All greens garden
“Buy onions, green onions, parsley and carrot“. Why to buy? Soon on the dacha, and there - the beds sowed, however, sometimes than it is necessary. It is impossible to guess what will be pleasant to the kid: whether it will catch greens from soup or, on the contrary, to eat greedily parsley the whole bouquets. Let`s walk on thickets of the garden greens radiating not only freshness, but also the useful substances, vitamins delighting a children`s organism.Parsley and a celery are distinguished to
from vegetables with high content and a good ratio of mineral substances. Especially greens of parsley in which 100 g 340 mg of potassium, 245 mg of calcium, 79 mg of sodium, 85 mg of magnesium, 95 mg of phosphorus, 1,9 mg of iron contain are rich with them. The celery is less rich with these substances, however, of potassium salts in its roots more (393 mg in 100 g). It is a lot of in these vegetables of vitamin C (in 100 g of greens of parsley - 150 mg, in a celery - 38 mg), vitamin P respectively 157 i139, vitamin E - 1,8 and 0,5, there is in them and a carotene, and also vitamins of group B. The celery is known for the curative nutritious and calming properties, it helps to restore forces at fast fatigue. Essential oils of parsley and a celery impact them a peculiar smell and relish (in parsley - 0,03%, in a celery - 0,1%). Cover open sites of skin of the kid with juice of these plants (provided that it - not the allergic person) - and mosquitoes to it are not terrible.
Fennel differs in the high content of essential oils (1,5%) by which its aroma is explained. In fennel there is a lot of vitamin C - 100 mg in 100 g, vitamin P - 170 mg, salts of potassium, calcium, magnesium and phosphorus. All kids with “uneasy“ tummies long since were given “dill water“, and now dill teas are issued all large producers of baby food. Parsley and fennel are added to canned food for children of six-months age.
the green onions contain much more vitamin C (30 mg on 100 g), than in napiform (10 mg on 100 g), it is more in it and potassium salts (259 mg), calcium (121 mg), phosphorus and iron. The main advantage of all types of onions - the essential oils exciting gastric secretion, increasing appetite, and, at last, phytoncides - furious enemies of bacteria. The green onions should be stored not washed out, but sprinkled by water and laid in a polyethylene sack, in the refrigerator.
Garlic is poor in vitamins, ascorbic acid contains in it in insignificant quantity, but thanks to availability of phytoncides garlic possesses the expressed bactericidal properties. In it salts of potassium and phosphorus prevail (260 and 140 mg in 100 g). Garlic, as well as onions, it is better to store in wreaths in the cool dry room. Before a bookmark on storage garlic should be dried well. Onions, garlic, and also white pepper in small amounts add to children`s canned food from eight-months age.
Sheet salads , one and all, have the refreshing and invigorating effect, enrich our food with mineral substances and vitamins. From - for favorable ratios in it of potassium and sodium, salad has the regulating effect on water balance of an organism. Lettuce and cress - salad are most widespread in a midland. The value of the last that it appears in the early spring in the period of sharp avitaminosis, and on the usefulness does not concede to other types of salad at all. The lettuce is rich with salts of potassium and calcium (220 and respectively 77 mg in 100 g). Lettuce contains oxalic acid (33 mg), vitamins of group B. Darkly - green lettuce is valuable carotene and ascorbic acid.
at the beginning of summer from sour sorrel are prepared by the first green Russian cabbage soup. It contains a significant amount of vitamin C - 43 mg on 100 g, P - 500 mg, carotene, are a lot of potassium salts (500 mg on 100 g), phosphorus and other mineral substances. Sourish taste is caused by availability in it of oxalic acid - the strong activator of secretion of a pancreas stimulating a vermicular movement.
have more and more carotene and mineral substances - in spinach . In 100 g of spinach 774 mg of salts of potassium, 3 mg of iron, 82 mg of magnesium, 106 mg of calcium, and also 55 mg of vitamin C and 63 mg - vitamin P contain. On a saturation oxalic acid it concedes only to a sorrel. In spinach there are also substances promoting a vermicular movement, not without reason French call it “the broom of a stomach“. Spinach - one of the best natural food dyes giving to dishes green color. Fresh on taste, it, nevertheless, belongs to the category of the most useful vegetables. In food only young leaves are used, most often from them prepare green Russian cabbage soup, pripusky leaves in own juice. It is possible to stew spinach or to add it to soup, but at thermal treatment in it the content of vitamin C therefore it is better to serve crude spinach in “green“ salads considerably decreases.
the asparagus (or an asparagus) contains vitamins C (20 mg in 100 g), RR, groups B, carotene. From mineral substances potassium salts (196 mg in 100 g), calcium, phosphorus, iron prevail. It is vegetable of dessert type. To food there are young people who just came to a soil surface white or light-green stalks. The asparagus is eaten boiled, with oil or with sauce, put it in soups. It cannot be digested: it loses aroma and becomes watery. It is better to husk it a sharp knife not to break the most tasty part - a head.
the receptacle of an artichoke contains from 7 to 15% of carbohydrates, 3% of protein, vitamins C and groups B, carotene. Fleshy a receptacle of not revealed inflorescences, the reinforced bases cheshuy the lower ranks of an obvertka, and sometimes and thick roots add to food in the boiled, stewed and tinned look. The artichoke is lowered in already boiling added some salt water, with small addition of lemon juice.
of Basilicas - a grassy plant with a pleasant balsam smell. Add to food generally leaves (violet and green). The basil contains up to 0,08% of essential oil, 6% of tannins, glycosides and sour saponin; has favorable effect on zheludochno - an intestinal path, possesses bactericidal action.
the Young nettle - one of sources of minerals. Among them - compound of silicon, potassium, calcium and iron; vitamins A, With, To.
Mint any grades has the calming effect. It can be made separately or to add (no more than one leaf) to children`s tea.
Already since one and a half years, it is possible to offer the baby shchavelevo - cabbage and krapivny Russian cabbage soup. From the same age it is recommended to include in a children`s diet fresh greens, melkonarezanny greens - as seasoning to the first and second courses. Gradually accustom the kid to unfamiliar taste and a smell, from time to time suggesting it to chew a leaf - another. But before food it is necessary to take greens 10 minutes in water, then to stir up and rinse under a stream of warm boiled water. Do not allow the kid is not washed out greens that he did not swallow small lumps of the earth.
Garden greens - excellent seasonal decoration of a table. It is possible that aroma and color of “greenfinches“ will draw attention of the kid, and he will eat with big appetite. It is important to remember, however, that in a day the child eats no more than 3 - 5 g of greens therefore all above-mentioned “grass“ can satisfy only partially need of the baby for vitamins and minerals.Suggest the baby to you to help
: who knows, suddenly he will be fond of watering of fluffy fennel: and that grew - more tasty, and more attractively!
Consultant: M. V. Kopytko,
research associate of Department
of baby food of scientific research institute of food of the Russian Academy of Medical Science.