BIOWAY (XI’AN) ORGANIC INGREDIENTS CO., LTD

Specification: 100% Pure and Natural Organic Beet Root Powder;
Certificate: NOP & EU Organic; BRC; ISO22000; Kosher; Halal; HACCP;
Packing, Supply Capacity: 20kg/carton;
Features: Processed from Organic Beet Root; GMO-free; Allergen-free; Low Pesticides; Low environmental impact; Nutrients; Vitamins & mineral-rich; Bio-active compounds; Water-soluble; Vegan; Easy digestion & absorption.
Application: Health & Medicine, Anti-obesity effects; An antioxidant prevents aging; Healthy skin; Nutritional Smoothie; Improves brain blood circulation; Sports nutrition; Muscle strength; Improvement of aerobic performance; Vegan food.

organic beetroot juice concentrates are sown and reproduced. Red beet aliases: Junda vegetable, chard, are variants, native to the Mediterranean coast of Europe, and introduced to my country from Arabia through the Silk Road. The common varieties of white stalks and green stalks have been planted for many years, and they are cultivated throughout the country and are eaten as leafy vegetables. In recent years, new varieties of red-stemmed green leaves have been introduced from the United Kingdom and Germany, and they have been planted in a small area in Beijing’s special vegetable base to supply hotels, restaurants, and holiday gifts in the capital. The emerald green leaves are soft and smooth, and the petioles are bright red and crisp. And it is loved by people from all walks of life. Because the whole plant has high ornamental value, the red stalks and green leaves are extremely beautiful, and they can be grown and sold as potted vegetables; they can also be planted around vegetable fields and on the roadside in the courtyard to beautify the environment. The tender plants can be harvested once after sowing, or the leaves can be harvested many times, which is a kind of promising development

organic beetroot juice concentrate roots: Cultivated beetroot is a straight root system consisting of the main root, side root, and branch root. The main root puffed the formation of the meat root for the fat straight root, also known as the block root, divided into root head, root neck, and root three parts.