Spinach for children: age, benefits, recipes. Spinach for a child: mashed potatoes and other children's dishes Spinach cooking recipes for children

For many parents, spinach is associated only with the cartoon character, the sailor Popeye. In our kitchen, this vegetable is not as popular as in others, but it’s still worth it to please the baby with such a delicacy. At a minimum, because of the benefits of spinach for a growing organism.

What are the main advantages of this vegetable and how to cook it so that the kids like it? We are looking for answers to these questions together!

Benefits of Spinach Soup

Spinach soup is excellent dish, which is easily digested, has a low calorie content, stimulates the activity of the pancreas and salivary glands. In addition, the composition of spinach allows us to call it a source of many useful substances:

• vitamins - A, C, E, K, some of the B group;
• trace elements - manganese, selenium, iron, magnesium, iodine, calcium, copper, zinc, phosphorus;
• antioxidants;

• lutein;
• dietary fiber;
• squirrel; flavonoids.

Thus, dishes from this vegetable help strengthen the immune system, prevent rickets and anemia, ensure the strength of the skeleton and teeth, normalize digestion and increase intelligence.

It is better to introduce the little one to this vegetable after the first six months of life - from seven or eight months. Do not overdo it: it is enough to offer crumbs of spinach soup only a couple of times a week.

Many baby food manufacturers include spinach in ready-made purees, but it is better to make such a dish yourself. To prepare soup-puree from this vegetable, you can use both fresh spinach greens and frozen leaves. They practically do not lose their properties when frozen.

Important! It is impossible to store spinach dishes, because they emit harmful substances. For each feeding prepare a new portion.

Concerning culinary secrets When planning to cook cream soup or spinach puree, consider the following points:

• use only bright green leaves, yellowed will not do any good;
• too long heat treatment destroys useful substances - just a couple of minutes to hold the dish on fire;
• due to the high content of oxalic acid in the greens, it is necessary to add cream or milk to the puree soup, which neutralizes the acid.

Spinach Soup - Recipe

You can use this recipe for mashed spinach soup with milk or cream.

For children older than a year, you can cook spinach cream soup with cheese and cream.

After learning that spinach is very good for growing babies, mothers often wonder: “What is this vegetable”? In our country, spinach has not received such popularity as in European or American cuisine, where the green leaves of the plant can be found in salads, soups, meat and vegetable dishes, thick fruit drinks with milk (smoothies).

It is said that an error in the description of its composition contributed to the extraordinary popularity of the plant. Denoting the iron content, the researcher incorrectly put a comma, increasing the amount of a valuable microelement at times. But even after the discovery of inaccuracies, the hype among adherents healthy eating didn't end. Spinach has entered the recipes of many cuisines of the world and has taken its rightful place in the composition of industrial baby food.

In central Russia, spinach is grown as an annual plant. A native of the Middle East looks like a sorrel. Rosettes of delicate bright green leaves appear at the beginning of the growing season immediately ready for use.

Spinach, without exaggeration, can be called a storehouse of vitamins important for a growing organism - A, B2, D, C, B6, K, E, PP. No less impressive composition of trace elements involved in the growth of all cells of the baby and strengthening the child's body as a whole. These are selenium, magnesium, phosphorus, calcium, zinc, copper, iodine, iron, manganese.

Greens are rich in flavonoids and antioxidants, dietary fiber and the carotenoid lutein. In terms of protein content, it is second only to legumes.

Spinach in baby food, thanks to its unique composition, contributes to:

• normalization of all types of exchange;
• prevention of rickets and the formation of strong bones and teeth;
• strengthening the body's defenses;
• anemia treatment;
• getting rid of constipation.

Antioxidants counteract the harmful effects of free radicals and prevent cancer. Dietary fiber cleanses the intestines and creates a comfortable environment for the growth of beneficial microflora. Lutein boosts immunity.

