Having thought of a problem of healthy food, people usually try to include as much as possible vegetables in the diet. And it is correct, in them there aren't enough calories, but it is a lot of vitamins, minerals and useful cellulose.
However the way of preparation of dishes can nullify all advantage of the used products. Of course, mistakes in preparation of problems with health won't cause, but also there will be a little advantage.
Carrots - vegetable which each hostess has in a stock. It is put in soups, added to second courses or used for preparation of salads. Carrots are rich with cellulose and vitamins, especially there is a lot of in it carotene (vitamin A). He is responsible for the correct work of the immune system, strengthens an eye retina, improves a condition of hair and nails. However, carotene is best of all acquired from boiled carrots.
Broccoli - a product, unfortunately, less popular on our tables. Very many vitamins and minerals, such as - B, C, A, PP and also iron, chrome, manganese and so forth 100 g of a kapustka are enough to cover standard daily rate in these useful substances are its part. However, it is better for broccoli to eat in the raw, or, as a last resort, to steam. When boiling the most part of nutritive matters boils down.
The most popular way of preparation of an asparagus - boiling in the boiling water within several minutes. However, at such way of preparation the most part of vitamin C collapses. To keep vitamins, it is better to steam an asparagus or to fry in the warmed oil 2-3 minutes. Gustatory qualities at the same time won't suffer, and the crisp will add special savor.
Is told about advantage of a linen seed much, but to receive all list useful and nutritive matters, before the use it is better to mill sunflower seeds in powder.
At preparation of dishes from pumpkin, most of people, first of all, delete from it a peel. And, as it appears, in vain, it contains the majority of vitamins and minerals. It is possible to cook pumpkin in any ways, the main thing, not to clean.
It is better not to cut garlic before addition in dishes, and to pass through a press. If there is time, then garlic gruel can be kept at the room temperature of minutes of 7-10, then the taste will be more saturated.