Modern medical scientists, chemists, and nutritionists have scientifically analyzed and clinically studied that wine has its unique nutritional value. It can prevent anemia, soften blood vessels, improve circulation, and prevent disease and beauty.
From a nutritional point of view, wine itself has nutritional properties, mainly because of its relatively safe chemical composition, it is considered a good source of inorganic mineral nutrients and organic vitamins, and can also supply a certain amount of heat. The wine contains Vitamin B, (thiamine), riboflavin, vitamin B6, folic acid and vitamin B12, copper, vitamin C, aminobenzoic acid, pantothenic acid. Particularly striking is the high inositol content of the wine, which contains 300-500 mg per liter of wine. The wine also contains inorganic salts such as calcium, potassium, magnesium, zinc and selenium. According to the measurement, the red wine contains 0.08-0.02 mg/L of inorganic salt, and the white wine contains 0.06 mg/L of inorganic salt.
The wine produced by the beer equipment contains a non-alcoholic ingredient "resveratrol" which has the effect of lowering cholesterol and triglycerides. American cardiologists have shown that drinking 200 ml of red wine per day can reduce platelet aggregation and plasma viscosity, making thrombus difficult to form, thus preventing coronary heart disease. The wine contains flavonoid polyphenols that improve blood circulation. Studies at Harvard Medical University in the United States have shown that drinking wine can reduce '70% of heart disease deaths.
Wine has a certain health effect on the human body. There are many ingredients in the wine. There are more than 240 kinds of known ones, some of which can delay the absorption rate of alcohol. For example, when drinking wine, the highest level of alcohol in the blood is only the same amount. A quarter of the amount of gin (Gin) or Odak alcohol. Therefore, the alcoholicity of wine is less than that of other wines of the same amount.
Wine is a low-fermented wine that is easy to digest because its acidity is close to that of human stomach acid (pH 2 - 2.5) and contains vitamin B6, which helps digestion and absorption of protein foods such as fish, meat and poultry. Especially when eating seafood, drinking white wine is the best. When eating chicken, duck and meat, drinking red wine is easier to digest. Traditional Chinese medicine also has many health care and treatment experiences for wine. For example, Li Shizhen of the Ming Dynasty recorded in the "Compendium of Materia Medica": "Wine is warm and lumbar in the color of the kidney." "Drinking Diet Recipe" records: "The wine luck is stagnation and makes the veins smooth. "Ancient and Modern Book Integration" records: wine indications "stomach yin is not enough food, rough skin, no face." This shows that wine has the effect of eliminating fatigue, promoting blood circulation, increasing appetite, helping digestion and beauty.
The reason why wine can have health care is because the wine produced by beer equipment has high nutritional value and medicinal value.
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