In baby food, vegetables and fruits should be not only in cheese, but also in boiled, stew, baked form. To achieve maximum assimilation of vitamins, you should use soft vegetables and fruits raw, it is better to give children thermally processed.
All vitamins and trace elements are “protected” with serious barriers in the form of cellulose and fiber. To get to them, you need to grind products for children to the consistency of liquid gruel. Usually children (and adults) do not like to chew for a long time. In the stomach and small intestines, where the bulk of the beneficial substances are absorbed, it is also difficult to process rough food.
Therefore, if we talk about vitamin saturation, then the first place is occupied by freshly squeezed juice. Salads made of raw solid vegetables and fruits (carrots, apple, beets, etc. D.) must be crushed on the smallest (apple) grater. Borsch, vinaigrette, pumpkin porridge, baked apples and pumpkin, stewed cabbage in terms of saturation with vitamins and their maximum assimilation are indispensable in children’s nutrition.
Often parents fear that in the case of heat treatment of food for children, the process of decay of vitamins occurs. This really happens. Say, in half an hour of cooking on fire, the content of vitamin C in food is reduced by 20%. But the remaining 80% will enter the body in an easily digestible form. In the case of poor digestion of solid food, vitamins can pass in transit without any benefit.
