National Food Safety Standards

Standard for Nutrition Labeling of Prepackaged Foods

1. Scope

This standard is applicable to the description of nutrition information on the nutrition labeling of prepackaged foods.

This standard is not applicable to the nutrition labeling of health food and prepackaged special food.

2. Terms and Definitions

2.1 Nutrition labeling

The nutrition information and the descriptions of characteristics will be provided on the prepackaged food labeling to consumers, including nutrition information, nutrition claims, and nutritional function claims. The nutrition labeling is part of the prepackaged food labeling.

2.2 Nutrient

Food has a specific physiological effect to maintain the substances required by the growth, development, activity, reproduction and normal metabolism of the human body, including protein, fat, carbohydrates, minerals and vitamins.

2.3 Nutrient content

It includes nutrients in food and otherfood composition other than nutrients that have nutrition and/ or physiological functions. The definition of various nutrient contents can be referred to GB/ Z21922 Fundamental Terminology and Definition of Nutritional Component in Foods.

2.4 Core nutrients

The core nutrients in the nutrition labeling include protein, fat, carbohydrates and sodium.

2.5 Nutrition information

A normative table is marked with the name and content of, and the percentage of the nutrient reference values (NRV) in the nutrient contents of foods.

2.6 Nutrient reference values (NRV)

It is used exclusively for food nutrition labeling, used to compare the reference value of nutrient content in foods.

2.7 Nutrition claim

It includes the description and declaration of nutritional characteristics of foods, such as energy levels and protein levels. The nutrition claims include content claims and comparative claims.

2.7.1 Content claim

It refers to a claim describing the level of energy or nutrient contents in foods. The terms in claims include “contain”, “high”, “low” or “free of”.

2.7.2 Comparative claim

It refers to a claim made after comparing nutrient contents or energy values with those of similar foods known to consumers. The terms in claims include “increase” or “reduce.”  

2.8 Nutrient function claim

It refers to a claim that certain nutrient contents maintain normal growth, development, and physiological functions of the human body.

2.9 Rounding interval 

It refers to the smallest unit of a rounded numerical value.

2.10 Edible portion

It refers to the remaining portion of prepackaged food after its net content is removed from the inedible portion.

3. Basic Requirements

3.1 Any nutrition information marked on the nutrition labeling of prepackaged food shall be true and objective, and shall not be marked with false information or exaggerated the nutritional or other functions of the product.

3.2 The nutrition labeling of prepackaged food shall be in Chinese. If one in a foreign language is used at the same time, its contents shall have the same meaning as the one in Chinese. The foreign front size shall not be larger than the Chinese front size. 

3.3 The nutrition information shall be expressed in the form of a “box table” (except in special cases), which may be of any size and perpendicular to the base line of the package. The table is entitled “nutrition information”.

3.4 Thenutrient contents in foods shall be marked by specific values, which may be obtained by calculation of raw materials or by product testing. The nutrient reference values (NRV) for each nutrient content are shown in Appendix A.

3.5 The form of the nutrition labeling is shown in Appendix B. The food enterprise may choose to use one of the formats according to the nutritional characteristics of the food, the size and shape of the packaging area, etc.

3.6 The nutrition labeling shall be marked on the packaging of the smallest sales unit provided to the consumer.

4. Mandatory Labeling Content

4.1 The mandatory labeling of all prepackaged food nutrition labeling includes the content value of energy, core nutrients and their percentage in the nutrient reference values (NRV). When labeling other ingredients, appropriate forms shall be taken to make the labeling of energy and core nutrients more visible.

4.2 When the nutrition claims or nutrient content function claim for other nutrient contents other than energy and core nutrients is made, the content of nutrient contents and its percentage of the nutrient reference values (NRV) shall also be indicated in the nutrition information.

4.3 Prepackaged foods using nutritive supplements shall be marked as well as the value of the content of nutrient contents of the fortified food and its percentage of the nutrient reference values (NRV) in the nutrition information, in addition to the requirements in 4.1.

