For example, water-soluble vitamins are part of enzymes and biochemical reactions accelerate the exchange of nutrients and energy. None of the food product does not contain all or even most of the vitamins. Each product group is a source of individual vitamins, therefore, to ensure adequate intake of essential compliance with the rules of a variety of healthy food. Everyone knows that vitamins - very unstable compounds, which are easily destroyed under the influence of the environment - under the influence of light, heat, air, and also in contact with metals. Therefore, they should be "spared" when cooking. Fat products, which include animal fats (butter and ghee, fats, animal and fish) and vegetable oils, are a necessary component of children's diets as a source of fat-soluble vitamins (A, E, K, carotene). These vitamins are rather stable to heat treatment, such as cooking, but quickly oxidized in the light and air, so the vegetable and animal oils rich in fat-soluble vitamins should be stored in cool, inaccessible to sunlight areas. Vegetable oils also are oxidized on contact with air, so it is recommended to store them in dark glass bottles with tightly tied-up lid. You should not use the "rancid" and darkened with vegetable oils. Do not rastaivaniya and re-freezing of butter. Milk, milk and milk products are the suppliers of the body of valuable vitamins such as B1, B2, B6, B12, nicotinic acid, folic acid, vitamins A and E. When boiling milk quantity it contains vitamins significantly reduced, but at the same time , when using "raw" milk is the possibility of infection. Therefore, in baby food is better to use the purchase pasteurized milk, which in most cases still further enriched with vitamins. Heat treatments (pasteurization and sterilization), influencing the content of water soluble vitamins are sensitive to heat, such as B6, B12, B9, C. fat-soluble vitamins (A and D) and some other water-soluble vitamins (B1, B2, B5 , B8, and PP) is better preserved when the heat treatment (pasteurization and sterilization). Given that milk and dairy products - perishable and that the B vitamins contained in them, quickly destroyed by light, keep milk, yogurt, cottage cheese, cheese and so it is recommended in the refrigerator. Eggs (Chicken, quail), used in baby food, rich in fat soluble (A, D, E) and water-soluble vitamins - B1, B2, B6. When heat-treated product (especially cooking) significantly reduced the concentration of vitamin B6, the loss of others - are insignificant. Given that the eggs - a product of animal origin, it needs careful heat treatment (eg, boiling hard boiled) and not allowed to use "raw" in baby food. Store eggs recommended in a dark and cool place, preferably refrigerated. Meat, fish and meat and fish products and by-products are a valuable source not only of mineral salts, but virtually the entire spectrum of vitamin and fat-soluble vitamins. To preserve the vitamin value of meat, meat and fish products should not exceed the time taken by the thermal treatment (for meat: frying - up to 30 minutes, quenching - 1 to 1.5 hours depending on the size of a piece, bake -1.5 hours; for Fish: grilling - 15-20 minutes, quenching - 30 minutes to bake - 30 minutes). It is also important to understand and in ways of heat treatment: The most gentle is cooking, steam, quenching, and then baking, grilling, cooking hamburgers. The biggest loss of vitamins such as A, B1, B2, PP, is observed when boiling meat and fish. Vitamin value of animal products significantly reduced by repeated freezing. Thawing frozen food must be carried out at room temperature, in an extreme case in cold water, which allows to retain the vitamin value of products. To prevent the oxidation of vitamins, cooking is not recommended to use metal utensils or chipped enamel tank. Cereals, bread, bread and pasta are the supplier of the B vitamins: B1, B5, B6, nicotinic acid. Especially rich in B vitamins yeast used in the manufacture of bakery products, so there should be no "dry" bread. However, it is not recommended to eat and fresh-baked bread, because it adversely affects the gastrointestinal tract, causing fermentation, gasification. If cooking oatmeal, you must first wash or soak the cereal for preserving more vitamins value recommended to do it in cool water. Vegetables, herbs and fruits - the main sources of vitamin C, which is a very naughty and starts to break down "almost immediately after the wrecked plant and its number is significantly reduced during storage and cooking, so deficiency of this vitamin is found most often. When storing cut herbs in the refrigerator for 2 days lost only 8% of ascorbic acid, and at room temperature, these losses increased to 80%. Exposure to sunlight during storage of fruits and vegetables increases the loss of vitamin C three times, in such circumstances lettuce or greens may be completely deprived of this vitamin within a few hours. Vegetables and fruits are rich and B-vitamins: B6, B5, carotene, folic acid, vitamins E and C. Wee, Tamino value of these products is also lost during prolonged storage, even in a dark cool place. Therefore, in the nutrition of children and adults make better use of fresh vegetables, herbs, fruits, and to store them to choose a dark, cool place - a refrigerator or basement. Save the vitamin value of these products can be observing the following rules:
* Light, heat and air continue to reduce the vitamin value of vegetables in cleaning, grinding, washing vegetables, particularly in the peeled and sliced. Therefore, vegetables should be washed thoroughly before cleaning them from the skin, in general nenarezannom form.
