Ingredients
BCG 53.1% , Hepatitis B 16.4% , Neumococo Conj 8.2% , Valente Quint 5.0% , Pentavalente 3.4% , Rotavirus 2.5% , Meningococo ACYW 1.9% , IPV 1.6% , Triple Viral 1.3% , Antigripal 1.1% , Hepatitis A 0.9% , Varicela 0.8% , Triple Bact 0.7% , Celular 0.6% , Triple Bact 0.5% , Acelular 0.5% , Doble Bacteriana 0.4% , Virus Papiloma Humano 0.4% , Fiebre Amarilla 0.4% , Fiebre Hemorrágica Arg 0.3%
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Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.