Spirulina powder (never raw!)
Spirulina, part of the family of cyanobacteria, is rich in nutrients. It used to be categorized as blue-green algae because of its bluish phycocyanin pigment. Water 4.7% 27/65/09 LA (1.3g) 2:1 (0.8g) ALA
Asian pear
Asian pears have ocher-colored skin with brown mottling. The white fruit inside is crisp, sweet and sour and has a taste reminiscent of apple, pear, and melon. Water 88.2% 94/04/02 LA : ALA
Bosc pear
The medium-sized Bosc pear has a rough yellow-brown skin and its pulp is juicy with a sweet-sour taste. In English, it is called the “aristocrat of pears.” Water 83.2% 97/02/01 LA : ALA
Sauerkraut, with liquid
Sauerkraut, fermented in liquid, is rich in lactic acid, vitamins, and minerals. You can also buy raw sauerkraut that is ready to eat. Water 92.5% 80/17/03 LA : ALA
Shiitake mushrooms, dried
For best results, soak dried shiitake mushrooms before cooking. They make for a great addition to risotto, soups, sauces, and stir-fry dishes. Water 9.5% 88/11/01 LA : ALA
Kamut (Khorasan wheat, khorassan), cooked
Kamut (Khorasan wheat, khorassan) is a nice side dish to serve alongside a wide range of dishes — similar to rice. It is more nutritional than wheat. Water 65.2% 81/17/02 LA : ALA
Soy whipped cream
Our recipe for whipped soy cream that is made with soy milk and canola oil is a good alternative to traditional cooking cream. And it’s free of animal products. Water 60.7% 12/06/82 LA (5.7g) 2:1 (2.8g) ALA
Sauerkraut, raw, unpasteurized (lit. “sour cabbage”)
Unlike conventional sauerkraut, raw unpasteurized sauerkraut contains live active bacteria that promote health. Water 91.3% 61/32/07 LA : ALA
Aquafaba (vegan egg white substitute)
Aquafaba, the cooking liquid of legumes (e.g., chickpeas) serves as a vegan egg white substitute (beaten egg whites) for baked goods and sweet dishes. Water 95.4% 71/24/05 LA : ALA
Garlic mustard
Garlic mustard has a peppery and garlic flavor. Alongside its culinary merits, it is also has antiseptic, diuretic, and expectorant properties. Water 75.1% 60/38/02 LA : ALA
Fresh lemon balm
Lemon balm (Melissa officinalis L.), the most commonly grown species of the genus Melissa, is a flavorful culinary herb and medicinal plant. Water 86.4% 65/28/07 LA (0.3g) 1:1 (0.2g) ALA
Dark chocolate (70–85 % cacao)
Dark chocolate has a higher percentage of cacao than other types of chocolate and is a better choice for people who are lactose intolerant. Water 1.4% 48/08/44 LA : ALA
Portobello mushroom
Portobello mushrooms can be eaten raw and are used in the same manner as button mushrooms. Depending on location, they can contain elevated levels of cadmium. Water 92.4% 49/46/05 LA : ALA
Grape-seed oil
Grape-seed oil is extracted from the seeds of grapes. Given its high percentage of linoleic acid, its nutritional value is questionable. Water 0.0% 00/00/100 LA (69.6g) 696:1 (0.1g) ALA
Grapefruit
Depending on the variety, grapefruit may range from white-yellowish to deep red in color. Grapefruit may cause serious interactions with certain medicines. Water 90.9% 92/07/01 LA : ALA
Dried rosemary
Dried rosemary is a healthy and fragrant herb that tastes slightly peppery and bitter. It serves mainly as a spice, but has decorative and medicinal uses. Water 9.3% 76/06/18 LA (1.2g) 1:1 (1.1g) ALA
Dried pear
Dried pears produced commercially are often treated with sulfur dioxide to improve appearance and increase shelf life. It is best to eat untreated varieties. Water 26.7% 97/03/01 LA : ALA
Rhubarb (organic?)
Rhubarb is popular thanks to its tart and refreshing flavor, as well as the fact that it is low in calories. Prefer organic! Water 93.6% 80/16/04 LA : ALA
Lambʼs lettuce
Lamb’s lettuce has a mild, nutty flavor and is used in many different salads. It is a favorite green as it is a good source of many vitamins and minerals. Water 92.8% 60/33/07 LA : ALA
Okara, soy pulp, tofu dregs
Okara, also called soy pulp or tofu dregs is a by-product of soy milk production. It is a good binder which contains a lot of starch, protein, fiber, and iron. Water 81.6% 70/20/10 LA : ALA