[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

Mango pickles come in a wide variety. One very popular variety is the avakaya pickle, which is very popular in the State of Andhra Pradesh and is exported in large quantities all over..This is how you make it:
mango peices are cut with the kernel and the skin intact as shown in the clip.. wash them thoroughly in salt water and air dry them ( indoors, under a fan ). boil about half a kg of ground nut oil or sesme seed oil and turn off the flame / heat and add about 100 to 200 gms of yellow mustard seeds ( fenugreek ) and allow it to cool down to room temerature. mix the masala into a paste in the following ratio:
for every 6 kgs of mango peices.. 1 kg or red chilli powder ( pickle variety, guntur ), 1 kg of black mustard seed powder, 1.5 kgs of non iodised salt, and 1.5 kgs of groundnut oil ( other than the one already boiled with fenugreek seeds ) . into this paste of masala, add handfuls of mango peices in a smaller container, and mix thoroughly so that the masala coats the peices; stack these coated peices of mango in a suitable non corrosive ( such as glass, glazed earthenware or food grade polycarbonate containers ) when fully stacked, add about 2 liters of clean water and the cooled oil, close the lid tight and leave to pickle; pickleing wil take about 10 days, but you have to take out the pickes into another container and thoroughly mix them every three days.. when fully pickled, the pickle will have layer of oil floating on top and the mango peices will have shrunk a bit . at this stage your pickle is ready, you can have it along with chapaties, curd rice and best of all mixed in rice so
EAT !
NOTE: utmost cleanliness should be maintained in the entire process, else the pickles will get spoilt
the pickles will last one year without refrigeration if kept clean and carefully.
Note: every time you take a quantity out from the main container, you need to mix it from the bottom, since the salt tends to settle down at the bottom over a period of time .

https://draxe.com

This raw veggie salad recipe is delicious! The dressing adds a flavor the makes it refreshing without sacrificing any of the vitamins and nutrients! Try it today!

Ingredients:
-Salad:
3 cups cauliflower, sliced
3 cups broccoli, chopped
1/2 cup onion, sliced
1 can black olives, drained
small jar pimento, chopped
-Dressing:
1/2 cup olive oil
3 Tbsp. balsamic vinegar
1/2 tsp. garlic powder
1 tsp. sea salt
1/4 tsp. black pepper
¼ tsp Italian seasonings or basil (optional)

Directions:
1. Combine the first 5 ingredients in a bowl.
In a separate bowl, mix the remaining ingredients together until incorporated.
2. Pour the dressing over the salad and serve.

Health Benefits:
-Cauliflower: packed with vitamins, minerals, and antioxidants
-Raw Vegetables: loaded with nutrients and enzymes to improve digestion, increase energy, and support cancer prevention
-Broccoli: packed with Calcium and Vitamin C
-Onion: packed with allicin to fight off viruses and cancer cells
-Olive Oil: great source of healthy omega- 9 fats
-Balsamic Vinegar: loaded with antioxidants
-Lemon Juice: great source of Vitamin C to boost immune system
-Sea Salt: contains trace minerals

To learn more about this delicious and nutritious recipe, visit: draxe.com/recipe/raw-veggie-salad/

For more healthy recipes, check out Dr. Axe’s Real Food Diet Cookbook: https://realfooddietcookbook.com/ and visit: draxe.com/section/recipes/