Vitality of the Swiss Alps!


Fruity, Fine and Delicious

Fresh fruits and berries are not only a delight for the senses with their refreshing and delicate taste. They are also good for our body thanks to the wide range of nutrients they contain. Fruits are an especially good and natural source of vitamins and minerals.


(Malus Mill.)

Nutrients: Apples are pomaceous fruits and contain balanced amounts of vitamins that are important for human beings, mainly: vitamin C, vitamins of the B group, vitamin E and vitamin K. They also contain a wide range of minerals, of which potassium is present in especially high amounts. Their various polyphenols, tannins and high pectin content are good for our health, e.g. improving digestion and helping prevent cardiovascular diseases and cancer. The fruit acids in apples —especially malic acid, present in very high quantities— are transformed into bases and counteract excessive tissue acidity.


(Prunus armeniaca L.)

Nutrients: Apricots are so-called “stone fruits”. They contain especially high amounts of minerals in general —especially copper— and provitamin A, vitamins C and E, folic acid, and niacin. Carotenoids with a provitamin A effect help prevent cancer, strengthen the immune system, protect the skin from dangerous UV rays and prevent artery clogging, among other effects.


(Musa mannii x paradisiaca)

Nutrients: Botanically, bananas belong to the berry group and are the only type of fruit to contain all B-complex “nerve” vitamins in larger quantities. The minerals calcium, iron, iodine, potassium (very high content), copper, magnesium, manganese, sodium, phosphorus, selenium and zinc also make this fruit vital. Bananas have a high sugar content and are thus considered energy boosters. In addition, they improve digestion because of their high amount of fibre.


(Pyrus communis L.)

Nutrients: Pears taste sweeter than apples, so many people think they contain more sugar. However, this is because they are lower in fruit acids and are thus ideal for baby food and easily digestible diets. Pears are a good source of provitamin A, vitamin C, folic acid and riboflavin. In addition, they contain even more minerals than apples, including calcium, iron, iodine, potassium, copper, magnesium, manganese, sodium, phosphorus, selenium and zinc. They thus have a purging and diuretic effect and stimulate the metabolism, particularly the liver. Thanks to their high phosphorus and silicic acid content, pears are considered extremely beneficial for the brain and nerve cells.


(Rubus fructiosus L. agg.)

Nutrients: Blackberries are aggregate fruits and have the highest calcium content of all berries. They are also rich in magnesium and copper and have a high provitamin A and vitamin C content. They contain a wide range of flavonoids and other antioxidant compounds that help prevent cell aging and strengthen the body’s defences.


(Ribes nigrum L.)

Nutrients: Blackcurrants have an especially high mineral content. In addition, they are also rich in vitamins, especially vitamins C and E, and B vitamins such as pyridoxine, riboflavin and thiamine. The black-violet flavonoid anthocyanin has a positive effect on the body, but its unusual taste makes it unpopular among some people. Ripe blackcurrants can only be stored for a very limited amount of time.


(Vaccinium macrocarpon Ait.)

Nutrients: Cranberries have a very high level of vitamin C, and significant amounts of provitamin A and thiamine. They contain minerals such as calcium, iron, potassium, magnesium and phosphorus and fibres such as pectin, tannins and fruit acids in high quantities. In addition, cranberries are richer than most fruits in plant antioxidants such as flavonoids and proanthocyanidins. Among other properties, proanthocyanidins are antioxidant, antibacterial and help control dental plaque.


(Fragaria sp.)

Nutrients: Botanically, strawberries are aggregate fruits and contain high levels of provitamin A, vitamin C, folic acid, riboflavin, and thiamine. They also have high amounts of minerals such as calcium, iron, sodium, potassium and phosphorus. Strawberries are significantly lower in anthocyanin (a phenolic pigment) than, for example, blueberries or blackcurrants, but are high in colourless phenols with an antioxidant effect such as flavonols and phenolic acids, as well as tannins and procyanidins.


(Ficus carica L.)

Nutrients: Figs are stone fruits and are high in provitamin A, vitamin C, riboflavin, thiamine, and vitamin K. Their mineral content includes boron, calcium, iron, potassium, magnesium and phosphorus in significant amounts. In addition, they are rich in amino acids, fibres and polyphenol compounds and are highly alkaline. Figs are especially healthy for blood production and digestion.


(Punica granatum L.)

Nutrients: Pomegranates are high in vitamin C, but are also a good source of riboflavin, thiamine and vitamin K. They also contain large amounts of minerals such as calcium, iron, potassium and phosphorus. Even in comparison with red wine and blueberries, pomegranates are especially rich in polyphenols, which numerous scientific studies have shown to help prevent cardiovascular diseases, cancer and arthritis.


