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Country Life Chelated Magnesium Glycinate -- 400 mg - 180 Tablets

Country Life Chelated Magnesium Glycinate
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Country Life Chelated Magnesium Glycinate -- 400 mg - 180 Tablets

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Country Life: Dedicated to Nutritional Solutions |

Country Life Chelated Magnesium Glycinate Description

  • Certified Gluten-Free
  • Supports Heart Health
  • Promotes Healthy Bone and Muscle Function
  • Fully Reacted

Country Life Magnesium Glycinate is fully reacted with an amino acid chelate. It offers a bioavailable source of magnesium to the body. Magnesium is needed for more than 300 biochemical reactions in the body and it helps to relax muscles. it can also support energy production, cardiovascular function, immune health and strong bones.


YES Certified Gluten-Free by GFCO.Org

YES Certified Vegan by AVA

YES Recyclable Packaging

YES Manufacturing Supports Wind Power

YES Kosher-Parve


NO Yeast, Corn or Wheat

NO Soy, Milk or Salt

NO Sugar OR Preservatives

NO Artificial Colors, Flavors or Sweeteners

NO Magnesium Stearate



Adults take three (3) tablets daily with a meal. Do not exceed recommended dose. As a reminder, discuss the supplements and medications you take with your health care providers.
Free Of
Gluten, animal ingredients, yeast, corn, wheat, soy, milk, salt, sugar, preservatives, artificial colors, flavors, sweeteners, magnesium stearate and GMOs.

*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.

Supplement Facts
Serving Size: 3 Tablets
Servings per Container: 60
Amount Per Serving% Daily Value
Magnesium (as magnesium bisglycinate)400 mg10o0%
Other Ingredients: Cellulose, stearic acid (from a sustainable palm source), organic coating (tapioca maltodextrin, sunflower lecithin, sustainable palm oil, guar gum), silica.

If you are pregnant or nursing, taking medication or planning a surgery, consult your doctor before using this product. If any adverse reactions occur, stop taking the product and consult your doctor.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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A Micronutrient Guide: The Best Food Sources of All Vitamins and Minerals

Spoiler alert: If you eat lots of grains, fruits and veggies, you should be getting the vitamins and minerals you need. But you'll do even better if you home in on several distinctions among micronutrients, which despite their diminutive label are vital to helping your body grow, repair itself and prevent disease.

Two Open Hands Holding Different Types of Vitamins in Capsules and Broccoli Florets |

First things first: You're generally best off getting micronutrients from fresh food, nutrition and health experts say. Still, there can be worthwhile reasons to take vitamins or supplements. To name a few: Iron supplements help people with anemia, vitamin D supplements help people who don't get enough sun sans SPF, and vitamin B-12 supplements can be critical to vegans and vegetarians (the micronutrient is in animal products).

How much you need of each micronutrient depends on your age and gender. The National Academies of Sciences, Engineering and Medicine recommends minimum intake levels. It also recommends maximum intake levels—more is not always better. For example, too much vitamin A can be bad for bones, and too much vitamin E can interfere with how vitamin K works in your body.

Let's unpack the unique qualities of micronutrients, in order to best understand how to consume them.

What are micronutrients?

Types of vitamins

Vitamins come from plants and animals, though your body can make vitamin D through your skin's exposure to sunlight (10 to 15 minutes a few days a week, according to Harvard Medical School). There are two types of vitamins: water-soluble and fat-soluble.

Water-soluble vitamins

Your body needs constant replenishment because your system expels what it can't use at any given time. Some good sources:

B-1: ham, soymilk, watermelon, acorn squash

B-2: milk, yogurt, cheese, whole and enriched grains and cereals

B-3: meat, poultry, fish, fortified and whole grains, mushrooms, potatoes

B-5: chicken, whole grains, broccoli, avocados, mushrooms

B-6: meat, fish, poultry, legumes, tofu and other soy products, bananas

B-7: whole grains, eggs, soybeans, fish

B-9: fortified grains and cereals, asparagus, spinach, broccoli, black-eyed peas, chickpeas

B-12: eggs, meat, poultry, fish, milk, cheese

C: citrus fruit, potatoes, broccoli, bell peppers, spinach, strawberries, tomatoes, Brussels sprouts

Keep in mind: Heat and light destroy vitamin C, so eat foods that have it raw if you're trying to maximize. That said, given vitamin C is abundant in foods you probably won't be lacking for it. Heat also destroys some B vitamins, making a light steam best as far as cooking goes. Use water from cooking veggies; its got vitamins in it.

Fat-soluble vitamins 

Your body stores them, so you use them up over time. Some good sources:

Vitamin A: beef, liver, eggs, shrimp, fish, sweet potatoes, carrots, pumpkins, spinach, mangoes

Vitamin D: fortified milk and cereals, fatty fish

Vitamin E: avocados, vegetables oils, leafy green vegetables, sunflower seeds, wheat germ

Vitamin K: cabbage, eggs, milk, spinach, broccoli, kale

Keep in mind: Your body converts beta-carotene, which gives orange fruits and veggies their color, into vitamin A. It does this best when accompanied by a little fat. And cooking carrots in particular helps you get more vitamin A because it loosens the thick fibers that otherwise trap beta-carotene.


Minerals come mainly from rocks, soil and water. You get them from water, plants and animals that eat plants. There are two types of minerals: major and trace.

Major minerals

Your body needs a higher quantity relative to trace minerals. Some go-tos:

Calcium: yogurt, cheese, milk, salmon, leafy green vegetables such as kale and collard greens, sesame seeds

Magnesium: spinach, broccoli, brown rice, legumes, seeds, whole-wheat bread

Potassium: meat, milk, most fruits and vegetables, grains, legumes

Sodium: salt, soy sauce, vegetables

Trace minerals

Your body needs a lesser quantity relative to major minerals. Some go-tos:

Chromium: meat, poultry, fish, nuts, cheese

Copper: shellfish, nuts, seeds, whole-grain products, beans, prunes

Fluoride: fish, teas

Iodine: iodized salt, seafood

Iron: red meat, poultry, eggs, fruits, green vegetables, fortified bread

Manganese: nuts, legumes, whole grains, tea

Selenium: seafood, seeds, nuts (especially Brazil nuts)

Zinc: meat, shellfish, legumes, whole grains, wheat germ

Keep in mind: Heat doesn't much harm minerals, so you'll get them whether cooking or not.

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