* We know that vitamins and minerals are concentrated directly under the skin and in the leaves of plants. It is therefore necessary to limit the number of scrapings from the fact that as little as possible was cut off by a layer of skin and removal of leaves. Potato tubers and other root crops is better to cook completely, preferably in the peel.
* For cleaning, cutting and chopping vegetables you should only use stainless steel cookware.
* Avoid prolonged soaking chopped vegetables in water. From this point of view is not recommended to be cleaned, the more pre-cut vegetables (onions, potatoes, etc.), for example, nenarezanny potatoes while soaking in water for 12 hours loses 9% of ascorbic acid, and chopped - up to 50%. The best way to clean and wash the vegetables just before cooking, and if this is not possible, then peeled vegetables can cover with a damp cloth or towel.
* But legumes (beans, peas), unlike other vegetables, on the contrary, before cooking should be soaked in cold water for several hours. The process of "soaking" allows you to soften coarse-fabric product, thereby reducing the brewing process and thereby preserve more vitamins. Vegetables for salads should grind and fill sauces or oils immediately before use and in small quantities as salads, left "for the future", quickly lose their flavor and nutritional quality.
* Green vegetables, do not require grinding, fruits best bring to the table entirely, since their machining (cutting, chopping, rubbing), vitamin C content is significantly reduced. Salad greens and recommended grind (rip) by hand and not cut with a knife, so you can avoid contact with the metal blade and an additional loss vitamins.
* When cooking vegetables, including the preparation of soups, they should not let down in the cold and in boiling water. In this rapidly inactivated the enzyme ascorbate oxidase, which destroys the ascorbic acid. Found vegetables in boiling water to the sequence in that they were brought to readiness simultaneously. For example, shredded collard and cauliflower boil 15 minutes., Potatoes, diced, -15-25 min., Pods of beans - 8-10 min., Carrots (whole in the skin) - 25 min. But the beet in the same form - more than 60 minutes. When cooking soups useful for preserving vitamins to use the method It is highly - vegetables for the soup or cook over medium heat, and a little nedovarivayutsya (brought to a state of half-done), then remove the dish from the fire, close-UCF took in a pot in a newspaper and a shawl. After 20 minutes of vegetables are soft.
* When cooking vegetables (eg, for starters) of vitamins and minerals goes to the broth, so when cooking soups should not pour vegetable broth (the same applies to legumes and cereals).
* If you must reheat the dish, do so portions, not all Warm the pot at once. Repeated heating of food significantly reduces its vitamin value.
"Vitamin blanks"
Almost every housewife trying to preserve vitamins wealth of vegetables and fruits for future use, to compensate for a deficiency in the winter of vitamins in food for their households. These blanks in the home, tend to get through freezing, drying fruits and vegetables, canning jams and compotes.
