Yunnan Organic Certified Vegetables
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🐝 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：Cucurbita moschata (Duch) Poir.
Product Description：Sweet in taste, warm in nature, it has the effects of anti-inflammatory and pain-relieving, detoxifying and removing insects, invigorating the middle and invigorating qi, nourishing the spleen and warming the stomach, and satisfying hunger and nourishing the middle. Pumpkin contains starch and cellulose, which can satisfy one's appetite and replenish physical strength; the carotenoids and lutein it contains can protect eyes and eyesight; in addition, pumpkin also contains good heart health rich in magnesium and potassium, which are good for heart health. There are research guidelines that melon can bind and eliminate toxic metals such as lead and mercury, and can reduce the carcinogenicity of nitrite, and at the same time can enhance the regeneration ability of liver and kidney, so it can prevent the accumulation of excessive toxic metals and help prevent environmental poisoning.
Native to Central and South America. Introduced to China in the 14th century, it is mainly distributed in China, India and Japan. It is less cultivated in Europe and the United States. Therefore, some scholars mistakenly believe that it originated in China, so it is called "Chinese pumpkin". Now it is cultivated all over the world, but it is still the most cultivated in southern China.
Variety：There are many varieties of pumpkins with different shapes, sizes, colors and uses. Vegetables are mainly medium and small varieties, suitable for cooking and soup; large pumpkin fruits can weigh up to tens of kilograms, but because they are not suitable for eating, they are mainly used as decorations; small and special-shaped "toys" Pumpkin" is mainly used for ornamental and display purposes. The shape depends on the variety, the fruit is generally oblate or spherical; the rind is mostly dark orange, and there are also varieties with green rind, and with colorful patterns, many changes; the diameter is about
20 to 80 cm. Pumpkin is an annual climbing herb; the root system is well developed. Stems trailing, five-edged; leaves palmately five-lobed, light notch, dark green, with irregular markings at the junction of leaf veins.
In addition, there are two varieties of this plant: one is the round squash (C. moschata var.
melonaeformis), the fruit is oblate, the fruit surface has longitudinal grooves or tumor-like protrusions, the outer skin is dark green, with yellow markings, such as the "box melon" in Guangdong; the other is long pumpkin (C. moschata)
var. toonas), the fruit is elongated, the head is swollen, the skin is green, with yellow patterns, such as the "bubble pumpkin" in Jiangsu.
Supply Season：The main production period is from May to October each year, and Hong Kong is supplied throughout the year.
Storage Method：The whole pumpkin can be kept for about 2 to 3 months in a cool, dry and ventilated place. If the pumpkin is cut, remove the seeds first, wrap it in plastic wrap, and store it in the refrigerator for about 2 weeks.
#Should Be / Avoided：
Appropriate: Suitable for people with lung pain, asthma, pain and swelling, patients with high blood pressure, constipation, cancer, burns, and people who are stinged by poisonous bees.
Avoid: Due to the high potassium content of pumpkin, people with poor kidney function and uremia should eat less. Patients with jaundice hepatitis, measles, beriberi and other diseases, chickenpox, qi stagnation and dampness should not eat.
Suitable: 1. Pumpkin and shrimp: The rich vitamin C of pumpkin and shrimp protein can promote the synthesis of collagen, enhance the elasticity of the skin, and also help prevent the formation of dark spots and freckles, so it has beautiful eyes and skin. effect. 2. Pumpkin and brown rice: The folic acid contained in pumpkin is combined with the rich iron content of brown rice. Cooking the two together into pumpkin rice or pumpkin porridge can strengthen the body's hematopoietic function, help improve anemia, eliminate fatigue, and restore complexion. 3. The combination of pumpkin and lotus seeds is suitable for patients with diabetes, coronary heart disease, hypertension, hyperlipidemia, as well as those with obesity and constipation. 4. Pumpkin and "Jiangtangling": "Jiangtangling" can promote the utilization of glucose by tissue cells, so it has the effect of lowering blood sugar; and pumpkin is rich in pectin and trace elements, which can control the rise of blood sugar after meals. Take the two together. Can improve drug efficacy. Avoid: 1. Pumpkin and vinegar: The acetic acid component of edible vinegar will interfere with the decomposition of starch contained in pumpkin, affect the digestion of starch, and cause it to stay in the stomach and cause corruption, which is not good for health. 2. Pumpkin and pig liver: The dietary fiber of pumpkin will reduce the absorption of these minerals by the body when combined with minerals such as copper in pig liver. 3. Pumpkin contains a lot of boron, so it should not be eaten with vitamin B6, so as not to affect the absorption of vitamin B6.
Cooking Skills：The edible part is located in melons and fruits. After a little rinsing, peel off the skin and remove the seeds.
Notes：Do not eat too much. Eating more is prone to dampness and yellowing, which makes people bloated. Excessive consumption of pumpkin can cause yellowing of the skin due to its high content of carotenoids. Eating more squash will contribute to the heat and humidity. Pumpkin seeds are also used to make soy melon seeds.
Dish：Pumpkin Powder Steamed Pork, Golden Pumpkin Pie, Pumpkin Spare Ribs.
Supply Period： The Main Production Period Is From May To October Each Year, And Hong Kong Is Supplied Throughout The Year.
Suggested Eating Method：
The edible part is located in the fruits. After rinse, cut off the skin and remove the seeds.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.