Berries in the children`s menu
at the beginning of summer when the first berries keep up, mothers, naturally, hurry to treat kids to fresh vitamins. But that these gifts of the nature really brought to the child at most of benefit, it is necessary to feed with them the baby competently.
Advantage true and imaginary
what so appreciate berries? It is considered that they contain practically all known vitamins. However it is not absolutely right. Generally berries are a vitamin C source, In - carotene and folic acid. Other vitamins (and all them there are 13) are presented in these small pulpy fruits in limited quantity. The exception is made by the sea-buckthorn which is really containing vitamins B the maximum range.
on the other hand, berries are rich with sugars, bioflavonoids 1 (vitamin P), food fibers (pectin), organic acids, mineral salts. All these substances are also irreplaceable in food of kids, as well as vitamins. The greatest number of vitamin P among berries contains in blackcurrant, wild strawberry, raspberry, a sea-buckthorn, grapes.
Vitamin C, In - carotene and bioflavonoids have preventive effect in the relation warmly - vascular, oncological and other diseases.
Organic acids increase secretion of gastric juice and by that - appetite, and also promote the best assimilation of food.
Food fibers are of great importance for normal function zheludochno - an intestinal path, including for the prevention of locks. Besides, berries possess a number of other curative properties and are successfully applied in traditional medicine.With what to begin
With some berries kids get acquainted already with the beginning of a feeding up. According to recommendations of Public Institution of scientific research institute of food of the Russian Academy of Medical Science and domestic pediatricians, it is possible to begin acquaintance to berries with all types of currant, bilberry, raspberry, and wild strawberry (garden and forest) to offer for a month later, of course, in the absence of an allergy to them. Anyway the first meeting with berries has to take place not earlier than 5 - 6 months. Offering the kid new berry, begin with small doses - by the same principle as any feeding up. The child about one year a berry feeding up is given on a teaspoon tip. For the child of more advanced age the first portion of this or that berry can be increased to a full teaspoon. Gradually, in 3 - 5 days, this volume increases to physiological norm. In 6,5 months the kid can receive 40 - 50 g of a berry feeding up, at the same time this day it is not necessary to give fruit puree any more. By that moment when the kid is 1 year old, this quantity gradually increases up to 100 g of berries or fruit, by 3 years - up to 150 g. From 3 to 6 years it makes 150 - 200. It is not necessary to enter into the child`s diet several types of berries at once. It is connected with what at emergence of allergic reaction will be unclear on what berry it arose. It is also necessary to watch that the child did not choke on a berry, and to yield integral fruits only after he learned to chew.Fresh berries are perfectly combined by
with any dairy products. They can be added to cottage cheese, yogurt, and to diversify with fresh berry juice taste of kefir and milk. It is possible to prepare berry or yagodno - fruit salads with gas station from yogurt or a small amount of 10% cream for baby food. But, offering to the child of berry, it is not necessary to be fond of sugar , it is better to accustom him to natural taste. You should not prepare fresh berries desserts in advance, it is necessary to do it only just before the use. Of course nobody will be able precisely to tell, in how many minutes in berries vitamin C will be lost, but it is for certain known that under the influence of oxygen it is oxidized and its quantity in the prepared dish decreases. The same concerns also storage of berries. Therefore it is necessary to remember also that the less time passed from the moment of harvesting, the its vitamin value is higher.Useful tips
In a diet of the child can use
not only fresh berries and freshly squeezed juice. The kid, most likely, very much will like various tasty desserts: kissels, compotes, mousses, jams. Of course, in process even of the most careful preparation the considerable part of vitamins, especially ascorbic acid is inevitably lost (vitamin C), but mineral salts, organic acids and In - carotene remain. And reduction of amount of food fibers after culinary processing is even useful for children with an unstable chair and some diseases of a stomach and intestines.
to keep the maximum quantity of vitamins B compote, it is necessary to add some berry to the boiling syrup and to switch off fire in 5 minutes. And - raspberry, wild strawberry, blackcurrant, bilberry - whenever possible not to cook soft, gentle berries, and to spread out in glasses, to fill in with warm syrup and to cool.Kissels prepare
with application of a zheliruyushchy product - potato starch. By the way, kissel for the child should not be too dense therefore it is better to lower a share of starch twice from the dose recommended on packing. For the maximum preservation of vitamins from berries wring out juice, otzhimka (alburnum) boil, on the filtered broth prepare syrup and when it boils, at continuous stirring enter starch, remove a pan from fire. Then, without stopping disturbing, pour in earlier wrung out juice there.
of Jelly is prepared from fruktovo - berry broths, juice, syrups by use of edible gelatin.
Mousse is not stiffened jelly, shaken up in magnificent weight by the mixer yet.
How to prepare vitamins for the winter
the Best way to keep the majority of vitamins B berries is a fast freezing with the subsequent correct storage which is not allowing a product podtaivaniye. It is possible to buy the frozen berries in shops. But also preparation of stocks in house conditions is quite available. For this purpose it is necessary to pick berries, to select the ripe, but not overripe fruits, to remove fruit stems. After that it is necessary to wash out carefully them under flowing water, large fruits should be rubbed at the same time a special brush. Then they are dried on a towel or on cotton fabric, put in a plastic bag and cleaned in the freezer. In the winter these berries can be used as fresh after fast defrosting in the microwave oven. Various desserts, compotes, stuffings for flour products prepare from them as well as from fresh berries.
