NUTRITION INFO:
Vitamin C
Also known as ascorbic acid, promotes healthy gums, strengthens the immune system, prevents cell
damage and even helps wounds to heal. It also helps the body absorb iron.
Key Benefit:
Prevent illness
Sources:
Amaranth, Apples, Bell Peppers, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Celery,
Corn, Green Peas, Kale, Lemon, Lime, Onion, Pineapple, Tomatoes, Zucchini
Vitamin D
Vitamin D helps the body better absorb calcium from both food and supplements. It also plays a role in
bone and tooth formation and healthy muscle and nerve function. Studies have shown that Vitamin D may
help in preventing osteoporosis.
Key Benefit:
Healthy muscle and nerve function
Sources:
Eggs, Milk
Vitamin E
Vitamin E is a powerful antioxidant that works to neutralize damaging free radicals. It is also important in
maintaining a healthy circulatory system.
Key Benefit:
Powerful antioxidant
Sources:
Chard, Collard Greens, Spinach
39
Triticale (pronounced “tri-ti-CAY-lee”) is a cross between
wheat and rye that thrives in cold, damp climates where
wheat doesn’t grow well.
Triticale Flour
Tritical flour has a small amount of gluten, which if used
exclusively in bread recipes requires more kneading
and only one rising period.
Triticale Berries
Triticale berries are similar to wheat berries, but smaller.
They may be substituted for wheat berries, rye berries,
brown rice or pearl barley in recipes.
ABOUT TRITICALE
Research suggests that flax may provide many
beneficial nutrients. It has soluble fiber, Omega-3
fatty acids and high-quality protein. Use caution
when using flax in cooking as some people are
allergic to it. Flax is used for baked goods and
crackers or it can be added to cooked vegetable
dishes or grain salads.
Milled Flaxseed
Milled flaxseed is available, but it doesn’t keep as
long as whole flaxseed. It needs to be stored in
the refrigerator and used within a few weeks.
Whole Flaxseed
Whole flaxseed can be ground down in a coffee
or spice mill as needed.
ABOUT FLAX
8
