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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.26% |
| XXXXX | XXXXX | 10.53% |
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$0.00/Gm
Botanical Name: Coriandrum sativum
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Cilantro, scientifically known as Coriandrum sativum, is a popular herb used in cooking and traditional medicine. It contains various phytochemicals, including antioxidants such as quercetin, kaempferol, and beta-carotene. It also has essential oils like linalool and cineole, which contribute to its distinctive aroma and flavor. Cilantro is a versatile herb used in a variety of culinary dishes, particularly in Mexican, Indian, and Middle Eastern cuisines. It adds flavor and freshness to salads, salsas, curries, and more. Cilantro is used for its potential health benefits. It is rich in antioxidants that help combat oxidative stress and promote overall cellular health.
| Main Producing Countries |
China, Egypt, India, Mexico and United States
|
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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 4.8g | 6.15% | |
|---|---|---|
| Saturated Fat 0.1g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 211mg | 8.79% | |
| Total Carbohydrate 52g | 17.33% | |
| Dietary Fiber 10g | 35.70% | |
| Total Sugars 7.3g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 22g | 44.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 1246mg | 95.85% | |
| Iron 42mg | 233.33% | |
| Potassium 4466mg | 95.02% | |
* 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 | Greenish | 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> |
| Identification | Comply as per the TLC | TLC |
| Untapped Bulk Density | 0.30g/ml-0.60 g/ml | USP<616> |
| Tapped Bulk Density | 0.40g/ml-0.80 g/ml | USP<616> |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 0.5 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 0.1 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> |
| Coliforms | NMT 100 cfu/g | USP<2021> |
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