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  • The production of NKCP is based on a unique and patented adaption of the traditional Japanese fermentation method that produces natto from soybeans
  • The major difference is in the capture and isolation of a unique proteolytic enzyme known as Bacillopeptidase F
  • The manufacturing process completely removes the odour, bacterial components, other peptides and vitamin K usually associated with natto

Dosage & warnings

1 tablet twice daily

Only take as directed.

Nutritional information

Per serve per 100g
Energy 4 kJ 668 kJ
Protein 000.1 g 0.3 g
Total Fat 0.007 g 2.3 g
Carbohydrates 0.25 g 83.5 g
Sodium 0.15 mg 250 mg


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