Blurry Vision & Night Blindness

Produce

• 1 Cup Chopped Kale, Stems Removed

Kale is a dark leafy green vegetable in the brassica family with a sturdy texture and mildly bitter, earthy flavor. It is commonly eaten raw, sautéed, steamed, or added to soups and smoothies.

Kale is especially rich in vitamins K, A, and C, and also provides folate, calcium, potassium, manganese, and fiber.

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Vegetables

½ Cup Canned Corn, Drained

Canned corn is a starchy vegetable made from sweet corn kernels that have been cooked and preserved, then drained before serving. It provides carbohydrates, some fiber, and small amounts of vitamins and minerals.

Canned corn provides carbohydrates, fiber, folate, thiamin, potassium, and carotenoids such as lutein and zeaxanthin.

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Produce

½ Cup Carrots, Sliced Into Round

Carrots are a root vegetable commonly eaten raw or cooked, with a naturally sweet flavor and crisp texture. A 1/2-cup sliced serving is a low-calorie produce item rich in carotenoid pigments.

Carrots are especially high in vitamin A precursors (beta-carotene) and also provide fiber, vitamin K1, potassium, and some vitamin C.

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Other

½ Cup Pumpkin Purée

Pumpkin purée is cooked, mashed pumpkin with a soft texture and mild, slightly sweet flavor. It is commonly used in soups, baked goods, and sauces.

Pumpkin purée provides vitamin A precursors (beta-carotene), fiber, potassium, and smaller amounts of vitamin C and vitamin E.

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Other

½ Cup Pure Pumpkin Puree

Pure pumpkin puree is cooked, mashed pumpkin with a soft texture and mildly sweet flavor. It is commonly used in soups, baking, and savory dishes.

Pumpkin puree provides vitamin A (from beta-carotene), fiber, potassium, and smaller amounts of vitamin C and vitamin E.

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Vegetables

¼ Cup Frozen Corn, Thawed

Frozen corn, thawed, is a starchy vegetable commonly used as a side or ingredient in mixed dishes. It provides carbohydrates along with some fiber, vitamins, and minerals.

Corn provides carbohydrate, fiber, vitamin C, several B vitamins including thiamin and folate, and minerals such as magnesium and potassium, along with carotenoids like lutein and zeaxanthin.

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Vegetables

¼ Cup Pumpkin Purée (Not Pumpkin Pie Filling)

Pumpkin purée is cooked, mashed pumpkin with no added sweeteners or spices. It is commonly used in baking, soups, sauces, and smoothies.

Pumpkin purée provides vitamin A precursors (beta-carotene), fiber, potassium, and smaller amounts of vitamin C and vitamin E.

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Produce

¾ Cup Corn Kernel

Corn kernels are the edible seeds of maize, commonly eaten fresh, frozen, or canned as a starchy vegetable or grain food. They provide carbohydrates for energy along with fiber and small amounts of vitamins and minerals.

Corn provides carbohydrate, fiber, vitamin C, several B vitamins including thiamin and folate, and minerals such as magnesium and potassium, along with lutein and zeaxanthin.

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Produce

Acorn Squash Unpeeled

Acorn squash is a winter squash with mildly sweet orange flesh and an edible rind when cooked. It is commonly roasted or baked and fits within the produce category.

Acorn squash provides fiber, vitamin A precursors (beta-carotene), vitamin C, potassium, magnesium, and small amounts of B vitamins.

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Vegetables

Acorn Squashes, Washed

Acorn squash is a winter squash with mildly sweet, orange-yellow flesh that is typically roasted, baked, or steamed. Washed acorn squash is a starchy vegetable commonly used as a side dish or in soups and stuffed preparations.

Acorn squash provides fiber, vitamin A precursors (beta-carotene), vitamin C, potassium, magnesium, and small amounts of B vitamins.

