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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Capsicum annuum
Plant Part Used: Fruit
Processing Method: Drying, grinding
Also known as capsicum, chile, chili-pepper, and chilly that belongs to the family Solanaceae. Capsaicin is the major active component found in chili. It also contains capsaicinoids, luteolin, and quercetin. It is a good source of nutrition that contains vitamin A, vitamin B6, vitamin K and minerals like calcium, magnesium, folate, potassium, thiamine, iron, and copper. It is a good source of antioxidants that reduce the effect of harmful oxidative stress and protects cells from damage.
| Main Producing Countries |
China, India, Indonesia, Mexico and Pakistan
|
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Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 14.3g | 21.54% | |
|---|---|---|
| Saturated Fat 2.4g | 10.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 2870mg | 119.58% | |
| Total Carbohydrate 48.11g | 16.00% | |
| Dietary Fiber 32.6g | 116.38% | |
| Total Sugars 7.1g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 12.2g | 24.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 330mg | 25.38% | |
| Iron 17.03mg | 94.44% | |
| Potassium 1950mg | 41.49% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 95% Passes Through# 60 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Scoville Heat Units | NMT 30,000 SHU | USP |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Absent | USP<2022> |
| Salmonella | Absent | USP<2022> |
| Coliforms | NMT 100 cfu/g | USP<2022> |
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