Spinach for children: age, benefits, recipes. Spinach for children: puree and other children's dishes Lentil soup with spinach and zucchini

There is a reason for this: it contains vitamins and minerals in cosmic quantities. But because of the bland taste, children often refuse to eat it. We have collected ones that are suitable for children's menus, and the taste of which kids will definitely appreciate.

OMELET WITH SPINACH

Ingredients: eggs - 3 pcs, milk - 0.5 cups, spinach - 100 g, butter - 1 tsp, water - 2 tbsp, salt to taste.

Preparation. Wash the spinach, dry, chop and sauté in butter, adding water. Beat the eggs with milk, add salt and pour into the pan with the spinach. Cook over low heat with the lid closed.

Stuffed cabbage rolls with spinach and cheese

Ingredients: spinach - 200 g, grated cheese - 100 g, white cabbage - 3 whole leaves, salt, pepper and spices to taste.

Preparation. Boil spinach until soft, cool, chop and mix with grated cheese. Salt and add spices.
Pour boiling water over cabbage leaves and cut off the thick part. Wrap the cheese and spinach filling in them, put them in a thick-walled pan, pour a little milk on the bottom and simmer under a closed lid for 20 minutes.

POTATO CASSERLE WITH CHICKEN AND SPINACH

Ingredients: potatoes - 600 g, eggs - 3 pcs, spinach - 150 g, chicken fillet - 200 g, carrots - 100 g, butter - 50 g, salt, pepper, spices to taste.

Preparation. Boil potatoes and carrots and mash them into a puree. Add salt, add 2 eggs and mix until smooth.
Grind the chicken into mince and mix with finely chopped spinach. Add salt and pepper, beat in the egg and mix well.
Grease the mold, sprinkle it with breadcrumbs and lay out half of the potato mixture. Place the minced spinach on top and cover with the remaining mashed potatoes. Level the surface, put a few pieces of butter on top and bake for 40 minutes at 190 degrees.
Photo: depositphotos

In the previous article on spinach dishes, we looked in detail at what delicious things you can prepare from this leafy green vegetable. And they determined that almost anything can be prepared from it, from salads and soups to main courses, flour dishes and savory desserts.

10. Let it boil again and turn off the gas. Cover the pan with a lid and let it brew for 7 - 10 minutes.

11. Be sure to serve with sour cream. Dairy products neutralize the negative effects of oxalic acid present in vegetables.

And it just tastes better with sour cream! And even more tender and fragrant!

I want to make a small digression from the topic.

I made this soup today, and my grandchildren were visiting. The youngest will be two years old one of these days, and he hasn’t had a chance to eat spinach yet. He tried the first spoon with great reluctance and caution, he had already tasted the second and began to look at the plate to see what was so tasty.

And from the third spoon, he was already carefully watching me when I blew on the spoon with the contents so that he would not get hot. And it was clear that he could still bear it while I blew, but if the spoon had accidentally gone into the wrong place in his mouth, he would have immediately become indignant.

In general, I ate even more than usual. And he smacked his lips with pleasure.

My granddaughter is much older, but she is always careful when it comes to food. He doesn't eat what he doesn't know. Therefore, I had to say that it’s just green cabbage soup, and what’s the secret? And if she guesses, she will receive a prize.

I ate everything with pleasure. She didn’t guess what the cabbage soup was with, but she still received a sweet prize! When I found out that it was made from spinach, I said that from now on I would love it!

So everyone was happy!

Kholodnik of fresh spinach with sorrel and egg

We will need:

• spinach - 100 gr
• sorrel – 100 gr
• fresh cucumber – 1 pc.
• egg - 0.5 - 1 pc.
• sour cream - 1 tbsp. spoon
• green onions - 0.5 bunch
• dill - 0.5 bunch
• sugar - 0.5 tsp
• salt - to taste

Preparation:

1. Sort the spinach and sorrel, remove damaged and withered leaves. Then rinse thoroughly.

2. Boil each type in a small amount of water in a separate bowl. 5 minutes will be enough.

It is not recommended to cook these two green vegetables together. Sorrel contains a large amount of oxalic acid and when boiled together, the second will lose its delicate taste and color.

