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| XXXXX | XXXXX | 0.00% |
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| XXXXX | XXXXX | 8.00% |
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$0.00/Gm
Botanical Name: Chondrus crispus
Plant Part Used: Whole
Processing Method: Drying, Grinding
Irish Moss Powder is a dehydrated form of Irish moss, made by drying and grinding the red algae Chondrus crispus, which belongs to the Gigartinaceae family. This powder retains the natural properties and nutrients of fresh Irish moss. It is a convenient, shelf-stable alternative to fresh Irish moss, offering a fine, powdery texture that can be easily incorporated into various applications. Often used in smoothies, baking, and as a thickening agent in food, it adds a mild flavor and preserves the natural properties of the algae.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0.2g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 67mg | 2.79% | |
| Total Carbohydrate 12.3g | 4.00% | |
| Dietary Fiber 1.3g | % | |
| Total Sugars 0.6g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 1.5g | 2.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 72mg | 5.54% | |
| Iron 8.9mg | 44.44% | |
| Potassium 63mg | 1.34% | |
* 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 | Yellow green | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 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> |
| 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> |
| Chromium | 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> |
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