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Halal Nutritions

We are the world first Halal Ready to Eat Meals manufacturers which gives its clients an ability to choose tens of 100% Halal, micronutrients to their orders. It is challenging today for Muslims to find 100% Halal micro nutrients supplements that meet the Halal guideline. The majority of nutrientsand their supplements on the market contain or are derived from sources that are forbidden for Muslims.
For instance: Most of the commercial gelatin capsules and softgels are made from pork by-products. The majority of multivitamins supplements contain pork-based-gelatin and other non-Halal ingredients.

Vitamin A

Vitamin A is a group of fat-soluble compounds. the process of vision, growth and development and immune functions. The richest food source of preformed vitamin A is liver, with considerable amounts also found in egg yolk, whole milk, butter and cheese. Provitamin A carotenoids (e.g., beta-carotene) are found in carrots, yellow and dark green leafy vegetables (e.g., spinach, broccoli), pumpkin, apricots, melon, and palm oil.

Vitamin B

The B vitamins are eight water-soluble vitamins that historically were once thought to be a single vitamin (‘vitamin B’).
Vitamin B1 (Thiamin)
Vitamin B1, also called thiamin(e), is one of the eight water-soluble B vitamins. Vitamin B1 (thiamin) is found in most foods, but mostly in small amounts. The best source of thiamin is dried brewer’s yeast. Other good sources include meat, some species of fish (eel, tuna), whole grain cereals and bread, nuts, pulses, dried legumes and potatoes.
Vitamin B2 (Riboflavin)
Vitamin B2, also called riboflavin, is one of the most widely distributed water-soluble vitamins. The most important and common dietary sources are milk and milk products, lean meat, eggs and green leafy vegetables. Yeast and liver have the highest concentrations, but they do not bear much relevance to modern-day nutrition.
Vitamin B3 (Niacin)
Vitamin B3, also called niacin, is one of the water-soluble B vitamins. Yeast, liver, poultry, lean meats, nuts and legumes contribute most of the niacin obtained from food. In cereal products (e.g., corn, wheat), niacin is bound to certain components of the cereal and is thus not bioavailable. The amino acid tryptophan contributes as much as two thirds of the niacin activity required by adults in typical diets. Important food sources of tryptophan are meat, milk and eggs.
Vitamin B5 (Pantothenic Acid)
Vitamin B5, also called pantothenic acid, belongs to the group of water-soluble B vitamins. The richest vitamin B5 sources are yeast and organ meats (liver, kidney, heart, brain), but eggs, milk, vegetables, legumes and wholegrain cereals are more common sources.
Vitamin B6 (Pyridoxine)
Vitamin B6 is a water-soluble vitamin.  Excellent sources of vitamin B6 (pyridoxine) are chicken, beef liver, pork and veal. Good sources include fish (salmon, tuna, sardines, halibut, and herring), nuts (walnuts, peanuts), bread, corn and whole grain cereals. Generally, vegetables and fruits are rather poor sources of vitamin B6.
Vitamin B7 (Biotin)
Vitamin B7, also called biotin, vitamin H or vitamin B8, is a colorless, water-soluble member of the B vitamin group. The richest sources of vitamin B7 (biotin) are yeast, liver and kidney. Egg yolk, soybeans, nuts and cereals are also good sources. 100 g liver contains approximately 100 micrograms (mcg) biotin, whereas most other meats,vegetables and fruits only contain approximately 1 mcg biotin /100 g.
Vitamin B9 (Folic Acid)
Vitamin B9, also called folate, is one of the water-soluble B vitamins. Folates are found in a wide variety of foods. Its richest sources are liver, dark green leafy vegetables, beans, wheat germ and yeast. Other sources are egg yolk, milk and dairy products, beets, orange juice and whole wheat bread.
Vitamin B12 Cyanocobalamin)
Vitamin B12 is the largest and most complex of all the vitamins. Vitamin B12 is produced exclusively by microbial synthesis in the digestive tract of animals. Therefore, animal protein products, in particular organ meats (e.g., liver, kidney), are the source of vitamin B12 in the human diet. Other good sources are fish, eggs and dairy products.

Vitamin C

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin. Vitamin C is widely distributed in fruits and vegetables: citrus fruits: blackcurrants; peppers; green vegetables such as broccoli; Brussels sprouts, and fruits like strawberries, guava, mango and kiwi are particularly rich sources. Depending on the season, one medium-sized glass of freshly pressed orange juice (i.e., 100 g) yields from 15 to 35 mg vitamin C.

Vitamin D

Vitamin D comprises a group of fat-soluble compounds that are essential for maintaining the mineral balance in the body. The sun is our major vitamin D source. However, several factors such as sunscreen with a sun protection factor above 8, age, darker skin pigmentation, northern latitude greater than 40 degrees and winter season reduce the production of vitamin D in the skin. Vitamin D found in food is rare. The richest natural sources of vitamin D are fish liver oils and saltwater fish such as sardines, herring, salmon and mackerel. Eggs, meat, milk and butter also contain small amounts. Plants are poor sources, with fruit and nuts containing no vitamin D at all. The amount of vitamin D in human milk is insufficient to cover infant needs. Vitamin D supplements are a reliable source of vitamin D especially during wintertime when there is almost no vitamin D production in the skin. Also people at increased risk of vitamin D deficiency should consider taking supplements. Read more...

Vitamin E

The term vitamin E describes a family of eight related, fat-soluble molecules.  Vegetable oils (olive, soya beans, palm, corn, safflower, sunflower, etc.), nuts, whole grains and wheat germ are the most important sources of vitamin E. Other sources are seeds and green leafy vegetables. The vitamin E content of vegetables, fruits, dairy products, fish and meat is relatively low. The vitamin E content in foods is often reported as ‘alpha-tocopherol equivalents’ (alpha-TE). This term was established to account for the differences in biological activity of the various forms of vitamin E (1 mg of alpha-tocopherol is equivalent to 1 TE).

Vitamin K

Vitamin K is best known for its role in helping blood to clot (‘coagulate’) properly. The ‘K’ comes from its German name, ‘Koagulationsvitamin’. The best dietary sources of vitamin K1 are green leafy vegetables such as spinach, broccoli, Brussels sprouts, cabbage and lettuce. Other rich sources are certain vegetable oils. Good sources include oats, potatoes, tomatoes, asparagus and butter.  Important sources of vitamin K2 are dairy products like cheese.