Goji is pronounced "go-gee", it contains more vitamin C than oranges, more beta-carotene than carrots, and more iron than steak. A daily consumption of just 10-30 grams can be added to smoothies, muesli, breakfast cereals, yoghurt, smoothies, or simply eat a handful as a wonderful nutritious and healthy snack!
Beta-carotene in the fruit is thought to help fight heart disease, defend against cancer and protect skin from sun-damage. goji berries are also a good source of B vitamins and anti-oxidants. It helps protect against the fallout from chemical reactions in the body.
Goji are nutritionally rich, containing beta-carotene, Vitamins C, B1, B2 and other vitamins, minerals, antioxidants, and amino acids. Companies marketing the berries also claim the berries contain such nutrients as isoleucine and tryptophan (both amino acids), as well as zinc, iron, copper, calcium, germanium, selenium, phosphorus, vitamin B6 (pyridoxine), and vitamin E.
The name Tibetan Goji berry is in common use in the health food market for berries from this plant that are claimed to have been grown in the Himalayan region. Tibet as a significant wolfberry source is almost certainly a myth, however, as it is an unlikely region for commercial supplies of berries of any kind. The Tibetan Plateau is more than 10,000 ft altitude with poor soil and climate conditions unfavorable for fruit crops. Year-round cold temperatures and frost would inhibit bud development and prevent fruit formation. Minimal subsistence agriculture exists in Tibet. There are no objective commercial, scientific, or government reports on wolfberries from Tibet, whereas reports on wolfberries from the Xinjiang Uyghur Autonomous Region and the Ningxia Hui Autonomous Region of north-central China are abundant and the reputation of Ningxia wolfberries is widespread throughout Asia.
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