How to make baby purees. Vegetable puree for complementary feeding: what vegetables can be given to a child. How to make vegetable puree

Cute charming creatures require special care and attention from their parents. You want to give them the best, but sometimes you don’t know whose advice to follow: pediatricians or parents. Many grandmothers claim that they introduced puree to their infants from the age of 3 months, and meat products from six months. In contrast, pediatricians do not advise deciding to try new products earlier than six months. You don’t know which one to believe. In order to decide what is suitable for the baby the best way, it’s worth finding out some worthwhile information and using some of it for the benefit of your child.

Puree for babies: first complementary foods

According to pediatricians, the most optimal for the baby’s body is vegetable puree. It contains practically no allergens, and the enzymes contained in the intestines can already break down light foods with plenty of fiber. Don’t worry that the taste of vegetable puree for babies will seem unpleasant. You need to accustom yourself to proper food on time and for this you have to do more than one approach.

Regarding the time for introducing complementary foods, it is almost the same for all babies. The only difference is whether he is artificial or not. It is quite normal for artificial babies to start introducing purees at four months. The gastrointestinal tract of babies is already accustomed to coping with such difficulties as baby food, so purees will be possible at an earlier age. But for the kids breastfeeding, you should not introduce complementary foods earlier than 6 months. Their intestines have never been exposed to anything other than breast milk. This means that you need to be very careful with complementary foods.

It is very important to offer complementary foods correctly. The choice of product is essential. Therefore, the first puree for a baby should be zucchini or broccoli. They practically do not contain allergens and are well absorbed by the child’s body. You should not hope that the baby will favorably accept complementary foods. Persistently offer him the first spoon, up to 10 times. It is best to do this immediately before drinking milk. After all, after a sweetish meal, which is more familiar at their stage of development, babies simply will not want to eat a tasteless, mushy mass. Maybe not on the first day, but the result will be achieved. You shouldn't demand too much from your baby. They are already trying to the best of their ability.

How to make puree for babies

Everyone knows how to make puree for babies. caring mother. There are no secrets to this. If we are talking about vegetables, then you should first boil them until full readiness. After which, a blender or a masher, forgotten by everyone, is used. It is very important that there are no lumps left when preparing the puree. Children don't like them very much, so they readily spit them in all directions. Poorly prepared purees can discourage a child from eating healthy foods for a long time.

With fruit puree intended for older children, the situation is much simpler. It is worth boiling the fruit first. The exception is apples that require baking. In the case of them, some mothers refuse to use a blender at all, but simply scrape out the delicious baked pulp with a spoon and give it to their children. Although infants more readily accept a mixture of fruits (banana and apple, apricot and pear). Only such experiments should be done for children from 9 months of age, when they have already tested fruit for predisposition to allergic reactions and they will not cause any skin rashes. Such puree for babies is prepared according to the same principle: by grinding.

For many, it remains a mystery how to prepare puree for babies: add butter or salt to it, or avoid such excesses. Both butter and vegetable oils are essential children's body. Depending on the age of the child, it is worth adding the required amount of oil. They will not only strengthen the body with essential vitamins, but also facilitate digestion. Moreover, when oils are added to food, it becomes more rich and nutritious. Regarding the addition of salt to baby purees, there are two opinions. Some pediatricians argue that such supplements are not advisable and lead to rapid adaptation of the body and fluid retention. According to others, on the contrary, introducing salt into the diet allows you to enrich it with essential minerals.

First puree for babies

All mothers know what the first puree for a baby should be: non-allergenic and easily digestible. To achieve this goal, it is worth starting complementary feeding with vegetables. In addition, due to their neutral taste, they are better absorbed and contribute to normal intestinal motility. Everyone knows that it’s worth stocking up on zucchini and broccoli first. But, unfortunately, not everyone introduces complementary foods correctly, trying to feed the baby as large a portion as possible and immediately accustom him to a proper life. And this is the main mistake. Under no circumstances should you increase portions or experiment with vegetable mix. The first puree for a baby should consist strictly of one vegetable. Administer no more than one teaspoon daily. Every day you should increase the portion by exactly one teaspoon. Vegetable purees are very useful for babies and over time, he will get used to them. Don't worry if your child refuses to eat. He will still eat vegetables anyway. the right amount. And even if a happy attempt to feed a child does not happen on the first day, it will still bring results.

If you want to start complementary feeding with fruits, then there is nothing unnatural about it. The only thing worth remembering is the difficulty of further introducing vegetables. After the sweet taste of mother's milk and fruits, it will be very difficult to “prove” the benefits of vegetables to your baby.

