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Botanical Name: Brassica oleracea
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Belonging to the family of Brassicaceae, broccoli is a green color, nutrient-rich edible plant vegetable. The active chemical components in broccoli are glucosinolates, phenolics, and isothiocyanates. It also contains vitamins A, B9, C, E, and K, and the minerals such as iron, zinc, potassium, phosphorus, and selenium. It is also rich in polyphenols namely kaempferol, quercetin glucosides, and isorhamnetin. Rich in antioxidants and fiber, it has many skincare and healthcare benefits. Intake of broccoli is good for the heart, eye, skin, immune system
Main Producing Countries |
China, India, Mexico, Spain and United States
|
Product Use |
Broccoli, a nutritious vegetable belonging to the Brassica family, is primarily cultivated in temperate regions worldwide. The production process begins with the careful cultivation of broccoli seeds in well-prepared soil, typically in cooler seasons to optimize growth. Farmers plant broccoli seeds directly into the ground or start them in seedbeds before transplanting them to the field. Broccoli plants require consistent watering, fertile soil, and adequate sunlight to thrive. Harvesting usually occurs when the broccoli heads are firm and tightly closed but before they begin to flower. Harvesting is done by hand, with workers cutting the broccoli heads from the main stem using sharp knives. After harvesting, the broccoli heads are quickly cooled to preserve their freshness and nutritional content.
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 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 33mg | 1.38% | |
| Total Carbohydrate 71.6g | 23.67% | |
| Dietary Fiber 9.2g | 32.84% | |
| Total Sugars 8.1g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 19.82g | 38.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 64mg | 4.92% | |
| Iron 1.73mg | 5.56% | |
| Potassium 350mg | 7.45% | |
* 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 | Green | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Mesh size | Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 8.0% w/w | USP<731> |
| Total ash | NMT 8.0% w/w | USP<561> |
| Pesticide residue | Meet USP<561> | Meet USP<561> |
| Identification | Identical to R.S. sample | As per 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 | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
Detail not available
SynonymsDetail not available
Biological Source'Detail not available'
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Parts UsedDetail not available
Major componentsDetail not available
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