3. Grind both through a sieve, maybe in one bowl.

4. Dilute the puree with hot water, add salt, sugar and cook for 5 - 7 minutes. Adjust the amount of water yourself, it depends on how thick you prefer the dish.

If you want, you can use low-fat meat broth rather than water.

5. Cool the contents.

6. Cut the cucumber into slices, finely chop the onion and dill. Cut the egg into cubes and slices.

7. Pour the cooled soup into bowls, put chopped onion, dill, cucumbers, egg and sour cream on each plate.

Enjoy eating!

Lentil soup with spinach and zucchini

Few people cook soups with lentils, but in vain. Lentils are a very healthy product that should definitely be included in any person’s diet. Moreover, it is also very tasty.

You can cook it with either frozen or fresh vegetables.

In this version we will use fresh vegetables. And it will be soup. But if you wish, you can puree it at the end of cooking, and then you will get a liquid puree.

We will need:

• spinach - a small bunch
• zucchini - 1 piece
• carrots - 1 pc.
• onion - 1 pc.
• green lentils - 0.5 cups
• sour cream - 2 - 3 tbsp. spoons
• vegetable oil - 2 - 3 tbsp. spoons
• spices - to taste
• salt, ground black pepper - to taste
• parsley - for serving

Preparation:

To prepare the soup, you need to rinse the lentils 2 - 3 hours before they are ready and pour half a glass of water over them. Let her brew. During this time, it should swell and double in volume.

1. Peel the onion and cut into small cubes. We will fry it, and to make this process happen faster, it is better to cut the onion smaller.

2. Peel the carrots and grate them; it will make the soup cook much faster.

3. Pour vegetable oil into a thick-bottomed pan and fry the spice mixture in it. Cumin and ground coriander are perfect for it, as well as nutmeg and dried or fresh thyme. Or you can use those spices that you like more than others.

For better flavor development, it is best to fry them. To prevent the spices from burning, fry the mixture in oil for a minute. The oil should not be too hot.

If you don’t have a thick-bottomed pan, fry the mixture in a frying pan, and then transfer it to a saucepan, in which you will then cook.

4. After frying the spices for a minute, add the onions and carrots, and fry - simmer until soft.

5. Add lentils to the pan. There is no water left in it, which is good; there is no need to strain it. Rinse again with cold water and place in a saucepan.

6. Fry the mixture for one minute, then pour in 750 - 1000 ml of water, depending on how thick you want the dish to be. Accordingly, if you like it thicker, then add the first value, and if you like it thinner, then add the second value.

Bring to a boil and cook for 15 minutes until the lentils are tender. To be more precise, it should be almost ready.

7. Add zucchini cut into cubes or small strips. You can add potatoes instead. But with young zucchini, the soup will be no less nourishing and tasty, but less caloric. So choose one or the other. Salt the broth to taste.

Or you can add both zucchini and potatoes - and this option will also be good!

But in this case, the potatoes need to be added 5 minutes after adding the lentils. This must be done because the potatoes will take a little longer to cook.

8. Sort the spinach and rinse thoroughly. Then chop not very coarsely, but not finely either. 5 - 7 minutes after laying out the zucchini, you can lay it out.

9. Stir. If you feel that the broth is too thick for you, add a little boiling water. But in general it is better to calculate the amount of liquid initially.

10. Without waiting for the mixture to boil, add sour cream to the broth. It will give it a delicate creamy taste and neutralize the effects of oxalic acid. This is especially recommended for people with high acidity.

Well, so that there is not too much oxalic acid in spinach, use only young, not overgrown leaves, even if you plan to freeze it.

11. Bring it to a boil and cook for no more than 5 minutes. Two minutes before turning off, add ground black pepper, which can be added ready-made, or you can grind it yourself. 5-6 black peppercorns will be enough, you can also grind a pea of ​​allspice.

Needless to say, the aroma will be much richer with freshly ground pepper.

12. Then turn off the gas, cover with a lid and let stand for another 5 - 7 minutes.

Then pour into plates, sprinkle with fresh chopped parsley and eat with pleasure.

