Originated in the Mediterranean countries, the artichoke is now available throughout the world. You can eat the approaches of the petals or the whole flower of young vegetables - the receptacle is said to be a delicacy. The main active substance is cynarin, a bitter substance that helps with digestion in both liver and bile.

Asparagus is an incomparable vegetable, which is wistfully anticipated in spring, just as the first strawberries. Asparagus is one of the best rejuvenating agents that nature has to offer. The effect of folic acid continues vitalizing after one week.

The high percentage of nucleic acids (protein components) supports the regeneration of our cells, muscle formation and is especially irreplaceable for vegetarians.

Growing in the garden, beetroot makes you happy. It is a fountain of youth for your organism and an insider tip for beauty. Only the unique combination of silicon and other nutrients allow its absorption in organisms. Silicon strengthens the bones and detoxifies our brain from heavy metals.

It needs a lot of sun to thrive, but is generally one of the healthiest vegetables. Broccoli is an excellent absorber of free radicals and is the natural alternative to anti-aging pills.

Whether red, green or white cabbage, savoy, kohlrabi or sprouts - it is the ideal winter vegetable, which protects our organism from colds with its high percentage of vitamins. Furthermore, one portion of cabbage contains as much calcium as two glasses of milk. In contrast to the calcium of milk, the calcium of cabbage is much easier for our organism to absorb.

The orange color is due to the carrot’s high percentage of Beta-carotene - a pre-stage of vitamin A - which inter alia improves the eyesight. But it has more to offer than many vitamins: the rare and precious micro element selenium.

It is an ideal slimming product with few calories, but full of vitamins and micro elements; furthermore, it makes you full.

Essential oils, so-called terpenes, are responsible for the effect and taste and turn celery bulbs into a folk remedy. They kill bacteria and fungi and therefore relieve infections. The high percentage of vitamin B is pure food for the nerves.

It grows in the dark and therefore has more bitter substances than active ingredients. However, it supports the exploitation of other food and especially the detoxification of organisms.

It has the fewest calories however, ideally it contains many water dissolving biological substances. The most important ingredient is the enzyme Erepsin that splits proteins and kills bacteria and worms in the intestine.

The ancient Greeks and Romans were aware of the healing power of fennel corm and appreciated its spicy flavor. In India, fennel seeds are served after every meal to promote digestion and avoid flatulence.

A vast crowd of leaf salads like iceberg or cos lettuce, arugula, dandelion, endive salad, Burgundian or corn salad is offered throughout the year. The darker the green of the leaves, the richer they are in the vegetable dye chlorophyll and magnesium, which are vital substances in the cells.

Leeks are active working intestinal policemen. They support the digestive system and are the natural enemy of intestinal yeast and harmful bacteria.

Their high percentage of protein makes them irreplaceable in vegetarian cuisine. And do not forget: The high zinc concentration has many positive effects on our health.

The darker the leaves, the more beta-carotene – the pre-stage of vitamin A - it contains. Mangold is rich in dietary fiber and the best friend of our intestinal mucosa and intestinal flora. It is a delicious alternative to its relative spinach.

Oysters, white mushrooms, morels, chanterelles, shiitake mushrooms, porcinis, truffles, king trumpet mushrooms and St. George’s mushrooms … While you get cultivated mushrooms such as white mushrooms or oysters throughout the year, king trumpet or St. George’s mushrooms are only available a short period during spring. Porcinis and truffles can only be purchased for a short period in autumn. These naturally growing mushrooms are especially known as a delicacy and provide valuable minerals.

Apart from seeds, pits or seedlings you will not find such a fabulous wealth of excellent, unsaturated fatty acids than in olives. The high percentage of vitamin E protects organisms against free radicals and aging.

Tears when cutting onions are witness to their effectiveness. The reason for this is that allicin has an antibacterial and anti fungal effect and heals through the urinary tract collection system. Certain bioflavonoids also lower blood pressure and raise blood fat levels.

Like all legumes, they provide a large amount of protein. What makes them so special is the high percentages of zinc and vitamin B1 that calm the nerves.

In addition to the pulp, which has a high percentage of beta-carotene, minerals and vitamins, the small pumpkin seeds are a real treasure: high-quality, unsaturated fatty acids and protein components which rejuvenate the somatic cells, ensure healthy growth and are excellent for the prostate.

Both of them are strong, viable and potent bacteria fighters. They contain essential mustard oils, which are the best protection against enemies of the body like fungi and other pathogens.

The leaf green is from the plant pigment chlorophyll, with its core of magnesium. The solar energy transforms this leaf green into healthy carbohydrates and thus vitalizes our complete metabolism.

In Italy you make polenta, in Mexico tortillas and in the U.S. you make whiskey out of it. In Germany, sweet corn is fed to animals. Moreover, sweet corn is delicious, very nutritious and has positive effects on the brain and ,in particular, the nerves.

An anti-aging vegetable and stimulant at its best. The most important main active substance is capsaicin, which was used for blood circulation in the ancient world.

Among many other vitamins and micro elements, tomatoes have cell-protecting lycopenes, which also protects against cancer diseases. Shortly before eating them you have to heat the fruit with oil to set the lycopenes free.

Don’t throw it away! It is one of the most valuable lettuces growing in the great outdoors. Watercress is especially known for its blood-purifying effect; and, in addition, for its antioxidant effect and protection against infections.

