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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
| Main Producing Countries |
China, India, Indonesia and Nigeria
|
|---|
Sweet potatoes, also known as Ipomoea batatas, are root vegetables that are native to South America. They are believed to have been first domesticated in Peru over 8,000 years ago. Today, sweet potatoes are widely grown in tropical and temperate regions all over the world.
The production of sweet potatoes involves several steps including planting, growing, harvesting, and post-harvest processing. The most common method of producing sweet potatoes is through propagation of seedlings. Seedlings are carefully selected from the best quality sweet potatoes and planted in well-draining soil.
Sweet potatoes require a warm and sunny climate with well-drained, fertile soil. The plants are typically ready for harvest after 90 to 120 days, depending on the variety and climate. Once the potatoes are harvested, they are left to cure for a few weeks to maximize their sweetness and to improve their storage ability.
Sweet potatoes are widely sourced from countries such as China, India, Indonesia, Uganda, and Nigeria. In the United States, the top sweet potato-producing states are North Carolina, California, Mississippi, Louisiana, and Texas.
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 0.43g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 220mg | 9.17% | |
| Total Carbohydrate 87.1g | 29.00% | |
| Dietary Fiber 13.04g | 46.55% | |
| Total Sugars 18.69g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 6.6g | 12.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 122mg | 9.38% | |
| Iron 2.44mg | 11.11% | |
| Potassium 1348mg | 28.68% | |
* 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 | Yellow | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 100% 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> |
| Identification | Complies as per reference standard | TLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 2 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 2 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 | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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