Goods high definition for Soybean extract Factory in Pakistan


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Goods high definition for Soybean extract Factory in Pakistan Detail:

[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.

Soybean extract111

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[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.

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[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.


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  • Learn how to make Pumpkin Vendhayam Kulambu with vegetables at home in a healthier Way. For more tasty recipes, Subscribe ttp://goo.gl/9LRFtM.

    Pumpkin Vendhaya Kulambu
    INGREDIENTS
    Yellow Pumpkin (Diced) – 200 gms
    Onion (Diced) – 1
    Tomato (Diced) – 1
    Garlic – 5 Flakes
    Fenugreek – 2 Tsps
    Turmeric Powder – 1/4 Tsp
    Thuar Dhal Cooked – 2 1/2 Tblsp
    Tamarind Paste – 1 Tsp
    Salt – As Required
    Red Chillies – 2
    Green Chillies – 1
    Sesame Oil – 1 Tsp
    Mustard Seeds – 1/4 Tsp
    Cumin Seeds – 1/2 Tsp
    Curry Leaves – 1 Spring
    Asafoetida – 2 Pinches

    METHOD
    1. Dice pumpkin. Cook in diluted tamarind extract.
    2. Cook thuar dhal in pressure cooker with turmeric powder in a container.
    3. Place another container on top and keep fenugreek, garlic, red and green chillies, onion, tomato and enough water. Cook for 4 whistles.
    4. Mash fenugreek along with cooked onion, tomato using a pestle.
    5. Add to cooked pumpkin along with salt, mashed thuar dhal.
    6. Boil till thick. Heat sesame oil, add seasonings, allow to sprinkle and pour over Kulambu. Serve with cooked rice.



    I adapted this recipe from one I found on ibreatheimhungry.com. We don’t have broccoli slaw here. I could make my own but I found rainbow salad mix, which is broccoli slaw with a bit of shredded carrot and beetroot (beets). Per 100g broccoli has 7g carbs while carrots and beets each have 10g, so it’s not a big difference, especially given the mix had more broccoli than carrot or beet.

    You could add a bit of xanthan gum to thicken the sauce if you like. Add whatever veggies you like — I happened to have broccoli and celery I needed to use up, but the slaw and scallions are all the veggies used in the original recipe. Here’s what I used:

    INGREDIENTS:

    4 boneless skinless chicken thighs, cut in strips
    1 bunch broccoli, sliced thin
    2 stalks celery, sliced thin
    1 bunch of green onions or scallions, sliced
    2 bags (250g / half pound each) broccoli or rainbow slaw
    1 cup water
    1/2 cup soy sauce, coconut aminos or tamari (low sodium)
    2 Tbsp sesame oil
    2 Tbsp fresh ginger, minced
    2 tsp onion powder
    1 tsp garlic powder
    1 tsp red pepper flakes
    1/2 Tbsp sugar substitute (optional)

    METHOD:

    In a large fry pan or wok that’s preheated, add the sesame oil and ginger, then add the chicken and stir fry to brown the chicken (about 3 minutes). Add the water, soy sauce, and seasonings.

    If adding broccoli or other veggies that may take more than a few minutes to cook, you can add those now too. Simmer and stir periodically for about 5 minutes. Add the slaw and green onions. Stir fry another 2-3 minutes (don’t overcook as the slaw is sliced very thin). Serve.

    Because my slaw mix had beetroot in it, it tinted everything red, but it still tasted delicious. Enjoy! Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/

    It is a very good, very rare business partners, looking forward to the next more perfect cooperation!
    5 Stars By Penny from Singapore - 2017.06.25 12:48
    We have been engaged in this industry for many years, we appreciate the work attitude and production capacity of the company, this is a reputable and professional manufacturer.
    5 Stars By Marjorie from Saudi Arabia - 2018.12.30 10:21
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