And manganese, according to the director of the Center for Health Culture, nutritionist E.V. Shchetinina, is responsible for metabolic processes in the brain and has a positive effect on intelligence.

The benefits of spinach include low calorie and easy absorption due to the stimulation of the salivary glands and the activity of the pancreas.

At what age do you start dating?

On the shelves of specialized departments of baby food, a wide range of purees with the addition of these greens is presented.

The German brand "Humana" recommends giving its products "Potato and Spinach" and "HiPP" "Spinach with Potatoes in Cream" to children from 4 months of age. Manufacturers Gerber (USA) Rabbit stew with spinach and Organicstar (Slovenia) Spinach, rice - for children from 8 months of age.

The availability of greens in fresh or frozen form allows you to prepare healthy mashed potatoes for your baby on their own. Such a product can be introduced into the diet of an infant from 7-8 months in the amount of 50 g.

• For baby puree fresh rosettes of greenery with a uniform rich color are suitable. Faded or yellowing leaves do not represent nutritional value, they must be removed.
• At heat treatment part useful substances is destroyed. Therefore, the cooking time is limited to a few minutes. For the same reason, laying spinach in vegetable stews and soups are made at the end of the boil.
• The leaves are rich in oxalic acid. Milk or cream is added to neutralize it.
• Frozen greens do not lose their beneficial properties and are not particularly different in palatability from a fresh plant. But during heat treatment, frozen spinach should be added to dishes a few minutes earlier.
• In the diet of infants, spinach can appear no more than 2 times a week.
• It is allowed to offer the baby only a freshly prepared product. During storage, this nutritious green releases harmful nitrate salts.

From the age of 2, the child's menu can include fresh leaves of the plant, which have reached 5 cm in length. They are added to salads at the rate of 50 g per 200 g.

Appropriate combination of products

Spinach is versatile and goes well with vegetables and meat. But in pure form, due to the lack of a pronounced taste, is often rejected by babies.

Does not require long preparation. It is added to practically ready meal after 5 minutes of stewing in a small amount of water, after passing through a sieve.

An obligatory component of all children's dishes with spinach is milk or cream. These products are designed to neutralize oxalic acid and eliminate, perhaps, the only drawback of the product.

For babies, they prepare vegetable and meat purees and spinach soufflé, add it to puree soups.

Older children willingly meet on the menu with greens, pies, salads and just spinach leaves with delicious stuffing: cheese, liver and egg pate, pieces of baked fish with vegetables.

Both fresh and frozen

There is no significant difference in the beneficial properties of frozen and fresh spinach. Greens retain their rich composition even after defrosting. After freezer the product is immediately placed in hot water, i.e., they are introduced into the dish being prepared. In this case, the loss of vitamins will be only 5%. Whereas pre-defrosting in cold water will increase losses nutrients up to 35%.

In season, fresh leaves are more in demand. Since 2-3 small green rosettes are enough to prepare small children's portions, leftovers can be saved. To do this, spinach wrapped in a damp cotton napkin is placed in the vegetable compartment of the refrigerator for up to 3 days.

Stock up on tender vitamin leaves for the winter by freezing. Frozen greens divided into small portions are convenient to add to different dishes for the baby over the next 3 months.

When cooking, be guided by the following proportions: frozen spinach should be taken 2 times less than fresh (according to the recipe).

Recipes for children of the first year of life

For the preparation of simple, beautiful and healthy dishes, you can use spinach leaves more than 5 cm in length. They are thoroughly washed under running water, and the harsh stems are cut out with a knife. Next, the leaves are crushed - chopped with a knife into small squares or strips. The product is ready for heat treatment, for which 5 minutes will be enough.

The main processing method is steam. To do this, use a double boiler, slow cooker or an ordinary deep frying pan with a lid. Then the greens are thrown into a colander and, when it cools down a little, they grind. It turns out a dark green puree, which can be safely included in the children's diet.

