The kid has grown up, he has already mastered cottage cheese, cereals, and, finally, it's time to introduce him to fish - so at what age should you do this and what fish products should you start with?

Since for the first acquaintance pediatricians recommend lean varieties, and then the question arises, is pollock suitable as complementary foods for a child of 1 year old? Indeed, from this fish that lives in the Atlantic and Pacific oceans, belonging to the cod family, you can cook many tasty and healthy dishes.

Just like meat, eggs and dairy products, fish is a source of high quality protein. But fish proteins, unlike meat proteins, are absorbed much more easily, besides, there are no films or fibers in the fish pulp, as in meat. It contains a large amount of vitamins and minerals.

Pollock belongs to the dietary varieties of fish, it contains many nutrients:

• Proteins (15.9 g per 100 g of product);
• Fat (0.9 g per 100 g of product);
• Vitamins - A, B1, B2, B6, B9, C, E, PP;
• Trace elements - iron, copper, zinc, manganese, fluorine;
• Macroelements - potassium, calcium, sulfur, phosphorus, iodine.

Useful properties of pollock for a child

With regular use of pollock:

• The work of the thyroid gland is normalized.
• Strengthens teeth and bones.
• The condition of nails and skin is normalized.
• The sugar level drops.
• The metabolism is normalized.
• The content of cholesterol decreases.
• Normalized arterial pressure.
• Anemia is prevented.
• Due to the low calorie content, weight is reduced.

Contraindications for the use of pollock

It must be remembered that, despite all its advantages, pollock, like any other fish, is one of the strongest allergens.

Therefore, for children prone to allergic reactions, it is advisable to start introducing pollock into the diet only after 1 year, preferably after consultation with an allergist.

How to use pollock for a child at 1 year old

It is possible to introduce pollock into the diet of a healthy child even earlier than 1 year, approximately 3-4 weeks after the introduction of meat into complementary foods, i.e. at 10 months.

Usually start with ¼ teaspoon fish puree in the morning to monitor the reaction of the baby. Allergic manifestations, if any, are usually observed within a few hours after eating. In this case, you need to exclude fish from the diet of the baby.

If no allergy was noticed, there were no negative manifestations, then the next day you can offer 1 teaspoon of fish puree and gradually increase the dose. By the age of 1, a child can eat up to 60 grams of fish, but not more than 1-2 times a week.

A few simple feeding tips for moms

• The beginning of fish complementary foods should be coordinated with the pediatrician.
• Introduce pollock into the child's diet carefully, in small portions, in order to avoid allergic reactions.
• So that there is no undue burden on the digestive system, you can not give both meat and fish on the same day.
• It is extremely careful to remove all bones from the fish, even the smallest ones, since the child cannot separate them on his own, and there is a danger of choking.
• Do not introduce fish broths into the baby's diet until about 3 years old - they contain too many extractive substances that are dangerous for the immature digestive system of children.

Do babies need canned fish?

To feed babies, some mothers purchase special canned children with fish, manufactured in an industrial way. Such canned food contains not only fish, but also vegetables, cereals, and ascorbic acid is used as a preservative.

But it is better, of course, to cook fish dishes for a child at home.

How to cook pollock fish puree

Fish puree is suitable for children under one year old, because it contains a minimum amount of ingredients. It is not difficult to prepare such a pollock dietary dish - in the oven, slow cooker or saucepan.

Fish puree for pollock baby, step by step recipe

• Wash pollock fillet thoroughly and boil in a small amount of water for 20-30 minutes.
• We cool down a little.
• Pass through a meat grinder or beat in a blender until a mushy state.
• In the resulting mass, add a little milk, a piece butter.
• Stir and bring to a boil over low heat.
• We store the finished puree in the refrigerator for no more than 2 days.

So, fish dishes should not be introduced into the baby's diet ahead of time, because fish is one of the strongest allergens. Before the baby tries it, you need to accustom him to other foods, after consulting with your pediatrician. Being a dietary fish, pollock for a child of 1 year old is suitable as complementary foods.

When your baby has mastered dishes from vegetables, cereals, cottage cheese and meat, it's time to introduce him to fish products. How and at what age is it better to do it?

Along with dairy products, eggs and meat, fish is a complete source of high quality protein. At the same time, each of these products contains unique, inimitable proteins that differ from others in their amino acid composition. This is why nutritionists recommend a varied diet.

