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Botanical Name: Petroselinum crispum
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Belonging to the Apiaceae family, the popular spice parsley is a hardy biennial herb. Native to Southern Europe and Western Asia. Furanocoumarins e.g., xanthoxin, trioxalen, and angelicin, quercetin, apiol, myristicin, apigenin, luteolin, and their glycosides are the major bioactive components found in the leaves of this herb. It is rich in minerals like iron, calcium, phosphorus, magnesium, sodium, potassium, iodine, manganese, sulfur, and vitamins like vitamins A, C, and K. It contains a diastase enzyme that helps break down starch into maltose. Intake of this herb is good for the heart, bone, and eye health.
Main Producing Countries |
Argentina, Brazil, China, Egypt, India, Italy, Spain, Turkey and United States
|
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: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 5.48g | 7.69% | |
|---|---|---|
| Saturated Fat 2.1g | 10.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 452mg | 18.83% | |
| Total Carbohydrate 50.6g | 16.67% | |
| Dietary Fiber 26.7g | 95.32% | |
| Total Sugars 7.27g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 26.6g | 52.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 1140mg | 87.69% | |
| Iron 22mg | 122.22% | |
| Potassium 2680mg | 57.02% | |
* 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 | Green | 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 | 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> |
Detail not available
SynonymsDetail not available
Biological Source'Detail not available'
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Parts UsedDetail not available
Major componentsDetail not available
Other constituentsDetail not available
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DescriptionDetail not available
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