Wheatgrass and barley grass
Wheatgrass and barley grass are among nature's most powerful superfoods and refer to the young, still green shoots of cereal plants, which belong to the sweet grasses. The green shoots, which later form into the typical cereal stalks, contain the full range of valuable substances that the grain needs to grow. They are also what give cereal grasses such as wheatgrass and barley grass a special status as superfoods. The use of wheatgrass goes back thousands of years.
Algae
Algae are among the oldest life forms in the world. The term algae is a generic term for various eukaryotic organisms that thrive under water and naturally carry out photosynthesis. They are found in both fresh and salt water and can be found almost everywhere in the world. In many cultures they are an integral part of the culinary arts and are highly valued for their taste and valuable properties. Well-known examples of this extraordinary species are nori, spirulina, ecklonia and, above all, chlorella.
Chlorella
The freshwater microalga Chlorella is one of the oldest life forms on earth. The eukaryotic, unicellular, spherical microalga, which is only 5-10µm in size, is characterised above all by its exceptionally high chlorophyll content and its particularly strong cell walls with hemicellulose, which gives its cells stability. An extraordinary feature of chlorella is its enormously fast reproduction rate of only 16-20 hours per cell division. This is due to the "Chlorella Growth Factor" (CGF) contained in its cell nucleus, which is unique in this form. This is a special complex of nucleic acids, nutrients, amino acids, peptides and polysaccharides that are responsible for the microalgae's high resistance and rapid reproduction rate. The special plant substance profile makes the chlorella algae an invaluable superfood.
Spirulina Platensis
Spirulina platensis (Arthrospira platensis) is a cyanobacterium that used to be called blue-green algae. It originated in Central and East Africa and is now also widespread in Central America. In the cuisine of its countries of origin, the blue-green alga is highly valued and has been used for hundreds of years. It is known for its extraordinary nutrient density and also serves as a primary food source for flamingos and other species. The algae develops different phenotypes and nutrient densities depending on the environment and water quality. Spirulina platensis prefers alkaline and salty waters for its growth. Under optimal conditions, it reproduces extremely quickly. Today, it is cultivated not only in salty seas such as the Pacific, but also in artificial water farms and in freshwater.
AFA
AFA is a unicellular, blue-green microalgae (Aphanizomenon flos-aquae, Latin for "invisible flower of the water") that is also considered a cyanobacteria ("blue-green algae") species. It grows only in the wild in lakes and ponds, especially in the deepest and most pristine waters of Klamath Lake (USA).
Due to its uniquely broad spectrum of typical ingredients, it is known as one of the richest superfood algae. In addition, the AFA algae is rich in valuable plant substances such as chlorophyll and phycocyanin, which account for its characteristic dark blue-green colour.
Spinach
Spinach (Spinacia oleracea) is a plant species within the foxtail family. This cultivated form likely originated in Southwest Asia and is mainly used as a leafy vegetable. The rich green leaves are full of nutrients, and as such, it is known as a superfood. Spinach is cultivated worldwide as a vegetable almost all year round and is available fresh, as well as in supplement form.
Parsley
Parsley is also considered a superfood. One of the best-known herbs in western cuisine, it not only functions as a tasty addition to a variety of dishes, it has also been regarded as a medicinal plant since ancient times.
Alfalfa
Alfalfa, also known as lucerne, is a useful, ancient plant from the legume family. Alfalfa originated in Asia, where its use dates as far back as the sixth century AD. In the 18th century, Franconian monks began to cultivate alfalfa in Europe.
Kale
Kale (Brassica oleracea var. sabellica L.), like broccoli, is a cultivated form of cabbage (Brassica oleracea). Kale has been cultivated since the 3rd century BC in Greece and since Roman times in Italy. Like most cruciferous vegetables, it contains high levels of valuable plant substances that give it its typical aroma and special properties.
Broccoli
Broccoli (Brassica oleracea var. italica) originated in Italy and has been cultivated for at least 6,000 years. Broccoli has played an important role since antiquity, with the Romans valuing broccoli vegetables for their distinctive flowers and unique aroma. Broccoli contains a variety of valuable, natural plant substances that account for the characteristically acrid or bitter taste and smell of cruciferous species. Among the important plant substances in broccoli is the mustard oil glycoside sulforaphane. Sulforaphane is known as 1-isothiocyanato-4-methylsulfinyl-butane, which is found mainly in broccoli, but also in cauliflower.
Moringa
Moringa (Moringa oleifera) is a horseradish tree originally from northern India that has been used around the world for hundreds of years. Its use is well documented in India, ancient Egypt and ancient Greece. Today, the use of moringa is widespread throughout the Middle East, Asia and Africa. Moringa is valued as a true superfood because of its unique profile of phytochemicals.