The flesh of the fish is tender, it does not contain coarse connective tissue fibers and films, which abound in meat. Therefore, fish proteins are easily digested: the percentage of their assimilation is 93-98% (for example, meat proteins are digested by 87-89%). The amino acid composition of fish proteins ideally meets the needs of the human body and is perfectly absorbed by it. All types of fish are distinguished by a high content of minerals (zinc, copper, magnesium, calcium, phosphorus and especially iron), there are also quite a lot of vitamins in fish: A, D, B2, B12, PP. Sea fish, in addition, is rich in iodine, which is necessary for the proper development and functioning of the thyroid gland. Fish fats are high in polyunsaturated fatty acids, including the omega-3 group. These fatty acids play an important role in the construction of cell membranes, especially for nerve tissues and the retina of the eyes; are precursors for the synthesis of tissue hormones - biologically active compounds that regulate metabolism in body tissues. Fish is one of the few natural sources of omega-3 fatty acids.

Where to begin?

Fish should be introduced into the diet of a healthy baby approximately 3-4 weeks after the introduction of meat complementary foods, that is, at 9-10 months. However, it should be borne in mind that fish is one of the strongest food allergens, therefore, children with allergies should start introducing fish dishes into the diet after 1 year and with extreme caution. Ideally, especially in babies with a pronounced allergic predisposition, the start of fish feeding will be coordinated with the allergist observing the child.

Low-fat varieties are suitable for introducing a baby to fish: haddock, cod, pollock, flounder, hake. You can cook fish at home or use ready-made canned fish for baby food. You should start with ¼ teaspoon, usually in the form of fish puree, preferably in one of the morning feedings, in order to be able to carefully observe the baby until the evening. Allergic manifestations may take the form of a skin rash, regurgitation or vomiting, stool disorders. As a rule, they are observed a few hours after meeting with the allergen.

Sometimes allergic reactions develop only on the sea or, conversely, only on river fish.

If you notice certain allergic manifestations in the crumbs after you gave him a taste of a fish dish, you should refrain from further acquaintance with this variety. Wait a week or two, offering the baby only those foods that he is already used to. After the condition returns to normal, you can try to give him a different kind of fish. Sometimes allergic reactions develop only on marine or, conversely, only on river fish. Often, children who are allergic to one type of fish tolerate other varieties quite calmly. It may also happen that the same variety of fish, say, causes an allergy when home cooking, but is well tolerated in canned (that is, industrial) form, or vice versa.

If the first acquaintance went smoothly, and you did not notice any negative manifestations, the next day you can offer your baby 1 teaspoon of fish. If in this case everything is in order, you can gradually increase the daily dose to the age norm. At one feeding, a child aged 9-10 months can eat about 50 g of fish, by 11-12 months you can offer him up to 60-70 g. Fish proteins have one more property: an allergy to them is often associated with an accumulation effect. This means that if you offer fish dishes too often, the risk of developing allergic reactions to them increases significantly. That is why fish products should be offered to the baby no more than 2-3 times a week, potential allergy sufferers (of course, those who tolerate a specific type of fish) - 1 time per week.

Beware of allergies!

With particular caution should be taken to allergic reactions of the immediate type (they appear almost immediately after eating), which, although rare, unfortunately, can occur when eating fish. The most harmless of these reactions is urticaria. More formidable include redness and / or swelling of the lips shortly after eating, hoarseness. Similar symptoms may be signs of the development of Quincke's edema, a dangerous condition characterized by swelling of the tissues of the face, and in 20% of the mucous membrane of the larynx, which makes breathing difficult.

If suddenly you notice anxiety, pallor or cyanosis of the face in the baby, combined with difficulty breathing, immediately call an ambulance and give the child any antihistamine (for children under 3 years old, ZIRTEK or FENISTIL in drops at an age dosage is preferable). If you have noticed an immediate type of allergic reaction in your crumbs, in the future you should be extremely careful if you cook this kind of fish for other households. Fish is, in a sense, a unique product: an allergic reaction can be triggered by its smell alone! The fact is that usually the smell of food is due to volatile low-molecular compounds, which are practically incapable of causing an allergic response. But the fishy smell is due to protein molecules and therefore can cause an allergic reaction in predisposed people.

