aojiru - nizona japan products/powder... · 2017-12-08 · also known as green drink or green juice...
TRANSCRIPT
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Aojiru
Japanese kale drink is full of vitamins and
indescribably “healthy” tasting
WHAT IS AOJIRU?
Aojiru is a Japanese vegetable drink most commonly made from kale. Kale is a popular vegetable; a member of
the cabbage family (Brassica oleracea). It is related to cruciferous vegetables like cabbage, broccoli,
cauliflower, collard greens and Brussels sprouts. There are many different types of kale. The leaves can be
green or purple in color and have either a smooth or curly shape. The most common type of kale is called
curly kale or Scots kale, which has green and curly leaves and a hard, fibrous stem.
Executive
Summary
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VEGETABLE GREEN JUICE
A powder Drink for healthy blood and circulation
Benefits >This powder drink supports health and blood circulation
>It helps to lower cholesterol
>Benefits of Indigestible dextrin ingredient in this drink: Created to
supplement dietary fiber deficiency.
Recommended for >Recovery from aging, and cell death
>Suppresses the rise of blood sugar after eating
>Muscle and strength gains and also for fat loss.
Details > Presentation: Aluminum stick
> Packaging: 3g stick x 50 sticks per box
> Suggested Intake:1 to 2 sticks (*Suggested use is to mix the
product with 100ml liquid such as water and milk)
> Type: Health Food
Ingredients > Green Barley Powder > Indigestible Dextrin > Kale Powder > Angelica Keiskei Powder > Bitter Squash Powder >Trehalose >Cyclic Oligosaccharide
Explanation of Ingredients
Barley grass is very high in organic sodium, which
dissolves calcium deposited on the joints and also
replenishes organic sodium in the lining of the stomach.
This aids digestion by improving the production of
hydrochloric acid in the stomach.
Indigestible Dextrin is a supplementary dietary fiber.
The aqueous solution of dextrin, which has low
viscosity and low sweetness, is a food ingredient that is
nearly transparent with excellent heat and acid
resistance. It is used in a variety of foods, since it does
not inhibit the absorption of minerals.
Powder
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SR. NO. ITEMS PAGE NO. REMARKS
1 Explanation/Information about the Product
4
2 Benefits of the Product 5
3 Recommended For 6
4 Ingredients: Short Explanation of Main
Ingredients 7
5 OEM Details 8
6 Usage 9
7 Pictures 10
8 Research Report 11
Index
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Aojiru
(VEGETABLE GREEN JUICE)
Original Aojiru is mainly made from kale, a type of vegetable with green or purple leaves. However, kale is
also known to contain oxalic acid, a toxic compound that is unsafe for fetus. Hence subsequent improvements
of green juice recipe started to use young barley leaves and komatsuna leaves to replace kale. The drink is
also known as green drink or green juice in English. Aojiru (green juice) was developed by a Japanese physician
during World War II as a way to make use of the unused parts of leafy vegetables. It is a very healthy
beverage made originally from kale, komatsuna, green tea leaves, and young barley grass. Kale is among the
most nutrient dense foods on the planet. Kale is loaded with powerful antioxidants like Quercetin and
Kaempferol. Antioxidants are substances that help counteract oxidative damage by free radicals in the body.
This includes beta-carotene, vitamin C, as well as various flavonoids and polyphenols. These substances have
been studied intensely in test tubes and animal studies. They have powerful cardio protective, blood pressure
lowering, anti-inflammatory, anti-viral, anti-depressant and anti-cancer effects. This includes the flavonoids
quercetin and kaempferol, which are found in relatively large amounts in kale.
Information
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This drink will play vital role in the formation and maintenance of adequate levels of hemoglobin and
red blood cells
This drink is an essential aid in weight loss and good for the heart, healing of ulcers, correcting blood
sugar problems and, most of all, as a general tonic
Kale helps in digestion and elimination with its great fiber content
Kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin
and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function etc.
Kale is high in Vitamin K and it helps to protect against various cancers
Kale is a great anti-inflammatory food and has powerful antioxidants
Kale is very helpful for your immune system, your metabolism and your hydration
Kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and
maintaining a healthy metabolism
This drink also improves respiratory problems like asthma, bronchitis and allergies
This drink also supports joint, prevent arthritis, rich in calcium preventing bone loss for menopause in
women at age 50+
Trehalose has positive effects on slowing premature aging.
Benefits
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For those who want healthy blood and blood circulation
For those who do not eat enough green vegetables
For those who need fiber, iron, and calcium
For those who smoke and drink
For those who suffer from constipation
For those who are on diet for weight loss
For those who feel tired and want to look fresh and younger
For those who want to keep skin moisturized and youthful
For those who have irregular eating habits.
Recommended
For
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Active
Ingredients Explanation of Main Ingredients
Green Barley Powder
Kale: Kale is loaded with powerful antioxidants like Quercetin and
Kaempferol. Antioxidants are substances that help counteract oxidative
damage by free radicals in the body. This includes beta-carotene, vitamin C, as
well as various flavonoids and polyphenols. These substances have been
studied intensely in test tubes and animal studies. They have powerful cardio
protective, blood pressure lowering, anti-inflammatory, anti-viral, anti-
depressant and anti-cancer effects. This includes the flavonoids quercetin and
kaempferol, which are found in relatively large amounts in kale. Kale is a
popular vegetable; a member of the cabbage family (Brassica oleracea).It is
related to cruciferous vegetables like cabbage, broccoli, cauliflower, collard
greens and Brussels sprouts. There are many different types of kale. The
leaves can be green or purple in color, and have either a smooth or curly
shape. The most common type of kale is called curly kale or Scots kale, which
has green and curly leaves and a hard, fibrous stem.
