Plant-based ingredients, plant preparations and minerals according to Ayurvedic recipes:
Pasta made from guggul (Commiphora mukul Hook.) resin and shilajit; sugar, calcium carbonate, iron(II) carbonate; powder of aragvadha (Cassia fistula L.) fruit pulp, ajowan (Trachyspermum ammi) fruit, cinnamon (Cinnamomum zeylanicum) bark, vanslochan (Bambusa arundinacea) manna; salt; Powder made from long pepper (Piper longum) fruit, zedoaria (Curcuma zedoaria) rhizome, musta (Cyperus rotundus) root, tribulus (Tribulus terrestris) fruit, turmeric (Curcuma longa) rhizome, gallnut (Quercus infectoria), cardamom (Elettaria cardamomum) fruit, coriander (Coriandrum sativum) fruit, haritaki (Terminalia chebula) fruit, bibhitaki (Terminalia bellerica) fruit, amalaki (Emblica officinalis) fruit, chaste tree (Vitex agnus-castus) fruit, ginger (Zingiber officinale) rhizome, black pepper (Piper nigrum) fruit.
Stabilizers: cornstarch, gum arabic, rice extract, rice fiber.
Minerals: potassium chloride, sodium carbonate.
Origin of plant-based ingredients: Non-EU agriculture.
Nutrients per daily dose
Iron: 16.85 mg (120% NRV*)
*NRV = Nutrient Reference Values according to EU Regulation