| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 9.09% |
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$0.00/Gm
| Main Producing Countries |
China and India
|
|---|
Green pea sprouts are produced by germinating green pea seeds under controlled conditions. The process begins with selecting high-quality, organic green pea seeds that have been thoroughly cleaned and sorted. The seeds are then soaked in water for a period of 8-10 hours to enhance their moisture content and initiate the sprouting process.
After soaking, the seeds are placed in a sprouting tray or other suitable container with a moist substrate such as a paper towel or vermiculite. The sprouting trays are then kept in a warm, dark environment, with proper ventilation and regular spraying of water to maintain moisture levels. This encourages the seeds to germinate and grow rapidly, as the warm and humid conditions mimic the ideal natural environment needed for sprouting.
Once the sprouts have grown to a desired length of about 2-4 inches, they are harvested by gently removing them from the sprouting tray. The sprouts are then thoroughly washed and sorted before packaging and distribution.
Green pea sprouts are mostly grown domestically, with a few imports coming from countries such as China and India. However, due to their quick germination time and easy growth, they can also be cultivated in home gardens and small-scale farms.
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 7.6g | 10.77% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 200mg | 8.33% | |
| Total Carbohydrate 2.5g | 0.67% | |
| Dietary Fiber 0g | 0.00% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 85g | 170.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 200mg | 15.38% | |
| Iron 8mg | 44.44% | |
| Potassium 210mg | 4.47% | |
* 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 | Light yellow | 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> |
| pH | 6 - 8 | USP<791> |
| Protein | NLT 85% | Kjeldahl Method |
| 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 0.1 ppm | USP<232> |
| Cadmium | NMT 0.5 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> |
| Staphylococcus | Negative | USP<2022> |
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