Solgar® Food Fermented Koji Iron is different… delivering scientifically researched Ultimine™, a unique, patent pending form of bioavailable slower-release iron.
Fermentation may improve the nutritional profile of a food and increase absorption and bioavailability of vitamins and minerals. But this may depend on the fermentation method and the type of food fermented.(5 )
Koji fermented iron is made by a natural process where iron is introduced into the Koji material and the iron is actually absorbed and stored by the Koji culture. Through this food-based fermentation, Solgar® Earth Source Koji Iron provides a highly absorbable form of iron that is gentle on the stomach and a vegan-friendly formulation.(1)
Iron is present mostly in animal protein like lean meats and seafood, but also in nuts, tofu and white beans in smaller amounts. Iron helps make haemoglobin, the crimson pigment in red blood cells, that helps carry oxygen around the body. It also helps energise the body and athletes may need more iron to support oxygen transport to muscles so they can keep exercising.(6,7) Solgar Earth Source® Koji Iron vegetable capsules are suitable for those following a plant-based lifestyle and provide the convenience of 27 mg of koji fermented iron, in a single serving.
Iron contributes to:
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