[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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Egg Consumption Not Associated With Heart Attack, Stroke New Study Finds

MORE DIET AND NUTRITION RESEARCH

https://www.youtube.com/playlist?list=PLt6puIp2CPGUQUOsj0_xpbe7IuImfg0fu

HEALTH BENEFITS OF EGGS

READ MORE

https://www.healthydocs.net/home/2017/egg-consumption-heart-failure-heart-attack-and-stroke

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Egg consumption and risk of heart failure, myocardial infarction, and stroke: results from 2 prospective cohorts.

https://www.ncbi.nlm.nih.gov/pubmed/26399866

Consuming foods high in cholesterol has long been thought to increase your serum cholesterol and increase your risk of heart attack and stroke. Egg yolks, for better or worse, became the poster child of unhealthy foods because of their reputation for being high in dietary cholesterol. As a result of this bad rap, some folks may avoid egg yolks while others avoid eggs entirely. The purpose of this video is to dispel the notion that egg yolks are bad for your health. And for the simplicities sake, we’ll be focused exclusively on chicken eggs.

I think it’s also worth commenting on the nutritional value of eggs. 1 large chicken egg contains:
70 calories, 5g of fat, mostly unsaturated, 1g of carbohydrates, 6g of protein
It is high in Vitamins A, D and E as well as Vitamins B12, riboflavin, folic acid, and niacin
It contains the minerals iron, calcium, phosphate, and zinc
It also contains lutein and carotenoid zeaxanthin,
It’s worth noting also that 90% of the nutritional content is in the yolk, so dont skip it