As already mentioned, it is preferable to start preparing vegetable purees for infants from neutral vegetables. These include zucchini, zucchini, broccoli and, less commonly, potatoes. The main advantage of such complementary foods is the absence of allergens and the body’s favorable perception of vegetable components. Don't despair when such a useful and the right vegetable turns out to be on the baby's bib. This is natural. Few adults agree to consume such “ambrosia” of their own free will. You shouldn’t put vegetable purees for babies on the back burner. Complementary feeding should begin in a timely manner. And the older the baby gets, the more difficult it is for him to perceive New Product. This means that it is worth offering him this delicacy within the prescribed time frame. If he refuses, it doesn't matter. Everything can be corrected, and even if a victory is achieved on the tenth attempt, it deserves a reward.

Another important point in the introduction of any product is gradualism. Not only should the first tasting not exceed 10 grams and the daily increase in the serving is an increase of exactly 10 grams, you should carefully monitor the child’s condition. The slightest skin rashes indicate that this vegetable should be put aside for now. But you shouldn’t start immediately after another. After all, it is very important that the manifestations of allergies go away and only then try a new product. It is worth considering one more nuance when introducing vegetable purees for infants. In no case should you give complementary foods after preventive vaccinations, during times of weakness or colds. If a child exhibits the slightest deviations in health, they should be waited out and treated, and only then begin tasting the new product.

Introduction of vegetable puree: the benefits of every vegetable

It is worth making a gradation of vegetables and deciding what effect they have and how they affect the baby’s body.

Zucchini. Leader in digestibility and absence of allergens. Favorably perceived by almost all kids. The only drawback of this puree for babies is the small amount of vitamins.
Broccoli. The wealth of vitamins and minerals contained in the vegetable is undeniable, and the abundance of fiber allows you to establish normal stools. The disadvantages include a specific taste, which is rarely to the taste of children.
Potato. Despite the small amount of vitamins, due to their taste qualities, is well received by children. And due to its nutritional value, it quickly saturates the body.
Cauliflower. It is perfectly absorbed, and due to the richness of vitamins, it is very useful for babies. Another advantage is moderate gas formation, which does not bother babies. In extremely rare cases, such puree is not to the taste of infants.
Carrot. Despite sweet taste, which should appeal to children, they do not always eat it with pleasure. That's why carrot puree should be administered with other vegetables to enrich the body with useful components.
Corn. Received with a bang by every kid. Despite this, admission should be postponed until 9-10 months. By that time, there are already enough enzymes in the intestines that can easily cope with such heavy food.

Despite all the benefits of purees for infants, the introduction of new products should be treated with particular care. If the product is not suitable and causes allergic reactions or changes in skin color, then you should avoid taking it in favor of more suitable vegetables.

Mashed potatoes for babies

If we talk about mashed potatoes for babies, then we can note one indisputable fact - he eats it with pleasure. Pleasant taste Potatoes contribute to the fact that the child has a favorable attitude towards such a diet and very often requires supplements. Even though the vegetable contains quite a few vitamins and is a good nutritional supplement, children react with great delight to this particular complementary food.

Making mashed potatoes for babies is quite simple. For this purpose, it is worth boiling the potatoes until fully cooked, crushing them with a potato masher and adding oil. Regarding salt, it is better to reduce its consumption. You should not beat the puree in a blender, since starch gives the puree a special viscosity, which affects the taste and the baby soon loses the desire to enjoy the new complementary foods.

Pumpkin puree for babies

Kids love this very much sunny vegetable. Despite the fact that pumpkin puree is contraindicated for infants large quantities, it is perfectly absorbed by the body and promotes excellent intestinal motility. The only drawback is the load on the liver. Therefore, it is not recommended to give more than 50 grams. It is preferable to simmer the pumpkin over low heat with other fruits. After cooling, beat thoroughly and give to the baby without unnecessary additives. Similar delicacy he will receive it favorably.

If we talk about the ease of introducing new products, then fruits will take a leading position. Fruit puree for babies is tasty and healthy. Kids eat it with pleasure and often ask for more. After all, after introducing vegetables into their diet, they finally had the opportunity to try something very tasty. Therefore, mothers should be prepared not to indulge the whims of their little mischievous children. For these purposes, it is worth preparing purees for infants according to established standards.

