Cauliflower for a child. 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 non-proprietary name: Vitamin E

Dosage form: 400 IU capsules

COMPOUND VITRUM Vitamin E

One Vitrum Vitamin E capsule contains:

Active ingredients:

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 of an oval form 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-dystrophic 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 dystrophies, amyotrophic lateral sclerosis;
- degenerative and proliferative changes in the joints and ligamentous apparatus of the spine and large joints;
- menopausal (peri- and postmenopausal) disorders, accompanied by menstrual irregularities;
- hypofunction of the gonads in men;
- skin diseases (dermatosis, 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 a myocardial infarction, with an increased risk of developing thromboembolism; hypoprothrombinemia caused by vitamin K deficiency.

METHOD OF APPLICATION AND DOSES

For adults, take 1 capsule daily with a little water during or after meals. The course of treatment according to the doctor's recommendation.

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 increase in the risk of bleeding in patients with hypovitaminosis K, impaired metabolism of thyroid hormones, sexual dysfunction, thrombophlebitis, thromboembolism, necrotizing colitis, sepsis, renal failure, retinal hemorrhage, hemorrhagic stroke, ascites.

Treatment: symptomatic, drug withdrawal, administration of glucocorticosteroids.

INTERACTIONS WITH OTHER DRUGS

Taking high doses of vitamin E with iron, vitamin K, or anticoagulants (drugs that prevent blood from clotting) at the same time increases the 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 (in whom the content of lipid peroxidation products in the blood is increased). At the same time taking "Vitrum® Vitamin E" 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 LDPE bottle with HDPE screw cap and polystyrene foil safety valve. A transparent self-adhesive label is glued onto 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, together with instructions for use, are placed in a cardboard box.

STORAGE CONDITIONS

At a temperature of 10-30 ° C, in a dry, dark place.

Keep out of the reach of children.

BEST BEFORE DATE

3 years. Do not use after the expiration date.

TERMS AND CONDITIONS OF DISCOUNT 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 professionals. Read the full official information on the use of the drug, indications for use in the territory of the Russian Federation in the instructions for use in the package.
The portal site is not responsible for the consequences caused by taking the drug without a doctor's prescription.
Do not self-medicate, do not change the regimen prescribed by your doctor!

The traditions of the introduction of complementary foods are different everywhere. In the CIS countries, vegetables, milk porridges and fermented milk products compete for the palm.

But the choice should be based not only on the opinion of the mother, but also on the state of health of the baby:

• With bloating and diarrhea, complementary foods begin with cereals.
• With intestinal colic and constipation, exceeding the age norm in terms of body weight, vegetables are chosen.

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

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

Choose hypoallergenic crops, even if the toddler does not have a tendency to allergies - it will be easier for an immature digestive tract to cope with them.

With a competent start of the first vegetable complementary foods, the child does not face unpleasant consequences. In the future, this will help the baby adapt to any solid food: from squash puree to meat.

Why pediatricians choose cauliflower:

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

Minuses

It will take a lot of effort from mom to prepare such complementary foods. After all, cabbage inflorescences are not easy to wash. This is partly why home-made multi-component vegetable purees, which include not only cauliflower, are popular among parents.

Own food or store?

Ready canned food means a minimum of hassle. WHO experts advise him, referring to a balanced composition that is difficult to reproduce at home.

It is important to check the expiration date and tightness of the container. And look at the ingredients: 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 the baby puree from a jar only once: immediately after opening. The product is not suitable for repeated use.

So that baby food does not undermine the family budget, use a compromise option: put a little puree from the jar with a clean spoon on a plate or in a cup, then close the container tightly with a lid and send it to the refrigerator, but not more than for a day.

Cooking puree at home

There are parents who accept only homemade complementary foods. Indeed, homemade food has advantages: a mother can not worry about the quality and each time cook exactly as much as needed.

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

1. Choose ivory pieces that are free of black spots and other visible damage.
2. Tear off small inflorescences from a head of cabbage, leave for 20 minutes in water to get rid of possible insects. Before preparing complementary foods, it is recommended to leave purchased 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 in boiling water and cook for 7-10 minutes, preferably in an enamel bowl. Salt is not needed.
5. Grind in a blender or with a fork, followed by rubbing through a special food strainer.
6. The consistency should be something like that of kefir, otherwise the child may refuse complementary foods. Bring the finished puree to the required density with vegetable broth or breast milk. Infant formula is also an option.

