[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.

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Healthy, nutritious, and delicious side dish for rice rotti, chapati and for idli as well is Kootu. This can be prepared in many different ways, this is one of the variety from my mother.
Ingredients:
1/2 cup toor dal
1/2 tsp oil ( for cooking the toor dal)
1/4 tsp turmeric powder
1 to 2 tbsp peanuts/shenga beeja
1/4 cup fresh or frozen peas( or soak 2 tbsp of dried peas)
1/2 cup cut carrot
1/2 cup cut beans
1/2 cup cut potatoes
1/2 cup cut sweet pumpkin(sihikumbala kayi)
For masala:
2 tsp oil(coconut oil is recommended)
3 tsp urad dal
1 tsp chana dal /kadle bele
6 to 8 byadagi red chillies
1 tbsp coriander seeds
15 pepper
small key lime size tamarind(soak it in 1/4 cup water)
3/4 cup grated fresh coconut
1 tbsp salt or salt to taste
15 to 20 curry leaves
1 to 2 tsp jaggery
around 4 to 5 cups water
For seasoning:
1 tsp ghee
1/4 tsp mustard seeds
1 byadagi red chilli(broken into few pieces)