The 32 Organic Sources of HARAI

All plant sources listed below are certified organic and used in their entirety in the production of HARAI fermented extract.

Mandarins

A rich source of antioxidants and beta-carotene, a cancer fighting compound, Mandarins are a great ally of the immune system.

Yuzu

This citrus is native to China, and very popular as a seasoning in oriental cuisine. It is thought to be beneficial to brain and heart functions, and to promote memory health while protecting against dementia.

Lemons

Great for heart health because of plentiful vitamin C, lemons are also excellent for digestion – but only when the pectin fiber of the peel is included.

Blueberries

This wonderful native berry of North America is packed with antioxidants and micronutrients. It is thought to be excellent for the support of both heart and brain health.

Kabocha Pumpkin

Like other vegetables of orange flesh, Kabocha contains beta-carotene (a source of vitamin A) hence is very beneficial to the health of the eyes, skin and hair.

Carrots

Loaded with vitamins and the antioxidant carotene, carrots are known to be good for the eyes.

Cabbage

Rich in both soluble and insoluble (indigestible) fiber, this excellent source of vitamins is a great material for fermentation, and terrific at cleansing the gut.

Spinach

Rather than enumerating all the amazing health benefits of this leafy vegetable – it’s good for our brain health, blood health and eye health, and fends off cancer and diabetes – just remember that too much cooking greatly diminishes its potency. Raw or very lightly cooked is best!

Daikon Radish

Organic miyashige daikon are used in HARAI. A wonderful source of vitamin C and folic acid.

Eggplant

Eggplant is rich in polyphenols and anthocyanins, the latter being a phytochemical thought to have many benefits, including promoting healthy eyesight. Eggplant is also believed to help in the control of diabetes.

Iceberg Lettuce

Though lower in nutritional value than leafy lettuce, iceberg lettuce has lots of water and is a good source of fiber. HARAI uses it for the hydration of plant extracts during fermentation.

Tomatoes

Packed full of vitamin C, potassium, folates and other nutrients, tomatoes are another fruit we think of as a vegetable, as well as a great contributor to sound health.

Green Bell Peppers

With more vitamin C than citrus, and plenty of other vitamins, folates and potassium, bell peppers are excellent for treating anemia and promoting good vision.

Cucumbers

Along with being a rich source of antioxidants, cucumbers contain plenty of water, which is one of the reasons they are good for your health. The fluids in cucumbers also support the fermentation process of HARAI.

Bok Choy (Qing-Gen-Cai)

Bok Choy is a cruciferous (leafy) vegetable with lots of vitamins and antioxidants, as well as the mineral selenium, which is also a detoxifier and cancer fighting compound.

Burdock

Containing a wealth of antioxidants, burdock is purported to cleanse the blood of toxins and improve the condition of skin. Laboratory tests show it may be effective in fighting cancer and arthritis, as well.

Iyokan

This popular Japanese citrus is typically high in vitamin C. Its skin contains the bioflavonoids limonene, naringin and hesperidin, which are believed to be beneficial to the health our blood vessels. HARAI is produced with the skins and seeds of all plant sources, hence is rich in these compounds.

Amanatsu

Another Japanese citrus high in vitamins C, B1 and potassium and folate, an important defender against anemia and fatigue.

Ginger

Ginger contains gingerol, a bountiful source vitamins, minerals and phenols. This Asian root is one of the great traditional herbal remedies, a proven anti-inflammatory excellent for those suffering from arthritis. It fights bad gut bacteria like salmonella, aids digestion and even controls nausea. Experts emphasize the use of organic ginger when sourcing this stalwart herbal panacea.

Garlic

There is perhaps no plant as famed for its medicinal value as garlic, which is still used today in the prevention and treatment of the common cold. Its potency is greatest when used fresh and uncooked.

Shiitake

Like meat, this fungus is rich in amino acids, and is a source of many bioactive compounds.

Citrus Sudachi

Similar to lime and an abundant source of antioxidants, sudachi is noted for fighting both allergies and arthereosclerosis.

Onions

Loaded with vitamins and the antioxidant carotene, carrots are known to be good for the eyes.

Leeks

Like their allium family cousins, onions and garlic, leeks are rich in antioxidants and vitamin K, making them good for the bones and overall health.

Spring Onions

Rich in vitamin C and sulfur compounds, contributing to a healthy heart.

Citrus Hassaku

A good source of vitamin C, folates and minerals, Hassaku is one of the native citrus varieties of Japan’s inland sea islands.

Parsley

Parsley is a rich source of vitamins A, K and C, as well as various antioxidants, making it highly beneficial for blood and bone health.

Potherb Mustard (Brassica campestris)

This leafy vegetable is a member of the brassica species, which includes broccoli. It is rich in vitamins and phytochemicals, which can reduce the risk of cancer and heart disease. The nutritional value of this plant depends heavily on the method of cultivation, with organic farming producing the best result. Mustard is also planted as a natural biofumigant.

Crown Daisy (Chrysanthemum greens)

This popular culinary green is an excellent source of vitamins, minerals, carotene and flavonoids.

Zucchini

Zucchini is rich in vitamin A and a number of carotenoids, hence an excellent for the eyes and skin.

Celery

Researchers believe that celery, a rich source of antioxidants, is effective in preventing cancer, controlling blood pressure and even treating dementia.

Ashitaba (Angelica keisuke)

The common name of this herb means “tomorrow leaf” in Japanese. A member of the celery family, ashitaba is a medicinal herb long used for treating stomach ailments, high blood pressure and other illnesses.

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