Osmosis is the process of dehydration of natural fruits, through which heat treatment is avoided and their original structure is not broken, keeping the valuable ingredients of the fruit intact. Natural osmosis, in contrast to the conventional method, prolongs the shelf life of products by up to 18 months making them more functional for the food industry. The comparative result for consumers is that only fresh first-sorting fruit is selected and preservatives and additives are not used. No sugar and preservatives. Raspberries are very tasty fruits, with a sweet, slightly sour, fruity, aromatic taste, and valuable nutritionally. Contains flavonoids, alkaloids (fraganine), malic acid, vitamins B1, B3, C, D and E, iron citrate, calcium chloride, magnesium, manganese, phosphorus, selenium, silicon, sulfur and tannins. Raspberries are aromatic.
They contain a crystallized sugary substance, a violet volatile oil, pectin, cimetric and cider acids, mineral salts and water. The chemical composition of raspberry is water 84.50%, nitrogenous substances 1.07%, fats 1.12%, extracts 10.68%, cellulose 3.30% and ash 0.34%. fruits of the plant improve n vision if used for a period of time. It is useful for ligaments and tendons.
Enjoy it every hour of the day plain, with yogurt or muesli.