Nutrient-dense multiplex comestibles

A process of producing a comestible product comprising admixing the following components:

• i) a partially homogenized meat, wherein the source of the meat is selected from a member of the Thunnus genera Thunnus and Gallus gallus domesticus;
• ii) a homogenized variety of brassicaceae in its raw form and having greater than 30 mg of Vitamin C per 100 g, wherein the volume ratio of partially homogenized meat to homogenized brassicaceae is between and 17 and 25 by weight prior to product preparation;
• and
• iii) a binder and/or flavoring that is reduced calorie and reduced sodium;
• and severing the product into at least about twenty apportionments ranging in calorie value from 50 to about 150 kilocalories, wherein each apportionment comprises at least 0.5 grams of fiber.

A process of producing a comestible product comprising admixing the following components:

• i) a flavoring comprising a cultivar of solanum lycopersicum;
• ii) a homogenized leafy green vegetable in its raw form and having at least 5,000 IU of Vitamin A per 100 g and at least 250 micrograms of Vitamin K per 100 g;
• wherein the volume ratio of flavoring to homogenized leafy green vegetable is between about 1.0 and 5.5 prior to product preparation;
• iii) a homogenized non-tuberous root vegetable in its raw form and having at least 10,000 IU of Vitamin A per 100 g;
• wherein the volume ratio of flavoring to homogenized root vegetable is between about 1 and 9 prior to product preparation;
• iv) either a meat selected from the group consisting of:
• beef, turkey, and/or chicken;
• or a meat substitute product;
• v) optionally a homogenized variety of cucurbitaceae;
• wherein the volume ratio of flavoring to homogenized cucurbitaceae is between about 15.0 and 18.0 prior to product preparation;
• and
• vi) optionally a cultivar of capsicum annuum in its raw form and having greater than 100 mg of Vitamin C per 100 g in its raw form, wherein the volume ratio of flavoring to homogenized capsicum annuum is between 7 and 9.0 prior to product preparation;
• and severing the product into at least about twenty apportionments of from 150 to about 450 kilocalories, such that each apportionment of the product comprises one or more of the following:
• a) at least about three grams of fiber;
• b) at least about 2000 IU of Vitamin A;
• and
• c) at least about 20 mg of Vitamin C.