Cauliflower for children. Cauliflower in a slow cooker for babies

Registration number: P N014825/01 dated 03/25/2008

Trade name of the drug: VITRUM Vitamin E

International nonproprietary name: Vitamin E

Dosage form: capsules 400 IU

COMPOUND VITRUM Vitamin E

One Vitrum Vitamin E capsule contains:

Active components:

dl-alpha tocopherol acetate (Vitamin E) 400 IU*)

*) - equivalent to 400 mg dl-alpha tocopherol acetate

Capsule shell: gelatin, glycerol, water.

DESCRIPTION VITRUM Vitamin E

Soft gelatin transparent capsules of light yellow color, oval shape with transparent, slightly yellowish oily contents. A specific odor is allowed.

PHARMACOLOGICAL GROUP: Vitamin.

ATH CODE:

PHARMACOLOGICAL PROPERTIES

Vitrum Vitamin E has antioxidant activity, participates in the biosynthesis of heme and proteins, cell proliferation, tissue respiration, and other important processes of tissue metabolism; prevents increased permeability and fragility of capillaries, the development of atherosclerosis, degenerative changes in the heart muscle and skeletal muscles; protects cells and tissues from the damaging effects of excess amounts of free radicals and peroxide products; stimulates the synthesis of proteins and collagen; normalizes reproductive function.

INDICATIONS FOR USE VITRUM Vitamin E

Treatment of vitamin E hypovitaminosis. In complex therapy:

Muscular dystrophy, amyotrophic lateral sclerosis;
- degenerative and proliferative changes in the joints and ligaments of the spine and large joints;
- menopausal (peri- and postmenopausal) disorders accompanied by menstrual irregularities;
- hypofunction of the gonads in men;
- skin diseases (dermatoses, psoriasis)

CONTRAINDICATIONS

Increased individual sensitivity to the components of the drug, acute myocardial infarction, childhood.

With caution: use in patients with severe cardiosclerosis who have had myocardial infarction, with an increased risk of thromboembolism; hypoprothrombinemia caused by vitamin K deficiency.

METHOD OF APPLICATION AND DOSES

Orally for adults, 1 capsule per day with a small amount of water during or after meals. Course of treatment as recommended by a doctor.

SIDE EFFECT

In rare cases, allergic reactions (itching, skin flushing), dyspepsia.

OVERDOSE

When taking vitamin E for a long period in doses of 400-800 IU/day: blurred vision, dizziness, headache, nausea, fatigue, diarrhea, gastralgia, asthenia.

When taking more than 800 IU / day for a long period - an increased risk of bleeding in patients with hypovitaminosis K, impaired metabolism of thyroid hormones, disorders of sexual function, thrombophlebitis, thromboembolism, necrotizing colitis, sepsis, renal failure, hemorrhage in the retina of the eye, hemorrhagic stroke, ascites.

Treatment: symptomatic, drug withdrawal, administration of glucocorticosteroids.

INTERACTIONS WITH OTHER MEDICINES

Taking large doses of vitamin E with iron, vitamin K, or anticoagulants (medicines that prevent blood clotting) at the same time increases blood clotting time. Vitamin E enhances the effect of glucocorticosteroids, non-steroidal anti-inflammatory drugs, cardiac glycosides. Increases the effectiveness of antiepileptic drugs in patients with epilepsy (who have increased levels of lipid peroxidation products in the blood). If you are taking Vitrum® Vitamin E at the same time with other vitamin and mineral preparations containing fat-soluble vitamins A, D and E, you should consult your doctor.

SPECIAL INSTRUCTIONS

RELEASE FORM

30 or 60 capsules per low-density polyethylene bottle with high-density polyethylene screw cap and polystyrene foil safety valve. A transparent self-adhesive label is glued to the bottle, the bottle is wrapped in polyethylene and, together with the instructions for use, is placed in a cardboard box.

12 or 24 capsules in a blister (blister pack) made of PVC/aluminum foil. One or two blisters along with instructions for use are placed in a cardboard box.

STORAGE CONDITIONS

At a temperature of 10-30°C, in a dry place, protected from light.

Keep out of the reach of children.

BEST BEFORE DATE

3 years. Do not use after expiration date.

CONDITIONS OF VACATION FROM PHARMACIES

Over the counter.

