Red Clover (Trifolium pratense): used in traditional herbal medicine as an alterative and tonic, red clover is a deeply nourishing plant rich in vitamins and minerals. As a source of isoflavones that modulate estrogen, red clover is a popular remedy for supporting hormone balance and detoxification.  Key Nutrients Percentages shown as %DV per serving of 5g red clover powder Key Phytonutrients Chlorophyll Green pigment in plants with anti-inflammatory, antioxidant, and anti-bacterial activity Chlorophyll (1150 mcg/g)** Phytosterols Compounds that help reduce the absorption of cholesterol in the gut Carotenoids Antioxidants with anti-cancer potential; may lower risk of macular degeneration Lutein (99.7 mcg/g)** Zeaxanthin (9.28 mcg/g)** Beta-carotene (22.1 mcg/g)** Isoflavones Phytoestrogens are phenolic compounds that can exert mild estrogen-like activity in the body. Isoflavones—such as those found in red clover—are a well-studied class of phytoestrogens associated with support for metabolic and neuroprotective health. Red clover isoflavones may also support bone density and help manage symptoms in peri- and postmenopausal women. Total Phenolic Content The isoflavones and phenolic acids found in red clover are responsible for the phytoestrogenic and antioxidant benefits the plant is well known for. Total Phenolics 15.2mg/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

Parsley (Petroselinum crispum) is a cooling, bitter culinary and medicinal herb packed with vitamins, minerals and antioxidants that support the body’s detoxification pathways, immune system and digestive function. Key Nutrients Percentages shown as %DV per serving of 5g parsley powder Key Phytonutrients Chlorophyll Green pigment in plants with anti-inflammatory, antioxidant, and anti-bacterial activity Chlorophyll (1180 mcg/g)** Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (84.4 mcg/g)** Zeaxanthin (18.5 mcg/g)** Beta-carotene (5.82 mcg/g)** Flavones Phytoactive compounds with anti-inflammatory, anti-microbial, and anti-cancer activity Apigenin (307.4 mcg/g)* Furanocoumarins Phytoactive metabolites with potential antioxidative, anti-proliferative, anti-inflammatory, and bone health promoting effects Flavonols Promote antioxidant activity and promote vascular health Quercetin (6.5 mcg/g)* Total Phenolic Content The total phenolic content, including flavonoids like apigenin, parsley promotes digestion, supports vascular health, and enhances detoxification through antioxidant and mild diuretic effects. Total Phenolics 14.4mg/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 following is a list of references used the Color of Food booklet, created by the Clinical Education Team at Standard Process for WholisticMatters. Color of Food Booklet References Mendoza JA, Drewnowski A, Christakis DA. Dietary Energy Density Is Associated With Obesity and the Metabolic Syndrome in U.S. Adults. Diabetes Care. 2007;30(4):974-979. doi:10.2337/dc06-2188 García-Blanco L, de la OV, Santiago S, Pouso A, Martínez-González M, Martín-Calvo N. High consumption of ultra-processed foods is associated with increased risk of micronutrient inadequacy in children: The SENDO project. Eur J Pediatr. Aug 2023;182(8):3537-3547. doi:10.1007/s00431-023-05026-9 Lila, M. A., & Raskin, I. (2005). Health‐related interactions of phytochemicals.Journal of food science, 70(1), R20-R27. Lila, M. A. (2007). From beans to berries and beyond: Teamwork between plant chemicals for protection of optimal human health. Annals of the New York academy of Sciences, 1114(1), 372-380. Nicklas, T. A., Drewnowski, A., & O’Neil, C. E. (2014). The nutrient density approach to healthy eating: challenges and opportunities. Public health nutrition, 17(12), 2626-2636. Wang, X., Ouyang, Y., Liu, J., Zhu, M., Zhao, G., Bao, W., & Hu, F. B. (2014). Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies. Bmj, 349. Monjotin, N., Amiot, M. J., Fleurentin, J., Morel, J. M., & Raynal, S. (2022). Clinical evidence of the benefits of phytonutrients in human healthcare. Nutrients, 14(9), 1712. Rahman, M. M., Rahaman, M. S., Islam, M. R., Rahman, F., Mithi, F. M., Alqahtani, T., ... & Uddin, M. S. (2021). Role of phenolic compounds in human disease: current knowledge and future prospects. Molecules, 27(1), 233. World Health Organization (WHO, & UNICEF. (2006). Preventing and controlling micronutrient deficiencies in populations affected by an emergency. In Preventing and controlling micronutrient deficiencies in populations affected by an emergency(pp. 2-2). National Center for Health Statistics (NCHS). 2008. National Health and Nutrition Examination Survey Data 2005-2006. Hyattsville, MD: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention. National Center for Health Statistics (NCHS). 