A "living" vitamins contained in natural products, you must cherish, because they "work" in the body more efficiently than pharmacy vitamin preparations.What is useful for the natural gifts of autumn for children? We all respect the potato ... ... when with Solving its lines, reading it, Vladimir Vysotsky, you see it, hot, boiling, aromatic.This potato, although imported from America, became almost the most popular product for us.On caloric content (83 kcal per 100 g of product) it will not yield to grain, since up to 80% of its dry matter, the arrival is eaten on starch, and among vegetables there are no equal at all.Microelements and vitamins, and their content in products - the subject of the article.
Potatoes without harm
Traditionally, potatoes were chosen according to varieties, but now most townspeople do not have such subtleties. Do not turn green tubers, do not turn black immediately after cooking, are not affected by phytophthora - and fine! Tubers with green barrels throw out, not sparing. They accumulated solanine, a toxic substance. Symptoms of poisoning with solanine - nausea, abdominal pain, sometimes vomiting and diarrhea may appear 6 hours after eating greenish potatoes. With potatoes, you can get an increased amount of nitrates, which fall into the soil with fertilizers, if they are introduced without measure. How is this determined? Try not to buy vegetables in random places, on the streets. In the market, ask the seller to produce a receipt, which indicates the content of nitrates in vegetables. In laboratories of most markets, even small ones, studies on nitrates are mandatory.
Than it is useful
In addition to nutrition, potatoes are valuable in high potassium. This is especially important for children with a tendency to fluid retention in the body, in cases of increased intracranial pressure, with some forms of diathesis. To keep potassium, potatoes are better to bake in an oven or a grill. The most important wealth of potatoes is a substantial supply of vitamin C. True, in raw form we practically do not eat potatoes, and at high temperatures vitamin C starts to break down. The way out is to boil the potatoes in the peel, laying it in boiling water. When boiled potatoes are boiled, vitamin C is also kept well if it is placed in boiling water and cooked in a tightly closed pan, provided that there is a minimum layer of air between the lid and the water level. So you can save up to 93% of vitamin C. But if peeled potatoes hold the day in water (soak), the losses will have to add another 20% of the vitamin, and potassium will be reduced in size. Strongly boiled, friable potatoes are better for steaming or using for soup: when cooked it becomes watery, tasteless, and its nutritional value is reduced.
In the potato soup immediately after cooking, 50% of the vitamin remains, and if the prepared soup is to stand for 2-3 hours on the stove, its content will be reduced to 30%. After 6 hours of storage from vitamin C, unfortunately, there will only be a memory ... In the fried potato favorite, about 70-75% of the vitamin remains, in stew - only 20% of the amount that was present in the raw vegetable. In the mashed potatoes, freshly prepared, the content of vitamin C is reduced by 80%, so it is better to prepare puree only for the youngest, and occasionally. Boiled potatoes are very soft. Children are very early in adapting to take warm pieces by hand and chew them using the gums, cheeks and tongue.
Stuffed potatoes
Particularly useful if the baby is prescribed baked potatoes as a natural source of potassium. Take:
♦ 3 potato tubers
♦ 1 table, a spoonful of butter
♦ 1 egg yolk
♦ 4 tables, spoons of milk
♦ 1 teaspoon biscuits
♦ 3 table, spoons of sour cream
♦ parsley and dill greens
Preparation:
Peel the baked potatoes in the oven, cut off the top of the tubers and take out the pulp from the middle with a teaspoon. Minced meat: 3/4 of the flesh is wipe through a sieve, add butter, raw yolk and chopped greens. Rub the mass by adding hot milk. Fill potatoes with stuffing, place in a frying pan, pour sour cream, sprinkle with breadcrumbs and bake on high heat until very light browning.
And sweet, and useful
Carrots are not for nothing called dainty delicacy, it is very sweet, bright and fragrant. Gnomes, underground inhabitants, adore that part of the carrot that is deep in the soil. And they eat mostly brightly colored outer part of the root crop - there is much more sugar and carotene in it. Today, breeders paid attention to the yellowish core of carrots. It contains the pigment apigenin, which helps to relieve fatigue and strengthen the heart muscle. Carrots - all recognized champion among vegetables for the content of carotene. The word "carotene" itself is derived from the Latin carrot name, Daucus carota, because of the richness of this vitamin, carrots are not equal among vegetables.Overall 20-30 g of this delicacy will provide the baby with carotene for a whole day.In January, the content of carotene in root crops is sharply reduced. under very good storage conditions, up to 90% of carotene is retained in carrots for 7 months, carotene is important for eyesight, skin and mucous membranes, and for the resistance of the body to respiratory tract infections. Beta-carotene also strengthens the anti- Since carotene is readily soluble in fats, it is more sensible to treat carrots with sour cream or vegetable oil.To put carrots into soups no earlier than 5 minutes before the end of cooking, remembering that the stability of vitamin A to boiling is not unlimited. carrots contain not less than a dozen other vitamins, and among them such as B2 and PP, beneficial for the skin, vessels and brain activity.
Dishes from carrots for kids
Your baby for six months? Try to cook carrot puree for a crumb. With culinary (thermal) treatment, the allergenicity of products is significantly reduced. Juice is squeezed naturally from raw carrots, and it is better to give the baby 8-9 months, starting with an incomplete teaspoon. To introduce carrots into lure can be even more careful, with soup-mashed potatoes. It is advisable to cook for the whole family.