Fish products are replaced on selected days with corresponding meat dishes. At first, it will be easier for the baby to cope with mashed fish, later it can be replaced with fish puddings, fish meatballs or steam cutlets. At 1 year old, the baby can already be offered boiled or baked fish prepared for the rest of the family. In all cases, all bones, even the smallest ones, should be carefully removed from the fish, because the baby is not able to separate them on his own and can choke. Try not to offer fatty fish varieties to the baby, as they can cause intestinal upset. Fish broths are not used in baby food until about 3 years old: they are too saturated with extractives, which are unnecessary stimulants for the immature digestive system of babies, and especially valuable properties however, do not differ. Also, children under 3 years old are not offered caviar and seafood, as dishes with a high allergenic potential.

Culinary Secrets

* It is better to thaw frozen fish in salt water (8-10 g of salt per 1 liter of water): this reduces the loss of minerals that is inevitable during defrosting. It is generally not recommended to completely defrost the fillet. Slightly thawed fish is washed in cold water and subjected to heat treatment.

* Fish cooked whole or in large pieces is always tastier and juicier. The less liquid is taken for cooking, the better the result will be. Steamed fish will retain the most useful substances.

* Many chefs recommend poaching as the main way to cook fish, primarily sea and ocean fish. This is the name of boiling fish in a small amount of water with certain flavoring additives - butter, lemon juice, herbs and spices (onions, carrots, parsley or celery root, dill, bay leaf). In this case, the loss of valuable nutritional properties reduced to a minimum, and the taste of the fish is greatly enriched and ennobled. Only "red" fish is often cooked without spices. Seasoning time for portioned pieces - 10-15 minutes, for big fish- 25 to 45 minutes.

* When cooking or poaching, it is better to lower the fish into already boiling water, and then immediately reduce the heat. Fish cooked over high heat boils and becomes tasteless.

Making a choice

For cooking, subject to tolerance, it is better to use sea ​​fish: it is rich in iodine, necessary for the functioning of the thyroid gland. In addition, it is believed that freshwater fish “collects” salts of heavy metals, which can pollute the waters of rivers and lakes. best grade from freshwater, worthy of a little gourmet, trout is considered.

Any fish is especially tasty in winter and spring, until it spawns. If you buy a whole fish, pay attention to its freshness. Fresh fish have clean, bright red gills, bulging and bright eyes, even shiny scales. The appearance of mucus in the gill slits, a film on the eyes, dull or sometimes desquamated scales cast doubt on the quality of the product. Chilled fish is stored in the refrigerator for no more than 2-4 days. If you are used to buying frozen fish, you should know: properly frozen carcasses make a ringing sound when tapped, the external signs of freshness of frozen fish are the same as those of chilled ones. The flesh of a freshly frozen fish in a section is white or pale pink in color, and that of a second-time frozen fish is of a darkish color. It is recommended to store frozen fish in the refrigerator for no more than 2-3 days, and after defrosting, use it immediately. Incorrect storage of fish is indicated by dents on the carcass, the yellowness of rancid fat and its smell.

For feeding children, you can also use special canned children. Most often, fish is produced not in its pure form, but as part of fish and vegetable and sometimes fish and cereal dishes. Vegetables help to enrich the final product with dietary fiber, which is poor in fish, which significantly increases the biological value of the dish. For the manufacture of children's canned food, sea (cod, hake, pollock, salmon) or river fish (perch, trout) are used. Usually it is from 10 to 30% of the mass of the product. Potatoes are used as a vegetable component, cauliflower, broccoli, carrots, zucchini, pumpkin, green pea, beans. From cereals, canned food includes rice, pearl barley, buckwheat, semolina, corn, oats. Sometimes canned fish dishes, along with a small amount of fish oil, also contain vegetable oils - olive, sunflower, soybean, corn, rapeseed, and sometimes animal fats - butter.

For improvement palatability final dishes add herbs and spices. Ascorbic acid may be added as a preservative.

Cooking fish dishes at home

Fish puree

Fish fillet (without skin) - 60 g,

milk and vegetable oil - 1 tsp. spoon.

Boil the fillet in a small amount of water for 15-20 minutes, cool, pass through a meat grinder or beat in a blender, after removing all the bones. Add milk, butter, salt, mix well and bring to a boil over low heat.

Steam fish soufflé

Fish fillet - 100 g,

milk - 25 g,

flour - 3 g,

egg - 1/3 pc.,

butter -5 g.

