Brix measures the amount of carbohydrate levels in the plant with sucrose as the calibrating agent. The term Brix was popularized by Dr. Cary Reams.
Lab analysis has proved that high Brix foods have greater nutrient density. They contain more vitamins, minerals and anti-oxidants.
High Brix Foods have the following characteristics:
- Better flavor
- Resist Rotting in storage
- Higher ORAC ( antioxidant levels)
- Greater Mineral Density
- Insect and Disease Resistant
- Greater Nutrient Density
For a copy of the Brix chart click
here.
