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Botanical Name: Spinacia oleracea
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Spinach, also known as Swiss chard, Aspanakh. This leafy green vegetable belongs to the family Amaranthaceae and is resident in Iran, Nepal, and China. It contains a wide range of bioactive compounds like Lutein, Nitrates, Quercetin, Zeaxanthin, and Kaempferol. It is rich in powerful antioxidants that provide protection against oxidative stress. These green leaves are rich in protein, carbohydrates, and insoluble fiber along with this, it is also a good source of vitamins and minerals like Vitamin A, C, K1, Folic acid, Iron, and Calcium.
Main Producing Countries |
China, Italy, Japan and Spain
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Product Use |
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: 100 g
Amount/serving | % Daily Value* | |
Total Fat 3.87g | 4.62% | |
---|---|---|
Saturated Fat 0g | 0.00% | |
Trans Fat 0g | % | |
Cholesterol 0mg | 0.00% | |
Sodium 0mg | 0.00% | |
Total Carbohydrate 40.66g | 13.33% | |
Dietary Fiber 24.26g | 86.61% | |
Total Sugars 0g | % | |
Includes 0g Added Sugars | 0.00% | |
Protein 31.15g | 62.00% |
Vitamin D 0mcg | 0.00% | |
---|---|---|
Calcium 2988mg | 229.85% | |
Iron 26.69mg | 144.44% | |
Potassium 3334mg | 70.94% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
It is a free-flowing powder that is green-colored and with a characteristic odor.
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Items | Specification | Test Methods |
---|---|---|
Physical Analysis | ||
Description | Powder | Organoleptic |
Color | Green | Organoleptic |
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Mesh size | NLT 90% Passes through #60 mesh | USP<786> |
Loss on drying | NMT 5.0% w/w | USP<731> |
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 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 | Absent | USP<62> |
Salmonella | Absent | USP<62> |
Staphylococcus aureus | Absent | USP < 62 > |
Spinach, Palak, Palanga
SynonymsPasalai, Mathubucchali, Chhurika
Biological SourceSpinacia oleracea
Amaranthaceae
Parts UsedLeaves
Major componentsSpinach contains different carotenoids like lutein, ß-carotene, violaxanthin and 9’-(Z)-neoxanthin and contains high concentration of vitamins like A, E, C and K [Fig.3][1].
Other constituentsFolic acid, oxalic acid, various minerals present in spinach, these are magnesium, manganese, calcium, phosphorus, iron, zinc, copper and potash [1].
Health categoriesAntioxidant, anthelmintic.
Description
Spinach (Spinach oleracea) is an edible flowering and annual plant having medicinal property [1].