A B C D E F GH I J K LM N O P Q R S T U V W X Y Z
Kaffir Lime Leaves:
Unusually fragrant kaffir lime tree leaves offer a striking and pleasant flavor to many Thai dishes. It contains unique essential oils which can help in digestion.
Kashmiri Rajma (Kidney Beans):
High in antioxidants, these beans score over 13,000 on the ORAC scale, which measures antioxidant content in foods. Antioxidants help fight excess free radicals which contribute to onset of heart disease, cancer, arthritis, faster
aging & wrinkles. Red kidney beans are also very high in both soluble and insoluble fiber, protein, iron and calcium, folic acid (vitamin B9), magnesium, iron, copper, zinc and other minerals.
Kismis Raisins (organic):
Used in moderation, kismis raisins are not only delicious but also a source of iron and have more potassium, per serving, than bananas.
Kohlrabi Greens (Nookal):
Kohlrabi greens are a part of the cruciferous vegetable family along with broccoli, cabbage, kale, cauliflower, etc. Like others in this family, kohlrabi is rich in antioxidants and anti-cancer compounds such as phytonutrients. Some researchers think
that women in Japan have a significantly lower incidence of breast cancer rates because their diets are high in cruciferous vegetables. Kohlrabi is rich in phytonutrients called glucosinolates, which help the liver detoxify carcinogens. The high antioxidant capacity of kohlrabi helps to limit free radical damage to the cells and free radical damage can lead to cell mutations. Kohlrabi is also very rich in vitamin C, one of the most powerful antioxidants, free radical fighters, and an immunity support nutrient. Kohlrabi is also very high in potassium which is so lacking in many people’s diets, especially with regards to the ratio of sodium to potassium as most people’s diets have too much sodium and not enough potassium.