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8 nutrients. 1 balanced multi.

Sourced with whole foods. Formulated to support a plant-based lifestyle.

Vitamin B12

Whole Food

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Whole Food

Sprouted Quinoa

  • The Benefits

    Vitamin B12 helps maintain your body's energy levels and keeps nerve and blood cells healthy.*

  • The Background

    B12 isn’t produced by our bodies or plants, so deficiency (and therefore fatigue) is common among plant-based eaters.*

  • The Form

    Sprouted quinoa with cyanocoblamin and methylcoblamin blend — two bioavailable forms of B12 that can easily be absorbed by the body.*

  • The Dose

    150 mcg

  • The Source

    Switzerland

  • The Research

    Craig WJ., Health effects of vegan diets. American Journal of Clinical Nutrition, 2009.

Omega-3

Whole Food

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Omega-3  →

Whole Food

Microalgae

  • The Benefits

    Omega-3 fatty acids keep your brain sharp, your immune system strong, and your heart healthy.*

  • The Background

    Of the three main forms of omega-3 (ALA, EPA, and DHA) only ALA is found in plant-based foods, but all three are important for optimal health.*

  • The Form

    Fermented microalgae — high in DHA and EPA for a natural source from the sea.

  • The Dose

    150 mg DHA + 75 mg EPA

  • The Source

    USA

  • The Research

    Craddock JC, Neale EP, Probst YC, Poples, JE., Algal supplementation of vegetarian eating patterns improves plasma and serum docosahexaenoic acid concentrations and omega‐3 indices: a systematic literature review. Journal of human nutrition and dietetics, 2017

Iron

Whole Food

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Whole Food

Fermented Koji (Rice)

  • The Benefits

    Iron creates hemoglobin which transports oxygen to the organs, muscles, and body tissue.*

  • The Background

    There are two forms of dietary iron: heme (found in animal foods) and non-heme (found in plant foods). Since non-heme iron has a lower absorption rate, many plant-based eaters risk iron-deficiency, despite consuming enough non-heme iron in their diets.*

  • The Form

    Koji iron and iron bisglycinate —many iron supplements cause gastrointestinal irritation, but our blend is a no-nausea, bioavailable improvement.*

  • The Dose

    8 mg

  • The Source

    USA

  • The Research

    Haider LM, Schwingschackl L, Hoffman G, Ekmekcioglu C., The effect of vegetarian diets on iron status in adults: a systematic review and meta-analysis. Critical Review Food Science and Nutrition, 2018

Iodine

Whole Food

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Iodine  →

Whole Food

Sea Kelp

  • The Benefits

    Iodine creates thyroid hormones that help your body extract food nutrients and regulate metabolic health.*

  • The Background

    Iodine deficiency is common among vegans and vegetarians due to the lower iodine content in plant-based foods compared to animal products.*

  • The Form

    Sea kelp — a naturally rich seaweed source of iodine.

  • The Dose

    100 mcg

  • The Source

    Iceland

  • The Research

    Leung AM, LaMar A, He X, Braverman LE, Pearce EN. Iodine status and thyroid function of Boston-area vegetarians and vegans. Journal of Clinical Endocrinology and Metabolism, 2011

Vitamin D3

Whole Food

Read About D3  →

Whole Food

Microalgae

  • The Benefits

    Vitamin D helps you absorb calcium to maintain strong bones as well as supports your immune system, brain, and nervous system.*

  • The Background

    Even though it’s called the “sunshine vitamin,” most of the sun’s vitamin D comes from UV radiation — which we avoid while indoors or block with sunscreen. Few foods contain enough vitamin D.*

  • The Form

    Cholecalciferol from microalgae — Vitamin D3 is up to 3x more effective than D2, and ours is all natural from the sea.*

  • The Dose

    20 mcg

  • The Source

    England

  • The Research

    Elorinne A-L, Alfthan G, Erlund I, Kivimäki H, Paju A, et al. Food and nutrient intake and nutritional status of Finnish vegans and non-vegetarians. PloS One, 2016

Vitamin K2

Whole Food

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Whole Food

Fermented Chickpeas

  • The Benefits

    Vitamin K2 helps carry calcium and minerals into teeth and bones.*

  • The Background

    While K1 is easily found in fruits and vegetables, K2 is far less common in plant-based foods, and therefore gets overlooked in many plant-based diets.*

  • The Form

    MK-7 — made from fermenting chickpeas, this form of pure non-soy MK-7 lasts longer in the body than its counterparts MK-1 and MK-4.*

  • The Dose

    90 mcg

  • The Source

    Norway

  • The Research

    Theuwissen E, Magdeleyns EJ, Braam LA, Teunissen KJ, Knapen MH, et al. Vitamin K status in healthy volunteers. Food & Function, 2014

Zinc

  • The Benefits

    Zinc helps your body fight off viruses, heal wounds, and even properly taste and smell.*

  • The Background

    While beans and grains are great plant-based zinc sources, compounds known as phytates bind to zinc and reduce its absorption in the body. Studies have shown that plant-eaters can sometimes require up to 50% more zinc to get the recommended daily intake.*

  • The Form

    Zinc citrate — the most easily absorbed form of zinc.*

  • The Dose

    11 mg

  • The Source

    Germany

  • The Research

    Freeland-Graves JH, Bodzy PW, Eppright MA., Zinc status of vegetarians. Journal of the American Dietetic Association, 1980

Selenium

Whole Food

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Whole Food

S. Cerevisiae (Yeast)

  • The Benefits

    Selenium is an antioxidant mineral that helps protect the body against cell damage. When paired with iodine, it is also crucial in regulating your thyroid and metabolism.*

  • The Background

    The plant-based diet typically has lower levels of selenium than omnivore diets due to fewer plant-based sources with high-levels of this nutrient.*

  • The Form

    Selenomethionine from yeast —the most common organic form of selenium.*

  • The Dose

    60 mcg

  • The Source

    Canada

  • The Research

    J Kadrabová, A Madaric, Z Kováciková, E Ginter, Selenium status, plasma zinc, copper, and magnesium in vegetarians. Institute of Preventive and Clinical Medicine, 1995

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