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: