| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
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$0.00/Gm
Botanical Name: Taraxacum officinale
Plant Part Used: Root
Processing Method: Drying,grinding
Organic Dandelion Root Powder is made by drying and grinding the roots of the Taraxacum officinale plant, which belongs to the Asteraceae family. This powder retains the earthy flavor and natural properties of fresh dandelion root. It is a convenient, shelf-stable alternative to fresh dandelion root, often used in cooking, herbal blends, and teas. The powder provides a unique taste that can enhance a variety of recipes, offering a subtle, slightly bitter profile.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0.7g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 76mg | 3.17% | |
| Total Carbohydrate 9.2g | 3.00% | |
| Dietary Fiber 3.5g | 12.49% | |
| Total Sugars 3.5g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 2.7g | 4.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 187mg | 14.38% | |
| Iron 3.10mg | 16.67% | |
| Potassium 397mg | 8.45% | |
* 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 | Brownish | 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> |
| Identification | Comply to TLC | TLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 1 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Chromium | 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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