HERBAL APOTHECARY

The following is a list of culinary herbs (any plant used as food or flavoring) and their biochemical properties. Feel free to think of it as a mini botanical encyclopedia concerning some of the most common (and some exotic) foods we eat, so that you can make an informed decision regarding the components of your diet. For delicious, whole and plant-based recipes using many of the following herbs, check out the recipe library.

A • B • C • D • E • F • G • H • I • J • K • L • M • N • O • P • Q • R • S • T • U • V • W • X • Y • Z

A

Almond • Prunus dulcis

Almond milk contains 45 percent of the RDA of calcium and zero grams of sugar.

B

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C

Cashew

Cashew milk contains more calcium than whole and nonfat cow's milk. It is also equal to dairy milk in that is contains 50 percent of the RDA of vitamin B12.

Coconut

Coconut milk is an excellent source of electrolytes and contains 30 percent of the RDA of vitamin D winning out over dairy milk at 20 percent.

D

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E

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F

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G

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H

Hemp

Hemp milk is protein-rich and provides an entire day's worth of omega 3's which is nearly five times more than cow's milk.

I

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J

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K

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L

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M

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N

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O

Oat

Oat milk contains far more iron than dairy milk and is extremely high in soluble fiber.

P

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Q

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R

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S

Soy

Soy milk is packed with protein and contains 75 percent more antioxidants as well as soluble calcium that gets absorbed just as efficiently as cow's milk.

T

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U

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V

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W

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X

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Y

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Z

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Sources

1. Veg News Magazine January February 2017 Issue Got Milk? Article.