In winter, this simple drink will help boost your immune system and reduce the frequency of colds.

Rhubarb compote recipe in a slow cooker

Cooking time: 10 minutes

Servings: 20

The energy value

• caloric content - 55.2 kcal;
• proteins - 0.3 g;
• fats - 0 g;
• carbohydrates - 13.8 g.

Ingredients

• water - 3 l;
• rhubarb - 700 g;
• sugar - 250 g;
• lemon - 1 pc.

Step by step cooking

1. Wash and peel the stems.
2. Soak for 30 minutes.
3. We put the rhubarb in a slow cooker and pour 3 liters of purified water.
4. Squeeze the juice from half a lemon, adding zest also does not hurt, but this is optional.
5. We fall asleep sugar.
6. In the slow cooker, set the "Cooking" ("Baking") mode for 40 minutes.
7. When this process is completed, turn on for another hour in the "Extinguishing" mode.
8. The compote is ready to use. Sterilizing the utensils in which you will store it will prolong the freshness of the product.

Rhubarb compote: benefits and harms

Thanks to the rich vitamin complex, the drink has its own positive effect on the human body. With a cold with a fever, the substances contained in rhubarb compote will make you feel better and normalize the temperature balance. The unique ability to improve bowel function during constipation, the vegetable acts as a laxative without causing discomfort. With the systematic use of the product, the digestive process and the work of the stomach as a whole improve. Compote, in which rhubarb is the basis, has an antimicrobial property, which helps fight against colds. It also normalizes the performance of the liver, gallbladder.

But do not neglect the harmful effects of rhubarb on the human body. The first thing you should know is your own intolerance, the development of an allergy to a plant. During pregnancy and lactation, the use of compote must be controlled, that is, it is necessary to clearly determine how much it is possible, and for this, consult a doctor. Caution should be taken with such compote and people suffering from diabetes, in particular, control the amount of sugar in the drink.

Is it possible to give rhubarb compote to a child

In fact, such a hood becomes a godsend for nursing, because it perfectly quenches thirst and is of great benefit to both mother and child. The only thing you need not to overdo it with its use in order to avoid the occurrence of an allergic reaction.

During lactation, compote can be made by adding apples or dried fruits, thus, there will be a mild natural laxative effect, which is important in the first days of a child's life.

To understand if this product is right for you, you need to start with small portions. In the absence of itching, nausea, pain in the stomach, you can safely drink compote during feeding.

For children, it is better to allow the use of a drink from rhubarb no earlier than at 10 months and from small portions - once a day. The concentration should be small, so it is better to dilute it a little with water (1:1). It is useful for a child, because it stabilizes the stool, saturates the young body with vitamins and microelements necessary for growth, and improves digestive processes.

From a year old, a child can be safely given rhubarb compote and add various dried fruits there, which will increase its vitamin supply.

Rhubarb compote recipe for kids

Cooking time: 30 minutes

Servings: 6

The energy value

• caloric content - 48.2 kcal;
• proteins - 0.2 g;
• fats - 0 g;
• carbohydrates - 11.8 g.

Ingredients

• water - 1 l;
• rhubarb - 200 g;
• sugar - 70 g.

Step by step cooking

1. We wash the stems and peel fresh rhubarb.
2. We cut the petioles into pieces about 1.5-2 centimeters.
3. Put the rhubarb in a bowl and soak for 15 minutes.
4. Next, pour a liter of water into the pan and pour sugar, cook until it dissolves.
5. Add the soaked rhubarb to the boiling water.
6. We keep the compote for 15 minutes after boiling over low heat.
7. Cool and give to the child.

Rhubarb compote with strawberries

Despite all the usefulness of rhubarb, a drink with it does not have a bright taste. Strawberries, which ripen in abundance at the same time as the active growth of rhubarb, can enrich the vitamin compote.

Cooking time: 40 minutes

Servings: 16

The energy value

• calorie content - 80.8 kcal;
• fats - 0 g;
• proteins - 0.2 g;
• carbohydrates - 19.7 g.

