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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Arthrospira platensis
Plant Part Used: Whole plant
Processing Method: Drying,grinding
It is cyanobacterium also commonly known as blue-green algae. It is an edible alga that can be used as a dietary supplement. It is a good source of vitamin B1, B2, B3, and C protein, and minerals like magnesium, calcium, copper, and iron. The major active component of spirulina is phycocyanin. It act as a potent antioxidants that provide protection against harmful oxidative species.
| Main Producing Countries |
China, India, Mexico, Taiwan, Thailand and United States
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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: 100 g
| Amount/serving | % Daily Value* | |
| Total Fat 8g | 12.31% | |
|---|---|---|
| Saturated Fat 0.6g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 1048mg | 43.67% | |
| Total Carbohydrate 24g | 8.00% | |
| Dietary Fiber 3.6g | 0.00% | |
| Total Sugars 3.1g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 62g | 124.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 150mg | 11.54% | |
| Iron 28.6mg | 155.56% | |
| Potassium 1363mg | 29.00% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
It is a free-flowing powder having dark green colored with a characteristic odor.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Blue Green to Green | Organoleptic |
| Odor | Mild,Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Particle size | 6-10 micron in Diameter , 20-60 micron in Length | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Acid Insoluble Ash | NMT 0.50% w/w | USP<561> |
| Tapped Bulk Density | 0.70- 0.85 g/ml | USP<616> |
| Protein | NLT 60% | Kjeldahl Method |
| Pesticide residue | Meet USP<561> | USP<561> |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.20 ppm | USP<232> |
| Arsenic | NMT 0.50 ppm | USP<232> |
| Mercury | NMT 0.025 ppm | USP<232> |
| Cadmium | NMT 0.20 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Absent | USP<2022> |
| Salmonella | Absent | USP<2022> |
| Staphylococcus | Absent | USP<2022> |
| Coliform | Absent | USP<2021> |
| bile-tolerant gram-negative bacteria | NMT 100 cfu/g | USP<2022> |
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