2007. National Health and Nutrition Examination Survey Data 2003-2004. Hyattsville, MD: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention.  Dietary Guidelines Advisory Committee. 2015. Scientific Report of the 2015 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and Human Services and the Secretary of Agriculture. U.S. Department of Agriculture, Agricultural Research Service, Washington, DC. S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD) and U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, National Center for Health Statistics (Hyattsville, MD). What We Eat in America, NHANES 2007-2010. Bhardwaj, R. L., Parashar, A., Parewa, H. P., & Vyas, L. (2024). An alarming decline in the nutritional quality of foods: The biggest challenge for future generations’ health. Foods, 13(6), 877. Drewnowski, A. (2009). Defining Nutrient Density: Development and Validation of the Nutrient Rich Foods Index. Journal of the American College of Nutrition, 28(4), 421S-426S. https://doi.org/10.1080/07315724.2009.10718106 Color of Food Color Wheel References Ma X, Jin Z, Rao Z, Zheng L. Health benefits of anthocyanins against age-related diseases. Front Nutr. 2025;12:1618072. doi:10.3389/fnut.2025.1618072 Khoo HE, Azlan A, Tang ST, Lim SM. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res. 2017;61(1):1361779. doi:10.1080/16546628.2017.1361779 Cappellini F, Marinelli A, Toccaceli M, Tonelli C, Petroni K. Anthocyanins: from mechanisms of regulation in plants to health benefits in foods. Frontiers in Plant Science. 2021;12:748049.  Meng X, Zhou J, Zhao CN, Gan RY, Li HB. Health Benefits and Molecular Mechanisms of Resveratrol: A Narrative Review. Foods. Mar 14 2020;9(3)doi:10.3390/foods9030340 Al-Khayri JM, Mascarenhas R, Harish HM, et al. Stilbenes, a Versatile Class of Natural Metabolites for Inflammation-An Overview. Molecules. Apr 28 2023;28(9)doi:10.3390/molecules28093786 Ye H, Sun J, He L, Ai C, Jin W, Abd El-Aty A. Beneficial effects of proanthocyanidins on skin aging: a review. Frontiers in Nutrition. 2025;12:1650328.  Baldelli S, Lombardo M, D'Amato A, Karav S, Tripodi G, Aiello G. Glucosinolates in Human Health: Metabolic Pathways, Bioavailability, and Potential in Chronic Disease Prevention. Foods. Mar 7 2025;14(6)doi:10.3390/foods14060912 Olayanju JB, Bozic D, Naidoo U, Sadik OA. A Comparative Review of Key Isothiocyanates and Their Health Benefits. Nutrients. Mar 7 2024;16(6)doi:10.3390/nu16060757 Harahap IA, Suliburska J. An overview of dietary isoflavones on bone health: The association between calcium bioavailability and gut microbiota modulation. Materials Today: Proceedings. 2022/01/01/ 2022;63:S368-S372. doi:https://doi.org/10.1016/j.matpr.2022.03.549 Musial C, Kuban-Jankowska A, Gorska-Ponikowska M. Beneficial Properties of Green Tea Catechins. Int J Mol Sci. Mar 4 2020;21(5)doi:10.3390/ijms21051744 Vezza T, Canet F, de Marañón AM, Bañuls C, Rocha M, Víctor VM. Phytosterols: Nutritional Health Players in the Management of Obesity and Its Related Disorders. Antioxidants (Basel). Dec 12 2020;9(12)doi:10.3390/antiox9121266 Lem DW, Davey PG, Gierhart DL, Rosen RB. A Systematic Review of Carotenoids in the Management of Age-Related Macular Degeneration. Antioxidants (Basel). Aug 5 2021;10(8)doi:10.3390/antiox10081255 Eroglu A, Al’Abri IS, Kopec RE, Crook N, Bohn T. Carotenoids and Their Health Benefits as Derived via Their Interactions with Gut Microbiota. Advances in Nutrition. 2023/03/01/ 2023;14(2):238-255. doi:https://doi.org/10.1016/j.advnut.2022.10.007 Bufka J, Vaňková L, Sýkora J, Křížková V. Exploring carotenoids: Metabolism, antioxidants, and impacts on human health. Journal of Functional Foods. 2024/07/01/ 2024;118:106284. doi:https://doi.org/10.1016/j.jff.2024.106284 Tan Q, Chen B, Wu C, Shao T. Exploring the potential nutritional role of bioflavonoids in exercise rehabilitation: a kinematic perspective. Front Nutr. 2023;10:1221800. doi:10.3389/fnut.2023.1221800 Medina-García M, Baeza-Morales A, Martínez-Peinado P, et al. Carotenoids and Their Interaction with the Immune System. Antioxidants (Basel). Sep 12 2025;14(9)doi:10.3390/antiox14091111 Guggenheim AG, Wright KM, Zwickey HL. Immune Modulation From Five Major Mushrooms: Application to Integrative Oncology. Integr Med (Encinitas). Feb 2014;13(1):32-44.  El-Saadony MT, Saad AM, Korma SA, et al. Garlic bioactive substances and their therapeutic applications for improving human health: a comprehensive review. Frontiers in immunology. 2024;15:1277074.  