Ingredients

• rhubarb - 300 g;
• strawberries - 200 g;
• sugar - 300 g;
• water - 2.5 liters.

Step by step cooking

1. Wash rhubarb stalks thoroughly off the ground. Strawberries can be washed in a bowl of water, then put in a colander and rinsed gently in the shower.
2. We put water for compote on the stove. Once it boils, add sugar and stir.
3. Rhubarb cut into slices about 1 cm thick. Throw in boiling water.
4. After a minute, add the strawberries. As soon as the water boils again, immediately turn off the heat. We close the lid. Do not cook compote for a long time: the less berries and fruits are exposed to heat treatment, the more they have useful substances.
5. The drink must be infused. Therefore, we wait for complete cooling, and then drink with pleasure.

Advice: in the same way, apples, cherries, peeled oranges and even pumpkins can be added to rhubarb. Or make assorted with various fruits.

Rhubarb compote with dried fruit

Cooking time: 40 minutes

Servings: 12

The energy value

• caloric content - 93.5 kcal;
• fats - 0 g;
• proteins - 0.6 g;
• carbohydrates - 22.8 g.

Ingredients

• rhubarb - 200 g;
• prunes - 50 g;
• dried apples - 50 g;
• raisins - 50 g;
• dried apricots - 50 g;
• sugar - 150 g;
• water - 2 l.

Step by step cooking

1. Dried fruits are dried without prior washing. Therefore, we soak them for 20 minutes to remove dust and dirt. Then rinse under running water. It is convenient to do this by pouring dried fruits into a colander.
2. We put the fruit in a pot of water, put it on the stove. Cook after boiling for 20 minutes.
3. In the meantime, wash the rhubarb stalks under water, cut off the ends a little. We cut into cubes.
4. Add rhubarb to cooked dried fruits. We add sugar. Please note that less sugar is needed than for a drink made from fresh fruits, since dried fruits contain a large amount of it. Cook everything together for 2 minutes after boiling and turn off the heat.
5. In order for compote to bring as much benefit as possible, do not drink it until it has cooled completely. The drink will stand, and then it will get a rich taste and a maximum of vitamins.

Advice: the composition of the mixture can be changed or added one by one. For example, use only dry apples, pears or raisins.

In addition to cooking compote from rhubarb, it is added to fruit or vegetable salads. The main thing to remember is that the edible part of rhubarb is only the stem, the leaves are considered poisonous. How to do it right delicious compote from rhubarb, you can understand from the photo in the recipes or from the video in this article.

Welcome to my kitchen, dear guests!

Before offering you rhubarb recipes, I would like to shed a little light on this wonderful vegetable, used mainly as a fruit in the preparation of various pastries and drinks.

In the middle of spring, when there is still no abundance of vegetables and fruits in the gardens, rhubarb comes to the fore. By this time, its bushes with huge leaves are already in full swing, and we can safely enjoy this gift of nature, actively using vitamin rhubarb in our menu.

From its juicy fleshy sweet and sour stems (reminiscent of the taste of an apple), a filling is prepared for a variety of pastries. Rhubarb is also used to make jelly, compotes, mousses, kvass. Sauces, salads, soups, casseroles are made from its stems. In the form of a blank, rhubarb jam is cooked.

Everyone's favorite charlotte can also be cooked with rhubarb. To do this, pour the rhubarb stalks cut into small pieces into the already prepared dough, poured into a mold, it will be no worse than with apples. Try it!

Personally, I fell in love with this vegetable immediately and unconditionally. A friend (in whose garden a rhubarb bush grew) treated me to a few stalks and, having come home, I immediately decided to make myself a delicious vitamin drink - a rhubarb compote recipe, which I want to present to you now.

INGREDIENTS

• Rhubarb stalks - 3 pieces (25-30 cm)
• Sudanese rose flowers - 1 teaspoon
• Granulated sugar - 4 teaspoons (less possible)
• Cloves - a couple of pieces (if you like a spicy taste)
• Purified water - 0.5 liters

HOW TO PREPARE RHUBUMB COMPOTE RECIPE

Let's start by immediately putting a saucepan of water on the fire, into which we pour sugar. We need it to boil.

