Best Price on Red clover extract Manufacturer in Accra


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Best Price on Red clover extract Manufacturer in Accra Detail:

[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

Red clover extract11

[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).

Red clover extract1221

[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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    Here is what you’ll need!

    One-Pot Swedish Meatball Pasta
    Servings: 4

    INGREDIENTS
    1 pound ground beef
    ½ cup seasoned bread crumbs
    ½ finely minced onion
    1 egg
    ½ tablespoon salt (for meatballs)
    ½ tablespoon pepper (for meatballs)
    2 tablespoons canola oil
    2 cups beef broth
    2 cups milk
    ½ tablespoon salt (for sauce)
    ½ tablespoon pepper (for sauce)
    1 tablespoons Worcestershire sauce
    4 cups egg noodles
    1 cup shredded parmesan cheese
    ½ cup chopped parsley

    PREPARATION
    1. In a large bowl, combine the ground beef, bread crumbs, onion, egg, salt, and pepper, mixing until evenly combined.
    2. Heat the canola oil in a pot over medium-high heat. Take about a golf ball-size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
    3. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir.
    4. Bring the liquid to a boil, then add the egg noodles.
    5. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
    6. Add the parmesan and the parsley, stirring until the cheese is melted.
    7. Enjoy!

    One-Pot Pasta Primavera
    Servings: 4

    INGREDIENTS
    4 cups broth of your choice
    10 ounces uncooked linguine
    10 ounces broccoli florets
    1 pound asparagus, chopped into 1-inch pieces
    1 small onion, diced
    4 cloves garlic, minced
    ½ teaspoon red pepper flakes
    Salt, to taste
    Pepper, to taste
    1 teaspoon olive oil
    4 ounces mushrooms, sliced
    ¼ cup heavy whipping cream
    ½ cup parmesan cheese, grated
    3 tablespoons fresh parsley, finely chopped

    PREPARATION
    1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
    2. Add the mushrooms and bring to a boil.
    3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
    4. Add the heavy cream, parmesan cheese, and parsley, and toss for an additional 3 minutes.
    5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
    6. Enjoy!

    One-Pot Cheesy Taco Pasta
    Servings: 10-12

    INGREDIENTS
    1 pound ground beef
    1 (15 oz) can diced tomatoes
    1 (15 oz) can whole kernel corn
    1 (15 oz) can tomato sauce
    2 cups water
    1 package taco seasoning
    Salt, to taste
    Pepper, to taste
    2 cups uncooked elbow macaroni
    1 ½ cups colby jack cheese

    PREPARATION
    1. In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
    2. Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
    3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15
    minutes (until pasta is cooked through). Stir occasionally.
    4. Remove from heat. Sprinkle cheese on top and cover.
    5. Serve once cheese is melted! Enjoy!

    One-Pot Chicken Fajita Pasta
    Servings: 3-5

    INGREDIENTS
    3 tablespoons oil
    3 chicken breasts, sliced
    1 red bell pepper, sliced
    1 green bell pepper, sliced
    1 yellow bell pepper, sliced
    1 onion, sliced
    1 teaspoon salt
    1 teaspoon pepper
    1 tablespoon chili powder
    1 tablespoon cumin
    1 tablespoon garlic powder
    5 cups milk
    4 cups penne pasta
    1 cup pepper jack cheese, shredded

    PREPARATION
    1. Heat oil in a large pot over high heat.
    2. Add chicken and cook until no pink is visible, then take the chicken out.
    3. Add the bell peppers and onion, cooking until the onion is translucent.
    4. Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated.
    5. Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
    6. Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
    7. Add the cheese and mix until melted.
    8. Enjoy!

    One-Pot Lemon Garlic Shrimp Pasta
    Servings: 4

    INGREDIENTS
    8 ounces linguine
    2 tablespoons olive oil
    8 tablespoons (1 stick) unsalted butter
    4 cloves garlic, minced
    1 teaspoon crushed red pepper
    1 ¼ pounds large shrimp
    Salt, to taste
    Pepper, to taste
    1 teaspoon dried oregano
    4 cups b

    This supplier stick to the principle of "Quality first, Honesty as base", it is absolutely to be trust.
    5 Stars By Sarah from New Zealand - 2018.09.16 11:31
    We have been appreciated the Chinese manufacturing, this time also did not let us disappoint,good job!
    5 Stars By Salome from Zurich - 2018.11.28 16:25
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