The safest fruits to administer include banana, apple and pear. Thanks to their neutral colors, they do not cause an allergic reaction to the body, they have become leaders. The only thing you should pay attention to is the chair. If no disorder occurs and no skin rashes appear, then after a few days you can move on to more daring experiments. The first fruit puree for a baby should be monocomponent, but after a couple of weeks you can safely mix different fruits.

The introduction of berries into a baby’s diet should be postponed for a while due to their slightly sour taste, which is not always favorably perceived by babies. But by 10 months, they will respond favorably to such a change in diet.

Although Exotic fruits, in the vastness of our homeland are presented in a wide range, most parents do not take risks with their reception. Sometimes in vain. So, mango fruit puree for babies is an irreplaceable storehouse of vitamin K. It is very necessary for children in infancy and no fruit can anymore replenish its norm. It is very good to make multi-component purees from this fruit, in combination with other fruits. The baby will be absolutely delighted.

Apple puree for babies

Apple is the leader of the first baby food among the fruits. The richness of vitamins allows you to supply the baby’s body with all the useful substances, and the ease of absorption helps to overcome poor digestibility. Apple puree for babies is very easy to prepare. Need to take a couple green apples, rinse well and peel them. After cutting into small pieces, place them in a saucepan and add enough water to cover their surface. As soon as the water boils, you should reduce the heat and let the apples boil for 5-10 minutes. Once the apples are cooked, you should let them cool. Apples prepared in this way are perfectly chopped both with a fork and using a blender. If the puree turns out to be very sour, you can add a little fructose or sugar. Although, nutritional supplements should be postponed until better times, since the baby’s body must be saturated with unsaturated fatty acids and own sugars, of which there are enough in the apples themselves.

Apple puree for babies can also be made from baked fruit. In this case, the amount of vitamins stored in the fruit will be many times greater, and saturating the body with useful substances will be many times more effective.

Banana puree for babies

One of the simplest and most favorite complementary foods for children. Banana puree for babies can be prepared in a matter of minutes and eaten even faster. To prepare the puree, you just need to peel the banana and grind it in a blender. The baby will happily eat this delicacy. Banana is ideal for multi-component fruit purees and absolutely harmless for little mischief-makers.

Plum puree for babies

If desired, do plum puree for infants, it is worth considering that it can be introduced only after the child has favorably accepted vegetable and most fruit purees. No plums required heat treatment. Therefore, peeling them from the seeds and adding a little natural juice You can beat it well in a blender and give this puree to your baby. Another undeniable advantage is that it can be stored in the refrigerator for two days.

Plum puree for babies must be given very carefully, as it has a great effect on stool. Therefore, you shouldn’t be surprised by what’s in your baby’s diaper. If the puree causes diarrhea, then you should stop using it for a certain time.

Pear puree for babies

Due to the content of many vitamins, pectins, tannins, carotenes, fiber, as well as mineral substance Pear puree is practically irreplaceable for babies. Among fruit complementary foods, it comes first. To prepare healthy and delicious dish Green, but at the same time sweet varieties of fruits are perfect. After washing and peeling well, the pear must be cut into pieces and filled with filtered water. Boil over low heat for 10 minutes, let cool, and then blend in a blender. Pear puree does not need any additives, although sometimes, for improvement taste characteristics It's worth adding a little lemon juice.

Puree soup for babies

If we talk about puree soup for babies, then it contains simply a storehouse of vitamins. After all, it contains many vegetables that can have a wonderful effect on the baby’s body and saturate it with the necessary elements. Regarding what will be included in the puree soup, you can say: “That’s it!” And it's not a joke. This soup tastes very pleasant and it contains not only vegetables, but also meat, and sometimes fish (it all depends on what is on the table today).

So, you can make puree soup for babies from potatoes, carrots, zucchini, broccoli, onions, cauliflower and of course meat. It is worth adding several meat balls, prepared in advance, to filtered boiling water. For this purpose, you must first twist the lean meat and freeze it in portions. This is very convenient and helps save a lot of time. After the meat has simmered for 7-10 minutes, you can add vegetables and cook until fully cooked. When all the ingredients are ready, you need to let the soup cool. When the soup reaches room temperature, use a blender and grind all the ingredients very thoroughly.

This puree soup for babies will appeal to your taste in any case. It is very tasty and nutritious, and most importantly – healthy.

