Information & guides.

JMN Pharmaceutical is a Greek company founded in Ioannina in 2008. Its activities include the development, marketing and distribution of dietary supplements, pharmaceuticals and related healthcare products.

Natura Vita is part of the JMN portfolio, encompassing dietary supplements, foods and the Protein Way range. For company information and enquiries, visit jmn.gr.

Product quality depends on the identity and composition of its ingredients, its production and its storage through to consumption.

Product pages present ingredients, nutrition information and directions separately. The characteristics of an individual formulation apply to that product and do not automatically extend to the entire range.

GMP stands for Good Manufacturing Practice: documented procedures covering production, controls and record keeping.

A related certification applies to a specific facility and scope of activity. It does not by itself establish an ingredient’s effectiveness or the properties of every product sold by a company.

WHO — GMP

Packaging enables a food to be supplied and stored under its specified conditions. Its integrity, best-before date and instructions after opening are relevant to its use.

Allergen information, additives and particular dietary characteristics must be considered for each product individually. They should not be assumed to be identical across a range.

Production and packaging are separate stages in a product’s journey. The country of packaging is not necessarily the country of origin of its ingredients.

Composition, origin and storage conditions are presented where provided in the individual product information. A range name does not replace these details.

Analysis reports identify the sample, parameters examined and results of a particular test. Certificates likewise have a defined subject and scope.

Available files are listed by name on the Certifications & documents page. Each document should be read in relation to the product or activity it covers.

Vitamins are organic compounds needed in small amounts for different normal body functions. Each vitamin has its own role.

They include fat-soluble vitamins A, D, E and K, and water-soluble vitamin C and the B vitamins. A variety of foods is the basis for obtaining them.

Multivitamins combine several vitamins and often include minerals or trace elements. Formulations and amounts differ between products.

Comparisons should consider the ingredients and quantities per recommended daily dose. A long ingredient list does not mean that a product meets every nutritional need.

Minerals and trace elements are inorganic nutrients. Trace elements, including iron and zinc, are required in very small amounts.

Their roles differ: calcium contributes to bone structure, while iron is a component of haemoglobin. The guide provides separate information on individual nutrients.

Specialist formulas combine selected ingredients in specified amounts and forms. They may contain vitamins, minerals, fatty acids or other ingredients.

Each formulation should be considered alongside its directions and precautions. A formula’s name alone does not establish therapeutic properties.

The term “natural” describes an ingredient’s origin rather than a single nutritional or functional property. A botanical extract, an oil and a food have different compositions and uses.

Meaningful information identifies the ingredient, its form and the amount present in the individual product.

Capsules enclose their contents in a shell, while tablets are solid forms made from compressed ingredients. The format depends on the formulation and intended use.

The amount per capsule or tablet is not necessarily the daily dose. Follow the individual product’s directions rather than treating different formats as interchangeable.

Effervescent tablets are dissolved in water before consumption, producing a drink containing the ingredients.

The amount of water, number of tablets and frequency of use are specified in each product’s directions. An effervescent format does not mean that different formulations contain the same nutrients or amounts.

Nuts combine plant protein, fibre and predominantly unsaturated fats. They also supply vitamins and minerals, with a different nutrient profile for each variety. Choosing different types adds variety to the diet.

Nutrients in a small portion

Their high nutrient density comes with high energy density. A small handful, around 30 g, is a commonly used indicative portion. The amount eaten and the preparation method both matter.

Variety and simple choices

Almonds, for example, provide vitamin E, magnesium, fibre and monounsaturated fats. Plain, unsalted options offer the natural flavour without added salt.

Everyday uses

Add nuts to yoghurt, breakfast or salads, or use them in cooking and baking. For packaged foods, the nutrition information and ingredients help compare different options.

EUFIC · Harvard — The Nutrition Source

Fat is part of a balanced diet. It provides energy and helps the body absorb fat-soluble vitamins, including vitamins A, D and E.

Unsaturated fats

These include monounsaturated and polyunsaturated fats, found in foods such as olive oil, nuts, seeds and fish. Omega-3 and omega-6 are types of polyunsaturated fats.

The overall eating pattern matters: replacing some saturated fat with unsaturated fat is a basic principle of a balanced diet. All fats remain energy-dense.

NHS — Fat: the facts

Dried fruit is a convenient way to include fruit in meals. Its portion is smaller than fresh fruit: the NHS uses 30 g of dried fruit as an indicative portion.

Choosing and using dried fruit

Try it with breakfast, yoghurt or in recipes. Comparing ingredient lists helps distinguish different preparations. Because of its sticky texture, dried fruit is best eaten with a meal rather than as frequent between-meal snacks.

NHS — Fruit portions

Fibre is found in plant foods: whole grains, pulses, fruit, vegetables, nuts and seeds. It is part of an eating pattern that supports normal digestion.

A variety of sources

It is preferable to obtain fibre from different foods. Oats at breakfast, pulses with a meal, and fruit or vegetables during the day provide a range of sources.

Nuts can complement this pattern without replacing other food groups. Fibre content varies between products and is shown in the nutrition information.

NHS — Dietary fibre

Nuts combine several groups of nutrients. Their composition varies by type and preparation method.

