Food
Many traditionally refer to spices as something very spicy and spicy, like black pepper, bay leaf and hops-suneli from a paper bag. And if we are talking about diet, the main kitchen of spices recommends forgetting. But is it really right?
Likbez
Spices, or spices, are substances, as a rule, of plant origin, which have practically no own nutritional value, and when tracking the calorie content of the diet, they are completely safe. And from the point of view of nutritionists, even useful.
Many therapeutic and corrective diets - for hypertension, heart disease, and even during pregnancy - suggest that the products they boil, steamed or stewed, salted more than moderately and have no bright taste.
In order for a person not to get bored on such a diet and did not start running at night to the fridge for smoked sausage, nutritionists recommend using spicy vegetables and herbs. Which not only improve the taste of food, but also add vitamins and minerals: vitamins B1, B2, PP, C and carotene.
From the usual set, it is very rare to eat pepper and mustard when dieting - they are too sharp and irritate the mucous membrane of the digestive tract, disrupting its work. And other spices and spicy herbs in moderate quantities can elevate the most bland dietary dish.
Not everyone likes exotic spices, so let's talk about the most common spices that are found in almost every kitchen.
Bow
The characteristic taste of onions and tears during its cutting is the result of the presence of specific essential oils in it. In addition to them, each onion contains not only vitamins, but also about 0.65 percent of mineral substances - potassium, phosphorus, calcium and iron. There are natural antibiotics in the onion - phytoncides.
Onion shoots - green “feathers” - are very rich in carotene and vitamin C, which is why it is better to add them to dishes raw, choosing young and not too sharp shoots.
Raw onions are not recommended for most diets, but browned or stewed meat can be added to almost any dish. The main thing - do not overdo it with fat.
Garlic
This relative of onions is not rarely a salt substitute. After all, the bright taste of garlic is quite capable of replacing the additional salting.
True, in garlic, as in onions, there are a lot of essential oils, therefore it is better to add finely chopped garlic to the hot dish - at the end of cooking, so as not to lose the flavor.
Dill and parsley
In these long-known "salad" herbs up to 5 percent of essential oils and up to 100 mg of vitamin C per 100 g. And besides, a lot of carotene, phosphorus and iron.
Practically any dish benefits from the presence of greens, but it is advisable to add it at the end of the heat treatment, so that the beneficial substances in dill and parsley will not collapse.
Bay leaf
The best "Lavrushka" - delicate green leaves with short petioles. They are very aromatic and bitter in taste, because they contain the maximum amount of essential oils.
According to nutritionists, bay leaf is able to make almost any dish attractive - from grated vegetable soup to sauce. The main thing is to put it in the dish not earlier than 5 minutes before the readiness and remove immediately after cooking - otherwise the bay leaf can make the dish bitter.
Vanilla, cloves, cinnamon
Considered the best trio for sweet dishes and pastries. These spices complement each other perfectly. And in order for the dish to get a pleasant smell, they require very little.
In addition, vanilla is often called a sugar substitute - its sweetish aroma partially compensates for the lack of sweetness in the product. And you can add vanilla to any dietary dishes.
Lemon and Vinegar
This is also a spice. But they have to be used with caution in diseases of the digestive system - the acid may be completely superfluous.
But for those who have decided at the time to give up the excess salt and fat, citric or acetic acid is the thing. They allow you not to pickle salads from green vegetables, pickle meat and fish without salt and hot spices. Vinegar, by the way, can additionally insist on aromatic herbs and spices.
The most important
In the diet does not use hot spices, irritating the digestive tract. But with the right dosage and cooking technology, even the most ordinary spices can advantageously complement the dish. And not only taste, but also vitamins and minerals.