Meat puree for babies

By 7-8 months, the child has every right to get acquainted with meat puree. At this point, his body is already ready for more complex components and is able to digest meat. In order to prepare meat puree for babies, beef, veal, chicken and turkey fillet, as well as rabbit are fully suitable. They are very well absorbed by the child's body and satiate. It is worth remembering that meat puree should never be prepared in reserve. This means that you only need to cook such a piece of meat that the baby can eat today. As with vegetables, you should start taking purees with one teaspoon. Most likely, no problems will arise with meat puree, since children absorb it with pleasure. Under no circumstances should children be given fatty meats. It is very heavy and poorly absorbed by the body.

Meat puree for babies is very easy to prepare. You should thoroughly boil the dietary piece of meat, cut it small pieces and grind in a blender. It is very important that the child does not get large fibers, since the reaction to such food is well known. Meat puree can be added to vegetables, or by pouring a little vegetable oil, give in this form. The child will definitely try this delicacy and ask for more.

Rabbit puree for babies

Dietary rabbit puree for infants is indicated for children from 8 months. It is imperative to introduce the child’s body to this meat. There are no difficulties in preparation. Unlike other types of meat, rabbit has no fat and is sold without skin, which means that for cooking you can take almost any piece of rabbit and cook until tender. After the meat is well cooked, separate it from the bones and grind it in a blender very well to avoid small pieces.

Rabbit puree for babies can be mixed with potatoes or cauliflower. If you do not want to spoil the taste of meat with other products, then you can add one teaspoon of sunflower or olive oil.

Turkey puree for babies

Everyone knows that turkey puree is one of the healthiest for babies. dietary dishes diet. Despite the dryness of the meat, kids eat turkey meat with pleasure. True, for this you should add some vegetables or oil to it. Like all complementary foods, you should not give more than one spoon for the first time. Despite being hypoallergenic, meat may not be suitable for a baby’s fragile stomach. Therefore, like all complementary foods, turkey should be treated with caution. The recipe is the same as others meat purees.

Chicken puree for babies

Like all meat dishes, chicken puree Very useful for babies. Children are very supportive of this complementary food. In order to prepare the puree, you need to select a fillet, rinse it well in running water and boil until tender. The cooked fillet can be mixed with both vegetables and a spoon of olive oil. For independent complementary feeding, it is very dry, although some children really like it without additional additives.

Puree for babies indispensable component diet. The main thing is to prepare it correctly and administer it on time. It is very important for charming little girls to eat right and caring parents will do everything to ensure that the baby gets maximum benefit from the food consumed.

Vegetable puree - general principles of preparation

Vegetable puree - great addition with meat, poultry or fish dishes, it can also be served on its own. Vegetable puree can often be found in children's, dietary or special medical menus. Vegetable puree has a soft, uniform consistency, so it is easily absorbed by the body. The most popular vegetable puree, which can be found in many cuisines around the world, is potato puree. It is very simple to prepare: boiled potatoes puree with a blender or mash with a masher, mix with hot milk, water or vegetable broth, add a piece of butter and salt to taste. Sometimes a little sautéed onion is also added to this puree. You can diversify classic mashed potatoes with herbs, seasonings and other products: for example, green peas, green beans, champignons, cheese, carrots, turnips, rutabaga, etc.

You can move away from the classics and prepare delicious vegetable puree from Brussels sprouts or cauliflower, broccoli, beets, tomatoes, zucchini, sorrel, asparagus, spinach, pumpkin and other vegetables. In general, all vegetable purees can be divided into 2 categories: single-component or multi-component. It follows from this that you can experiment in different ways and mix a variety of vegetables.

The preparation procedure for all vegetable purees is approximately the same: vegetables are processed, boiled (baked, cooked in a double boiler or slow cooker) and pureed until smooth. This can be done using a masher or blender. Then lay out the crushed additional ingredients, add butter and hot milk. By the way, you can cook vegetables in vegetable broth and grind them together until smooth. Sometimes, instead of butter, you can add any vegetable oil: sesame, olive, pumpkin, etc. Vegetable puree is best served warm.

Vegetable puree - preparing food and dishes

To prepare vegetable puree you need to prepare a kit kitchen utensils, including the following items: saucepan, frying pan, bowl, vegetable cutters and peelers, grater, colander, sieve, knife, cutting board and a blender. You may also need a steamer to pre-cook some ingredients. Vegetable puree is served on regular serving plates along with the main dish.

Preparation of products consists of the following steps:

— Washing and further cleaning of vegetables. If necessary, you need to remove the seeds and stalks. Carrots and beets must be carefully scraped; it is better to remove the skin from tomatoes so that it does not get caught in the puree;

— Washing and chopping greens;

— Preparation of salt, pepper and other spices;

- Preparation additional ingredients: softening butter, heating milk, etc.