4.4 When hydrogenated and (or) partially hydrogenated oils and fats are used in food ingredients or during production, the content of trans fats (acids) shall also be indicated in the nutrition information.

4.5 The nutrient contents of the above-mentioned unspecified nutrient reference values (NRV) only need to be marked.

5. Optional Labeling Content

5.1 In addition to the above mandatory labeling content, other ingredients in Table 1 can also be labeled optionally in the nutrition information.

5.2 When the labeled value of a nutrient content conforms to the content requirements and restrictive conditions in Table C.1, a claim may be made for the content of the component, as shown in Table C.1. When a nutrient content meets the requirements and conditions in Table C.3, a comparative claim may be made to that composition, in the manner stated in Table C.3. When a nutrient content complies with the requirements of both the content claim and the comparative claim, two claim methods can be used at the same time, or only the content claimcan be used. The synonyms for content claim and comparative claim are shown in Table C.2 and Table C.4.

5.3 One or more corresponding standard terms the nutrient content function claim in Appendix D can be used when the labeled value of the content of a nutrient content meets the requirements and conditions of content claim or comparative claim. No modification, addition, or combination of functional claims shall be made in any form.

6. Expression of Nutrient Contents

6.1 The content of energy and nutrient contents in prepackaged foods shall be marked by the specific values of edible portion in each 100gand/ or 100mL and/ or each food. When marked with portions, the amount of food per serving shall be marked. The size of the portion may be determined according to the characteristics of the food or the recommended quantity.

6.2 The name and order of the nutrient contents that are mandatory and selectable in the nutrition information, the labeling unit, the rounding interval, and the “0” limit value shall comply with the provisions of Table 1. When a nutrient content is not identified, move up in order.

6.3 When labeling other nutrient contents other than those in Table 1 that are permitted to be enhanced in the GB14880 and the notice by the Ministry of Health, the order of arrangement shall be after the nutrients listed in Table 1.

 

Table 1 Name, Order, Unit, Rounding Interval and “0” Limit Valueof Energy and Nutrient Contents

Name and order of energy and nutrient contents	Unita	Rounding interval	“0” limit value (per 100g or 100mL) b
Energy	kJ	1	≤17 kJ
Protein	g	0.1	≤ 0.5 g
Fat	g	0.1	≤ 0.5 g
Saturated fat (acid)	g	0.1	≤ 0.1 g
Trans fat (acid)	g	0.1	≤ 0.3 g
Monounsaturated fat (acid)	g	0.1	≤ 0.1 g
Polyunsaturated fat (acid)	g	0.1	≤ 0.1 g
Cholesterol	mg	1	≤ 5 mg
Carbohydrate	g	0.1	≤ 0.5 g
Sugar (lactose c)	g	0.1	≤ 0.5 g
Dietary fiber (or monomer, or soluble or insoluble dietary fiber)	g	0.1	≤ 0.5 g
Sodium	mg	1	≤ 5 mg
Vitamin A	μg RE	1	≤ 8 μg RE
Vitamin D	μg	0.1	≤ 0.1 μg
Vitamin E	mg α-TE	0.01	≤ 0.28 mg α-TE
Vitamin K	μg	0.1	≤ 1.6μg
Vitamin B1 (thiamine)	mg	0.01	≤ 0.03 mg
Vitamin B2 (riboflavin)	mg	0.01	≤ 0.03 mg
Vitamin B6	mg	0.01	≤ 0.03 mg
Vitamin B12	μg	0.01	≤ 0.05 μg
Vitamin C (ascorbic acid)	mg	0.1	≤ 2.0 mg
Nicotinic acid (nicotinamide)	mg	0.01	≤ 0.28 mg
Folic acid	μg DFE	1	≤ 8 μg
Pantothenic acid	mg	0.01	≤ 0.10 mg
Biotin	μg	0.1	≤ 0.6 μg
Choline	mg	0.1	≤ 9.0 mg
Phosphorus	mg	1	≤ 14 mg
Potash	mg	1	≤ 20 mg
Magnesium	mg	1	≤ 6 mg
Calcium	mg	1	≤ 8 mg
Iron	mg	0.1	≤ 0.3 mg
Zincic	mg	0.01	≤ 0.30 mg
Iodine	μg	0.1	≤ 3.0μg
Selenium	μg	0.1	≤ 1.0μg
Copper	mg	0.01	≤ 0.03 mg
Fluorine	mg	0.01	≤ 0.02 mg
Manganese	mg	0.01	≤ 0.06 mg
a The unit of the nutrient contents may choose Chinese or English from the table or use both. b When the value of the content of nutrient content is less than the “0” limit value, the content shall be marked “0”, and when each part is used for measurement, the “0” limit value for every 100g or 100mL shall be met at the same time.  c/ Lactose can be directly marked in the nutritional labels of milk and dairy products.

