The main task in cooking to preserve vitamins during cooking, so, when choosing the type of treatment, it is necessary to give preference to one that does not need a long heated. There are rules processing products, which need to adhere to.

Avoid prolonged storage thawed meat and fish (it is desirable to apply these products immediately thermal treatment). Do not freeze the products again, if they have already been defrosted. It is best to abandon frozen meat, using (preferably) only fresh. When defrosting the meat should be remembered: the slower the process of thawing, the less is lost meat juice and nutrients. I.e. this should happen in clay, enameled, glass container at room temperature. Do not pour the meat warm water or immerse in water (this destroys the significant loss of meat juice and intensive reproduction of microorganisms). After thawing meat flush with running water and immediately, without delay, start the preparation bludeau processing products should be minimal, as it violates the tissues of the product, biochemical communication, reduces the content of enzymes, minerals, vitamins, resulting in food loses its useful properties. The heated fats to high temperatures reduces their food and biological value, in addition, they are becoming more and carcinogenic properties, negatively affecting the entire body. But, in addition, heat treatment and has "positive": under the influence of high temperatures kill the germs, the food tastes even better, easier crushed, digested and assimilated. From the point of view of nutrition, frying - the most imperfect and unhealthy way of cooking. The most forgiving regarding vitamins is steaming, baking. Such methods of cooking "spare" not only vitamins, and stomach. Boil the products you need in a minimum amount of water (to only cover the products). The most useful thing to cook vegetables in water, and the couple. When cooking some vitamins and mineral salts goes into the broth, so irrational to pour out the water, which was boiled vegetables, legumes. Legumes (peas, beans) before preparing to soak in cold water for several hours cooking time is greatly reduced. Cook need them in the same water in which they were soaked. You should remember that excessive cooking adversely affecting the vitamins groats. While cleaning potatoes (try to clean flexibly) is lost from 16 to 22% of vitamin C, and in the preparation of mashed potatoes of vitamins are lost even more. Therefore it is better to cook potatoes steamed or baked in the oven and, of course, in the skin, which is very thin layer of substances, enzymes and vitamins that help digest starch. When cleaning this layer, of course, cut, and starch digestion, the body is forced to take these substances from its reserve, but he needed for other tasks! Vitamin C in potatoes and other vegetables are almost completely preserved when immersed vegetables immediately in hot water, cold water there are enzymes that cause the oxidation of vitamin C and other substances, so pour the vegetable cold water - error. Avoid destructive contact vegetables with metals, it is better to use enameled cookware and use them immediately after cooking. To save the vitamins during cooking is desirable to use a wooden spoon. We cannot allow raging and, most importantly, prolonged boiling, will be useless and digestion. Sun exposure increases loss of vitamin C, he quickly destroyed and cleaned vegetables. Curing and pickling also destroy this vitamin. And in humans ascorbic acid is formed independently and does not accumulate. Cabbage is a very good source of ascorbic acid, and not fresh and pickled. But all the value of cabbage is lost, if it be boiled or stewed. Please take particular care with greens and vegetables that you would not be subjected to heat treatment. To prepare salads need immediately before use (peeled and chopped vegetables objetivos lose their vitamins under the influence of light and air). Do not prepare in reserve. When you re-warming of nutrients for the body doesn't stay and you simply "fill the stomach. Ideally, the foods should be freshly prepared, varied both during the day and throughout the week, and in the daily diet should be adequate amounts of all vitamins (they are necessary for the normal course of all biochemical reactions in the body, absorption of nutrients, growth and repair of tissues).

Prepared Oksana OSTRENKO.