Spinach on the kids menu: the best recipes. Spinach for children: age, benefits, recipes Can children be given spinach

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 health benefits of 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. Due to the low calorie content, a healthy vegetable can be consumed 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.

Leaves can be frozen for long term storage. 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 for 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, as part of 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 baby's reaction to the 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 mom can cook healthy meals for the baby at home on her own. Both fresh herbs and frozen ones are suitable for this:

• 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. Moms can offer children spinach leaves with different fillings - 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;
• grease the baking dish with vegetable oil 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);
• chop 100-120 g of boiled chicken fillet with a blender and add the yolk of 2 eggs, a pinch of salt and milk (30 ml) to it;
• 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, croutons made from bread.

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.

Is spinach okay for kids?
It is useful to give to children under 1 year old, starting from 6 months of age. The unique composition of this plant makes it not only extremely useful for adults, but also indispensable as a complementary food for babies.

It should be remembered that spinach must be consumed correctly, otherwise it can cause harm. Before preparing spinach puree for a child, you must first give the baby spinach juice for about a week, gradually increasing its amount, and carefully monitoring the condition of the crumbs.

Also, be aware that spinach contains oxalic acid, which may not work well for your baby. Milk is its natural neutralizer, so babies should always be prepared with its addition.

Buy only fresh or freshly frozen spinach. Before cooking, carefully sort it out, removing old, grayed leaves: spinach is able to accumulate not only useful, but also harmful substances, and their concentration in old leaves is several times higher than in young ones.

Never store spinach at room temperature - the amount of nutrients in it decreases dramatically during storage. Keep fresh stems wrapped in parchment in the refrigerator for up to two days. For long-term storage, up to 3 months, spinach should be frozen. Re-freezing is not allowed.

Remember that spinach is contraindicated for babies with diseases of the kidneys or urinary system. If there are any chronic diseases, be sure to consult a pediatrician.

Light, tasty and very healthy soup with spinach for children diversifies the child's menu. Take note of the recipe. The soup is prepared quite quickly and simply. The finished soup has a bright, attractive color that will attract the attention of the child.

Spinach is very healthy for children. It contains iron, iodine, calcium, potassium and magnesium. As well as a large number of vitamins, especially A, C, folic acid and vitamin Dz. The use of spinach is good for the cardiovascular, nervous systems, as well as for the gastrointestinal tract.

In order for a dish with spinach to benefit the child, the following rules must be observed:

• When preparing food for children, choose young spinach leaves, which contain a minimal amount of oxalic acid.
• Remember that spinach dishes can only be given fresh to children, since during long-term storage, salts are formed in spinach that are harmful to the body.
• You can store spinach dishes only for a day, in the refrigerator.

Ingredients for 2 servings:
spinach - 70 gr.
carrots - 0.5 pcs.
onion -0.5 pcs.
potatoes - 1 pc.
water or meat broth - 400 ml.
salt - 0.25 tsp
chicken egg - 1 pc.
sour cream - 2 tbsp.

Soup with spinach for children, recipe:

Rinse the spinach leaves thoroughly under running water and pat dry. Finely chop the spinach.

Wash the carrots, peel and grate on a fine grater.

Remove skin from onion and chop finely.

Wash the potatoes, peel them with a vegetable peeler and cut them coarsely, for example into quarters.

Bring water or beef broth to a boil and season with salt.

Put potato quarters, grated carrots and finely chopped onion into the salted broth. Cook the soup until the potatoes are cooked under the lid over medium heat for 12-15 minutes.

06

While the soup is cooking, prepare the egg for dressing the dish. Wash the egg, put in a saucepan with cold salted water. After boiling, boil the egg over low heat for 8-10 minutes. Pour the boiled egg immediately with cold water so that it can be easily peeled. After the egg has cooled, remove the shell from it. Grate the peeled egg on a fine grater.

When the potatoes are cooked in the soup, take them out into a bowl and mash them with a fork. Send the mashed potatoes back to the soup.

Then add the chopped spinach to the soup. Stir and cook covered for 5 minutes.

After learning that spinach is very good for growing babies, mothers often wonder: “What is this vegetable”? Spinach has not gained such popularity in our country 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 of a healthy diet has not ended. 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 advantages of spinach include its low calorie content and easy digestion 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.

