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Nutrients for Ligament & Tendon Health



Best Food Sources


Eggs, meat, fish, seafood, nuts, seeds (pumpkin, sunflower, linseed, hemp, sesame including tahini), dairy produce, mushrooms combined with green leafy vegetables.


Outer shell of shell fish & bones made into homemade broths, cartilage (on the bone meats, chorizo, offal) and prawn skin e.g. leave the tails on.

Carbohydrate – non – starchy

Artichoke, asparagus, avocado, fine beans, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chicory, cucumber, greens, leeks, mushrooms, onions, peppers, radishes, peas, spinach, tomato, turnips & most other  non root veg!

Fat – omega 6 (unsaturated)

Meat (especially offal cuts, on the bone chicken, duck & game), nuts, seeds (e.g. sunflower), vegetables, avocados, olive oil.

Fat - omega 3 (unsaturated)

Oily fish such as sardines, sild, mackerel, kippers, trout, salmon, anchovies, seaweeds, walnuts, linseed/flaxseed, vegetables.


Nuts, seeds (pumpkin, sunflower, linseed, hemp, sesame (including tahini), meats (especially offal cuts), fish, seafood especially scallops, eggs.

Vitamin B6 (pryridoxine)

Bell peppers, squash, turnip greens, shiitake mushrooms, spinach, tuna, carrots, chicken, turkey, venison, cod, sunflower seeds, halibut, spinach, banana.

Vitamin C

NB Vit C is destroyed by heat

Berries, papaya, tomatoes, apples, strawberries, bell peppers, broccoli (lightly cooked), orange, melon, kiwi, kale and pineapple.


Sesame seeds, blackstrap molasses, cashew nuts, sunflower seeds, pumpkin seeds, asparagus, chard, almonds, aubergine.


Green leafy vegetables, eggs, sunflower seeds, cucumber, offal meats, beans.


Green leafy vegetables, pineapple, raspberries, strawberries, pumpkin seeds, garlic, squash, grapes, blackstrap molasses, maple syrup, cloves, cinnamon, thyme, black pepper, turmeric.


Brightly coloured fruits and vegetables, orange, lime and lemon zest (if unwaxed), seeded fruits such as grapes with seeds and strawberries, turmeric and tomato puree.


Cauliflower, eggs, broccoli, onion, garlic, cabbage, animal protein.


Water, watery fruits – melon, mango, cucumber, peaches, coconut water, herbal teas, most fruits and vegetables.

Calcium (only small amounts needed for tendon injuries)

Tinned fish with bones, prawn tails, green vegetables, nuts, seeds (pumpkin, sunflower, linseed, hemp, sesame including tahini), blackstrap molasses, dairy produce.

Vitamin D (to absorb calcium)

Sunlight on shoulders with no UV protection (10 mins per day), oily fish, eggs, shitake mushrooms.




NB Freshness, preparation method and whether the foods are organic or not can affect their nutrient content. Ideally vegetables would be steamed in minimum water, still be crunchy when cooked and the use of the microwave avoided.