[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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Greek Yogurt Blueberry Lemon Bundt Cake with Lemon Icing Glaze

Ingredients:
2 1/4 cups all-purpose flour, plus 1 teaspoon for blueberries
1/2 teaspoon salt
2 tsp baking powder
1/2 tsp baking soda
1 cup of butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1/4 cup of fresh lemon juice
2-3 tablespoons grated lemon zest
1 1/2 teaspoons vanilla extract
1 cup no fat Greek Yogurt
1 1/2 — 2 cups of fresh blueberries
Directions
Sift your dry ingredients together in a bowl and set aside for the moment. Cream the butter in a mixer until it’s light and fluffy. Mix in the sugars, beating until it’s once again light and fluffy. Slowly, one by one, beat in the eggs then add in the vanilla extract. Grate the entire lemon, which should add up to around 2-3 tbsp and mix in next. Squeeze out 1/4 cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt. Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour. Mix 1 cup of blueberries with flour then fold in gently. Grease and flour a bundt pan and pour the batter in. Take the remaining 1/2 cup to cup of blueberries and add on to the top, slightly pushing them in. This way you get your blueberries throughout the cake instead of only the bottom. Bake in a 350 degree oven for 50-60 minutes until completely baked through

Lemon Icing Glaze

Ingredients:
1 3/4 cups of confectioners’ sugar
1/4 cup of lemon juice
the zest of one lemon (or more!)
1 tsp of salted butter
Directions
In a large measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest. Add in the butter then microwave on high for 45 seconds. Take out the measuring cup and whisk until smooth, making sure there are no lumps. Let it sit for a few minutes then pour it over your creation.

I do use Stevia. I have a really sweet tooth, and have been on the lookout for a solution that helps managing my sugar intake, as I do think sugar is just as addictive and just as harmful as alcohol. I rarely drink and don’t have cravings for a “nice glass of wine”; but when it comes to sweet taste I’m losing all my self-control…

Stevia is a natural sweetener. Although in the last couple of years it has been becoming a mainstream ingredient in the European and US market too, for many it is still an unknown option when it comes to substituting sugar or artificial sweeteners.

What is Stevia?

Stevia is a plant with green leaves growing 2-4 feet tall. It is a native plant to South America; Paraguayan tribes have been using it for centuries as a sweetener and as a medicine too.

Stevia is an herb. Its Latin name is Stevia Rebaudiana Bertoni. It belongs to the Composite family that includes for example lettuce and chicory. The two main compounds that are responsible for Stevia’s sweet taste are called Stevioside and Rebaudioside A that found in the plant’s leaves.

There are many different types of Stevia. The quality of the sweet flavour of Stevia depends on the species used in production and what form it is consumed in. You can find Stevia in powder and liquid forms. The most natural form that it can be consumed in is the green powder. It is made by simply grounding the dried Stevia leaves. It is about 10-15 times sweeter than sugar. The white powder form is a processed form of Stevia. Its consistence is very similar to caster sugar, but it is several times more concentrated (varies depending on brands). The liquid extract commonly contains alcohol, but alcohol free products can be purchased from different suppliers too. The processed forms (powder or liquid) can be 100-300 times sweeter than sugar.

Stevia has a certain aftertaste that takes a bit of time getting used to. Trying out different forms and brands that exist on the market is recommended to