Magnesium glycinate is formed by chelating one magnesium ion with two glycine molecules. This chelation creates a form of magnesium that is both highly absorbable and gentle on the stomach.
Because of its molecular structure, magnesium glycinate naturally provides about 14% elemental magnesium. The remaining portion is glycine, an amino acid that makes this form gentle and easy for the body to process.
Each size #00 capsule 0.91 in (23.3 mm) delivers 100 mg of elemental magnesium from approximately 720 mg of magnesium glycinate, providing it in its most effective form.
We never buffer or mix with other types of magnesium. Every capsule contains only pure magnesium glycinate, ensuring clean, consistent, and reliable quality.
We use plant-based hypromellose capsules instead of gelatin, making this formula completely vegan and suitable for a wide range of dietary needs. Derived from cellulose, hypromellose is non-GMO, allergen-free, and dissolves effectively for consistent absorption. With no animal byproducts, our capsules are a conscious choice for those who value purity, sustainability, and transparency.
Serving Size: Flexible, 1 to 4 capsules daily, as needed or as directed by a healthcare professional.
Per Capsule: 100 mg elemental magnesium from magnesium glycinate. Capsule size #00: 0.91 in (23.3 mm)
Other Ingredients: Vegetable cellulose (capsule), ascorbyl palmitate.
Storage: Store in a cool, dry place. Do not use if the seal under the cap is broken or missing. Keep out of reach of children.
Warning: If you are pregnant, nursing, taking medications, planning a medical procedure, or have a medical condition, consult your healthcare professional before use.
Independent third-party tested for purity and safety. Results are shown below for a full daily serving of 4 capsules, confirming that every dose meets strict quality standards and is free from unwanted contaminants.
| Analyte | Prop 65 limit | Result in µg/day | Result in mg/day | Status |
|---|---|---|---|---|
| Lead | 0.5 | 0.106 | 0.000106 | Below limit |
| Arsenic | 10 | <0.1 | <0.000100 | Below limit |
| Cadmium | 4.1 | <0.1 | <0.000100 | Below limit |
| Mercury | 0.3 | <0.1 | <0.000100 | Below limit |
| Chromium | — | 0.85 | 0.000850 | No limit established |
| Test | USP limit | Result | Status |
|---|---|---|---|
| Total aerobic count | ≤ 10³ CFU/g | < 1000 CFU/g | Pass |
| Yeast and mold | ≤ 10² CFU/g | < 100 CFU/g | Pass |
| Enterobacteria | ≤ 10² CFU/g | < 100 CFU/g | Pass |
| E. coli | Absent in 10 g | Absent in 10 g | Pass |
| Salmonella | Absent in 10 g | Absent in 10 g | Pass |
| Staphylococcus aureus | Absent in 10 g | Absent in 10 g | Pass |
Reference: USP <2021> and <2022> Microbiological Standards
Reference: California Proposition 65 Heavy Metal Safety Limits
Results are per daily serving of 4 capsules. Values confirmed by independent third-party testing.
† These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Magnesium supports more than 300 enzyme systems. It helps protein synthesis, energy production, muscle and nerve function, glucose metabolism, and normal blood pressure. It contributes to bone structure, and it is essential for DNA, RNA, and glutathione synthesis. It also helps move calcium and potassium across cell membranes, which supports nerve conduction and a steady heartbeat.
Magnesium glycinate is a chelated compound in which one magnesium ion is bound to two molecules of the amino acid glycine. This chelation increases stability and solubility, which supports efficient absorption compared to many inorganic magnesium salts. Magnesium glycinate naturally contains about 14 percent elemental magnesium, the remainder is glycine.
For a detailed reference, see the Magnesium Glycinate entry on PubChem.
Magnesium glycinate consists of one magnesium ion (Mg²⁺) chelated with two glycine molecules. The approximate molecular weight of magnesium glycinate is 172.42 g/mol, of which magnesium accounts for about 24.3 g/mol.
This means that elemental magnesium makes up approximately 14% of the total compound by weight.
For example, 720 mg of magnesium glycinate provides about 100 mg of elemental magnesium. The actual amount absorbed may vary based on individual digestive health and nutrient status.
The theoretical elemental magnesium content of pure magnesium glycinate is approximately 14%, based on its molecular composition (24.3 g/mol magnesium ÷ 172.42 g/mol total compound). This ratio is chemically fixed and cannot exceed that limit in pure form.
If a product claims more than 14% elemental magnesium, it likely includes buffered forms such as added magnesium oxide to artificially raise the magnesium content. These additions are often not clearly disclosed and may reduce bioavailability.
On the other hand, slightly lower values (for example 13.5% to 14%) can naturally occur due to variations in manufacturing processes, such as differences in water content, crystal hydration, or analytical measurement precision.
Chelated magnesium refers to a form in which a magnesium ion is chemically bound to an organic molecule such as an amino acid. In the case of magnesium glycinate, one magnesium ion is bound to two glycine molecules. This chelation creates a stable compound that the body can recognize and transport efficiently, which is why chelated forms are often considered more absorbable and gentle on the stomach.
