preB (Prebiotics) Ingredient Descriptions
Page 2 of 6 (C-F)
Suited to a temperate climate, cabbage is a favored macrobiotic food.
This leafy green retains its high level of vitamin C (immunity) and
folate (DNA, birth defects) after fermentation. Modest amounts of
minerals potassium (cellular and nervous system), zinc (reproductive
health, insulin production), copper (blood cell and bone formation),
and manganese (enzyme, bone, and muscle formation) are also
present. Significant levels of cholesterol-reducing plant sterols are
found as well.
Tropically-grown and macrobiotically “yin”, when fermented,
carambora retains a high level of vitamin C (immunity) and modest
amounts of potassium (cellular and nervous system), phosphorous
(blood pressure, muscle contractions), and folate (DNA, birth defects).
The yellow pigment phytonutrient in this fruit also has significant
Grown in the temperate climates favored in macrobiotics, carrots
retain their exceptionally high levels of vitamin A (growth, skin,
vision) and cholesterol-lowering sterols after fermentation. Prebiotic
fiber is present in significant quantities, together with postassium
(cells, nerves), zinc (reproduction and insulin), copper (blood cells
and bones), and manganese (enzymes, bones, muscles).
A warm environment nut, having macrobiotically “yin” effects.
Fermentation concentrates the very high content of heart-healthy oil
oleic acid (cholesterol-lowering), as well as high levels of vitamin B1
(metabolism, energy), B6 (protein metabolism, brain function),
magnesium (bone), phosphorous (blood pressure, muscle
contractions), and zinc (reproductive health, insulin production).
Tropically grown, and “yin” in macrobiotic terms, cassava has high
prebiotic fiber content which is retained after fermentation. A very
high carbohydrate level is complemented by modest protein content
which features a wide range of amino acids. Vitamin C (immunity) is
present in large amounts, as are potassium (cellular and nervous
system), and folate (DNA, birth defects).
A legume preferred in macrobiotics, chick peas have high levels of
both prebiotic fiber and vegetable protein, a powerful combination
found to significantly reduce cholesterol levels. Fermentation also
concentrates its mostly unsaturated fat (heart health), significant
calcium (bone health), and high phosphorous (blood pressure,
muscle contractions), magnesium (bone), zinc (reproduction, insulin),
and folate (DNA, birth defects).
Found in the macrobiotically-favored temperate regions, this root has
exceptionally high levels of the prebiotic oligosaccharide fiber inulin.
This non-caloric sweetener also boosts beneficial intestinal bacteria
when fermented in the gut. The short chain fatty acids produced are
important energy sources and reduce intestinal cancer risk. Modest
amounts of potassium (cellular and nervous system), and calcium
(bone health) are also present.
A tree bark-derived seasoning and highly valued since antiquity, this
tropical spice retains significant prebiotic fiber after fermentation. It
has been shown to impressively reduce levels of blood glucose,
triglycerides, LDL cholesterol, and total cholesterol. The spice is also
known for positive effects on digestion, insulin activity, and blood
pressure, and for antibacterial and antifungal properties.
A spice used macrobiotically to increase “yang,” it retains a high
prebiotic fiber content after fermentation. Also present at high levels
are manganese, potassium, plant sterols, vitamin C, the B vitamin
niacin, calcium, and iron. Significant quantities of vitamin A and
magnesium are also found. The essential oils, mainly eugenol, and
flavanols such as kaempferol, have important antibacterial and antiinflammatory
A temperate grain, corn has the preferred macrobiotic ratio of protein
to carbohydrate. Although low in some amino acids, fermentation
concentrates its minerals and prebiotic fiber, together with
contributions of folate (DNA, birth defects) and essential minerals
zinc (reproductive health, insulin production), copper (blood cells,
bones) and manganese (enzymes, bones, muscles).
Found in temperate regions, and closely related to collards, it is favored in macrobiotics. Following fermentation, couve-manteiga provides a favorable protein to carbohydrate ratio, and high amounts of vitamin A (immunity, vision). Calcium (bone health) content is highly bioavailable in this plant, as are modest levels of potassium (cellular and nervous systems) and magnesium (bone health).
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*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.