| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 9.17% |
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$0.00/Gm
Botanical Name: Brassica oleracea
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Organic Broccoli Powder is a dehydrated form of broccoli, made by drying and grinding the florets of the Brassica oleracea plant, which belongs to the Brassicaceae family. This powder retains the natural flavor and nutrients of fresh broccoli. It is a convenient, shelf-stable alternative to fresh broccoli, offering a mild, vegetable flavor.
Serving Size: 100 g
| Amount/serving | % Daily Value* | |
| Total Fat 3.7g | 4.62% | |
|---|---|---|
| Saturated Fat 1.1g | 5.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 330mg | 13.75% | |
| Total Carbohydrate 66.4g | 22.00% | |
| Dietary Fiber 26.1g | 93.18% | |
| Total Sugars 17.2g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 28.2g | 56.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 470mg | 36.15% | |
| Iron 7.3mg | 38.89% | |
| Potassium 3120mg | 66.38% | |
* 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 | 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> |
| Identification | Comply as per the TLC | TLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 2 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 2 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 | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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