Introducing Mung Bean Peptides as a Natural Calcium Chelate Alternative
A new discovery out of South Korea could revolutionize the production of calcium chelates. Researchers have discovered that peptides extracted from mung beans can be used as an effective and eco-friendly alternative to traditional calcium chelates. This new method to produce calcium chelates could have wide-ranging applications in food, pharmaceutical, and agricultural products. The peptides extracted from mung beans are not only more cost-effective to produce than traditional calcium chelates, but also have a higher bioavailability, meaning that they are more easily absorbed by the body and provide more nutritional value. With this new discovery, we may soon see an increase in the use of mung bean peptides for calcium chelating products.
source: Phys.org