Ingredients :Soybean Enzyme 20% (Soybean, Hwanggukbacterium, Korea), Medicinal Bean Enzyme 20% (Soybean, Hwanggukbacterium, Korea), Lentil Enzyme 30% (Rentil Bean, Hwanggukbacterium, Canada), Chick Bean Enzyme 30% (Egyptian Bean, Hwangkukgyun, Myanmar)

<Plant high protein 4 large beans fermentation>

Most of the human tissues such as hair, skin, brain, liver, and lungs are made of protein, and the cell activity that maintains life is also controlled by protein.

However, in order to use protein in the body, the protein must be digested (degraded) in the form of amino acids, but protein is difficult to digest.

Compared to meat, four types of legumes, which are low in fat and high in protein, are nutritionally blended and microbial fermentation (decomposition) with patented Hwangkuk bacteria.

During the fermentation process, proteins are easily digested and filled with proteolytic enzymes to help promote health.

[Representative nutrients for fermentation of two representative soybeans in Korea]

-Soybean fermentation enzyme 10%:Protein, isoflavone, calcium, iron.

-Yak bean fermentase 10%:protein, dietary fiber, linolenic acid, lecithin

[Superfood legumes two types of fermentation representative nutrients]

-Lentil fermentation enzyme 4%:Retinol, vitamins, folic acid, carotene

-Chickpea fermentase 20%:Protein, isoflavone, mineral, saponin

<Soybean Fermentation Enzyme Effect>

1. Substitute for breakfast that is difficult to digest and chased by time

2. Vegetable protein supplement for middle-aged muscles

3. Enzymes and nutrition supplementation for office workers and students who spend a lot of time sitting

4. Those who start enzyme fasting

<How to eat>

As a substitute for meals after waking up with poor digestive power, chew 4g each before meals or whenever there is a feeling of hunger, or dissolve in non-hot water or milk. (Fermented liquid, green juice, low fat milk, soy milk, honey water, etc. can be eaten healthier and more deliciously.)