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Botanical Name: Allium sativum
Plant Part Used: Bulb
Processing Method: Drying, Grinding
Commonly known as garlic, Allium sativum belongs to the family of Amaryllidaceae. It is a resident of Asian Countries. Allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, and S-allyl-cysteine are the primary active components of garlic bulbs. Garlic has a very strong smell and delicious taste, the reason it is a popular ingredient in Asian kitchens. Garlic is well known for its medicinal properties. It is highly nutritious with low calories and rich content of antioxidants.
Main Producing Countries |
Argentina, China, Egypt, India, South Korea, Spain 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 1.25g | 1.54% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 40.5mg | 1.67% | |
| Total Carbohydrate 81.6g | 27.00% | |
| Dietary Fiber 5.25g | 18.74% | |
| Total Sugars 2.3g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 14.9g | 28.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 362mg | 27.85% | |
| Iron 3.4mg | 16.67% | |
| Potassium 802mg | 17.06% | |
* 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 plant used in this product is bulb.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown yellow | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Mesh size | 100% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 5.0% w/w | USP<731> |
| Total ash | NMT 5.0% w/w | USP<561> |
| Identification | 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 | Absent | USP<62> |
Lasuna, Garlic, Lehsun
SynonymsDa Suan, Nectar of Gods, Maneul, Camphor of the poor.
Biological SourceAllium sativum
Liliaceae
Parts UsedBulb
Major componentsGarlic contains at least 33 sulfur compounds like aliin, allicin, ajoene, allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, and others [Fig.3][1].
Other constituentsIt also contains 17 amino acids and their glycosides, arginine. Minerals such as selenium and enzymes like allinase, peroxidases, myrosinase, etc. [Fig.3][1].
Health categoriesChemo-preventive
DescriptionGarlic consists of the fresh or dried compound bulbs of Allium sativum Linn. Garlic contains not less than 0.2 per cent w/w of alliin, calculated on the dried basis. Bulbs made up of cloves and is wrapped in a white papery sheath with pungent taste and odour [2].
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