Today we are making milk soup with vegetables. We made this soup when we were students. On the one hand, it cost us little, but on the other hand, we were full.
It is believed that the first soups began to be prepared in the Mediterranean during the Stone Age. But when did they start making milk soups? Nobody knows for sure. But there are claims that milk soup was first cooked in Ancient Rome. At that time, there was enmity between Catholics and Protestants, and these events developed near the village of Capella. There is even a painting called “Milk Soup in the Chapel.”
The warriors were already pretty tired of the hostilities and dreamed of returning home as soon as possible to rest and have a tasty meal. And then one evening on the battlefield, the wives of Catholic soldiers brought a large cauldron with delicious-smelling food. The Protestants, catching the delicious smell of the soup, decided to exchange it for bread. The Catholics agreed, but suggested during the meal that there should be no military action. The boiler was moved to the middle. After such a dinner with delicious soup and hot rolls, no one wanted to fight anymore. Thus, the hostility between Catholics and Protestants ceased.
Milk soup - beneficial properties
There are different types of milk soups: with pasta, often with noodles, cereal soups (rice, millet, pearl barley, buckwheat, semolina, oats, etc.), vegetable soups - with potatoes, cabbage, pumpkin, turnips. Some people cook milk soup with beans or peas, and others with mushrooms. They make milk soup with chicken and cheese. Each of these milk soups is delicious and each of them is healthy in its own way.
Milk soups are rich in protein and calcium, and in vegetables, even boiled ones, we received a certain dose of vitamins. Proteins help our body produce hormones, enzymes, and also give us energy to work muscle tissue. Calcium promotes the growth and strengthening of bone tissue, hair and nails. Vitamins are a source of various vitamins, plant enzymes and fiber. As you can see, this soup is very useful not only for the growing body, but also for adults.
Hot milk soup soup gives us a feeling of fullness. In addition, the amino acids that make up milk help us fight insomnia and strengthen the nervous system, help us get out of stress, and strengthen our immunity. When drinking milk soup, heartburn disappears and high blood pressure is reduced. There are different types of milk soups: with pasta, often with vermicelli, cereal soups (rice, millet, pearl barley, etc.).
Milk soup recipe
So, let's prepare milk soup with vegetables. To prepare it you need:
- 0.5 l milk,
- 0.5 l of water,
- 2 raw potatoes or 1/8 pumpkin,
- a little white cabbage
- half a medium carrot
- 1 onion,
- butter or ghee,
- salt and sugar to taste, dill.
How to cook
- Add milk to a saucepan with water. The combination of water and milk gives the soup a delicate taste, the milk in the soup will not burn and this soup will not be particularly high in calories. Place on low heat so that the milk does not run away.
- Add diced potatoes. This time I decided to add pumpkin instead of potatoes, I still had some left.
- I add finely shredded cabbage (about a small handful) to the pan.
- Separately, in a frying pan in oil, I fry the carrots and onions chopped on a coarse grater until golden brown and also add them to the soup.
- Add salt and sugar to taste.
- Stirring the soup occasionally, let it simmer over low heat for about 1 hour. During this time, the vegetables will be well cooked (soaked). When I finish cooking the soup, I do not cover it with a lid so that the milk does not escape from the soup.
Pour the finished milk soup with vegetables into bowls, sprinkle dry or frozen dill on top (if you still have fresh dill, it will be even better). The soup looks very appetizing: in the white broth you can see yellow pumpkin, orange carrots, white cabbage, and greens on top! I hope you enjoy this soup!
Check out another milk soup recipe.
Milk soups with vegetables are very nutritious and incredibly tasty. Since childhood, everyone has heard that these soups are the main sources of vitamins and microelements. These soups are distinguished by the fact that they are very easily absorbed by the body, which undoubtedly makes them very popular in the daily menu.
Soups made with milk and vegetables are very popular among adults and children. Due to the fact that milk goes very well not only with various cereals, but also with vegetables, they can be prepared with the addition of various ingredients, revealing the taste of this soup differently each time. Don't forget about the benefits of milk soup. Daily consumption of milk soups significantly improves intestinal static. Since this hot dish contains a lot of vitamins and microelements, it is best suited for a hearty and nutritious breakfast. For women who want to have a perfect figure, these soups are a great way to lose weight - they are very low in calories, and you will never feel hungry.
