Experts named the products that most prepare the wrong

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Many products are much more useful and tastier but people are not able to They are properly cooked. Experts have listed them, pointing to the mistakes of chefs.

nutritionists have noted that from childhood parents have prepared their children buckwheat cooked on milk. These products are very useful and nutritious, but they cannot be used in pairs. Group is saturated with iron and should be done only on water, because in dairy products there is a lot of calcium, and when interacting, these trace elements are not absorbed, and therefore most often, gastric indigestion occurs.

It is not necessary to clean when cooking young potatoes. Without it, the tubers lose most of the useful elements, but if it has a greenish tinge, it is better to clean, as such a color indicates excess cornflower-a toxic substance that is harmful to the body.

Carrots are rich in lutein and beta-carotene, have a beneficial effect on vision, but the best nutrition is useful when the plant is cooked. Cabbage has the most good effect on the gastrointestinal tract. In Germany and other European countries, it is eaten with heavy-digestible fried meat dishes. This effect is achieved by vitamin C and lactic acid. Eggplants are desirable to bake, not fry, because in this method of preparation the vegetable secretes nitrates. The mixture that the stomach absorbs with great difficulty. Musley, water -filled, can seem fresh, in which case it is possible to improve taste sensations thanks to cinnamon or dried fruits.

tomatoes can be served in boiled form and in a salad. In the first case, the body will be saturated with a lycopene, which is the basis of many medicines from vegetative vascular dystonia, and in the second it will be possible to get a lot of vitamin C. When preparing the pumpkin, the mistress cuts the skin, which is all useful minerals. Nutritionists advise to bake it in the oven without cleaning outside.