[vc_row full_width=”stretch_row_content” css=”.vc_custom_1435079248579{margin-top: -50px !important;background-color: #ffffff !important;}”][vc_column css=”.vc_custom_1435076106182{margin-top: 7px !important;margin-right: 7px !important;margin-bottom: 7px !important;margin-left: 7px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 50px !important;padding-right: 2% !important;padding-bottom: 50px !important;padding-left: 2% !important;border-left-color: #ebebeb !important;border-left-style: solid !important;border-right-color: #ebebeb !important;border-right-style: solid !important;border-top-color: #ebebeb !important;border-top-style: solid !important;border-bottom-color: #ebebeb !important;border-bottom-style: solid !important;}”][vc_column_text css_animation=”appear”]Thank you for reaching out to Bolay.

In regards to nutritional information on our menu, we have only one restaurant and we are in the process of getting the government required nutritional value. This does take a very long time. However we do not believe in the restricted and limited information the government makes chain restaurants do. They only ask for macronutrients (carbohydrates, proteins, fat) and a limited amount of vitamins. We have selected the most nutrient dense foods as you will be able to see below. Kale, Spinach, Broccoli, Squash, Cauliflower, Mushrooms, Tomatoes are the superstars of nutritional excellence. Each providing hundreds of phytonutrient, each color indicating a different composition of antioxidants and inflammation inhibitors. It is now believed that there are over 10.000 phytonutrients, it is therefore entirely impossible to list the estimated 800 nutrients kale may have or the hundreds of phytochemicals you will find in brussels sprouts. We offer by far the best selection of micronutrients from any restaurant around. Please see the nutrient density chart below or one you may find suitable from the internet. Beyond just offering these nutritional powerhouses we also encourage everybody to load up on these ingredients as they are served first. Even Paleo (meat) eaters opt for more plant based foods in our Concept.


Dr. Fuhrman’s Aggregate Nutrient Density Index (ANDI)

Sample Nutrient/Calorie Density Scores
Kale 1000 Sunflower Seeds 64
Collard Greens 1000 Kidney Beans 64
Mustard Greens 1000 Green Peas 63
Watercress 1000 Cherries 55
Swiss Chard 895 Pineapple 54
Bok Choy 865 Apple 53
Spinach 707 Mango 53
Arugula 604 Peanut Butter 51
Romaine 510 Corn 45
Brussels Sprouts 490 Pistachio Nuts 37
Carrots 458 Oatmeal 36
Broccoli Rabe 455 Shrimp 36
Cabbage 434 Salmon 34
Broccoli 340 Eggs 31
Cauliflower 315 Milk, 1% 31
Bell Peppers 265 Walnuts 30
Asparagus 205 Bananas 30
Mushrooms 238 Whole Wheat Bread 30
Tomato 186 Almonds 28
Strawberries 182 Avocado 28
Sweet Potato 181 Brown Rice 28
Zucchini 164 White Potato 28
Artichoke 145 Low Fat Plain Yogurt 28
Blueberries 132 Cashews 27
Iceburg Lettuce 127 Chicken Breast 24
Grapes 119 Ground Beef, 85% lean 21
Pomegranates 119 Feta Cheese 20
Cantaloupe 118 White Bread 17
Onions 109 White Pasta 16
Flax Seeds 103 French Fries 12
Orange 98 Cheddar Cheese 11
Edamame 98 Apple Juice 11
Cucumber 87 Olive Oil 10
Tofu 82 Vanilla Ice Cream 9
Sesame Seeds 74 Corn Chips 7
Lentils 72 Cola 1
Peaches 65


Nutrient Scoring Method*
To determine the ANDI scores, an equal-calorie serving of each food was evaluated. The following nutrients were included in the evaluation: fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, vitamin A, beta carotene, alpha carotene, lycopene, lutein and zeaxanthin, vitamin E, vitamin C, thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin B12, choline, vitamin K, phytosterols, glucosinolates, angiogenesis inhibitors, organosulfides, aromatase inhibitors, resistant starch, resveratrol plus ORAC score. ORAC (Oxygen Radical Absorbance Capacity) is a measure of the antioxidant or radical scavenging capacity of a food. For consistency, nutrient quantities were converted from their typical measurement conventions (mg, mcg, IU) to a percentage of their Dietary Reference Intake (DRI). For nutrients that have no DRI, goals were established based on available research and current understanding of the benefits of these factors. To make it easier to compare foods, the raw point totals were converted (multiplied by the same number) so that the highest ranking foods (leafy green vegetables) received a score of 1000, and the other foods received lower scores accordingly.


If you have any further questions, please feel free to reach out to us again and we look forward to seeing you at Bolay soon!




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