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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: Plantago ovata
Plant Part Used: Husks
Processing Method: Drying, Grinding
It is also known as Isabgol which belongs to the family Plantaginaceae. The husks are harvested , carefully cleaned, dried, and grinded to produce powder with 95% psyllium content. It is a good source of protein, carbohydrates, and dietary fiber. Arabinoxylans are the most abundant constituent in psyllium husk. It is also rich in antioxidants, flavonoids, and phenolics like phytochemicals. soluble and insoluble fibers, sulfur-containing amino acids are present.It is a popular ingredient in dietary supplements and it adds fiber to smoothies, shakes, baked goods, and other recipes.
| Main Producing Countries |
Bangladesh, China, Iran and Pakistan
|
|---|
Psyllium, known scientifically as Plantago ovata, is native to India and cultivated mainly in the western and southern regions, with presence in countries like Bangladesh, Pakistan, and Iran. Its cultivation follows a stringent process to ensure final product quality and purity.
Production starts with harvesting small, brown seeds, which are sun-dried and cleaned to eliminate impurities. Dehusking removes the seed's outer layer, yielding a white, fibrous husk. This husk undergoes drying and grinding to produce psyllium powder.
Extraction methods vary, with mechanical grinding and sieving being common for husk separation from seeds. Water-based extraction, involving seed treatment and husk separation, is another method. Mechanical processes are favored for efficiency and nutrient preservation, resulting in higher-quality products.
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 82mg | 3.42% | |
| Total Carbohydrate 82.4g | 27.33% | |
| Dietary Fiber 74g | 264.18% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 0g | 0.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 166.7mg | 12.77% | |
| Iron 4.5mg | 22.22% | |
| Potassium 913.7mg | 19.43% | |
* 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 | Pale Buff-White | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Bland mucilaginous | Organoleptic |
| Loss on drying | NMT 10% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Identification (Microscopically A) | Mounted in Cresol-Cell, viewed microscopically are composed of polygonal prismatic cells having 4 to 6 straight or slightly wavy walls. | USP |
| Identification (Microscopically B) | Mounted in alcohol and irrigated with water viewed microscopically, the mucilage in the outer part of the epidermal cells swells rapidly goes into solution. | USP |
| Assay | NLT 95% | USP |
| Acid Insoluble Ash | NMT 1% | USP<561> |
| Swell Volume | NLT 45 ml/gm | USP |
| Total consumable fiber | NLT 85% | USP |
| Light extraneous Matter | NMT 5% | USP |
| Eggs larvae or whole insects | Absent | USP |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 0.3 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 | Absent | USP<2022> |
| Salmonella | Absent | USP<2022> |
| Staphylococcus aureus | Negative | USP<2022> |
| Pseudomonas aeruginosa | Negative | USP<2022> |
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