Thirteen ingredients are available in the marketplace
1. Koji Iron Fe-S
Koji iron is a source of iron produced using patented fermentation technology. The fementation features single strain Koji culture (Aspergillus oryzae) with food-grade, non-GMO raw ingredients, including ferrous sulfate . During the fermentaion, iron is absorbed into into the fungal cells (fungal mycelia) and ferrous sulfate is eliminated. The iron-rich fungal mycelia containing 7-9% iron is heat-inactivated, dried and ground to a fine powder. It is scientifically proven to be effective, slow release, has less side effects and improves gut health.
2. Koji Iron Fe-P
A fermentation is carried out using ferric pyrophosphate as an iron source for Koji culture. Iron is absorbed during the fermentation into the fungal cells (fungal mycelia) and ferric pyrophosphate is eliminated. The iron-rich fungal mycelia contains7-9% iron, a fine powder for easy formulation with other ingredients, less than ¼ gram provides 100% DV. Scientifically proven to be 2.3 times more bioavailable than ferric pyrophosphate in bouillon cube fortification.
3. Koji Zinc
Koji zinc contains 5.5-6.5 % zinc. Zinc is absorbed during the fermentation into the fungal cells (fungal mycelia) as shown on the cover page. It is a fine powder for easy formulation with other ingredients, less than 200 mg provides 100% DV.
4. Koji Calcium
Koji calcium has a high calcium content, up to 10% in the fungal derived form.
5. Koji Manganese
Koji manganese is highly concentrated and provides 100% DV in a small dose for easy formulation with other ingredients.
Koji copper is highly concentrated and provides 100% DV in a small dose for easy formulation with other ingredients.
Koji Multi 7 is not a blend of seven single Koji minerals. It is produced in a single fermentation in the presence of seven minerals – iron, zinc, chromium, selenium, copper, manganese and molybdenum. Koji naturally uptake all 7 minerals. A ¼ gram provides at least 25% DV of all 7 minerals.