First of all, you will need to cook the vegetables, since they do not boil well in milk, they will need to be boiled in plain water first.
Peel the cabbage and wash well in cold water. Cut the cabbage into thin strips or small cubes.
Wash the potatoes well to remove dirt and remove the skins with a sharp knife.
Cut the peeled potatoes into small cubes and add water.
Carrots for milk vegetable soup are best grated. If you are cooking from young carrots, it is better not to cut off the skin, but to scrape it a little with a knife - this way more vitamins are preserved.
Prepared vegetables should be boiled in hot water over low heat until fully cooked.
Milk vegetable soup (the recipe for which is described above) is cooked on a milk basis, so you need to heat the milk in another bowl.
Place all vegetables in milk, add salt and spices to taste and cook over low heat until cooked.
This soup is best served with a piece of butter and finely chopped dill and parsley.
Milk soup with cabbage:
To prepare milk soup with cabbage, you will need one and a half liters of milk, some cabbage, 2-3 potato tubers, a piece of butter and fresh herbs.
You can take any cabbage - white or cauliflower, as desired.
Using cauliflower, it must be divided into inflorescences and filled with cold salted water. Leave the cabbage aside for 10-15 minutes, after which it can be boiled. Cook until tender in hot water over low heat.
Finely chop the white cabbage.
Peel the potatoes and cut them into medium cubes, cook in hot water until tender.
When the potatoes are almost ready, add cabbage, salt and spices and cook over low heat.
Add finely chopped herbs to the soup, cover with a lid and leave for a few minutes.
After this, the milk soup with vegetables can be served.
Milk soup with pumpkin:
Very healthy and incredibly tasty milk soup with pumpkin will appeal not only to children, but also to adults. The hot dish has an amazingly beautiful appearance, so it can even be served on a festive table to surprise your guests.
To prepare it, you will need the following products: ripe pumpkin pulp - 300 g, milk - 1/2 liter, butter - 20-30 g, sugar, salt and pepper - to taste.
A ripe pumpkin must be thoroughly peeled from its thick peel.
Wash the finished pumpkin well in cold water, then cut into small pieces - you can cut into cubes, or you can use a coarse grater.
To soften the pumpkin, you need to pour a small amount of water over it and put it on medium heat and simmer with the lid on.
Medium-sized cubes will cook in about 10 minutes.
Select a few cubes, pour the rest of the pumpkin with milk and continue cooking over low heat.
It is best to add salt and sugar to the soup after the pumpkin is already soft enough.
When the pumpkin boils well, remove from heat and cool slightly.
After this, use a hand blender to blend the pumpkin with milk to make a vegetable puree. If the mass turns out to be very thick, add a little water and milk in a one to one ratio.
Place the finished cream soup on the fire, bring to a boil and after that it can be served immediately. For decoration, use separately boiled pumpkin pieces sprinkled with powdered sugar. You can add butter directly to the plate, or you can make a small sandwich and serve it separately. To add a delicate aroma, you can add a little vanilla sugar or cinnamon.
Milk soup with carrots:
To prepare milk soup with carrots, you need to take 2-3 medium-sized carrots, a tablespoon of flour, a little butter, two glasses of water and two glasses of milk. Salt and spices can be added to taste, but try to do this at the end of cooking, otherwise the soup will lose its delicate taste and aroma.
Since the main ingredient in this soup is carrots, try to choose good varieties of the root vegetable that are sweet and juicy.
Before peeling carrots, it is best to rinse them well and then briefly soak them in a small amount of cold water for about 5-10 minutes. After this, we peel the skin - the thinner the better and cut it into small cubes or rings.
To make the carrots softer, put them in a separate bowl, add a small amount of water, add a piece of butter and simmer until tender over medium heat.
When the carrots are ready, you need to cool them, then rub them through a sieve or puree them in a blender.
In a glass, mix flour and a little salt, dilute with a small amount of water and mix well.
