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Botanical Name: Asparagus racemosus
Plant Part Used: Root
Processing Method: Drying, Grinding
Also known as Shatamull, Shatawari belongs to Asparagaceae. It is native to India and Australia. Steroidal saponins, mucilage, and alkaloids are the major active components present in this root. It is very nutritious because it contains vitamins and minerals like vitamins A, B1, B2, C, E, Mg, P, Ca, Fe, and folic acid. It is a powerhouse of potent antioxidants like quercetin, rutin, racemofuran, asparagamine A, and racemosol that protect our cells from harmful free radicles. It has many health benefits.
Main Producing Countries |
India and Sri Lanka
|
Product Use |
Shatavari plants are grown from seeds or by dividing the roots of a mature plant.
To ensure high-quality shatavari, sustainable farming practices are encouraged, such as organic and biodynamic farming. The use of chemical fertilizers, pesticides, and herbicides is discouraged as it can affect the medicinal properties of the plant. The plants are usually harvested after 2-3 years of growth when the roots are thick and mature.
After harvesting, the roots are washed, dried, and then processed into various forms such as powder, capsules, liquid extracts, or teas. The processing methods may vary depending on the manufacturer, but the most common ones include sun drying, indirect heating, and low-temperature vacuum drying.
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 3.76g | 4.62% | |
|---|---|---|
| Saturated Fat 1.2g | 5.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 10.95mg | 0.42% | |
| Total Carbohydrate 48.54g | 16.00% | |
| Dietary Fiber 14.8g | 52.84% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 21.8g | 42.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 80.93mg | 6.15% | |
| Iron 24.22mg | 133.33% | |
| Potassium 14.91mg | 0.30% | |
* 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 | Brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 95% Passes through #60 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Identification | Identical to R.S. sample | 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> |
| Staphylococcus aureus | Negative | USP<62> |
Shatavari, Wild Asparagus, Asparagus bush
SynonymsShatapadi, Vrishya, Dipya, Dvipshatru, Adharkanthika, Supatra, Bahumula, Shatahriya, Narayani, Laghuparnika, Shatavirya, Abhiru.
Biological SourceAsparagus racemosus
Liliaceae
Parts UsedRoot
Major componentsA group of steroidal saponins, vitamins A, B1, B2, C, E, Mg, P, Ca, Fe, and folic acid. In roots, leaves, and fruits of shatavari, sarsasapogenin and shatavarin I-IV are present [1].
Other constituentsEssential oils, asparagine, arginine, tyrosine, flavonoids (kaempferol, quercetin, and rutin), resin, and tannin [1].
Health categoriesImmunomodulatory, Galactogogue.
Description
The tuberous roots of Asparagus racemosus willd contains not less than 0.1% of Shatavarin IV, calculated on dried basis. Colour of roots are dirty white, wrinkled longitudinally and the hard-central core is yellow. It is starchy and slightly bitter followed by sweet taste [2].
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