[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.

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Vegetables for Health #1: ARTICHOKES
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Here’s how nutritious artichokes are and how they can be of help with specific medical conditions.

Artichokes contain vitamins C and B6. They also contain the minerals Magnesium, Calcium, Iron and Potassium as well as dietary fibre.

Artichokes are excellent for liver cleanse, detoxification and recovery. These vegetables are actually related to the milk thistle — a herb that’s traditionally used to treat liver disorders. It speeds up the removal of toxins from the body and normalizes elevated levels of liver enzymes.

The vegetables contain silymarin, a unique flavonoid complex containing silybin, silydianin, and silychristin derived from the milk thistle. These phytochemicals have been the subject of decades of research, and silymarin is a powerful antioxidant, liver protector, and anti-cancer agent.

According to a study by the US Department of Agriculture, artichokes have the highest antioxidant content of any vegetable, and rank 7 overall in terms of antioxidant density. This means that regular consumption can help reduce the chances of cancer development.

The globe artichoke is a thistle cultivated as a food. The actual edible part is the flower buds. The globe artichoke is not related to the tuber-like Jerusalem artichoke, and is considered to be the ‘true’ artichoke. They are available all year round, but are at their best best from June through to November, otherwise they are small, weak, and quite dry.

Artichokes with tightly packed, crisp green or purple leaves with a slight bloom are best. Fresh ones will feel heavy for their size with the leaves ‘squeaking’ when the bud is gently pressed. In small examples of the vegetable, the leaves are more tender — baby artichokes may not even have a choke. Globe artichokes are best eaten on the day they are bought, but will keep in a perforated plastic bag in the refrigerator for a couple of days.

To prepare artichokes, hold the stalk and cut the tough the tips of the leaves off with scissors. Then use a knife to cut the base off before trimming off the pointed top. Young artichokes require less to cut off. Next pull the pale central leaves out and scoop the choke out with a spoon whilst avoiding disturbing the heart beneath.

Put the artichokes in a bowl of water with added lemon juice before cooking in a pan of boiling salted water for 35-45 minutes. When they are ready the leaf should easily pull out. Drain upside down.

Artichoke hearts can be bought bottled in oil and are perfect as part of an Italian antipasto recipe. Apart from that the whole head can be boiled or steamed and the leaves pulled off and dipped into sauces or melted butter, drawing the leaf through one’s teeth to remove the tender flesh and discarding the rest.

When boiled, pull out the central leaves, scoop out the choke and fill it with chopped garlic and parsley, grated cheese and breadcrumbs before drizzling with olive oil and finally baking in the oven.

Artichokes can also be grilled or barbecued. Simply cut them in half lengthways, remove the choke, brush with olive oil and grill for about 30 minutes until they are tender.

All the vegetables in this playlist will help to lose fat, but it’s the minerals, vitamins, antioxidants and the phytochemicals they contain that are the real beneficial parts of vegetables.

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