Borscht with vegetables without meat useful properties. Is it possible for a one-year-old child to have borscht: benefits and harms. What is this dish
Perhaps, almost everyone loves borscht - in any case, most of us will not refuse to taste delicious fragrant soup with beets. The excellent taste of this dish is not the only thing worth loving it for - after all, borscht is also very healthy. This soup contains ingredients that are healthy for the body - beets, onions, carrots, garlic, cabbage, potatoes and meat. All of these products are very helpful. When preparing borscht, both fresh cabbage and sauerkraut can be used, but it is advisable to take meat that is not too fatty. Salo, bread with garlic or garlic donuts, onions, herbs, croutons, etc. are used as snacks for borscht. Ukrainian borscht is always served with sour cream.
The calorie content of borscht is affected by the calorie content of the meat that was used in the preparation of borscht - pork is the fattest and most high-calorie, therefore the calorie content of borscht with pork will be high, but if you cook borscht with lean beef, then the calorie content of borscht will be much lower. The lowest calorie content in vegetarian borscht is only 25-30 calories per 100 g, that is, less than 80 calories per cup. The calorie content of borscht with sauerkraut is higher than the calorie content of borscht prepared with fresh cabbage. The calorie content of Ukrainian borscht is about 90-100 kcal per 100 g, the calorie content of green borscht (on the bone, with sorrel, herbs) is 168 kcal per 100 g.
If you love borscht but are counting calories, there are several ways you can reduce the calorie content of borscht. Cook borsch on lean meat without bones. So you reduce the calorie content of borscht by reducing the calorie content of the broth on which borscht is cooked. It is best to cook borsch on chicken or beef broth - it is less high-calorie than pork or lamb. When cooking borscht, it is traditional to fry onions and carrots in oil or lard. To reduce the calorie content of borscht, you can sauté them in a pan with water. Reduces the calorie content of borscht and the use of beans instead of potatoes. There are few calories in borscht with beet tops instead of the beet itself (69 kcal per 100 g).
The calorie content of borscht will be lower if you fill it not with mayonnaise, but with low-fat sour cream. Bread for borscht is best served not with premium wheat, but with rye or Borodino - it not only contains fewer calories, but also goes better with borscht.
The benefits and calorie content of borscht
Despite how many calories are in borscht, borscht can and even should be eaten by everyone, even those who are on a diet. It is hearty and healthy, a plate of borscht will completely replace a full meal both in terms of satiety and the content of useful and nutritious substances. Borscht contains fats, proteins, carbohydrates (both simple and complex carbohydrates), dietary fiber, important amino acids, vitamins and minerals. Borscht contains vitamin A, a well-known antioxidant, it has a positive effect on vision, as well as the condition of the skin and all body tissues. Vitamin PP improves metabolism, participates in energy metabolism, helping the body release energy from fats and carbohydrates. It also lowers blood cholesterol levels and regulates blood sugar levels. Vitamin C is an effective immunomodulator, it strengthens the defenses of our body and helps it resist various diseases, especially colds and viruses. Vitamin D strengthens bones, joints, and also has a positive effect on the state of the nervous system. Vitamin E is an antioxidant that preserves our youth and beauty and prevents the formation of cancerous tumors.
The B vitamins contained in borscht improve metabolism, help the body to efficiently convert the fats and carbohydrates that come with food into energy. They are involved not only in energy metabolism, but also in the synthesis of hormones and enzymes, as well as in the production of cells. Their positive effect on the nervous system is very strong - they strengthen it, stabilize its work, improve memory, attention, stimulate brain activity, tone the nervous system, in addition, they relieve stress, fight depression, correct sleep disorders, relieve anxiety, help win fatigue and cope with nervous overwork. B vitamins are not only effective antidepressants, they are also an effective prophylactic against the development of mental illness. They increase efficiency, improve mood and even lower the pain threshold. In addition, B vitamins have a positive effect on the functioning of muscles, including the heart, have a general strengthening effect on the body, increase immunity, and enhance the body's regenerative abilities. B vitamins, due to their antioxidant properties, slow down aging, effectively prevent cancer; in addition, they have a positive effect on the condition of the skin, nails, hair.