MANUFACTURER: Unipharm, Inc. (USA)

The above information on the use of the drug is presented for informational purposes only and intended for specialists. For complete official information on the use of the drug and indications for use in the Russian Federation, read the instructions for use contained in the package.
The portal site is not responsible for the consequences caused by taking the medicine without a doctor’s prescription.
Do not self-medicate, do not change the dosage regimen prescribed by your doctor!

The traditions of introducing complementary foods are different everywhere. In the CIS countries, vegetables, milk porridges and fermented milk products are competing for the top spot.

But the choice should be based not only on the mother’s opinion, but also on the baby’s health status:

• For bloating and diarrhea, complementary feeding begins with cereals.
• For intestinal colic and constipation, or exceeding the age norm for body weight, choose vegetables.

You need to start with what is grown in your region.

Give preference to white or green vegetables: they contain non-coarse, easily digestible fiber.

Choose hypoallergenic crops, even if the little one is not prone to allergies - it will be easier for the immature digestive tract to cope with them.

If the first vegetable complementary food is started correctly, the child will not face any unpleasant consequences. In the future, this will help the baby adapt to any solid food: from zucchini puree to meat.

Why pediatricians choose cauliflower:

• rarely causes allergies;
• pleasant to the taste;
• easy to digest;
• Compared to cabbage, it contains less fiber: lower risk of bloating;
• the composition includes minerals: phosphorus, potassium, iodine, magnesium, iron and cobalt;
• rich in vitamins A and C (three times more compared to white cabbage varieties), B, E, K, H, PP - compounds that make the baby’s body more resistant to viruses and have a beneficial effect on its overall health;
• contains easily digestible vegetable proteins necessary for the functioning of the liver and gall bladder and the full development of the child;
• strengthens bones;
• improves metabolism;
• increases the strength and elasticity of vascular walls;
• useful for babies with high blood sugar.

Minuses

Preparing such complementary foods will require a lot of effort from mommy. After all, cabbage inflorescences are not easy to wash. This is partly why multi-component homemade vegetable purees, which contain not only cauliflower, are popular among parents.

Your own food or store bought?

Ready-made canned complementary foods require a minimum of hassle. It is recommended by WHO experts, citing its balanced composition, which is difficult to reproduce at home.

It is important to check the expiration date and tightness of the container. And look at the composition: there should be only water and vegetables. The presence of starch, milk, maltodextrin, salt and spices indicates low quality.

An opened jar is a fertile environment for harmful microbes. Therefore, experts recommend feeding your baby puree from a jar only once: immediately after opening it. The product is not suitable for repeated use.

To prevent baby food from ruining the family budget, use a compromise option: put a little puree from the jar onto a plate or cup with a clean spoon, then close the container tightly with a lid and put it in the refrigerator, but for no more than a day.

Making puree at home

There are parents who only accept home-prepared complementary foods. Indeed, homemade food has advantages: mom doesn’t have to worry about quality and cooks exactly as much as needed every time.

You can buy fresh or frozen cauliflower. In the second case, pay attention to the amount of ice and the indicated shelf life. There are fewer vitamins in a frozen product, so use fresh vegetables whenever possible.

1. Choose ivory-colored specimens without black spots or other visible damage.
2. Tear off small inflorescences from the head of cabbage and leave in water for 20 minutes to get rid of possible insects. Before preparing complementary foods, it is recommended to leave store-bought cabbage in cool boiled water for 4 hours: during this time, pesticides and other harmful substances will leave it.
3. Rinse the inflorescences thoroughly and brush with a brush under running water, then disassemble into components.
4. Throw into boiling water and cook for 7-10 minutes, preferably in an enamel bowl. No need to add salt.
5. Grind in a blender or with a fork, then rub through a special strainer for complementary feeding.
6. The consistency should be approximately like that of kefir, otherwise the child may refuse complementary feeding. Bring the finished puree to the required thickness with vegetable broth or breast milk. Infant formula is also an option.

Prepare a new portion for each meal.
Preparing puree in a slow cooker will take 25 minutes, in a double boiler - at least 15 minutes with the correct mode, in a microwave oven - 7-10 minutes, depending on the power.

When and how to administer it correctly?

Usually, the introduction of cauliflower does not become a problem, especially if the baby is fed breast milk by the mother, who herself eats this vegetable from time to time. Such babies can become familiar with vegetables as early as 6 months.