Boil the fish fillet, remove all bones. Pass through a meat grinder with a fine grate, add thick milk sauce(boil milk with flour for 5-8 minutes), butter, egg yolk, mix, carefully add beaten egg white into minced meat. Put the mass into a greased form and bring to readiness in a water bath under the lid for 15-20 minutes.

fish pudding

Fish fillet - 100 g,

potatoes - 1/2 pc.,

oil - 2 teaspoons,

milk - 2 tbsp. spoons,

egg - 1/4 pc.

Boil the peeled potatoes until fully cooked, drain the water, mash with a wooden pestle so that there are no lumps, and dilute with milk. Boil the fish in salted water, separate all the bones. Finely chop the pulp, mix with potatoes, lightly salt, add melted butter (1 teaspoon), egg yolk and egg white whipped into a thick foam. Grease the form with oil, put the mass into it, close the lid, put on water bath and cook for 20-30 minutes.

fish meatballs

Fish fillet - 60 g,

wheat bread - 10 g,

yolk - 1/4 pc.,

water - 10 ml,

vegetable oil - 4 ml.

Fish fillet (for example, cod) free from bones, pass through a meat grinder with a piece of bread soaked in water, add egg yolk and vegetable oil, mix thoroughly. Form balls from the resulting mass, place in a bowl half-filled with water, and cook over low heat for 20-30 minutes.

Steamed fish cutlets

Fish fillet - 80 g,

milk - 25 ml,

white bread - 10 g,

egg - 1/4 pc.

Pass the fish fillet through a meat grinder, add white bread soaked in milk, knead, again pass through a meat grinder, salt, beat the egg and knead until a homogeneous lush mass is obtained. Form cutlets from the mass, steam them, laying them on the grate of a steam pan (special grate inserts for cooking steamed dishes in ordinary pans can be purchased at the hardware departments of department stores), for 20-30 minutes.

Pollock is a dietary variety of fish that is allowed to be consumed even by children under one year old. How much to give this product to a child is determined depending on his age. Delicious dishes from the fillet of such fish can be prepared using an ordinary saucepan or in a slow cooker.

What is this fish?

Pollock belongs to the cod family. This fish lives in the Atlantic and Pacific Oceans. It reaches a length of 40-45 cm and a weight of 2-5 kg.

From pollock you can cook a lot of useful and delicious meals. Its frozen fillet should be white without pink or red blotches. This product has a neutral taste and contains a large amount of vitamins, trace elements and other nutrients.

nutritional value

The meat of this fish contains a large amount of nutrients:

• proteins (per 100 g of the product - 15.9 g with the amount of fat 0.9 g);
• ash;
• vitamins - A, PP, B1, B2, B6, B9, C, E;
• trace elements - iron, iodine, copper, manganese, zinc, fluorine and others;
• macroelements - calcium, phosphorus, fluorine, potassium, sulfur and others.

Production and processing of pollock in the sea

Beneficial features

If you consume pollock regularly, you can get the following benefits:

• the level of sugar in the blood decreases;
• the work of the thyroid gland is normalized;
• improves the state of the nervous and digestive systems;
• teeth and bone tissue are strengthened;
• improves the condition of bones, nails and skin;
• the content of cholesterol in the blood decreases;
• blood pressure and metabolism return to normal.

If you use 100 g of this useful product, you can fill the daily need of the body for iodine, chromium and cobalt. Iodine is necessary for the effective functioning of the thyroid gland, which ensures the normal functioning of all organs and the well-being of the person himself. Cobalt produces a hemostatic effect, regulates carbohydrate metabolism.

It also contributes to the normal absorption of iron, which can prevent the development of anemia. Chromium is an essential element to ensure normal carbohydrate and lipid metabolism in the human body.

The calorie content of this fish is low (70 kcal per 100 g), which allows you to include it in the diet without fear for the figure.

Very delicious pollock in the oven with a crispy crust

Contraindications to the use of this product

This product can be given to a child up to one year old, starting at 8 months of age. The baby's acquaintance with fish should take place when he has fully mastered the meat. First, offer him half a teaspoon of boiled fillet.

How much to give the baby pollock next time depends on how he endured the acquaintance with him. If the child does not have an allergic reaction, then gradually increase the amount of fish to 50 g per day. Otherwise, limit the use of this product for 2-3 weeks. After this term, try to offer it to the baby again, using the same scheme.