Soup puree

Ingredients:

• 0.5 l chicken broth;
• 4 sockets of spinach;
• 2 tbsp. l. butter;
• 50 g cream;
• 2 tbsp. l. flour;
• 20 g hard cheese.

Cooking method:

1. Melt in a saucepan butter and fry the flour on it until golden brown.
2. Pour the broth into the flour, bring to a boil, add the cooked (steamed) spinach, cream and salt to taste.
3. Bring the contents of the pot back to a boil and remove from heat.
4. Pour some of the soup into a child's serving bowl. You can add dill and a pinch of grated cheese.

Omelette with greens

Ingredients (for 1 serving):

• 1 egg;
• ¼ cup milk;
• incomplete h. l. butter;
• 2.5 st. l. water.

Cooking method:

1. Spread chopped spinach into pieces in a heated frying pan with butter, add water, cover with a lid and stew for about five minutes.
2. Beat the egg until foamy with milk and salt, pour into a pan, cover with a lid.
3. 10 minutes on low heat - and a delicious children's breakfast is ready.

Steam soufflé with chicken

This gentle soufflé is designed for little gourmets who are not yet ready to chew on pieces of food.

Ingredients:

• 1 socket fresh or 1 tbsp. l. frozen spinach;
• 1 egg;
• 30 ml of milk;
• ½ cup boiled chicken meat, cut into small pieces and chopped in a blender;
• a pinch of salt;
• incomplete h. l. butter for greasing the mold.

Cooking method:

1. Defrost frozen spinach in a frying pan under a lid over low heat. Simply steam fresh herbs in a frying pan with the addition of a small amount of water.
2. To the crushed chicken meat add egg yolk, salt on the tip of a knife and milk, beat thoroughly.
3. Beat separately egg white until foamy and add, gently mixing, to the minced meat.
4. Lubricate the culinary mold with butter and fill 2/3 of the volume.
5. You can cook the soufflé in a double boiler, covering the contents of the form with oiled paper, and only then with a lid. There is another way: the mold is placed in a larger container filled with water, and all together they are sent to the oven for half an hour (at a temperature of 180 ° C).
6. It remains to cool the soufflé and carefully remove it from the mold.

Steamed spinach soufflé can be made with veal, fish, zucchini and Brussels sprouts. And for an afternoon snack, the option with cottage cheese is perfect.

Precautionary measures

Tender green spinach rosettes are not as safe as they might seem. In some cases, the plant is deceitful and causes an allergy in a child. The reason is the high protein content. Characterized by the appearance of pain in the abdomen, loose stools and vomiting, while skin rashes fade into the background.

The second important point to remember is the presence of oxalic acid in the greens. By binding with calcium, it forms hardly soluble compounds - oxalates, which impede the outflow of urine in diseases of the kidneys and urinary system. In the presence of indicated ailments, spinach is contraindicated in the child's diet.

Spinach is a one- and two-year herbaceous plant up to 50 cm high, resembling sorrel, growing on all continents. It was first cultivated in Persia. “The General among the greenery” - this is how he was called in the Arab world, where the plant was very popular, treatises were dedicated to him. A vegetable was brought to Europe in the 13th century, it was served on the table at the royal court in France, and from the 18th century. began to use the Russian monarchs. Spinach with croutons was a dish of aristocrats, and only at the end of the 19th century. it became accessible to the middle class.

This attitude towards spinach is quite justified - it is one of the ten most useful vegetables. In terms of the amount of vegetable protein, for example, spinach is in second place after green peas.

Spinach is very popular in American and European cuisine, where it is included not only in salads, but also in soups, vegetable and meat dishes, and even smoothies (thick fruit drinks with milk). In Russia, not everyone knows about the beneficial properties of the plant, about the possibility of including it in the diet of a child, about dishes that can be prepared from spinach for children.