Formula-fed children are allowed to do this even earlier - at 4-5 months.

There is no need to introduce cabbage before this age: the baby’s stomach will not be able to cope with it.

It is best to give complementary foods in the morning or at lunch, starting with half or a whole teaspoon. In the remaining time until the evening, monitor the body’s reaction. But even if everything is fine, the baby is no longer offered purees that same day. The next day, or better yet after a couple of days, increase the portion by half a teaspoon. So in a month they reach 50 g per day.

If cauliflower puree has already been on the menu for a month, you can enrich it with a drop of unrefined vegetable oil.

Most infants do not experience allergies after introducing cauliflower complementary foods. But in the first days and months of forming a new menu, a pediatrician should look after the baby.

1. Rice porridge with meat:
Ingredients:
Meat - 100 gr.
Rice groats - 3 tbsp.
Butter - a small piece.
Salt - a pinch.

In this version, the porridge is suitable for children from 1 year of age. Children at this age already cope well with grains of rice, but chewing red meat is still a bit difficult, so it is better to twist it. We also do not add any fried ingredients or excess fat to the porridge.
For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.
Recipe for rice porridge with meat:
1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.
2. Separate the meat from the films and cut into pieces. The smaller the pieces, the faster they will cook.
3. Boil the meat until cooked. About 1 hour.
4. Rinse the rice.
5. Boil over low heat until cooked. It cooks for about 20 minutes.
6. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix boiled rice with twisted meat. Cook everything together for 3 minutes.
8. Season with butter and serve.
Bon appetit!
On a note:
For this porridge, you can use whole grain or broken rice. If it is more convenient for your child to eat smaller pieces, use broken rice.
If your child has a positive attitude towards greens, you can add them to the porridge.
For infants, you can prepare a similar dish, only with milk in the form of puree.

2. Cauliflower casserole
Ingredients:
Cauliflower - 1 cup (or 2 cups)
Hard cheese - 70 gr.
Rusks - 1 tbsp.
Milk - 2 tbsp.
Oil drain. - 1 tbsp.

Cauliflower, unlike white cabbage, does not cause allergies, so it is recommended to prepare it for infants in the form of a puree. Children from one year old can no longer grind it, but simply boil it in water or in a double boiler. Two-year-old children can already serve it in various versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.
Cauliflower Casserole with Cheese - Preparation:
1. Wash the cauliflower and separate it into inflorescences. Place in a saucepan with water, add salt and let simmer for 7 minutes.
2. Meanwhile, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.
3. Pour in two tablespoons of milk.
4. Add st. a spoonful of soft (melted in the microwave or simply melted in the heat) butter and mix everything together.
5. Place the boiled cauliflower in a colander to drain the water. After this, place the cabbage in a mold with high edges and pour cheese sauce on top.
6. Place the pan in the oven for about 15-20 minutes until golden brown. Serve warm with herbs.

3.Curd steam soufflé– a tender and amazingly tasty dish for children. It just melts in your mouth! For children over one year old, you can add raisins and marmalade to the soufflé. With these sweet additives, the curd soufflé turns out even tastier!
Ingredients:
cottage cheese – 600 gr.
semolina – 1/2 cup
water – 1 glass
granulated sugar – 2 tbsp.
vanilla sugar – 1/2 tsp.
butter – 2 tbsp. l.
vegetable oil – 1 tbsp.
egg – 1 pc.
seedless raisins – 1/2 cup
berry or fruit syrup - 6 tbsp.

The amount of marmalade should be according to taste and as desired - to decorate the dish when serving.
Curd steam soufflé, recipe:
To prepare the curd mass, you will need a saucepan with a capacity of 3 liters.
Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
Grind the cottage cheese to a homogeneous mushy mass, place in a bowl with semolina porridge. Mix thoroughly until smooth.
Break the egg, separate the white from the yolk.
Heat the butter until liquid.
Add the yolk to the resulting curd mass, pour in the butter, add vanilla sugar and granulated sugar, add raisins.
Mix the resulting mixture thoroughly again.
For further preparation you will need round deep molds.
Grease the molds with vegetable oil and place the prepared curd mass in them.
Place the mold in the pan, add water and cook for 15-20 minutes.
Remove the molds from steam. Cool.
You can serve in forms if they have a decorative appearance, or the product can be transferred to plates.
Before serving, pour syrup over the soufflé and place marmalade on top of the syrup for decoration and as a seasoning.
The curd soufflé is ready!

