Land Vegetables: Nettle Leaf, Wheatgrass Leaf, Barley Grass Leaf, Shavegrass (Horsetail), Alfalfa Grass Juice, Carob Pod, Burdock Root, Ginger Root, Nopal Cactus, Barley Grass Juice, Oat Grass Juice, Dandelion Leaf, Kale Leaf, Parsley Leaf, Cabbage Leaf, Broccoli, Amla Berry.
Algaes: Spirulina, Chlorella (Broken Cell Wall).
Sea Vegetables: Kelp, Dulse.
Enzymes: Protease, Amylase, Lipase, Cellulase, Bromelain, Papain, Alpha Galactosidase.
Bacterial Cultures: Lactobacillus Plantarum, Lactobacillus Paracasei, Lactobacillus Rhamnosus, Lactobacillus Salivarius, Streptococcus Thermophilus, Lactobacillus Bulgaricus.