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Botanical Name: Allium sativum
Plant Part Used: Bulb
Processing Method: Drying, Grinding
Commonly known as garlic, Allium sativum belongs to the family of Amaryllidaceae. It is a resident of Asian Countries. Allicin, Alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, and S-allyl-cysteine are the primary active components of the garlic bulbs. Garlic has a very strong smell and delicious taste, the reason it is a popular ingredient in Asian kitchens. Garlic is well known for its medicinal properties. It is highly nutritious with low calories and rich content of antioxidants. Consumption of garlic may enhance the immune system and promote heart, liver, bone, and brain health.
Main Producing Countries |
Argentina, China, Egypt, India, South Korea, Spain and United States
|
Product Use |
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 1.16g | 1.54% | |
|---|---|---|
| Saturated Fat 00g | 0.00% | |
| Trans Fat 00g | % | |
| Cholesterol 00mg | 0.00% | |
| Sodium 17.8mg | 0.71% | |
| Total Carbohydrate 76.62g | 25.33% | |
| Dietary Fiber 4.86g | 17.35% | |
| Total Sugars 2.31g | % | |
| Includes 00g Added Sugars | 0.00% | |
| Protein 14.72g | 28.00% | |
| Vitamin D 00mcg | 0.00% | |
|---|---|---|
| Calcium 419mg | 32.23% | |
| Iron 3.94mg | 16.67% | |
| Potassium 928mg | 19.74% | |
* 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 | Off white | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 95% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Assay (Allicin) | NLT 1% | HPLC |
| Solvent Residue | Negative | USP |
| 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 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Negative | USP<62> |
| Salmonella | Negative | USP<62> |
Detail not available
SynonymsDetail not available
Biological Source'Detail not available'
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Parts UsedDetail not available
Major componentsDetail not available
Other constituentsDetail not available
Health categoriesDetail not available
DescriptionDetail not available
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