Légumes vegetables

 Légumes vegetables

Vegetables have weak nutritional value in general, but there is no doubt about their great nutritional benefit. They are invaluable sources of mineral salts and vitamins, especially vitamin C and cellulose. But it is seasonal and sometimes it may be expensive, and children may not get used to it at first, so they must get used to it.

 The richness of fresh vegetables with water is very important. It contains ground stems, grains (beans, peas, and chickpeas) or roots (carrots, turnips, radishes, stews) or sprouts (artichokes), and the water content of vegetables may reach up to 96% as in cucumbers. The more greenery overflows with water, the less it enables it.

The heat sources in vegetables are due to the excess of women. As for the fat bodies, they do not exist except in the case of the plant cell trace, and also their protein content is weak (up to 2 per cent) n and these glycides appear as glucose (sugar) as well as in winter. Vegetables allow people with diabetes to diversify their diets without depriving themselves of fresh vegetables. Fragrant vegetables: Treasures of Vitamin (W).

The richness of green vegetables differs in vitamin (C), one of which is from the other n and among the richest vegetables in it must contain green leaves, in cabbage, spinach, tomatoes, parsley, but it is unfortunate that housewives throw green leaves in cabbage even though it is the richest parts of vitamin (C).

Save the broth:

The vegetable broth is rich in vitamins, not from the group (w) only, but from group (b), especially (b6), as well as carotene (or provitamin A) in addition to various minerals such as sulfur, magnesium, sodium, iron and copper.

 Including vegetables in the baby's food from the first months is not a dress, but a necessity. For many boys, even though their cheeks are chunky, are anaemic. The child at birth has quantities of iron in his liver depot that his mother gives him a physiological inheritance. This legacy meets his nutritional needs (especially iron) for the first four to five months of his life. After this period, the child must be fed the necessary iron. Most of the humble vegetables offered to him are his necessary supplies and the source of his nutrition with this tonic.

Precautions:

Vitamin C is destroyed by the action of oxygen, most notably by heat and calculus. On the other hand, it is sensitive to the action of some oxidants such as iron and copper. It can also dissolve, without being destroyed, in the broth: the same is true for minerals that dissolve in water.

So we must reduce the impoverishment of vegetables while boiling them.

Therefore, you should choose fresh vegetables.

 Do not keep green for long.

Keep it in the refrigerator for as little time as possible.

Do not soak green for too long.

Cook it in a limited amount of water so that most of its vitamins and minerals are not wasted.

- Don't come to the boil.

Do not boil them in copper pots.

One raw vegetable a day:

We cannot eat all vegetables raw. Only vegetables that can be eaten without boiling are digestible. This means that this type of raw vegetables only contains some amount of cellulose (or soft cellulose) and a little starch, and the aerial stems must be young.

 Grating some raw vegetables is easier to digest, and whenever this is done, the carotene is easier to assimilate and digest.

In addition, raw vegetables should be washed well and stainless kitchen utensils should be avoided.