Yerba Maté, (Ilex paraguariensis), is a species of holly (family Aquifoliaceae) native to subtropical South America in Argentina, eastern Paraguay, western Uruguay and southern Brazil. It was first scientifically classified by Swiss botanist Moses Bertoni, who settled in Paraguay in 1894. Each infusion of Yerba Mate contains vitamins A, C, E B1, Niacin (B3), B5, and B Complex. The minerals Mate contains are calcium, manganese and phosphorus. Yerba Mate is also high in fatty acids, Chlorophyll, Flavonols, Polyphenols, Trace Minerals, antioxidants, Pantothenic acid and 15 Amino acids. According to Dr. Mowry, Director of Mountainwest Institute of Herbal Sciences, one of the group of investigators from the Pasteur Institute and the Paris Scientific Society concluded that Yerba Mate contains “practically all of the vitamins needed to sustain life”.