[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

తురిమిన క్యారట్ కూర … ఎలాంటి కాన్సర్ రాకుండా కాపాడే గుణం క్యారట్ కు ఉన్నది కావున నేరుగా తినడం ఇష్ట పడనివారు మీరు ట్రై చేసి చూడండి…. మరిన్ని వంటల కొరకు https://lathachannel.blogspot.in/ ను చూడగలరు మరియు మా యొక్క ఛానల్ నచ్చినట్లయితే వెంటనే Subscribe కాగలరు మీ యొక్క సలహాలు సూచనలను lathachannel@gmail.com నకు ఈ మైల్ చేయగలరు ..The carrot gets its characteristic, bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein and zeaxanthin.[22] α- and β-carotenes are partly metabolized into vitamin A,[23][24] providing more than 100% of the Daily Value (DV) per 100 g serving of carrots (right table). Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients (right table).[25]

Carrots are 88% water, 4.7% sugar, 2.6% protein, 1% ash, and 0.2% fat.[25] Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch.[26] Free sugars in carrot include sucrose, glucose and fructose.[25]

The lutein and zeaxanthin carotenoids characteristic of carrots are under study for their potential roles in vision and eye health.
Carrots can be eaten in a variety of ways. Only 3 percent of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.[28] Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well-known dish is carrots julienne.[29] Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.[30]

The greens are edible as a leaf vegetable, but are only occasionally eaten by humans;[31] some sources suggest that the greens contain toxic alkaloids.[32][33] When used for this purpose, they are harvested young in high-density plantings, before significant root development, and typically used stir-fried, or in salads.[31] Some people are allergic to carrots. In a 2010 study on the prevalence of food allergies in Europe, 3.6 percent of young adults showed some degree of sensitivity to carrots.[34] Because the major carrot allergen, the protein Dauc c 1.0104, is cross-reactive with homologues in birch pollen (Bet v 1) and mugwort pollen (Art v 1), most carrot allergy sufferers are also allergic to pollen from these plants.[35]

In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation in north India is the Gajar Ka Halwa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added.[36] Carrot salads are usually made with grated carrots with a seasoning of mustard seeds and green chillies popped in hot oil. Carrots can also be cut in thin strips and added to rice, can form part of a dish of mixed roast vegetables or can be blended with tamarind to make chutney.[37]

Since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.[38] Carrots are puréed and used as baby food, dehydrated to make chips, flakes, and powder, and thinly sliced and deep-fried, like potato chips.[26]

The sweetness of carrots allows the vegetable to be used in some fruit-like roles. Grated carrots are used in carrot cakes, as well as carrot puddings, an English dish thought to have originated in the early 19th century.[citation needed] Carrots can also be used alone or with fruits in jam and preserves. Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist.

It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO for reporting purposes) for calendar year 2011 was almost 35.658 million tonnes. Almost half were grown in China.

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