[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

For A Level Biology, Unit 2 for OCR exam board.

We made Butternut Squash Pancakes in the Connecting Kitchen today! Trying to get your kids to eat vegetables can be challenging. Using butternut squash as the main ingredient in these savory pancakes topped with maple syrup, not only tempts your kids, but teaches them that there are many different ways to prepare vegetables. Don’t give up! And when they help you cook it they are more likely to eat it.
Here is the recipe… Although we made these with parmesan cheese, I think they would be much better without so I left it out of the recipe that follows.
Butternut Squash Pancakes
2 cups roasted and mashed butternut squash (1 squash)
2/3 c plain yogurt
4 large eggs
1 teaspoon salt
black pepper to taste
2 teaspoon baking powder
2 cups all-purpose flour
Olive oil for frying pan
In a large bowl, whisk squash, yogurt, eggs, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.
Heat a large frying pan over medium heat. Coat the bottom with olive oil, and spoon pancake batter, a 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown on one side, flip and then cook until golden brown on the second side.
To roast squash: Cut in half and remove seeds. Roast face-down on an oiled baking sheet at 375 for 40 to 50 minutes, until tender.