Also remember that a baby under one year old should not be given fish and meat on the same day. Separate these foods so as not to create a large load on the child's digestive system.

Dish recipes

Cooking this fish is very easy. This can be done in a slow cooker, oven or in a regular saucepan. All these diet meals will be useful for babies up to a year. How much to give a finished product to a child depends on his age.

Fish puree

This fish dish is introduced first to a baby up to a year old, since it contains a minimum amount of ingredients. The puree recipe looks like this:

• Put the fish in a bowl. It must be boiled for 15-20 minutes in salted water. You can do this in a slow cooker.
• Cool a piece of fish, then pass it through a meat grinder.
• Add a little milk to the finished puree.
• This mixture should be boiled over low heat for 1-2 minutes.

fish soufflé

The recipe for this dish is as follows:

• Boil a piece of fish (100 g) until tender in salted water.
• Grind it with a meat grinder or blender.
• In a separate saucepan, bring milk to a boil with a little flour to get thick sauce. How much to cook it depends on the amount of ingredients. For 25 g of milk, take 6-8 g of flour and cook for 1-2 minutes.
• Add to mince cream sauce, 1/3 egg and 5 g butter. The protein must be beaten separately and carefully introduced into the resulting mixture.
• Put the soufflé in a mold and bring to readiness in a slow cooker or oven.

fish meatballs

Pollack cutlets or meatballs are best steamed in a slow cooker, baked in the oven or boiled in a saucepan. To understand how long to keep a dish on fire, look at its consistency. Cutlets should be dense and not fall apart. The recipe looks like this:

• miss raw fish through a meat grinder (100 g).
• Add 30 g soaked in milk white bread. So that the cutlets have a uniform consistency, pass the minced meat with bread again through a meat grinder.
• Add 1/3 egg, salt. Form small patties.
• They can be boiled in a slow cooker or steamed in a saucepan for 15-20 minutes. Cutlets are also baked.

Nutritious soup

Soup from this fish is recommended to be given to babies after 1-2 years of age. It is very nutritious and delicious. Cutlets, the recipe of which you can see above, are added to the soup as meatballs. They are prepared separately and added as a side dish to the first course. The soup itself must be cooked from a piece of fish and vegetables. Recipe:

• Weld fish broth in a slow cooker or a regular saucepan. The main ingredients are fish, carrots, onions, potatoes.
• Salt the finished dish, you can add a little parsley, dill.
• Pour the soup into a bowl and lay out a few boiled meatballs.

How to cook pollock

Regardless of which fish recipe you choose, follow these rules:

• soup should not be given to babies who are under 1 year old;
• if you cook soup, cutlets or soufflé from whole fish, carefully remove all bones;
• thaw this product in the refrigerator;
• don't cook fish soup on the bones. To do this, use only pieces of meat.

Video: Pollack fish in a slow cooker

To children food was varied and benefited the growing children's body, the menu should include products containing useful trace elements and vitamins. It is not only vegetables, fruits, various bakery products, meat products, but also fish, especially marine. As you know, such fish is rich in all those useful trace elements that the body needs so much.

Very often, pollock is used to prepare children's fish dishes, but since children will eat the cooked dish, it is important to make sure that such food is safe for them. Fish bones can be dangerous here, so it is best to use fillets for children. It is he who we use today for the preparation of pollock as in kindergarten...

We will get the pollock fillet from the freezer in advance and let it defrost. In the meantime, let's prepare the other ingredients for the dish. Peel the head of the onion and finely chop.

On the vegetable oil Let's start frying the onion.

Now cut the required amount of carrots for fish dish. Let's cut it into small pieces.

We send the carrots to the pan with the onions and continue to fry them together until soft.

Cut the defrosted pollock fillet into small pieces.

Now place the fillet pieces in a pan with onions and carrots. As soon as the fish seizes on one side, turn each piece over and cook it on the other side.

In the meantime, prepare sour cream sauce, mix low-fat sour cream, I prefer 15% fat sour cream, tomato paste and salt.

Dilute the sauce with water.

Immediately pour the sauce into the pan to the fish and vegetables.

Bring to a boil and continue to cook it for 10-15 minutes, because the fish cooks very quickly, especially the fillet. Check for salt and add if needed.

Pollock is ready as in kindergarten. As you can see, this dish is prepared very quickly, of course, if you bought a fillet, and not a whole fish, which also needs to be cut. Remove the pan from the stove, and you can serve with a side dish!

