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Main Producing Countries |
China, Mongolia and United States
|
Product Use |
Goji berries, cultivated primarily in the Ningxia Hui Autonomous Region in China but also grown in other parts of Asia, Europe, and North America, thrive on Lycium barbarum and Lycium chinense plants, members of the nightshade family.
Production commences with planting goji shrubs in nutrient-rich soil, ensuring proper irrigation. These shrubs, growing up to 5 feet tall, bear small purple flowers that mature into vibrant red berries. Harvesting involves delicate handpicking to prevent bruising.
The versatile berries can be consumed fresh or dried. Drying methods, including sun-drying or low-heat techniques, preserve their nutritional content, creating nutritious dried goji berries.
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 310mg | 12.92% | |
| Total Carbohydrate 80g | 26.67% | |
| Dietary Fiber 5g | 17.85% | |
| Total Sugars 46g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 16g | 32.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 210mg | 16.15% | |
| Iron 7.2mg | 38.89% | |
| Potassium 0mg | 0.00% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
The biological source of Goji Berry is Lycium barbarum.
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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 | 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> |
| Extraction ratio | 4:1 | TLC |
| Solvent Residue | Negative | USP<467> |
| 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'
Detail not available
Parts UsedDetail not available
Major componentsDetail not available
Other constituentsDetail not available
Health categoriesDetail not available
DescriptionDetail not available
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