Bring the remaining water to a boil, add carrot puree and milk.
When the soup begins to boil, pour in the flour diluted in water in a thin stream and simmer for several minutes.
Carrot soup can be prepared both sweet and salty. If you want a sweet dessert, you can add a little sugar, berries or fruits to the soup before serving.
Add finely chopped parsley or dill to the salty soup.
Milk soup with onions:
To prepare a real culinary masterpiece, try milk soup with onions. To do this, you will need the simplest products: milk - 500 ml, loaf - 3 pieces, butter - 30-40 g, egg - 2 pcs, onion - 1-2 pcs, salt and pepper to taste.
Cut a piece of loaf into small cubes and fry in a frying pan with butter.
The croutons fried in this way should be set aside and the onion base should be prepared.
Peel the onions and cut into rings or half rings.
To make chopping onions less inconvenient, wet your knife in cold water.
Heat a piece of butter in a frying pan and fry the onion in it until golden brown.
After this, you need to pour the onion with a small amount of milk and simmer over low heat for 5-10 minutes.
When the onion has absorbed almost all the milk, add the beaten eggs and mix well.
To prevent the eggs from thickening, immediately add a small amount of water and bring to a boil over low heat.
The egg-onion mixture should be cooled, then beat with a mixer until pureed.
If you don't have a mixer at hand, you can grind the egg mass through a sieve.
Heat a glass of milk in a small saucepan and add half the crackers into it.
Let the crackers soften well, then beat with a mixer until smooth.
Mix the egg-onion mass and some of the softened crackers in one bowl, pour in the remaining amount of water and milk and set to simmer over low heat.
Try to stir all the time with a wooden spoon so that the soup does not burn.
Wash the parsley well in running water, cut off the stems and chop with a knife as finely as possible.
Serve the finished soup with croutons, generously sprinkled with herbs. To give the soup a creamier taste, you can add a little cream -10% fat.
To give the soup a more festive look, you can boil one egg, cool and sprinkle grated yolk on top.
yum-yum-yum.ru
Milk soup with vegetables
I suggest you diversify your lunch menu with a very cool and completely uncomplicated dish. This light, appetizing vegetable soup is perfect for both children's and adult menus. Try it, I recommend it!
INGREDIENTS
- Potatoes 2 pieces
- Carrots 1-2 pieces
- Onion 1/2 pieces
- Cabbage 1/4 pieces
- Green beans 100 grams
- Milk 1 glass
- Broth 3 cups
- Salt 1 To taste
- Pepper 1 To taste
Step 1
1. Pour water or broth (chicken or vegetable) into a saucepan and bring to a boil. At the same time, peel and chop all the vegetables: potatoes, onions, carrots, cabbage.
Step 2
2. Add vegetables to the broth. After boiling again, add salt and pepper to taste. Cook over medium heat until soft.
Step 3
3. After 10 minutes, add beans to the pan. When the vegetables are ready, pour in the milk.
Step 4
4. Bring to a boil, heat for just a couple of minutes and that’s it, remove from heat. Before serving, you can add a pinch of fresh herbs or croutons, for example, to the plate. Bon appetit!
povar.ru
Milk soup with vegetables
Today we cook milk soup with vegetables. We made this soup when we were students. On the one hand, it cost us little, but on the other hand, we were full.
It is believed that the first soups began to be prepared in the Mediterranean during the Stone Age. But when did they start making milk soups? Nobody knows for sure. But there are claims that milk soup was first cooked in Ancient Rome. At that time, there was enmity between Catholics and Protestants, and these events developed near the village of Capella. There is even a painting called “Milk Soup in the Chapel.”
The warriors were already pretty tired of the hostilities and dreamed of returning home as soon as possible to rest and have a tasty meal. And then one evening on the battlefield, the wives of Catholic soldiers brought a large cauldron with delicious-smelling food. The Protestants, catching the delicious smell of the soup, decided to exchange it for bread. The Catholics agreed, but suggested during the meal that there should be no military action. The boiler was moved to the middle. After such a dinner with delicious soup and hot rolls, no one wanted to fight anymore. Thus, the hostility between Catholics and Protestants ceased.
