Chaya “Cnidosculus Aconitifolius” is one of the richest sources of nutrients among all the leafy greens based on research. Its content of vitamins like Vitamin A, Vitamin C, Vitamin B, Vitamin D, Vitamin E and Vitamin K make it a Multi-Vitamin. Its content of minerals like Phosphorus, Irons, Zinc, Magnesium, Potassium, make it a Multi-Mineral.
Chaya also contains essential Amino Acids and its Phytochemical analysis include Flavonoids, Saponins, Phenols, Alkaloids, Terpenoids, which provide Chaya with natural antioxidants, free from radical scavenging properties. In fact, levels of Chaya leaf nutrients are two to threefold greater than any other land based leafy green vegetable.
Chaya has the potential to make a significant protein contribution to the vegetable diet as well, because of its content of Amino Acids.
CHAYA can help for Gut related health problems which include diabetes, cholesterol, gout, liver and kidneys and its phytochemical content can slow the growth of cancer cells and protect cells from diseases. Its combination of vitamin, minerals and protein can also boost the immune system and increase energy levels.
Vitamin E and B, make Chaya an antioxidant that helps with the maintenance of good health. It helps to metabolize carbohydrates, fats, and protein, providing the body with needed energy.
Vitamin D helps with the absorption and use of calcium, magnesium, phosphorous and zinc. Chaya contributes to the development and maintenance of bones, cartilage, teeth, and gums.
The content of Vitamin C found in Chaya (which is 10 x the amount found in Lemons), helps in connective tissue formation, which is important to support and give structure to other tissues and organs in the body and helps with wound healing.
Folic Acid in Chaya help to form red blood cells and reduce the risk of neural tube defects when taken daily prior to becoming pregnant an during early pregnancy