Borscht is rich not only in vitamins, but also in microelements, such as:
- phosphorus and calcium, which strengthen bones;
- fluorine, which strengthens tooth enamel;
- iron, which prevents anemia; magnesium, which is part of the cells of the nervous tissue;
- sodium, which helps maintain water-salt balance;
- potassium, which improves the functioning of all muscles and removes excess water, salt and toxins from the body;
- zinc and copper, which improve the condition of the skin, nails and hair;
- iodine, necessary for the proper functioning of the thyroid gland;
- manganese, necessary for the production of hormones and enzymes and for the stable functioning of the nervous system;
- chlorine, sulfur, aluminum, molybdenum and other important trace elements.
Borscht increases metabolism and promotes intensive breakdown of carbohydrates and fats - that is why immediately after you have eaten borscht, you feel hot. It fills you with energy, removes toxins from the body, improves digestion, has a positive effect on muscle function and the state of the cardiovascular system. Borsch increases your efficiency, stimulates the brain, relieves fatigue and tones. Borsch also increases the production of red blood cells - erythrocytes, which improves blood quality.
Diet borscht recipe
The calorie content of this borscht is quite small, and satiety, taste and nutrient content are quite high. For cooking you will need:
- lean beef - 300 g;
- 2 potatoes;
- 1 carrot;
- 1 onion;
- 1 medium-sized beetroot;
- 2 cloves of garlic;
- parsley - 30 g (small bunch);
- white cabbage - 100 g;
- 1 tomato
- salt, black pepper - to taste.
First, prepare the beef broth. Strain it. In a frying pan in a small amount of water without adding oil, stew the chopped carrots, tomatoes, onions and garlic for 10 minutes, then add the beets, cut into small cubes and simmer for another 20 minutes. While the vegetables are stewing, finely chop the cabbage. Then transfer the vegetables to the broth, let it boil and add the cabbage. When the broth boils, let it boil for 5-7 minutes and add potatoes cut into small cubes into the borscht. At the end of cooking borscht, salt it, pepper it, remove from heat. Sprinkle with chopped herbs before serving.
The calorie content of borsch prepared according to this recipe is 87 kcal per 100 g (or about 190 kcal in a standard serving).
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Borsch is a dish that is loved not only by the inhabitants of Ukraine, but also by the majority of the world's population. Probably, there is not a single foreigner who has not heard about this first course. Borscht really doesn't look like anything. All the ingredients that are mixed in it seem to be perfectly matched to each other. Of course, there are an incredible number of borscht recipes, each family has its own subtleties in cooking, but it would be foolish to say that this does not make it less tasty. But, nutritionists have sounded the alarm and claim that borscht carries not only benefit, and harm! What is the reason for this and how to cook borscht so that it only benefits from it, we will now figure it out.
The benefits of borscht
You can talk about the benefits of borscht for a long time, because even in childhood, mothers / grandmothers told us “Eat a plate of borscht, there are a lot of vitamins.” And they are indeed right. Borscht contains vitamins of groups B, C, K, mineral salts, amino acids, organic acids, etc. All this contributes derivation: heavy metals, nitrates, toxins, pesticides; And body receives: minerals, vitamins, and other useful substances that we need. All vegetables included in the dish rich in fiber, which helps us in digestion, eliminates excess cholesterol, absorbs harmful substances in the intestines. It is worth noting that borscht contains the perfect balance of substances necessary for the body, which have a positive effect on the liver, and it, in turn, cleanses the blood. Therefore, the combination of products favorably affects on the work of the heart, blood vessels, controlling blood viscosity. It should be noted that a sufficient amount of proteins that give us energy and maintain the good performance of all our organs and "level" the metabolism. Borscht is also recommended for the prevention of diabetes. Also, such a first dish can be satiated for a long time.
The harm of borscht
Enough arguments that praise borscht, right? But why, then, nutritionists sounded the alarm and information about the dangers of borscht began to spread rapidly. Here are a few arguments nutritionists against your favorite dish:
- Vegetables that are contained in borscht, namely cabbage and carrots, are the first to absorb nitrates, so they enter our body when eating a dish.
- The broth, which is cooked on bones or meat, is a decoction that contains many harmful substances and leads to diseases of the joints and blood vessels.
- Some vegetables contain oxalic acid, which can cause kidney disease, tooth decay and osteoporosis. Those. borscht with sorrel is not recommended.
What to do to neutralize all the harm in this dish?
But after all, how not to eat a dish that we love in our diet? Yes, there may be harm from this dish, but if you cook and store it correctly, then you will only benefit from borscht! Let's figure out how to neutralize the harm from the dish.