There are different types of milk soups: with pasta, often with noodles, cereal soups (rice, millet, pearl barley, buckwheat, semolina, oats, etc.), vegetable soups - with potatoes, carousa, pumpkin, turnips. Some people cook milk soup with beans or peas, and others with mushrooms. They make milk soup with chicken and cheese. Each of these milk soups is delicious and each of them is healthy in its own way.
Milk soups are rich in protein and calcium, and in vegetables, even boiled ones, we received a certain dose of vitamins. Proteins help our body produce hormones, enzymes, and also give us energy to work muscle tissue. Calcium promotes the growth and strengthening of bone tissue, hair and nails. Vitamins are a source of various vitamins, plant enzymes and fiber. As you can see, this soup is very useful not only for the growing body, but also for adults.
Hot milk soup soup gives us a feeling of fullness. In addition, the amino acids contained in milk help us fight insomnia and strengthen the nervous system, help us get out of stress, and strengthen our immunity. When drinking milk soup, heartburn disappears and reduces high blood pressure. There are different types of milk soups: with pasta, often with vermicelli, cereal soups (rice, millet, pearl barley, etc.).
So, let's prepare milk soup with vegetables . To prepare it you need:
- 0.5 l milk
- 0.5 l water
- 2 raw potatoes or 1/8 pumpkin
- some white cabbage
- half a medium carrot
- 1 onion
- butter or ghee
- salt and sugar to taste, dill
- Add milk to a saucepan with water. The combination of water and milk gives the soup a delicate taste, the milk in the soup will not burn and this soup will not be particularly high in calories. Place on low heat so that the milk does not run away.
- Add diced potatoes. This time I decided to add pumpkin instead of potatoes; I still had some left over from the pumpkin casserole.
- I add finely shredded cabbage (about a small handful) to the pan.
- Separately, in a frying pan in oil, I fry the carrots and onions chopped on a coarse grater until golden brown and also add them to the soup.
- Add salt and sugar to taste.
- Stirring the soup occasionally, let it simmer over low heat for about 1 hour. During this time, the vegetables will be well cooked (soaked). When I finish cooking the soup, I do not cover it with a lid so that the milk does not escape from the soup.
- Ready milk soup with vegetables pour into plates, sprinkle dry or frozen dill on top (if you still have fresh dill, it will be even better). The soup looks very appetizing: in the white broth you can see yellow pumpkin, orange carrots, white cabbage, and greens on top! I hope you enjoy this soup!
I suggest you eat this delicious soup while the birds sing in the forest.
taiafilippova.ru
Milk vegetable soup
My favorite milk soup is milk vegetable soup. Many people do not understand such a vegetable as white cabbage. And personally, I think that the cabbage there is as good as all the other ingredients. Try it and decide whether you are with me or... better without soup.
Total cooking time – 0 hours 40 minutes
Active cooking time – 0 hours 20 minutes
Cost - very economical
Calorie content per 100 g - 55 kcal
Number of servings – 4 servings
How to prepare milk vegetable soup
White cabbage – 150 g
Potatoes - 350 g
Green peas - 80 g
Sugar - 1 tsp. no slide
Butter - 20 g
Nutmeg - 0.5 tsp.
We peel and chop the vegetables: chop the cabbage into small pieces, I prefer to cut the carrots into small cubes without using a grater, and I cut the potatoes into regular, not very large cubes.
Don’t forget that coarsely chopped carrots will take longer to cook, and since we add all the vegetables together, the cooking time should be more or less the same.
Bring the water to a boil in a saucepan and add the previously prepared vegetables. The water should just cover them. Even if it seems to you that there is a little bit of it, it doesn’t matter; you don’t have to add it, since the cabbage will settle a little. But if you really want it, then you can add 100-150 grams to calm it down.
Cook for about 15 minutes (no more), over low heat. Cover with a lid.
You can put peas in this soup either fresh, frozen, or canned. I prefer frozen, I always have it in my freezer.
Add milk to the vegetables and bring everything to a boil again. Well, now throw in the peas (no need to defrost) and cook our soup for another five to seven minutes. Test cabbage and carrots for doneness.
