Japanese drink Aojiru
Aojiru was developed in October 1943 by the army doctor Niro Endo. Endo experimented with juices extracted from the unfit leaves of various vegetables in an attempt to supplement his family's meager wartime diet. He was sure that with the help of the drink he managed to cure his son of pneumonia, and his wife of nephritis. Endo came to the conclusion that the main ingredient of the healing drink was curly cabbage (kale).
In the production of the drink, the method of drying the juice of greens was used, invented by the Japanese researcher of the useful properties of barley, Yoshihide Hagiwara. The popularity of the drink grew dramatically after 2000, when the cosmetics and pharmaceutical company "Fancl"took up mass sales.
Aojiru is rich in vitamins and minerals and is widely used as a dietary supplement in dietary nutrition, cosmetology and in addition to medical treatment. The juice has antioxidant properties, normalizes digestion, improves the condition of diabetic patients, reduces the severity of allergic reactions. The positive effect of aojiru on cellular immunity has been proven. A serving of aojiru contains the same amount of calcium as one bottle of milk, the content of vitamin C is equivalent to three tomatoes, and vitamin A — five. Two servings of 180 ml completely satisfy the daily need for vitamins and minerals.
Nutritional value of aojiru (per 100 g): Proteins-100 mg; Phosphorus — 30 mg; Potassium-289 mg; Calcium-146 mg; Carotenoids — 1.05 mg; Vitamin A — 580 IU; Vitamin C-196 mg; Vitamin E-0.4 mg; Fiber-200 mg; Water-96 %.