 

6.4 The allowable error range of energy and nutrient contents within the shelf-life of the product shall comply with Table 2.

Table 2 Allowable Error Range of Energy and Nutrient Contents

Energy and nutrient contents	Allowable error range
Protein, polyunsaturated and monounsaturated fats (acids), carbohydrates, sugar (lactose only), total, soluble or insoluble dietary fiber and its monomers, vitamins (excluding vitamin D, vitamin A), minerals (excluding sodium), and other fortified nutrient contents in foods	≥ 80% labeled value
Energy, as well as fats, saturated fats (acids), trans fats (acids), cholesterol, sodium, sugar (except lactose) in foods	≤ 120% labeled value
Vitamin A and Vitamin D in foods	80% ~ 180% labeled value

7. Prepackaged Foods Exempted from Mandatory Labeling of Nutritional Labeling

The following prepackaged food is exempt from mandatory labeling of nutritional labeling:

——Fresh food, such as raw meat, raw fish, raw vegetables and fruits, poultry and eggs, etc.;

——Ethanol content ≥ 0.5% of beverage liquor;

——The total surface area of packaging is less than 100cm² or the maximum surface area is less than 20cm².

——Ready-to-eat food;

——Packaged drinking water;

——The daily food consumption is ≤ 10g or 10mL of prepackaged food;

——Other laws and regulations stipulate that prepackaged foods may not be labeled as nutritional labeling.

Prepackaged foods that are exempt from mandatory labeling of nutritional labeling shall comply with this standard if any nutrition information appears on their packages.

 

Appendix A

Nutrient Reference Values (NRV) for Food Labeling and Its Use

A.1 Nutrient reference values (NRV) for food labeling

The required energy and 32 kinds of nutrient content reference values are shown in Table A.1.

Table A.1 Nutrient Reference Values (NRV)

Nutrient contents	NRV	Nutrient contents	NRV
Energy a	8400 kJ	Folic acid	400 μg DFE
Protein	60 g	Pantothenic acid	5 mg
Fat	≤60 g	Biotin	30 μg
Saturated fatty acid	≤20 g	Choline	450 mg
Cholesterol	≤300 mg	Calcium	800 mg
Carbohydrate	300 g	Phosphorus	700 mg
Dietary Fiber	25 g	Potash	2000 mg
Vitamin A	800 μg RE	Sodium	2000 mg
Vitamin D	5μg	Magnesium	300 mg
Vitamin E	14 mg α-TE	Iron	15 mg
Vitamin K	80 μg	Zincic	15 mg
Vitamin B1	1.4 mg	Iodine	150 μg
Vitamin B2	1.4 mg	Selenium	50 μg
Vitamin B6	1.4 mg	Copper	1.5 mg
Vitamin B12	2.4 μg	Fluorine	1 mg
Vitamin C	100 mg	Manganese	3 mg
Niacin	14 mg
A energy is equivalent to 2000kcal; Protein, fat and carbohydrate energy supply account for 13%, 27% and 60% of the total energy respectively.