Buffered magnesium, on the other hand, is not a single compound but rather a mixture. Manufacturers often blend a gentler form such as magnesium glycinate with cheaper, less absorbable salts like magnesium oxide. This increases the percentage of elemental magnesium listed on the label but does not necessarily increase the amount the body can use. In fact, the oxide portion is poorly absorbed and can sometimes cause digestive discomfort.
In short, chelation is a true chemical bond that supports absorption and tolerance, while buffering is mainly a way to raise the magnesium percentage on paper without improving its effectiveness.
No, magnesium glycinate does not occur naturally in foods or in nature. It is a synthetic compound created by chemically binding one magnesium ion with two glycine molecules, a process known as chelation.
While magnesium and glycine are both naturally found in foods, the chelated form known as magnesium glycinate is produced in controlled laboratory conditions to ensure stability, purity, and bioavailability. It is specifically engineered for use in dietary supplements because of its gentle effect on the digestive system and efficient absorption.
Magnesium glycinate is considered highly absorbable because it is a chelated compound. One magnesium ion is tightly bound to two glycine molecules, forming a stable structure that protects the magnesium from interacting with other compounds in the digestive tract.
This chelation helps magnesium bypass some of the common absorption barriers in the intestines, allowing it to be absorbed through amino acid pathways rather than depending solely on mineral transporters. As a result, magnesium glycinate tends to have higher bioavailability compared to non-chelated forms like magnesium oxide or magnesium sulfate.
Additionally, the presence of glycine, a naturally calming amino acid, makes this form particularly gentle on the gastrointestinal system, causing fewer digestive side effects such as diarrhea or cramping, which are often associated with other magnesium salts.
Magnesium is present in a wide variety of plant and animal foods, as well as in some beverages. Leafy green vegetables (such as spinach), legumes, nuts, seeds, and whole grains are among the richest sources. In general, foods that are high in dietary fiber also contain magnesium.
Magnesium may also be added to fortified products such as certain breakfast cereals. Food processing can lower magnesium levels, particularly when grains are refined and their nutrient-rich bran and germ are removed.
Drinking water can provide additional magnesium, though the amount varies widely depending on the source and brand, from as little as 1 mg/L to over 120 mg/L. On average, the human body absorbs about 30% to 40% of the magnesium consumed.
| Food | Milligrams (mg) per serving | Percent DV* |
|---|---|---|
| Pumpkin seeds, roasted, 1 ounce | 156 | 37 |
| Chia seeds, 1 ounce | 111 | 26 |
| Almonds, dry roasted, 1 ounce | 80 | 19 |
| Spinach, boiled, ½ cup | 78 | 19 |
| Cashews, dry roasted, 1 ounce | 74 | 18 |
| Peanuts, oil roasted, ¼ cup | 63 | 15 |
| Cereal, shredded wheat, 2 large biscuits | 61 | 15 |
| Soymilk, plain or vanilla, 1 cup | 61 | 15 |
| Black beans, cooked, ½ cup | 60 | 14 |
| Edamame, shelled, cooked, ½ cup | 50 | 12 |
| Peanut butter, smooth, 2 tablespoons | 49 | 12 |
| Potato, baked with skin, 3.5 ounces | 43 | 10 |
| Rice, brown, cooked, ½ cup | 42 | 10 |
| Yogurt, plain, low fat, 8 ounces | 42 | 10 |
| Breakfast cereals, fortified (10% DV), 1 serving | 42 | 10 |
| Oatmeal, instant, 1 packet | 36 | 9 |
| Kidney beans, canned, ½ cup | 35 | 8 |
| Banana, 1 medium | 32 | 8 |
| Salmon, Atlantic, cooked, 3 ounces | 26 | 6 |
| Milk, 1 cup | 24–27 | 6 |
| Halibut, cooked, 3 ounces | 24 | 6 |
| Raisins, ½ cup | 23 | 5 |
| Bread, whole wheat, 1 slice | 23 | 5 |
| Avocado, cubed, ½ cup | 22 | 5 |
| Chicken breast, roasted, 3 ounces | 22 | 5 |
| Beef, ground, 90% lean, 3 ounces | 20 | 5 |
| Broccoli, cooked, ½ cup | 12 | 3 |
| Rice, white, cooked, ½ cup | 10 | 2 |
| Apple, 1 medium | 9 | 2 |
| Carrot, raw, 1 medium | 7 | 2 |
The recommended daily intake of magnesium depends on age, sex, and physiological status (such as pregnancy or lactation). Below are the current guidelines from the U.S. National Institutes of Health (NIH):
| Age | Male | Female | Pregnancy | Lactation |
|---|---|---|---|---|
| Birth to 6 months* | 30 mg | 30 mg | - | - |
| 7–12 months* | 75 mg | 75 mg | - | - |
| 1–3 years | 80 mg | 80 mg | - | - |
| 4–8 years | 130 mg | 130 mg | - | - |
| 9–13 years | 240 mg | 240 mg | - | - |
| 14–18 years | 410 mg | 360 mg | 400 mg | 360 mg |
| 19–30 years | 400 mg | 310 mg | 350 mg | 310 mg |
| 31–50 years | 420 mg | 320 mg | 360 mg | 320 mg |
| 51+ years | 420 mg | 320 mg | - | - |
For more details, refer to the NIH Magnesium Fact Sheet.
