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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Lycium barbarum
Plant Part Used: Fruit
Processing Method: Drying
| Main Producing Countries |
China, Mongolia and United States
|
|---|
Goji berries, cultivated primarily in the Ningxia Hui Autonomous Region in China but also grown in other parts of Asia, Europe, and North America, thrive on Lycium barbarum and Lycium chinense plants, members of the nightshade family.
Production commences with planting goji shrubs in nutrient-rich soil, ensuring proper irrigation. These shrubs, growing up to 5 feet tall, bear small purple flowers that mature into vibrant red berries. Harvesting involves delicate handpicking to prevent bruising.
The versatile berries can be consumed fresh or dried. Drying methods, including sun-drying or low-heat techniques, preserve their nutritional content, creating nutritious dried goji berries.
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 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 300mg | 12.50% | |
| Total Carbohydrate 76.7g | 25.33% | |
| Dietary Fiber 13.3g | 47.48% | |
| Total Sugars 46.7g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 13.3g | 26.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 190mg | 14.62% | |
| Iron 7.5mg | 38.89% | |
| Potassium 1670mg | 35.53% | |
* 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 | Whole | Organoleptic |
| Color | Reddish | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 13.0% w/w | USP<731> |
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