A.2 Purpose and manner of use

It is used to compare and describe the amount of energy or nutrient contents. It used as a standard reference value as well when using nutrition claims and “zero” as a value.

The manner of use is the percentage of the nutrient contents in nutrient reference values (NRV), and the rounding interval of NRV% shall be specified as 1, such as 1%, 5%, 16%, etc.

A.3 Calculation

The percentage formula of the nutrient contents in nutrient reference values (NRV) is as follows (A.1):

NRV %=×100%xNRV ............................................................................... （A.1）

Wherein:

X——the content of a nutrient in the food;

NRV——nutrient reference values for this nutrient.

 

Appendix B

Format of Nutrition Labeling

B.1 This Appendix specifies the format of nutrition labeling for prepackaged foods.

B.2 One of the following 6 formats shall be selected to carry out nutrition labeling.

B.2.1 Format of energy and core nutrients labeled only

Nutrition labeling that only marks the energy and core nutrients is shown in Example 1.

Example 1:

Nutrition Information

Items	Per 100 gor 100 ml or per serving	Nutrient reference values % or NRV %
Energy	kJ	%
Protein	g	%
Fat	g	%
Carbohydrate	g	%
Sodium	mg	%

B.2.2 More nutrients

The nutritional labeling for more nutrient contents is shown in Example 2.

Example 2:

Nutrition Information

Items	Per 100 gor 100 mlor per serving	Nutrient reference values % or NRV %
Energy	kJ	%
Protein	g	%
Fat	g	%
Saturated fat	g	%
Cholesterol	mg	%
Carbohydrate	g	%
Sugar	g
Dietary fiber	g	%
Sodium	mg	%
Vitamin A	μgRE	%
Calcium	mg	%

Note: The core nutrients shall be eye-catching in appropriate form.

B.2.3 Format in foreign language attached

The nutrition labeling in foreign language attached is shown in Example 3.

Example 3:

Nutrition Information

Items	Per 100 gor 100 mlor per 100ml or per serving	Nutrient reference values % or NRV %
Energy	kJ	%
Protein	g	%
Fat	g	%
Carbohydrate	g	%
Sodium	mg	%

 

B.2.4 Horizontal format

The nutrition labeling in the horizontal format is shown in Example 4.

Example 4:

Nutrition Information

Items	Per 100 g/ mL or per serving	Nutrient reference values% or NRV%	Items	PPer 100 g/ mL or per serving	Nutrient reference values% or NRV%
Energy	kJ	%	Carbohydrate	g	%
Protein	g	%	Sodium	mg	%
Fat	g	%	—	—	%

Note: According to the characteristics of packaging, nutrient contents can be arranged horizontally from left to right, divided into two or more columns to label.

B.2.5 Text format

Food with a total packaging area of less than 100cm², such as nutrient content labeling, allows for a non-tabular form, and may omit to label the nutrient reference values (NRV). According to the packaging characteristics, nutrient contents are arranged horizontally from left to right, or from top to bottom, such as Example 5.

Example 5:

Nutrient contents/ 100g: energy ×× kJ, protein ×× g, fat ×× g, carbohydrate ×× g, sodium ×× mg.

B.2.6 Format attached with nutritional claims and/ or nutrient function claim

A nutrition labeling attached with a nutrition claim and/ or a nutrient content function claim is shown in Example 6.

Example 6:

Nutrition Information

Item	Per 100 gor 100 ml or per serving	Nutrient reference values% or NRV%
Energy	kJ	%
Protein	g	%
Fat	g	%
Carbohydrate	g	%
Sodium	mg	%

Nutrition claims such as low-fat × ×.

Nutrient function claimsuch as the proportion of energy provided by fat in the daily diet shall not exceed 30% of total energy.

Nutrition claims and nutrient function claimscan be found anywhere on the labeling. However, its font size shall not be greater than the name and trademark of the food.

