[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.

Nori is the Japanese name for a type of seaweed from the genus Porphyra that grows wild, like other sea vegetables, off of rocks along shallow coastal shorelines, mainly in the Pacific Ocean as well as the North Atlantic and Irish Sea. Used as whole laver pieces or in the form of sheets, it has been consumed for centuries as a valuable food source in both Japan and Wales. A nutritious sea vegetable, containing many phytonutrients, like minerals and polysaccharides, it is most famous for its use in the popular Japanese food known as sushi. Learn about the highest quality to consume to avoid potentially contaminated varieties.

Organic Raw Sushi Nori, Maine Coast Sea Vegetables, 50 Sheets – amzn.to/1NG4jcn
Maine Coast Sea Vegetables Nori, Toasted Sheets, 7-Count (Pack of 6) – amzn.to/1OWruCO
Maine Coast Sea Vegetables Organic Laver Wild Atlantic Nor, 1oz – amzn.to/1miU9oF
Earth Circle Organics Raw Organic Nori Seaweed, 50 Sheet – amzn.to/1Zff0Wz
Sea Seasonings Triple Blend Flakes, Maine Coast Sea Vegetables – amzn.to/1PRkeVT
Mountain Rose, Organic Nori Flakes, 1oz-1lb – https://bit.ly/2gBVys1
Raw Organic Nori, Live Superfoods, 50 sheets – bit.ly/1mPhGhi
ChocolaTree Raw Nori Nachos 4, 1.5oz Bags – amzn.to/1QB6DCD

Nori Page: bit.ly/1MzGvmz
Harvesting Wild Nori: bit.ly/230cLLi
Nori Nachos Recipe: bit.ly/1nXdxIX

Additional Sourced Info:

Effects of Extraction and Processing Methods on Antioxidant Compound Contents and Radical Scavenging Activities of Laver (Porphyra tenera): 1.usa.gov/1UHWvc4
Vitamin B12-Containing Plant Food Sources for Vegetarians: 1.usa.gov/1RQogwF
The Story of Laver Seaweed in Wales: bit.ly/1TOulMo
Welsh Laverbread: bit.ly/1P1dykU
BerkeleyRad Watch: bit.ly/1FFEzvx
Proximate Composition, Amino Acid, Mineral, and Heavy Metal Content of Dried Laver: 1.usa.gov/1kYTdol
The iron content and ferritin contribution in fresh, dried, and toasted nori, Pyropia yezoensis: 1.usa.gov/1ZfeibP
The Japan Times, Nori: https://bit.ly/1RvuKps
Marine Coast Sea Vegetables, Nutritional Charts: bit.ly/1mPgSJd
Dried green and purple lavers (Nori) contain substantial amounts of biologically active vitamin B(12) but less of dietary iodine relative to other edible seaweeds: 1.usa.gov/1VXOGQN
Vitamin B12-Containing Plant Food Sources for Vegetarians: 1.usa.gov/1RQogwF
NutritionData, Laver: bit.ly/1ZfexUd
Proximate Composition, Amino Acid, Mineral, and Heavy Metal Content of Dried Laver: 1.usa.gov/1kYTdol
Proteins and Carbohydrates from Red Seaweeds: Evidence for Beneficial Effects on Gut Function and Microbiota: 1.usa.gov/1UHXk4v
Hypolipidemic effect of the polysaccharides from Porphyra yezoensis: 1.usa.gov/1OlpjTV

All information is for educational purposes only and is the personal view of the author; not intended as medical advice,
diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.

In 2009 the US FDA approved two versions of a new sweetener developed for Coca-Cola and Pepsi, Truvia and PureVia, both of which use rebiana—an extract from the South American plant Stevia. Truvia has just hit the market in Great Britain supported by gigantic public relations celebrations that would do an aspiring politician proud. Stevia, in its natural state, is the best no-calorie health-supporting natural sweetener on the planet. Here is what you should know:

1. Truvia is NOT Stevia.
2. I advise that you avoid it.

Like every plant which has long been used as a food source, Stevia is a complex of synergistic substances and compounds including numerous steviosides, rebaudiosides, and glycosides. It is this synergistic power that creates its unique benefits including its anti-oxidant properties. When the FDA declared that these two manufactured zero-calorie sweeteners were “generally recognized as safe” (GRAS) it referred only to a couple of the active ingredients taken from Stevia that had been used in manufacturing including rebaudioside A—a component which imparts to the natural Stevia plant some of its sweet taste.

What takes place when you extract only one or two of a plant’s parts and throw away the rest? Does the product you make out of this affect your body the same way as the natural plant? Virtually never. In The Toxicology of Rebaudioside A: A Review, researchers at UCLA report that a living organism metabolizes stevioside compounds and rebaudioside A at different rates. This makes it impossible to assess the potential risks to the body.
Click Here to view the Toxicology of Rebaudioside from the University of California

The company behind the development of both Truvia and PureVia is Cargill. Cargill is one of the most notorious corporate polluters in America (which Conde Nast Portfolio listed as one of the “Toxic Ten.”) Coke and Cargill have conducted their own ‘research’ into the safety of Truvia on which the FDA gave them the go ahead to sell the sweetener. However, no genuinely independent studies have been done to affirm the safety of the product.

And as even the Truvia website itself states: “While rebiana is natural and comes from a plant, it is not certified or grown organically at this time. That could happen in the future, depending on consumer demand.” How absurd. How can you claim to have invented an “all-natural” zero-cal sweetener that is not only not organically grown but which no genuinely independent studies have shown to be safe to use over time?