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$0.00/Gm
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Botanical Name:Salvia officinalis
Plant Part Used: Leaf
Processing Method: Drying, Grinding
Belonging to the family of Lamiaceae, Sage is a perennial, evergreen shrub having greyish leaves and purplish flowers. Native to the Mediterranean region, the common sage has been used for medicinal and culinary purposes. It has also served as a beautiful ornamental plant ever since its inception. Sage leaf contains tannic acid, oleic acid, ursolic acid, fumaric caid, chlorogenic acid, flavone, and estrogenic substances. These leaves are a good source of antioxidants that reduce the harmful effects of oxidative stress.
Main Producing Countries |
Albania, Bulgaria, China, Greece, India, Italy, Serbia, Spain and Turkey
|
Product Use |
Harvesting sage involves the careful collection of both its leaves and roots. For the leaves, the ideal time is just before the plant blooms, ensuring the highest concentration of flavor. Similarly, sage roots are harvested when the plant reaches maturity, typically after two to three years of growth. After harvesting, both the leaves and roots undergo meticulous cleaning to remove any impurities. They are then dried using methods like air drying or oven drying, with regular turning to ensure even drying and prevent mold growth. Once fully dried, the leaves and roots become brittle and crumble easily. At this stage, they are gently crushed or crumbled into smaller pieces for storage. This process preserves the flavor and medicinal properties of sage, making it ready for use in culinary dishes and herbal remedies.
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 12.75g | 18.46% | |
|---|---|---|
| Saturated Fat 7g | 35.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 11mg | 0.46% | |
| Total Carbohydrate 60.73g | 20.00% | |
| Dietary Fiber 40.3g | 143.87% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 10.63g | 20.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 1652mg | 127.08% | |
| Iron 28.12mg | 155.56% | |
| Potassium 1070mg | 22.77% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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 | Powder | Organoleptic |
| Color | Light-brownish green | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | Passes through #60-80 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> |
| Foreign Material | NMT 2.0% | 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 | Negative | USP<62> |
| Salmonella | Absent | USP<62> |
Detail not available
SynonymsDetail not available
Biological Source'Detail not available'
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