is produced from the thin membrane lining the eggshell forming a barrier between the egg white (albumin) and the shell.
This membrane contains a natural balance of critical joint nutrients including:
- Collagen: Types I, V & X about 58 % ( 290 mg)
3-Chondroitin sulfate all about 6 % ( 30 mg)
- Sulfur-rich amino acids including methionine and cysteine
Additional proteins and peptides, such as elastin.( 30 mg )
- Calcium 30 % (150 mg) there is no addition from outside.