[Inoa Latina] Vaccinium myrtillus l.

[Plant Source] Hua bilberry ʻāhiu i mahi ʻia mai Suedena a me Finland

[Nā kikoʻī]

1) Nā Anthocyanidins 25% UV (Hoʻopau ʻia ʻo Glycosyl)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Nui ʻāpana] 80 Mesh

[Nalo ma ka maloʻo ʻana] ≤5.0%

[Mea Kaumaha] ≤10PPM

[Ke koena pesticide] EC396-2005, USP 34, EP 8.0, FDA

[Storage] E kūʻai ma kahi maloʻo a maloʻo, e mālama i ka mālamalama pololei a me ka wela.

[Package] Hoʻopili ʻia i loko o nā pahu pahu pepa a me ʻelua ʻeke plastik i loko.

[Hiʻona nui]

1. 100% unuhi ʻia mai ka hua bilberry ʻEulopa, ʻae ʻia ka hōʻike ID mai ChromaDex a me Alkemist Lab;

2. ʻAʻohe moekolohe o nā ʻano pili ʻē aʻe o Berries, e like me Blueberry, Mulberry, Cranberry, etc;

3. Ke koena pesticide: EC396-2005, USP 34, EP 8.0, FDA

4. Hoʻokomo pololei mai i nā hua hau hau mai ʻEulopa ʻĀkau;

5. Hiki ke hoʻoheheʻe ʻia i ka wai, ʻaʻole hiki ke hoʻoheheʻe ʻia i ka wai 6. Koi ʻia ʻo Chromatographic fingerprint EP6

[He aha ka hua bilberry]

ʻO ka Bilberry (Vaccinium Myrtillus L.) he ʻano o nā kumu lāʻau deciduous a evergreen paha, i ʻike nui ʻia ma nā wahi subarctic o ka honua e like me Suedena, Finland a me Ukraine, a me nā mea ʻē aʻe. ua hoʻohana ʻia e nā mea hoʻokele RAF o ke Kaua Honua II e hoʻokala i ka ʻike pō. I ka lāʻau lapaʻau, ua lawe ka poʻe ʻEulopa i ka bilberry no hoʻokahi haneli mau makahiki. Ua komo ʻo Bilberry extracts i ka mākeke mālama olakino ma ke ʻano he ʻano meaʻai meaʻai no nā hopena i ka hoʻonui ʻana i ka ʻike a me ka hoʻomaha luhi ʻike.

[Hana]

Pale a ho'ōla hou i ka rhodopsin a ho'ōla i nā maʻi o ka maka;

Kāohi i nā maʻi cardiovascular

Antioxidant a me ka anti-kahiko

Hoʻomaʻamaʻa i ka capillary koko, hoʻonui i ka hana o ka naʻau a pale aku i ka maʻi kanesa

ʻO ka ʻai ʻai na JK's Kitchen

https://www.youtube.com/playlist?list=PLHFyVQDk4DtNRHXcDXyo0txhMuJVVh-vd

ʻO kāu makemake, manaʻo a me kaʻana e hauʻoli mākou

ʻO ka ʻuala Piʻi Toast / Fry Recipe- JK's Kitchen
NĀ MEA (1 — 2 TOAST)
1 ʻuala i hoʻomoʻa ʻia no 2 toast
1/2 kīʻaha kīʻaha huaʻai (Carrot, Cabbage, Cauliflower)
1 Kiaha Boil Peas
2 — 4 Apana Berena
1 Tsp. Palaoa Palaoa
2 Tsp. ʻOkiʻi ʻia ʻo Ginger Garlic and Chili
½ Tsp. Pauda Chili ʻulaʻula
½ Tsp. Dhania Pauda
½ Tsp. ʻO ka pauka Gharam Masala
½ Tsp. Kumina pauda (Jeera pauda)
½ Tsp. Kamailio Masala
2 Tsp. Tomato Ketchup
Semolina / Suji
Paakai e ono
ʻAila no Deep Fry / Toast

OLELO HOOLAHA
 E hoʻomoʻi i nā mea kanu i loko o ka ʻuala a paʻi pono me ka Puna a i ʻole Spatula.
 E hoʻohui i ka pauka ʻulaʻula, ka pauka Dhania, ka pauka Gharam Masala, ka pauka Jeera, ka paʻakai, ke kīʻaha, ke kāleka, ka paʻakai a me ka palaoa palaoa a hui maikaʻi i nā mea a pau.
 E hoʻomoʻi i ka hapalua o ka pī i loko o laila a paʻi ʻia.
 E hoʻohui i ka ʻōmato ketchup a kamaʻilio masala a hui pono
 E lawe i hoʻokahi ʻāpana berena e hohola i ka hoʻopiha ʻana ma luna o ka berena e kaomi māmā i mea e pili pono ai ka hoʻopiha ʻana i ka berena
 E hoʻomoʻi i ka pī ma luna a uhi ʻia me ka lua o ka berena a ʻoki i nā ʻaoʻao o ka berena.
 E wela i ka ʻaila no ka palaoa a i ʻole ka palai hohonu. E hoʻoheheʻe i ka ʻāpana berena i loko o ka ʻaila ʻaila wela a hoʻomoʻi / hoʻomoʻa iā ia a lilo i ʻeleʻele gula a ʻāʻī ma nā ʻaoʻao ʻelua.
 E hoʻokahe i ka ʻāpana palaoa i palai ʻia ma luna o ke kāwele pepa / kāwele pepa e hoʻopau i ka ʻaila
 E lawelawe me ke ketchup a i ʻole ka ʻuala chili.

ʻO kāu makemake, manaʻo a me kaʻana e hauʻoli mākou

ʻAoʻao Facebook: https://www.facebook.com/jk.kitchen.ulhasnagar
Kaila Youtube : https://www.youtube.com/user/JKJURIANI
Blog : https://jkkitchenrecipe.blogspot.in/
Google+ : https://plus.google.com/+JKKitchenRecipe
Pinterest : https://www.pinterest.com/jkarts92/
Twitter : https://twitter.com/JKKitchen

Na Jharna Juriani, Khushboo Juriani, Pooja Juriani
Mele: Raj Juriani
JK's Kitchen, Ulhasnagar, Mumbai, India

I kēia mau lā, pilikia ka poʻe i nā ʻōnaehana pale kino i hoʻopiha ʻia e ke kaiapuni a me nā toxins ʻē aʻe. E aʻo i ka mea hiki iā Pycnogenol ke hana i mea e hoʻoikaika ai i ka ʻōnaehana pale.