Dark leafy greens with vibrantly colored stems and veins are trademark features of Swiss chard (Beta vulgaris L. subsp. cicla). This plant is a mineral delivery powerhouse. Key Nutrients Percentages shown as %DV per serving of 5g dry Swiss chard extract. Key Phytonutrients Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Flavonols Promote antioxidant activity and vascular health Kaempferol(92 mcg/g)* Quercetin(75 mcg/g)* Lignans Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity. Betalains Red pigments with antioxidant, anti-cancer, anti-lipidemic, and antimicrobial properties Carotenoids Yellow and green antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (145 mg/g)** Zeaxanthin(10.6 mg/g)** Beta-carotene (52.26 mg/g)** Total Phenolic Content The phenolic compounds in turnip greens, including ellagic acid, support the B vitamin content in the vegetable to provide strong anti-inflammatory, cardiovascular and nervous system benefit. Total Phenolics 16.9 mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More Download PDF

Spanish Black Radish (Raphanus sativus L. Var. niger) is a cruciferous vegetable associated with the production of detoxification enzymes, healthy digestion, and healthy liver and gallbladder function. Spanish black radish is grown for its rich supply of glucosinolates. Key Nutrients Percentages shown as %DV per serving of 5.5g Spanish black radish. Key Phytonutrients Glucosinolates Sulfur-containing secondary metabolites found in cruciferous vegetables, associated with antioxidant activity such as cardio-protection and detoxification support effects. Glucoraphasatin (powerful glucosinolate unique to radish) Saponins Compounds that support the immune system, healthy cholesterol levels, and blood glucose levels Tannins Large set of diverse phenolic compounds found in plants that contribute to antioxidant activity, antimicrobial action, and distinct dark color Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Total Phenolic Content The total phenolic content, including glucosinolate-derived compounds, supports detoxification, improves digestion, and helps regulate cholesterol through antioxidant and liver enzyme-supportive actions. Total Phenolics 12.6mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More Download PDF

The squeezed juice from the combined pods, vines, leaves, and stems of the common pea (Pisum sativum) is a nutritionally packed source of essential vitamins and a significant source for phenolic compounds. Key Nutrients Percentages shown as %DV per serving of 5g peavine juice extract. Key Phytonutrients Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Flavonols Promote antioxidant, anti-cancer, vascular, and anti-inflammatory activity Kaempferol Quercetin Lignans Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (7.22 mcg/g)** Zeaxanthin (0.39 mcg/g)** Total Phenolic Content Contains phenolic antioxidants that support endocrine balance, assist kidney function, and aid liver detoxification processes. Total Phenolics 33.9mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

The fruits and aerial parts of the common kidney bean (Phaseolus vulgaris) are rich with key vitamins and minerals, including magnesium, folate, thiamin and iron, that support kidney, immune, and liver function. Key Nutrients Percentages shown as %DV per serving of 5g kidney bean juice extract. Phytoactives in Kidney Bean Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Lignans Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity Phenolic Acids Compounds that promote antioxidant activity and vascular health Isoflavonoids Phenolic compounds with direct antioxidant effects Flavonols Promote antioxidant activity, vascular health, anti-cancer, antimicrobial, and anti-inflammatory Kaempferol Quercetin Rutin Total Phenolic Content The total phenolic compounds, such as flavonoids and tannins, support kidney and liver function while enhancing immune response through antioxidant protection. Total Phenolics 24.6mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Brussels sprouts (Brassica oleracea L. var. gemmifera) are a cruciferous vegetable associated with production of detoxification enzymes, antioxidant properties, cardiovascular protection, and anti-carcinogenic activity. Brussels sprouts are a staple vegetable in healthy diets, grown for their rich supply of glucosinolates and nutrients. Key Nutrients Percentages shown as %DV per freeze dried serving of 21.4g Brussels (equal to 1 cup fresh chopped) Key Phytonutrients Flavones Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Carotenoids Yellow and green antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (11.8 mcg/g)** Beta-carotene(30.2 mcg/g)** Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Glucosinolates Sulfur-containing secondary metabolites found in cruciferous vegetables, associated with antioxidant activity such as cardio-protection and detoxification support Lignans Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Flavonols Promote antioxidant activity and vascular health Kaempferol (9.5 mcg/g)* Quercetin(3.0 mcg/g)* Total Phenolic Content Contain flavonoids and phenolic compounds that enhance liver detox enzyme activity, support endocrine balance, and promote healthy digestion through antioxidant and anti-inflammatory effects. Total Phenolics 7.6mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Red table beets (Beta vulgaris L. var. rubra) are the deep red root vegetable loaded with unique phytoactive compounds, vitamins and minerals that are responsible for the root’s renowned cardiovascular benefits. Key Nutrients Percentages shown as %DV per dry serving of 17g beetroot powder (approx. 5 whole beets) Key Phytonutrients Flavones Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Nitrate Supports exercise performance and cardiovascular health Betalains Red pigments demonstrating anti-inflammatory and cardioprotective effects Lignans Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity Flavonols Promote antioxidant activity and vascular health Total Phenolic Content Rich in phenolic acids and betalains, beets support liver detoxification and bile flow while providing antioxidant protection that benefits cardiovascular circulatory and digestive health. Total Phenolics 7.2mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Barley (Hordeum vulgare) is grown primarily for its cereal grain, but the grass portion of the plant provides a rich source of minerals and B vitamins, like riboflavin and biotin. Key Nutrients Percentages shown as %DV per serving of 5g barley grass extract. Key Phytonutrients Flavonoids Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity Fiber Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels Arabinoxylan Phenolic Acids Compounds that promote anti-oxidant activity and vascular health, supporting the traditional use of barley grass as a venous tonic Total Phenolic Content The high phenolic content of barley grass contributes to its powerful antioxidant capacity and ability to reduce oxidative stress, as well as its anti-inflammatory, cardioprotective, and potential anticancer benefits. Total Phenolics 13.5mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More