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$0.00/Gm
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Main Producing Countries |
Bangladesh, China, Iran and Pakistan
|
Product Use |
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 1.2g | 1.54% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 0mg | 0.00% | |
| Total Carbohydrate 80.5g | 26.67% | |
| Dietary Fiber 79.5g | % | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 7.70g | 14.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 42.2mg | 3.23% | |
| Iron 4.15mg | 22.22% | |
| Potassium 750mg | 15.96% | |
* 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 biological source of Psyllium is Plantago ovata.
you can view and download documentation, see detailed product information, request for samples, and chat with our experts.
| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Whole | Organoleptic |
| Color | Pale Buff | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Bland mucilagenous | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 5.0% w/w | USP<561> |
| Acid insoluble ash | NLT 1% | USP<561> |
| Purity | NMT 95% | USP |
| Swell volume | NLT 50 ml/gm | USP |
| Light Extraneous matter | NMT 5% | USP |
| Foreign smell or taste | None | USP |
| Total consumable fiber | NLT 85% | USP |
| Insect fragments including mites | NMT 100 parts per 25g | USP |
| Egg larva or whole insects | Absent | USP |
| 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> |
Synonyms
Biological Source
Plantago ovata
Parts Used
Husk
Major components Other constituentsDetail not available
Health categoriesDescription
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