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"To be aware of and concerned about one's health, fitness, and life is the latest "fad" in the world. A strong part of this "new" awareness is the understanding that in order for the body to thrive and perform, it must be well nourished, rather than just well fed.

But what exactly does nutrition mean? The dictionary defines it as the process by which the food material taken into an organism is converted into living tissue. The USDA simplifies this by saying that food is essential for the energy we need to move, breathe, think, and grow. The nutrients in food maintain the building, the upkeep, and the repair of the body tissue as well as the basic functions of the body.

The nutrients which find valuable for good health are: food energy, expressed in calories; protein, fat and fiber; calcium, phosphorus, iron, sodium, potassium, thiamin (Vitamin B-1), riboflavin (Vitamin B-2), niacin, ascorbic acid (Vitamin C), and beta-carotene (Vitamin A)"

Source by Dr. Jerry Parsons, Texas Agricultural Extension Service, San Antonio, Texas.

PRODUCTS	NUTRITIOUN FACTS	PLANTS/ VINES
	SPINACH - Japanese Komatsuna, is a super-champ of the vegetable garden. Spinach has twice as much protein, calcium, iron, potassium, Vitamin A, Vitamin B, and B-2, niacin and Vitamin C as any other of the leafy greens.
	Cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. It is also high in vitamins B1, B2, B3, and D. Lengthy cooking tends to lower the nutritional value considerably.
	Red cabbage, a member of the large family of cruciferous vegetables, is rich in nutrients. Along with significant amounts of nitrogen compounds known as indoles, and dietary fiber, red cabbage is a rich source of vitamin C (supplying almost twice as much vitamin C as green cabbage).
	Chinese cabbage has anti-inflammatory properties and it is an excellent source of folic acid. Chinese cabbage is low in calories and low in sodium but it is high in vitamin A and a good source of potassium. A very well known spicy Korean food known as "Kim Chi", recently, some experts prove that eat Kim Chi a lot can avoid you infected from SARS.



	Historically, strawberries were used as a medicinal plant. Inside the body, the berry was used to remedy digestive upsets, while the leaves and roots were used for gout. Externally, the berry was used as a treatment for sunburn and blemishes and the juice was even used for discolored teeth. Today, strawberries are considered one of the most important small fruits. they are incredibly versatile being used in everything from rich pies, to fancy cocktails, trendy salads and healthy smoothies. One serving strawberries (about eight medium berries) contains: More vitamin C than one orange and bioflavonoid (which may have anti-cancer properties) 20% of your Daily Value for folic acid (proven to reduce birth defects) No fat or cholesterol, and high in fiber!
	The part of the sweet potato that is eaten is the tuberous root (as opposed to the tuber of the white potato). Because the sweet potato is a root, it lacks "eyes" or buds on the outer surface. Sweet potatoes have orange flesh with a high sugar content. The skin is purple to brown, and the ends of the tuberous roots are pointed. Sweet potatoes are sometimes mistakenly called yams, but true yams are a tropical plant of a different species. (The sweet potato plant is a vine that trails along the ground. The flowers look like morning glory, which are in the same family as sweet potatoes) Sweet potatoes are an excellent source of carotenoid antioxidants High in Fiber, Sugar, Vitamin A and Vitamin C Fat Free Low in Sodium, Cholesterol and Saturated Fat A Good Source of Vitamin B6, Manganese.