4.Zucchini casserole
Tender, tasty, low-fat, affordable casserole - a godsend for dinner for the whole family
Ingredients:
400 g zucchini,
100 g cheese,
2 eggs,
100 g sour cream,
0.5 tsp slaked soda,
150 g flour,
greenery,
0.5 tsp salt.,
pepper.

Grate the zucchini and squeeze thoroughly. Chop or grate the cheese very finely, chop the herbs. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and herbs there, mix and pour into a small-diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

5.Cauliflower puree soup
Products:
Cauliflower inflorescences - 20-25 inflorescences
Potatoes - 4 pcs. little ones.
Rice - 3 or 4 tbsp. rice
Cream - 100 ml. (instead of cream, you can add 2-3 tbsp sour cream)
Salt - to taste
Drain. butter - piece

Cauliflower is a dietary and healthy product. It got its name from its inflorescences that resemble flowers. And not at all because of the multi-colored color, as you might think without seeing or knowing this product.
It can be introduced into complementary foods for children up to one year old, unlike white cabbage. Because it is softer and does not cause colic in the stomach. It also helps maintain normal bowel movements.
For the first feeding, just cauliflower puree is suitable, after which you can try cabbage puree with carrots. And from the age of 1, a child can prepare a delicate creamy soup made from mashed cauliflower and potatoes. The photo recipe for which is posted below.
Making Cauliflower Puree Soup:
1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If you don’t have cream on hand, sour cream will do (about 3 tablespoons). This amount of product is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.
2. Separate the cauliflower into inflorescences. Cut the potatoes into small cubes. Place the vegetables in a saucepan with water and cook until tender. Approximately 20-25 min.
3. Boil rice in a separate pan.
4. From the pan in which the vegetables were boiled, pour the broth into a glass. We will still need it. Add boiled rice to the boiled vegetables and puree with a blender.
5. You should get such a homogeneous mass. Add salt to taste.
6. Add a piece of butter and cream. Stir.
7. The puree soup will become such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.
8. For young children, soup is best served as is, without any additions.
9. For older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is a greater chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.

6.Chicken pudding
Ingredients:
1. Chicken (pulp) – 100 g
2. Wheat bread – 10 g
3. Butter – 1\2 teaspoons
4. Milk – ¼ cup
5. Egg – 1 pc.
6. Salt solution – ¼ teaspoon
Preparation.
Take a piece of boneless chicken, rinse with cold water, and pass through a meat grinder. Scroll through a meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve and diluted with the rest of the milk to a thick paste. Then add raw egg yolk and salt solution. Beat the whites into a strong foam and add them, stirring carefully. Place the entire resulting mass in a small mug, thickly greased with oil.
Place the mug in a pan half-filled with boiling water, cover the pan with a lid, put on the stove and cook for 40 minutes.
Meat puddings made from chicken, veal, and liver can be served with potato or vegetable puree.

7.SOUP WITH EGG
1. ½ onion;
2. 2 pcs. potatoes;
3. 1 carrot;
4. 2 – 4 pcs. quail eggs
1. Peel and wash the onion. Use half and cut it into small cubes. Wash and peel the carrots, and also cut them into cubes.
2. My eldest daughter prefers grated carrots, so I often grate them using a coarse grater.
3. Peel, wash and cut the potatoes into cubes.
4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, thinner or thicker). Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then add only onions. After 10 minutes, add potatoes.
5. After 15 minutes, add grated carrots, if you did not add diced carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.
6. Don't forget that we will not cook with a boiled egg, but soup with a raw egg. If your child likes a thinner soup, then take 2 eggs; if it is thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now we just have to figure out how to add an egg to the soup. 15-20 minutes after adding potatoes to the soup, pour in the eggs. Pour the eggs very slowly into the boiling soup and stir thoroughly with a fork to form small flakes. Bring the soup with the egg to a boil and remove from the heat. Cool slightly and pour into a plate. Add unrefined oil to the plate, you can add separately cooked meat. Bon appetit!