* The greatest number of vitamins retained in the process of freezing. Especially effective in this regard, rapid freezing, which prevents damage to the structural units of the plant cells, unfortunately, at home, instantly frozen products can not (it's a rather complicated process technology of freezing), but gain valuable vitamins vegetables, fruits and berries can be in the shop at any season. In this case the package can be written that the product prepared by the instant freezing. But because different enterprises have not frozen, then talk about the freezing method may not be. Avoid repeated thawing and freezing, as in this case, the product dramatically reduces food and vitamin value. Defrost better at room temperature or placing the sealed package in a container packed with cold water. When thawing in hot and even more running water, washed out "virtually all vitamins.
* At home, frozen products is also possible, but the vitamin value of the blanks will be slightly lower than the production metode1. A good way of harvesting berries (black, red, white currants, raspberries, strawberries, etc.) is mashing them with sugar. When blending berries is better to use a wooden or enameled dishes, rather than meat grinder, as contact with the metal for vitamin C is fatal. Pureed until homogenous kep berries with sugar in a ratio of 1:2, placed in carefully washed and sterilized glass jars, cover with lid. Keep these blanks is recommended in the refrigerator.
* Good storage of vitamin C (its loss does not exceed 10-20%) in the 5-minute jam. Why use the following calculation of products: 1 kilogram grapes must 1,3-1,5 kg of sugar and half cup of water. The water and sugar syrup to cook (fully dissolve the required amount of sugar in water), bring it to boil. In the boiling syrup, delete sorted and washed berries. Berries bring to a boil and boil exactly 5 minutes, then pour into sterile banks and immediately resealed tightly.
* Under normal boiling jam, marmalade, jam and jelly destroyed significant amounts of vitamin C. When cooking compotes make better use of the most gentle way of harvesting soft fruits and berries - fruit compote expedited manner. What is necessary to prepare a fill rate of: 1 liter of water - 500-700 grams of sugar. Iterated and washed berries fill the already prepared jars, pour the boiling sugar syrup to the neck edge banks. After 5-7 minutes, drain the syrup, bring it to boil again and pour over cans of fruit so that it gently poured over the rim of the bottle. Immediately after the roll-jar and turn upside down until cool.
* When cooking stewed with the addition of less sugar, the rate for the preparation of syrup per 1 liter of water 200-300 grams of sugar, and further sterilization stewed in boiling water in half-liter jars in 15-20 minutes in the liter banks -20-25 minutes in three-liter jar -45 minutes, lost significantly more vitamin C. Normal (Sun-Air), and heat drying (in oven and oven) fruit - a very uneconomical way of preparation in terms of preservation of vitamins. Upon reaching the desired consistency of the product is lost more than 50% of vitamins.
* Light, heat and air continue to reduce the vitamin value of vegetables in cleaning, grinding, washing vegetables, particularly in the peeled and sliced. Therefore, vegetables should be washed thoroughly before cleaning them from the skin, in general nenarezannom form.
* We know that vitamins and minerals are concentrated directly under the skin and in the leaves of plants. It is therefore necessary to limit the number of scrapings from the fact that as little as possible was cut off by a layer of skin and removal of leaves. Potato tubers and other root crops is better to cook completely, preferably in the peel.
* For cleaning, cutting and chopping vegetables you should only use stainless steel cookware.
* Avoid prolonged soaking chopped vegetables in water. From this point of view is not recommended to be cleaned, the more pre-cut vegetables (onions, potatoes, etc.), for example, nenarezanny potatoes while soaking in water for 12 hours loses 9% of ascorbic acid, and chopped - up to 50%. The best way to clean and wash the vegetables just before cooking, and if this is not possible, then peeled vegetables can cover with a damp cloth or towel.
* But legumes (beans, peas), unlike other vegetables, on the contrary, before cooking should be soaked in cold water for several hours. The process of "soaking" allows you to soften coarse-fabric product, thereby reducing the brewing process and thereby preserve more vitamins. Vegetables for salads should grind and fill sauces or oils immediately before use and in small quantities as salads, left "for the future", quickly lose their flavor and nutritional quality.
* Green vegetables, do not require grinding, fruits best bring to the table entirely, since their machining (cutting, chopping, rubbing), vitamin C content is significantly reduced. Salad greens and recommended grind (rip) by hand and not cut with a knife, so you can avoid contact with the metal blade and an additional loss vitamins.
