[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.

This is the recipe for bhandara style petha or halwai style petha. It is a very delicious dish and is served with hot puri, chapati or naan.

Ingredients-
pumpkin/ kaddu/ petha- 500 grams
1 big onion -chopped
2 medium tomatoes- chopped
chopped fresh green coriander- 2 tablespoon
methi dana/ fenugreek seeds- 1 teaspoon
ginger garlic paste- 2 tablespoon
turmeric powder/ haldi- 1 teaspoon
chopped green chillies- 2 tablespoon
coriander seed powder- 1 tablespoon
garam masala- half teaspoon
salt- 1 teaspoon or according to taste
raw mango- 2 tablespoon
water- 1 cup
oil- 2 tablespoon

email us at – anubhavmycookingexperience@gmail.com

Macromolecules: Lipids, Carbohydrates, Nucleic Acid, Excerpt 1
Instructor: Hazel Sive
View the complete course: https://ocw.mit.edu/7-01SCF11

License: Creative Commons BY-NC-SA
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