Barley grass: Barley grass is very high in organic sodium, which dissolves
calcium deposited on the joints and also replenishes organic sodium in the
lining of the stomach. This aids digestion by improving the production of
hydrochloric acid in the stomach.
Trehalose : Trehalose is a beneficial sugar that is, showing a positive effect
towards blood sugar and brain function. Trehalose is one of the good sugars.
It is sometimes referred to as mushroom sugar because it is found in
significant amounts in specific mushrooms. The natural substance is also found
in algae, honey, lobster, brewer’s yeast, and desert plants.
Indigestible Dextrin
Kale Powder
Angelica Keiskei Powder
Bitter Squash Powder
Trehalose
Cyclic Oligosaccharide
Ingredients
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OEM Details
Packaging 3g/stick, 50 sticks/package, 30 packages/carton
Ideal MOQ 20,000 boxes
Price On request
Ideal qty. for Sample Order 2 units
Samples Available
Standard Certificates Ingredients list, Formulation list, Packaging details, COA, COO, and
Free Sale of Certificate
Type Powder Sticks (Health Food)
Brand OEM / Private Label (We are very flexible in changing formulation, packaging and designing)
Shelf Life 24 Months
Origin Made In Japan
OEM Details
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Variety of use:
Aojiru powder with fruits & Smoothies.
It also dissolves easily in hot water and milk!!
You can enjoy Aojiru powder on
your coffee like Matcha cafe Latte!!
Aojiru powder is used for making cookies
good for Kids!
Aojiru powder is used for making
soups. You can also add as
topping for your yogurt or ice
cream
Aojiru has a fresh flavor that you can enjoy as it is or you can add
to other recipes to increase the intake of fiber, iron, and calcium.
Try mixing it into scrambled eggs or soups! Individual pouches
make it so easy to take good nutrition with you!
Usage
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Product Image/ Product Packaging Details
Private Label for 3g sticks x 50g stick per box
Pictures
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RESEARCH OF AOJIRU
Aojiru is a health drink made from squeezed green leafed vegetables. The vegetables mainly used for aojiru are
kale, young barley grass, bitter squash powder and green leaves. It is a Japanese vegetable drink most
commonly made from kale. The drink is also known as green drink or green juice in English, a direct
translation of the Japanese meaning. Aojiru is a powder made from nutrient and fiber-rich young barley leaves.
The leaves are ground into a powder and packaged into individual-serving size envelopes. When compared
with other vegetables and grains, barley contains an excellent quantity of dietary fiber and essential nutrients.
Why has aojiru reached this extraordinary level of popularity in Japan? Aojiru is of course low in sugar,
protein, and fat, so regardless how much you drink, there’s little fear of gaining weight. And as is obvious from
its vivid green color, aojiru is rich in chlorophyll, which purifies and lowers the viscosity of the blood. The
positive effects of aojiru are too numerous to list: indeed, drinking it is an ideal way to stay healthy today. Still,
the full extent of aojiru health benefits remains unknown. Private companies, universities, and medical centers
are now collaborating to learn more.
Research
Report
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What is Kale?
Kale is a form of cabbage (Brassica oleracea Acephala Group), dark green or purple in color. It is considered
as a wild cabbage. Kale is a hardy plant and plant disease resistant compared to other vegetables. Kale is a
highly nutritious vegetable as you can see in the image below. What is interesting about Kale is, besides all the
nutrients, it contains powerful antioxidant properties and is anti-inflammatory. Kale is very high in beta
carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Especially these two
carotenoids abundant in kale, lutein and zeaxanthin act like sun-block and help prevent damage to the eyes
from excessive exposure to ultraviolet light. Several studies found people with a history of eating lutein-rich
foods like Kale had a 22% lower risk of developing cataracts. Enseki Aojiru contains significant amount of both
lutein and zeaxanthin. Lutein also found to have the ability to prevent atherosclerosis.
Research
Report
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Not only does it contain the highly nutritious elements found in kale (including some 40 vitamins, minerals,
and other nutrients), but these nutrients exist in almost perfect balance. With new medical evidence
demonstrating the positive effects of drinking raw kale juice on a daily basis, aojiru has been dubbed a miracle
drink. Among vitamins, kale is rich in vitamins A, B1, B2, C, E, and K. Compared to cabbage, which has always
been considered a nutritious vegetable, kale is 58 times higher in vitamin A, one and a half times higher in B1,
five times higher in B2, twice as high in C, 24 times higher in E, and two and a half times higher in vitamin K.
As for minerals, kale has three to five times more calcium and iron than cabbage, and one and a half to three
times more sodium, magnesium, and potassium. Kale is also high in fiber, which supports the functions of the
colon; anti-cancer flavonoids and MSM (essential mineral sulfur); anti-oxidants, which prevent aging and
lifestyle-related illnesses; polysaccharides and polyphenols, used to treat allergies; and have twice the calcium
an immunity booster of milk.
Research
Report
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Note: More information on Research and Analysis can be provided on request.
Disclaimer: “The information displayed herein has not been evaluated and/or approved in any form by the Japan
Ministry of Health, FDA and/or similar body in Japan or elsewhere. Please follow a balanced life-style, diet and exercise
for general health and wellness. None of our products is intended to diagnose, treat, cure or prevent any disease or
condition. Consult your doctor at all times. The information provided here is for informational purposes and we do not
claim ownership thereof unless indicated otherwise”.
Research
Report