Vegetable puree recipes:

Recipe 1: Vegetable puree

Many people know how to prepare mashed potatoes, but not everyone knows how to serve it in an interesting way. IN this recipe of the popular vegetable puree, the recipe for the dish and further method of serving are described. For cooking you will need potatoes, green pea and milk.

Potatoes - several pieces;
1-2 tbsp. l. green peas;
12 g butter;
Milk - 40-45 ml;
Salt.

Wash the potatoes, peel them and cut into pieces as desired. Pour water over the potatoes and let them cook. As soon as the potatoes are completely cooked, pour the broth into a separate glass and crush the potatoes themselves with a potato masher. Heat the milk and pour it into the potatoes. Throw in a piece of butter. Continue kneading everything until smooth. Boil green peas in the drained broth and add to the potatoes. Mix all ingredients. If the puree is too difficult to mix, you can add a little hot broth. Salt the vegetable puree to taste.

Recipe 2: Vegetable puree from carrots

Try instead of usual mashed potatoes prepare carrots. Vegetable puree is perfect as a side dish for many dishes; it is also very tasty on its own. Garlic, ginger and seasonings give the dish a piquant, spicy taste.

A kilogram of carrots;
Half a glass vegetable broth(can be made from cubes);
Nut oil - 30 ml;
Onions - 1 pc.;
Garlic clove;
10 g chopped ginger;
Cumin powder - 1 tsp;
Nutmeg - 2 g;
Mint - a few sprigs.

Boil the broth (or bring water to a boil and dilute bouillon cubes), peel the carrots, chop them and place them in a saucepan. Cook until done (20 minutes). Meanwhile, peel and chop the onion and garlic, fry in a frying pan with a spoon nut butter along with cumin and ginger. Transfer the roast to the pan with the carrots and purée all the ingredients with a blender. Season the carrot puree with salt, pepper and nutmeg. Pour in 15 ml of nut oil and mix thoroughly. Serve with mint leaves. Cooled puree can be reheated in the oven or microwave.

Recipe 3: Cauliflower Puree

A very simple recipe for delicious vegetable puree made from cauliflower, milk and flour. For baby food It’s better to prepare a one-component puree from just one vegetable, and for dietary nutrition Flour can be omitted, although it is used in very small quantities.

650 cauliflower (fresh or frozen);
35-40 g flour;
2-3 spoons of milk;
75-78 g butter.

Wash the cabbage, separate into florets and cook in salted water. Drain in a colander, let the water drain and transfer to a saucepan. Puree the cabbage with a blender. Fry the flour in butter, mix with hot milk and stir vigorously. Add the mixture to the vegetable puree. Place the pan on the fire, add butter and simmer a little.

Recipe 4: Beetroot puree

Beetroot puree is a surprisingly healthy dish, because it is rich in vitamins, microelements and other beneficial substances. In addition, vegetable puree from beets removes toxins and waste, normalizes digestion and restores blood.

Half a kilo of beets;
15-16 g butter;
A quarter glass each of milk and carrot juice;
Tomato juice - 75-80 ml;
Incomplete Art. l. sugar syrup;
Salt - to taste.

Wash the beets thoroughly, peel them and cook in a double boiler. Grate the steamed beets fine grater, season to taste with salt, pour in vegetable juices and warm milk. Also don't forget to add sugar syrup. Mix all ingredients thoroughly and place on low heat. Add the butter, stir again and bring to a boil. Best served hot or warm.

Recipe 5: Vegetable puree from tomatoes and sweet potatoes

Vegetable puree from tomatoes and sweet potatoes (yams) turns out incredibly tasty, appetizing and healthy. The dish can be served as a side dish or on its own. The seasonings included in the recipe add a refined aroma and rich, piquant taste.

A kilogram of sweet potatoes;
4-5 g salt;
Turmeric - 2 g;
A pinch of hot cayenne pepper;
1.5 g nutmeg;
55-60 ml orange juice;
2 g orange zest;
45-47 ml melted butter;
12 g brown sugar;
345 tomatoes;
34 g almonds.

