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Botanical Name: Urtica dioica
Plant Part Used: Leaf
Processing Method: Drying, Grinding, Extracting
Also known as Stinging nettle or common nettle that belongs to the family Urticaceae. It is native to Europe, Asia, and Africa. Terpenoids, carotenoids, sterol, isolectin, and tannin are the major active components present in nettle leaves. These leaves are rich in vitamins like Vitamin A, B, C, and K and minerals like calcium, iron, magnesium, phosphorus, potassium, and sodium. It is a good source of potent antioxidants like kaempferol,
quercetin, caffeic acid, and coumarins scavenge harmful free radicles and protect our cells. These leaves have a good nutritional value though it contains essential amino acids, linoleic acid, linolenic acid, palmitic acid, stearic acid, and oleic acid.
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 0.4g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 16mg | 0.67% | |
| Total Carbohydrate 28g | 9.33% | |
| Dietary Fiber 20g | % | |
| Total Sugars 1.2g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 10.8g | 20.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 2540mg | 195.38% | |
| Iron 32.4mg | 177.78% | |
| Potassium 1336mg | 28.43% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Greenish Brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| 50% Alcohol solubility | NLT 80% | IP |
| Solubility in water | NLT 80% | IP |
| pH 5% Solution | 4-6 | usp<791> |
| Assay | 10:1 | TLC |
| Identification | Glycoside by TLC | TLC |
| 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 5,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 500 cfu/g | USP<61> |
| E. Coli | Negative | USP<62> |
| Salmonella | Negative | USP<62> |
| Staphylococcus aureus | Negative | USP<62> |
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