- The first vegetables to absorb nitrates. The first argument that nutritionists will give can be easily eliminated with the help of a complete heat treatment of vegetables. Boil vegetables until fully cooked and then no nitrates will harm you.
- Broth made from meat or bones. Of course, it is very difficult to completely abandon the broth, for example, meat, because the taste of borscht will no longer be so wonderful. But there is a way out: drain the first broth, then put the same meat in cold water and then everything is according to your recipe. It is recommended to put a whole onion, cutting it into four parts not completely! The onion will absorb all harmful substances and leave you only useful ones, besides, it will give a unique taste to the dish (it should be thrown away after cooking).
- Oxalic acid. It can be easily neutralized by adding, for example, a little tomato juice or a little lemon juice to the frying. This will neutralize the oxalic acid and take away its harm to your health. Also, you can put a spoonful of sour cream in a plate, it will give you not only taste, but also take away the harm from oxalic acid.
Based on everything, we can draw a simple conclusion: properly prepared borscht will bring you only incredible benefits and your body will thank you very much for the dish, which contains so many useful substances. Therefore, do not give up such goodies as borscht and cook it as often as possible!
If you think that rich borscht, which, as required by the recipe, was boiled for a long time, boiled actively and became rich and thick, loses all its useful qualities, then you are mistaken. Yes, some vitamins (for example, ascorbic acid) disappear, but most of them remain.
Moreover, during the preparation of borscht, the fiber structure of vegetables, which are abundant in its composition, is destroyed. This is good, because such vegetables are easier for the body to digest and assimilate, and fiber “works” softer, but very actively.
Such a dish of beets, cabbage, carrots and tomatoes stimulates peristalsis, serves as a kind of sorbent, removing harmful substances from the body...
cabbage and potatoes - the main components of borscht - greatly enhance metabolism. Cabbage also removes excess fluid from the body, eliminates bad cholesterol, and is good for the gallbladder and kidneys. Read more about cabbage
Beet takes care of normal blood circulation, including in the brain, which means it improves its functioning. It takes care of the endocrine system, the thyroid gland, as it contains a lot of iodine, which, although partially volatilizes during cooking, is still present in a considerable amount in red borscht.
And magnesium, which is also plentiful in the Ukrainian "buryak", has a beneficial effect on the nervous system. Read more about all the wealth of beets.
Carrot also improves metabolism, helps to remove harmful components from the body, improves the quality of vision, is a natural laxative. Read more about carrots in the article
Tomato, stewed tomatoes contain lycopene - a well-known remedy for cancer prevention, a good remedy for restoring men's health. Well, at all, tomatoes have a lot of useful qualities (read about it).
Greenery and spices, which are always present in Ukrainian borscht, especially in summer and autumn, actively fill the body with B vitamins, improve the functioning of the liver, kidneys and the entire gastrointestinal tract system.
Do you like to put in borscht beans? Wonderful. These legumes are a wonderful source of vegetable protein, amino acids. Good for those who suffer from diabetes and obesity (it is often lean borscht that is cooked with beans), improve the functioning of the liver and kidneys.
And finally meat , which is traditionally present in borscht. Meat broth and meat itself are an important source of protein, unique amino acids and energy. Meat is necessary during a period of intensive growth, for those who suffer from iron deficiency anemia (beef) and just for all lovers of traditional Ukrainian borscht.
An important place in the diet of people is the first dish. Borscht is one such dish. This is the national food of the Eastern Slavs. Borscht is a dish cooked in meat broth. Meat, stewed beets and other vegetables are the basis of such a soup. The list of vegetables that are added to borscht includes cabbage, potatoes, onions, tomato paste, carrots and beets. This list is unchanged, but some ingredients can be added or replaced by others. Therefore, borscht has different cooking options. How useful is the well-known borscht for the body?
