Heakth advices.A how to keep vitaminvalue for vegetables and fruits.

 Nourishing value for dishes of vegetables and fruits and theyrs taste  and theirs external kind depending from culinary processing, conditions and keeping duration.A most stability  are vitamins C , groups B, and carotene/provitamin A/.

 Culinary processing for vegetables and fruits.

 Vitamin C destroying in long warming, touching cleaned vegetables and fruits with copper and iron, and under affecting oxygen air. Thus not over cook vegetables and fruits, use knife, shredding mashines of stainless steel. Cook vegetables and fruits in dishes from aluminium, stainless steel, from a therm stable glass and in aluminium pots with not damages enamel, not use tinned dish. Not keep cleaned potato in water, that is lowering his vitamin value and on first hours on 40 perc, less chopped potato, is more vitamins he loosing.In cooking keep weak boiling, close pot with lid, better cook vegetables and fruits with peel/as unifor in/, and stewing by. And puree, cutlets and baked pudding of vegetables a vitamin C loosing more somethimes on 95 percents.

In borsh, soljanka, compote and other vegetable dishes adding lemon acid pinch, so as in sour environment vitamin C destroying Less. And helping loosing his a putting vegetables, fruits in boiling water.In cooking potato loosing 7 perc. of vitamin C, so in cold water putting are 35 perc. Kisels of fresh berries and berries cooking by stages.Press juice on begin, cook just hardv mass of pressing as adding hot water. After filter, add sugar, and starch, in ready kisel add juice and mix good.  Fresh berries add in ready compote, when are ready cooked berries, apples. And in boiling vegetables carotene too destroying , thus before cooking wash good carrot with brush under water and not remove peel, as in her having more carotene and mineral salts, better stew carrot with oil or fromage in closed dish, so as carotene good learning with fat.In top green leafs of cabbage are close vitamin C, than in leafs,which are close to stumps.Warming manufacturing for greens is lowering vitamin  B6 /piridoxine/  , as of boiled kind his quantity lowering on 27-28 percents, but in carrot on 22 percents. In fried, stewed vegetabkes are on 40 perc. shortening containing B1 /tiamine/.

 When vegetables cooking cleaned, loosing also mineral salts, potatoe gives in decoction are 20 perc.of salts, these loosings are lowering if you slightly salt water. Cook vegetables in less water quantities. In weak frying as sauteing chopped in oil they are covering with oily film, preventing from air affecting, that are Vitamin C loosing are shortening.