Attention! Do not allow a podtaivaniye of berries at storage and their slow defrosting, otherwise they will lose considerable part of vitamin C.
the Quite good way to keep useful properties of berries longer - their mastication with sugar and the subsequent storage in the cool dark place. For this purpose it is necessary to select the mature, not spoiled berries. On 1 kg of berries 1 kg of granulated sugar is used. If berry sour, then 2 kg of sugar are necessary. Then weight is shaken up in the food processor (or it is pounded by a wooden pestle in the enameled ware). It is necessary only to spread out weight on glass jars and to put in the refrigerator or to other cool dark place.to
are Very useful to kids during the winter period and various fruktovo - berry compotes, tinned juice. Tinned berries keep up to 30% of vitamin C. And any preparations from blackcurrant will be its best source.
Compotes prepare from one or several types of berries. They are washed out, put in sterilized to bank and filled in with in advance prepared sugar syrup then close a tight cover. Proportions of sugar and berries can be learned in the recipe-book.
Preparation of juice long storage in house conditions - business troublesome. It becomes by means of a sokovarka or the juice extractor. And freshly squeezed juice for long storage needs to be sterilized. As a result of thermal treatment that in the first that in the second case all vitamin C, most likely, will be lost. So it is much simpler and better to buy ready juice. It is prepared in due form and enriched with vitamins. On packings with juice for kids there is the corresponding inscription:“ It is recommended institute of Food of the Russian Academy of Medical Science for children... age“. Surely it is necessary to pay attention to it.Berry “features“
the world of berries Is rich and various
. It is impossible to list them all. We already mentioned the general properties of these gifts of the nature. But there are features characteristic of separate types.
of Malines . Its fruits contain organic acids, including salicylic which has curative force. For this reason raspberry is used as anti-cold, sudorific, a febrifuge. In this berry there is a lot of also other valuable components - such as potassium, calcium, iron, carotene, vitamin C. It is more cellulose in raspberry, than in all other berries therefore at diseases of a stomach and intestines it is not applied in the natural form. This berry at food allergy is forbidden.
In house cookery raspberry is used in a fresh and dried look, from it cook jam, jams, jelly, a fruit candy, fruit jelly. Raspberry can be turned or istoloch with sugar (it “cold jam“ is stored only in the refrigerator or a cellar), to make compotes for the winter, to make juice.
Blackcurrant is one of the most widespread plants.
On the content of vitamin C this berry has not equal in northern latitudes. Besides, its fruits contain folic acid, vitamins of group B, pro-vitamin A, it is a lot of pectinaceous substances. Currant - a good source of salts of potassium, iron. In house cookery from it prepare fine juice, fruit drinks, kissels, compotes, jam, jams, jelly, fruit jelly. Berries of currant can be dried. In any preparations from blackcurrant vitamin C well remains.Blackcurrant is forbidden by
to children with the increased release of salts of oxalates with urine. Limit it and at kids with food allergy.
Red currant . On the content of vitamins it is close to black, but in it it is slightly less vitamin C. The best preparation from red currant is jelly, prepared in the cold way - by mixing of juice with sugar. In house cookery from this berry cook various drinks, fruit drinks, kissels. From red and white currant cook the pasteurized compotes. Juice of red currant from - for the of fine zheliruyushchy properties improves preparations from other berries. The white currant differing in more sweet taste is very similar on red. There are no contraindications in use of this berry.
Strawberry . In use so often call garden wild strawberry. This berry contains organic acids, vitamins C, B1, B2, B6, PP, carotene. It is used as fresh, and for preparation of jam, compotes, jelly, mousses. It is impossible to give strawberry to children with food allergy.
the Wild strawberry is considered one of the most tasty and fragrant of wild-growing berries. It is rich with iron, manganese, copper, zinc. Berries of wild strawberry contain a lot of potassium, and also pectinaceous substances and organic acids. The main vitamins - With and folic acid. The range of other vitamins is very wide too - it is B1, B2, PP, E, pantothenic acid. The wild strawberry differs in the maintenance of a significant amount of bioflavonoids (vitamin P).
