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- Jamun47.1%—
- Syzygium cumini47.1%—
- Sd23%—
- 2.4gm15.1%—
- Bilva7.6%—
- Aegle marmelos7.6%—
- Lf3.8%—›
- 0.60gm1.9%—
- Indian gooseberry0.9%—
- Phyllanthus emblica0.9%—
- Fr0.5%—›
- Methi0.2%—
- Fenugreek0.2%—›
- Sd0.1%—
- 0.60gm<0.1%—
- Karela<0.1%—
- Momordica charantia<0.1%—
- Fr<0.1%—›
- Kutki—
- Picrorhiza kurrooa—
- Rt—
- Rz—
- 0.10gm—
- Giloy—
- Tinospora cordifolia—
- St—
- 1.2gm—
- Vijaysar—
- Pterocarpus marsupium—
- St—
- 0.3gm—
- Tulsi—
- Ocimum tenuiflorum—
- Lf—›
- 1.2gm—
- Gudmar—
- Gymnema sylvestre—
- Lf—›
- 0.3gm and Neem—
- Azadirachta indica—›
- Lf—›
- 0.6gm with permitted class II preservatives less than—
Show original label text
Jamun (Syzygium cumini) Sd. 2.4gm, Bilva (Aegle marmelos) Lf. 0.60gm, Amla (Phyllanthus emblica) Fr. 59.7ml, Methi (Trigonella foenum-graecum) Sd. 0.60gm, Karela (Momordica charantia) Fr. 12ml, Kutki (Picrorhiza kurrooa) Rt. Rz. 0.10gm, Giloy (Tinospora cordifolia) St. 1.2gm, Vijaysar (Pterocarpus marsupium) St. 0.3gm, Tulsi (Ocimum tenuiflorum) Lf. 1.2gm, Gudmar (Gymnema sylvestre) Lf. 0.3gm & Neem (Azadirachta indica) Lf. 0.6gm with permitted class II preservatives less than 0.3%
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Per-ingredient concern · chemical identity, not food safety
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