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| Quantity | Price | Save |
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| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.88% |
| XXXXX | XXXXX | 10.59% |
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$0.00/Gm
Botanical Name: Zingiber officinale
Plant Part Used: Root
Processing Method: Extraction
Ginger Root Extract Powder (4:1) is derived from the root of Zingiber officinale, a member of the Zingiberaceae family. This extract is concentrated at a 4:1 ratio and is known for its natural antioxidant and mood-enhancing properties, making it suitable for various applications.
| 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 1.9g | 1.54% | |
|---|---|---|
| Saturated Fat 0.5g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 16.9mg | 0.67% | |
| Total Carbohydrate 88.1g | 29.33% | |
| Dietary Fiber 11.2g | 39.98% | |
| Total Sugars 9.9g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 8.8g | 16.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 23.1mg | 1.77% | |
| Iron 1.1mg | 5.56% | |
| Potassium 443mg | 9.43% | |
* 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 | Brown Yellow | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 100% 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> |
| Bulk density | 0.4-0.6g/ml | USP<616> |
| Extract Ratio | 4:1 | TLC |
| Extract Solvent | Water | USP |
| Solvent residue | Negative | GC |
| 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 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. coli | NMT 40 cfu/g | USP<62> |
| Salmonella | Negative | USP<62> |
| Staphylococcus aureus | Negative | USP<62> |
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