Spinach chorba with potato dumplings

This dish is prepared in Bulgaria, and it is called “chorba” there.

We will need:

• spinach – 500 gr
• butter - 3 - 4 tbsp. spoons (or melted)
• green onions - 2 - 3 stalks
• sour milk or curdled milk - 0.5 cups
• egg - 1 pc.
• salt - to taste

For potato dumplings:

• potatoes - 2 - 3 pcs
• butter - 1 teaspoon
• egg - 1 pc.
• salt - to taste

Preparation:

1. Peel the potatoes and cook until tender in lightly salted water. When it is ready, drain the broth, but do not throw it away, we will need it later.

2. Mash the hot potatoes with a fork, crush them with a potato masher, or pass them through a meat grinder. Add butter, stir. Then add the raw egg and mix again.

Add flour, as they say, by eye, adding a little at a time (everyone’s potato size is different, which means you may need a different amount of flour). You should get a thick mass from which we will form dumplings.

3. While the potatoes are cooking, sort out and rinse the spinach thoroughly. Then cut it smaller. Also cut the onion feathers, as we usually cut for a salad.

4. Transfer to a saucepan and add water so that the mass is just covered. Add butter or ghee. Put on gas and cook for 5 minutes over high heat until the water boils away.

5. Then add 1.5 - 2 liters of water, depending on how thick the chorba you want to get. And cook for another 5 minutes. Salt the broth to taste.

6. By this time we should have the potato mixture ready. Calculate the time. Use a teaspoon to form small dumplings and place them in the hot broth. Cook until all the dumplings float to the surface.

Do not put all the dumplings into the broth at once. Shape and drop one or two first. If they hold their shape and don’t fall apart, then they have enough flour. If they fall apart, add more flour to the potato mixture and try again.

7. Break the egg into a bowl and beat it with a fork. Add sour milk or yogurt to it and stir until smooth.

Pour the resulting mixture into the soup, stir, taste to see if there is enough salt. If not, add more salt. Bring to a boil and turn off the gas.

8. Close the lid and let stand for 5 - 7 minutes. Then pour into plates and serve. The Bulgarian chorba turned out to be very tasty.

And the following recipe also applies to dishes of Bulgarian cuisine.

Kholodnik in Bulgarian

In fact, this is also a chorba. This time we will have it cold.

We will need:

• spinach – 500 gr
• rice - 0.5 cups
• garlic - 4 cloves
• flour - 1 tbsp. spoon
• butter - 1 tbsp. spoon
• vinegar or lemon juice - to taste
• salt - to taste

Preparation:

1. Rinse the rice, add water and cook until done. As soon as it boils, salt the water, but not too much.

2. Sort the spinach, peel and rinse thoroughly. Then finely chop and add a small amount of water, simmer for 5 - 7 minutes under the lid.

3. While the rice is cooking and the spinach is stewing, fry the flour in oil for 2 minutes in a small frying pan. Stir until the lumps disappear, then add two to three tablespoons of water and stir until smooth.

4. When the rice is cooked and the spinach is ready, combine both components and bring the amount of water to 1.5 - 2 liters. That is, to the thickness that you like best.

5. Bring to a boil, add salt to taste if necessary.

6. Cool at room temperature, then place in the refrigerator.

7. Serve with chopped or crushed garlic, adding lemon juice to taste. And if there is no lemon, you can add vinegar to taste.

This cold drink is very good when it’s hot outside and can be used instead of okroshka.

Turkish Spinach Soup with Yogurt

And here is another interesting soup recipe, which is prepared somewhat unusually for us. It uses yogurt instead of cream, milk or sour cream.

And to make it thick, flour is also added, but also not the way we usually do it, but in a very interesting way.

Well, I won’t bore you any longer, here’s the recipe.

In this version, I like the simplicity and speed with which the soup is prepared. And also the final finishing touch in the form of butter dressing, which perfectly decorates the entire dish as a whole.

This dish is pleasant to serve and no less pleasant to eat.

That's all the recipes for today. Make spinach soups while they're in season. And also be sure to prepare it for the winter. Thus, you can not only add variety to your winter diet, but also get a good portion of vitamins.

