JUVO contains over 30 nutritious, all-natural, ingredients from whole grains, vegetables, sea vegetables and mushrooms.
Most of the grains and vegetables are grown organically and all are freeze-dried while raw and fresh to retain nutritive properties. Absolutely NON-GMO, VEGAN, ENZYME-RICH and DAIRY FREE.

Brown Rice*, Sprouted Brown Rice*, Pumpkin*, Kale*, Job's Tears, NON-GMO Black Soybean*, Mugwort, Buck Wheat, Red Bean*, Lotus Root, Burdock, Carrot*, Radish*, Radish Leaves*, Cabbage*, Laver, Brown Seaweed, Tangle, Angelica Utilis* [Herb], Codonopis Lanceolata*, Reishi Mushroom*, Shitake Mushroom*, NON-GMO Soybean*, Millet, Sorghum, Barley*, Pine Needles, Spirulina,
*Grown Organically

Whole Grains
Whole grain, the staple of most diets worldwide, offers the benefit of long-term storage because of its low-moisture content and hard husks. Most grains are made of starch, and consist of 75% carbohydrates. The starch contains 25% of the amylose, with sweet rice and corn containing mostly amylopectin. Grain also consists of 10% protein and 2-3% fat (mostly unsaturated fatty acid). The embryo bud contains antioxidant vitamins E and B, essential for carbohydrate metabolism. Grains also contain a good amount of phosphorus and potassium.

Brown Rice

Brown rice, which only has its exterior-most chaff removed, differs greatly in nutritional value from white rice, which consists only of the rice albumen. Rice chaff contains vitamin B1, effective in preventing beriberi, plus other vitamins, carbohydrates, protein, lipids, minerals, and fiber. Brown rice contains four times more fiber and vitamin B1 content than white rice, and two times more lipids, phosphorus, and iron. The nutritional value of an embryo bud, the life of the rice itself, is important. Embryo buds contain vitamins A, B1, B2, B6, B12, and E, nicotinic acid, pantothenic acid, folic acid, vegetable protein, and such vegetable oils and fats as linolic acid and linolenic acid. It is a perfect food. A lot of the antioxidant vitamin E prevents body cells from aging and helps maintain reproductive functions.

Sorghum consists mostly of starch (76.5%) and protein (8.5%). It's better to eat sorghum with its chaff, which contains a large amount of vitamin B. Sorghum helps prevent circulatory disease, increases appetites, and helps develop and maintain bone structure.

Job's Tears
The seeds of Job's Tears (Coix lachryma-jobi L. var. ma-yuen) have been used as anti-inflammatory medicine. The plant Job's Tears has been known to assist paralysis of body and to aid in fatigue and tonicity. It's been used as a beauty food to assist facial discoloration, freckles, moles, and acne. It also helps with labor pains, weight management, and boost energy. It can suppress body swelling, severe respiratory, and inflammation. Job's tears contains a large amount of vitamin B, calcium, and iron.

Millet has been cultivated in China, Japan, and Korea as one of five staple grains. The smallest of all grains, it's mostly deep yellow, though there are white and reddish-brown ones. It contains more protein, fat, vitamins, calcium, iron, and fiber than rice, thought it's best eaten with rice. It has a long-term storage advantage since its taste does not change, and it suffers less insect infestation than other grains. Millet is digested easily and it promotes bowel movements. It also promotes healthy blood sugar.

Soybeans originated in the border area between southern Manchuria and the Korean Peninsula, and Korea first cultivated them between the fourth and sixth centuries B.C. Soybeans contain an unusually large amount of high-quality vegetable protein, and a rich amount of essential amino acids. One of these amino acids is often lacking in people who eat mainly grains. Soybeans also contain a high amount of unsaturated fatty acids that can help reducing cholesterol, and promotes healthy blood and weight loss. They're ideal for maintaining mineral balance in our body since they're rich in vitamins B and E, calcium, and potassium. Notably, the American National Cancer Research Center suggests that soybeans are an anti-cancer food, and many recent studies report that isoflavone, the vegetable estrogen in soybeans, support menopausal disorder and bone health.