 

Appendix C

Requirements, Conditions and Synonyms of Energy, Nutrition Content Claims and Comparative Claims

C.1 Table C.1 specifies the requirements and conditions for the energy and nutrition content claims of prepackaged foods.

C.2 Table C.2 specifies the synonyms for the energy and nutrition content claims of prepackaged foods.

C.3 Table C.3 specifies the requirements and conditions for the energy and nutrition content comparative claims of prepackaged foods. 

C.4 Table C.4 specifies the synonyms for the energy and nutrition content comparative claims of prepackaged foods.

Table C.1 Requirements and Conditions for the Energy and Nutrition Content Claims

Items	Mode of content claim	Content requirementa	Restrictive condition
Energy	Non-energy	≤ 17kJ/ 100g (solid) or 100mL (liquid)	The energy provided by fat is ≤ 50% of total energy.
	Low energy	≤ 170 kJ/ 100g solid ≤ 80 kJ/100 mL liquid
Protein	Low protein content	Energy from proteins is less than 5% of total energy	Total energy per 100g/ mL or per serving
	A source of protein or containing protein	The content per 100 g> 10% NRV The content per 100 mL ≥ 5% NRV or more The content per 420 kJ ≥ 5% NRV
	High, or rich in protein	The content per 100 g≥ 20% NRV The content per 100 mL≥ 10% NRV or more The content per 420 kJ ≥ 10% NRV
Fat	No or free of fat	≤ 0.5g/ 100g (solid) or 100mL (liquid)
	Low fat	≤ 3g/ 100g (solid); ≤ 1.5g/ 100mL (liquid)
	Thin	Fat content ≤ 10%	Livestock meat and poultry meat only
	Defatting	Liquid milk and yogurt: Fat content ≤ 0.5%; Milk powder: Fat content ≤ 1.5%.	Dairy products only
	No or free of saturated fat	≤ 0.1g/ 100g (solid) or 100mL (liquid)	A combination of saturated and trans fats
	Low saturated fat	≤ 1.5g/ 100g (solid) ≤ 0.75g/ 100mL (liquid)	1. The combination of saturated and trans fats 2. The energy provided by it is less than 10% of total food energy
	No or free of trans fatty acids	≤ 0.3g/ 100g (solid) or 100mL (liquid)
Cholesterol	Cholesterol-free or cholesterol-free	≤ 5mg/ 100g (solid) or 100mL (liquid)	The claimed content requirements and restrictive conditions of low saturated fat shall be met at the same time
	Low cholesterol	≤ 20m g/ 100g (solid) ≤ 10m/ 100mL (liquid)
Carbohydrate Sugar	No or free of sugar	≤ 0.5g/ 100g (solid) or 100mL (liquid)
	Low sugar	≤ 5g/ 100g (solid) or 100mL (liquid)
	Low lactose	Lactose content ≤ 2g/ 100g (mL)	Dairy products only
	Lactose-free	Lactose content ≤ 0.5g/ 100g (mL)

 

Table C.1 (Continued)

