Publications by authors named "Silke Basendowski"
Article Synopsis
- Dry soups made from vegetable powders have been found to have comparable nutritional value to cooked and fresh vegetables, contrary to common perceptions of low quality.
- Nutrient analysis revealed that these soups provide significant contributions to dietary fiber, minerals, and vitamins, meeting a range of dietary reference intakes.
- The findings suggest that dry vegetable soups can be a valuable part of a healthy diet, offering similar nutrient density as home-made and other soups.
