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$0.00/Gm
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Botanical Name: Rheum rhabarbarum
Plant Part Used: Root
Processing Method: Drying, Grinding
Rhubarb is an herbaceous plant characterized by its fleshy, edible stalks. Native to Asia, this member of the Polygonaceae family is renowned for its rich bioactive component profile, which includes anthraquinones, dianthrones, naphthalins, stilbenes, galloyglucoses, anthocyanins, flavonoids, polyphenols, organic acids, and acylglucose. It is also a good source of potent antioxidants such as emodin, aloe-emodin, rhein, and physcion. In terms of nutrition, Rhubarb offers a wealth of vitamins and minerals, including folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, vitamin K, vitamin A, Vitamin C, Vitamin E, among others. Incorporating Rhubarb root into one's diet can potentially offer many types of health benefits.
Main Producing Countries |
China, Germany, United Kingdom and United States
|
Product Use |
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 5mg | 0.21% | |
| Total Carbohydrate 79.54g | 26.33% | |
| Dietary Fiber 8.9g | 31.77% | |
| Total Sugars 11.5g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 10.1g | 20.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 155mg | 11.92% | |
| Iron 0.27mg | 0.00% | |
| Potassium 378mg | 8.04% | |
* 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 Rhubarb is Rheum palmatum.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown Red | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NMT 95% 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> |
| Pesticide residue | Meet USP<561> | Meet USP<561> |
| Impurity | NMT 1% | / |
| 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> |
| Coliforms | Absent | USP<62> |
| Staphylococcus Aureus | Absent | USP<62> |
Synonyms
Biological Source
Rheum rhabarbarum
Parts Used
Root
Major components Other constituentsDetail not available
Health categoriesDescription
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