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Cranberry

Cranberry is a plant which has confirmed its contribution to health. The fruits are rich in a variety of benefitial substances, contain minerals, vitamin A, vitamin C, potassium and fiber. Red, hard berry has tart taste because of large amounts of vitamin C.
Thus, cranberry has long been used as a medicinal herb. Tea can be made of leaves and fruits, as well as juice from fresh fruits. The fruits can be stored by freezing or drying. Also, tasty sauces and dishes can be prepared with cranberry.

Some of the especially useful qualities of cranberry is that it acts as a natural antibiotic that destroys harmful bacteria and fungi in the body. Studies have shown that bioflavonoids have a special antibacterial effect and may prevent urinary tract infections (E. Colli bacteria). Also, cranberry compounds act on the destruction of the bacteria Helicobacter pylori that causes ulcers. Furthermore, it reduces the risk of dental diseases, reduces the risk of various cancers such as breast and colon cancer, preventing cancer cell growth and expansion of its spread throughout the body. Cranberry helps to restore vision (eyes), reduces blood sugar, which is beneficial for diabetics. The fruits of cranberries are very appreciated in the diet of individuals exposed to stress and in the prevention of cardiovascular disease (heart and blood vessels).

Cranberries are often used as ingredients for cookies and cakes, jams, syrup in baked products, in fruit salads and shakes. Game meat is more enjoyable and the taste of it is more acceptable if is prepared with cranberry sauce. In any way used, cranberries are a real source of comfort and health.

Proper Nutrition of Children

Proper nutrition of children is one of the most profitable investment. Choosing food for our children, we build their health and future. It is important to know that the process of education in the field of nutrition is the basic stone for a diet that will prevail in the later life, and it starts in childhood.

Metabolism of child complies with the speed of its growth and development and therefore it is important that children consume proper food. Many children get enough calories to meet energy needs, however, calories are not the only thing they need. They need much vitamins and minerals. Also, the way of preparing and serving is of crucial significance.

Vegetables should make up the main proportion of meal. Vegetables lose color during cooking because the magnesium in chlorophyll is replaced by hydrogen. But there are many ways of cooking:

1. Vegetables are put in a larger amount of water, which is heated until it boils, then reduce the temperature of the water and cook covered. This is the best way of cooking potato, carrot, parsley, cabbage. Water from cooking can be used for soup or sauce.
2. Throw the vegetables into a small amount of water (previously boiled), and cook at high temperature (with or without a lid). This is how to cook broccoli, cauliflower, swiss chard.
3. Steaming: In this way of preparing some important nutrients also can be lost, so steam vegetables for a short time and serve immediately if possible. Otherwise, the vegetables taste better if they are prepared by steaming. Broccoli and carrots are tastier if you spill cold water on them immediately after cooking.

Here are some more tips that can help your children to like eating vegetables:

Oranges

During winter time, I usually eat a lot of oranges. It is for a variety of reasons, some of them are that they represent a tradition in my family. Oranges always remind me of Christmas and childhood. Also, they are vary healthy and  now we are going to see how.

Although they are usually recommended because of the high percentage of vitamin C, oranges have many other useful features. Oranges are a rich source of vitamin B1 (thiamine), folate, potassium, vitamin A and calcium. Oranges contain a flavonoid called herperidin. Studies have shown that herperidin lowers cholesterol and blood pressure, and also has strong anti-inflammatory properties. Since it is located mainly in the cortex and white matter, which is located in the heart of the orange , do not completely remove the white substance while eating this fruit.

Moreover, oranges are an excellent source of limonoids, which are known to have a preventive effect against some cancers. Unlike polyphenols from green tea, which act similarly but are active only 4 to 6 hours, limonoids found in citrus fruits, including orange, remain in the body 24 hours. There is also one another flavonoid, cryptoxanthin, that is found in oranges. It has been shown that have a preventive effect against lung cancer. Finally, daily consumption of orange juice, according to the British Journal of Nutrition, increases the pH of urine and the excretion of citric acid, which reduces the risk of  kidney stones.

Spinach

Spinach (Spinacia oleracea) is a plant from the family of Amaranthaceae. A research has shown that it probably comes from the Middle East,  from where came through the Arabs to Spain. It was known as the Persian grass  in the VIII.-IX. century. In can be harvested in the  late winter or early spring, therefore it is one of the earliest of fresh vegetables. Experts say that this easily digestible food, low in energy values should be eaten at least once a week. However, it must be prepared in a certain way, and in some cases to limit or avoid its consumption.

Vitamins
Spinach has high nutritional value, with large amounts of easily digestible protein. It is a rich source of folic acid, and other B vitamins, which play an important role in carbohydrate metabolism and the nervous system. Spinach is very rich in vitamin C which boosts immunity and helps iron absorption, as well as beta-carotene (provitamin A), which maintains healthy skin and mucous membranes. Almost twice the amount of daily recommended intake of vitamin K which is important for bone health can be found in only one cup of fresh spinach. Moreover, if it is cooked cooked – this amount is six times larger!

Important minerals
Spinach contains a high level of potassium, which stimulates the secretion of water from the body and therefore help the easier work of kidneys and heart. Cup of cooked spinach contains about 40 percent of the recommended daily dose of magnesium, which helps prevent heart and blood vessels. Rich in calcium that is important for growing healthy bones and teeth, and iron – in a cup of cooked spinach there is about 30 percent of the recommended daily allowance. In smaller quantities are represented phosphorus, manganese, copper, zinc and iodine.