Bake the sweet potatoes until tender, then cut them in half and scoop out the flesh with a sharp spoon. Place in a bowl and mash with a masher. Add turmeric nutmeg, zest, hot peppers, add salt and mix well. Pour in Orange juice and mix the ingredients again. Peel and chop the tomatoes. Heat the oil in a frying pan and add sugar, stirring until it turns reddish and add the tomatoes. Cook over low heat until the tomatoes are soft. Add the tomatoes to the potatoes, mix thoroughly, and heat the mixture evenly. Chop the nuts and fry in a dry frying pan. Serve vegetable puree with toasted almonds.

— You should also try to pierce the vegetables with a knife as little as possible during the cooking process;

— When deciding to prepare vegetable puree for a child, you need to remember that cauliflower, zucchini, turnip and pumpkin are the least allergenic.

We offer simple recipes And useful tips on preparation.

Correct and healthy diet- a guarantee of health and Have a good mood any child, which is why you need to very carefully choose foods for your baby’s diet. This is especially true for baby purees, since this is the first dish that a child tries after breastfeeding or bottle feeding. Puree should be prepared only from high-quality and fresh products, be hypoallergenic and do not contain artificial additives. Now on store shelves there is a wide selection of vegetable, fruit and meat purees for every taste and budget. However, baby purees can be prepared at home using a blender.

There are advantages to making your own baby purees. Firstly, you will be sure that the puree contains only the freshest and healthy foods, especially if these are fruits and vegetables grown on your own summer cottage. Secondly, homemade purees can cost you much less than store-bought ones. So how can you prepare tasty, healthy and nutritious purees that your baby will like? We offer you several simple and healthy recipes single- and multi-component vegetable, fruit and meat baby purees.

Vegetable purees

It is best to start complementary feeding with vegetable purees from zucchini and cauliflower. These vegetables are very easy to digest and rarely cause allergies. A little later, you can introduce pumpkin, potatoes, green peas and turnips into your child’s diet. Remember that when feeding for the first time, you should not add butter, sugar, salt and other additives to the puree: this can be done when the child is 1 year old.

Preparing baby vegetable puree from pumpkin

U pumpkin puree It has a pleasant sweetish taste, so, as a rule, kids eat it with pleasure. In addition, pumpkin is simply a storehouse of vitamins: it contains iron, carotene, pectin, vitamins B, C, E, D, PP and even T - a rare vitamin responsible for metabolism in the body.

To prepare the puree, you need to choose a small pumpkin weighing up to 3-5 kg (small pumpkins are usually juicier and more pleasant to taste and are much easier to clean than “adult” pumpkins). First, wash the pumpkin thoroughly and divide it into two parts. Next, cut it into slices - as much as your baby will eat, peel and cut into cubes. Then boil the pumpkin in a double boiler or saucepan: place it in boiling water and cook for 20 minutes until the vegetable is completely softened. After the pumpkin is cooked, blend it in a blender until smooth. If the puree is too thick, you can add a little breast milk, infant formula or water. Cool the puree to 30 degrees, then you can feed the baby.

Preparing baby vegetable puree from broccoli

Want to understand other important issues? Read

Vegetable purees for infants are one of the first complementary foods for babies. But it is not recommended to start giving it before the child reaches 6 months. By this age, the maturation of enzyme systems begins, which are fully formed by about 12 years. That is, from the age of 6 months, the child is already able to completely digest simple foods. Pediatricians recommend prescribing complementary foods from single-component purees so that the child’s body does not encounter several unfamiliar substances at once. What may entail allergic reaction at the baby's. Gradually you can make more complex vegetable purees, which will include 2 or more products. You can buy vegetable purees for babies in the store or prepare them yourself at home. If you want to feed your baby purees homemade, then chop the vegetables well, bringing them into a non-solid homogenized state.

The first vegetables that need to be included in a child's diet are potatoes, cauliflower and zucchini. Vegetable purees for infants should be started with half a teaspoon. Gradually the serving size increases. But there is no need to rush to accustom your child to large portions new product. Another question arises: how long does it take for a baby to get used to new complementary foods? Interval between injections different products cannot be less than 5 days. Later, you can start adding vegetable oil, cream or lean meat to the vegetable puree. Here are recipes for vegetable purees for infants.

Carrot puree. Take medium carrot, peel it and chop it into small cubes. Pour in enamel pan about 1.5 cups of water and place the carrots there. Cook it covered until the water has completely evaporated and the carrots are soft. While the carrots are hot, they must be rubbed through a sieve. This is an option for preparing purees at the initial stage of introducing complementary foods. Later, you can add milk (2 tbsp) and butter (a quarter tsp) to this recipe. In this case, it is necessary to boil all the components of the puree, after mixing them in homogeneous mass. Cool afterwards.

