| Customization: | Available |
|---|---|
| Certification: | RoHS, BRC, ISO, FDA, HACCP |
| Assay Method: | HPLC, UV |
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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.
Sulforaphane is an organosulfur compound that exhibits anticancer, antidiabetic, antioxidant, anti-radiation and antimicrobial properties in experimental models. Sulforaphane is one of the best promising anti-cancer active substances with the strongest anti-tumor activity so far found in vegetables.
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Items
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Specifications
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Results
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Appearance
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Brown Powder |
Confirm
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Odor& Taste
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Characteristic
|
Confirm
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Loss on drying
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≤8.0%
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2.8%
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Assay(HPLC)
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10.0% min
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10.2%
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Ash
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≤1.0%
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0.35%
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Heavy Metal
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≤10 ppm
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Confirm
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As
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≤1.0ppm
|
Confirm
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Pb
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≤1.0ppm
|
Confirm
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Cd
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≤1.0ppm
|
Confirm
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Hg
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≤0.1ppm
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Confirm
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Total plate count
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≤1000 cfu/g
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Confirms
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Yeast&Mold
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≤100 cfu/g
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Confirms
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E.Coli
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Negative
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Negative
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Salmonella
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Negative
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Negative
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Staphylococcus aureus
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Negative
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Negative
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