For fish, it is best to serve boiled potatoes as a side dish, pouring all this yummy with sour cream sauce.

Do not forget also about the vegetable salad and enjoy your meal!

Children, like all people, need to eat fish from time to time, at least once a week. Kids can not have any fish - only white and the most lean. Fish such as pollock are best cooked for children. It has everything you need for which fish is usually prepared, and, moreover, its meat is dietary and lean. Of course, kids do not always want to eat what their parents give them, but there are so many cooking methods that you can always come up with something so that even fish becomes an attractive food for a child.

The value of pollock for a child

Why do children eat fish, in particular, pollock, useful properties and trace elements of this species:

• In addition to the well-known phosphorus and calcium, pollock contains many other vitamins and useful elements;
• Thanks to everyone useful properties pollock, you can avoid such diseases: problems with the thyroid gland, caries, low or high blood pressure, fractures, high sugar and cholesterol and others;
• Eating fish regularly replenishes the body with many useful substances;
• With the help of pollock, many life processes can be regulated;
• Those substances that are present in fish help other elements to be absorbed.

The only contraindication is an allergy to fish and seafood.

Children under one year old are not given fish more than once a week, and on the day when you cook pollock for your baby, do not give other meat.

To make the children want to eat a fish dish, choose one in which its taste will not stand out too much. We are offering to you different recipes to choose from:

Puree

Fish puree is made, like other dishes for children, from fillets. Children under one year of age cook fish for at least 20 minutes, and then grind it in a meat grinder or blender with the addition of milk and a small amount of salt. After that, you can cook mashed potatoes for a couple more minutes.

To make it tasty for the child, for the first time, mix a little fish puree with the one that the child loves and eats with pleasure, gradually add more, usually getting used to a new product comes in two weeks, during which the fish will be mixed daily with something familiar. Puree in this case is exactly the dish that will help children get used to the fish unobtrusively.

Souffle

Pollock souffle can also be attributed to those dishes from which acquaintance with fish products begins. The beginning of cooking is the same as for mashed potatoes - cook until cooked and grind.

Add a raw egg, salt and a teaspoon of slightly melted butter to the boiled minced fish.

Boil milk, add flour to it at the rate of flour and milk 1:5. Stir and cook, stirring, until a thick sauce is obtained. This sauce is also added to the fish mass.

Usually soufflés are laid out in molds if they are made in the oven. True, it is difficult to monitor readiness so as not to overdry. It is much easier to cook fish soufflé in a slow cooker - you just need to set the "Baking" mode and wait for it to end.

Cutlets tz pollock for a child

Fish cakes will be relevant for children after a year, when they already have teeth and the child knows how to cope with meat food. They can be made with bread or rice - so that the cutlets are more tender.

Turn the raw fillet into minced meat in a meat grinder. Soak the bread in advance in milk or kefir, add to the minced meat.

If you want to do with rice, it should be cooked until half cooked, and bread with milk can be replaced raw egg. True, it will already be meatballs!

Pour a little flour into a flat plate and use it to form cutlet balls.

Place the cutlets on a baking sheet if you are going to bake them, or in a deep frying pan. You must first fry a little on all sides so that the cutlets grab and do not fall apart, and then add water or pre-prepared meat / fish broth and simmer. You can sprinkle with turmeric. The slow cooker is an alternative to the oven.

fish soup

Fish meatballs are usually added to the ear for babies, the preparation of which does not differ from the recipe above. Children from 8 months old add some potatoes and carrots to the soup. If there are no teeth yet, then you can not make cutlets, put the fillet in the soup, and when the soup is ready, grind it, turning it into a puree soup. Children from one and a half years old can make a full-fledged soup. If you grind the soup, add fresh herbs to it.

Do not forget that only fresh fish should be given to children, it is better not to use frozen ones and those that have lain in the refrigerator for several days.

Children need to cook everything just before eating - do not leave half-eaten baby soup or a cutlet the next day, it’s better to eat it yourself, and make a new one for tomorrow.

Do not add too much salt - children are not yet accustomed to salty and will eat lightly salted dishes just fine. It is better to add natural spices - turmeric, pepper, zira and others.

Do not add mixed store-bought spices with flavor and aroma enhancers, with additives with the letter E, to baby food.

If the child does not want to eat a certain product, "disguise" it.

Video on the topic of the article