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Botanical Name: Persea americana
Plant Part Used: Fruit
Processing Method: Drying, Grinding
Also called Alligator pear or Butter fruit. Avocado fruit belongs to the family of Lauraceae and is native to Southcentral Mexico. Phenolic acids, tannins, and flavonoids like Procyanidins, flavonols, hydroxybenzoic, and hydroxycinnamic acids are the major bioactive components available in Avocado fruit. These fruits are a good source of nutrients like fiber, healthy fat, and essential vitamins like Vitamin B Complex, C, E, K, and minerals like magnesium, potassium, copper, and manganese. These fruits are associated with may types of health benifits.
Main Producing Countries |
Mexico, Peru and United States
|
Product Use |
Avocados, part of the Lauraceae family, originate from Central America and Mexico. Top producers include Mexico, the US, the Dominican Republic, and Peru. Requiring subtropical climates and well-drained soil, avocado trees can grow up to 30 feet tall and yield fruit year-round. They are hand-picked and do not ripen until after harvesting.
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 47.7g | 72.31% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 7mg | 0.29% | |
| Total Carbohydrate 25.53g | 8.33% | |
| Dietary Fiber 6.7g | 23.92% | |
| Total Sugars 3.66g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 6.1g | 12.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 12mg | 0.92% | |
| Iron 0.55mg | 0.00% | |
| Potassium 485mg | 10.32% | |
* 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 | Green | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 90% Passes through #60 mesh | USP<786> |
| Loss on drying | NMT 5.0% w/w | USP<731> |
| Total ash | NMT 5.0% 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 | Absent | USP<62> |
| Salmonella | Negative/25g | USP<62> |
| Coliform | Negative/10g | USP<62> |
Synonyms
Biological Source
Persea americana
Parts Used
Major components Other constituents
Detail not available
Health categoriesDescription
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