[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

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

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Vegetable Fried Rice,most popular and famous Chines Rice.
Recipe link : https://tarladalal.com/Vegetable-Fried-Rice-%28-Chinese-%29-37389r

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Vegetable Fried Rice

Fried rice is most popular and famous when one thinks of chinese cuisine. . . It is quick and easy to make and taste best when served with vegetable manchurian or mixed vegetables in a spicy sauce. . .

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Makes 4 servings

Ingredients

3 tbsp oil
1/2 cup shredded cabbage
1/2 cup finely chopped spring onions whites
1/4 cup blanched french beans , cut diagonally
1/2 cup thinly sliced and blanched carrot
1 tbsp finely chopped celery
1/2 cup thinly sliced capsicum
salt to taste
1 tsp soy sauce
2 1/2 cups cooked rice (chawal)
1/2 tsp chinese five spice powder or
black peppercorns (kalimirch) powder
1/4 cup finely chopped spring onion greens

For Serving
chilli sauce
boiled soyabeans sauce
chillies in vinegar

Method
1. Heat the oil in a wok / kadhai, add the cabbage, spring onion whites, french
beans, carrots, celery and capsicum, mix well and sauté on a medium flame for 3 to
4 minutes, while stirring occasionally.
2. Add the salt, rice and soya sauce, mix well and sauté on a high flame for 2
minutes, while stirring occasionally.
3. Add the five spice powder or pepper powder mix well and cook on a high flame for
1 minute.
4. Add the spring onion greens, mix well and cook on a medium flame for 1 minute.
5. Serve immediately with chilli sauce, soya sauce and chillies in vinegar.

Faculty of Medicine – Menoufia University
The Second Branch: Carbohydrate [CHO] – Bio-Chemistry
Dr. Anas El-Dahshan
Creative Learning
MinDs Family

Uploaded By: Mahmoud A. Embaby …