Meals with fruits and vegetables

Fruit vegetable dishes

Fruit vegetable dishesBefore fruiting vegetables include tomato tomatoes (tomatoes), eggplant and peppers and pumpkin - cucumbers, squash, zucchini, squash and melons (which are discussed in a separate section).
Fruit vegetables are widely used in cooking in fresh and processed form, and in the canning industry.
Tomatoes or tomato, are widely used in our diet. His fame they won primarily because they contain vitamins, minerals, proteins - up to 0,6%, carbohydrates - 4,2% and organic acids - 0,5%.
With sugars in tomatoes prevails glucose. The content of sugars in the fruit increases with their maturation. Of the organic acids is dominated by malic and citric and oxalic acid in tomatoes contained a tiny amount.
Most Valuable tomatoes, of course - vitamins. They especially a lot of carotene, B vitamins and ascorbic acid at least as he lemons and oranges. In these fruits vitamins P and K content of carotene and ascorbic acid increases with the degree of ripeness of tomatoes.
According to the content carotene (provitamin A) g tomatoes 200 100 to equate g carrots. As well, this pro-deposited and deposited in the reserve 6-8 months, regular consumption of tomatoes during their season in the body creates to carotene stock zymovovesnyanyy period.
Rich and mineral composition of tomatoes. Some varieties are more than 20 elements. Many of these fruits salts potassium salts of phosphorus and iron.
Low calorie tomato (20 100 kcal per g), soft tissue, and of course, great taste determine the breadth of their consumption.
For cooking, use ripe fruit. Burozeleni fruit in 2-3 times poorer in vitamins and sugars. Tomatoes valuable feature is their ability to ripen during storage.
Varieties differ tomatoes ripening on time (early, mid and late-ripening); form; fruit weight; color; the nature of the surface and pulp; keeping quality and taste and tehno¬lohichnymy properties. The most valuable are considered dribnokamerni smooth fruits with few seeds weight 60-100 g Smaller fruits often-Use stovuyut for preserving intact.
Eggplants are grown in the southern regions of the country. The fruits are covered with peas from light-lilac to dark purple, under which there is a thick layer of pumice and a chamber with seeds. Eating 30-40-daily fruits in the technical stage of ripeness to prepare various roasted, baked and stuffed dishes, as well as canned food - eggplant caviar. Eggplants contain a moderate amount of sugar, protein, fiber, pectin, mineral salts, especially phosphorus, iron, calcium, as well as vitamins and organic acids. Eggplants have curative value - contribute to lower cholesterol in the blood. In unripe fruit contains 0,8-3,7% starch, which in the process of reaching it goes into sugar. Eggplants contain a small amount of solanine, and therefore they feel bitter taste.
The fruits are spherical, ovoid or cylindrical shape. Differ in color, shape, color and terms dosty¬hannya.
Capsicum pepper is sweet and spicy (hot). This heat-loving plant. Sweet pe¬rets used for salting, pickling, drying, stuffing, cooking all kinds of salads with other vegetables, main dishes, marinades.
Pepper - one of the most valuable vegetable crops with high taste. Especially wit, offers a higher demand from buyers enjoy the fruits ripening degree in biology, that chervo¬nyy pepper. Compared with the fruits of technical maturity it has a more attractive and better quality harchosmakovi due to chemical composition.
Red peppers contain: protein-1,3%, vuhlevodiv- 5,7, fiber-1,4, organic acids - 0,5 and minerals - to 0,6%. Pepper is rich in vitamin C (250 100 mg per g), it is deservedly considered the champion vitamin C content of vegetables. Many in it carotene and vitamin P (rutin), B vitamins pepper is rich in phosphorus, essential oils. As during processing kulinar¬noyi vitamin C is destroyed partially, peppers useful to use raw.
Hot peppers in cooking as a seasoning used and when marynuvan¬nya pickles and vegetables and fruits. The chemical composition of its sharply distinguishing the chemical composition of sweet pepper. In the pepper is much more dry matter (9-20% against 7,9% in sweet), and a lot of vitamin C. In 100 d some varieties contain hot pepper mg%, vitamin C - to 200-400, 10-carotene, niacin - 25. A sharp taste of pepper is caused by the presence in it capsaicin-glycoside content yako¬ho ranges of up to 0,02 1%. In this sweet peppers recho¬vyny almost there.
Cucumbers grow in various parts of Europe, starting from the south and ending extreme north. they grow in the open field and in greenhouses and greenhouses - throughout the year.
Plіd ogіrka - unjust fruit. In Іzhu victorious fruit and I’m greening to drink anymore because the ice is poorer (green), as it is, I’m less and less expensive, no more, no water. The stench is characterized by a high rate of water (95%) and a small number of old speeches, ale with a pleasant relish and aroma.
