[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

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It’s the Great Pumpkin Charlie Brown! Linus totally had the right idea about loving pumpkins…even though he thought the “Great Pumpkin” was going to give him gifts and candy, Linus was right in this sense: He knew that pumpkins were great! He didn’t know why…but I didn’t either until I started eating more pumpkin and doing my research on this large and beautiful squash.

That’s why today we are talking about “Pumpkins” and why, especially during this time of year, you should have a couple of pumpkins in your vegetarian kitchen.

Hey, I am EJ and thank you for tuning in for another edition of “Vegetarian Kitchen” where we explore the vegetarian and vegan resources that are available to help make vegetarian living easy breezy. From food ingredients, to appliances, to cooking tools, you will get the low-down on the essentials you should have stocked and ready to go in your “Vegetarian Kitchen.”

It’s 5:00 in the morning and you hear the slamming of cabinets and the clanking of pots, pans, and lids. You hear your mom say “Now where is that garlic powder, I know I just bought some from the store.” Next is the sound of water filling a large pot. Then you smell it! The beautiful sweet aroma of nutmeg, brown sugar, cinnamon and a hint of vanilla.

And you know what time it is. You’ve been woken up many times, on Thanksgiving morning by that same smell and it never gets old. Momma has baked her homemade, love filled pumpkin pie. And now you fall back to sleep, dreaming of how you will get the first slice of that pumpkin pie.

While pumpkins are great to enjoy all year round, the holiday season tends to be the peak time where everyone goes PUMPKIN CRAZY so here’s why you want to make sure you eat some pumpkin this holiday season:

A pumpkin a day helps with the vitamin A. Eating a pumpkin a day is a bit much, BUT this winter squash is a great source of beta carotene and Vitamin A which maintains healthy skin, teeth, and good vision. 100g of pumpkin can provide more than half of your daily value of this important vitamin

Your furry friends will not only love pumpkin but they will love you for giving it to them. Especially if your cat or dog is suffering from digestive issues or hairballs.

It is so versatile. Not only can you eat the pulp of the pumpkin, but you can roast the seeds and consume the oil from roasting the seeds. Talk about stretching your dollar!

Pumpkins can be enjoyed without the crust and whipped cream. Don’t believe me? Try these different ways to begin loving pumpkin all year:

In a muffin! For years blueberries and banana walnut have dominated the muffin game. Pureed pumpkin is a great addition to any muffin recipe. Just replace one cup of flour with a cup of puree pumpkin.

Don’t toss the seeds! Make homemade flavored pumpkin seeds with the kiddos. After carving the pumpkin, save the seeds, rinse them off, throw them in a bowl and toss in some of your favorite seasoning and drizzle with oil. Next put them on a baking sheet and place them in a 425 degree oven and bake for a few minutes.

For breakfast – Yes. How do pumpkin pancakes sound? Delicious! Here is a quick pumpkin pancake recipe. Make sure you visit Vegtabowlfoods.com for the full recipe.

Ingredients:

¾ cup of pureed pumpkin
¾ cup of flour
¼ cup brown sugar
½ tsp. salt
1 tsp. baking soda
3 tbsp. canola oil
2 tbsp. arrowroot powder (optional)
2 cups of non-dairy milk

What to Do:

Get out your iron skillet and place a little oil in the skillet
In a large bowl add the flour, brown sugar, salt baking soda and arrowroot powder and mix well. Make sure to work out any clumps.
Next add the canola oil and non dairy milk and mix well. Fold in the pureed pumpkin.

Next heat the iron skillet over medium heat. Make sure the oil is hot. Using a ¼ cup measuring cup, pour ¼ cup of pancake batter in the hot skillet. Cook the pancake on one side for 2 minutes or until brown then flip and cook for another 2 minutes or until brown.

Continue until you have cooked all of the pancake batter. Enjoy your pancakes with your favorite syrup and fruit.

You will never look at or eat pumpkin ever the same again. During this holiday season, get creative with your fresh and canned pumpkin.

VTB and the vegetarian and vegan community would love to hear from you! Do you eat pumpkin all year? What is your favorite Pumpkin Recipe? Join the conversation and share your story by entering your comments below, on Facebook, or by using #VTBGreatPumpkin on Twitter.

And of course, if you can’t get enough of this video and Vegetabowl Foods, I encourage you to share this video with other vegetarians and vegans and subscribe to the Vegtabowl Foods Blog and Channel.

Thank you for joining me today on another episode VTB’s Vegetarian Kitchen. Thank you and Take care!