"Wheat flour, yogurt, tomato paste, pepper paste, nectarine, salt, mint, chickpeas, beans, ginger, tarragon and rosemary Storage conditions: It should be stored in a cool and dry place and should not be exposed to sunlight directly. The original qualities of this product, which is obtained by the processing of vegetable and animal raw materials, is easy to digest, has high nutritional value, and that regulates intestinal flora, should be preserved. The consumption of tarhana produced under hygienic conditions should increase. In addition to its nutritional composition, it provides strength to infants and children, and to weak and weak people with convalescent period. It contains 78 mg of calcium and 0.5 mg of iron. It is a good source of protein, calcium, as well as vitamin A, vitamin B1, vitamin B2 and lycopene. Tarhana soup, which is one of the indispensable tastes of Turkish cuisine; It is a nutritious, satisfying and complementary food. While cooking, nutrients such as chickpeas, lentils and ground beef can be added to increase the nutritional value. It is a recommended food for the treatment of diabetes, hypertension and obesity due to its low glycemic index than white bread and high saturating properties. It is a very good alternative for the nutrition of infants and babies who cannot consume yogurt. In addition, tarhana formed as a result of fermentation of cereals is a probiotic food. Vitamin C is almost non-existent in dried foods. For this reason, if it is consumed with foods rich in vitamin C, such as tarhana and salads on the table, its nutritional value will increase. "
TİŞ-ÇRB-01
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