The benefits and harms of borscht:
The composition of this dish contains organic acids, B vitamins, vitamins C, K, mineral salts, carotenoids, folic and pantothenic acid, as well as amino acids. The use of borscht helps to eliminate toxins, heavy metals, nitrates and nitrites, as well as pesticides. As a result of eating this type of soup, the body receives the nutrients contained in vegetables, minerals, trace elements and vitamins, which are in the optimal ratio. Thanks to this, borscht is a balanced dish. The balance of nutrients in this dish provides a choleretic agent, and this has a positive effect on the liver, where the blood is cleansed. Such food is also useful in that it has a beneficial effect on the functioning of blood vessels and the heart, controlling blood viscosity. A considerable amount of proteins in the composition of borscht provide energy to the entire body, thereby increasing the efficiency of the body. Once in the body, this soup has a positive effect on metabolic processes and provides a feeling of satiety for a long time. Another positive effect of borscht on the body is that it can help eliminate toxic substances from the body. This dish should also be consumed for the prevention of diabetes. With the help of vegetables, which are part of borscht, the intestines are gently cleansed, and they are also a source of fiber. And the beets added to borscht are involved in the process of hematopoiesis.
This dish can be harmful if it is not properly prepared or stored. The content of oxalic acid in the soup negatively affects the body, which contributes to the occurrence of kidney diseases, the appearance of caries and the development of osteoporosis. And the meat broth in borscht leads to diseases of the joints and blood vessels. This dish is contraindicated for people suffering from pancreatitis.
Let me start with the disappointing news from the front. Alas, no matter how you say borscht is useful, borscht is useful, this is not enough. The benefits of borscht still need to be proven. So. Recently, sensational information has appeared from nutritionists ... it turns out that borscht is by no means useful, it is harmful to the health of most people. Harmful in several ways:
- what is a strong decoction - whether bone, meat or vegetable, it does not matter
- the fact that cabbage and carrots are champions in the absorption of nitrates,
- the fact that it contains oxalic acid and some compounds that lead to kidney disease, the development of osteoporosis and caries.
And still. The harm of the favorite dish of the Eastern Slavs seems greatly exaggerated. The benefits of borscht have been proven by a thousand-year culinary history of consumption, plus a host of other, no less objective studies. It is only important to be able to properly cook Ukrainian borscht.
But this is by the way. As for the essence of the claims to borscht, the following can be said about them:
A lot is known about the dangers of meat broths that contribute to diseases of the joints, blood vessels and kidneys, and less about vegetable broths. The doubtful benefit of the latter is that they excessively activate gastric secretion. And if you have severe pancreatitis, then, of course, it is better not to indulge in decoctions. None. However, experienced housewives have long been able to “deal with” this and other negative things.
As for the broths. Drain the first broth and put a whole, not chopped onion in the broth, it “takes away” harmfulness. Of course, this is not a 100% guarantee against gout and kidney disease, but its significant increase.
About nitrates. This opinion is contradicted by another study, according to the conclusions of which thermally processed vegetables, unlike fresh ones, easily provide the transit of nitrates through the intestines.
About oxalic acid. A good housewife knows how to neutralize oxalic acid. She adds a spoonful of sour cream to a bowl of borscht. It turns out that not only for taste and benefit, but also because it is a “security system”!
Therefore, we reserve the right not to be frightened by newfangled dietary theories and allow ourselves not to trust them. We'd better turn to a more pleasant topic.
Why is borscht useful?
First, this is a perfectly balanced dish. Proteins, carbohydrates and fats, vitamins, minerals, enzymes are in it in the optimal ratio. Of course, if you eat according to the separate food system, this dish is unlikely to suit you. However, for everyone else, borscht, especially real Ukrainian borscht, is an example of the harmony of everything you need in one plate. Why is it important? Because, for example, when there is a balance, fats (animal or vegetable) provide a mild choleretic effect, which is positive for the liver. And the entire digestive system works like clockwork.
Vegetables and seasonings give borscht a lot of vitamins and minerals.- vitamins of group B, vitamins C, K, organic acids, folic, pantothenic acids, amino acids, carotenoids, mineral salts.
Secondly, the usefulness of borscht, especially yushka (decoction, broth), is that, as Chinese centenarians would say, it activates the fire of digestion and controls blood viscosity, thinning it (which is important for blood vessels and the heart).
Third , meat borscht is useful for its proteins. This is an amazing power engineer that provides high performance. It nourishes, saturates for a long period of time and provides effective metabolic processes.
Fourth, borscht is an excellent detoxifier, cleanses the body of toxins.
Cellulose - a magnificent seven vegetables (beets, cabbage, potatoes, carrots, onions, roots, tomatoes and something else optional, beans, for example) - boiled and sautéed acts as an excellent sorbent , gently removes harmful substances from the body (toxins, radionuclides, nitrates, etc.) and preserves usefulness (vitamins, trace elements). As for nitrates, see above.