And while this process will last, let's prepare the rhubarb stalks. Rinse them well under running water and then cut into small pieces.

After the water boils, pour prepared rhubarb, Sudanese rose leaves and cloves into it.

Let it boil for 5 minutes and turn off the fire - the drink is ready. I recommend drinking chilled.

Of course, you can make rhubarb compote without the rest of the ingredients, but I wanted to experiment (I generally like to bring something new to regular recipes). And this time my culinary research did not disappoint!

I confess without undue modesty - rhubarb compote turned out to be very tasty with an original sweet and sour taste. I advise you to definitely try! You will not be disappointed!

Now, if this wonderful vegetable gets into your kitchen, you will know what to cook with rhubarb.

With love for you Ludmila

Refreshing rhubarb compote This is truly an amazing drink. Many have long, green stems of rhubarb growing in their garden plots. But not everyone enjoys the "opportunities" and "privileges" that this plant gives. But it is unusually rich in minerals and various vitamins. Of the auxiliary properties of rhubarb, it is worth highlighting a lot; but the most basic are the relief of digestion and the well-coordinated work of the esophagus. Someone already knows the jam from this plant, variety of salads(both summer and harvested for future use). And now let's get acquainted with a wonderful drink - compote, which can become dietary if you do not include granulated sugar in it. By the way, it is with sweet crystals that the mentioned dish improves and stimulates the appetite. both adults and children will like it. They can perfectly replace fruit juices and soda to quench your thirst.

Starting to cook compote, first you need to prepare raw materials for it. Not the whole plant will be used, but only the petioles. Therefore, from a whole bush without roots, it is necessary to separate the leaves and peel off the outer skin, leaving light green or pink stems (the color depends on the variety and place of growth). The prepared "product" is rinsed from the remnants of the earth and then you need to act according to the chosen recipe " How to cook rhubarb compote". There are methods that combine petioles with other ingredients: raisins, different fruits and berries, citrus fruits and other garden gifts.

Rhubarb compote: classic

For the first, most simple recipe, you will need rhubarb stalks (about 0.4 kg) and some citrus. You can take a lemon or orange, from which the zest is rubbed to enhance the aroma and concentration. palatability. In addition to these ingredients, "Rhubarb compote" recipe you will need three liters of purified or filtered water and granulated sugar to taste (you can not add at all).

The washed stems are cut into not too short sticks 2-3 cm long, while for jam they are often cut much smaller. Prepared citrus zest. The required volume of water is measured into an enameled cooking container (for example, a saucepan) and it is allowed to boil over high heat. Having reduced the power of the fire, crushed petioles are lowered into the dishes and covered with sugar. The drink is boiled for about 15 minutes, and at the end of this time, citrus zest is added. The dishes are covered tightly with a lid, and the brew is infused for about half an hour. Having cooled, the brew can be used as a thirst-quenching drink, containing all the components and its accompanying components. But "Rhubarb compote" benefits really high enough to be regularly treated to them during the maturation of the plant.

Or the liquid immediately after boiling is poured into calcined glass jars, and rhubarb compote for the winter without sterilization rolls up. Additional heat treatment in this case is not needed; it will be enough to wrap the container with a blanket until it cools and let it cool slowly and independently at a moderate room temperature.

Rhubarb compote: with lemon and raisins

Selecting and comparing methods How to make rhubarb compote”, it would be good not to forget that dried grapes are considered one of the best additives to enhance the taste and color the brew. But, nevertheless, it is desirable to select light raisins, so that the drink, although it acquires an expressive and appetizing shade, does not become too dark. Lemon in the recipe is used for sourness, and refreshes the usual workpiece. So, it is taken: 0.3 kilo of petioles, as many raisins, sugar as desired, 1 medium lemon and about three liters of water.