Sánchez-Gloria JL, Arellano-Buendía AS, Juárez-Rojas JG, et al. Cellular Mechanisms Underlying the Cardioprotective Role of Allicin on Cardiovascular Diseases. Int J Mol Sci. Aug 13 2022;23(16)doi:10.3390/ijms23169082 Rai SN, Mishra D, Singh P, Vamanu E, Singh MP. Therapeutic applications of mushrooms and their biomolecules along with a glimpse of in silico approach in neurodegenerative diseases. Biomedicine & Pharmacotherapy. 2021/05/01/ 2021;137:111377. doi:https://doi.org/10.1016/j.biopha.2021.111377 Chugh RM, Mittal P, Mp N, et al. Fungal Mushrooms: A Natural Compound With Therapeutic Applications. Front Pharmacol. 2022;13:925387. doi:10.3389/fphar.2022.925387 Plant Profile References Mountain Spinach Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Collard Greens Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Royal Ancient Oats TM Flour Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Alfalfa Bora, K.S. and A. Sharma, Phytochemical and pharmacological potential of Medicago sativa: a review. Pharm Biol, 2011. 49(2): p. 211-20. Rafinska, K., et al., Medicago sativa as a source of secondary metabolites for agriculture and pharmaceutical industry. Phytochemistry Letters, 2017. 20: p. 520-539. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Stochmal, A., et al., Alfalfa (Medicago sativa L.) Flavonoids. 1. Apigenin and Luteolin Glycosides from Aerial Parts. Journal of Agricultural and Food Chemistry, 2001. 49(2): p. 753-758. Barley Grass Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Kim, H., H.-D. Hong, and K.-S. Shin, Structure elucidation of an immunostimulatory arabinoxylan-type polysaccharide prepared from young barley leaves (Hordeum vulgare L.). Carbohydrate polymers, 2017. 157: p. 282-293. Byun, A.R., et al., Effects of a Dietary Supplement with Barley Sprout Extract on Blood Cholesterol Metabolism. Evidence-Based Complementary and Alternative Medicine, 2015. 2015: p. 7. Benedet, J.A., H. Umeda, and T. Shibamoto, Antioxidant activity of flavonoids isolated from young green barley leaves toward biological lipid samples. Journal of agricultural and food chemistry, 2007. 55(14): p. 5499-5504. Beetroot Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Brussels Sprouts Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Buckwheat Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Kale Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Kidney Beans Lloyd CM, Marsland BJ. Lung Homeostasis: Influence of Age, Microbes, and the Immune System. Immunity. 2017;46(4):549-61. doi: https://doi.org/10.1016/j.immuni.2017.04.005. Ramabulana, T., Mavunda, R. D., Steenkamp, P. A., Piater, L. A., Dubery, I. A., & Madala, N. E. (2015). Secondary metabolite perturbations in Phaseolus vulgaris leaves due to gamma radiation. Plant Physiology and Biochemistry, 97, 287-295. doi:https://doi.org/10.1016/j.plaphy.2015.10.018 Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Red Clover Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Peavine Jin, A., Ozga, J. A., Lopes-Lutz, D., Schieber, A., & Reinecke, D. M. (2012). Characterization of proanthocyanidins in pea (Pisum sativum L.), lentil (Lens culinaris L.), and faba bean (Vicia faba L.) seeds. Food Research International, 46(2), 528-535. doi:https://doi.org/10.1016/j.foodres.2011.11.018 Neugart, S., Rohn, S., & Schreiner, M. (2015). Identification of complex, naturally occurring flavonoid glycosides in Vicia faba and Pisum sativum leaves by HPLC-DAD-ESI-MSn and the genotypic effect on their flavonoid profile. Food Research International, 76, 114- 121. doi:https://doi.org/10.1016/j.foodres.2015.02.021 Reim, V., & Rohn, S. (2015). Characterization of saponins in peas (Pisum sativum L.) by HPTLC coupled to mass spectrometry and a hemolysis assay. Food Research International, 76, 3-10. doi:https://doi.org/10.1016/j.foodres.2014.06.043 Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Spanish Black Radish Janjua, S. and M. Shahid, Phytochemical analysis and in vitro antibacterial activity of root peel extract of Raphanus sativus L. var niger. Advancement in Medicinal Plant Research, 2013. 1(1): p. 1-7. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Swiss Chard Kugler, F., F.C. Stintzing, and R. Carle, Identification of betalains from petioles of differently colored Swiss chard (Beta vulgaris L. ssp. Cicla [L.] Alef. Cv. Bright Lights) by high-performance liquid chromatography – electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry, 2004. 52(10): p. 2975-2981. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Turnip Greens Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Parsley Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Data is mean values from Phenol-Explorer Database1 ** Data on file with WholisticMattersValues 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