[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.

Dr. Jeffry Strong explains the benefits of Pycnogenol (the ingredient in Super Lutein Mirtoplus) or French maritime pine bark extract.
Listen to Dr. Jeffry Strong (Director of Scientific Communications at Horphag Research) as he explains the benefits of Pycnogenol.

What’s in season???? BLUEBERRIES! Here, 4-time Oregon Chef of the Year winner, Leif Benson, shows us how to turn blueberries into a refreshing summer soup.

Recipe

Chilled Oregon Blueberry Soup
with Greek Yogurt

Oregon Blueberries (fresh or Frozen)…………….….4 cups

Water ……………………………………………………………..…..1 cup

Agave or Sugar………………………………………………….…1/4 cup or to taste

Lemon Juice………………………………………………………..1 Tbsp.

Cinnamon Stick………………………………………………..…1 stick

Vanilla extract……………………………………………………..1/2 tsp.

Salt………………………………………………………………………pinch

Cornstarch ………………………………………………………….1 Tbsp.

Water …………………………………………………………………..1 Tbsp.

Combine all ingredients except cornstarch/water slurry, in sauce pot. Bring to a boil then reduce heat and simmer for 5 min.
Mix cornstarch and water together and add to blueberry mixture to thicken.
Cool then puree in blender until smooth. Strain if desired.
Serve chilled , garnish with Greek yogurt, mint sprig .

Yield 4 cups