This amazing vegetable was described in great detail in my previous article. There's a whole chapter dedicated to this. Therefore, I will not repeat myself today. If you are interested in learning all the intricacies of cooking, follow the link and read.

And I'll leave it at that! I hope that the recipes will be useful to you, and you will certainly be able to choose something for yourself.

Cook and eat for your health!

Bon appetit!

Spinach is very popular in many cuisines around the world; it is added to soups, salads, and is also part of industrial baby food, but in our country it is not so widespread.

When a baby’s mother finds out that spinach is extremely healthy, she immediately has questions: how many vitamins it contains, whether spinach can be eaten by babies and at what age. This plant has plenty of everything - vitamins, microelements, and antioxidants - it contains just a lot of useful and necessary substances.

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

• This green plant contains a lot of vitamins necessary for the development of a 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 child's body's defenses.
• Treats anemia.
• Normalizes metabolism.
• Relieves constipation.
• Promotes the formation of strong bones and teeth.
• Prevents the appearance of rickets.
• Has low calorie content.
• Easily absorbed by the child's body.

At what age can you eat spinach?

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

Pediatricians believe that spinach can be given to infants in the form of puree, starting from 7-8 months, gradually increasing the amount to 50 grams, but no more than 2 times a week.

When stored, spinach releases harmful nitrate salts, so children are given only freshly prepared food.

How to properly introduce spinach into baby food

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

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

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

• Start complementary feeding by feeding spinach juice for a week, gradually increasing the amount. At the same time, monitor the baby’s well-being. 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 treating your baby with a spoonful of spinach puree.
• Spinach for infants must be cooked with the addition of milk, which neutralizes the oxalic acid present in the greens.
• Spinach is contraindicated for children with kidney or urinary system diseases.

You can buy industrially prepared spinach puree, but it is better to make it yourself at home, especially since this greenery is quite accessible both fresh and frozen.

Recipe for spinach puree for infants

The cooking time for spinach should be limited to a few minutes, since heat exposure destroys some of the beneficial substances.

Ingredients

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

Making spinach puree for babies

• Wash the spinach, remove the rough stems, simmer in a saucepan without adding water for no more than 15 minutes.
• Remove from heat and grind with a blender.
• Add milk and butter.
• Heat slightly, add a little salt.
• If the puree turns out to be too liquid, you can add a little flour to it and heat until thickened (do not boil).

Spinach puree goes well with other vegetables, such as potatoes or pumpkin.

Meat and vegetable purees and soufflés with spinach are often prepared for children and added to soups. So to the question, is it possible for babies to eat spinach? The answer is yes.

Spinach is a one- and two-year-old herbaceous plant up to 50 cm high, resembling sorrel, growing on all continents. It was first cultivated in Persia. “The general among the greenery,” that’s what it was called in the Arab world, where the plant was very popular and treatises were dedicated to it. The vegetable was brought to Europe in the 13th century, it was served at the table at the royal court in France, and from the 18th century. Russian monarchs began to use it. 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 healthy 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, the possibility of including it in a child’s diet, or the dishes that can be prepared from spinach for children.

The following nutrients were found in 100 g of fresh spinach:

• 2.9 g protein;
• 3.6 g carbohydrates;
• 0.4 g fat;
• 1.3 g dietary fiber;
• 0.4 g ash;
• 91.4 g water.

The nutritional value of 100 g of vegetable is 23 kcal. The bulk of carbohydrates are simple sugars; dextrins and starch only 0.1 g/100 g of greens. Proteins contain 10 essential and 8 nonessential amino acids.

Spinach includes a generous supply of vitamins: , PP, K, niacin, biotin, most of the vitamins (B2, B4, B1, B3, B6, B9, B5), beta-carotene.

The range of minerals in the green leaves of the plant is quite wide.

• sodium;
• phosphorus;
• potassium.

Microelements found in the vegetable:

• copper;
• selenium;
• manganese.

The vegetable is rich in calcium and iron, but their absorption is hindered by oxalates and phytic acid, which are contained in spinach. And, by the way, it contains more oxalates than other vegetables. Therefore, the body absorbs no more than 5% of the calcium contained in greens. The bioavailability of calcium in spinach is the lowest among all vegetables.

