Product ID 25487
“Koji” is the Japanese term for “cultured grain”. Fermentation is a natural process that preserves and enriches food. For over 2,000 years, the koji fermentation method has been used in Japan for making vinegar, miso and soy sauce.
Solgar® Earth Source Koji Fermented Iron starts by growing the koji culture on cooked rice. As the koji matures and ferments, it’s enriched with iron. Then, it’s harvested and processed into powdered Koji Iron. This form of iron is clinically studied to be released more slowly giving you a steadier absorption rate when compared to more common sources of iron.