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Botanical Name: Cynara Scolymus
Plant Part Used: Leaf
Processing Method: Drying, grinding
Also Known as a French artichoke and green artichoke, which belongs to the family of Asteraceae. Artichoke leaf contains high level of antioxidant property. It contains many active ingredients like Chlorogenic acid (3-O-caffeoylquinic acid), Cynarin (1,3-Dicaffeoylquinic acid) ,3,4-Dicaffeoylquinic acid ,3,5-Dicaffeoylquinic acid, 1,5-Dicaffeoylquinic acid, Luteolin, Cynaroside (luteolin 7-O-glucoside), Scolymoside (luteolin 7-O-rutinoside), Feoylquinic acid, Apigenin, 3,4-O-dicaffeoylquinic acid, Caffeoylquinic acid and Chromenylium-3,5,7-triol (peonidin). Artichoke is good for heart health, liver health.
Main Producing Countries |
France, Italy and United States
|
Product Use |
Artichokes, perennial plants of the thistle family (Asteraceae), are cultivated for their edible flower buds, harvested before blooming into purple flowers. Native to the Mediterranean, they are also grown in the US, France, Italy, and Spain. Propagation is through seeds, root divisions, or shoots. Artichokes thrive in well-drained, organic-rich soil, with ample sunlight and moderate climates. The plants can reach up to 6 feet tall and have large, serrated leaves. Harvesting occurs by hand when buds are approximately 3 inches in diameter. Post-harvest, artichokes are cooled for freshness and packed for shipping, with peak availability from March through May.
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 1.15g | 1.54% | |
|---|---|---|
| Saturated Fat 0.1g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 4mg | 0.17% | |
| Total Carbohydrate 73.5g | 24.33% | |
| Dietary Fiber 17.3g | 61.76% | |
| Total Sugars 4.5g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 19.27g | 38.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 48mg | 3.69% | |
| Iron 1.5mg | 5.56% | |
| Potassium 377mg | 8.02% | |
* 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 green | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 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> |
| Assay | 100% | TLC |
| 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 100,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Negative/10 g | USP<62> |
| Salmonella | Negative/10 g | USP<62> |
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Biological Source'Detail not available'
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