• Fresh rosettes of greens with a uniform rich color are suitable for baby puree. Faded or yellowed leaves are of no nutritional value and must be removed.
• During heat treatment, some of the useful substances are destroyed. Therefore, the cooking time is limited to a few minutes. For the same reason, spinach is added to vegetable stews and soups at the end of cooking.
• The leaves are rich in oxalic acid. Milk or cream is added to neutralize it.
• Frozen greens do not lose their beneficial properties and do not particularly differ in taste 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 its pure form, due to the lack of a pronounced taste, it is often rejected by kids.

Does not require long preparation. It is added to an almost ready dish 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 fillings: 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 the freezer, the product is immediately placed in hot water, that is, it is introduced into the dish being prepared. In this case, the loss of vitamins will be only 5%. Whereas pre-thawing in cold water will increase nutrient loss by 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. Divided into small portions, frozen greens 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 the butter in a saucepan 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. Egg yolk, salt on the tip of a knife and milk are added to the chopped chicken meat, beat thoroughly.
3. Separately, beat the 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 very popular in many cuisines of the world, it is added to soups, salads, it is also part of industrial baby food, but it is not so widespread in our country.

When the baby's mother learns that spinach is extremely healthy, she immediately has questions: how many vitamins are in it, is it possible for babies to eat spinach and at what age. There is plenty of everything in this plant - vitamins, microelements, and antioxidants - in its composition there is simply a mass of useful and necessary substances.

Spinach became known to us not so long ago, and so far only some mothers include it in the diet of infants. The plant contains many excellent qualities that are preserved during heat treatment and freezing. The composition of spinach makes it truly indispensable for the nutrition of babies.

• There are a lot of vitamins in this green plant that are necessary for the development of the child - these are A, B2, D, C, B6, K, E, PP.
• Microelements such as selenium, magnesium, phosphorus, calcium, zinc, manganese, copper, iodine, iron contribute to the growth and strengthening of the baby's body.
• Spinach is high in protein, dietary fiber, the carotenoid lutein, antioxidants, and flavonoids.

The plant, due to its rich chemical composition, has a number of indications for the child's body.

• Strengthens the defenses of the child's body.
• Treats anemia.
• Normalizes metabolism.
• Relieves constipation.
• Helps build strong bones and teeth.
• Prevents the appearance of rickets.
• Has a low calorie content.
• Easily absorbed by the child's body.

At what age can spinach

Thanks to its unique composition, spinach is an excellent food for babies.

Pediatricians believe that spinach can be given to babies in the form of mashed potatoes, starting from 7-8 months, gradually increasing the amount to 50 grams, but not more than 2 times a week.

During storage, spinach releases harmful nitrate salts, so babies are given only a freshly prepared dish.

How to introduce spinach into complementary foods for babies

In order not to harm the child, you must follow some rules:

• You should buy only fresh or freshly frozen spinach, be sure to remove old leaves, which may contain harmful substances.
• Store spinach only in the refrigerator, and in no case at room temperature, as the amount of useful substances decreases dramatically if stored improperly.

The shelf life of fresh herbs in the refrigerator is no more than 2 days. Spinach must be frozen to store up to 3 months.

• Start complementary foods by feeding spinach juice during the week, gradually increasing the amount. At the same time, observe the well-being of the baby. At the first sign of trouble - cancel the juice. Only after a week, if everything is in order and there was no allergy to the juice, you can try to treat the baby with a spoonful of spinach puree.
• Spinach for infants must be prepared with the addition of milk, which is a neutralizer of oxalic acid, which is present in the greens.
• Spinach is contraindicated for children with diseases of the kidneys or urinary system.

You can buy commercially prepared spinach puree, but it is better to make it yourself at home, especially since these greens are quite affordable both fresh and frozen.

spinach puree recipe for babies

Cooking time for spinach should be limited to a few minutes, as thermal exposure destroys some of the nutrients.

Ingredients

• Spinach - 100 grams;
• Milk - ½ cup;
• Butter - 1 teaspoon;
• Salt - to taste.

Preparing baby spinach puree

• We wash the spinach, remove the coarse stems, simmer in a saucepan without adding water, no more than 15 minutes.
• Remove from heat, grind with a blender.
• Add milk and butter.
• Slightly warm, add a little salt.
• If the puree is too liquid, you can add a little flour to it and heat it until it thickens (do not boil).

Mashed spinach pairs well with other vegetables, such as potatoes or squash.

For kids, meat and vegetable purees and soufflés with spinach are often prepared, added to soups. So to the question, is it possible to eat spinach for babies - the answer is yes.