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Produce

Assorted Green Beans Carrots And Bell Peppers

A mixed vegetable blend of green beans, carrots, and bell peppers commonly used as a side dish or in stir-fries. It is a low-calorie produce mix that provides fiber, vitamins, and antioxidants.

This vegetable mix provides vitamin A, vitamin C, vitamin K, folate, potassium, and fiber, with carotenoids from carrots and bell peppers.

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Produce

Baby Kale

Baby kale is a young, tender form of kale with a milder flavor and softer texture than mature leaves. It is commonly eaten raw in salads or lightly cooked as a leafy green vegetable.

Baby kale provides vitamins K, A, and C, along with folate, calcium, potassium, fiber, and carotenoid antioxidants such as lutein and zeaxanthin.

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Produce

Baked Sweet Potatoe

Baked sweet potato is a starchy root vegetable with a naturally sweet flavor and soft texture when cooked. It is commonly eaten as a side dish and provides complex carbohydrates along with fiber and carotenoid antioxidants.

Baked sweet potato is especially rich in vitamin A precursors (beta-carotene), and also provides vitamin C, potassium, manganese, and dietary fiber.

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Vegetables

Bell Peppers

Bell Peppers contain an impressive amount of vitamin C with up to as much as six times as oranges.

Vitamin C, Vitamin A, Potassium, Beta-carotene, Fiber, Folate, Lycopene, Antioxidants

Produce

Bias-Sliced Or Ribbon-Cut Multicolor Spring Carrots

Multicolor spring carrots are young carrots harvested for their tender texture and sweet flavor; bias-sliced or ribbon-cut describes the preparation rather than a different food. They are a produce vegetable rich in carotenoids and fiber.

Carrots provide beta-carotene (vitamin A precursor), vitamin K1, potassium, fiber, and smaller amounts of vitamin C and vitamin B6.

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Produce

Butternut Squash

Butternut squash is a winter squash with sweet, orange flesh and a smooth texture when cooked. Peeled butternut squash is commonly roasted, steamed, pureed, or added to soups and stews.

Butternut squash is especially rich in beta-carotene (vitamin A precursor) and also provides vitamin C, potassium, magnesium, and dietary fiber.

Produce

Canned Pumpkin

Canned pumpkin is cooked, pureed pumpkin sold shelf-stable, typically without added sugar or spices unless labeled as pie filling. It provides a convenient source of fiber and carotenoid-rich vegetable nutrients.

Canned pumpkin is especially rich in vitamin A precursors (beta-carotene) and also provides fiber, potassium, and smaller amounts of vitamin C and vitamin E.

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Spices

Canned Yellow Corn (15.2 Ounce Can, No-Salt-Added, Drained)

Canned yellow corn is a starchy vegetable made from sweet corn kernels preserved in a can; when drained and no-salt-added, it is a convenient source of carbohydrates and some fiber with relatively low sodium. It has a mild sweet flavor and can be used in salads, soups, casseroles, and side dishes.

Yellow corn provides carbohydrates, fiber, folate, thiamin, magnesium, potassium, and carotenoids such as lutein and zeaxanthin.

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Produce

Carrot

Shredded carrot is carrot that has been finely grated or cut into thin strips, commonly used raw in salads, slaws, and garnishes or cooked in savory and sweet dishes. It has a mildly sweet flavor and crisp texture.

Shredded carrot provides beta-carotene (vitamin A precursor), fiber, vitamin K1, potassium, and smaller amounts of vitamin C and B6.

Beverages

Carrot Juice

Carrot juice is a beverage made from carrots and is naturally rich in carotenoid pigments. It has a mildly sweet flavor and provides concentrated nutrients from the vegetable with less fiber than whole carrots.

Carrot juice is especially high in beta-carotene (provitamin A) and also provides vitamin K, potassium, and smaller amounts of vitamin C and B vitamins.

