| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 6.25% |
| XXXXX | XXXXX | 12.50% |
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$0.00/Gm
Botanical Name: Pyrus bretschneideri
Plant Part Used: Fruit
Processing Method: Drying and Grinding
It is a powdered form of pears, which are the fruit of the Pyrus tree.Pears are a rich source of various phytochemicals, including dietary fiber, antioxidants (such as vitamin C and flavonoids), and minerals (including potassium and copper). These phytochemicals contribute to the potential health benefits of pears. It is commonly used in a variety of food and beverage applications to impart pear flavor and nutritional value to products.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 1.4g | 1.54% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 6.25mg | 0.25% | |
| Total Carbohydrate 90.1g | 30.00% | |
| Dietary Fiber 13.5g | 48.20% | |
| Total Sugars 20.5g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 3.6g | 6.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 90.25mg | 6.92% | |
| Iron 1.8mg | 5.56% | |
| Potassium 925mg | 19.68% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light White | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 100% 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> |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Chromium | NMT 1 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 | Negative | USP<62> |
| Salmonella | Negative | USP<62> |
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