What's in What

I love the notion of referencing different compounds to associate with a particular food, to not only apply the "eat from all the colors of the rainbow" approach, but also to go deeper in to the huge variety of food available, especially when I feel I am in need of a specific nutrient.
Most people know some of the more popular ones-ex:oranges contain vit C, but here's a list of some others to read and resound on. Enjoy the Cornucopia!

Cabbage-Vit C, naturally occurring lactobacilli acidolphilus, DIM-or indole-3-carbinol-anti-carcinogenic compounds, especially present and studied in fermented forms of the brassica family (broccoli, mustard, kale)

Kale-Lacinato-one of the only green leafy's that has Omega 3! LOADED w/minerals
Sesame seeds-Calcium

Hemp-complete protein, Omega 3-6-9

Brazil nuts-selenium (antioxidant, immune support)

Quinoa-highest protein of any grain (actually a seed), calcium (more than dairy milk-with cofactors silicon and magnesium-necessary to assimilate the calcium)

Amaranth-similar to Quinoa, but in addition to lysine, contains methionine, necessary to assimilate protein

Seaweed(s)-up to 38% protein, chock full of minerals and iron, vits A, B, C, and E

Grapes-the currently popular cancer fighting antioxidant Resveratrol is found in the skins, and long before we demanded commercially availabe to be absent of their seeds, the seeds contributed a host of flavinoids, aka OPC's, also powerful as an antioxidant, so I always looked for seed containing varieties, and give them a little chew before spitting them out..hard to find though, esp. organic.

Durian-high in protein

Coconut-high in lauric and caprilyc acid (anti-fungal), and Medium chain fatty acids-actually touting benefits such as breaking down fatty acid deposits in the body

Apples-high in malic and tartaric acid, able to inhibit growth of bacteria and yeast in the digestive tract.

Thanks to Renee Loux Underkoffler for writing the awesome book, Living Cuisine, where many of these are referenced from .....more to come, stay tuned!