Use cucumbers in fresh, pickled and pickled form as a flavoring product for appetite stimulation and better digestion. Cucumber juice has a positive effect on the skin, contains enzymes that contribute to the most complete assimilation of B vitamins, as well as alkaline salts that reduce the acidity of gastric juice, so it is recommended for people with increased gastric secretion. Potassium in cucumbers contains as much as in cabbage, onions, quinces and pears. In addition, they contain a lot of phosphorus, magnesium, iron, as well as trace elements such as copper, manganese, zinc and iodine. For example, iron in cucumbers is more than in strawberries, grapes, blackcurrant. Cucumbers are rich in potassium (up to 150 mg per 100 g of product), they are recommended to people with heart disease, blood vessels and kidneys.
Soft tissue cucumbers plays an important role in maintaining vital functions of normal intestinal microflora and the derivation of excess cholesterol.
In cucumber contains tartronova acid, which inhibits the conversion of carbohydrates into fat.
Cucumber combined with other foods can be cooked various dishes. In summer, daily menu includes salads with cucumbers, tomatoes, cucumber and boiled boiled egg split, seasoned sour cream, mayonnaise and oil. How many original soups prepared with cucumbers, soups, cold borscht, buryakivnyky and finally the famous Russian okroshka on kvass.
Pumpkin - a dietary product. It is used in boiled, poached, stewed, fried and baked. Because it serves delicious salads, soups, cereal, filling for pies and other dishes.
The use of this vegetable unfairly restricted, and yet in its quality fruit contains a lot of nutrients. It includes - 5-8% of sugars, the main ones are sucrose, fructose and glucose: 1% protein, 0,6% ash. Pumpkin especially rich in potassium, calcium, iron and phosphorus. Diverse and vitamin composition of it: thiamine, riboflavin, niacin, ascorbic acid (2-10 mg%) and carotene (0,6-12 mg%).
In little pumpkin pulp fiber (1,2%) and very little organic acids, and therefore extremely useful to use pumpkin individuals suffering from inflammatory ailments of the digestive tract.
From pumpkin seeds produce pumpkin oil, as it mi¬styt to 45% fat and 26% protein.
Calorie Pumpkin same as biloholovkovoyi ka¬pusty and cauliflower, turnips, zucchini, red peppers, sorrel.
Pumpkin inherent diuretic effect, it is recommended for zahvoryu¬vannyah cardiovascular system, kidneys and bladder. Pectin, contained in a pumpkin, positive effect on digestion, absorb and remove from the intestines toxic substances. Pectin pumpkin certain extent, promote excretion of cholesterol. They also have antibacterial properties.
Zucchini and squash - pumpkin hue. With its useful qualities are not inferior to tomatoes. Unlike the head of the family - a pumpkin - squash richer in minerals and vitamins, in particular ascorbic acid. The content of this vitamin are ahead of apricots, peaches, plums, southern varieties of apples. Due to the high content of potassium salts are recommended zucchini persons suffering from edema, obesity, diabetes and cardiovascular disease.
Courgettes are poor in fiber (0,34%). and therefore useful in shabby cooked and ulcers on the stage oduzhuvannya because they do not irritate the gastric mucosa
Courgettes use unripe until coarse skin. their nutritional properties determined primarily favorable ratio of potassium salts and sodium (7: 1), high content of fluid (92%), low fiber content (in 4 times less than in the pumpkin) and low calorie (27 kcal 100 g) .
Squash dishes are diuretics, anti-allergic and anti-anemic properties and better spryya¬yut perystaltytsi intestines and feces of the gallbladder. Pectin these foods are involved in removing harmful substances from the body, including excess cholesterol. Dishes with zucchini useful for adults and children.
Squash - the shape of a plate with teeth. In the food use 5-8-day fruit light green or white-green color, which have delicate thin watery thin skin and small seeds. The taste they resemble a squash, but they have dense pulp.
Squash contain up to 4,3% carbohydrates, fiber 1,3, 0,6 0,7% protein and minerals, and vitamins C, Bi V2, PP. Calorie their small-16 100 kcal per g.
It is also a dietary vegetable. They cook cold dishes and snacks, some refueling soups and soup-mashed potatoes, boiled, cooked, roasted, stewed, baked second dishes and side dishes. Patinos conserve (usually marinated), using in the winter as a garnish for cold and hot dishes, in particular, they are well served for meat, fish, as well as for vinaigrettes and salads. Whole small patinos in diameter 25-40 mm are used for garnish; Larger size cut into halves or lobes; For vinaigrettes and salads, cut into slices. Like zucchini, these vegetables are recommended by physicians for diseases of the blood vessels and heart, with edema, gout.
Preparation of most dishes from fruit of vegetables takes time
and culinary arts, but they are delicious and healthy.

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