[Latin Name] Vaccimium Macrocarpon L
[Plant Source] North America
[Specifications] 3% – 50% PACs.
[Test method] Beta-smith, DMAC, HPLC
[Appearance] Red fine powder
[Plant Part Used] Cranberry fruits
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA
[Storage] Store in cool & dry area, keep away from the direct light and heat.
[Shelf life] 24 Months
[Package] Packed in paper-drums and two plastic-bags inside.

[Gereral feature]
1. 100% extract from Cranberry fruit, passed ID test from the 3rd part like ChromaDex. Alkemist Lab;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. The standard of the heavy mental is strictly according to the pharmacopoeia like USP, EP, CP;
4.Our company import the raw material directly from Canada and America;

5. Good water solubility, the price is reasonable

[What is cranberry]
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos,while in North America, cranberry may refer to Vaccinium macrocarpon. Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, Oxycoccus is regarded as a genus in its own right.They can be found in acidic bogs throughout the cooler regions of the northern hemisphere.

Cranberries are low, creeping shrubs or vines up to 2 metres long and 5 to 20 centimetres in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Cranberries are a major commercial crop in certain American states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada.

[Function]
UTI protection, Prevent and treat urinary tract infections
Guard against cardiovascular diseases
Eliminate eye fatigue, curing eye diseases
Anti- aging
Cancer risk reduction

Honors Biology – Introduction to carbohydrates, including monosaccharides, disaccharides, and polysaccharides.

LOADED BROCCOLI CHEESE SOUP

Serves 6

1 cup chopped yellow onions
1 cup chopped celery
1 cup matchstick carrots
1 Tablespoon olive oil + 1 Tablespoon unsalted butter
4 Tablespoons butter
½ cup flour
1 32oz carton chicken stock divided 3 cups + 1 cup
2 cups half and half
4-6 cups fresh broccoli florets, chopped down into small pieces
16oz velveeta cheese, cubed into small squares
1 tsp granulated garlic or garlic powder
Pinch of cayenne
Grated fresh nutmeg
Salt and pepper
One sourdough loaf torn into hunks

In a large heavy bottomed pot or dutch oven over medium heat, saute onions, celery, and carrots in olive oil and 1 T butter. Saute until tender. Stir in the 4 T butter until melted, then shake flour over the veggies. Stir to coat and cook/stir for about 2 more minutes. Pour in 3 cups of the stock; stir to combine with the veggies and the flour. Add half and half, stir well. Bring just to a simmer, then reduce heat to low. Stir in broccoli florets and cheese. Stir so the cheese melts into the stock/cream. Add cayenne, nutmeg, and a pinch of salt and pepper. Taste and adjust.

Set the oven to 400F. Spread sourdough hunks on a sheet pan. Drizzle them with olive oil and season them with salt, pepper, garlic powder, and cayenne. Toast for 10-15 minutes until a little crisp but still chewy on the inside.

To serve, ladle into soup bowls, top with green onions and hunks of toasted bread. And maybe bacon if you happen to have any bits.

TOASTED BREAD BOWL OPTION

Carefully hollow out sourdough rounds. Line them up on a sheet pan. Drizzle rounds with olive oil. Season them with salt, pepper, garlic powder, and cayenne. Toast for 10-15 minutes. Ladle soup into bread bowls and garnish.