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Produce

Carrots With Green Top

Carrots with green tops are root vegetables; the orange taproot is commonly eaten, while the feathery greens are also edible and herb-like in flavor. They can be eaten raw or cooked and are valued for their carotenoid content.

Carrots provide beta-carotene (vitamin A precursor), fiber, vitamin K1, potassium, and smaller amounts of vitamin C and B vitamins.

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Produce

Corn

Corn is a starchy cereal grain commonly eaten fresh, dried, or ground into meal and flour. It provides carbohydrate energy and also contains fiber and protective plant compounds, especially in whole-kernel forms.

Corn provides carbohydrates, fiber, B vitamins such as thiamin and folate, magnesium, potassium, and carotenoids including lutein and zeaxanthin.

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Vegetables

Corn (1 Ear Corn)

Corn is a starchy vegetable grain crop commonly eaten fresh on the cob when sweet and immature. One ear of corn provides carbohydrates for energy along with some fiber and naturally occurring plant compounds.

Corn provides carbohydrate, fiber, vitamin C, folate, thiamin, potassium, and carotenoids such as lutein and zeaxanthin.

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Grains

Cornmeal

Cornmeal is a coarse flour made from dried corn and commonly used in breads, porridges, batters, and polenta. It provides carbohydrate energy and, when whole grain, retains some fiber and naturally occurring micronutrients.

Cornmeal is primarily a source of carbohydrates and provides varying amounts of fiber, B vitamins such as thiamin and niacin, magnesium, phosphorus, and carotenoids like lutein and zeaxanthin, especially in whole-grain forms.

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Produce

Cubed Yellow Sweet Potato

Cubed yellow sweet potato is a starchy root vegetable with naturally sweet flavor and dense, moist flesh. It is commonly used roasted, steamed, mashed, or added to soups and bowls.

Yellow sweet potato provides carbohydrates, fiber, vitamin A precursors (beta-carotene), vitamin C, potassium, and vitamin B6.

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Produce

Curly Kale

Curly kale is a leafy green cruciferous vegetable with a robust texture and slightly bitter, peppery flavor. It is commonly eaten raw, sautéed, steamed, or added to soups and grain dishes.

Curly kale provides vitamin K, vitamins A and C, folate, manganese, calcium, potassium, and lutein and zeaxanthin.

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Produce

Cut Leaf Kale

Cut leaf kale is a curly-leaf variety of kale, a dark leafy green vegetable in the brassica family. It is commonly eaten raw or cooked and is valued for its nutrient density.

Kale provides vitamins K, A, and C, along with folate, manganese, calcium, potassium, and beneficial carotenoid antioxidants such as lutein and zeaxanthin.

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Produce

Delicata Squash

Delicata squash is a winter squash with thin, edible skin and mildly sweet flesh. It is commonly roasted and used as a starchy vegetable side dish.

Delicata squash provides fiber, vitamin A precursors (beta-carotene), vitamin C, potassium, and small amounts of B vitamins and magnesium.

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Spices

Each Red, Yellow, And Orange Bell Pepper

Bell peppers are the sweet, non-pungent fruits of Capsicum annuum; red, yellow, and orange varieties are mature peppers with mild flavor and crisp texture. They are commonly eaten raw or cooked and are not considered a spice in typical food classification.

Bell peppers are especially rich in vitamin C and also provide vitamin A precursors such as beta-carotene and other carotenoids, plus vitamin B6, folate, potassium, and fiber.

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Protein

Egg

A large egg is a whole animal food commonly eaten boiled, scrambled, fried, or baked. It provides high-quality complete protein along with several essential vitamins and minerals.

Large eggs provide high-quality protein, choline, vitamin B12, riboflavin, selenium, vitamin D, and smaller amounts of vitamin A, folate, and iron.

Protein

Egg Yolk

Egg yolk is the yellow portion of an egg and is rich in fat, fat-soluble vitamins, and essential nutrients. It is commonly used in cooking for flavor, texture, and emulsification.