Take 130 grams of broccoli, wash the florets and separate them. It is also better to finely chop the thick leg of the vegetable. Boil water and put broccoli in it. Hot vegetable rub through a sieve and then beat in a mixer with a few spoons of broth. Finally, add half a teaspoon of vegetable oil.

Combined vegetable purees for infants. You will need zucchini (50 g), potatoes (1 pc.), cauliflower (50 g), carrots (half medium). Peel the vegetables and rinse under running water. Pour water into an enamel pan, place all the vegetables there and leave them to soak for 2 hours. Then pour into another pan clean water and start boiling it. When the water starts to boil, add each vegetable one at a time, every 5 minutes. Start with carrots, then potatoes, then cabbage and zucchini. After the zucchini, cook the mixture for another 5 minutes, then turn off. Pour the broth into the glass, you will need it to give the mixture consistency. You can pour out the rest of the liquid. Beat the cooked vegetables with a blender, gradually pouring in the broth. The mixture should eventually have a consistency similar to liquid sour cream.

The recipes for vegetable puree for babies given above help prepare dishes that are easily digestible by the child’s body. very useful for any age, and small organism they provide everything necessary for growth and development useful material. In addition, vegetable purees are absolutely non-allergenic, which makes it possible to give them to children who often suffer from diathesis. When preparing vegetable puree for a baby under 12 months, try to avoid adding salt to the dish.

if the child has:

excess body weight,

anemia, rickets,

intestinal colic.
But vegetable complementary foods are quite suitable if the child does not have these problems.

Vegetable complementary foods.

To reduce the risk of allergies, complementary feeding begins with foods with low allergenicity. Vegetables include: zucchini, cauliflower, broccoli, pumpkin. In addition to these vegetables, it is recommended to use potatoes, carrots, onion, beets, white cabbage. It is recommended to add vegetable oil to vegetable puree (5 ml per 100 g of product), and the addition of sugar and salt is not recommended.

What vegetables are suitable as the first vegetable complementary food product?

Zucchini.

If you prefer to prepare puree yourself at home, zucchini is most suitable as a first course of complementary feeding in this case. Zucchini is rich in vitamins A and C, potassium and magnesium; it does not irritate the mucous membrane of the gastrointestinal tract, stimulates the secretion of gastric juice and intestinal motility, and is well digested and absorbed. Zucchini refers to hypoallergenic products , retains vitamins and others well beneficial features at long-term storage, so it can be used not only in summer and autumn, but also in winter. This vegetable is very convenient for cooking. baby puree. It cooks quickly and strains well through a sieve, so you can prepare any (small) portion of puree. Young zucchini, without seeds, are more suitable for baby food.

Cauliflower.

Cauliflower and its variety broccoli also belong to foods with low degree of allergenicity , contains many vitamins and minerals. Compared with white cabbage it contains significantly less coarse fiber, therefore does not cause increased gas formation, and acts on gastrointestinal tract as favorable as zucchini. But it is much more difficult to wash and clean, does not store for long, takes longer to cook and is more difficult to pass through a sieve. All this makes it inconvenient if you want to cook it yourself as a first course of complementary feeding at home. It is better to introduce it later, as an additive to the main product (vegetables), when the portion of vegetable puree for your child is already 150 ml - the vegetables will be easy and convenient to grind in a blender.

Potato.

Potatoes are a very convenient product for homemade puree, can be stored for a long time, does not spoil. It does not irritate the gastrointestinal tract (gastrointestinal tract), contains many vitamins, potassium and phosphorus and starch, which helps remove toxins from the body. Potatoes are allowed in the diet of children with gastrointestinal disorders accompanied by vomiting and diarrhea. It can be introduced as the first complementary food product, but with caution, it may cause allergies . It is also not recommended to make potatoes the main component of vegetable puree. After switching to puree different vegetables, it is necessary that the proportion of potatoes in mashed potatoes should not be more than 50%.

Other vegetables in baby food.

Carrot.

It stores well and for a long time, is easy to use... Contains carotene (vitamin A), very useful for growth and vision, contains phytoncides ( natural antibiotics) and many microelements. When boiled, it is easily digestible and does not irritate the gastrointestinal mucosa. Sweet, children really like this taste. But may cause allergies , so it must be used with caution. At daily use pureed only from carrots, carotene accumulates in the body, as a result of which the sclera and skin of the child, especially on the palms and soles, acquire a yellowish (carrot) tint. It is called carotene jaundice , this does not cause harm to the child’s body; carotene is eliminated from the body in a few days after eliminating carrots from the diet. In addition, carrots are much healthier in the form of fresh juices and purees. raw carrots. Therefore, it is recommended to only add carrots to other vegetable dishes, rather than using it separately and daily as a vegetable puree. But for the first time, it is best to let your child try carrots in boiled form, as part of vegetable puree, and only, if there is no allergy, switch to fresh juices and puree. Carrots are allowed from 5 months.