Carrot and rice soup puree
Take:
♦ 0.75 liters of broth
♦ 4 carrots
♦ 1 table. a spoonful of rice
♦ 20 g of butter
♦ 1/2 cup cream
♦ 1 egg yolk
♦ salt to taste
Preparation:
Cut the carrots, lightly salvage it with a little butter, pour broth, add the washed rice and cook with a weak boil for 40 minutes. Add the crushed yolk. Wipe the finished mass, the resulting puree dilute the broth to the consistency of the soup, fill with oil. You will strengthen the health of the child, if from a year and a half or two you will offer him a little raw, finely grated carrots every day. And as soon as the crumbs grow their teeth, let each day after breakfast eat at least half a raw carrot.
Señor tomato
Italian writer Gianni Rodari very aptly called this vegetable a lord, he often looks so smart, important, as if inflated. And to confuse our lord with a bit of arrogance, sometimes it is simply called tomato. But the benefit of a tomato from this does not become less. Especially a lot of carotene in the tomato, which he owes his red or yellowish coloration. There is also a valuable carotin-like substance in lycopene, a powerful antioxidant, which has a beneficial effect on metabolism. In tomatoes, especially ground, many also vitamin C - 25 mg per 100 g of pulp. Stocks of vitamin C are very handy, because this fruit is also rich in iron, and it is combined with ascorbic acid in the body much better. Tomatoes are considered to be one of the main sources of the microelement of selenium, which also has antioxidant properties. For future mothers, it is especially important. Many researchers argue that the deficiency of selenium, during pregnancy leads to the notorious threat. In addition, selenium supports the youthful elasticity of tissues, which is so important in the process of childbirth and in the recovery period after the birth of the baby. Better and more useful is a fresh tomato in its natural form or as an integral part of any salad. And, notice that they are equally useful and tasty, like red, and pink and yellow tomatoes. And in yellow and pink vitamin C is somewhat more than in the red. But even with cooking, most of the carotene is preserved and well absorbed. Many dishes give tomatoes a pleasant piquancy and acuity.
Tomatoes with honey
Take ripe tomatoes (in calculation - one tomato per person), making in each hole, pour honey in there and put it on 10 hours in the cold. Serve on lettuce leaves.
Fairy-tale turnip
Let us recall Nekrasov's peasant woman, who seriously considered herself to be the happiest, because she had a good turnip in the kitchen garden: "Such turnip is delicious, this turnip is sweet!" With the same pleasure, there will be a healthy vegetable and our children, if we do not spoil their diapers taste different "pechenyushkami" and other gastronomic "pranks." But back to our turnip.This fruit is especially rich in vitamins.Other boiled or boiled turnips can be cooked with fine mashed potatoes .By the way, puree of usual turnip is mixed with honey (1 table spoon of mashed potatoes and 1 teaspoon liquid honey), it will be an excellent preventative against colds (of course, it can be offered to children who do not have allergies to honey.) True, not all children will have the taste and bitterness of regular turnip, and the sweet taste of turnip also has a value and a fairly moderate amount of turnip in it sugars and low caloric content.Now, sweet and juicy varieties without bitterness and sharp essential oils, dietary ones, are becoming increasingly popular, as if they are intended for toddlers. From such a turn, the most delicious and mineral-rich vegetable decoctions and mashed potatoes are obtained.
Turnip, stewed with apples and raisins
Take:
♦ 150 g turnips
♦ 1/2 table. tablespoons butter
♦ 1/2 apple
♦ 1/2 table. spoons of raisins
♦ 2 table. spoons of honey
Preparation:
Peeled turnips slice, cook until half cooked, then add sliced apples, washed raisins and bring to the ready. Immediately fill with oil and honey (or rose hips syrup).
Bell pepper
It is difficult to say which of the advantages of this culture is important. Taste, piquant flavor, juiciness, brightness of color? But most of all we appreciate the vitamin and mineral composition. Although other qualities are also important. It is worth adding a handful of sliced sweet pepper to soup, stew or other dishes 3-4 minutes before they are ready, as the food is not only enriched with vitamins and valuable minerals, but also acquires a surprisingly delicate piquant aroma and a pleasant sweetish taste. Pepper should be added 3-4 minutes before it is ready, not earlier, otherwise it will not "give up" the aroma, with more long cooking, the aroma and taste are largely lost. And the vitamins are much better preserved, and the sweet pepper has many varieties, so they give different names, Moldovan gogoshars with flattened fruits, pepper-shaped capsules, ovoid, and even prism-bloated .The color spectrum of sweet pepper is probably as rich as the rainbow - green, red, yellow, orange.
"Fast" beetroot soup
Take:
♦ 2 boiled beets
♦ 400 grams of frozen vegetables
♦ 2 boiled chicken eggs
♦ greenery
♦ 2 bay leaves
♦ 1 clove of garlic
♦ salt and sour cream
Preparation:
Peel the boiled beets, put them in boiling salted water. When re-boiling, add vegetables, bay leaf. After 5 minutes the boiling dish is ready. Season with grated garlic, already in a plate add slices of the boiled egg, crushed greens and sour cream.