Egg yolk provides choline, vitamin A, vitamin D, vitamin E, vitamin B12, folate, selenium, phosphorus, and the carotenoids lutein and zeaxanthin.

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Produce

Fire-Roasted Corn

Fire-roasted corn is corn kernels or ears cooked over high heat to develop a smoky flavor and light charring. It is a starchy vegetable commonly used as a side dish or ingredient in salads, salsas, and grain bowls.

Fire-roasted corn provides carbohydrates, fiber, vitamin C, folate, and small amounts of potassium, magnesium, and carotenoid antioxidants such as lutein and zeaxanthin.

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Vegetables

Fresh Baby Spinach

Fresh baby spinach is the young leaf form of spinach, valued for its mild flavor and tender texture. It is commonly eaten raw in salads or lightly cooked.

Baby spinach provides vitamin K, folate, vitamin A, vitamin C, manganese, magnesium, non-heme iron, and carotenoid antioxidants such as lutein and zeaxanthin.

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Vegetables

Fresh Spinach, Finely Chopped

Fresh spinach is a leafy green vegetable commonly eaten raw or cooked, with a mild flavor and tender texture when finely chopped. It is nutrient-dense and low in calories.

Spinach provides vitamin K, folate, vitamin A, vitamin C, manganese, magnesium, potassium, and non-heme iron, along with lutein and zeaxanthin.

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Produce

Frozen Corn

Frozen corn is corn that has been harvested and quickly frozen to preserve sweetness and nutrients. It is a starchy vegetable commonly used as a side dish or ingredient in soups, salads, and mixed dishes.

Frozen corn provides carbohydrates, fiber, vitamin C, several B vitamins including folate and thiamin, and minerals such as magnesium and potassium, along with carotenoids like lutein and zeaxanthin.

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Other

Goji Berries

Goji berries are small red-orange berries from the Lycium plant, commonly eaten dried or used in teas and snacks. They have a mildly sweet-tart flavor and are known for their dense phytonutrient content.

Goji berries provide vitamin A precursors (especially carotenoids such as zeaxanthin), vitamin C, fiber, and small amounts of iron and protein.

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Produce

Green And/Or Red Bell Pepper

Bell peppers are sweet, mild peppers commonly eaten raw or cooked; green peppers are less ripe and slightly more bitter than red peppers. They are a produce vegetable rich in vitamins and phytochemicals.

Bell peppers are especially high in vitamin C and also provide vitamin A carotenoids (especially red peppers), vitamin B6, folate, potassium, and fiber.

Produce

Japanese Or Regular Sweet Potatoe

Sweet potato is a starchy root vegetable that includes Japanese varieties and common orange-fleshed types. It is naturally sweet and commonly eaten baked, steamed, roasted, or mashed.

Sweet potatoes provide carbohydrate, fiber, potassium, vitamin C, and are especially rich in vitamin A precursors such as beta-carotene in orange-fleshed varieties.

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Produce

Jar Roasted Red Pepper

Jar-roasted red peppers are mature red bell peppers that have been roasted and preserved in a jar, often in water, oil, vinegar, and salt. They have a sweet, smoky flavor and are used in salads, sandwiches, dips, and sauces.

Red peppers are especially rich in vitamin C and vitamin A precursors such as beta-carotene, and also provide vitamin B6, folate, potassium, and small amounts of fiber.

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Produce

Jarred Roasted Red Bell Peppers

Jarred roasted red bell peppers are sweet peppers that have been roasted and preserved in a jar, often packed in water, brine, or oil. They provide many of the same nutrients as fresh red peppers, though sodium can be higher depending on the packing liquid.

They are especially rich in vitamin C and vitamin A precursors such as beta-carotene, and also provide vitamin B6, vitamin E, and potassium.

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Produce

Jarred Roasted Red Pepper

Jarred roasted red pepper is red bell pepper that has been roasted and preserved, often in water, brine, or oil. It offers many of the same nutrients as fresh red pepper, though sodium can be higher in packaged versions.

