Garlic conjoined to death to poison the underground pests

In spring, there are contiguous yellowing and death of garlic. The main reason is that the underground root system is damaged by underground pests such as root beetles, golden needleworms, small ground tigers, and root-knot nematodes, causing the root system to lose its absorption function and unable to absorb nutrients and moisture. Due to the need, a 1500-fold avermectin 3.2%, 1500-fold 5% cyhalothrin mixture, or 1500-fold 4.5% cypermethrin, 1000-fold 0.5% veratrine solution, or 1500-fold must be applied. 10% carbosulfan, 1500 times 10% imidacloprid mixture was poisoned, apply 5-6 kg per square meter of garlic, evenly applied in the soil around the roots of garlic plants, in order to completely penetrate the soil into the water Not suitable for flow. After 15-20 minutes of leaching, various underground pests climbed out and fell to the ground. Root-knot nematodes were also killed in the soil.

Single Vacuum Packed Sweet Corn

Corn (Maize) is cultivated throughout China. It is also widely grown in tropical and temperate regions of the world and is an important cereal. With yields of up to 700-900 kg per mu, maize is one of the more productive grains.

Corn is rich in nutrients, with protein, body fat, tapioca starch, vitamin B1, vitamin B2, vitamin B6, vitamin A, vitamin E, carotene, methyl cellulose and calcium, phosphorus and iron. Corn is a good source of vitamin C, which can help boost the immune system and help fight cancer. Compounds found in corn have been shown to reduce the risk of cardiovascular disease. According to research, fresh corn contains 4-5 times more body fat than rice and flour, and contains unsaturated fat, of which 50% are fatty acids, which inhibit the digestion and absorption of cholesterol. It is an excellent medicine for long-term use to reduce blood cholesterol and soften blood vessels, making it an ideal vegetable oil for patients with hypertension, coronary heart disease, obesity and the elderly.

Corn is also a cereal and low-fat food. Researchers have found that a low-fat diet has no significant effect on the risk of several diseases. In past follow-ups, a low-fat diet was found to provide significant and sustainable health benefits.

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