Composition
Carrot (50%), water, Andean salt
Analytical Components
Protein: 0.5 % Fat content: 0.1 % Crude fiber: 0.1 % Crude ash: 1.4 % Moisture: 93.5 %
MJ/kg: 0.8
The MORO'SCHE KAROTTENSUPPE goes back to Professor Ernst Moro, the beginning of the 20th century. century as a senior physician at the Ludwigs-Maximilians-University in Munich. The soup consists of only a few ingredients - carrots, water and a little salt. The carrots are boiled in water in a ratio of 1:2 for at least 90 minutes at 100 °C. The secret of the soup is the oligogalactoic acids produced during cooking. They are very similar to the receptors of the intestinal wall surface and can make a positive contribution to intestinal health.
Carrot (50%), water, Andean salt
Protein: 0.5 % Fat content: 0.1 % Crude fiber: 0.1 % Crude ash: 1.4 % Moisture: 93.5 %
MJ/kg: 0.8
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