Just like its big cousin, the pumpkin, the zucchini leaf is rich in beta-carotene and magnesium. It is the big pick-me-up and a good friend of the intestine and cells.

They smell delicious, give each dish that certain something; and for thousands of years have traditional healing effects. Their essential oils and bitter substances help digest food. They should always be fresh and added at the end of dish preparation to prevent destroying their effects and refined taste.

"One apple a day keeps the doctor away". There’s nothing more to say about it. It is rich in vitamins and micro elements. The special value of the apple is its high percentage of pectin and antioxidant bioflavonoids.

The tribe of the Hunzas is known for its long and healthy life. This also results from its consumption of apricots. Apricots are rich in beta-carotene, the pre-stage of vitamin A, which is responsible for the rejuvenation effect.

High-quality, unsaturated fatty acids, useful proteins and a special type of carbohydrates (the Mannoheptulose), that lowers the blood sugar level, while supplying nerves and brain, make this stone fruit a very special food.

In particular, the wild-growing berries have a high percentage of vitamin C, beta-carotene and bioflavonoids, which prevent the aging process and protect the vessels. The leaves of the blackberry contain essential oils that are anti-inflammatory to the mucous membranes.

These berries are especially rich in beta-carotene, protecting us against free radicals, and vitamin C. A special ingredient is the tanning agent tannin, which forms mucous membrane and kills bacteria.

They are a comfort of nature, only available for a short time, and they are loved by young and old. Cherries not only taste delicious, but also contain many vitamins, minerals and antioxidants. Their specialty: they can reduce the uric acid levels and thus prevent articular gout.

Whether orange, lemon or grapefruit, they all have one thing in common: they bristle with vitamin C, the substance that heals damaged cells, supports the healing process and strengthens the immune system. That’s why they are irreplaceable for us in winter.

There are red, white and black currants, they are acidic and therefore not everyone’s cup of tea. The acid comes from the highly concentrated vitamin C. In addition, currants also contain a lot of vitamin B types and especially calcium, which is good for bones and teeth.

It is brain food and ideal for satisfying hunger in between meals. Digestive enzymes and bacteria-killing substances are the most effective ingredients. Its percentage of sugar stimulates nerves and brain.

They are the perfect diet in autumn. The parings are rich in dietary fiber, eliminate intestinal hypo motility and have a detoxifying, neutralizing and dehydrating effect. The high percentage of vitamin B types is pure comfort food.

Prickly outside, green inside and formerly New Zealand's biggest export; nowadays, the kiwi is cultivated around the world. Its high percentage of vitamin C in

Mango trees like it hot and humid. The sunny fruit contains large amounts of beta-carotene, which boosts metabolism and protects against free radicals. With high percentages of various vitamin B types, mangos calm the nerves and are a “good-night food”.

It is not only a great thirst quencher, but also a real rejuvenation aid due to the high percentage of beta-carotene. Whether honey melon, cantaloupe or watermelon, it is the ideal summer snack.

Like the pineapple, the papaya contains a protein splitting enzyme called papain. The protein in the food can be split into its smallest elements, the amino acids. Only then can the organism forming new cells exploit them.

The velvety fruit with its high Vitamin B3 content can lift one’s spirit within a short time. Its yellow-orange-red color indicates large amounts of Beta-carotene. This substance protects the plant against insects, fungi and bacteria. If Beta-carotene enters cell metabolism, unperturbed, it provides cell protection as well.

It is an alternative for people who do not drink much. Its nutrients are dissolved in the high percentage of water to quickly achieve exploitation and naturally revitalize the body.

A sun fruit, it contains virtually all vitamins, minerals and micro elements. Its specialty is its high percentage of bromelin, a protein-splitting enzyme that is anti-inflammatory, splits proteins of food and is antibacterial.

The individual vitamins are not worth mentioning, however, they all work well together. Plums contain virtually all vitamin B types that are good for the nerves and mental stress. At the same time plums are appreciated as a natural digestive aid.

Like blackberries and strawberries they taste best when picked fresh from the shrub. Raspberries are very rich in beta-carotene, the pre-stage of vitamin A, and biotin, the beauty vitamin that has a good effect on skin, hair and nails.

They are eagerly anticipated in spring because they are the first fresh fruit after the long wintertime. They are an excellent detoxifying treatment after the winter months due to their high percentage of water (90 %) in combination with certain catechines.

Hazelnuts, almonds, walnuts, pine nuts, pistachios, sesame seeds, macadamia nuts, pumpkin seeds ... Go for sweets? Then choose nuts or pits instead of chocolate bars or pralines. They bring back exhausted energy quickly and are at the same time one of our most important sources of calcium.

Olive oil, sunflower oil, walnut oil, hazelnut oil, sesame oil, corn oil, pumpkin seed oil … they are our greatest suppliers of unsaturated fatty acids and vitamin E, which are very important in binding radicals and are anti-inflammatory. Please, use only cold-pressed oils, otherwise the major biological substances are spoiled and their flavor is lost. Studies have shown that refined oils cannot store any light and therefore lose their information content.

The proper raising of chickens is also important to the quality of the eggs. Studies with eggs from free-range hens and eggs from cave hens have serious differences. The protein of the eggs, similar to poultry’s is easily utilized by our organism. The egg yolk contains vitamins in large doses and valuable micro elements.