01
Increased ginsenosides, including saponin (main active ingredient)02
Less breakage, internal cavities and inside whites03
Improved color, flavor and taste for top quality red ginseng04
Higher possibility to obtain “heaven-grade” (highest grade) classification when processing extra-large ginsengConventional | UHP | Increase (%) | |
---|---|---|---|
Breakage (%) | 65 | 10 | 80 |
Inner Cavity (%) | 75 | 55 | 20 |
Inner Whites (%) | 20 | 5 | 75 |
Total Saponin (mg/g dried product) |
20 | 27 | 35 |
Ginsenosides (mg/g) |
7.69 | 11.12 | 45 |
Conventional Red Ginseng | UHP Red Ginseng | |
Flavor | Weak | Strong |
Taste | Weak | Mild |
Color | Yellowish Brown | Translucent Reddish Brown |
Appearance |
Many cavities
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Compact
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