The following nutrients are found in 100 g of fresh spinach:

• 2.9 g proteins;
• 3.6 g carbohydrates;
• 0.4 g fat;
• 1.3 g of dietary fiber;
• 0.4 g of ash;
• 91.4 g of water.

The nutritional value of 100 g of vegetable is 23 kcal. The bulk of carbohydrates are simple sugars; dextrins and starch are only 0.1 g / 100 g of greens. Proteins contain 10 essential and 8 non-essential amino acids.

Spinach includes a generous supply of vitamins: , PP, K, niacin, biotin, most of the vitamins from (B2, B4, B1, B3, B6, B9, B5), beta-carotene.

The set of minerals in the green leaves of the plant is quite wide.

• sodium;
• phosphorus;
• potassium.

Trace elements found in the vegetable:

• copper;
• selenium;
• manganese.

The vegetable is rich in calcium and iron, but oxalates and phytic acid, which are found in spinach, interfere with their absorption. And oxalates, by the way, are more in it than in other vegetables. Therefore, no more than 5% of the calcium contained in greens is absorbed in the body. The bioavailability of calcium in spinach is the lowest among all vegetables.

Benefit

Spinach has many health benefits. That is why it is used in many cuisines of the world.

This modest plant combines a maximum of useful properties, so spinach occupies a worthy place in many cuisines of the world. Already at the beginning of the growing season, bright green leaves appear, ready for use.

The most important beneficial features spinach:

1. Phytonutrients with antioxidant properties (ascorbic acid, lutein, vitamin E) contribute to the removal of toxic substances and toxins from the body. This improves the condition of the skin and mucous membranes, helps in the treatment, promotes wound healing, and prevents the development of malignant diseases. Spinach is included in the diet.
2. An almost complete set of B vitamins plays an important role in ensuring the functions of the nervous system, activating metabolic processes, and the proper development of vital organs. The vegetable is useful in stressful situations and increased mental stress of schoolchildren.
3. Spinach can be considered one of the main sources of vitamin B9 (folic acid), which, together with minerals, is important for the synthesis of blood cells and prevention in a child.
4. In 100 g of vegetable leaves, the iron content (important for the prevention and treatment of anemia) is equal to ¼ of the daily requirement for it.
5. In terms of the amount of carotene contained, spinach is second only to. This vitamin is important for normal vision in children. The carotenoid zeaxanthin, which is rarely found in other products, also has a positive effect on vision.
6. The unique composition of the vegetable helps to strengthen the skeleton, teeth, prevent rickets in children, osteoporosis (increased bone fragility due to poor mineralization).
7. Manganese and phosphorus are involved in metabolic processes in the brain, help to increase the intellectual abilities of the child.
8. Spinach vitamins and minerals increase the activity of the immune system in children, help to recover from infections faster.
9. Having a positive effect on digestion and a mild laxative effect, spinach helps to get rid of, creates favorable conditions for the development of a healthy intestine. Thanks to the stimulation of the secretion of the salivary glands, the pancreas, spinach is easily digested.
10. Thanks to the low calorie content healthy vegetable can be used by children with
11. Vitamin PP and ascorbic acid strengthen the vascular wall, prevent increased bleeding.

Possible harm and contraindications

For the safety of eating spinach, the quality and freshness of the product are important, since when it is stored for more than 2 days, toxic substances accumulate in the leaves.

The most useful is a freshly prepared dish, it is not recommended to use it after heating.

Spinach contains oxalic acid, which, when combined with calcium, creates oxalates, compounds that can form kidney stones that prevent the flow of urine. Therefore, spinach is contraindicated in children with diseases of the urinary system.

The use of spinach is also contraindicated in such diseases:

• violation of the water-salt balance in the body;
• rheumatism;
• liver disease.

Because of its high protein content, spinach can cause an allergic reaction. Among its manifestations, abdominal pain, nausea, vomiting, loose stools come to the fore; there may be skin rashes.

Therefore, without consulting an allergist, spinach should not be introduced into the diet of a child whose close relatives have this vegetable.

