4:1; 8:1; 10:1
4:1; 8:1; 10:1; 25:1
20%, 40% Polyphenols By UV; 5:1; 10:1; 20:1
0.6%~2% Capsaicin; 10:1; 12:1
4:1; 8:1; 10:1; 20:1
99%
5%-25% VC
Polysaccharides 20%-50%, Beta Glucan