[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[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.

[Net weight] 25kgs/drum

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

MIT 5.111 Principles of Chemical Science, Fall 2008
View the complete course: https://ocw.mit.edu/5-111F08
Instructor: Catherine Drennan, Elizabeth Vogel Taylor

License: Creative Commons BY-NC-SA
More information at https://ocw.mit.edu/terms
More courses at https://ocw.mit.edu

See my website https://hcgchica.com/ for details on the hCG Diet, Recipes,and where to buy hCG injections and RX hCG Drops.

Flaxseed Bread Recipe: Nut free, Gluten free, Grain free, Sugar free, Dairy free, Low Carb, Coconut free, egg-yolk free, hCG P3 friendly recipe.

Ingredients:
1/3 cup flaxseed meal
1/3 cup pumpkin seed meal (blender up some pumpkin seeds)
2 tsp Chia Seeds (whole)
Dash of salt
2 tsp. Erythritol (use Xylitol if you want)
A few shakes to taste of Stevia powder
1 tsp. baking powder
2 tbs. butter (melted)
3 egg whites
1-2 tsp. vanilla extract

Put dry ingredients together in a bowl, mix, then add wet ingredients. Scoop and smooth batter out onto a pan or in my case, a toaster oven pan. Cook in toaster oven at 450 degrees for 15 minutes or so. Read the rest of the article here: https://hcgchica.com/hcg-diet-p3-recipe-flaxseed-bread/

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I started this hCG diet journey with hCG injections at 172 pounds, 34.5% body fat and a size 16/18. I’m now a size 2/4 and 125 lbs or so. I’ve been cycling crossfit with the hCG diet to achieve the best body composition for myself. In 9 months of attending crossfit I have gained 12 lbs of muscle (proof by hydrostatic body fat testing). Through the hCG diet I have lost almost 40 lbs of actual fat (not just water weight or muscle)- again, proof by hydrostatic body fat testing and DEXA scan. My hydrostatic bodyfat percent started at 34.5% and I am currently 17.9% bodyfat. All fat loss was achieved with the hCG diet, scouts honor!