(Vaccinium myrtillus L.)

Nutrients: Blueberries contain high amounts of vitamin C, nicotinamide, pantothenic acid, riboflavin, and thiamine. In addition, they are rich in tannins, antioxidant proanthocyanidins, anthocyanins and flavonoids, as well as phenolic acid and pectin, all of which are of high nutritional and physiological value.


(Rubus idaeus L. ssp.)

Nutrients: Raspberries are aggregate fruits and have the highest fibre content of all cultivated berries —only wild berries such as elderberries and rose hips contain more fibre. Raspberries are also remarkably high in magnesium and calcium, and contain large amounts of potassium. They are thus sometimes referred to as the “most aromatic of mineral preparations”. Raspberries are especially rich in antioxidant flavonoids, which together with phenolic acids have an anti-inflammatory effect and help prevent cancer.


(Prunus avium L.)

Nutrients: Compared to other fruits, cherries do not have extremely high amounts of nutrients —the only exception being high amounts of potassium and zinc—, but they do have a large variety. Cherries are a good source of vitamins B, C and E and contain different antioxidant anthocyanins and flavonoids.


(Citrus aurantifolia Christm. et Panz.)

Nutrients: Limes are rich in minerals such as calcium, potassium and phosphorus. They also contain a high level of vitamin C and are therefore used like lemons to prevent colds. Lime peel contains around 7% essential oil, the main components of which are citral, limonene, beta-Pinene and fenchone.


(Litchi chinensis Sonn.)

Nutrients: The main feature of the lychee fruit is its elevated vitamin C content, but provitamin A, riboflavin and thiamine are also present to a high degree. These fruits contain significant amounts of minerals such as calcium, iron, potassium, copper and sodium. Their taste is refreshing, mild and slightly sour, and their aroma is characterised by its terpene notes.


(Citrus reticulata Blanco)

Nutrients: The most interesting nutrients in mandarins are perhaps provitamin A, vitamin C and the mineral potassium. Mandarins also have a high sugar content but are lower in fruit acids than oranges, making them one of the sweetest fruits. The essential oil of mandarin contained in its peel is widely used in aromatherapy.


(Mangifera indica L.)

Nutrients: Mangos are stone fruits and are an especially good source of provitamin A. They also contain high levels of vitamin C, biotin, folic acid, riboflavin and thiamine, as well as minerals such as calcium, iron, iodine, potassium, magnesium, phosphorus and zinc.


(Citrus sinensis L.)

Nutrients: After lemons, oranges have the highest vitamin C content of all citrus fruits. They are also rich in minerals such as potassium, calcium and phosphorus. In addition, oranges contain significant amounts of bitter and tannin compounds such as flavonoids. Vitamin C helps the body’s connective tissue stay healthy and strong and increases the absorption of dietary iron. One orange is already enough to cover an adult’s daily vitamin C needs.


(Passiflora sp.)

Nutrients: Passionfruit is rich in provitamin A, vitamin C, cobalamin, riboflavin and thiamine. It is also a good source of the minerals calcium, iron and potassium and contains a proportionately large amount of protein. The juicy and gelatinous pulp has a sweet-sour taste and is often used to make juices, nectars and jellies.


(Prunus persica L.)

Nutrients: Juicy peaches are rich in aromatic compounds and contain a high level of carotenoids, but they are relatively low in fibre. Other significant nutrients are the minerals calcium, iron, potassium, sodium and phosphorus, as well as provitamin A, vitamin C, niacin, riboflavin and thiamine.

Sea buckthorn

(Hippophaë rhamnoides L.)

Nutrients: Botanically classified as a nut, the sea buckthorn berry is a first-class source of vitamins with an extremely high vitamin C content (around 10 times higher than citrus fruits), in addition to significant levels of provitamin A, cobalamin, pyridoxine, riboflavin, thiamine and vitamin E. Its minerals include calcium and magnesium in above-average amounts. Sea buckthorn berries also contain a series of antioxidant anthocyanins and flavonoids. Sea buckthorn oil contains a high amount of linoleic acid and has a regenerating effect on the mucous membranes of the throat and gastrointestinal tract.


(Citrus limon L.)

Nutrients: Lemon juice is rich in vitamin C, but also in B-group vitamins and vitamin E. In addition, it contains minerals such as calcium, potassium, copper and phosphorus. Lemons are also a good source of antioxidants, bitter compounds and citric acid. Lemon juice is thus good for preventing colds and boosting the body’s defences.