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Botanical Name: Aloe barbadensis
Plant Part Used: Gel
Processing Method: Extraction
Aloe Vera is a wonder plant with vitamins, minerals, fatty acids and a lot more. As per records, humans have been using Aloe Vera since 16th century BC in many countries like India, Japan, Egypt, Mexico and Greece. At present, it is widely used in cosmetics like creams and ointments, food flavorings, food supplements and herbal remedies. Ayurveda uses Aloe Vera for skin treatment, wound healing, burns, ulcers, and hair.
Main Producing Countries |
United States
|
Product Use |
Aloe vera, belonging to the genus Aloe, is a succulent native to the Arabian Peninsula but cultivated globally. It thrives in warm, dry climates and requires well-drained soil. Production involves harvesting the thick, fleshy leaves and extracting the gel within. This gel undergoes processing methods like freeze-drying and pasteurization to preserve its nutrients and extend shelf life.
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 8mg | 0.33% | |
| Total Carbohydrate 77.9g | 25.67% | |
| Dietary Fiber 8.2g | 29.27% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 21.5g | 42.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 11.4mg | 0.85% | |
| Iron 175mg | 972.22% | |
| Potassium 79.5mg | 1.68% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
The biological source of Angelica is Aloe barbadensis.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Off white | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | Passes through #60 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Solubility in 50% Alcohol | NLT 80.0% w/v | USP <1236> |
| pH 5% Solution | 4-7 | USP<791> |
| Identification | Mucilage By TLC | TLC |
| Assay | 200:1 | 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 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
| Staphylococcus aureus | Absent | USP<62> |
Detail not available
SynonymsDetail not available
Biological Source'Detail not available'
Detail not available
Parts UsedDetail not available
Major componentsDetail not available
Other constituentsDetail not available
Health categoriesDetail not available
DescriptionDetail not available
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