Roasted red peppers are especially notable for vitamin C, vitamin A precursors such as beta-carotene, and smaller amounts of vitamin B6, folate, and potassium.

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Vegetables

Kale

Kale is a nutritionally packed leafy vegetable that contains incredible healing and rejuvenating properties.

Vitamin A, Vitamin C, Vitamin E, Vitamin K, B-complex vitamins, Iron, Magnesium, Copper, Potassium, Sulfur

Produce

Kale Leave

Kale leaves are dark leafy greens in the cabbage family with a sturdy texture and mildly bitter, earthy flavor. They are commonly eaten raw, sautéed, steamed, or added to soups and smoothies.

Kale is especially high in vitamins K, A, and C, and also provides folate, calcium, potassium, manganese, and carotenoids such as lutein and zeaxanthin.

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Produce

Kale Or Chard

Kale and chard are leafy green vegetables commonly eaten raw or cooked. They are nutrient-dense produce items with a slightly bitter, earthy flavor.

They provide vitamins K, A, and C, along with folate, magnesium, potassium, and carotenoid antioxidants such as lutein and zeaxanthin.

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Produce

Kale Or Swiss Chard Leaves Thick Stems Removed

Kale or Swiss chard leaves with thick stems removed are leafy green vegetables commonly eaten raw or cooked. They are nutrient-dense and provide substantial vitamins, minerals, and phytonutrients with few calories.

These greens are rich in vitamins K, A, and C, and provide folate, magnesium, potassium, and carotenoid antioxidants such as lutein and zeaxanthin.

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Produce

Kale Thick Stems Removed Leaves Chopped Fine

Kale leaves are a dark leafy green vegetable with a sturdy texture and mildly bitter, earthy flavor. Finely chopped kale is commonly used raw in salads or cooked in soups, sautés, and grain dishes.

Kale is especially rich in vitamins K, A, and C, and also provides folate, calcium, potassium, manganese, and fiber.

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Produce

Large Carrots, Ribboned

Ribboned large carrots are thinly shaved pieces of carrot, a commonly eaten root vegetable. They are mildly sweet, crisp, and typically used raw in salads or lightly cooked in side dishes.

Carrots are rich in beta-carotene (vitamin A precursor) and also provide fiber, vitamin K1, potassium, and smaller amounts of vitamin C and B6.

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Vegetables

Large Red Bell Pepper, Thinly Sliced

Large red bell pepper is the mature, sweet form of bell pepper, commonly eaten raw or cooked. Thinly sliced red bell pepper is crisp, mildly sweet, and widely used in salads, stir-fries, and sandwiches.

Red bell peppers are especially high in vitamin C and also provide vitamin A carotenoids, vitamin B6, folate, potassium, and fiber.

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Vegetables

Large Sweet Potato, Cooked And Halved

Cooked sweet potato is a starchy root vegetable with a naturally sweet flavor and soft texture. It is commonly eaten as a side dish and provides complex carbohydrates along with several vitamins and minerals.

Sweet potato is especially rich in vitamin A precursors (beta-carotene), and also provides vitamin C, potassium, manganese, and dietary fiber.

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Fruits

Mangos

Mangos are one of the most popular and nutritionally rich fruits in the world and are often referred to as “The King of the Fruits”.

Vitamin A, Vitamin C, Vitamin E, B-complex vitamins, Flavonoids, Beta-carotene, Fiber

Spices

Of Corn Kernels, Unsweetened, No Salt Added, Drained And Rinsed

Unsweetened corn kernels that have been canned or packaged, then drained and rinsed to reduce excess liquid and sodium. They are a starchy vegetable commonly used as a side dish or ingredient in salads, soups, and mixed dishes.

Corn kernels provide carbohydrates, fiber, folate, thiamin, vitamin C, potassium, and carotenoid antioxidants such as lutein and zeaxanthin.