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

When and how to enter?

Usually, the introduction of cauliflower does not become a problem, especially if the mother is breastfeeding the baby, who herself eats this vegetable from time to time. Such babies can get acquainted with a vegetable as early as 6 months.

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

Until the indicated age, it is not necessary to introduce cabbage: the stomach of the crumbs 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. That in the time remaining until the evening to follow the reaction of the body. But even if everything is fine, on the same day, the baby is no longer offered mashed potatoes. The next day, and preferably in a couple of days, the portion is increased 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, it is allowed to enrich it with a drop of unrefined vegetable oil.

Most babies do not have allergies after the introduction of complementary foods with cauliflower. But in the first days and months of the formation of 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, porridge is suitable for children from 1 year old. Children at this age already cope well with rice, and red meat is still difficult to chew, so it is better to twist it. Also, do not add any frying and excess fat to the porridge.
For kids, from rice, you can still cook sweet porridge with prunes or with pumpkin and zucchini.
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. The smaller the pieces, the faster they will cook.
3. Boil the meat until tender. About 1 hour.
4. Rinse rice.
5. Boil over low heat until tender. 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. Boil everything together for 3 minutes.
8. Fill with butter and serve.
Bon appetit!
On a note:
For this porridge, rice can be used whole grain or crushed. If it is more convenient for the child to eat smaller pieces, use crushed rice.
If the child has a beneficial attitude towards greens, you can add it to the porridge.
For babies, you can cook a similar dish, only with mashed milk.

2.Cauliflower casserole
Ingredients:
Cauliflower - 1 bowl (or 2 cups)
Hard cheese - 70 gr.
Crackers - 1 tbsp.
Milk - 2 tablespoons
Plum oil. - 1 tbsp

Cauliflower, unlike white cabbage, does not cause allergies, so it is advised to cook it for infants, in the form of mashed potatoes. Children from a year old can no longer grind, but simply boil in water or in a double boiler. Two-year-old children can already be served 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. Rinse the cauliflower and sort into inflorescences. Put in a saucepan with water, add salt and let boil for 7 minutes.
2. In the meantime, prepare the cheese sauce. To do this, grate a piece of cheese and add tbsp. crackers.
3. Pour in two tablespoons of milk.
4. Add Art. a spoonful of soft (melted in the microwave or just melted in heat) butter and mix everything together.
5. Turn the boiled cauliflower into a colander to drain the water. After that, put the cabbage in a form with high edges and pour cheese sauce on top.
6. Send the mold to the oven for about 15-20 minutes, until a golden crust forms. Serve warm with greens.

3. Curd steam soufflé- a tender and amazingly tasty dish for children. It just melts in your mouth! For children older than a year, raisins and marmalade can be added to the soufflé. With these sweet additives, the curd soufflé is 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 is necessary to taste and, if desired, to decorate the dish when serving.
Cottage cheese steam soufflé, recipe:
To prepare the curd mass, you need a saucepan with a capacity of 3 liters.
Boil semolina in water until a thick porridge is obtained. Remove from fire and cool.
Grind cottage cheese until a homogeneous mushy mass, put in a bowl with semolina. Mix thoroughly until a homogeneous mass is obtained.
Break the egg, separate the white from the yolk.
Heat butter until liquid.
Add the yolk to the resulting curd mass, pour the butter, pour the vanilla sugar and granulated sugar, add the raisins.
Mix the resulting mixture thoroughly again.
For further preparation, you will need round deep molds.
Lubricate the molds with vegetable oil and put the prepared curd mass into them.
Put the mold in a saucepan, pour water and cook for 15-20 minutes.
Remove molds from steam. Cool down.
You can serve in forms if they have a decorative look, or transfer the product to plates.
Before serving, pour syrup over the soufflé and put marmalade on top of the syrup for beauty and as a seasoning.
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 zucchini, squeeze well. Cheese is very finely chopped or grated, cut greens. 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 greens 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. small ones.
Rice - 3 or 4 tablespoons rice.
Cream - 100 ml. (instead of cream, you can add 2-3 tablespoons of sour cream)
Salt - to taste
Drain. butter - piece

