Leaves of the moringa tree, native to India; naturally contains vitamins, minerals and plant protein

Small tropical cherry from Central and South America; naturally contains vitamin C

Leafy legume grown worldwide; naturally contains vitamin K, chlorophyll and trace minerals

Fruit left after wild roses bloom; naturally contains vitamin C and polyphenols

Woody vine bark from the Amazon rainforest, used in Peruvian tradition for centuries

Red berry grown in the Himalayan and Ningxia regions; naturally contains carotenoids and polysaccharides

Edible mushroom with shaggy white spines, long used in East Asian cuisine

Fan-shaped mushroom that grows on hardwood; naturally contains beta-glucans

Whole beef bone powder; naturally contains calcium, phosphorus and collagen

Beef organ powder; naturally contains phospholipids and DHA

Collagen protein sourced from cattle

Beef organ powder; naturally contains enzymes

Beef tissue powder; naturally contains peptides and nutrients

Beef gland powder, part of the traditional nose-to-tail food approach

Seed of an Amazon climbing plant; naturally contains caffeine

Almond-scented mushroom native to Brazil; naturally contains beta-glucans

Seed of the achiote tree, native to the Americas; naturally contains vitamin E (tocotrienols)

Stone fruit enjoyed since ancient times; naturally contains beta-carotene and potassium

Spring vegetable; naturally contains folate, fiber and inulin

Flower pollen gathered by honeybees; naturally contains protein, B vitamins and plant compounds

Hybrid berry first grown in California; naturally contains anthocyanins

Red chili pepper used in cuisines worldwide; naturally contains capsaicin

“True” cinnamon bark from Sri Lanka, a prized spice for over 2,000 years

Tart red berry native to North America; naturally contains proanthocyanidins

Aromatic seed used in Indian and Middle Eastern cooking

Pungent bulb used in kitchens for thousands of years; naturally contains sulfur compounds such as allicin

Warming spice root used in Asian cuisine for thousands of years; naturally contains gingerols

Root of an East Asian plant; naturally contains resveratrol

Large brown seaweed from cold ocean waters; naturally contains iodine and sea minerals

Fuzzy fruit grown in New Zealand; naturally contains vitamin C, fiber and actinidin

Bright orange flower; naturally contains lutein and zeaxanthin

Seed of a purple-flowered Mediterranean thistle; naturally contains silymarin

Ancient fruit of Persia; naturally contains punicalagins and polyphenols

Plant-resin material that bees collect for their hives; naturally contains flavonoids

Yellow-flowered herb of European meadows, used in folk tradition for centuries

Naturally occurring trace minerals

Freshwater algae harvested from Klamath Lake, Oregon; naturally contains chlorophyll, protein and B vitamins

Single-celled green freshwater algae; naturally contains chlorophyll, protein and vitamin B12

Deep-purple berry of the Amazon açaí palm; naturally contains anthocyanins

Indian gooseberry, a staple of Ayurvedic tradition; naturally contains vitamin C

Root used in Ayurvedic tradition for over 3,000 years

Mushroom that grows on birch trees in cold northern forests; naturally contains polyphenols

Purple tropical fruit known as the “queen of fruits”; naturally contains xanthones

Mushroom traditionally prized in Tibetan and Chinese heritage

Red seaweed from the North Atlantic coast; naturally contains sea minerals and iodine

Food that worker bees make for the queen bee; naturally contains B vitamins and proteins

Mixed edible seaweeds; naturally contain iodine and ocean minerals

Savory mushroom cultivated in Japan and China for centuries; naturally contains beta-glucans

Beef bone marrow powder, part of the nose-to-tail food tradition

Beef cartilage powder; naturally contains collagen, chondroitin and glucosamine

Beef organ powder; naturally contains iron, vitamin A, vitamin B12 and folate

Red seaweed from cold North Atlantic shores; naturally contains iodine, iron and potassium

Leaves of the tropical guava tree, a plant source of zinc

Beef organ powder; naturally contains iron and protein

Beef organ powder; naturally contains heme iron

Trace mineral lithium in a very small amount

Seeds of the pumpkin; a plant source of magnesium

Small blue berry native to North America; naturally contains anthocyanins

Green cruciferous vegetable; naturally contains vitamin C and glucoraphanin

Mini cabbage-like vegetable; naturally contains vitamin K, fiber and glucosinolates

Classic orange root vegetable; naturally contains beta-carotene

Purple coneflower native to North American prairies

Sweet potato, a staple food across the Pacific and the Americas; naturally contains beta-carotene and fiber

Honey from bees that forage on New Zealand’s manuka bush; naturally contains methylglyoxal (MGO)

Root of the stinging nettle plant, used in European herbal tradition

Classic sweet citrus fruit; naturally contains vitamin C and citrus flavonoids

Microscopic ocean plants; naturally contain trace minerals, EPA and chlorophyll

Fruit of the nopal cactus, a Mexican food staple; naturally contains betalains

Seaweed harvested off the coast of Iceland; naturally contains calcium, magnesium and trace minerals

“Golden root” from the Arctic and mountain regions, used in Nordic and Siberian tradition

Root of the rhubarb plant, used in traditional Chinese practice

Trace minerals concentrated from sea water

Golden spice root at the heart of Indian cuisine; naturally contains curcumin

Fragrant Japanese citrus prized by chefs; naturally contains vitamin C and citrus flavonoids

Soft, growing deer antler, gently harvested; used in East Asian tradition for centuries

Sweet, spicy cinnamon bark from Vietnam

Fruit of a tree native to Southeast Asia and Polynesia

Young green shoots of the barley plant; naturally contains chlorophyll

Blue-green algae eaten since Aztec times; naturally contains protein, iron and B vitamins

Small berry from the Amazon river basin; naturally contains vitamin C

Leaf of the aloe succulent, used across cultures for thousands of years

Glossy red mushroom revered in traditional Chinese culture

Deep-red root vegetable; naturally contains nitrates and betalains

Seaweed best known for wrapping sushi; naturally contains iodine and protein

Dark whole-grain rice; naturally contains anthocyanins and fiber

Aromatic herb of the mint family, grown in Mediterranean regions

Root used in traditional Chinese practice for over 2,000 years

First milk from cows; naturally contains proteins such as lactoferrin

Beef organ powder; naturally contains CoQ10 and B vitamins

Beef organ powder, part of the nose-to-tail food tradition

Beef organ powder; naturally contains selenium and vitamin B12

Collagen protein (type II) sourced from chicken cartilage

Herb known as yomogi, a part of Japanese cuisine and tradition

Dark leafy green vegetable; naturally contains vitamins K, A and C and lutein

Root vegetable grown high in the Peruvian Andes, an Incan food staple

Stone-ground Japanese green tea; naturally contains EGCG, L-theanine and caffeine

Heirloom purple carrot; naturally contains anthocyanins and carotenoids

Leaf of the stinging nettle plant; naturally contains minerals and chlorophyll

Earthy root vegetable (gobo) common in Japanese cooking; naturally contains inulin

Natural compounds from citrus peel, such as hesperidin and rutin

Wild European cousin of the blueberry; naturally contains anthocyanins

Dark purple berry of the European elder tree; naturally contains anthocyanins

Pollen collected from flowering plants

Leaf of the ginkgo, one of the world’s oldest living tree species

Root from Siberia and Northeast Asia, a relative of ginseng

Leafy herb from Asian wetlands, used in Ayurvedic and Chinese tradition

Extract from grape seeds; naturally contains OPCs (proanthocyanidins)

Tropical fruit with pink flesh; naturally contains vitamin C, fiber and lycopene