90 capsules per pot

Per 2 capsule serving:                             %NRV*

Vitamin B6 - 24mg                                                1714%
Magnesium - 66mg                                               17.6%

*NRV = Nutrient Reference Value

Also provides:

Alfalfa powder - 170mg              
Juniper berry powder - 100mg              
Celery seed powder - 80mg              
Dandelion leaf extract (4:1) (equivalent to 160mg fresh dandelion leaf) - 80mg
Kelp powder - 80mg              
Nettle leaf powder - 80mg              
Parsley leaf powder - 80mg              
Radish leaf powder - 80mg               
Watercress powder - 80mg

Ingredients: Vegetarian Capsule: Hydroxypropyl Methylcellulose (HPMC), Alfalfa Powder, Juniper Berry Powder,Celery Powder, Dandelion Leaf Extract, Kelp Powder, Nettle Leaf Powder, Parsley Leaf Powder, Radish Powder, Watercress Powder, Magnesium Oxide, Pyridoxine HCl.

ALLERGY ADVICE: for allergens, see ingredients in bold. Contains celery, other umbelliferae or products thereof.

Contains no added: artificial colours, flavourings, preservatives, dairy products, gluten, lactose, soya, sugar, wheat or yeast.

USAGE:

Take 2 capsules (1 serving), 1 to 3 times per day before meals or as advised.

Warnings and allergy advice: Contains celery, other umbelliferae or products thereof.Long-term intake of 12mg or greater of vitamin B6 may lead to mild tingling and numbness.

About the ingredients...

Vitamin B6:

Vitamin B6 contributes to the regulation of hormonal activity, normal cysteine synthesis, normal energy-yielding metabolism, normal functioning of the nervous system, normal homocysteine metabolism, normal protein and glycogen metabolism, normal psychological function, normal red blood cell formation, normal function of the immune system, the reduction of tiredness and fatigue. Click here and here for EFSA scientific opinions.

Magnesium:

Magnesium contributes to a reduction of tiredness and fatigue, electrolyte balance, normal energy-yielding metabolism, normal functioning of the nervous system, normal muscle function, normal protein synthesis, normal psychological function, the maintenance of normal bones and teeth, and it has a role in the process of cell division. Click here and here for EFSA scientific opinions.

Alfalfa:

This nutritious sprout contains alkaloids, isoflavones, coumarins and sterols. It also contains 8 essential enzymes: - amylase (digests starches), coagulase (coagulates milk), invertase (converts sugar into dextrose), emulsin (acts upon sugars), peroxidase (oxidases blood), lipase (fat-splitting enzyme), pectinase (forms a vegetable jelly from pectin) and protase (digests protein). Together with its rich content of enzymes, alfalfa offers a broad spectrum of vitamins and minerals including pro-vitamin A (B-carotene), B6, C, D, E, K and P. Alfalfa yields 10 times more mineral value than average grains. The root penetrate sub-soil as far as 125 feet, thereby enabling it to absorb vital mineral nutrients beyond the reach of other vegetation (including calcium, magnesium, phosphorous and potassium).

Juniper berry:

These berries contain volatile oil, resin, grape sugar, diterpene acids, tannins and vitamin C.

Celery:

Celery contains apiol, coumarins, iron, phosphorus, potassium and sodium.

Dandelion leaf:

Dandelion greens contain folate, magnesium, phosphorus, copper, dietary fibre, vitamin A, vitamin C, vitamin E (Alpha Tocopherol), vitamin K, thiamin, riboflavin, vitamin B6, calcium, iron, potassium and manganese.

Kelp:

Kelp is a large edible seaweed (algae), which grows in underwater "forests" in shallow oceans. It contains vitamins (such as A, B1, B2, C, D and E), minerals (such as iodine, vanadium, zinc, magnesium, iron, potassium, copper and calcium), enzymes (haloperoxidases), amino acids (including tryptophan, threonine, isoleucine, methionine, cysteine and valine) and chlorophyll.

Nettle leaf:

This dried herb is a source of chlorophyll, vitamins (including vitamin C), serotonin, histamine, acetyl-choline, minerals (including iron), calcium and silica.

Parsley leaf:

Parsley (Petroselinum crispum) is a bright green, leafy species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Algeria, and Tunisia), naturalised elsewhere in Europe, and widely cultivated as a herb. It contains vitamins A, C, E, bioflavonoids, iron, folic acid, volatile oils, coumarins, flavonoids, chlorophyll, manganese, calcium and potassium.

Radish leaf:

Radish greens contain calcium, iron, magnesium, folate, vitamins A, C, K, as well as anthocyanins.

Watercress:

Watercress leaves contain iron-compound mineral salts, phosphates, potash, iodine, sulphur, folic acid and manganese.