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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.09% |
| XXXXX | XXXXX | 2.37% |
| XXXXX | XXXXX | 6.80% |
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$0.00/Gm
Botanical Name: Siraitia grosvenorii
Plant Part Used: fruit
Processing Method: Extraction
Monk fruit, also recognized by its scientific name, Luo Han Guo, is a member of the Cucurbitaceae family. Native to regions of Southeast Asia, China, and Thailand, this fruit is popularly used as a natural, low-calorie sweetener. The sweetness in monk fruit is primarily due to the presence of active compounds known as cucurbitane glycosides - Mogroside IV, Mogroside V, and Mogroside VI. Among these, Mogroside V is notably present in higher concentrations in fruit extracts. Aside from providing sweetness, Mogrosides serve as potent antioxidants, protecting cells from the damaging effects of harmful free radicals. Monk fruit is also notable for its rich nutrient content. It is laden with both essential and non-essential amino acids, as well as a variety of minerals, including magnesium (Mg), calcium (Ca), potassium (K), manganese (Mn), iron (Fe), zinc (Zn), and sodium (Na).
| Main Producing Countries |
China
|
|---|
After harvesting, monk fruit undergoes thorough washing and cleaning to remove soil and impurities. Following the cleaning process, the monk fruit is dried using methods such as air-drying or low-temperature dehydration to preserve the integrity of its natural sweetening compounds, particularly mogrosides. Once dried, the fruit is often processed by extracting the sweet components and concentrating them into a powder or liquid form, which retains the fruit’s natural flavor and potential health benefits. This concentrated sweetener is then packaged in airtight containers to prevent moisture absorption and maintain freshness, ensuring that monk fruit retains its quality and beneficial properties from farm to table.
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 0.1g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 905mg | 37.71% | |
| Total Carbohydrate 44.56g | 14.67% | |
| Dietary Fiber 0g | 0.00% | |
| Total Sugars 13.72g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 3.75g | 6.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 0mg | 0.00% | |
| Iron 0mg | 0.00% | |
| Potassium 40mg | 0.85% | |
* 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 | Light yellow | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 95% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10% w/w | USP<731> |
| Assay (Mogroside V) | 48.0% - 52.0% | HPLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 0.5 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| Salmonella | Negative | USP<2022> |
| Coliforms | NMT 30 cfu/g | USP<2022> |
| Staphylococcus aureus | Negative | USP<2022> |
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