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• Product Name: Freeze Dried Broccoli Florets
• Product ID: N/A
• HS Code: N/A
• Certification: HACCP, KOSHER, FDA
• Variety: N/A
• Origin: N/A
• Available Season: December-March
• Samples Available: Yes
• OEM Service: Yes
• Port: Qingdao, Tanggu, Shanghai
• Payment Terms: T/T, L/C
• Delivery Terms: FOB, CNF, CIF
•   

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Product Specifications

1,Description: FD Broccoli,Freeze-dried vegetable,dehydrated broccoli

2,Packing: 5KG/CTN,10KG/CTN, or according to customers opinion.

3,Season: December--March

Raw Material Information

Broccoli is a cool-weather crop that does poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 65 and 75 degrees Fahrenheit (18 to 23 degrees Celsius).[4] The majority (99%) of the United States broccoli crop is grown in California and Arizona.[5] Other cultivar groups of Brassica oleracea include cabbage (Capitata Group), cauliflower (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), and Brussels sprouts (Gemmifera Group). Chinese broccoli (Alboglabra Group) is also a cultivar group of Brassica oleracea.

Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and selenium.A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C.[8] The 3,3'-Diindolylmethane only found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes.A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.[12] Broccoli leaf is also edible and contains far more betacarotene than the florets.

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d'oeuvre trays. Although boiling has been shown to reduce the levels of suspected anticancer compounds in broccoli, other preparation methods such as steaming, microwaving, and stir-frying have been shown not to reduce the presence of these compounds.

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