NourishVitals Health Mix (Dried Fruits & Dry Fruits) – 200 gm
- NourishVitals Healthy Mix is a combination of a number of natural, healthy, delicious dry nuts and fruits.
- An ideal snack to satiate the hunger pangs, supply energy, and revitalize the body.
- This Product does not contain any cooking oils, chemicals, preservatives, and artificial substances.
- NourishVitals Healthy Mix is a non-GMO product and does not contain trans-fat.
- Additional information
- Reviews (39)
- It is organic, healthy, hygienic, and tasty.
- NourishVitals Healthy Mix contains several dried fruits and nuts such as roasted almonds, pistachios, guava, cranberry, apricot, and pineapple.
- Each and every ingredient of the mix is known for its therapeutic and prophylactic activities apart from its nutrition values.
- It is an excellent addition to the diet. Each serving of 25g of healthy mix helps sate hunger, supply adequate energy, promotes a feeling of fullness.
INGREDIENTS AND THEIR BENEFITS
1. ROASTED ALMONDS
Roasted Almonds are better than raw almonds in smell, taste, and texture. Roasted almonds are believed to contain less harmful bacteria than raw ones.  Almonds consist of vitamins, minerals, and high-quality proteins. They also contain healthy mono-unsaturated fatty acids, fiber, phytosterols, and antioxidants. Almond consumption helps improve the antioxidant status and mitigate oxidative DNA damage and lipid peroxidation. It helps reduce post-meal glucose fluctuations and insulinemia and lowers the risk of diabetes and coronary heart disease.  High in vitamin E, almonds help lower the risk of different types of cancers, Alzheimer’s disease and cognitive decline in older persons. 
Almond intake helps reduce blood pressure in diabetic hypertensive adults with low serum magnesium levels. It also reduces insulin resistance in obese and non-diabetic people.  The intake of almonds is shown to decrease bad cholesterol or LDL in the blood. The flavonoids in almonds improve LDL resistance to oxidation and are known to delay the onset of heart disease. 
Consumption of almonds after meals or as snacks lowers hunger pangs, induces feelings of fullness, and reduces the desire to eat.  It is believed to reduce weight, waist circumference, total cholesterol, and triglycerides.
2. PISTA OR PISTACHIO
Pistachios are an excellent source of fatty acids, proteins, vitamins, minerals, phenolic compounds, and phytosterols. They are high in antioxidant and anti-inflammatory content. Polyphenols, xanthophyll carotenoids, and tocopherols (a form of Vitamin E) in pistachio help protect against cancer, cardiovascular disease, and other inflammatory diseases. 
Pistachio’s fatty acids help alleviate hyperglycemia and improve metabolic activity. The consumption of pistachio as a snack has favorable effects on blood pressure, obesity, and inflammation markers in type-2 diabetic patients.  Pistachio intake has shown to improve good cholesterol (HDL), lower LDL, and triglycerides and decrease total cholesterol levels. It also reduces oxidative stress. Pistachio contains arginine, an amino acid, that helps dilate the blood vessels and increase the blood flow, thereby improving the endothelial function and reducing coronary disease risk. 
Pistachio is believed to improve erectile function and helps overcome ED problem.  Lutein and zeaxanthin present in pistachios help protect the eye against age-related macular degeneration and cataracts.  Pistachio is a good source of fiber. Eating pistachio helps to modify the gut microbiota composition, which reduces the risk of developing digestive disorders, cancers, and heart disease. 
Guava is rich in antioxidants, vitamin C, potassium, and fiber. Guava consumption could help in lowering blood sugar as well as total cholesterol, LDL or bad cholesterol and triglycerides. It is believed to increase HDL or good cholesterol. The low-calorie, low glycemic index fruit have shown to support weight loss.  Consumption of guava before meals is seen to decrease blood pressure and lipoprotein metabolism and have a positive effect on the health of the heart. 
Guava’s astringent nature helps counter the destructive microbes in the gut and could alleviate diarrhea and dysentery. Its high dietary fiber content aids healthy bowel movements.  The vitamins, carotenoids, and potassium in guava rejuvenate the digestive system and are effectual against gastroenteritis. The high concentration of vitamin C in guava helps in combating scurvy, a disease caused by the deficiency of Vitamin C. The anti-cough and antimicrobial properties of guava coupled with vitamin C and iron help fight cold, cough and viral infections. Vitamin C helps improve the immune system.  Guava’s antioxidant activity helps counterbalance reactive oxygen species and reduces oxidative stress.