* When cooking vegetables, including the preparation of soups, they should not let down in the cold and in boiling water. In this rapidly inactivated the enzyme ascorbate oxidase, which destroys the ascorbic acid. Found vegetables in boiling water to the sequence in that they were brought to readiness simultaneously. For example, shredded collard and cauliflower boil 15 minutes., Potatoes, diced, -15-25 min., Pods of beans - 8-10 min., Carrots (whole in the skin) - 25 min. But the beet in the same form - more than 60 minutes. When cooking soups useful for preserving vitamins to use the method It is highly - vegetables for the soup or cook over medium heat, and a little nedovarivayutsya (brought to a state of half-done), then remove the dish from the fire, close-UCF took in a pot in a newspaper and a shawl. After 20 minutes of vegetables are soft.
* When cooking vegetables (eg, for starters) of vitamins and minerals goes to the broth, so when cooking soups should not pour vegetable broth (the same applies to legumes and cereals).
* If you must reheat the dish, do so portions, not all Warm the pot at once. Repeated heating of food significantly reduces its vitamin value.
Almost every housewife trying to preserve vitamins wealth of vegetables and fruits for future use, to compensate for a deficiency in the winter of vitamins in food for their households. These blanks in the home, tend to get through freezing, drying fruits and vegetables, canning jams and compotes.
* The greatest number of vitamins retained in the process of freezing. Especially effective in this regard, rapid freezing, which prevents damage to the structural units of the plant cells, unfortunately, at home, instantly frozen products can not (it's a rather complicated process technology of freezing), but gain valuable vitamins vegetables, fruits and berries can be in the shop at any season. In this case the package can be written that the product prepared by the instant freezing. But because different enterprises have not frozen, then talk about the freezing method may not be. Avoid repeated thawing and freezing, as in this case, the product dramatically reduces food and vitamin value. Defrost better at room temperature or placing the sealed package in a container packed with cold water. When thawing in hot and even more running water, washed out "virtually all vitamins.
* At home, frozen products is also possible, but the vitamin value of the blanks will be slightly lower than the production metode1. A good way of harvesting berries (black, red, white currants, raspberries, strawberries, etc.) is mashing them with sugar. When blending berries is better to use a wooden or enameled dishes, rather than meat grinder, as contact with the metal for vitamin C is fatal. Pureed until homogenous kep berries with sugar in a ratio of 1:2, placed in carefully washed and sterilized glass jars, cover with lid. Keep these blanks is recommended in the refrigerator.
* Good storage of vitamin C (its loss does not exceed 10-20%) in the 5-minute jam. Why use the following calculation of products: 1 kilogram grapes must 1,3-1,5 kg of sugar and half cup of water. The water and sugar syrup to cook (fully dissolve the required amount of sugar in water), bring it to boil. In the boiling syrup, delete sorted and washed berries. Berries bring to a boil and boil exactly 5 minutes, then pour into sterile banks and immediately resealed tightly.
* Under normal boiling jam, marmalade, jam and jelly destroyed significant amounts of vitamin C. When cooking compotes make better use of the most gentle way of harvesting soft fruits and berries - fruit compote expedited manner. What is necessary to prepare a fill rate of: 1 liter of water - 500-700 grams of sugar. Iterated and washed berries fill the already prepared jars, pour the boiling sugar syrup to the neck edge banks. After 5-7 minutes, drain the syrup, bring it to boil again and pour over cans of fruit so that it gently poured over the rim of the bottle. Immediately after the roll-jar and turn upside down until cool.
* When cooking stewed with the addition of less sugar, the rate for the preparation of syrup per 1 liter of water 200-300 grams of sugar, and further sterilization stewed in boiling water in half-liter jars in 15-20 minutes in the liter banks -20-25 minutes in three-liter jar -45 minutes, lost significantly more vitamin C. Normal (Sun-Air), and heat drying (in oven and oven) fruit - a very uneconomical way of preparation in terms of preservation of vitamins. Upon reaching the desired consistency of the product is lost more than 50% of vitamins.
