Foods & Spices

Vegetables

• Asparagus
• Avocados
• Beet greens
• Beets
• Bell peppers
• Bok choy
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Celery
• Collard greens
• Corn
• Cucumbers
• Eggplant
• Fennel
• Garlic
• Green beans
• Green peas
• Kale
• Leeks
• Mushrooms, crimini
• Mushrooms, shiitake
• Mustard greens
• Olive oil, extra virgin
• Olives
• Onions
• Potatoes
• Romaine lettuce
• Sea vegetables
• Spinach
• Squash, summer
• Squash, winter
• Sweet potatoes
• Swiss chard
• Tomatoes
• Turnip greens

Fruits

• Apples
• Apricots
• Bananas
• Blueberries
• Cantaloupe
• Cranberries
• Figs
• Grapefruit
• Grapes
• Kiwifruit
• Lemon/Limes
• Oranges
• Papaya
• Pears
• Pineapple
• Plums & Prunes
• Raspberries
• Strawberries
• Watermelon

Seafood

• Cod
• Salmon
• Sardines
• Scallops
• Shrimp
• Tuna

Nuts & Seeds

• Almonds
• Cashews
• Flaxseeds
• Peanuts
• Pumpkin seeds
• Sesame seeds
• Sunflower seeds
• Walnuts

Beans & Legumes

• Black beans
• Dried peas
• Garbanzo beans (chickpeas)
• Kidney beans
• Lentils
• Lima beans
• Miso
• Navy beans
• Pinto beans
• Soy sauce
• Soybeans
• Tempeh
• Tofu

Poultry & Meats

• Beef, grass-fed
• Chicken, pasture-raised
• Lamb, grass-fed
• Turkey, pasture-raised

Eggs & Dairy

• Cheese, grass-fed
• Cow's milk, grass-fed
• Eggs, pasture-raised
• Yogurt, grass-fed

Grains

• Barley
• Brown rice
• Buckwheat
• Millet
• Oats
• Quinoa
• Rye
• Whole wheat

Herbs & Spices

• Basil
• Black pepper
• Chili pepper, dried
• Cilantro & Coriander seeds
• Cinnamon, ground
• Cloves
• Cumin seeds
• Dill
• Ginger
• Mustard seeds
• Oregano
• Parsley
• Peppermint
• Rosemary
• Sage
• Thyme
• Turmeric

