The use of eggs in food
Cooking eggs does not require a large investment of time and effort so most people prefer at Breakfast to cook eggs. But not everyone thinks that eggs are poorly absorbed in the body. To bring the body maximum benefits, you need to know what eggs can and should be there.
Boiled eggs are very well combined with vegetables and spinach. In order to digest the egg is, the stomach has to produce a large quantity of acid and enzymes. That is why during a meal should be to use less liquid and to limit consumption of sugar, which interferes with the digestion of protein.
Also eggs are combined with fruits and vegetables that contain starch. Starch vegetables carry the minerals that prevent the absorption of iron and calcium, which are present in eggs. That is why these products are best consumed separately. This will help cleanse the body of toxins.
Combination with proteins of animal and vegetable origin
For better absorption is very good to combine animal protein with vegetable. It is recommended after eating protein foods to make a two-hour break before the next meal. So protein is better absorbed.
The egg contains a substance which is called avidin. It neutralizes the vitamin B7. This vitamin, for example, found in fish or rice. So if you like to combine boiled eggs with fish or rice, you decide what is more important to eat a delicious dish, or to nutrients from fish.
Well enough of the eggs are combined with animal fats. Remember, however, that fats slow down the digestive process. Therefore, eat eggs with butter, cream and mayonnaise. If you combine these products, in this case, add more greens. Greens neutralizes the inhibitory effect of fats. Everything else, eggs are high in calories and should not be consumed along with fatty foods.
The most useful is a combination of eggs and broccoli. It is known that joint use of these products helps to strengthen bones. Broccoli is rich in calcium. However, the calcium gets into the bone without vitamin D and this vitamin is contained in egg.
Advice 2: What are the benefits of boiled vegetables
Vegetables – a valuable source of many nutrients. They are rich in fiber, they contain a number of vitamins and minerals. Not all vegetables can be consumed raw, so they are subjected to a heat treatment – boiled, fried, stewed, baked. However, whether the beneficial properties of this vegetable after cooking, e.g., boiling?
Useful than boiled vegetables
It is widely believed that after cooking, the vitamin content in vegetables decreases dramatically. However, it is not always so, for example, if you cook vegetables too long, and under strong reflux. And the benefits of cooked vegetables is undeniable.
First, the result of cooking the cell walls of the vegetables are softened, which leads to better assimilation of nutrients. For example, by eating broccoli or spinach raw, as it absorbs no more than 2-3% carotenoids, and if he eats the same product after cooking, the absorption of carotenoids will be increased to 30%. In boiled carrots contains about 3 times more antioxidants than raw. Many raw vegetables contain strontium, which displaces calcium and magnesium from the body. During the heat treatment the content of strontium decreases sharply.
The same applies to the tomatoes. A decrease in the concentration of the vitamin after thermal processing more than kompensiruet increased absorption of lycopene – the substance that gives tomatoes their red color. But the lycopene has a pronounced antioxidant effect. It is therefore advisable to regularly eat boiled or stewed carrots and tomatoes in the prevention of cancer and other serious illnesses. Cooked beetroot is very useful when cooking this root vegetable useful properties not disappear.
In addition, some people, especially suffering from diseases of the digestive system contraindicated coarse fiber contained in raw vegetables. It is poorly digested and absorbed. After heat treatment (boiling), this problem disappears.
Finally, young children who have not yet fully adjusted work of all systems of the body, can be harmful raw vegetables. Therefore it is better to give them vegetables in cooked form.
How to minimize the loss of vitamins when cooking vegetables
There are a few simple but effective rules to help you minimize loss of vitamins when cooked. First of all, try to cook vegetables immediately after you cleaned it. If for some reason you can't do that, put the peeled vegetables in a bowl of cold water.
When the water boils, reduce the heat so that the boil was barely visible, and cover the pan. Even better is to cook steamed vegetables. With this method of cooking the loss of vitamins is minimal.