Nordic native plants are true superfoods filled with antioxidants, vitamins and polyphenols.
Nordic plants grow from soil that is frozen for about 6 months of the year making it pure and clean and low in pesticide residues. They gain their power from the midnight sun and the cleanest air and water in the world from our more than 250 000 lakes and the largest certified organic forest area in the world! Could there be a more healthy and nutritious growing ground?
Nordic countries enjoy four seasons and our special agro-climatic circumstances makes our plants so unique.
- Long, cold winters that purify the soil and enable us to use less pesticides and less pesticide residues are found in our soil
- Endless summer nights with up to 24 hours of sunlight enabling our native plants to fill themselves up with nutrients and minerals
- Finland has been found to have the cleanest nature in the world
Why Nordic Berries?
In addition to being super tasty, it’s been shown that berries from Nordic forests can form a significant component of a healthy diet. This is largely due to their:
- high content of phenolic - compounds
- health-promoting seed oil
- low energy content
- high fibre content
- a wide range of vitamins, in particular C and E
- wide range of minerals yet a low sodium content
Why Nordic plants?
Wild vegetables such as nettle and dandelion can be used as main ingredients in almost any savoury dish and salad – the same way you would use spinach or kale.
- Nordic plants are not only rich in flavour
- Rich in nutrients and minerals
- Lots of chlorophyll to get you going and boost your metabolism
- Have been used for thousands of years
- More nutrient dense than your basic salad, nettle has more iron than Popey’s favourite spinach!
Why Nordic mushrooms?
Mushrooms are juicy, nutrient rich and environmentally friendly food which can be used as exciting spices or even as a main dish of its own.
- Rich in essential minerals, proteins, vitamins and fibre
- low in fat
- On the average, mushrooms contain more minerals than certain vegetables, most importantly potassium, phosphorus, zinc, selenium and copper
- A source of vitamin A, B and D. Especially the chanterelles and yellow-footed chanterelles which have plenty of D vitamin.
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