Chinese red yeast rice for cholesterol By Fujian Jianning Longwei Biological Technology Co., Ltd, China
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Chinese red yeast rice for cholesterol

Chinese red yeast rice for cholesterol

1 ~ 5 / Kilogram ( Negotiable )

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Minimum Order

Localité:

-

Prix de commande minimale:

Commande minimale:

1 Ton

Packaging Detail:

25 kg/carton

Delivery Time:

within 15 days after prepayment

Supplying Ability:

1000 Ton per Year

Payment Type:

T/T

Contacter maintenant
Membre gratuit

Personne à contacter Mr. Sam

Buji, Shenzhen, Guangdong

Contacter maintenant

Description

Chinese red yeast rice for cholesterol

Background:
Red yeast rice, also called red rice koji or akakoji, red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus.
Red yeast rice is a substance that\'s extracted from rice that\'s been fermented with a type of yeast called Monascus purpureus. It\'s been used in China and other Asian countries for centuries as a traditional medicine. It\'s also used as a food coloring, additive, and preservative.

Use:
Red yeast rice is used to colour a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food colouring. It is also traditionally used in the production of several types of Chinese wine, Japanese sake (akaisake), and Korean rice wine (hongju), imparting a reddish colour to these wines. Although used mainly for its colour in cuisine, red yeast rice imparts a subtle but pleasant taste to food and is commonly used in the cuisine of Fujian regions of China.

Function:
 (1). lowering blood pressure and total cholesterol;
 (2). improving blood circulation and benefiting stomach;
 (3). reducing the occurring of Alzheimer\'s disease.

 

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Mr. Sam < Fujian Jianning Longwei Biological Technology Co., Ltd >

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