Black Sesame

Black sesame contains many substances that can helps preventing symptoms of aging -- hence, it's sometimes called a source of eternal youth. It's extremely nutritional with essential amino acids and protein in large quantities, as well as high quality unsaturated fat. Its wealth of iron can prevent memorie loss, and its vitamins help grow healthy skin. Black sesame also has a balanced amount of calcium and phosphorous to strengthen bones and assist in preventing bone deterioration.

Vegetables contain high moisture content, soft fibers, pectin, and smooth texture, all of which are essential for healthy intestines and adjustments of body functions. They are rich in inorganic substances like calcium, iron, and potassium, as well as such vitamins as A, B1, B2, and C. They complement the nutritional inadequacies of other foods and are an important alkaline food. Pigments such as chlorophyll (green), carotenoid (reddish brown), and flavonoid (red) function as physiologically active substances to promote health. After harvest, vegetables begin to lose their nutrients, so it's desirable to eat them fresh.

Like cabbage and broccoli, kale has full of nutrients. It's a popular ingredient of green vegetable juice extract. Kale contains 181 mg of calcium per 100 grams (milk contains 100 mg of calcium per 100 grams), that helps strengthen bones. And with half the iron of beef liver, kale supports memorie increase. Kale provides fiber and a variety of vitamins, including vitamin C, to help prevent digestive disorders.


Carrots are rich in vitamin A and beta carotene, a precursor of vitamin A. The more beta carotene a carrot has, the darker it gets. Other vegetables, eggs, and dairy products also contain carotene, but not as much as carrots do. When we lack carotene and vitamin A, our skin becomes rough, our natural body defense system weaken. Vitamin A also strengthens the defensive ability of mucous membranes to prevent tired eyes. And it helps respiratory ailment and digestive problems. Its heat insulation ability helps blood circulation. The vitamin A and iron improve blood circulation, which helps recover from fatigue and decrease memory loss.

Burdock is a fiber-rich vegetable that helps vowel flora. The astringent tasting substance in burdock, tannin, has strong antibacterial and antipglohistical functions; it was used as an antipglohistic prior to the advent of antibiotics. Burdock is 15% glucose, including inulin and pentosan. Burdock, compared to other root vegetables, has a lot of vitamin B1.

Pine Needles
One way to eat pine needles is to dice them and grind them into powder. Pine needles contain protein, phosphor, iron, vitamins A and C, and a lot of glucose. They contain the substance terepin, which expands peripheral nerves, and increases hormone secretion. They can help people with frequent nervous breakdowns or sleeping disorders. They can also promote hair growth, relax the five viscera, enhance longevity when taken for a long time, and serve as a beauty food. Pine needles contain a lot of oxygen and minerals for revitalizing tired bodies, like after hiking.

Pumpkins originated in tropical America. They are harvested in the late fall, and can be stored until February. Although contents vary for each pumpkin type, 100 grams of pumpkin average 80-90% moisture, 5-13 grams glucose, two grams protein, 0.3% fat, one gram fiber, 0.7% calcareous content, 80 R.E. carotene, 0.05 mg vitamin B1, ten mg vitamin C, and other nutrients. The riper they get, the sweeter they become as their glucose level increases. Their pharmacological effects include lowering fevers, and prompting urination. The carotene in pumpkins detoxifies harmful active oxygen, and slows aging. Pumpkin seeds can be used for de-worming and drug addiction treatment. They contain plenty of rectin and essential amino acids for brain power.


The radish belongs to the mustard family, with the roots being the most popular edible part (though the sprouts and greens are increasingly popular). Offering long term storage, the radish contains a lot of vitamin C, mostly in its skin. Diostase, a digestive enzyme, is plentiful in radish and helps with digestion when eaten raw. (Diastase, the starch-dissolving enzyme, is present in our sputum.) Methyl mercaptan (CH3SH) gives radish its aroma, and allyl compound (CH2=CH.CH2NCS) composes its spicy taste. Dried radish contain bountiful protein, essential amino acids, lysine, carotene and vitamin C. And dried radish -- rich in minerals, calcium, and iron -- keeps our bodies warm in winter.

