Fermented vegetables have a long tradition in Germanic countries, as they are a practical way to preserve vegetables and maintain their properties. Thanks to the fermentation, intense transformations take place in the vegetables and they improve their nutritional qualities and their digestibility. Proteins undergo a predigestion, and therefore they are better assimilated by the organism. With this process, the food is enriched in vitamins, especially those of group B and C.
According to scientific evidence, the presence of fermentation enzymes helps restore the balance of the intestinal flora, which is beneficial for the body, especially in people with problems of abdominal swelling, meteorism, constipation and diarrhea, as well as in case of dyspepsia or difficult digestions.
The fermented vegetables of MIMASA’s organic pickles tone the liver, help to regenerate the intestinal flora and, consequently, strengthen the immune system and improve the digestive system in general.
MIMASA’s pickles are prepared with white cabbage, carrot and onion from organic farms. They can be consumed alone or accompanied by meat or cereals.
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|- Saturated (g)||0,01|
|- Sugars (g)||0,15|
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