Organic Green Bell Pepper Powder

SKU#: GJ6622
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Product Description

Botanical Name: Capsicum annuum
Plant Part Used: Fruit
Processing Method: Drying, Grinding

also known as sweet pepper or capsicum which belongs to the family Solanaceae. This plant is native to Mexico, America. Capsaicin is the major bioactive component present in this product. This fruit also contains vitamins like vitamin A, B6, B9, C, E, and minerals. It is a powerhouse of potent antioxidants like quercetin, luteolin, capsaicinoids, and beta carotene that neutralize the harmful free radicles. Intake of this fruit is good for Eye, joints, brain, heart, and immune system. 

  • Product Type:
    Raw Material/Extract
  • Product Category:
    Organics
  • Product Sub Category:
    Herb-Spices-Seasonings
  • Product Mix Category:
    Organic RM powders
  • Package Type:
    25.00Kg

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.

Nutrition Facts

Serving Size: 100g

Calories
per serving 372
Amount/serving % Daily Value*
Total Fat 2.8g 3.08%
Saturated Fat 0.4g 0.00%
Trans Fat 0g %
Cholesterol 0mg 0.00%
Sodium 37.5mg 1.54%
Total Carbohydrate 68.7g 22.67%
Dietary Fiber 21.3g 76.04%
Total Sugars 38.5g %
Includes 0g Added Sugars 0.00%
Protein 17.9g 34.00%
Vitamin D 0mcg 0.00%
Calcium 134mg 10.31%
Iron 10.4mg 55.56%
Potassium 3170mg 67.45%

* 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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Biological source: Capsicum annuum
Shelf Life: 24months
Plant part used: Fruit
Country Of Origin: China
Items Specification Test Methods
Physical Analysis
Description Powder Organoleptic
Color Green Organoleptic
Odor Characteristic Organoleptic
Taste Characteristic Organoleptic
Mesh size 90% Passes through #60 mesh USP<786>
Loss on drying NMT 10.0% w/w USP<731>
Total ash NMT 10.0% w/w USP<561>
Identification 100% 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 100,000 cfu/g USP<61>
Yeast & Mold NMT 1000 cfu/g USP<61>
E. Coli Absent USP<62>
Salmonella Absent USP<62>

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