速冻西兰花花球 — 埃及产优质 I.Q.F. A 级
IBIC 的速冻西兰花花球采用 I.Q.F. 单体速冻工艺，原料为冬季生长旺季采收的埃及优质西兰花——凉爽的地中海气候使花球格外紧实、色泽翠绿、营养含量达到峰值。每一朵花球均修整为统一规格，经漂烫处理以锁住色泽并钝化酶活性，并在采收后数小时内完成单体速冻。
IBIC 的速冻西兰花维生素 C 含量高达每日建议摄入量的 135%，并富含萝卜硫素，广泛服务于冷冻餐食制造商、餐饮服务分销商、微波蒸煮袋加工商、零售自有品牌项目，以及需要全年稳定供应优质十字花科蔬菜的健康食品品牌。
核心特点：
- Uniform floret size for consistent cooking
- 135% DV Vitamin C per 148g serving
- Natural sulforaphane content (cancer-protective compound)
- Blanched before IQF — color and enzyme stability
- Certificates confirmed per product and order
- Zero fat, low calorie — ideal health-food ingredient
- 18-month shelf life when stored at -18°C
- Grown in Egypt's cool winter season for best quality
Frequently asked questions
Yes, and in some cases more so. IBIC’s I.Q.F. broccoli is blanched and frozen within hours of harvest, locking in Vitamin C (135% DV per serving) and other nutrients at peak levels. Fresh broccoli loses Vitamin C during transport and storage — research shows frozen broccoli often contains comparable or higher Vitamin C than fresh broccoli that has been stored for several days.
Sulforaphane is a bioactive compound in cruciferous vegetables, particularly broccoli, associated with anti-inflammatory and potentially cancer-protective properties. Blanching before freezing activates the enzyme system that produces sulforaphane precursors, and I.Q.F. storage maintains the broccoli’s ability to generate sulforaphane when thawed and eaten — though cooking temperatures above 70°C reduce sulforaphane content.
IBIC frozen broccoli florets are produced under IBIC’s ISO 22000:2018 food safety management system with HACCP-based controls. Pesticide residues are checked against WHO recommendations and EC limits, and applicable certification documents are confirmed for each order and destination market.
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