Angelica Utilis

Angelica utilis, a wild perennial herb in the subtropics, belongs to the dropwort family, and its scientific name means "a practical gift from an angel." When a sprout is picked, a new sprout will take its place the next day. Angelica utilis contains vitamins B1, B2, B6 and C, iron, phosphor, calcium, and other nutrients, and aids physical balance. It also contains a lot of Germanium, which activates the immune cells (NK cells, macrophages and T lymph nodes) making it an excellent natural body defense food.


A member of the chrysanthemum family, which has been used as a famine-relief food and remedial effect, mugwort is widely used in moxa cautery or infusion. It has an even amount of protein, inorganic substances, carbohydrates, vitamins, and enzymes. It's rich in vitamin A and C, which abets flu resistance. It also contains more minerals, such as iron and calcium, than other vegetables. Putting mugwort leaves into a bloody nose stops bleeding by contracting the blood vessels.

Of the 100,000 types of autogeneous mushrooms, one hundred are known to be edible. The large quantity of fiber in mushrooms helps prevent and assist bowel movement. They are also rich in vitamin B, calcium and iron. Mushrooms have only a small amount of glucose, fat, and calories, which makes them perfect for a healthy diet. The unique taste of mushrooms comes from guanic acid, which promotes healthy blood, heart health, and help improving digestive problems.

Shitake Mushroom

Shiitake mushrooms, originally grown in Japan and China, grow on trees such as oak and chestnut in spring, summer, and fall. Shiitake mushrooms contain a lot of vitamins D, B1 and B2. Ergosterol in dried shiitake mushrooms turns into vitamin D2, which has been known to prevent rickets and accelerate iron and calcium absorption for bone growth. Recovery from damaged bones is quicker when shiitake mushrooms are taken with calcium.

Reishi Mushroom
Reishi Mushroom has long been called a panacea because it can support memory loss, heart health, healthy blood, natural body defense system, and various digestive ailments. The physiologically active substances of reishi mushroom include steroids, nucleic acids, glucans, Germanium, rectin, and antithrombin. Reishi Mushroom also increases the production of interferon, which strengthens the immune system of cells affected with aging and tiredness.

Sea Vegetables

There are about sixty known types of edible seaweed. Seaweed is rich in fiber, calcium, iron, and other minerals, and it contains iodine, which helps prevent throat disorders and improve hair and skin. Seaweed contains the most potassium of all foods.


Laver belongs to the red algae family. It's rich in protein, vitamins A and C, and minerals, and is also perfect for winter nutrition. It is made up of 29% Brown Rice*, Sprouted Brown Rice*, Pumpkin*, Kale*, Job's Tears, NON-GMO Black Soybean*, Mugwort, Buck Wheat[Gluten Free], Red Bean, Lotus Root, Burdock, Carrot*, Radish*, Radish Leaves*, Cabbage*, Laver, Brown Seaweed, Tangle, Angelica Utilis* [Herb], Codonopis Lanceolata*, Reishi Mushroom, Shitake Mushroom, NON-GMO Soybean*, Millet, Sorghum, Barley*, Pine Needles, Hibiscus Extract, NON-GMO Soybean Peptide, NON-GMO Isolated Soybean Protein, Green Tea Extract, Polygonatum Extract, L-carnitine, Lactobacillus Acidophillus, Spirulina, Fructooligosaccharide [Natural Sweetener] glucose and 40% protein, and its taste is very enjoyable. Although the red pigment is phycoerythrine, this red algae can sometimes reflect green or other colors due to cholorophyll and carotenoid. Dried laver, when wet or exposed to sunlight, can lose its chlorophyll, and the pigment phycobilin turns it from dark red to brown, and its taste changes, too. Laver has been reported to deter digestive ailments. *Grown Organically

Sea Tangle
Sea tangle, a brown algae, is also known as kelp. It contains plenty of vitamins and minerals, especially potassium and iodine, making it an alkaline food. It's appetizing taste comes from sodium glutamate. It's 20% glucose content consists of alginic acid.