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$0.00/Gm
Botanical Name: Zingiber officinale
Plant Part Used: Root
Processing Method: Extraction
The Ginger plant grows in warm climates like that of China, India, the Caribbean, Africa, and others. Gingerol is the major bioactive component present in this rhizome. It is rich in phenolic and terpene compounds. It also has good nutritional value. It contains a quite good number of vitamins such as thiamine, riboflavin, niacin, vitamin C and minerals like magnesium and potassium. It is a powerhouse of antioxidants that neutralize the harmful effects of oxidative stress. It is a well-known ayurvedic medicine. It has many health beneficial role.
Main Producing Countries |
China, Indonesia, Nepal and Thailand
|
Product Use |
Ginger (Zingiber officinale) is a flowering plant prized for its underground stem, or rhizome, used both as a spice and medicinal herb. Native to Southeast Asia, it holds a rich history in traditional medicine and culinary practices.
Major ginger production occurs in India, China, Nepal, Thailand, and Indonesia, thriving in warm, humid climates of subtropical or tropical regions. Rhizomes are typically harvested 7-10 months after planting and can be collected multiple times yearly.
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 3.46g | 4.62% | |
---|---|---|
Saturated Fat 0g | 0.00% | |
Trans Fat 0g | % | |
Cholesterol 0mg | 0.00% | |
Sodium 13.26mg | 0.54% | |
Total Carbohydrate 82.55g | 27.33% | |
Dietary Fiber 9.27g | 33.09% | |
Total Sugars 7.87g | % | |
Includes 0g Added Sugars | 0.00% | |
Protein 8.43g | 16.00% |
Vitamin D 0mcg | 0.00% | |
---|---|---|
Calcium 73.46mg | 5.62% | |
Iron 2.75mg | 11.11% | |
Potassium 1905mg | 40.53% |
* 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 | Yellow | Organoleptic |
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Mesh size | NLT 95% Passes through #80 mesh | USP<786> |
Loss on drying | NMT 10.0% w/w | USP<731> |
Total ash | NMT 10.0% w/w | USP<561> |
Residual Solvent | Meets the USP requirements | USP<467> |
Assay (Gingerols) | NLT 2% | HPLC |
Total Heavy Metals | NMT 10 ppm | USP<231> |
Lead | NMT 2 ppm | USP<232> |
Arsenic | NMT 2 ppm | USP<232> |
Mercury | NMT 1 ppm | USP<232> |
Cadmium | NMT 1 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 | Negative | USP<62> |
Salmonella | Negative | USP<62> |
Synonyms
Biological Source
Zingiber officinale
Parts Used
Root
Major components Other constituentsDetail not available
Health categoriesDescription