How to choose and store

It is very important to choose a quality plant. Spinach leaves should be bright green, fresh and not limp, without damage or signs of decay. You should not buy yellowed and faded sheets, with spots.

The best choice would be young leaves up to 5 cm long, since they contain less oxalic acid.

If spinach grows in its own garden, then the leaves should be harvested in the afternoon. This is due to the fact that during the day the content of vitamin C in the leaves changes: if in the morning it is 85 mg, then at noon it is 110 mg / 100 g.

It is recommended to store spinach in the vegetable compartment of the refrigerator, placing it in a plastic bag or a damp cloth. Spinach should not be placed next to apples or bananas, as this will hasten the onset of rotting greens. The shelf life of spinach in the refrigerator should not exceed 2 days.

For long-term storage leaves can be frozen. For this you should:

• rinse the greens thoroughly with running water;
• dry on a paper towel;
• divide into portions (for one use);
• place them in plastic bags in the freezer.

Spinach can be stored this way for up to 3 months, but without re-freezing.

When and how to introduce into the baby's diet

At 8 months, crumbs can be offered mashed potatoes from thermally processed spinach.

The opinions of foreign and Russian experts on the age for introducing spinach into infant nutrition differ:

• Foreign manufacturers produce various options dishes for children containing spinach, recommending their use from 4-6 months. The German company Humana produces "Potatoes and Spinach", the company HiPP produces "Spinach with Creamed Potatoes", offering them for babies after 4 months.
• Russian experts believe that it is better to give these greens to children after 8 months, when the child has already consumed other leafy vegetables. Moreover, the introduction should begin with thermally processed spinach, that is, in the composition vegetable puree or soup.

You can use the ready-made food for children of the American company Gerber "Rabbit Stew with Spinach" or the Slovenian company Organicstar, which produces Spinach, Rice. These ready meals are recommended for babies from 8 months.

For the first sample, 1 tsp is enough. finished product. After that, the mother should monitor the reaction of the baby to new vegetable. In the absence of adverse events, manifestations of allergies, the dose is gradually increased to 50 g. It is recommended to give a dish with spinach twice a week, not more often.

But a mother can cook for a baby healthy meals at home on your own. Suitable for this and fresh herbs, and frozen:

• Fresh, without yellowed and faded leaves, greens should be washed (and not soaked) with running water, remove thick stems and dry on a paper towel.
• Spinach is added at the very end of cooking to reduce the loss of nutrients due to temperature.
• If frozen herbs are used, then they are immediately (without defrosting) added to the dish being prepared (soup or stew) at the very end of its preparation. In this case, the loss of vitamins will be only 5%. With preliminary defrosting, the loss of nutrients will be 35%.
• When using fresh herbs, 2-3 rosettes of leaves (3-5 g) are enough for the 1st time.

Children can only be given a freshly prepared dish, since during storage, nitrate salts are formed in the product, which can have a harmful effect on health.

Spinach without thermal exposure can be given to babies after 2 years. Greens are recommended to be added to the salad in the ratio of 50 g of leaves per 200 g of lettuce.

Recipes for children's meals

Spinach can be combined with meat, vegetables. It is added to the finished dish by stewing separately in a small amount of water for 5 minutes. In the finished dish is added rubbed through a strainer.

For kids, mom can cook mashed meat or vegetables with spinach, soufflé, mashed soup. Children over 2-3 years old may like a colored (green) omelet, pie. Mothers can offer their children spinach leaves with different stuffing- with pate from, with cheese or vegetables.

Omelet with spinach

Cooking:

• rinse and dry on a paper towel 50 g of leaves;
• heat the pan with 1 tsp. butter and add finely chopped spinach;
• add water 2 tbsp. l. and simmer over low heat for 5 minutes, no more;
• beat 2 eggs well with 250 ml of milk and a pinch of salt;
• pour the resulting mixture into a frying pan and cook over low heat for 10 minutes under the lid.

