Koji is the Japanese word for “cultured grain.” For over 2,000 years, the koji fermentation method has been used in Japan to preserve and enrich food, making delicious and nutrient-dense goods like vinegar, miso, and soy sauce. Solgar makes their Koji Fermented Iron and Zinc supplements by growing the koji culture on cooked rice. As the koji matures and ferments, it’s enriched with iron or zinc. Then, it’s harvested and processed into a powdered supplement to provide your body with a range of benefits.* Koji fermentation has been clinically shown2 to release certain minerals more slowly for increased opportunity to be absorbed in the gut.* The fermentation process has been used for centuries to enrich the nutrient density of our food. Now this process is making its way into the supplement world, with Solgar as a prime example. Their iron supplement is designed to release the mineral (27 milligrams per capsule) slowly, to support a steadier absorption rate of this essential mineral.* Their fermented zinc supplement on the other hand is packed with 25 milligrams of bioavailable zinc, so you can feel the full benefits of every capsule.*
Koji Fermented Iron
Koji Fermented Zinc
