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)：
Binomial Name：Raphanus sativus L.
Chinese Name：白蘿蔔
Other Names：Radish | White Radish | Chinese Radish
Product Description：The stem of white radish is shortened, and its edible part is the storage root buried in the ground. White radish is native to China, and it has a long history as an ingredient, which has been recorded as early as the "Book of Songs". Commonly used cooking methods include stir-frying, boiling, and salad. It can also be eaten raw as fruit, or pickled into kimchi. White radish is rich in nutrients, rich in saccharification enzymes, lignin, amylase, dietary fiber, vitamin C, etc., and has good edible and medical value. Eating radish often can reduce blood lipids, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, and have anti-cancer effects.
White radish is native to Europe, East Asia and mainland China. It has been cultivated as early as in ancient Egypt, ancient Greece and ancient Rome. It is now cultivated all over China.
Variety：White radishes come in a variety of flesh textures, shapes, and sizes. If it is distinguished by color, it can be divided into white, upper blue and lower white, outer green and inner red, outer red and inner white, skin blue and flesh purple, etc. If you distinguish by quality, you can use the following as a reference:
Grade 1: The epidermis is tender and smooth, without cracks, no serious pests and other injuries. The shape is normal, the color is good, and the roots and shoulders are slightly turquoise. Premium: The epidermis is delicate and smooth, without cracks,
No pests and other damage. After washing, there are no mud spots and no roots. The color is white and has a sense of weight. A single tree is more than 1 kg. It has a light and crisp sound when played by hand. Level 2: the same variety, next to level 1,
But still maintain the basic characteristics, there are still commodity value.
Supply Season：It is available all year round, and the peak season is from September to December.
Storage Method：Radishes can be stored for a long time and do not need to be cleaned. They are packed in fresh-keeping bags and placed in the refrigerator for about a week.
#Should Be / Avoided：
Appropriate: General people can eat. It is suitable for those with poor stools, bloating and heartburn, patients with bronchitis, and those with cough and phlegm and asthma.
Taboo: gastric and duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse should not eat more. In addition, white radish is a cold vegetable, and those with yin and cold constitution, those with spleen and stomach deficiency should not eat more.
*Edible Compatibility：
Affordable: White radish should be eaten with tofu, because white radish can enhance the digestive function of the human body and can help the human body absorb the nutrients of tofu. Pork and white radish are eaten together, which can strengthen the spleen, soothe the skin, benefit the stomach, digest food, resolve phlegm, diuresis, and hangover. Compensation: When taking ginseng and American ginseng, it should not be eaten with white radish, so as not to reduce the tonic effect. It is also not advisable to eat both white radish and carrots at the same time, because the enzymes in carrots will destroy the vitamin C in white radishes and reduce their nutritional value. White radish should not be eaten with grapes, pineapples or persimmons, because it will easily induce thyroid swelling. White radish and fungus should not be eaten together, because eating both together may cause skin sensitivity.
Cooking Skills：The top 3-5 cm of radish contains the most vitamins, is sweet, and has a hard texture. It should be shredded or cut into strips for quick cooking. The middle section contains more sugar and the texture is crisper and tender, which can be used for cold dishes. The middle to the end is a bit spicy and suitable for peeling and eating raw or processed into dried radish.
Notes：Radish is a traditional Chinese medicine. Traditional Chinese medicine believes that it is cool in nature and sweet in taste. It can help digestion, promote gastrointestinal motility, and increase appetite. In addition, the juice of white radish can also help prevent the formation of gallstones.
Radishes contain less calories and more fiber, which makes them easy to feel full after eating. It is an ideal food for people who lose weight and helps to lose weight.
The vitamin C contained in the skin of white radish is more abundant than that of radish meat, so radish should be eaten with the skin and should not be wasted. Radish leaves also contain a lot of carotene and should not be discarded. Radish skin is rich in sulforaphane, one of the most healthy compounds in cruciferous vegetables. It can promote the body's immune mechanism, induce the activity of liver detoxification enzymes, and protect the skin from ultraviolet rays. Luo Mingyu pointed out that radish skin is cool and sweet in taste, clears heat and promotes water, and drinking juice after boiling water can relieve hot flashes during menopause.
Dish：Radish cake, radish brisket, green and red radish soup, braised pork skin with radish, pickled sour radish.
Suggested Eating Method：
The vitamin contains the most vitamin at the top of the radish at the top of 3-5 cm. It tastes sweet and has a hard texture. It should be used to cook as quickly as possible. The sugar content in the middle section is more crispy and tender, which can be used for cold dishes. The middle to the end is a bit spicy, and it is suitable for peeling raw or processing to make dried radish.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