Cottage cheese and cheese casserole with spinach

Cooking:

• to 250 g add flour 2 tbsp. l., 2 eggs and mix everything well to get a homogeneous mass;
• finely chop 200 g of washed and dried spinach leaves;
• cut into cubes 50 g of hard cheese;
• mix all the ingredients, salt;
• lubricate vegetable oil baking dish and put the resulting mixture into it;
• Bake on medium heat for 45 minutes.

Soufflé for a couple

The dish may be suitable for babies who still do not know how to chew food well. Cooking:

• steam in a frying pan covered with a lid on minimum heat 1 rosette of fresh herbs, adding a little water (or 1 tablespoon of frozen leaves without adding water);
• grind with a blender 100-120 g of boiled chicken fillet and add to it the yolk of 2 eggs, a pinch of salt and milk (30 ml);
• beat the resulting mixture well;
• beat the remaining egg white until foamy, add to the meat, mix gently;
• grease the baking dish with butter;
• put the resulting mixture into the mold, filling it 2/3 of the volume;
• cover the form with oiled paper and place in a double boiler, close it with a lid and leave for half an hour;
• in the absence of a double boiler, you can take a container of water, place a soufflé mold in it and send it to the oven for 30 minutes at 180 ° C;
• after cooling, the soufflé is carefully removed from the mold.

Instead of chicken for such a dish, you can use fish, cottage cheese.

Soup with spinach

Cooking:

• rinse with running water 100 g of chicken fillet;
• put the meat in a saucepan, pour 300 ml of water and boil the broth;
• rinse and dry 100 g of spinach leaves, boil them for 5 minutes in a saucepan, drain;
• rub the spinach through a strainer;
• add milk (200 ml), butter (2 tablespoons) to the finished broth;
• in a small amount of water, dilute 2 tbsp. l. flour and pour the mixture into the broth;
• bring the soup to a boil again and thicken;
• add grated spinach, salt, remove from heat after boiling;
• when serving on a plate, you can add grated hard cheese, parsley and dill, prepared bread croutons.

Summary for parents

The unique composition of spinach causes a versatile positive effect of the vegetable on the body. It is no coincidence that the presence of this vegetable on the table of monarchs and aristocrats was mandatory.

Spinach should be introduced into baby food as early as the first year of life. The minerals and vitamins contained in this greenery will help the organs and systems of the child's body to form and function correctly.

On the other hand, spinach cannot be treated as a harmless plant. There are contraindications for its use, they must be reckoned with. Only with the correct introduction into the diet and following the rules of cooking, spinach will benefit the health of the child.

The unique composition of this vegetable makes it especially beneficial for the health and development of the child. It has a beneficial effect on the formation of the central nervous system of the child, his cardiovascular system, and the work of the gastrointestinal tract. This leafy vegetable also helps children suffering from constipation, as it contains a lot of fiber.

Most Russian pediatricians agree that Spinach should be introduced to children from the age of six months. only after the child has tasted other leafy vegetables. But foreign manufacturers of baby food include spinach in dishes with potatoes intended for children from 4 months.

You need to start the introduction only with a thermally processed vegetable, that is, in the form of mashed potatoes or soup. For the first time, the minimum dose (1 tsp) is sufficient. Although spinach is not an allergic product, individual intolerance is not excluded. In the absence of a reaction, the daily dose can be gradually increased to 50 g.

Fresh spinach leaves are introduced into the menu of a child over two years old. Greens are recommended to be added to salads in the proportion of 50g of leaves per 200g of salad.

You can only offer a freshly prepared dish to your baby.

