How to better preserve vitamins in food

How to better preserve vitamins in food

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Many times we believe that by giving our children a balanced diet we are providing them with all the vitamins and nutrients necessary for their growth. However, vitamins are something very fragile and if we do not know how to cook or preserve food properly they will be lost and we will be giving our children an empty food.

Light, heat and air make many vitamins, especially C, B6, B12 and folic acid disappear from our products. In We explain what you can do to preserve vitamins in food.

1- Buy local products: The more time passes from the moment of death or from the harvest, the less vitamins they will have.

2- Consume them fast: You should not keep them for a long time before consuming them and if possible in the fridge, since temperatures above 20 degrees tend to destroy vitamins.

3- Buy canned or frozen: If you can't eat fresh, they better be canned. Although they are not highly recommended due to the preservatives they carry, these same preservatives make vitamins last much longer than those that have been in cold stores for a long time. Another way to preserve most of your nutrients is to buy deep-frozen foods.

4- Use hermetic and opaque containers: They will protect them from germs and light. One trick is to add a little olive oil to the meat to create a protective film.

5- Better raw or steamed: Fruits and vegetables are always best eaten raw, uncut, or steamed. If you boil them, put them in a little water, when it has started to boil, and cover them. Use the leftover water to make a broth, that's where most of the vitamins will have been.

6- Cook for the shortest possible time and at a low temperature: Meats and fish are best done in the oven or in papillote. Use the microwave to cook, oddly enough, use a low temperature and the times are shorter. The fried ones must be fast and with the oil very hot so that a crust is created around it and the vitamins do not escape. It's also okay to use the speed cooker.

7- Do not puncture the vegetables: Through these little holes they lose nutrients more quickly.

8- Take the juices at the moment: Every minute counts, especially for citrus.

9- Defrost slowly: Try to do it at room temperature or in the microwave never under running water, it loses a large part of nutrients.

10- Only heat what they are going to eat: Each heating makes the nutrients disappear.

11- Uncut or peeled fruit: When cutting them we expose them to the air and the vitamins oxidize more quickly, in addition, the skin is where most of them are, so if you have no choice but to cut them, try not to take the part of the meat that is closest to the skin.

You can read more articles similar to How to better preserve vitamins in food, in the Infant Nutrition On-Site category.

Video: How To Salvage Vegetables to Prolong Its Life and Preserve Vitamins and Minerals. (June 2022).