Nordic For You – Lunch2Go Beetroot Barley Dry Food – 90/400g

Lunch2Go Beetroot Barley Dry Food

Beetroot was used in salads and other foods as early as the Mediterranean period. The thick-rooted beet was first mentioned in the 16th century, but the beets were initially pale or yellow in color because the beetroot form was not processed until the 17th century. The species arrived in Finland in the nineteenth century. Because beetroot contains nitrates, it is not recommended for young children.

Barley is one of the oldest cereal grains. It could have been cultivated as early as 12,000 years ago in the Middle East. Barley cultivation in Finland dates back no more than 5,000 years. Cultivation has stabilized in the southwestern coastal area of Finland since the beginning of the Bronze Age, or about 3,500 years ago, based on the discovery of grain grains. Until the nineteenth century, barley was the most important food grain in Finland, when rye took its place. Barley grouting is accomplished by removing the grain’s outermost husk layers. We use a lot of pre-cooked food in our products. Many people have been pleasantly surprised by the taste of Lunch2Go beetroot.

Quick View

Vegetables and mushrooms contain up to 90% fresh water and 75% meat. When food is dried, an average of 80% of the water in the portion is removed at the same time. At the manufacturing stage, the water is returned by stewing or boiling. One dose has a dry weight of 65 to 90 grams. When food is prepared, it weighs approximately 400 grams.

Manage Your Energy

Because of their high energy content, many camping foods contain a lot of fat, up to more than 40 g per serving (1 dl of cooking oil weighs 90 g). Unlike many dry foods, our portions all have 2 to 4 g of fat per serving. Instead of forced fat, everyone can add the fat they want during the manufacturing stage based on their energy requirements.

Depending on the taste and fat characteristics, the added fat can be olive/canola/hemp oil, butter, or ghee (clarified butter). One tablespoon contains approximately 13.5 g and 120 kcal.

To taste, spices and salt can be added. It is easier to add fats and spices to portions than it is to remove them.

Dry Food Preparation

There are two ways to prepare. Simmering in a 0.4 / 0.5 liter food thermo or boiling in a saucepan (cooker, stove, open flame). Primus TrailBreak Lunch Jug 0.4L is a suitable theme.

1. Combine the ingredients in a saucepan with 4.5 dl of water. If you want to add cooking oil, do so now. Cook for 8 minutes on high heat, stirring constantly, and then leave to simmer for less than 7 minutes with the lid on.
2. Place the ingredients in the food thermos and cover with approximately 3.5 – 4 dl of boiling water. If desired, drizzle with cooking oil. To prevent the ingredients from packing on the bottom, mix with a spoon or shake. Allow to cook for at least an hour. After 2 hours, the food is at its best, but it stays warm for at least 6 hours.