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Fruit

Orange Or Purple Sweet Potatoe

Sweet potato is a starchy root vegetable with sweet flesh that may be orange or purple depending on the variety. It is commonly baked, roasted, mashed, or steamed and is nutritionally distinct from true potatoes.

Sweet potatoes provide carbohydrate and fiber, and are especially rich in vitamin A precursors (in orange varieties), vitamin C, potassium, and antioxidant pigments including anthocyanins in purple varieties.

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Fruit

Orange Sweet Potato

Orange sweet potato is a starchy root vegetable with naturally sweet orange flesh. It is commonly baked, roasted, mashed, or added to soups and stews.

Orange sweet potatoes are rich in beta-carotene (vitamin A precursor) and also provide vitamin C, potassium, vitamin B6, and fiber.

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Spices

Paprika

Paprika is a ground spice made from dried sweet or mildly hot peppers, commonly used to add color and flavor to savory dishes. It can range from sweet to smoked or hot depending on the pepper variety and processing.

Paprika contains carotenoids such as beta-carotene and capsanthin, and provides small amounts of vitamin E, vitamin B6, and iron.

Produce

Pickled Carrot

Pickled carrot is carrot preserved in a vinegar or brine solution, often with salt and spices. It retains some of the nutrients of carrots but its sodium content is usually much higher than fresh carrots.

Pickled carrots provide vitamin A precursors (beta-carotene) and smaller amounts of vitamin K, potassium, and fiber, but are often high in sodium.

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Grains

Pumpkin Is Rich In Beta-Carotene, Which Supports Immune Health And Vision. Combined With Plant-Based Protein, Fiber From Oats And Seeds, And Warming Spices That May Help Regulate Blood Sugar, This Breakfast Is Both Comforting And Functional.

A pumpkin-based breakfast dish made with oats, seeds, plant-based protein, and warming spices. It is a fiber-rich, nutrient-dense meal that can support satiety and steady energy.

Provides beta-carotene (vitamin A precursor), fiber, complex carbohydrates, plant protein, magnesium, iron, and potassium.

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Produce

Pumpkin Or Butternut Squash

Pumpkin and butternut squash are winter squashes with mildly sweet orange flesh that can be roasted, steamed, pureed, or added to soups and stews. They are commonly used as starchy vegetables in savory and sweet dishes.

They are especially rich in vitamin A precursors (beta-carotene) and also provide vitamin C, potassium, vitamin B6, and fiber.

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Produce

Purple Sweet Potatoe

Purple sweet potato is a starchy root vegetable with vibrant purple flesh, valued for its naturally sweet flavor and high anthocyanin content. It is commonly cooked by steaming, baking, roasting, or boiling.

Purple sweet potato provides complex carbohydrates, fiber, vitamin C, potassium, manganese, and antioxidant anthocyanin pigments.

Produce

Red And/Or Yellow Bell Pepper

Red and yellow bell peppers are sweet, mild peppers commonly eaten raw or cooked. They are non-spicy vegetables rich in vitamin C and carotenoid antioxidants.

Red and yellow bell peppers are especially high in vitamin C and provide vitamin A precursors such as beta-carotene, along with vitamin B6, folate, potassium, and fiber.

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Produce

Red Bell Pepper Strip

Red bell pepper strips are sliced pieces of mature sweet red bell pepper, a non-starchy vegetable commonly eaten raw or cooked. They are crisp, mildly sweet, and widely used in salads, stir-fries, and snack trays.

Red bell peppers are especially rich in vitamin C and provide vitamin A precursors such as beta-carotene, along with vitamin B6, folate, and potassium.

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Produce

Red Capsicum

Red capsicum is a sweet, fully ripened bell pepper commonly eaten raw or cooked. It is a low-calorie produce vegetable known for its bright color and high vitamin C content.