Dried light grapes are thoroughly rinsed under cold running water. Petioles are also washed from various litter and sand, rigid longitudinal fibers are removed from them, and the stems are cut into small cubes. Lemon after wet processing is crushed together with the peel; it is better to do this not in a meat grinder, but by hand, slicing citrus with a sharp knife. Perfectly replace citrus dried apricots; - a great solution for preparing a drink for the whole family!

Raw water is poured into a pot of a suitable displacement for the future drink. The container is placed on the stove to boil the contents. In the process of heating, granulated sugar is poured, or you can put a couple of tablespoons of natural honey as a sweetener. As soon as the water begins to boil, raisins drained from excess liquid, chopped lemon and, of course, the main ingredient, rhubarb, are put into it. All this is boiled for no longer than 15 minutes in a sealed container. After a specified period of time, the recipe will be ready. It is used cooled, for which it is removed in the refrigerator for half an hour or an hour. Think about the criteria Rhubarb compote benefit and harm» not even worth it; just look at the list of original products, and it becomes clear that healthier treats- difficult to find!

Rhubarb compote: with tangerines

An invigorating, tonic, pleasant-tasting drink comes from rhubarb with tangerines. Again citrus, but this time quite unusual for cooking homemade preparations. And immediately many people ask: “A can a child compote from rhubarb? Yes, and with such an addition? Babies under one year should not be given. After all, rhubarb causes allergies, as well as diarrhea. But again, not everyone! Therefore, it is possible to accustom a child to such a useful product, but gradually, little by little. Or cook less concentrated. For the initial method, which is more suitable for adults, you need to prepare: 0.4 kg of petioles, 3 liters of water, 3 pieces of tangerine, mint and sugar.

From tangerines, without cutting them, the peel is peeled off and the zest is rubbed. Then the juice is squeezed out of the slices; maybe with pulp. The remaining cake is folded into an enamel bowl, which is supposed to be boiled. Rhubarb stalks are washed and cut in portions. Mint is also rinsed and torn into leaves. Further, water is poured into the container for tangerine cake and sand-sugar is poured. The saucepan is placed on moderate heat and the liquid boils.

Next, chopped rhubarb is lowered into the dishes and boiled at a low boil for 12-15 minutes. 3 minutes before the end of boiling, tangerine zest and mint leaves are added. At the end, the dish is filtered from all inclusions, cooled and freshly squeezed tangerine juice is poured into it before use to taste. V rhubarb compote for kids the last ingredients can not be poured; and also exclude the zest.

Rhubarb compote: with cherries

Rhubarb compote: with apples and currants

Compote acquires a pleasant light purple color when blackcurrant berries are added. And apple slices also bring their own zest to the next variation. On the rhubarb and apple compote you will need: 0.3 kilo of rhubarb, 2 large apples, 0.2 kilo of black currant, 3 liters of water, sugar to taste.

The apples are washed, the peel is peeled off, the cores are cut out, and the pulp is cut into cubes. Currant berries are cut off from the brushes and also rinsed. Rhubarb stems are cut into small pieces. The required volume of water is collected in the pan, in which sugar grains dissolve, and is placed on the stove to boil. Sliced ​​apples, rhubarb and currants are transferred to the boiled liquid. After boiling the workpiece for a quarter of an hour, you need to let it brew and you can pour the compote into a suitable container and cool before use.

Rhubarb compote: in a slow cooker with apples

Pretty easy to cook different dishes in modern devices; including, for example, rhubarb compote in a slow cooker. You will need the following products for this: 0.4 kilo rhubarb stalks, 1 large apple, cinnamon stick, 3-4 tbsp. granulated sugar and a sprig of mint.

Peeled and washed stalks are cut into pieces about 2-3 cm long and poured into the multicooker bowl. Apples also undergo wet processing and cleaning, cut into thin slices, while removing the seeds, and sent to the device for rhubarb. Then the cutting is filled with water to the highest measured mark. Mint leaves and a cinnamon stick are added last. The device is set to the "Extinguishing" or "Cooking" program for half an hour. After a beep, the last inclusions (mint and cinnamon) are carefully removed from the bowl, and Rhubarb and apple compote recipe left for another 40 minutes in a slow cooker for infusion.

