The basis principle is "The greater the density of a liquid or sap, the greater the amount of dissolved solids (minerals, vitamins, amino acids, etc).
200 years ago, Prof Aldus Brix (Austrian) developed a scale, well known to farmers a "BRIX" for measuring produce, crop and grasses qualities in 95% of food and beverages.
Then, the French developed a very similar scale, called Baume', used for measuring the sugar content of grapes, to ensure consistent wine quality. There are about 4 other scales developed at same time for various purposes.
However, consumers prefer the term "Nutrient Density" as it means a measure produce deliciousness, nutritional values. Hence we use the measurement term "Nutrient Density Index" (NDI), which equates to BRIX.
The basis principle is "The greater the density of a liquid or sap, the greater the amount of dissolved solids (minerals, vitamins, amino acids, etc).
200 years ago, Prof Aldus Brix (Austrian) developed a scale, well known to farmers a "BRIX" for measuring produce, crop and grasses qualities in 95% of food and beverages.
Then, the French developed a very similar scale, called Baume', used for measuring the sugar content of grapes, to ensure consistent wine quality. There are about 4 other scales developed at same time for various purposes.
However, consumers prefer the term "Nutrient Density" as it means a measure produce deliciousness, nutritional values. Hence we use the measurement term "Nutrient Density Index" (NDI), which equates to BRIX.
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