Description
Yunnan Organic Certified Vegetables
🚚 The Fastest Delivery Time : Arrived in 1-2 days.
🐝 Supplier / Place Of Origin：Yunnan Organic Certified Vegetables / Yunnan
🔖 Certification： Organic certification by China and Canada
🌱 Producer Introduction：
Yunnan Kunming Organic Vegetable Farm is located in Dianyuan Wind Valley Reserve, Panlong District, Kunming City, Yunnan, where the soil is fertile and the water source is clean; the requirements for environmental governance in the area are strict. Taking into account both the ecological environment and economic development, the farm strictly abides by organic standards, and there is no agricultural pollution. The organic vegetables grown in the protected area are particularly sweet and delicious.
The unique climate of Yunnan
Yunnan has a good climate and abundant sunshine, with an average temperature of 14.9°C, a maximum temperature of 31.5°C, and a minimum temperature of -7.8°C; the rainy season is mainly concentrated in May to September; the relative humidity is 76%. The plateau in Panlong District is about 1891m above sea level, and gradually decreases from north to south in a ladder shape. The altitude is between 1500m and 2800m, which is most suitable for planting diversified vegetables.
get two-factor authentication
Because the certification standards in China and Hong Kong are different and uneven. In view of this, hoping to gain the recognition and trust of consumers, organic vegetables in Kunming, Yunnan have obtained dual certification: domestic organic certification and Canadian organic certification.
In 2016, the Consumer Council conducted a random inspection of pesticide residues, all of which were zero; for many years, there were no pesticide residues after random inspections by our customers.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Eggplant (aubergine) is a everyday vegetable that is low in calories, high in water, and a useful source of dietary fibre, potassium, B vitamins, vitamin C, and the anthocyanins concentrated in its deep purple skin. It is more than a side dish — a food worth eating often as part of a balanced diet.
The pigment nasunin, found mainly in the skin, is a potent antioxidant anthocyanin. It helps scavenge free radicals and protect cell membranes from oxidative damage, which is one of the processes behind ageing. Eggplant also contains chlorogenic acid and other polyphenols that may help limit oxidation of LDL (“bad”) cholesterol. Together with its fibre, this supports healthier blood cholesterol levels and cardiovascular wellbeing.
Traditional Chinese nutrition also notes bioflavonoids (sometimes called vitamin P) in eggplant, which help maintain capillary strength and vascular elasticity. Eating eggplant with the skin on is the best way to obtain these antioxidants.
Suggested Eating Method：
Steam, stir-fry lightly, or roast with little oil. Deep-frying adds fat that offsets the low-calorie, heart-friendly profile. Eggplant is cooling in nature; those with a weak, cold digestion should eat it in moderation and pair it with warming ingredients such as ginger or garlic. This information is for nutritional reference only and is not a substitute for personalised medical or dietetic advice.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
