Vitamin B6
Benefits of Vitamin B6
In addition to reducing levels of homocysteine — an amino acid that may raise
your risk of heart disease — vitamin B6 helps break down fats, carbohydrates,
and proteins so they can be absorbed more easily. It is also essential for
red-blood-cell formation, antibody production, and normal brain function.
Best sources:
- Carrots
- Broccoli
- banana,
- tomato,
- potato,
- sun flower seeds,
- chick peas
FOLIC ACID
Benefits of Folate
Folate — also called folic acid — is a B vitamin that protects against arterial aging, aids in the production of red blood cells and DNA, and helps reduce levels of homocysteine (an amino acid that may raise your risk of heart disease).
- Green leafy veggies
- Asparagus
- Red beet
- Broccoli
- Cabbage
- (when you are healthy can also include kidney beans)
VIT B12
Benefits of Vitamin B12
Vitamin C helps your body metabolize proteins into energy, boosts your immune system, builds collagen in your skin, promotes healing, and aids in joint repair. It also helps keep your arteries young and prevents fatty plaque buildup on blood vessel walls.
Vitamin B12 helps your body produce red blood cells and DNA and reduces levels of homocysteine — an amino acid that may raise your risk of heart disease.
Benefits of Vitamin C
Kiwi, Strawberry, Orange, Blackberries, Cantaloupe, Watermelon, Tomatoes, Lime, Super ripe Bananas, Apples, Lemon, Grapes, Asparagus, Avocado, Broccoli, Carrots, Cauliflower, Cucumber, Kale, Peas, Potatoes, Spinach Squash – summer Squash – winter and sweet Potato, guava
VIT K may also play a role in building strong bones, preventing osteoporosis, and reducing inflammation that leads to heart disease.
Leafy green vegetables have the highest amounts of vitamin K, but other fruits and veggies have good supplies, too:
Along with the green leafy vegetables mentioned earlier (especially kale, chard, mustard greens, turnip greens, and spinach), your best food sources of vitamin K include: parsley, broccoli, leaf lettuce, romaine lettuce, endive, cabbage, cauliflower, watercress, and fermented soybean products.