[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.

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Veg Panchratna Sabzi (4-5 servings)

Ingredients -
2 tblsps oil
1 tsp cumin seeds (jeera)
2 tblsps chopped garlic
2 tsps chopped ginger
3-4 green chillies chopped
3 cups boiled mixed vegetables (French beans, cauliflower, Green peas, Baby corn, Sweet corn)
(Boil all the vegetables together except sweet corn which is to be boiled separately)
1 pinch Turmeric powder (Haldi powder)
1 tsp heaped Kitchen king masala
2 tsps salt (or as per taste)
1 tsp heaped Punjabi garam masala
1 cup blanched and finely chopped spinach (palak)
1 – 1 1/2 cup blanched palak puree
2 tblsps cashew nuts powder (kaju powder)
1/2 cup curd (dahi)
1 tblsp cream
grated cheese and tomato slices (for garnish)

Method -
1) Heat oil in a pan and add jeera in it. when it turns dark, add chopped garlic and sauté lightly. Add ginger and green chilly and sauté lightly.
2) Add boiled vegetables and mix it. Add Haldi, kitchen king masala, salt, punjabi garam masala and mix it. Sauté for 1 minute.
3) Add blanched chopped palak and mix it. Then add blanched palak puree and mix it.
4) Add kaju powder and dahi and sauté for 1 minute. Then add Cream and mix.
5) Switch off the gas. Remove it in a serving bowl and garnish with grated cheese and tomato slices.
6) Serve it with parathas, naan or rotis.