Morphological characteristics
Annual climbing herbs. Branches rough, gutters, puberulent. Stems must be stout, usually 2-4 shoots. Leaves alternate; petiole rough, long 10-12cm, nearly glabrous; leaf blade triangular or suborbicular, length and width are 10-12cm, usually palmately 5-7-lobed, lobes triangular, middle longer, 8-12cm long, Wash tips, edges are serrated, base deep heart-shaped, dark green above, with pods, below the light green, pubescent, pulse palmate, with white villous. Flower unisexual, monoecious; male flowers usually 10-20 flowering at the apex of racemes, peduncle stout, long 12-14cm, pedicel 2cm long; calyx tube bell-shaped, pubescent; corolla yellow, lenticular , diameter 5-9cm after opening, lobes 5, oblong, 0.8-1.3cm in length, 0.4-0.7cm in width, yellow-white villous inside, outer surface of 3-5 prominent veins, stamens 5, dilute 3 , Filaments 6-8mm, flowers subtending at early opening, completely separated; female flowers solitary, pedicels 2-10cm long; tepals and male flowers, staminodes 3, ovary-cylindrical, pilose, stigma 3, Inflated. The fruit is cylindrical, straight or slightly curved, 15-30 cm long and 5-8 cm in diameter. The surface is smooth, usually with dark vertical stripes. The meat is immature and ripe. It has reticular fibers and is covered by apex. Most of the seeds, black, oval, flat, smooth, narrow side wings.
Stems 5-sided, smooth or hirsute; tendrils usually 3-lobed. Leaves palmately 5-lobed, lobes triangular or lanceolate, apex acuminate, margin serrate, smooth on both surfaces and glabrous. Male flowers racemes stems, length 10 ~ 15cm, petals separated, yellow or light yellow, obovate, ca. 4cm; female flowers pedicels 2 ~ 10cm in length; fruit long cylindrical, 20 ~ 50cm in length, straight or slightly curved, Sagging, no angular, green surface, ripe yellow-green to brown, flesh with strong fibers such as mesh. Seeds oval, flat, black, with narrow membranous wings. Flower and fruit period from August to October.
Another important function of amino acids is to provide energy to the human body. Normally, a healthy body on a general diet will use carbohydrates as its main fuel, but when the main source is depleted due to strenuous exercise, protein and amino acids can be used as a last resort. Amino acids also play an important role in food taste. Protein doesn't have much taste, but each amino acid has its own taste, and combining them is one of the important factors that define the taste of food
Amino Acid,Asn Amino Acid,Leucine Powder,Food Grade L-Tryptophan
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