Ole calcium
The name, ole calcium, sounds like a story. I've only recently learned that this fruit is not only special, but also very nutritional. Let's talk about this amazing fruit today
The basic features of the calcium omelet
Ole calcium, known as ole, is a leafed shrub, about 1. 5 metres high. Its bark is brown and its leaves grow round or elliptical cape, its flowers are open to the leaves, and its petals are white or pink. Nucleus near spherical shape, fresh red or orange when mature. The period is april-may and the period is may-june。
This plant originates in china and is mainly located in hebei, liaoning, jilin, heilongjiang, inner mongolia, henan, shandong, jiangsu and sichuan. It is a cold-resistant, drought-resistant bush tree that can grow in barren and saline soils, somewhat similar to sand thorns. O'leary's name, although close to that of europe, is in fact not directly related。
Ole has a long history. Its seeds, the tulips, have been documented in the sorceress and the sorceress, and are available for medical purposes, such as drying of lubricating intestines and gaseous water. Emperor kang hee, who had been a child, ordered the officials to send o lee to beijing as a tribute to the court
The nutritional value of calcium omelet
The biggest bright spot for ole calcium is its high calcium content, which amounts to 428. 1 mg/kg per 100 grams of fresh fruit, nearly nine times the calcium content of apples! This calcium is in an evaporated calcium ion state, or is sequestered with organic acid, amino acid, which makes it easier for humans to absorb it。
In addition to high calcium, ole calcium is also rich in a variety of nutrients such as vitamin c, vitamin e and iron. Calcium in calcium is calcium from plant sources, which is more easily absorbed by the human body and is the best product of calcium for the elderly and children. In addition, it can recomfort and reblood. Ole's seedlings can extract oil, and juice can also produce foods such as juice, wine, cans and fruit。
The current state of the market and the challenges of calcium omelet
Despite its nutritional abundance, the ole calcium is not well known in the market. Commercialization of ole is lagging behind in terms of functional fruits such as sime, yellow leather and residual glycol. This may be due to ole's overemphasis on its calcium-containing properties, neglecting the taste as the primary condition for fruit. Ole's odour is sour and may be too acidic when maturity is insufficient to affect taste。
On the price side, ole's fresh fruit prices are relatively high, and the prices of pick-up gardens range from $25 to $40 per pound. Prices of excesses may be higher because of the restrictions on the conservation and transport costs. This makes ole a “luxury but not necessarily delicious” fruit that is difficult to spread in the mass market。
Increasing market acceptance and reducing production costs are major challenges for ole calcium. Only by improving its taste and lowering its prices will it be possible to obtain wider recognition in the market for omelet calcium。
While the high calcium properties of omelet calcium are real, it may be a “sniff” that is difficult to translate into market advantage if taste and price problems are not addressed。
I hope this information will give you a better understanding of ole calcium! If you've tried this fruit, or if there's anything else you want to know, you're welcome to interact with me in the comment area
