Ingredients
Mineral Analysis 2 Typical Values mg Per L AV Calcium Chloride Magnesium Potassium Sulphates Sodium Bicarbonates Nitrates 47 74 13 20 SPRING WATER Dry Residue at 180°C 398 pH 75.0% , 7.7 GIE 425 88 STILL 247 <²500m 25.0%
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Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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