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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: Mentha piperita
Plant Part Used: Leaves
Processing Method: Drying,grinding
Peppermint C/S Leaf, scientifically known as Mentha piperita, refers to the dried leaves of the peppermint plant. This aromatic herb is widely recognized for its potential health benefits and versatile uses. Peppermint leaves contain various bioactive compounds, including menthol, menthone, flavonoids, and essential oils. Menthol is one of the prominent compounds responsible for peppermint's characteristic cooling sensation and potential therapeutic effects.
| Main Producing Countries |
Bulgaria, China, Egypt, Germany, India, Morocco 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 2.3g | 3.08% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 81.2mg | 3.38% | |
| Total Carbohydrate 58.6g | 19.33% | |
| Dietary Fiber 23.4g | 83.54% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 17.4g | 34.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 365mg | 28.08% | |
| Iron 5.5mg | 27.78% | |
| Potassium 612mg | 13.02% | |
* 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 | Cut/Shift | Organoleptic |
| Color | Light green to dark green | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Strong, Sweet and Tangy | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Foreign material | NMT 2.0% | USP |
| Pesticide residue | Meet USP<561> | USP<561> |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | NMT 10 cfu/g | USP<2022> |
| Salmonella | Not Detected | USP<2022> |
| Coliforms | NMT 10 cfu/g | USP<2022> |
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