8.Children's meatballs
Minced meat - 500 g.
1 egg
1 onion
Bread - 100 gr.
Rice - 100 gr.
Carrots - 1 pc.
0.5 cups milk
Salt to taste

1. Mix the minced meat with finely chopped onion and grated carrots.
2. Soak bread and rice in milk, boil a little, mix with minced meat
3. Add the egg to the minced meat, salt to taste
4. Shape and steam the breasts until ready (this will be convenient to do in a slow cooker)
Vegetables, mashed potatoes or pasta are perfect as a side dish.
For older kids, meatball sauce would be a great addition. It can be prepared by frying onions and carrots with tomato paste.

9.Fish soup
fish fillet - 150 g (hake, salmon, trout or pollock are suitable)
1/2 medium onion
1 small carrot
1 medium potato
sour cream
salt and herbs to taste

1. Place the fillet in a small saucepan, fill with water (1.5-2 cups), put on fire, add a little salt
2. When the fish is cooked, put it on a separate plate and strain the broth.
3. Finely chop the potatoes and onions, grate the carrots on a fine grater, and put them in the broth to cook. If the soup seems runny, you can add a little rice.
4. When the vegetables are cooked, add the fish again and grind everything with a blender.
5. Serve with sour cream and herbs

10.Mashed potatoes
Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) hot boiled milk to the resulting mass, stirring continuously. Beat the mixture until a homogeneous fluffy mass is obtained. Place the puree on a plate and pour over the melted butter.

11.Carrot puree
Wash, peel, chop 100 g of carrots, put in a saucepan, pour a little boiling water, add half a teaspoon of sugar, cover with a lid and put on low heat. Simmer for 30-40 minutes, stirring and adding water little by little, until the carrots are soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, and boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin
Cut the peeled pumpkin into cubes, place in a saucepan, add a small amount of boiling water, add a little salt and cook until tender. Cool the cooked pumpkin until warm (you can mix it with other vegetables, fruits or cereals), rub it through a sieve and offer it to your child.

13. Pumpkin stewed with apples
Place 200 g of finely chopped peeled pumpkin in a frying pan, add 100-150 g of peeled and finely chopped apples, a little salt and 1-2 tsp. sugar, 1-1.5 tsp. butter, up to 100 ml of water and simmer until tender, then cool until warm and rub through a sieve. You can pour a little jelly over the finished dish.

14.Assorted vegetable puree
Finely chop the carrots and cabbage, simmer covered in a small amount of water until half cooked, add chopped potatoes and simmer all together for another 30 minutes. Then grate the vegetables, including the added green peas, while hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, after removing from the stove, beat so that the puree is fluffy and without lumps. Season the finished puree with 1 tsp. butter.

15. Rice and carrot soufflé(in the absence of allergic reactions to eggs)
From 1 tbsp. sorted and washed rice, cook a slightly viscous porridge in water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1/4-1/2 carrots, grated on a fine grater. Mix everything well and carefully add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place in a water bath for 35-40 minutes (on a wire rack in a pan of boiling water).
There may also be other options for soufflé made from vegetables and cereals: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).

16. Omelet stuffed with meat
Ingredients:
50 g boiled ground meat
1 egg
1/2 coffee cup milk
a piece of butter the size of a hazelnut
1 tbsp. spoon of pureed boiled vegetables from soup
parsley
1 tbsp. spoon of tomato juice

Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes.
Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.

17.Krupenik
This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but are tired of cottage cheese))
Ingredients:
children's curd "Agusha" - 50 g,
buckwheat - 4 tbsp. spoons,
butter - 1 teaspoon,
sour cream - 2 teaspoons,
quail egg - 1 pc.,
ground crackers - 10 g.

Take, wash and put buckwheat in a pan. Put it on high heat, and after the water boils, turn it to low heat and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a greased form, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Bake for about 25 minutes (at 180 degrees).
18. Steamed cheesecakes
Cottage cheese – 200 g (ideally, homemade)
flour – 4 tbsp. l.
egg – 1 pc. (instead of chicken, you can take 2-3 quail)
sugar – 4 tbsp. l.
1. Add egg and sugar to the cottage cheese, mix thoroughly until smooth.
2. Add flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of dough and begins to stick to your hands, this will mean that there is enough flour
3. Pinch off small pieces from a single piece of dough, roll into small balls and place them in a steamer at a short distance from each other so that they do not stick together.
4. Steam for 30 minutes.