Galacto-oligosaccharides, fructo-oligosaccharides, oligosaccharides (melasa), Prunes, Figs, Yuzu fruit, Red Bayberries, Spinach, Komatsuna, Shiitake, Maitake, Agaricus, Goji berries, Rabbit Eye ...
Blueberry and Highbush Blueberry, Hijiki (Hizikia fusiforme) leaves & stalks, Wakame (Undaria pinnatifida) leaves & stalks, Kombu kelp (Laminaria japonica) leaves & stalks; acidity regulator Citric acid, beneficial bacteria used infermentation process: (B.breve M-16V, B.infantis M-63, B.longum BB536, B.lactis Bl-04®, L.acidophilus La-14®, L.brevis NBRC 3345, L.bulgaricus NBRC 13953, L.casei TO-A, L.fermentum NBRC 3071, L.helveticus NBRC 3809, L.plantarum TO-A, S.thermophilus NBRC 13957).
