[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

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

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

Mix Vegetable, Restaurant Style, Veg Makhani, Mix Sabzi
try this recipe and enjoy with your family.

How to Prepare Shahi Mix Vegetable | Mix Veg Recipe | Indian Vegetable Recipe in Restaurant Style

INGREDIENTS:
Cauliflower – 1 cup cut into small pieces(boiled),
Carrot – 1 cup cut into small pieces(boiled),
Green beans – 1 cup cut into small pieces(boiled),
Green peas – 1 cup cut into small pieces(boiled),
Potato – 1 cup cut into small pieces(boiled),
Onion – 1/2 cup finely chopped,
Tomato – 1 cup chopped,
Cashew – 2 tbsp,
Garlic – 5-8 bulbs,
Ginger – 1/2 inch,
Fresh cream – 1/2 cup,
Kashmiri red chilli powder – 1 and 1/2 tsp,
Coriander powder – 1 tsp,
Turmeric powder – 1/2 tsp,
Garam masala powder – 1 tsp,
Cumin seeds – 1 tsp,
Sugar – 1/2 tsp,
Salt to taste,
Oil – 1/2 cup,

METHOD:
Fry onion, garlic and ginger into the hot oil for 2 mins. Add chopped tomato and cook it for another 2 mins.

Cool down, blend it and make a fine paste.

Into the same pan add little more oil, put the cumin seeds and stir for a while. Add the paste and all the dry spices, mix them well for 2-3 mins.

Add 1 cup of water and mix well, when the gravy started boiling put vegetables and mix nicely. Cook it for 2-3 mins.

Add fresh cream, mix well and cook it for a while.

Turn off the flame and serve with roti, paratha, naan or plain rice.

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