How to preserve vitamins in fruits and berries

First of all let's see what valuable vitamins we can get from summer gifts.

Vitamin C or ascorbic acid is a necessary component for the occurrence of many processes in the body. From his lack of suffering immunity, protection against cancer. It protects the body from premature aging, protects blood vessels, helps to maintain the health of teeth, bone and cartilage. A huge amount of vitamin C contained in berries, especially black currants. High concentrations in the green — parsley, sorrel, dill, celery and the peppers, rhubarb, horseradish, parsnip.





Vitamin B1 is very important for the normal functioning of the nervous system. If it is not enough, we tired out faster, easily there is nervous exhaustion. It is also necessary for the normal functioning of the cardiovascular system, stomach and intestines. Most vitamin B1 is found in sorrel, peas, beans, peppers, asparagus.

Vitamin B2 is essential for maintaining healthy skin and mucous membranes, normal functioning of the nervous system and for vision.
When shortages occur cracks in the corners of the mouth, sore tongue, watery eyes. Suffers the nervous system develops insomnia, memory worsens. Rich in this component sorrel, cabbage, asparagus, beans, spinach.

Folic acid, or vitamin B9, is an essential component of blood. It is very important for people suffering from anemia, as it helps to stimulate the formation of red blood cells. The high content of folic acid is noted in spinach, potatoes, cauliflower, carrots and tomatoes. Vitamin a or carotene is needed for normal functioning of cells responsible for vision. It is necessary for the functioning of the endocrine glands, that is responsible for the stability of hormones and many other body functions. In vegetables, vitamin a is provided in the form of carotene (provitamin A), from which the human body produces vitamin A. carotene is the most carrots, rosehips, sea buckthorn. It also contains parsley leaves, green onions and other vegetables.





In order to retain maximum vitamin content in vegetables and fruit, should abide by the rules of their processing. The loss of vitamins is promoted by contact of vegetables and fruits with heat, air and light, which occurs in the process of washing, cleaning, chopping. So washing these products are best in whole directly before cutting. In most vegetables and fruit for maximum amount of vitamins and minerals is directly under the skin. Therefore, it is desirable that the layer is cut away peel was as thin as possible.

To reduce the number of valuable substances in vegetables and fruit results in contact with some metals, such as aluminum or copper. It is best to cut them with a knife of stainless steel. Greens it is advisable to cut with a knife, and tear the hands. Cooking best cookware stainless steel or internally coated with enamel. Omit the vegetables you want into boiling water in small portions, cover and try to lift her as little as possible. In the cooking process to keep contact to a minimum, but to ensure that the vegetables do not fall apart.

Cooked vegetables serve immediately after cooking. Re-heating almost does not stand a chance of "survival" contained in the product nutrients. The same goes for the salads — they need to eat immediately after refueling sauce or oil. During storage, even in the refrigerator, vitamins in food are rapidly destroyed. If you want to grate vegetables or fruit, it is better to use aluminum or steel grater and plastic.

The cold will help preserve the vitamins. How to keep more vitamins in the summer the gifts, so to speak, "the future" to fall and winter to continue to support your body? The vitamin-ability to kept by way of the workpiece is freezing. It allows to preserve the natural flavour and aroma products, as well as minimize losses of valuable substances: for example, during cold exposure is destroyed only 10% of vitamin C. Freezing is best done in the day, when you have collected or bought vegetables, fruit or berries, the longer they are stored, the less vitamins in them remains. Berries before freezing, it is necessary to sort and dry fruits to get rid of the seeds and cuttings (with the exception of sweet cherry and cherry), vegetables wash, dry, peel and chop. To be packaged ready for freezing food in special plastic bags or in plastic containers. The greens are now available all year round but out of season it can be a lot of chemicals. Therefore, it is better to freeze it for future use. A perfect blank for the soup is a mix of dill, parsley, celery.

Instead of sugar — honey. Today many say that the traditional jam is a tasty product rather than helpful. Indeed, a lot of sugar negatively affects the valuable substances in the berries and fruits, and also bad for the immune system. Also, when boiling the collapse not only vitamins but also enzymes and beneficial components such as bioflavonoids, is of great value to maintain health. There is a way of preserving berries, expensive to Finance, but very promising in terms of preserving all the good summer gifts. The essence of the method is that instead of sugar use honey — it is the best preservative, and in addition, he is a source of huge amounts of valuable substances. On the bottom of the jar, pour a layer of honey of thickness in cm, then pour a layer of berries of 2-3 cm, then alternate layers. Thus it is possible to preserve all berries, especially useful mixture. For example, raspberries and black currants, sea buckthorn and chernoplodku. Then Bank roll and put in refrigerator. In winter, only a couple of spoons of the mixture a day to provide the most effective support for the body and especially the immune system!



Source: best-travnik.ru