Red yeast rice: traditional Chinese remedy standardised to 0.75% Monacolin K

Botanical: Monascus purpureus
Chinese: Xuezhikang
German: Roter Reis, rote Reishefe, Rotschimmelreis
English: Red yeast rice

In the Chinese cuisine, fermented red yeast rice has been use for centuries. Its red colour is a popular flavour carrier for fish and soy dishes and sauces.
The colour is a result of the fermentation of rice with the mould fungus Monascus purpureus. During the fermentation, other substances such as monacolins, sterols, saponins and isoflavones are formed as well.

Red yeast rice is not to be confused with red-skinned types of rice.

Red yeast rice by Fairvital

• standardised to 0.75% Monacolin K
• equivalent to 4.5mg Monacolin K per capsule
  
• vegetarian and vegan
• gluten-free, lactose-free, fructose-free
  
• without magnesium stearate and silicon dioxide