We choose foods depending on the use and content of vitamins. This is especially true of baby food – want to possible to give children everything for harmonious growth and development. But while cooking a part of the vitamin is lost, the part enters the body in a modified form, and, alas, at ease, we often find satisfying, but not the handy dish. Where disappear vitamins during cooking, and how do you preserve them?
- Soup
The majority believes that soup is a vitamin panacea. In fact, vegetables have very fragile structures and, when cooked, lose many vitamins. Well, some of them remain in the broth. The most useful vegetables are fresh, and the maximum whole and with the skin. After all, when cutting salads of vitamins, too, disappears, that is the influence of oxygen. The longer it is stored, the more useless it becomes, so you should not cook it for the future.
- Fresh-juices
It would seem that no heat treatment, a large amount of fiber and vitamins – smoothies and fresh juices, loves everyone and only has to choose the preferred set of ingredients. And this is partly true, but only if you use fresh juice immediately. But under prolonged exposure to oxygen, temperature, and light, all the vitamins are lost, so to store juices and smoothies in a bottle in the fridge makes no sense.
- Compote
Fruit drinks and compotes, like soups, contain few vitamins and minerals, vitamins the body, they are not particularly satisfied. When drying, fruits and berries are lost under sunlight and air. The rest of the vitamins are destroyed during cooking and one part in conservation. The same goes for the jam, especially loved by grandparents, raspberry or currant vitamin C practically all lost.
- Oil
On the use of vegetable oils is not only lazy people are a source of vitamins A, K, and E and carotene. But Granas in a transparent bottle on the light, each time the cover is opened, the oil becomes the only fat source. And heated on a frying pan, it immediately emits carcinogens and loses its favor. Vitamins disappear from oil from constant differential temperature – and cold room. So, take the oil to the fridge, don’t let it completely thaw, and dont let the contact with the kitchen’s warm air be minimal.