Red capsicum is especially rich in vitamin C and vitamin A carotenoids, and also provides vitamin B6, folate, fiber, and potassium.

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Produce

Red Sweet Potatoes

Red sweet potatoes are starchy root vegetables with naturally sweet, orange-red flesh when cooked. They are commonly baked, roasted, mashed, or steamed and are a nutrient-dense source of complex carbohydrates.

Red sweet potatoes are especially rich in vitamin A precursors (beta-carotene), and also provide vitamin C, potassium, manganese, and fiber.

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Grains

Riced Butternut Squash

Riced butternut squash is butternut squash cut into rice-sized pieces, commonly used as a lower-carbohydrate alternative to grains or rice. It has a mildly sweet flavor and soft texture when cooked.

It provides vitamin A precursors (beta-carotene), vitamin C, potassium, and fiber, with relatively low calories compared with cooked grains.

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Dairy

Roasted Butternut Squash

Roasted butternut squash is a cooked winter squash with a sweet, nutty flavor and soft texture. It is commonly served as a side dish or added to soups, salads, and grain bowls.

It provides vitamin A precursors (beta-carotene), vitamin C, fiber, potassium, and smaller amounts of magnesium and folate.

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Produce

Roasted Carrot

Roasted carrot is a cooked root vegetable with a naturally sweet flavor and tender texture. Roasting concentrates its flavor while retaining many of its key nutrients.

Roasted carrots provide beta-carotene (vitamin A precursor), fiber, vitamin K, potassium, and smaller amounts of vitamin C and B vitamins.

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Spices

Roasted Red Peppers (From A Jar), Diced

Jarred roasted red peppers are sweet peppers that have been fire-roasted, peeled, and preserved in water, oil, or brine, then diced for convenience. They retain many of the nutrients of red bell peppers, though sodium can be high depending on the packing liquid.

Roasted red peppers provide vitamin C, vitamin A carotenoids such as beta-carotene, vitamin B6, and small amounts of fiber and potassium.

Vegetables

Roasted Sweet Potatoes, Cubed

Roasted sweet potatoes are sweet, starchy root vegetables cooked until tender and lightly caramelized. They provide complex carbohydrates along with fiber and antioxidant-rich pigments.

Sweet potatoes are notable for beta-carotene (vitamin A precursor), vitamin C, potassium, manganese, and fiber.

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Produce

Slivered Red Bell Pepper

Slivered red bell pepper is the sliced form of ripe sweet pepper, valued for its crisp texture and mild, sweet flavor. It is commonly eaten raw or lightly cooked in salads, stir-fries, and snack trays.

Red bell pepper is especially high in vitamin C and also provides vitamin A carotenoids, vitamin B6, folate, potassium, and small amounts of fiber.

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Spices

Smoked Paprika

Smoked paprika is a ground spice made from dried peppers that have been smoked before milling, giving it a sweet, earthy, and smoky flavor. It is commonly used to season meats, stews, roasted vegetables, and sauces.

Smoked paprika provides small amounts of vitamin A precursors such as carotenoids, along with some vitamin E and trace minerals, though it is typically used in small quantities.

Leafy Green

Spinach

Rich in iron, folate, and lutein, spinach supports blood health, vision, and energy.

Iron, folate, vitamin K, lutein, magnesium

Produce

Sweet Corn

Sweet corn is the tender, edible kernel of certain maize varieties commonly eaten as a starchy vegetable. It has a naturally sweet flavor and is typically consumed fresh, frozen, or canned.

Sweet corn provides carbohydrates, fiber, vitamin C, several B vitamins including thiamin and folate, and carotenoids such as lutein and zeaxanthin.

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Produce

Sweet Corn Kernel

Sweet corn kernels are the edible seeds of maize, commonly eaten fresh, frozen, or canned as a starchy vegetable. They have a mildly sweet flavor and provide carbohydrate along with fiber and several vitamins and minerals.

