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  • Based on a unique and patented adaption of the traditional Japanese fermentation method that produces natto from soybeans
  • This fermentation method captures and isolates a unique proteolytic enzyme known as Bacillopeptidase F
  • The manufacturing process removes the odour, bacterial components, other peptides and vitamin K usually associated with natto
  • The following substances have not been used in the production of this product
    • Wheat, egg, lactose, crustaceans, nuts, sesame, lupin, gluten
  • However, the finished product has not been tested to confirm the absence of these substances


  • 1 tablet twice daily with water


Contains soy
  • Always read the label
  • Dietary supplements should not replace a balanced diet
  • If symptoms persist, worsen or change unexpectedly, consult your healthcare professional


Natto Bacilli culture (soy derived) (NKCP®) 125 mg
Silicon dioxide
Microcrystalline cellulose
Sucrose fatty acid esters (Sucrose esters)

Nutritional information

Per serve per 100g
Carbohydrates 0.25 g 83.5 g
Energy 4 kJ 668 kJ
Protein 0.001 g 0.3 g
Sodium 0.15 mg 250 mg
Total Fat 0.007 g 2.3 g