1 oz. Wheatgrass Juice = 2-1/2 lbs. of green, leafy vegetables 
Wheatgrass is one of the richest natural sources of vitamin A, B complex, B-17, C, E, K, Calcium, Potassium, Iron, Magnesium, Phosphorus, Sodium, Sulphur, Cobalt, Zinc + 17 forms of amino acids and enzymes.

Wheatgrass is a plant that is grown from the Red Wheatberry, a special strain of wheat that produces high concentrations of chlorophyll, active enzymes, vitamins and other nutrients.

Chlorophyll, which makes up over 70% of the solid content of wheatgrass juice, is the basis of all plant life. Chlorophyll is often referred to as “the blood of plants.” And It closely resembles the molecules of human red blood cells. Both Chlorophyll and Hemoglobin share a similar atom structure. The only actual difference between the two molecules is the metallic atom element. Hemoglobin's metallic atom is iron, while chlorophyll's is magnesium. Since Chlorophyll and Hemoglobin are so much alike in atomic structure,
​it allows it to be absorbed quickly and begins rebuilding the bloodstream.

Enzymes are like highly skilled workers on an assembly line. Each enzyme performs a specific function within the body. They are important and required for everything we do. Vision, thoughts, dreams, reproduction, breathing, digestion are all controlled by enzymes. Plant enzymes are important because they are capable of digesting food before the body's own digestive process begins. In other words, plant enzymes can enhance the digestion of food and the delivery of nutrients to the blood even if you have a compromised digestive system.