Sweet corn provides carbohydrates, fiber, vitamin C, several B vitamins including folate and thiamin, potassium, magnesium, and carotenoids such as lutein and zeaxanthin.

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Other

Sweet Corn, Cut Into Two‑Inch Segment

Sweet corn is the immature kernel of maize harvested while tender and commonly eaten as a starchy vegetable. Cut two-inch segments usually refer to small cross-sections of corn on the cob.

Sweet corn provides carbohydrates, fiber, vitamin C, several B vitamins including folate and thiamin, and minerals such as magnesium and potassium, along with carotenoids like lutein and zeaxanthin.

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Spices

Sweet Or Mild Paprika

Sweet or mild paprika is a ground spice made from dried sweet red peppers, valued for its bright color and mild, slightly sweet flavor. It is commonly used to season stews, roasted vegetables, meats, and sauces.

Paprika provides carotenoids including beta-carotene and capsanthin, along with small amounts of vitamin E, vitamin B6, and iron.

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Spices

Sweet Paprika

Sweet paprika is a ground spice made from dried sweet red peppers, commonly used to add mild pepper flavor and red color to foods. It is less pungent than hot paprika and contributes small amounts of nutrients when used in typical culinary quantities.

Sweet paprika is notably rich in carotenoids including beta-carotene, and also provides vitamin E, vitamin B6, and small amounts of iron and potassium.

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Spices

Sweet Paprika Powder

Sweet paprika powder is a ground spice made from dried sweet red peppers. It adds mild pepper flavor, vibrant color, and small amounts of antioxidants to foods.

Sweet paprika provides carotenoids such as beta-carotene and capsanthin, along with small amounts of vitamin E, vitamin B6, and iron.

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Root Veg

Sweet Potato

Beta-carotene, fiber, and vitamin B6 in sweet potato support immunity, gut health, and mood.

Beta-carotene, vitamin B6, potassium, fiber

Produce

Swiss Chard Leaves

Swiss chard leaves are dark leafy greens with a mildly earthy, slightly bitter flavor that become tender when cooked. They are commonly used sautéed, steamed, in soups, or added raw in small amounts to salads.

Swiss chard leaves provide vitamins K, A, and C, along with magnesium, potassium, iron, and antioxidant carotenoids such as lutein and zeaxanthin.

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Fruit

Unsweetened Dried Mango

Unsweetened dried mango is mango fruit that has been dehydrated, resulting in a chewy, naturally sweet snack with concentrated flavor and nutrients. It is generally more calorie- and sugar-dense per serving than fresh mango because the water has been removed.

Unsweetened dried mango provides carbohydrates, dietary fiber, vitamin A carotenoids, some vitamin C, and smaller amounts of potassium and copper.

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Produce

Wash And Dry The Kale.

Kale is a dark leafy green vegetable commonly eaten raw or cooked. It is known for its high nutrient density and low calorie content.

Kale is especially rich in vitamins K, A, and C, and also provides folate, manganese, potassium, calcium, and carotenoids such as lutein and zeaxanthin.

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Produce

Winter Squash Or Sweet Potato

Winter squash and sweet potato are starchy root or gourd vegetables commonly used in savory and sweet dishes. They provide complex carbohydrates and are especially valued for their beta-carotene content, particularly orange-fleshed varieties.

They are notable for vitamin A precursors (beta-carotene), vitamin C, potassium, and fiber, with some varieties also providing vitamin B6 and manganese.

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Grains

Yellow Cornmeal

Yellow cornmeal is a coarse flour made from dried yellow corn and commonly used in breads, porridges, and coatings. It is a grain-based ingredient that provides primarily carbohydrate energy with modest amounts of fiber and minerals.

Yellow cornmeal provides carbohydrates and contains fiber, magnesium, phosphorus, B vitamins such as thiamin and niacin, and carotenoids including lutein and zeaxanthin.

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