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Botanical Name: Salvia hispanica
Plant Part Used: Seed
Processing Method: Drying, Grinding
Also known as chia, that belongs to the family of Lamiaceae, Chia is grown in commercially in Mexico, Bolivia, Colombia, Argentina, Australia, and United States. The major bioactive components present in Chia seed are gallic, caffeic, chlorogenic, cinnamic and ferulic acids, quercetin, kaempferol, epicatechin, rutin, apigenin and p-coumaric acid. It is rich micronutrients like omega-3 fatty acids, extractable oil, α-linolenic acid, poly & monounsaturated fatty acid, dietary fiber. Chia seed is a good source of potent antioxidants.
Main Producing Countries |
Argentina, Australia, Bolivia, Guatemala, Mexico, Peru and United States
|
Product Use |
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 31g | 47.69% | |
|---|---|---|
| Saturated Fat 3.3g | 15.00% | |
| Trans Fat 0.1g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 16mg | 0.67% | |
| Total Carbohydrate 42g | 14.00% | |
| Dietary Fiber 34.4g | 122.81% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 16.5g | 32.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 631mg | 48.54% | |
| Iron 7.72mg | 38.89% | |
| Potassium 407mg | 8.66% | |
* 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 Chia is Salvia hispanica.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Lead to Brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 95% Passes through #60 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| 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 | Absent | USP<62> |
Detail not available
SynonymsDetail not available
Biological Source'Detail not available'
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Parts UsedDetail not available
Major componentsDetail not available
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