Benefit

Spinach has many beneficial properties. That is why it is used in many cuisines around the world.

This modest plant combines maximum beneficial properties, which is why spinach takes its rightful place in many cuisines around the world. Already at the beginning of the growing season, bright green leaves appear, ready for consumption.

The most important beneficial properties of spinach:

1. Phytonutrients with antioxidant properties (ascorbic acid, lutein, vitamin E) help remove toxic substances and waste from the body. This improves the condition of the skin and mucous membranes, helps in 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, activation of metabolic processes, and proper development of vital organs. The vegetable is useful in stressful situations and increased mental stress among 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 children.
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. Spinach is second only to the amount of carotene it contains. This vitamin is important for normal vision in children. The carotenoid zeaxanthin, which is rarely found in other foods, also has a positive effect on vision.
6. The unique composition of the vegetable helps 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 and help increase the child’s intellectual abilities.
8. The vitamins and minerals in spinach increase the activity of the immune system in children and help them recover faster from infections.
9. Having a positive effect on digestion and a mild laxative effect, spinach helps get rid of problems and creates favorable conditions for the development of a healthy intestine. Thanks to the stimulation of the secretion of the salivary glands and pancreas, spinach is easily digestible.
10. Due to its low calorie content, this healthy vegetable can be consumed by children with.
11. Vitamin PP and ascorbic acid strengthen the vascular wall and prevent increased bleeding.

Possible harm and contraindications

For the safety of spinach consumption, 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.

A freshly prepared dish is most beneficial; it is not recommended to consume it after heating.

Spinach contains oxalic acid, which when combined with calcium creates oxalates, compounds that can form kidney stones that obstruct the flow of urine. Therefore, spinach is contraindicated for children with diseases of the urinary system.

Eating spinach is also contraindicated for the following diseases:

• violation of water-salt balance in the body;
• rheumatism;
• liver diseases.

Due to 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 also be skin rashes.

Therefore, without consulting an allergist, you should not introduce spinach into the diet of a child whose close relatives are affected by this vegetable.

How to select and store

It is very important to choose a quality plant. Spinach leaves should be bright green, fresh, not limp, without damage or signs of rotting. You should not buy yellowed, faded or stained leaves.

The best choice would be young leaves up to 5 cm long, since they contain less oxalic acid.

If spinach grows in its own bed, the leaves should be collected in the afternoon. This is due to the fact that the content of vitamin C in the leaves changes during the day: 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 damp cloth. Spinach should not be placed near apples or bananas, as this will speed up the onset of rotting of the greens. The shelf life of spinach in the refrigerator should not exceed 2 days.

For long-term storage, the leaves can be frozen. To do 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.

You can store spinach this way for up to 3 months, but without re-freezing.

When and how to introduce it into a baby's diet

The opinions of foreign and Russian experts on the age for introducing spinach into infant nutrition differ:

• Foreign manufacturers produce various versions of dishes for children containing spinach, recommending their use from 4-6 months. The German company Humana produces “Potatoes and Spinach”, the HiPP company produces “Spinach with Potatoes in Cream”, 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 heat-treated spinach, that is, as part of vegetable purees or soup.

You can use ready-made food for children from the American company Gerber “Rabbit Stew with Spinach” or the company from Slovenia Organicstar, which produces “Spinach, Rice”. These ready-made meals are recommended for babies over 8 months.

For the first test, 1 tsp is enough. finished product. After this, the mother should monitor the baby’s reaction to the new vegetable. In the absence of undesirable effects or 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 the mother can prepare healthy meals for the baby at home on her own. Both fresh and frozen herbs are suitable for this:

• Fresh greens, without yellowed or faded leaves, should be washed (not soaked) under running water, thick stems removed and dried on a paper towel.
• Spinach is added at the very end of cooking to reduce the loss of nutrients due to temperature.
• If frozen greens are used, then they are immediately (without thawing) added to the prepared dish (soup or stew) at the very end of its preparation. In this case, the loss of vitamins will be only 5%. During 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 freshly prepared food, since during storage, nitrate salts are formed in the product, which can have harmful effects on health.

