Botanical Name: Brassica oleracea
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Belonging to the family of Brassicaceae, Cabbage is a leafy vegetable, available in different colors like green, red, or white. Native to European countries, Cabbage is a good source of antioxidants such as choline, beta-carotene, lutein, and zeaxanthin. Kaempferol, quercetin, apigenin, anthocyanidins, isothiocyanate, and phenolic acids are the primary active components of cabbage. It has a good nutritional value as it is rich in vitamins and minerals. Consumption of cabbage is good for heart, bone, and gut health.
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|Mesh size||Passes through #80 mesh||USP<786>|
|Loss on drying||NMT 8.0% w/w||USP<731>|
|Total ash||NMT 6.0% w/w||USP<561>|
|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>|
|Total Plate Count||NMT 100,000 cfu/g||USP<61>|
|Yeast & Mold||NMT 1000 cfu/g||USP<61>|
|Staphylococcus aureus||NMT 10 cfu/g||USP < 62 >|