Cauliflower is a dietary and healthy product. It got its name due to the inflorescences resembling flowers. And not at all because of the multi-colored coloring, as you might think without seeing and not knowing this product.
It can be introduced into complementary foods for children up to a year, in contrast to white cabbage. Because it is softer and does not cause colic in the stomach. It also helps to keep the stool normal.
For the first feeding, just mashed cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year, a child can cook a delicate creamy soup of mashed cauliflower and potatoes. The photo recipe of which is posted below.
To prepare cauliflower 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 there is no cream at hand, sour cream (about 3 tbsp) is also suitable. This amount of products is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.
2. Disassemble the cauliflower into inflorescences. Cut potatoes into small cubes. Put 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 pot in which the vegetables were boiled, pour the broth into a glass. We'll still need it. Add boiled rice to boiled vegetables and puree with a blender.
5. Such a homogeneous mass should turn out. Salt it to taste.
6. Add a piece of butter and cream. Stir.
7. Soup puree will get 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. And for older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is more 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 teaspoon
4. Milk - ¼ cup
5. Egg - 1 pc.
6. Salt solution - ¼ teaspoon
Cooking.
Take a piece of boneless chicken, rinse with cold water, pass through a meat grinder. Scroll a second time through a meat grinder along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve, diluted with the rest of the milk to a thick slurry. Then add raw egg yolk, salt solution. Whip the protein into a strong foam and add it too, mixing gently. Put the whole mass into a small mug, thickly greased with oil.
Having lowered the mug into a saucepan filled up to half with boiling water, cover the saucepan with a lid, put it on the stove and cook for 40 minutes.
Meat puddings from chicken, veal, liver can be served with mashed potatoes or vegetables.

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

8. Baby meatballs
Minced meat - 500 g.
1 egg
1 bulb
Bread - 100 gr.
Rice - 100 gr.
Carrot - 1 pc.
0.5 cup milk
Salt to taste

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

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

1. Put the fillet in a small saucepan, pour water (1.5-2 cups), put on fire, salt a little
2. When the fish is cooked, put it on a separate plate, and filter the broth.
3. Finely chop the potatoes and onions, and rub the carrots on a fine grater, put them in the broth to cook. If it seems that the soup is watery, 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 to the resulting mass, stirring continuously, a little (up to 20 ml) of hot boiled milk. Beat the mixture until a homogeneous fluffy mass is obtained. Put the puree on a plate, pour over the melted butter.

11. Carrot puree
100 g of carrots washed, peeled, chopped, put in a saucepan, pour a little boiling water, add an incomplete teaspoon of sugar, cover with a lid and put on a small fire. Simmer for 30-40 minutes, stirring and adding a little water, until the carrots become soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin
Peeled pumpkin cut into cubes, put in a saucepan, pour a small amount of boiling water, add a little salt and cook until tender. Cool the boiled pumpkin to a warm state (can be mixed with other vegetables, fruits or cereals), rub through a sieve and offer to the child.

13. Pumpkin stewed with apples
Put 200 g of finely chopped peeled pumpkin into a 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 to a warm state and rub through a sieve. The finished dish can be sprinkled with a little jelly.

14. Assorted vegetable puree
Carrots and cabbage, finely chopped, simmer under a lid in a small amount of water until half cooked, add chopped potatoes and simmer together for another 30 minutes. Then, rub the vegetables, including the added green peas, hot, then add a little hot milk and salt to the mixture. Mix everything well, bring to a boil and, removing from the stove, beat so that the puree is fluffy and without lumps. Fill 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 on the 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 introduce 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place for 35-40 minutes in a water bath (on a wire rack in a pot of boiling water).
There may also be other options for vegetable and cereal soufflé: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).

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

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

17.Krupenik
This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but you’re tired of cottage cheese))
Ingredients:
children's cottage cheese "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 a strong fire, and after boiling the water, switch to a weak one and cook for about 25 minutes. Grind buckwheat porridge with a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass to a mold greased with butter, sprinkle with ground breadcrumbs, smooth the surface and brush with sour cream. Bake for about 25 minutes (at a temperature of 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 the 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 the dough and starts to stick off your hands, this will mean that there is enough flour
3. Pinch off small pieces from a whole piece of dough, roll up small balls and put them in a double boiler at a short distance from each other so that they do not stick together.
4. Steam for 30 minutes.