Vegetables and fruit

This group of products plays the important role in the writing as is the basic source of receipt of ascorbic acid, carotin, mineral substances, organic acids, pectinaceous substances and the balanced complex of carbohydrates (glucose, fructose and sucrose). The potato is a starch source.

Vegetables promote increase of functions podzheludochnoj and salivary glands, and also to branch of gastric juice. Raising ability to live of useful intestinal microflora, they reduce putrefactive processes in guts, thereby improving the general digestion.

The Maintenance of vitamins in vegetables depends on the period of year, periods of storage. For example, the quantity of ascorbic acid in vegetables at long storage decreases. The vitamin maintenance is influenced also by storage conditions - the raised temperature and humidity of air, light. The quantity of vitamin decreases and at culinary processing of vegetables. Therefore it is more useful to use vegetables in a crude kind.

The Cabbage possesses low power value, the low maintenance of fibers and carbohydrates at full absence of fat and the high maintenance of ascorbic acid and kalija. The cabbage contains kletchatku, possessing the expressed stimulating action on motor function of guts. Besides, in cabbage the substances reducing weight of a body and possessing medical action contain. Them concern tartronovaja acid and metilmetionin-sulfonija chloride (vitamin U) which are still insufficiently studied. However it is known, that tartronovaja acid detains transformation of carbohydrates into fats and by that interferes with increase in weight of a body. Vitamin U stimulates healing of damages of a mucous membrane of the food channel at a stomach ulcer of a stomach and a duodenal gut.

The Potato differs the high maintenance of carbohydrates and kalija. Carbohydrates are presented by starch and gentle kletchatkoj and make 21%. Fibers in a potato of 2%, fats are absent. Caloric content 100 g a potato makes 393,9 kdzh (94 kcal). The vitamin structure is presented tiaminom, riboflavinom, nicotinic and ascorbic acids, mineral - kaliem, calcium, magnesium, iron. Special value is given kaliju which promotes deducing from an organism of water and sodium chloride.

At a sanitary estimation of vegetables pay attention on porazhennost their mushrooms, impurity microorganisms and eggs gelmintov, to presence of the pesticides applied to pest control of vegetable cultures.

Vegetables often are exposed to diseases which lead to their damage. Such diseases are caused by mushrooms and bacteria. On the vegetables amazed with mycoses (parsha, a phytophthora), microorganisms, including the pathogenic is easier breed. Such vegetables can be the reason of development of diseases of bodies of digestion and gelmijto-call. The vegetables which are grown up on kitchen gardens, fertilised by not neutralised sewage are in this respect especially dangerous. Vegetables from irrigation fields use only after thermal processing.

In connection with wide application of pesticides for struggle against agricultural wreckers there is their accumulation in soil, whence they can partially pass and in vegetables. Therefore the residual quantity of pesticides in agricultural products is strictly normalised.

The Maintenance of a considerable quantity of water in vegetables does their unstable to storage. Therefore their sanitary well-being depends appreciably on storage conditions. Before a bookmark on storage vegetables touch. Optimum temperature of storage of vegetables-1-2В°S at relative humidity of 80-85%. Storage at more heat and humidity causes germination and plesnevenie vegetables.

Fruit and berries on biological value is close to vegetables and also is a source of ascorbic acid, carotin and mineral substances. Nutritional value is represented containing in berries and fruit by glucose and fructose (13-16%), and also organic acids (apple, lemon, wine) which give them high flavouring qualities. In them also contain pectinaceous and tannins which favorably influence digestion, participate in a metabolism, suppress putrefactive microflora of guts.

The Considerable maintenance in berries and water fruit creates favorable conditions for ability to live of microflora and mushrooms and does these products by the extremely unstable at storage.