8 eggs (Vitamin A)
1 cup cooked carrots (Beta-Carotene)
8 oranges (Vitamin C)
6oz. canned tuna (vitamin D)
12oz. almonds (Vitamin E)
1/3 cup raw spinach (Vitamin K)
16 cups peas (Thiamin)
20 cups cooked spinach (Riboflavin)
7oz canned tuna (Niacin)
20 cups cooked soy beans (Vitamin B6)
9 cups raw lettuce (Folate)
3oz clams (Vitamin B12) |
30 cups cauliflower (Pantothenic Acid)
2 cups milk (Calcium)
5oz. yellow corn (Phosphorous)
2 baked potatoes with skin (Iodine)
8 oz tofu (Magnesium)
16 oz turkey (Zinc)
10 oz salmon or halibut (Selenium)
1 cup walnuts ( Copper)
2 cups cooked lentils (Manganese)
9 cups broccoli (Chromium)
1.3 tomatoes (Lycopene)
0.4 cups cooked carrots (Alpha-Carotene) |
100g yellow corn (Zeaxanthin)
2-3 oz wild salmon (Marine Lipid Concentrate)
1 cup green peas (Lutein)
10 tsp soybean oil (other Tocopherols)
6oz rice (Molybdenum)
4 cups of green tea (Catechins, Quercetin)
2 glasses of red wine (Resveratrol, Grape Seed, Citrus Bioflavonoinds)
0.3 cup of soy milk (Isoflavones)
500 cups cooked spinach (Alph-Lipoic Acid)
5 tsp canola oil (CoQ10) |