Pumpkin.

Very healthy vegetable, rich in vitamin D and carotene, can be stored well, has a sweet taste, is well absorbed, without causing digestive disorders. Refers to low-allergenic products . But pumpkin, just like carrots, can cause carotene jaundice , therefore, it is not recommended for daily use as the main component of vegetable puree. Including pumpkin puree in your child’s diet 2-3 times a week is very beneficial. Or add small amounts to other vegetables daily. Allowed from 5 months.

White cabbage.

It contains many vitamins and microelements, including the unique vitamin U, but when cooked, a significant part of the vitamins is destroyed, as in other vegetables. Stimulates gastric secretion and intestinal motility, but contains a lot of coarse fiber, which irritates the gastrointestinal mucosa and can cause increased gas formation and stool upset. Enough often causes allergies . Since variety in children's nutrition is encouraged, white cabbage is also recommended to be included in the diet of children under 1 year of age, but later (from 7-8 months) and not as the basis of vegetable puree, but as an additive.

Onion.

It is recommended to add it to vegetable purees in small quantities from 8-9 months; it is used in baby food up to one year only in boiled form. Onions have an irritating effect on the gastrointestinal mucosa, may cause allergic reactions.

Beet.

Beetroot is also recommended as an integral part of vegetable puree, only in boiled from 9 months. It has a sweet taste, has a normalizing effect on the child’s stool with constipation, but may cause allergies and increased gas formation.

Addition to baby food boiled tomatoes, garlic, as well as spices (dill, parsley, fennel) are allowed from 10 months, but there is no particular need for this.

How to make vegetable puree at home.

The puree should be prepared immediately before use.

It is best to allocate a separate small enamel saucepan with a lid for the child.

Select only the best, fresh vegetables for your child.

Wash vegetables thoroughly with running water.

Peel potatoes, carrots, onions, beets; zucchini, pumpkin – peel, remove seeds; Separate cauliflower and broccoli into florets.

Wash thoroughly again and rinse with boiling water.

Chop coarsely, put in a saucepan, pour a small amount water, bring to a boil and cook over low heat, covered, until soft (20-30 minutes).

Do not add salt.

Rub the vegetables through a sieve or blend in a blender. (At the beginning of introducing complementary foods, when there is only one vegetable and the portions are small, a sieve is more convenient; when the portion increases, use a blender).

Add the broth in which the vegetables were cooked to the puree, bringing, if this is the beginning of complementary feeding, to a semi-liquid consistency, later you can make more thick puree, and by 8-9 months, chop with a fork.

In the first week, do not add anything; from the second week from the start of complementary feeding, add vegetable (sunflower) oil 5 ml (1 tsp/l) per 100 g of puree.

Bring to a boil again.

Place on a plate, cool and give to child.

Canned baby food as vegetable complementary foods.

Currently, most experts recommend as vegetable complementary foods canned baby food. According to GOSTs, they must be made only from high-quality, environmentally friendly raw materials, using vitamin-saving technology, the degree of grinding of the product must correspond to the child’s age indicated on the label, and do not contain preservatives, sugar and salt.

Safety precautions when using ready-made purees:

Be sure to check the expiration date on the cap,

make sure that the lid on the jar is not swollen,

Before feeding, store the unopened jar at room temperature or in the refrigerator (not in the sun or in the freezer),

before opening and giving the puree to the child, you need to warm it slightly in hot water,

when opening the jar there should be a characteristic pop,

do not feed the baby directly from the jar if he does not eat the entire portion at once, but put some of the puree in a cup or plate, otherwise it will not be possible to give the child puree from this jar again,

Immediately after you have put part of the puree from the jar into another container, the remaining part should be tightly closed with a lid and stored in the refrigerator for no more than a day.

When choosing canned food for children as vegetable complementary foods, you first need to choose a puree from one vegetable, most often zucchini, cauliflower or broccoli are recommended, and then, as you get used to this product and bring the volume of puree to the age norm, you can try another vegetable puree of this same companies, for example, potatoes with broccoli.