Comparison
VanaH natural mineral water is classified as “soft water”.
Mineral water is classified into "soft water" and "hard water", based on the amount of calcium and magnesium per liter water.
 |
 |
|
| Mineral Content | Low | High |
|---|---|---|
| Taste | Light, easy to drink | Heavy, noticeable taste |
| Compatibility with Cooking | Good for preparing soup stock. Suitable to cook plump rice. Compatible with vegetables and suitable to prepare Japanese food. | Easy to take out scum when boiling meat. Suitable to cook hard-textured rice. Compatible with meat, suitable to prepare Western-style meals. |
| Compatibility with tea and Coffee | Deep aroma and sourness stand out | Deepens bitterness and body |
| Suitable for | Babies and the elderly, people with weak liver | Those who is not supplied with sufficient quantities of mineral |
VanaH Features
| Table of ingredients (per 100ml) |
 |
Company A | Company B |
| Hardness | 37 | 38 | 30 |
|---|---|---|---|
| Calcium | 0.84㎎ | 0.64㎎ | 1.1㎎ |
| Sodium | 0.44㎎ | 1.13㎎ | 0.43㎎ |
| Magnesium | 0.40㎎ | 0.54㎎ | 0.01㎎ |
| Kalium | 0.10㎎ | 0.18㎎ | 0.07㎎ |
| Vanadium | 6.5μg | 0μg | 0μg |
| Silicon | 1.6㎎ | 0㎎ | 0㎎ |
VanaH has an excellent oxidation-reduction potential.
Oxidation is a process that turns iron to rust.
In addition, reduction means that the rusted substance regains its original radiance.
The oxidation-reduction potential is an index that indicate whether a solution can be oxidized or reduced against other substances.
VanaH is has an excellent oxidation-reduction potential of 50 mv, which means that is in a state that is difficult to oxidize.