Botanical Name: Vigna radiata
Plant Part Used: Sprout
Processing Method: Drying, Grinding
Also known as green gram, maash, monggo which belongs to the family legume. It is native to India. This sprout has great nutritional value. It is rich in vitamins and minerals such as folate, thiamine, riboflavin, niacin, pyridoxine, Vitamin K, Vitamin E, Vitamin C, zinc, selenium, magnesium, and calcium, Sodium, Potassium, Manganese, copper. It is a good source of dietary fiber, Omega-3 fatty acids, Omega-6 fatty acids, protein. Intake of mung sprout is good for heart, gut, blood circulatory system.
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.
The biological source of Mung Bean is Vigna radiata.
|Mesh size||Passes through #60 mesh||USP<786>|
|Loss on drying||NMT 6.0% 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 0.5 ppm||USP<232>|
|Total Plate Count||NMT 100,000 cfu/g||USP<61>|
|Yeast & Mold||NMT 1000 cfu/g||USP<61>|
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