Rhubarb compote: with strawberries for the winter

A good method to close a drink for the future involves the presence of: 2 kilos of rhubarb stalks, 1-1.5 kg of strawberries, 3 liters of water, 10 mint leaves, 1 kg of granulated sugar.

The prepared stems are washed out and, having cleaned them of external hard fibers, they are cut into 2 cm cubes. Strawberries are also thoroughly washed, tearing and throwing out the stalks from them. Small fruits are left intact; too large can be cut in half. Mint leaves are rinsed in water, drained, and then crushed or chopped with a knife to extract juice. Chopped rhubarb is sent to the cooking container along with mint, and they are covered with sugar sand. The workpiece is left to soak in its own syrup for 5-7 hours. And so that subsequently mint leaves do not come across in the finished drink, they can be wrapped in a bundle of gauze and removed at the end of the infusion. But then the mint flavor will be too subtle, barely perceptible.

Strawberries are placed in a pre-sterilized container, and rhubarb with mint is placed on them. If the mint was in the bundle, then it is removed at this stage. Banks are filled to 2/3 of their volume, pouring into them in the released syrup. The filling is boiled with sugar and water, and its jars are filled to the very edge of the neck. Having covered with lids, the workpiece is placed to be sterilized for half an hour, and then rolled up. For storage, the compote is transferred to a cool place.

Tips and secrets on rhubarb compote recipes for the winter, as well as for a quick drink (fresh).

Rhubarb has long been used in cooking. Jams, desserts and compotes are prepared from petioles. Rhubarb leaves are considered poisonous.

Rhubarb contains many vitamins and nutrients, it is also useful for people with malnutrition. Often the plant cannot be eaten, as it contains a lot of oxalic acid. Sorrel, berries, oranges and fruits are added to rhubarb compote recipes. How to make compote and how much to cook - read the article.

Rhubarb compote

The drink is prepared for the winter. It turns out slightly sour and is prepared from young stems.

Ingredients:

• 700 g rhubarb;
• litere of water;
• hibiscus - 1 tsp;
• vanillin - on the tip of a knife;
• 260 g of sugar.

Cooking:

1. Pour sugar and hibiscus petals into boiling water, mix.
2. When the petals are boiled and the sugar dissolves, add vanilla and leave to cool.
3. Rinse and peel the petioles, cut into 3 cm long sticks.
4. Fill with water and leave the petioles for five minutes, then change the water and leave for 5 minutes.
5. Sterilize jar lids.
6. Put the rhubarb in jars, strain the syrup and pour into jars to the top.
7. Seal the jars of cooked rhubarb compote and let the compote sterilize in a large saucepan.

Store the finished compote in the cellar. You will get 5-6 cans in total.

This is a fragrant vitamin compote. You can increase the amount of sugar if you wish.

Ingredients:

• 400 g rhubarb;
• 2 l. water;
• half stack. Sahara;
• Orange.

Cooking:

1. Peel the rhubarb and cut lengthwise and then into 2cm long strips.
2. Wash the orange and cut into thin slices with the peel, remove the seeds.
3. Put the water on a big fire and pour in the sugar, when it dissolves, put the rhubarb with the orange.
4. Close the lid and cook the rhubarb compote for seven minutes after boiling.
5. Remove compote from heat and leave for 15 minutes.
6. Strain the orange compote and set aside.

After the compote boils, you can add ¼ tsp. citric acid if you want the compote to become more sour.

Ingredients:

• 2 liters of water;
• 200 g rhubarb;
• 1/2 cup strawberries;
• 5 slices of orange;
• 1/2 stack. Sahara.

