18/04 LA : ALA
Avocado
The nutritious pulp of raw avocados is yellowish green to golden yellow, soft, and has an almost buttery consistency. It can be used for savory or sweet dishes. Water 73.2% 34/08/58 LA (1.7g) 15:1 (0.1g) ALA
Cayenne pepper
Cayenne pepper is one of the hottest spices used in the kitchen. Along with its spicy flavor, it also has a slightly bitter taste. Water 8.0% 66/14/20 LA (7.7g) 12:1 (0.7g) ALA