Super tasty vitamin D3 gummies containing 25 micrograms of vitamin D from lichen per serving. These chewable gummies have a refreshing orange flavor and are sweetened with organic cane sugar. All Mary Ruth’s products are vegan-friendly, gluten-free, and free from unnecessary additives.
Dosage for children from 2 years of age: 1 gummy per day.
This product is suitable for both children and adults who prefer gummies and dislike swallowing pills. Keep them out of reach of your child.
Recommended dose should not be exceeded. Food supplements should not be used as a substitute for a varied diet. Store in a dry place and keep out of reach of children.
Nutritional content per 1 gummy:
Vitamin D3 (as cholecalciferol from lichen) 25 µg (1000 IU) RDI: 500%
Container contents: 60 gummies providing 60 servings.
Storage: Store in a dry, dark and cool place.
Manufacturer: Mary Ruth's, USA.
Nutritional content per 1 chewable:
Vitamin D3 (as cholecalciferol from lichen) 25 µg (1000 IU) DRI: 500%
Cholecalciferol from lichen, organic cane sugar, organic tapioca syrup, purified water, pectin (from citrus fruits), vegan natural flavors (orange), citric acid, sodium citrate, coconut oil, black carrot (for color), beta-carotene (for color), carnauba wax. The natural flavor/aroma is produced under strict control without harmful substances such as aspartame, GMOs, or glycol, which may otherwise be included.
Why does Mary Ruth use citric acid?
Citric acid is added to products for several reasons, including to enhance flavor, increase acidity, and preserve freshness.
In Mary Ruth's gummy supplement recipes, citric acid helps lower the pH so they can set and firm up properly. When used, citric acid makes up less than 3% of the total recipe blend.
The citric acid used is a "nature-identical" compound, meaning it is chemically identical to the citric acid naturally found in citrus fruits. For production, the citric acid is made through a fermentation process where a strain of the microorganism Aspergillus niger is used to convert sugar into citric acid.
This fermentation process can use non-GMO corn or another substrate, usually starch-based media. The citric acid is then carefully purified through filtration to ensure the final ingredient consists only of pure citric acid and nothing else.