Cooking:

1. Rinse the stems and peel off the skin, cut into cubes.
2. Thinly slice the orange with the peel, wash and peel the strawberries from the stalk.
3. Put rhubarb, orange and strawberries into boiling water, after a few minutes add sugar and stir.
4. Boil compote for 3 minutes and strain.

If you add honey instead of sugar, you need to do this when the drink has cooled down a little so that beneficial features honey is not gone.

Ingredients:

• 300 gr. rhubarb;
• 200 gr. apples
• 45 gr. honey;
• 45 ml. lemon juice;
• 1200 ml. water.

Cooking:

1. Add honey with juice to water, mix. Put on fire and bring to a boil.
2. Cut the peeled rhubarb, put in boiling water and cook for 5 minutes.
3. Cut the apples into slices and add to the compote. Boil 10 minutes.

Compote from rhubarb and apples can be poured into jars and rolled up for the winter.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Milk chocolate".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	554 kcal	1684 kcal	32.9%	5.9%	304 g
Squirrels	9.8 g	76 g	12.9%	2.3%	776 g
Fats	34.7 g	56 g	62%	11.2%	161 g
Carbohydrates	50.4 g	219 g	23%	4.2%	435 g
organic acids	0.5 g	~
Alimentary fiber	1.3 g	20 g	6.5%	1.2%	1538
Water	1.1 g	2273			206636
Ash	2.2 g	~
vitamins
Vitamin A, RE	22 mcg	900 mcg	2.4%	0.4%	4091 g
Retinol	0.02 mg	~
beta carotene	0.012 mg	5 mg	0.2%		41667 g
Vitamin B1, thiamine	0.08 mg	1.5 mg	5.3%	1%	1875
Vitamin B2, riboflavin	0.45 mg	1.8 mg	25%	4.5%	400 g
Vitamin B5, pantothenic	0.43 mg	5 mg	8.6%	1.6%	1163 g
Vitamin B6, pyridoxine	0.1 mg	2 mg	5%	0.9%	2000
Vitamin B9, folate	19 mcg	400 mcg	4.8%	0.9%	2105
Vitamin E, alpha tocopherol, TE	0.8 mg	15 mg	5.3%	1%	1875
Vitamin PP, NE	2.6 mg	20 mg	13%	2.3%	769 g
Niacin	0.4 mg	~
Macronutrients
Potassium, K	462 mg	2500 mg	18.5%	3.3%	541 g
Calcium Ca	352 mg	1000 mg	35.2%	6.4%	284 g
Magnesium	68 mg	400 mg	17%	3.1%	588 g
Sodium, Na	136 mg	1300 mg	10.5%	1.9%	956 g
Sulfur, S	67 mg	1000 mg	6.7%	1.2%	1493
Phosphorus, Ph	309 mg	800 mg	38.6%	7%	259 g
trace elements
Iron, Fe	1.5 mg	18 mg	8.3%	1.5%	1200 g
Iodine, I	5.5 mcg	150 mcg	3.7%	0.7%	2727
Manganese, Mn	3.1 mg	2 mg	155%	28%	65 g
Copper, Cu	495 mcg	1000 mcg	49.5%	8.9%	202 g
Fluorine, F	50 mcg	4000 mcg	1.3%	0.2%	8000 g
digestible carbohydrates
Starch and dextrins	2.9 g	~
Mono- and disaccharides (sugars)	47.5 g	max 100 g
Sterols (sterols)
Cholesterol	15 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	19 g	max 18.7 g

The energy value milk chocolate is 554 kcal.

Main source: Skurikhin I.M. and etc. Chemical composition food products. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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The ratio of proteins, fats and carbohydrates:

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GOAL TIME

USEFUL PROPERTIES OF MILK CHOCOLATE

milk chocolate rich in vitamins and minerals such as: vitamin B2 - 25%, vitamin PP - 13%, potassium - 18.5%, calcium - 35.2%, magnesium - 17%, phosphorus - 38.6%, manganese - 155% , copper - 49.5%

Benefits of milk chocolate

• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.

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The complete guide to the most useful products you can see in the application - a collection of properties food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.