In accordance with scientists’ research of Newcastle University (Great Britain), members of the European research project Quality Low Input Food (QLIF) and Food Resources Institute of NAAS of Ukraine
50% more of omega 3 fatty acids, which:
-reduce the risk of CDVs;
– enhance mental capabilities;
– slow down aging process
Content of indispensable and dispensable amino acids is 10.8% and 11.2% more
60% more immunostimulant antioxidants
Content of protein and “true” protein is 2.04% and 1.7% more
11% more of linoleic acid,which:
-useful for heart health, as it reduces the cholesterol level;
-effectively splits the excess fat cells
Soft pasteurization during processing (75°C±2%) allows to keep more vitamins and other useful elements
74 % more of iodine