In house cookery from wild strawberry are prepared jam, by jams, juice and syrups. Fresh berry is used as an independent dessert dish. The wild strawberry satisfies thirst, increases appetite, improves digestion. Infusions from its leaves and berries possess diuretic action. But children with food allergy are not recommended to use it.
the Gooseberry contains pectins, cellulose, organic acids, mineral elements and vitamins: With, P, E, and also vitamins of group B and carotene. In house cookery of berry of a gooseberry use in the fresh and processed look. Fresh can drink juice from these berries and to preserve for the winter that is good means for fight against seasonal deficiency of vitamins. From a gooseberry good jam, jelly, compotes, jam turns out. It is possible to turn it with sugar. There are no restrictions in the use of this berry.
the Cranberry , in comparison with other berries, is especially rich with organic acids and vitamin C. In it there are a potassium and other minerals. Organic acids have pernicious effect on a number of the pathogenic bacteria (staphylococcus, colibacillus, putrefactive bacteria) causing frustration of a chair and suppress activity of microbes in berries therefore the cranberry perfectly remains till the spring - on bushes, in the frozen look or just in cold boiled water.this berry is used by
In house cookery generally for preparation on its basis of various refreshing and curative drinks: fruit drinks, juice, kissels, kvass. Mix of cranberry juice with honey is very tasty and useful. The pectins which are contained in a cranberry easily turn its juice into jelly and fruit jelly. Add this berry to sauerkraut, and in a soaked look it is an excellent additive to dishes from meat.the Cranberry is very useful to
at infectious diseases, the general weakening of an organism. The fruit drink prepared from it is widely recommended at inflammatory diseases of kidneys, a bladder. It promotes removal from an organism of surplus of salts of oxalates. Therefore if the child has this symptom, cranberry drink is especially useful. The cranberry is not recommended to children with ulcer defeats zheludochno - an intestinal path. Limit it and in a diet of children with food allergy.
Cowberry , as well as the cranberry, differs in the high content of organic acids. And it can be stored too, having just filled in with boiled water. Berries and especially leaves of cowberry possess strong diuretic and antiseptic (antimicrobic) action that is used in a complex of treatment of infections of urinary tract. Limit it at food allergy and gastritis. In house cookery cowberry is used also fresh, and for preparation of jam, kissels, compotes, fruit drinks, stuffings for pies.
Bilberry - one of the most valuable berries of our northern woods. Due to the maintenance of a large amount of tannins these berries with success are applied as the anti-inflammatory and fixing means at ponosa. For this purpose use kissels, broths both from fresh, and from dry berry. Besides, bilberry is rich with iron - 7 mg in 100 g (for comparison: in beef - about 3 mg on 100 g). From vegetable food on the maintenance of this mineral it concedes only to a dogrose, lentil and soy. And iron in bilberry is in such connections which are well acquired by an organism.This berry is useful to
at visual acuity violations as it contains the predecessor of one of components of a rodopsin - the pigment providing perception of light signals with eyes. At food allergy its use is limited.
the Dogrose is the richest carrier of vitamin C, iron, (3 - - ratteen. These berries use for preparation of vitamin broths. And dogrose infusion - excellent means of fight against a spring gipovitaminoz. However the dogrose is not recommended to children with the increased allocation of oxalates with urine.
the Sea-buckthorn - a well of vitamins. In it there are almost all known vitamins, it is a lot of vitamin E, And, To. Vitamin C in fruits of a sea-buckthorn is steady against culinary processing. From it cook kissels, compotes with sugar, receive juice, oil. Sea-buckthorn fruits very well remain when freezing. Valuable property of a sea-buckthorn - to restore forces after an illness. But juice of this berry is not recommended to be drunk to children with the increased acidity of gastric juice. It is often intolerable for the kids having diseases of a liver and gall bladder. Children with the increased release of salts of oxalates with urine cannot use a sea-buckthorn. > Exotic berries
When the vitamin-rich season comes to an end with p with
and there comes cold weather, subtropical berries will help to fill a lack of vitamins to the kid. However, it is possible to indulge with wonderful fruits of the southern nature children not rathe nsha, than to them will be one year old.
at the beginning of November fruits of a feijoa are available for sale . Pulp at them turned sour - sweet, to taste and a smell reminds pineapple and wild strawberry. Among vegetables, fruit and berries of a feijoa are not present equal on the content of iodine. Fruits of a feijoa are also rich with pectin. This berry both in fresh, and in the processed look (the jam, compotes, fruits ground with sugar) is used. There are no restrictions on use of a feijoa.
Fig . It still call a fig ordinary, a fig, a fig. Fig fruits very sweet, their structure contains about 75% of sugar therefore it very high-calorie, and in a diet of children with excess body weight it should be limited. And here to the kids suffering from locks, the fig is useful as it has good poslablyayushchy effect.
the Cornel contains a large amount of vitamin C, carotene, organic acids, pectin. A shortcoming - sour taste. Use it both in fresh, and in the processed look. But it is necessary to give a cornel to the children having gastritises carefully. Its use is not recommended and at an oksaluriya (allocation of oxalates with urine).
of Grenades - actually too berry. Its juicy fruits contain sugar, tannins, organic acids, insignificant amount of vitamin C. Pomegranate is used not only fresh. Garnet juice is very widespread. This berry stimulates appetite, well satisfies thirst, has the easy fixing effect. However children with food allergy need to give this berry carefully.
of the Kiwi . Among advantages of this berry - a large amount of vitamin C (it is more, than in oranges), which is available in the fresh winter, and good tastes. It is not recommended at an oksaluriya.
In a word, it is possible to support the child`s organism by necessary vitamins almost all the year round. It is necessary only to wish that tasty gifts which are presented to the person by the nature brought as much as possible benefit to children and adults.