Cranberry is composed of fibers, vitamins, minerals, bioactive plant compounds, and antioxidants. Cranberry contains A-type proanthocyanidins, a phytonutrient, which helps inhibit adhesion of p-fimbriated E.coli to urogenital epithelial cells and fights against urinary tract infections.  The polyphenols in cranberry suppress the propagation of Helicobacter pylori, which stick to the mucous lining of the stomach and cause stomach ulcers and gastric cancer. 
Cranberry is known to increase plasma antioxidant status, reduce oxidative stress, and minimize oxidative modification of LDL, which leads to hardening and narrowing of arteries due to deposition of fatty material on their inner walls (atherosclerosis).  Cranberry anthocyanins help lower LDL, total cholesterol levels, increase HDL, and help maintain a healthy lipid profile. Cranberry also helps decrease blood sugar and enhances insulin sensitivity in diabetes mellitus patients. 
Consumption of cranberry helps decrease central aortic stiffness, which leads to the development of hypertension and heart failure.  Cranberry helps increase adiponectin, a protein/hormone secreted by fatty cells that regulate the metabolic process which helps burn fat. High levels of adiponectin help lose fat by improving insulin sensitivity and reduce the risk of heart attack.
Cranberry intake decreases homocysteine, a common amino acid present in the blood. High homocysteine levels damage the lining of the arteries and results in the onset of heart disease. Cranberry helps increase folic acid content, which is essential in lowering homocysteine.  The bioactive compounds in cranberry possess anti-inflammatory property. They help decrease the concentration of inflammatory cytokines and reduce atherosclerosis and coronary disease risks. They have shown positive effects on endothelial function and nitric oxide bioavailability to avert atherogenesis, lesion progression, and risk of cardiovascular disease. 
Apricot is packed with polyphenols such as flavonoids, carotenoids, and phenolic compounds, vitamins, minerals, and fiber. Dietary fiber in apricot helps ease peristaltic movements of the digestive tract, ensure smooth bowel movement, and help overcome constipation.  The minerals in apricot help build healthy bones and aid in reducing risk of various bone disorders such as osteoporosis.
Apricot helps fight risk factors of cardiovascular disease such as high cholesterol, high homocysteine level and atherosclerosis. The phenolic components in apricot are known to avert the oxidation of LDL, reduce thickening of the arteries, and lessen the risk of heart attack or stroke.
Apricot’s soluble fiber is effectual in decreasing LDL cholesterol and blood glucose.  The high amounts of potassium in apricots help maintain the optimum fluid level in the body, ensure electrolyte balance and proper distribution of energy, and improve metabolism. Dietary fiber in apricot helps alleviate fatty liver or hepatic steatosis and harm caused by reactive oxygen species. Flavonoids and flavones in apricot are believed to inhibit collagen-induced and ADP-induced platelet activation.  Apricot’s antioxidants help counter free radicals and reduce damage to DNA, RNA, proteins, and lipids.
Pineapple is composed of vitamins, minerals, antioxidants, soluble and insoluble dietary fiber, bromelain, and phytonutrients. Pineapples are packed with antioxidants, which stabilize the free radicals and avert oxidative stress that leads to chronic inflammation and chronic diseases associated with it such as heart disease, diabetes, and certain cancers. 
Pineapple contains bromelain, a digestive enzyme, which breaks protein molecules and eases their absorption in the small intestine.  The anti-inflammatory and anti-cancerous functions of bromelain help fight cancer by modifying the pathways that sustain sarcoma. It stimulates the immune system and is known to inhibit cancer cell proliferation.  Pineapple’s bromelain helps relieve arthritis symptoms. It is known to decrease post-operative soreness, swelling, bruising, and pain. 
|Expiry/Shelf Life/Best Before||
Roasted Almonds, Pista, Guava, Cranberry, Apricot, Pineapple, Sulphurless Sugar
1, 2, 3
200 gm/ 7 oz.
|Veg / Non Veg||
Kids Under 3 Years old should be taken care of by adults while eating.