We produce 100% natural vegetable juices primarily using the harvest from our own fields. We use the cold-pressing method and pasteurisation at low temperatures in our juice production. This ensures that all vitamins and useful nutrients are preserved in the juice. We do not use any additives or preservatives in our juices – everything in our juices comes straight from the nature. Our vegetable juices are pressed from washed and peeled vegetables, using a specially developed technology that ensures that as many of the useful ingredients as possible stay in juice. Juices are then pasteurised, cooled and bottled.
Digesting solid food takes up a lot of time and energy, whilst juices are much easier for the body to process. Vegetables are also rich in fibres that are not broken down by digestive juices. All good substances go into the juice when vegetables are pressed, and the best of flavours are preserved.
Nutritionists have claimed that we should each 1 kg of fresh vegetables per 50 kg of body weight every day. It might seem hard to get there by chewing carrots, cabbage and beetroots, but drinking juices made from them makes consuming the necessary quantity considerably easier.
Vegetable juices can also be used in cooking – for example, carrot juice is a good alternative to water when making soup, and it can also be added to sauces, used for cooking rice in and making jellies. Pancakes and pastries made from yeast dough look deliciously golden when half of the required quantity of milk is substituted with carrot juice. Beetroot juice is an ideal red food colourant and a good additive to many soups and desserts.