Items	Mode of content claim	Content requirementa	Restrictive condition
Dietary fiber	A source of or containing dietary fiber.	≥ 3g/ 100g (solid) ≥ 1.5 g/100 mL (liquid) or ≥1.5 g/ 420 kJ	The total amount of dietary fiber meets the content requirements; or the soluble dietary fiber, insoluble dietary fiber or monomer components meet the content requirements
	High or rich in dietary fiber or good sources	≥ 6g/ 100g (solid) ≥ 3g/ 100mL (liquid) or ≥ 3 g/ 420 kJ
Sodium	No or free of sodium	≤5 mg /100 g or 100mL	In accordance with the claim of “sodium”, the word “salt” may be used instead of the word “sodium”, such as“low salt”,“reduced salt”, etc.
	Very low sodium	≤40 mg /100 g or 100mL
	Low sodium	≤120 mg /100 g or 100mL
Vitamin	Vitamin × source or containing vitamin ×	≥ 15% NRV per 100g ≥7.5% NRV per 100 mL or ≥ 5% NRV per 420 kJ	Containing “multiple vitamins” means that 3 kinds of and/ or more vitamins meet the claim of“containing”
	High or rich in vitamin x	≥30% NRV per 100g ≥15% NRV per 100 mL or ≥ 10% NRV per 420 kJ	Rich in “multiple vitamins” refers to 3 kinds of and (or) more than 3 kinds of vitamin content that meet the claim of “containing”
Minerals (excluding sodium)	A source of X or containing X.	≥ 15% NRV per 100g ≥7.5% NRV per 100 mL or ≥ 5% NRV per 420 kJ	Containing “multiple minerals” means that the contents of 3 kinds of and/ or more minerals meet the claim of” containing
	High, or rich in X	≥30% NRV per 100g ≥15% NRV per 100 mL or ≥ 10% NRV per 420 kJ	Rich in “multiple minerals” refers to 3 kinds of and (or) more than 3 kinds of minerals content in line with the claim of “rich in”
aA claim may also be made if the “serving” is used as a measuring unit of food and the content of 100 g (mL) is met.

Table C.2 Synonymy for Content Claims

Standard language	Synonym	Standard language	Synonym
No, free of	Zero (0), no, 100% free of, no, 0%	Containing, source	Provide, contain, have
Extremely low	Very little	Rich in, and high	Good source, rich in ×, rich×, provide high (content) × ×.
Low	Less, less oila
a “less oil” is used only for low-fat claims.

Table C.3 Requirements and Conditions for the Energy and Nutrition Content Comparative Claims

Mode of comparative claim	Requirement	Condition
Reduce energy	Compared with reference foods, the energy value is reduced by more than 25%	Reference foods (benchmark foods) shall be similar or the same kinds of foods that are well known and easily understood by consumers
Increase or reduce protein	Compared with reference foods, protein content is increased or reduced by more than 25%
Reduce fat	Compared with reference foods, fat content is reduced by more than 25%
Reduce cholesterol	Compared with reference foods, cholesterol content is reduced by more than 25%
Increase or reduce carbohydrates	Compared with reference foods, carbohydrate content is increased or reduced by more than 25%
Reduce sugar	Compared with reference foods, sugar content is reduced by more than 25%
Increase or reduce dietary fiber	Compared with reference foods, dietary fiber content is increased or reduced by more than 25%
Reduce sodium	Compared with reference foods, the sodium content is reduced by more than 25%

 

Table C.3 (Continued)

Increase or reduce minerals (excluding sodium)	Compared with reference foods, mineral content is increased or reduced by more than 25%
Increase or reduce vitamin	Compared with reference foods, vitamin content is increased or reduced by more than 25%

Table C.4 Synonymy for the Comparative Claims

Standard language	Synonym	Standard language	Synonym
Increase	Increased by ×% (× times)	diminution	Reduce ×% (× times)
	Increased by, increased by ×% (× times)		Reduce, ×% (× times)
	Added by, added by ×% (× times)		Reduced by ×% (x times)
	Increased by×% (x times).		Reduced by x% (x times).
	Added by ×% (× times)		Reduced by ×% (× times)
	Add ×%, improve × times, etc.		Reduced by ×% (× times), etc.

 

Appendix D

Standard Termsfor Energy and Nutrition Function Claims

D.1 This Appendix defines standard terms for energy and nutrition function claims.

D.2 Energy

The human body needs energy to sustain life.

The growth and development of the human body and all its activities require energy.

Appropriate energy can keep you in good health.

Too much energy intake and lack of exercise are associated with overweight and obesity.

D.3 Protein

Protein is the main component of the human body and provides a variety of amino acids.

Protein is an important substance in vital movement, which is helpful to the formation and growth of tissue.

Protein helps to form or repair human tissue.

Protein contributes to the formation and growth of tissue.

Protein is the main nutrient for tissue formation and growth.