All that's left is the seasonings. Nutmeg is very good there. But if suddenly you don’t find it at home, then you don’t need to urgently run to the store, you can completely do without it.
Add salt to taste, a little sugar, add ground nutmeg, a piece of butter, stir everything and turn it off after a minute: our vegetable milk soup is ready! Bon appetit to you all!
menunedeli.ru
Vegetable milk soup
fresh white cabbage – 500 g,
5 medium potatoes,
3 small carrots,
liter of fresh milk,
Cut the cabbage into small squares.
Peel the potatoes, wash them and cut them into large cubes.
Grate the peeled carrots on a medium grater.
Place all the vegetables in a pan of boiling water and cook until half cooked.
You can also grind the soup through a sieve or use a blender. Sprinkle with fresh herbs and serve.
Article read 164 times
We peel and chop the vegetables: chop the cabbage into small pieces, I prefer to cut the carrots into small cubes without using a grater, and I cut the potatoes into regular, not very large cubes.
Don’t forget that coarsely chopped carrots will take longer to cook, and since we add all the vegetables together, the cooking time should be more or less the same.
Bring the water to a boil in a saucepan and add the previously prepared vegetables. The water should just cover them. Even if it seems to you that there is a little bit of it, it doesn’t matter; you don’t have to add it, since the cabbage will settle a little. But if you really want it, then you can add 100-150 grams to calm it down.
Cook for about 15 minutes (no more), over low heat. Cover with a lid.
You can put peas in this soup either fresh, frozen, or canned. I prefer frozen, I always have it in my freezer.
Add milk to the vegetables and bring everything to a boil again. Well, now throw in the peas (no need to defrost) and cook our soup for another five to seven minutes. Test cabbage and carrots for doneness.
All that's left is the seasonings. Nutmeg is very good there. But if suddenly you don’t find it at home, then you don’t need to urgently run to the store, you can completely do without it.
First of all, you will need to cook the vegetables, since they do not boil well in milk, they will need to be boiled in plain water first.
Peel the cabbage and wash well in cold water. Cut the cabbage into thin strips or small cubes.
Wash the potatoes well to remove dirt and remove the skins with a sharp knife.
Cut the peeled potatoes into small cubes and add water.
Carrots for milk vegetable soup are best grated. If you are cooking from young carrots, it is better not to cut off the skin, but to scrape it a little with a knife - this way more vitamins are preserved.
Prepared vegetables should be boiled in hot water over low heat until fully cooked.
Milk vegetable soup (the recipe for which is described above) is cooked on a milk basis, so you need to heat the milk in another bowl.
Place all vegetables in milk, add salt and spices to taste and cook over low heat until cooked.
This soup is best served with a piece of butter and finely chopped dill and parsley.
Milk soup with cabbage:
To prepare milk soup with cabbage, you will need one and a half liters of milk, some cabbage, 2-3 potato tubers, a piece of butter and fresh herbs.
You can take any cabbage - white or cauliflower, as desired.
Using cauliflower, it must be divided into inflorescences and filled with cold salted water. Leave the cabbage aside for 10-15 minutes, after which it can be boiled. Cook until tender in hot water over low heat.
Peel the potatoes and cut them into medium cubes, cook in hot water until tender.
When the potatoes are almost ready, add cabbage, salt and spices and cook over low heat.
Add finely chopped herbs to the soup, cover with a lid and leave for a few minutes.
After this, the milk soup with vegetables can be served.
Milk soup with pumpkin:
Very healthy and incredibly tasty milk soup with pumpkin will appeal not only to children, but also to adults. The hot dish has an amazingly beautiful appearance, so it can even be served on a festive table to surprise your guests.
To prepare it, you will need the following products: ripe pumpkin pulp - 300 g, milk - 1/2 liter, butter - 20-30 g, sugar, salt and pepper - to taste.
A ripe pumpkin must be thoroughly peeled from its thick peel.
Wash the finished pumpkin well in cold water, then cut into small pieces - you can cut into cubes, or you can use a coarse grater.