Spinach without heat treatment can be given to children after 2 years of age. It is recommended to add greens to salad in a ratio of 50 g of leaves per 200 g of salad.

Children's food recipes

Spinach can be combined with meat and vegetables. It is added to the finished dish by simmering separately in a small amount of water for 5 minutes. Add it to the finished dish, pureed through a strainer.

For babies, mother can prepare pureed meat or vegetables, soufflé, or pureed soup with spinach. Children over 2-3 years old may like colored (green) omelettes and pie. Mothers can offer children spinach leaves with different fillings - with pate, with cheese or vegetables.

Omelette with spinach

Preparation:

• wash and dry 50 g of leaves on a paper towel;
• heat a frying 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, covered.

Curd and cheese casserole with spinach

Preparation:

• add 2 tbsp flour to 250 g. l., 2 eggs and mix everything well to obtain a homogeneous mass;
• finely chop 200 g of washed and dried spinach leaves;
• cut 50 g of hard cheese into cubes;
• mix all ingredients, add salt;
• grease the baking dish with vegetable oil and place the resulting mixture into it;
• Bake over medium heat for 45 minutes.

Steamed soufflé

The dish may be suitable for babies who do not yet know how to chew food well. Preparation:

• steam 1 rosette of fresh herbs in a covered frying pan over low heat, adding a little water (or 1 tablespoon of frozen leaves without adding water);
• Grind 100-120 g of boiled chicken fillet with a blender and add to it the yolk of 2 eggs, a pinch of salt and milk (30 ml);
• Beat the resulting mixture well;
• Beat the remaining egg white until foamy, add to the meat, mix carefully;
• grease the baking dish with butter;
• pour the resulting mixture into the mold, filling it 2/3 of the volume;
• cover the mold with oiled paper and place in a double boiler, close it with a lid and leave for half an hour;
• if you don’t have a double boiler, you can take a container of water, place the soufflé mold in it and put it in the oven for 30 minutes at 180 °C;
• After cooling, the soufflé is carefully removed from the mold.

Instead of chicken, you can use fish and cottage cheese for this dish.

Spinach soup

Preparation:

• rinse 100 g of chicken fillet with running water;
• put the meat in a saucepan, add 300 ml of water and cook the broth;
• wash 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 tbsp) to the prepared broth;
• dilute 2 tbsp in a small amount of water. l. flour and pour the mixture into the broth;
• Bring the soup back to a boil and thicken;
• add pureed spinach, add salt, and after boiling, remove from heat;
• When serving, you can add grated hard cheese, parsley and dill, and croutons made from bread.

Summary for parents

The unique composition of spinach determines the versatile positive effects of the vegetable on the body. It is no coincidence that this vegetable was mandatory on the table of monarchs and aristocrats.

Spinach should be introduced into baby food already in the first year of life. The minerals and vitamins contained in these greens will help the organs and systems of the child’s body form and function correctly.

On the other hand, spinach cannot be treated as a harmless plant. There are contraindications for its use, which must be taken into account. Only if properly introduced into the diet and following the cooking rules, spinach will benefit the child’s health.

The unique composition of this vegetable makes it especially beneficial for the health and development of the child. It has a beneficial effect on the formation of the child’s central nervous system, his cardiovascular system, and the functioning of the gastrointestinal tract. This leafy vegetable also helps children suffering from constipation as it contains a lot of fiber.

Most Russian pediatricians agree that Spinach should be introduced to children starting at six months. only after the child has tried other leafy vegetables. But foreign manufacturers of baby food include spinach in dishes with potatoes intended for children from 4 months.

You need to start introducing it only with heat-treated vegetables, that is, in the form of puree or soup. For the first time, the minimum dose (1 tsp) is sufficient. Although spinach is not an allergic food, individual intolerance is not excluded. If there is no reaction, the daily dose can be gradually increased to 50 g.

Fresh spinach leaves are introduced into the menu of children over two years old. It is recommended to add greens to salads in the proportion of 50 g of leaves per 200 g of salad.

You can only offer your baby freshly prepared food.

