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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:Zingiber officinale
Plant part: Rhizome
Processing method: Extraction
Ginger belongs to the Zingiberaceae family. Gingerol is the major bioactive component present in this rhizome. It is rich in phenolic, and terpene compounds. It also has good nutritional value. It contains a quite good number of vitamins such as thiamine, riboflavin, niacin, vitamin C and minerals like magnesium and potassium. It is a powerhouse of antioxidants that neutralize the harmful effects of oxidative stress.
| Main Producing Countries |
China, Indonesia, Nepal and Thailand
|
|---|
Ginger (Zingiber officinale) is a flowering plant prized for its underground stem, or rhizome, used both as a spice and medicinal herb. Native to Southeast Asia, it holds a rich history in traditional medicine and culinary practices.
Major ginger production occurs in India, China, Nepal, Thailand, and Indonesia, thriving in warm, humid climates of subtropical or tropical regions. Rhizomes are typically harvested 7-10 months after planting and can be collected multiple times yearly.
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 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 162mg | 6.75% | |
| Total Carbohydrate 86.5g | 28.67% | |
| Dietary Fiber 8.4g | 29.99% | |
| Total Sugars 6.8g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 11.1g | 22.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 91.5mg | 7.00% | |
| Iron 3.1mg | 16.67% | |
| Potassium 1895mg | 40.32% | |
* 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 | Light yellow | Organoleptic |
| Odor | Characteristics | Organoleptic |
| Taste | Characteristics | Organoleptic |
| Mesh size | 95% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10% | USP<731> |
| Total ash | NMT 10% | USP<561> |
| Extract Ratio | 10:1 | TLC |
| Solubility | Not soluble in water | USP<1236> |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 2 ppm | USP<232> |
| Mercury | NMT 1 ppm | USP<232> |
| Cadmium | NMT 1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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