Acid-Base Balance
Harmoniously composed vegetable juice with zinc
Our Acid-Base Balance Juice consists of selected vegetables and zinc. These are processed into a high-quality juice and bottled at Rabenhorst. Zinc contributes to a normal acid-base balance. The gentle processing results in a pure juice with all the fullness of its natural ingredients. The vegetable juice scores with its delicious taste and the mineral zinc as an ideal companion for an alkaline diet.
Nutritional values of our Acid-Base Balance Juice
| Energy: | 109KJ (26kcal) |
|---|---|
| Fat: | < 0,5g |
| of which saturates: | < 0,1g |
| Carbohydrate: | 5,4g |
| of which sugars: | 5,4g |
| Fibre: | 0,4g |
| Protein: | 0,6g |
| Salt: | 0,34g |
| Zinc: | 1,5mg/15%* |
Ingredients:
INGREDIENTS: Tomato, beetroot*, potato*, carrot*, CELERY*, lemon juice, zinc gluconate
*Lactic fermented
Content:
Without added sugar, in accordance with the law. Fruit juice naturally contains the fruit's own sugar.
Advice and tips for consuming our Acid-Base Balance Juice
We recommend a daily portion of 200 ml. This covers 30 % of the reference amount of zinc.
Shake the bottle before opening. Once opened, the juice should be kept sealed in the refrigerator and used within 5 days. We also recommend a balanced and varied diet and a healthy lifestyle.
What makes the vegetable juice Acid-Base Balance so special?
We produce a harmoniously composed vegetable juice from selected vegetables, to which zinc is added. This contributes to a normal acid-base balance. The juice is rounded off with lemon juice for a balanced taste.
Frequently asked questions
Is lactic fermented vegetable juice vegan?
Lactic acid was first detected in milk, which is how the name came about. However, the process can take place in animal products as well as in plant raw materials. Lactic acid is produced when food is fermented by lactic acid bacteria. The partially lactic fermented vegetable juice from Rabenhorst is completely vegan and can also be consumed by vegans without hesitation.
How is lactic acid fermentation conducted?
Lactic acid fermentation is a popular method of preserving vegetables for longer.
A wide variety of vegetables can be used - in our example we will illustrate the process using white cabbage: fresh white cabbage from organic cultivation is de-stemmed, de-leafed and cut into fine strips. The cut white cabbage is then refined with about one percent sea salt, placed in an airtight container and weighed down. The salt causes the plant cells to burst open, so that the cell juice escapes - the natural lactic acid fermentation begins. When the desired taste is achieved, the fermentation is stopped. The resulting sauerkraut is pressed to produce a delicious juice of the best quality.
What is the acid-base balance?
The acid-base balance is a mechanism that regulates and corrects fluctuations of the pH value in the body. For the metabolic processes in our body, a pH value of about 7.4 is required in the blood. The acid-base balance thus represents a buffer system for the optimal pH value.
Which vegetables does the Acid-Base Balance Vegetable Juice contain?
The vegetable juice consists of the juice of tomatoes, beetroot, potatoes, carrots, celery and lemons. The beetroot juice, potato juice, carrot juice and celery juice are each lactic fermented.