Benefit

The usefulness of spinach is related to its composition. Nutrient content (per 100g of product):

1. Vitamins (mg):
   • A - 0.75;
   • B1 - 0.1;
   • B2 - 0.25;
   • C - 55;
   • E - 2.5;
   • B3 - 1.2;
   • B4 - 18;
   • B5 - 0.3;
   • B6 - 0.1;
   • B9 - 80;
   • K - 483;
   • H - 0.1.
2. Minerals (mg):
   • Potassium - 774.
   • Calcium - 106.
   • Magnesium - 82.
   • Phosphorus - 83.
   • Sodium - 24.
   • Iron - 3.5.
   • Zinc - 0.53.
   • Selenium - 0.001.
   • Copper - 0.013.
   • Manganese - 9.
   • Iodine - 0.02.
3. Nutritional value (per 100 g of product):
   • Calories - 23 kcal.
   • Proteins - 2.9 g.
   • Fats - 0.3 g.
   • Carbohydrates - 2 g.
   • Dietary fiber - 1.3 g.
   • Water - 91.6 g.

Thus, spinach in baby food contributes to:

• normalization of metabolism;
• prevention of rickets and the formation of strong bones and teeth;
• strengthening immunity;
• anemia treatment;
• getting rid of constipation.

Spinach also contains lutein, which improves immunity, dietary fiber. It is believed that the antioxidants contained in the vegetable prevent the occurrence of oncology. The advantages of spinach include its low calorie content, so overweight does not threaten the child.

In addition, you need to add to this list a tonic effect, a mild diuretic effect, help with stress and mental stress, and maintenance of the thyroid gland.

Can it be harmful and when?

The main disadvantage of spinach is the presence of oxalic acid in it. Because of this, it should not be offered to babies with diseases of the kidneys or urinary system. Also, this leafy vegetable can harm the health of children with liver diseases, gastrointestinal ulcers. However, an excess of oxalic acid is observed only in old spinach leaves, while in young ones it is very small.

Important! Oxalic acid can be neutralized by adding milk or cream to the dish. These are essential ingredients in all children's dishes with spinach.

What is combined with and how to use?

Step-by-step recipes for children's dishes

Smoothies

Ingredients:

• young spinach - 1 bunch;
• banana - 1 pc.;
• milk - 1.5 tbsp.;
• honey - 1 tsp;
• lemon juice - 2 tbsp.

Cooking:

1. Rinse the spinach well, separate from the old leaves and place in a blender.
2. Add sliced ​​banana, honey and lemon juice to the spinach.
3. Grind everything with a blender, then pour in the milk and beat the contents of the blender again.

Serve the smoothie right away. During storage, spinach loses color and useful properties.

We invite you to watch a video about it. how to make spinach smoothie for baby:

Soufflé with chicken

Ingredients:

• spinach - 1 bunch or 1 tbsp. frozen;
• egg - 1 pc.;
• milk - 30 ml;
• boiled chicken meat, chopped in a blender - 0.5 tbsp.;
• a pinch of salt;
• butter for greasing the mold.

Cooking:

1. Steam the spinach for a short time in a container under the lid.
2. To the chicken, finish off the yolk, salt and milk, beat thoroughly.
3. Separately, beat the protein until foamy and, after mixing, add to the mixture.
4. Then pour everything into a pre-oiled form.
5. Cook the soufflé in a double boiler with the lid closed. Or place the form in a container filled with water and put in the oven for 30 minutes at a temperature of 180 ° C).

This delicate soufflé will be appreciated by little gourmets who still do not know how to chew food well.

Other leafy vegetables

In addition to spinach, there are many other leafy vegetables that are very healthy for children. Beijing and cauliflower, broccoli, leaf salad, watercress, leaf beets are very rich in easily digestible iron, calcium and vitamins, especially necessary for the development of the child.

Thus, Spinach is one of the richest leafy vegetables. It contains vitamins and minerals in large quantities. But due to the lack of a pronounced taste, children often refuse to eat it. However, even a small amount of this product in the daily children's menu significantly improve the health of the child and favorably affect his development.

If you find an error, please highlight a piece of text and click Ctrl+Enter.