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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

Dosage & warnings

1 tablet twice daily with water

Contains soy

Only take as directed.


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

Nutritional information

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