It is no secret that heat treatment of products leads to decrease in their valuable qualities. However there are ways of cooking with preservation of the most part of a complex of vitamins.
It is required to you
- - Knife from stainless steel;
- - Double boiler;
- - Plastic containers;
- - Plastic bags;
- - Fridge;
- - Freezer.
Instruction
1. To the products, the richest with vitamin complexes, vegetables and fruit belong. To keep vitamins B to food, use the sparing methods of preparation of dishes. For example, when boiling vegetables or fruit, lower them in the boiling water. Thus, time of thermal treatment is reduced, and loss of valuable qualities of products will be not so big. During cooking surely cover a pan with a cover and you watch that ingredients didn't boil soft.
2. Steam vegetable dishes. In this case you will manage to keep up to 70% of the vitamins which are contained in ingredients. Serve the dish to a table right after the end of cooking. The there is longer a dish, the less in it remains vitamins. Whenever possible, don't peel vegetables before heat treatment. If to cook potatoes, without peeling, in it about 75% of vitamins will remain. In the cleaned boiled tubers cut by pieces them only 35-40% remain.
3. Vitamins collapse much quicker if to pass products via the meat grinder or to wipe through an iron or copper sieve. Use the grater made of plastic or aluminum. One more way how to keep vitamins when processing - to warm up if necessary only a part of food, but not all prepared dish.
4. Often, the people adhering to a healthy lifestyle prefer not to use heat treatment, using vegetables and fruit only in the raw. However and in this case it is necessary to pay attention to storage of vegetables. You keep them in densely closed containers, in the dark and cool place.
5. You store a dairy products in a dark opaque container. Long heating of milk in capacity with an open cover leads to fast vitamin destruction. Meat products are recommended to be put in the boiling added some salt water. At the same time on a surface of meat the crust interfering loss of vitamins is formed.
6. If products are bought for the purpose of long-term storage, place them in the freezer, previously having packed into plastic bags or plastic containers. Don't subject a frozen goods to thawing not to lose valuable nutritive matters.