Provided herein are complexes of ferrous (Fe.sup.2+) ion with pyruvate ion and with citrate ion, and methods of making such complexes. The ferrous complexes are useful, inter alia, for providing ferrous iron to plants in a stable form, e.g., for treatment of chlorosis and microbial infections, and for preparation of iron-fortified vegetables as foodstuffs. The ferrous complexes are also useful, inter alia, for providing ferrous iron to humans and other animals in a stable form, e.g., for treatment of iron deficiency, treatment of microbial infections and as topical antiseptics and sterilizing agents. Also provided are complexes of ferric (Fe.sup.3+) ion with pyruvate ion, and methods for making such complexes. The ferric complexes are useful, inter alia, for sustained release of ferrous iron to a subject such as a plant or animal.

Provided is a method for producing a red perilla leaf extract which enables to collect rosmarinic acid with a high yield from red perilla leaves to which an acid is added. The method for producing a red perilla leaf extract includes the following step (1): (1) a step of extracting red perilla leaves to which an acid has been added with water under a condition of a pH of from 4.0 to 8.0.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The present invention offers an intentional use of a slice as a system for the deliberate delivery of vegetable or fruit servings. The slice comprises the use of whole vegetable powders, whole fruit powders or a combination thereof as a highly concentrated source of vegetable or fruit material. In addition, the formulation provides for desirable organoleptic properties which over-come the negative texture and flavor qualities generally associated with vegetable powders and or fruit powders.

In a solution cultivation method for a low potassium vegetable, an entire cultivation period from seeding to harvesting is divided into a first cultivation period and a second cultivation period depending on the vegetable to be cultivated. In the first cultivation period, the vegetable is cultivated in a first culture solution containing a first fertilizer for solution cultivation which contains potassium. In the second cultivation period, the vegetable is cultivated in a second culture solution containing a second fertilizer for solution cultivation which does not substantially contain potassium. During the second cultivation period, an air flow is applied at a controlled speed to the growing point of the vegetable.

A fasting mimicking diet package providing breakfast, lunch, and dinner meal portions for consumption during a one-day or single day fast. The one-day fasting mimicking diet package includes breakfast, lunch, and dinner meal portions for the one-day fast. The FMD package includes a breakfast meal portion having a first nut-containing nutrition bar composition, a micronutritional vegetable powder composition including vitamin and mineral supplements, an algal oil composition, a lunch meal portion that incorporates a first soup composition and a kale cracker composition, and a dinner meal portion having a second soup composition, one of either the kale cracker composition or an olive containing composition, and a second nut containing nutrition bar composition.

A fasting mimicking diet package providing breakfast, lunch, and dinner meal portions for consumption during a one-day or single day fast. The one-day fasting mimicking diet package includes breakfast, lunch, and dinner meal portions for the one-day fast. The FMD package includes a breakfast meal portion having a first nut-containing nutrition bar composition, a micronutritional vegetable powder composition including vitamin and mineral supplements, an algal oil composition, a lunch meal portion that incorporates a first soup composition and a kale cracker composition, and a dinner meal portion having a second soup composition, one of either the kale cracker composition or an olive containing composition, and a second nut containing nutrition bar composition.

A method of making a flour for pizzas and pastas has the steps of extracting coconut water from a coconut, drying the meat of the coconut at a temperature between 4° C. in 10° C. until the meat is dry, and crushing and grinding the dry meat so as to produce a gluten-free flour. In order to make a pizza, the coconut base flour is mixed with an approximately equal proportion of water, kneaded and heated. The flour for the pizza will include approximately 51.5% of the gluten-free coconut flour.

The present invention relates to the field of processing food. Particularly, the present invention relates to a method of preparing a fruit-containing product using high pressure pasteurization. The fruit-containing product obtained by the method of the invention is microbiologically safe and can be stored at ambient temperatures. The fruit-containing product according to the invention can be used to feed babies and infants during mixed diet introduction.

The present invention provides methods of producing high quality olive leaf powders using infrared dry blanching, drying, and milling. Also provided are powders prepared by the methods of the invention. The powders can be included in various food, pharmaceutical, cosmetic, and antimicrobial compositions.