To soften the pumpkin, you need to pour a small amount of water over it and put it on medium heat and simmer with the lid on.
Medium-sized cubes will cook in about 10 minutes.
Select a few cubes, pour the rest of the pumpkin with milk and continue cooking over low heat.
It is best to add salt and sugar to the soup after the pumpkin is already soft enough.
When the pumpkin boils well, remove from heat and cool slightly.
After this, use a hand blender to blend the pumpkin with milk to make a vegetable puree. If the mass turns out to be very thick, add a little water and milk in a one to one ratio.
Place the finished cream soup on the fire, bring to a boil and after that it can be served immediately. For decoration, use separately boiled pumpkin pieces sprinkled with powdered sugar. You can add butter directly to the plate, or you can make a small sandwich and serve it separately. To add a delicate aroma, you can add a little vanilla sugar or cinnamon.
Milk soup with carrots:
To prepare milk soup with carrots, you need to take 2-3 medium-sized carrots, a tablespoon of flour, a little butter, two glasses of water and two glasses of milk. Salt and spices can be added to taste, but try to do this at the end of cooking, otherwise the soup will lose its delicate taste and aroma.
Since the main ingredient in this soup is carrots, try to choose good varieties of the root vegetable that are sweet and juicy.
Before peeling carrots, it is best to rinse them well and then briefly soak them in a small amount of cold water for about 5-10 minutes. After this, we peel the skin - the thinner the better and cut it into small cubes or rings.
To make the carrots softer, put them in a separate bowl, add a small amount of water, add a piece of butter and simmer until tender over medium heat.
When the carrots are ready, you need to cool them, then rub them through a sieve or puree them in a blender.
In a glass, mix flour and a little salt, dilute with a small amount of water and mix well.
Bring the remaining water to a boil, add carrot puree and milk.
When the soup begins to boil, pour in the flour diluted in water in a thin stream and simmer for several minutes.
Carrot soup can be prepared both sweet and salty. If you want a sweet dessert, you can add a little sugar, berries or fruits to the soup before serving.
Add finely chopped parsley or dill to the salty soup.
Milk soup with onions:
To prepare a real culinary masterpiece, try milk soup with onions. To do this, you will need the simplest products: milk - 500 ml, loaf - 3 pieces, butter - 30-40 g, egg - 2 pcs, onion - 1-2 pcs, salt and pepper to taste.
Cut a piece of loaf into small cubes and fry in a frying pan with butter.
The croutons fried in this way should be set aside and the onion base should be prepared.
Peel the onions and cut into rings or half rings.
To make chopping onions less inconvenient, wet your knife in cold water.
Heat a piece of butter in a frying pan and fry the onion in it until golden brown.
After this, you need to pour the onion with a small amount of milk and simmer over low heat for 5-10 minutes.
When the onion has absorbed almost all the milk, add the beaten eggs and mix well.
To prevent the eggs from thickening, immediately add a small amount of water and bring to a boil over low heat.
The egg-onion mixture should be cooled, then beat with a mixer until pureed.
If you don't have a mixer at hand, you can grind the egg mass through a sieve.
Heat a glass of milk in a small saucepan and add half the crackers into it.
Let the crackers soften well, then beat with a mixer until smooth.
Mix the egg-onion mass and some of the softened crackers in one bowl, pour in the remaining amount of water and milk and set to simmer over low heat.
Try to stir all the time with a wooden spoon so that the soup does not burn.
Wash the parsley well in running water, cut off the stems and chop with a knife as finely as possible.
Serve the finished soup with croutons, generously sprinkled with herbs. To give the soup a creamier taste, you can add a little cream -10% fat.
To give the soup a more festive look, you can boil one egg, cool and sprinkle grated yolk on top.
Bon appetit!
Milk soup with vegetables rich in vitamins and minerals such as: vitamin A - 44.4%, potassium - 12.2%, silicon - 28.7%, phosphorus - 11.7%, cobalt - 29%, manganese - 11.9%, copper - 11.7%, molybdenum - 20.4%
Benefits of Milk Soup with Vegetables
- Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
- Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
- Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
You can see a complete guide to the most useful products in the appendix.