Benefit

The health benefits of spinach are related to its composition. Nutrient content (per 100g of product):

1. Vitamins (mg):
   • A – 0.75;
   • B1 – 0.1;
   • B2 – 0.25;
   • C – 55;
   • E – 2.5;
   • B3 – 1.2;
   • B4 – 18;
   • B5 – 0.3;
   • B6 – 0.1;
   • B9 – 80;
   • K – 483;
   • N – 0.1.
2. Minerals (mg):
   • Potassium – 774.
   • Calcium – 106.
   • Magnesium – 82.
   • Phosphorus – 83.
   • Sodium – 24.
   • Iron – 3.5.
   • Zinc – 0.53.
   • Selenium – 0.001.
   • Copper – 0.013.
   • Manganese – 9.
   • Iodine – 0.02.
3. Nutritional value (per 100 g of product):
   • Calories – 23 kcal.
   • Proteins – 2.9 g.
   • Fats – 0.3 g.
   • Carbohydrates – 2 g.
   • Dietary fiber – 1.3 g.
   • Water – 91.6 g.

Thus, Spinach in baby food contributes to:

• normalization of metabolism;
• prevention of rickets and formation of strong bones and teeth;
• strengthening the immune system;
• treatment of anemia;
• getting rid of constipation.

Spinach also contains lutein, which helps improve immunity, and dietary fiber. It is believed that the antioxidants contained in the vegetable prevent the occurrence of cancer. The advantages of spinach include its low calorie content, so the child is not at risk of being overweight.

In addition, you need to add to this list a tonic effect, a mild diuretic effect, help with stress and mental stress, and maintenance of the thyroid gland.

Can it cause harm and when?

The main disadvantage of spinach is the presence of oxalic acid in it. Because of this, it should not be offered to children with kidney or urinary system diseases. Also, this leafy vegetable can harm the health of children with liver diseases and gastrointestinal ulcers. However, an excess of oxalic acid is observed only in old spinach leaves, while in young leaves there is very little of it.

Important! Oxalic acid can be neutralized by adding milk or cream to the dish. These are required ingredients in all children's dishes with spinach.

What does it go with and how to use it?

Step-by-step recipes for children's dishes

Smoothie

Ingredients:

• young spinach – 1 bunch;
• banana – 1 pc.;
• milk – 1.5 tbsp;
• honey – 1 tsp;
• lemon juice – 2 tbsp.

Preparation:

1. Wash the spinach well, separate from the old leaves and place in a blender.
2. Add sliced ​​banana, honey and lemon juice to the spinach.
3. Grind everything with a blender, then pour in the milk and beat the contents of the blender again.

Serve the smoothie immediately, because... During storage, spinach loses color and beneficial properties.

We invite you to watch a video about it. how to make a spinach smoothie for a child:

Soufflé with chicken

Ingredients:

• spinach – 1 bunch or 1 tbsp. frozen;
• egg – 1 pc.;
• milk – 30 ml;
• boiled chicken meat, chopped in a blender - 0.5 tbsp.;
• a pinch of salt;
• butter for greasing the mold.

Preparation:

1. Steam the spinach briefly in a container with a lid.
2. Add the yolk, salt and milk to the chicken, beat thoroughly.
3. Separately, beat the whites until foamy and, after mixing, add to the mixture.
4. Then pour everything into a pre-greased mold.
5. Cook the soufflé in a double boiler, closing the lid. Or place the mold in a container filled with water and place in the oven for 30 minutes at 180°C).

This delicate soufflé will be appreciated by little gourmets who do not yet know how to chew food well.

Other leafy vegetables

Apart from spinach, there are many other leafy vegetables that are quite beneficial for children. Chinese and cauliflower cabbage, broccoli, lettuce, watercress, chard are very rich in easily digestible iron, calcium and vitamins, especially necessary for child development.

Thus, Spinach is one of the richest leaf vegetables in composition. It contains vitamins and minerals in large quantities. But due to the lack of a pronounced taste, children often refuse to eat it. However, even a small content of this product in the daily children's menu will significantly improve the child's health and have a beneficial effect on his development.

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