Why Spices are Important in The Our Dish For a Good Health
No dish can do without spices on the table in adults, because they open up the space of culinary imagination. But children's nutritionists treat them quite restrained, especially when it comes to the smallest.
Why Spices are Important in The Our Dish For a Good Health:
Greens, garlic, bay leaves and other spices, although they belong to the minor components of the dish, play a very important role in enriching the taste. In cooking, they are used to give the dish a unique flavor and piquancy. Unusual, bright smell and unforgettable taste sensations - the merit of aromatic acids and essential oils. It is these substances that enhance the production of digestive juices and, due to this, stimulate appetite and improve digestion. There are vitamins A, C, K in spices, mineral salts of potassium, manganese, copper, tannins and volatile. All this is good, but since the gastrointestinal tract of babies is very vulnerable to any irritants, caution should be exercised when choosing spices for a children's table and determining their volumes.
Suitable time:
So it’s not worth introducing the kid to the spicy “supplements” ahead of the deadlines recommended by the doctors. Not earlier than 8 months in very small volumes, you can use onions or green onions and garlic when preparing soup, vegetable and meat dishes. Important: at this age, the child should not be given raw onions or garlic!
From 9 months you can add white pepper, bay leaf, celery, dill, parsley to the dishes, which are put in the dishes 5 minutes before the end of cooking. From the same age, the use of vanilla is allowed for cereals, puddings, casseroles, any baking.
Very sharp or bitter spices (black and red pepper, curry, chili, horseradish, mustard) in the diet of the baby should not appear until school.
Start with one type of spice, literally on the tip of a teaspoon, and follow the crumbs reaction for 1-3 days. From this point of view, ready-made baby food is beneficial. All ingredients in jars are in a strictly defined volume, which corresponds to the age norm, and in order not to be mistaken, you just need to carefully study the inscriptions on the label.
From 9 months you can add white pepper, bay leaf, celery, dill, parsley to the dishes, which are put in the dishes 5 minutes before the end of cooking. From the same age, the use of vanilla is allowed for cereals, puddings, casseroles, any baking.
Very sharp or bitter spices (black and red pepper, curry, chili, horseradish, mustard) in the diet of the baby should not appear until school.
Start with one type of spice, literally on the tip of a teaspoon, and follow the crumbs reaction for 1-3 days. From this point of view, ready-made baby food is beneficial. All ingredients in jars are in a strictly defined volume, which corresponds to the age norm, and in order not to be mistaken, you just need to carefully study the inscriptions on the label.
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