• Plant protein: complements protein obtained from other foods in the daily diet.
• Unsaturated fats: make up most of the fat in most nuts and include monounsaturated and polyunsaturated fatty acids.
• Fibre: contributes to their nutritional value alongside protein and fats.
• Vitamins and minerals: depending on the variety, nuts provide nutrients including vitamin E, magnesium, phosphorus and zinc.

Variety matters because each type has a different nutrient profile. Nuts are nutrient-dense but also energy-dense, so portion size remains important.

EUFIC — Nuts and seeds

Nuts are available raw or roasted, with or without added salt, and in mixes. Roasting changes flavour and texture, while added ingredients alter the overall composition.

Choose a format to suit its use: whole as a snack, chopped in salads or ground for recipes. Salted and unsalted preparations should be compared as distinct products.

Vitamin D helps calcium absorption and contributes to bone maintenance and normal muscle function.

Nutritional needs concern the overall diet and vary with age and individual circumstances.

Source

Vitamin E is a fat-soluble vitamin with an antioxidant role that helps protect cells.

It is found in plant oils, nuts and seeds. Intake should be considered as part of a varied diet.

Source

Vitamin K contributes to normal blood clotting and bone maintenance.

Nutritional needs concern the overall diet and vary with age and individual circumstances.

Source

Vitamin C is involved in collagen formation and helps the absorption of iron from plant foods. It also has an antioxidant role.

Nutritional needs concern the overall diet and vary with age and individual circumstances.

Source

The B complex comprises eight vitamins: B1, B2, B3, B5, B6, B7, B9 and B12. It is not a single vitamin.

Their different roles include releasing energy from food, supporting the nervous system and forming red blood cells. Food sources and requirements differ for each vitamin.

Source

Vitamin A contributes to normal vision and immune function. The body can convert certain carotenoids in foods into vitamin A.

Nutritional needs concern the overall diet and vary with age and individual circumstances.

Source

Iron is a component of haemoglobin, the red blood cell protein that carries oxygen. It is also part of myoglobin in muscles.

Nutritional needs concern the overall diet and vary with age and individual circumstances.

Source

Sodium is a component of salt. Dietary salt includes both what is added to meals and what is already present in foods.

Comparing salt per 100 g helps distinguish packaged products. A higher sodium intake does not mean better hydration.

Source

Zinc is involved in normal immune function, protein and DNA synthesis, and growth.

Nutritional needs concern the overall diet and vary with age and individual circumstances.

Source

Calcium is a major structural component of bones and teeth. It is also involved in muscle function and nerve signalling.

Nutritional needs concern the overall diet and vary with age and individual circumstances.

Source

Cashews have a mild flavour and a creamy texture. They are available whole or in pieces, raw or roasted, with or without added salt.

Use them as a snack, in salads and cooked dishes, or ground into sauces. Salt, oils and coatings should be considered as part of each preparation’s composition.

Almonds provide monounsaturated fats, plant protein and fibre, together with vitamin E and minerals such as magnesium and phosphorus.

Available raw, roasted, whole or chopped, plain unsalted almonds can be used at breakfast, in salads or in recipes. Store them in a cool, dry, dark place.

Harvard — The Nutrition Source

Sesame is a seed used whole in bread, baked goods, salads and cooking. Toasting brings out its aroma.

Tahini is a paste made from ground sesame seeds. The final product’s composition depends on the ingredients and any additions, such as sweeteners or oils.

Hazelnuts have a distinctive aroma and a crunchy texture. Available raw or roasted, they can be used whole, chopped or ground.

They suit breakfast, baking, salads and desserts. Plain hazelnuts and hazelnut spreads are different products with different ingredient proportions.

Peanuts are botanically legumes, although they are often used like tree nuts. They are available in shells or shelled, roasted and in other preparations.

Peanut butter is made from ground peanuts. Depending on the recipe, it may also contain added salt, sugar or oils.

Walnuts have a distinctive flavour and are sold in shells or as kernels, halves and pieces. They can be eaten plain or added to meals.

Try them with yoghurt, salads, bread or sweet recipes. Keeping the package well closed and following its storage instructions helps preserve flavour and texture.

Cranberries are fruit with a distinctly tart flavour. They are sold fresh, frozen, dried and as ingredients in other preparations.

Dried cranberries are often sweetened with sugar or juice. Their composition differs from fresh fruit and should be checked for the individual product.

Raisins are made by drying grapes. The grape variety and processing affect their colour, size, flavour and texture.

Use them with breakfast, yoghurt, bread, and sweet or savoury recipes. As with other dried fruit, a portion differs from that of the corresponding fresh fruit.

Blueberries are available fresh, frozen and dried. They can be used in breakfast, yoghurt, baking and desserts.

Drying reduces the fruit’s water content, so its composition per 100 g differs from fresh fruit. Processed preparations should also be checked for added ingredients.

Pumpkin seeds are available in shells or as kernels, raw or roasted. Package weights for the different forms are not directly comparable without accounting for the shell.

The kernels can be added to salads, bread, breakfast and seed mixes. Added ingredients affect the composition of salted or flavoured preparations.