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Special process:
In order to reduce impurity, our products use the branch-cut way to pick up the fruit, instead of driving down the fruit in the ground directly. Impurity <1%, incomplete fruit<5%. And the fruits were frozen directly without wash to keep the nutrient component.
Vitamin C | 500-1,500 mg (typical amount: 600 mg) |
Vitamin E (mixed tocopherols) | Up to 180 mg (equal to about 270 IU) |
Folic acid | Up to 80 mcg |
Carotenoids, including beta carotene, lycopene, zeaxanthine; these contribute the yellow-orange-red colors of the fruit | 30-40 mg |
Fatty acids (oils); the main unsaturated fatty acids are oleic acid (omega-9), palmitoleic acid (omega-7), palmitic acid and linoleic acid (omega-6), and linolenic acid (omega-3); there are also saturated oils and sterols (mainly β-sitosterol) | 6-11% (3-5% in fruit pulp, 8-18% in seed); fatty acid composition and total oil content vary with subspecies |
Organic acids other than ascorbic (e.g., quinic acid, malic acid; ingredients similar to those found in cranberries) | Quantity not determined; expressed juice has pH of 2.7-3.3 |
Flavonoids (e.g., mainly isorhamnetin, quercetin glycosides, and kaempferol; these are the same flavonoids as found in Ginkgo biloba. | 100-1,000 mg (0.1% to 1.0%) |
IQF sea buckthorn fruits