D.4 Fat

Fat provides high energy.

The proportion of energy provided by fat in a daily diet shall not exceed 30% of the total energy.

Fat is an important component of the human body.

Fat helps in the absorption of fat-soluble vitamins.

Fat provides the essential fatty acids of the human body.

D.4.1 Saturated fat

Saturated fat promotes the absorption of cholesterol in foods.

Too much saturated fat is bad for health.

Too much saturated fat increases the cholesterol content in human body; intake shall be less than 10% of the total daily energy.

D.4.2 Trans fatty acid

The daily intake of trans fatty acids shall not exceed 2.2 g; too much intake is bad for health.

Intake of trans fatty acid shall be less than 1% of the total daily energy, too much intake is bad for health.

Excessive intake of trans fatty acids increases the cholesterol in blood, which increases the risk of cardiovascular disease.

D.5 Cholesterol

Intake of cholesterol shall not exceed 300 mg per day in adults.

D.6 Carbohydrate

Carbohydrate is the basic material and energy source of human survival.

Carbohydrate is the main source of human energy.

Carbohydrate is a major source of producing blood sugar.

Carbohydrate in the diet shall account for about 60% of energy.

D.7 Dietary fiber

Dietary fiber helps maintain normal bowel function.

Dietary fiber is a low-energy substance.

D.8 Sodium

Sodium can regulate body moisture, maintain acid-base balance.

Adults shall consume no more than 6g of salt per day.

Too much sodium is bad for health.

D.9Vitamin A

 

Vitamin A helps maintain scotopic vision.

Vitamin A helps maintain healthy skin and mucous membranes.

D.10 Vitamin D

Vitamin D can promote calcium absorption.

Vitamin D helps keep bones and teeth healthy.

Vitamin D helps bone formation.

D.11 Vitamin E

Vitamin E has anti-oxidant effect.

D.12 Vitamin B₁

Vitamin B₁ is an indispensable component in energy metabolism.

Vitamin B₁ helps maintain the normal physiological function of the nervous system.

D.13 Vitamin B₂

Vitamin B₂ helps maintain healthy skin and mucous membranes.

Vitamin B₂ is an indispensable component in energy metabolism.

D.14 Vitamin B₆

Vitamin B₆ is beneficial to the metabolism and utilization of protein.

D.15 VitaminB₁₂

Vitamin B₁₂contributes to the formation of red blood cells.

D.16 Vitamin C

Vitamin C helps maintain healthy skin and mucous membranes.

Vitamin C helps maintain healthy bones and gums.

Vitamin C promotes iron absorption.

Vitamin C has antioxidant properties.

D.17 Niacin

Niacin helps maintain healthy skin and mucous membranes.

Niacin is an indispensable component of energy metabolism.

Niacin helps maintain the health of the nervous system.

D.18 Folic acid

Folic acid contributes to the normal development of the fetal brain and nervous system.

Folic acid contributes to the formation of red blood cells.

Folic acid helps the fetus develop normally.

D.19 Pantothenic acid

Pantothenic acid is an important component of energy metabolism and tissue formation.

D.20 Calcium

Calcium is the main component of human bones and teeth, and many physiological functions also need calcium to participate as well.

Calcium is a major component of bones and teeth and maintains bone density.

Calcium contributes to the development of bones and teeth.

Calcium helps make bones and teeth stronger.

D.21 Magnesium

Magnesium is an important component of energy metabolism, tissue formation and bone development.

D.22 Iron

Iron is an important component of erythrocyte formation.

Iron is an essential element in the formation of red blood cells.

Iron is necessary for the production of hemoglobin.

 

D.23 Zinc

Zinc is an essential element in children’s growth and development.

Zinc helps improve appetite.

Zinc is good for skin health.

D.24 Iodine

Iodine is an element in the thyroid gland that functions normally.

 

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(All information in this document is authentic in Chinese. English is provided for reference only. In case of any discrepancy, the Chinese version shall prevail.)