For over 2000 years, the Japanese have used thekoji fermentation method. Thats how they make vinegar, miso and soy sauce. Fermentation is a natural process that preserves and enhances foods.

Kojiis the Japanese term for cultured grain. This food-based process starts with growing koji culture on cooked rice. As the Koji matures and ferments, its enriched with iron. Then, its harvested and processed into powdered koji iron.

Earth Source Food Fermented Koji Iron:

Supports womens health, especially duringpregnancy, menstruation and puberty*
Is clinically-studied gentleon stomach andeasy to absorb*
Contains Ultimine, a patent-pendingslow-releaseform of iron*

• Kosher
• Halal
• Vegan

Free of:Gluten, Wheat, Soy, Yeast, Sugar, Salt, Artificial Flavors, Artificial Sweeteners, Artificial Colors

As a dietary supplement for adults, take one (1) vegetable capsule daily, preferably with a meal or as directed by a healthcare practitioner.