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    Sun Vitamins land on your plate

    Vitamins are healthy, but also as sensitive as a tender plant. Improper storage or processing destroy quickly. With a few tricks, however, the fruit and vegetables are wholesome Vital donors.

    Much of what our body of nutrients that is in fruits and vegetables inside. Anyone who thinks our soils are drained and cultivated green vegetables contain vitamins, therefore no more valuable, is mistaken.

    While manufacturers of food supplements with the interests of the revenue fueling this respect like uncertainty, nutrition experts know that our food supply sehrwohl valuable vitamins.

    But sometimes well-intentioned can prepare experiments also look the freshest carrots sad. For whoever vegetables mishandled, destroyed sensitive vitamins. Many of these are water soluble and are quickly lost in cooking or washing.

    If you want to avoid this, is the current advice on healthy diets "Xundheit! Enjoy easy" diet expert and the Tyrolean Diätologin Angelika Maier tips for gentle cooking:

    • Then, process possible, only fresh ingredients. They contain the most nutrients and taste the best.
    • Fruit and vegetables should be refrigerated in the vegetable compartment. Newer models have special areas for the storage of sensitive vitamin makers, the manufacturers usually referred to as Bio Fresh zones.
    • Wash vitamin-rich foods such as vegetables, salad, fruit and herbs only as a whole and with cold water, because when cut, the cell structures destroyed and washed vitamins and minerals easily.
    • Soak vegetables and salad Never. For example, endive loses its bitterness indeed, but also the highly effective ingredients.
    • Also, one should not wash sauerkraut in order to obtain nutrients. You buy more mild cabbage or a potato is to the cooking.
    • The larger and more compact the vegetables or fruit, the lower the vitamin losses during cooking. Whole potatoes lose fewer vitamins than diced.
    • Especially in the Boiling time, go to the cooking water lost vitamins. Therefore, you give vitamin empire only in a few, very hot water or in a hot pan or hot in the oven.
    • Also keeping warm is a real nutrient-killer. Therefore, meals are prepared fresh as possible. Do they have to be lifted for other family members, should be ready to cool cooked food quickly and heat up quickly again later.
    • Steamed in a little water and steamed vegetables lose only up to 20 percent of its original vitamin content. Ideally remains after cooking water is left. But if you boil vegetables in plenty of water, which is thrown away adopted also by the vitamins.
    • Cooks a menu with several components, one should prepare vegetables in the end just before serving to avoid unnecessary keeping warm.
    • The highest vitamin content offers fresh daily vegetables and frozen vegetables. Only native winter vegetables suitable for longer storage.

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