[Latin Name] Cucurbita pepo

[Plant Source]from China

[Specifications] 10:1 20:1

[Appearance] Brown yellow fine powder

Plant Part Used:Seed

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Introduction

Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

As raw material of drugs for eliminating insecticide, swelling, andpertussis, pumpkin seed extract is widely used in pharmaceutical industry;

As product of treating malnutrition and prostate, pumpkin seed extract is widely used in health industry.

FUNCTION:

1.Pumpkin seed extract can help to prevent the prostate disease.

2.Pumpkin seed extract has the function of treating whooping cough and children with sorethroat.

3.Pumpkin is also a natural source of magnesium, phosphorus, selenium, zinc, vitamin A, and vitamin C.

4.The cushaw extract is also a laxative, which can help to moisture the skin, is indeed a good beauty food for women.

5.Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

6.The cushaw seed extract have much acid , this acid can relax the rest angina, and have a function to low the high blood liquid

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Music by Kevin MacLeod

https://incompetech.com/m/c/royalty-free/

Song: Slow Ska: ISRC: US-UAN-11-00838
Song: Peppy Pepe – ISRC: USUAN1100115
Song: Mining by Moonlight: ISRC: USUAN1200095
I have a Creative Commons License with Kevin MacLeod
and have the rights to use the music in this video.
Creative Commons License for Kevin MacLeod, Link…

https://creativecommons.org/licenses/by/3.0/legalcode

Company Information…
Information from…

https://en.wikipedia.org/wiki/Korean_noodles

Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as “guksu” in native Korean or “myeon” (cf. mien) in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others. In royal court, baekmyeon (literally “white noodles”) consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.

Memil guksu
Dangmyeon (당면; cellophane noodles) – made from sweet potato starch
Memil guksu (메밀국수) – buckwheat noodles similar to Japanese soba noodles
Olchaengi guksu (올챙이국수) – noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province
Gamja guksu (감자국수) – noodles made from a mixture of potato starch, rice flour, and glutinous rice flour[3]
Gamjanongma guksu (감자농마국수) – noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province
Milguksu (밀국수) – wheat flour noodles. While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, so wheat noodles did not become a daily food until 1945.
Dotori guksu – noodles made from acorn flour
Chilk guksu (칡국수) – noodles made from kudzu and buckwheat
Ssuk kalguksu (쑥칼국수) – noodles made from Artemisia princeps and wheat flour
Hobak guksu (호박국수) – noodles made from pumpkin and wheat flour
Kkolttu guksu (꼴뚜국수) – noodles made from buckwheat flour and wheat flour
Cheonsachae – half-transparent noodlesphoto made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.