Quinoa references

• Alvarez-Jubete L, Wijngaard H, Arendt EK et al. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, Volume 119, Issue 2, 15 March 2010, Pages 770-778. 2010.
• Bhargava A, Shukla S and Ohri D. Chenopodium quinoa - An Indian perspective. Industrial Crops and Products, Volume 23, Issue 1, January 2006, Pages 73-87. 2006.
• Bilalis D, Kakabouki I, Karkanis A et al. Seed and Saponin Production of Organic Quinoa (Chenopodium quinoa Willd.) for different Tillage and Fertilization. otulae Botanicae Horti Agrobotanici Cluj-Napoca Year: 2012 Vol: 40 Issue: 1 Pages/record No.: 42-46. 2012.
• Brady K, Ho CT, Rosen RT et al. Effects of processing on the nutraceutical profile of quinoa. od Chemistry, Volume 100, Issue 3, 2007, Pages 1209-1216. 2007.
• Cordeiro LMC, Reinhardt V, Baggio C et al. Arabinan and arabinan - rich pectic polysaccharides from quinoa (Chenopodium quinoa) seeds: structure and gastroprotective activity. ood Chemistry130. 4 (2012): 937-944. 2012.
• Del Castillo V, Lescano G, and Armada M. [Foods formulation for people with celiac disease based on quinoa (Chenopoduim quinoa), cereal flours and starches mixtures]. Arch Latinoam Nutr. 2009 Sep;59(3):332-6. Spanish. 2009.
• Dini I, Tenore GC, and Dini A. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology, Volume 43, Issue 3, April 2010, Pages 447-451. 2010.
• Dixit AA, Azar KM, Gardner CD et al. Incorporation of whole, ancient grains into a modern Asian Indian diet to reduce the burden of chronic disease. Nutr Rev. 2011 Aug;69(8):479-88. doi: 10.1111/j.1753-4887.2011.00411. 2011.
• Gee JM, Price KR, Ridout CL et al. Saponins of quinoa (Chenopodium quinoa): effects of processing on their abundance in quinoa products and their biological effects on intestinal mucosal tissue. ournal of the Science of Food and Agriculture 63. 2 (1993): 201-209. 1993.
• Hirose Y, Fujita T, Ishii T et al. Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan. . Food Chemistry, Volume 119, Issue 4, 15 April 2010, Pages 1300-1306. 2010.
• James LEA. Chapter 1: Quinoa (Chenopodium quinoa Willd.): Composition, Chemistry, Nutritional, and Functional Properties. Advances in Food and Nutrition Research, Volume 58, 2009, Pages 1-31. 2009.
• Jancurova M, Minarovicova L and Dandar A. Quinoa - a review. Czech J. Food Sci. 2009, 27: 71-79. 2009.
• Kuljanabhagavad T, Thongphasuk P, Chamulitrat W et al. Triterpene saponins from Chenopodium quinoa Willd. Phytochemistry, Volume 69, Issue 9, June 2008, Pages 1919-1926. 2008.
• Matsuo M. Antioxidant activity of Quinoa-tempe, the seeds of Chenopodium quinoa fermented with Rhizopusoligosporus. Journal of Japanese Society of Nutrition and Food Science (Nippon Eiyo Shokuryo Gakkaishi). 56. 2 (2003): 91-95. 2003.
• Miranda M, Vega-Galvez Am Uribe E et al. Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of chilean quinoa (Chenopodium quinoa Willd). Procedia Food Science, Volume 1, 2011, Pages 1439-1446. 2011.
• Okarter N. Phenolic Compounds from the Insoluble-Bound Fraction of Whole Grains Do Not Have Any Cellular Antioxidant Activity. Life Sciences and Medicine Research Year: 2012 Vol: 2012 Issue: Pages/record No.: LSMR-37. 2012.
• Pasko P, Zagrodzki P, Barton H et al. Effect of quinoa seeds (Chenopodium quinoa) in diet on some biochemical parameters and essential elements in blood of high fructose-fed rats. Plant Foods for Human Nutrition65. 4 (2010): 333-338. 2010.
• Petr J. Extending the spectrum of plant products when on coeliac disease diet. Petr J. Extending the spectrum of plant products when on coeliac disease diet. Potravinarska Revue No. 5 (2011): 11-15. 2011.
• Quignard-Boulange A, Foucault AS, Mathe V et al. Quinoa extract enriched in 20-hydroxyecdysone protects mice from diet-induced obesity and modulates adipokines expression. esity 20. 2 (2012): 270-277. 2012.
• Repo-Carrasco-Valencia R, Hellstrom JK, Pihlava JM et al. Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kaniwa (Chenopodium pallidicaule) and kiwichi (Amaranthus caudatus). Food Chemistry, Volume 120, Issue 1, 1 May 2010, Pages 128-133. 2010.
• Repo-Carrasco-Valencia RA, EncinaRepo-Carrasco-Valencia RA, Encina CR, Binaghi MJ et al. CR, Binaghi MJ et al. Effects . Effects of roasting and boiling of quinoa, kiwicha and kaniwa on composition and availability of minerals in vitro. J Sci Food Agric. 2010 Sep;90(12):2068-73. 2010.
• Sharma KD, Bindal G, Rathour R et al. Beta-Carotene and mineral content of different Chenopodium species and the effect of cooking on micronutrient retention. . Int J Food Sci Nutr. 2012 May;63(3):290-5. Epub 2011 Oct 10. 2012.
• Verza SG, Silveira F, Cibulski S et al. Immunoadjuvant activity, toxicity assays, and determination by UPLC/Q-TOF-MS of triterpenic saponins from Chenopodium quinoa seeds. J Agric Food Chem. 2012 Mar 28;60(12):3113-8. Epub 2012 Mar 20. 2012.
• Vidueiros SM, Fernandez I, Bertero HD et al. Effect of quinoa (Chenopodium quinoa, W) on the intestinal mucosa of growing Wistar rats. FASEB J, Apr 2012; 26: 1033.4. 2012.
• Watanabe I, Ibuki A, Yi-Chum C et al. Composition of quinoa protein fractions. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi)50. 11 (2003): 546-549. 2003.