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Nutrition for your baby
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WHEN PREPARING VEGETABLE PURÉES YOU SHOULD
10 sep 2014
- Wash all the vegetables well to remove all traces of dirt and soil.
- Peel all the vegetables and steam them until their consistency is soft and easy to digest.
- Start using Olive Oil as a dressing for the purée, as this will provide healthy fats (omega 3 and 6). Add no more than teaspoon and always add it cold.
- Do not use salt or condiments of any kind
- All purées should be used fresh as oxidation diminishes nutrients.
- Cooking vegetables also diminishes nutrients. That’s why we suggest using the water left over from steaming to create the purée or add rice/corn semolina.
- Vegetables that you have steamed and you are not going to use can be kept in the fridge but for no longer than 24 hours. To save time, you may make a purée and then freeze it for use at a later date. Defrost it in the fridge and try to avoid the microwave.
- Try making purées using different combinations so as to give variety to your baby’s diet, otherwise he may get bored.