It contains about 70 beneficial components such as humic and fulvic acids, minerals, amino acids and trace elements that are easily absorbed by the body. They also have an antiviral effect and help improve the taste and aroma of chips.
According to the patent, the cooking technology involves several stages: washing and peeling the potatoes, cutting them into slices, soaking them in a humic acid solution for 1 to 30 minutes, drying them, adding flavorings and frying them in oil. The longer the slices remain in the solution, the darker the chips will become.
News materials cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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