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$0.00/Gm
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Botanical Name: Monascus purpureus
Plant Part Used: Grain
Processing Method: Drying, Grinding
Red Yeast Rice is a fermented product derived from rice that has been infused with a specific strain of yeast, Monascus purpureus. It has been used for centuries in traditional Asian cuisine and herbal medicine. It contains naturally occurring compounds known as monacolins, specifically monacolin K, which is chemically identical to the statin drug lovastatin. Monacolins are believed to contribute to the potential effects of Red Yeast Rice. Additionally, Red Yeast Rice contains other bioactive compounds, including isoflavones and sterols.
Main Producing Countries |
Bangladesh, China and India
|
Product Use |
Cultivated from specific varieties of Oryza sativa, including Basmati, Jasmine, and Parboiled, rice undergoes a meticulous cultivation process involving planting in well-drained soils and flooded fields, followed by harvesting and milling to remove the outer husk, bran, and germ, resulting in distinct grains ready for various culinary applications; moreover, rice syrup solids, derived from raw rice grains, undergo a milling process to extract starch, mixed with water, enzymes, and heat to form a concentrated syrup, while rice syrup undergoes a clarification process to produce a clean, neutral-tasting sweetener.
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 2g | 3.08% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 0mg | 0.00% | |
| Total Carbohydrate 76.5g | 25.33% | |
| Dietary Fiber 6.2g | 22.13% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 8.2g | 16.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 0mg | 0.00% | |
| Iron 2.16mg | 11.11% | |
| Potassium 198mg | 4.21% | |
* 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 | Dark red | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 95% Passes through #60 mesh | USP<786> |
| Loss on drying | NMT 5.0% w/w | USP<731> |
| Total ash | NMT 5.0% w/w | USP<561> |
| Assay | 100% | TLC |
| 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 | Negative | USP<62> |
| Salmonella | Negative | USP<62> |
Synonyms
Biological Source
'Detail not available'
Parts Used
Grains
Major components Other constituentsDetail not available
Health categoriesDescription
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