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In cold weather, we strive to stock up on vitamins so that our body can fight back any infection. A huge number of nutrients contain vegetables, herbs, fruits and herbs.
In order to regularly receive vitamins and fiber, vitamin salads must be eaten every day at least a little. The basic rule in the preparation of vitamin salads is cooking immediately before use in order to preserve beneficial substances, since, for example, vitamin C is rapidly destroyed when it comes into contact with air. Vitamin salads are especially useful in that they contain mainly fresh, thermally untreated vegetables, so our body will receive a maximum of nutrients.
White Cabbage Vitamin Salad
White cabbage is a unique product, a storehouse of healthy vitamins and minerals. Let us consider in more detail the vitamin composition and the benefits of cabbage for our body.
A fresh vegetable is able to make up for a deficiency of vitamin C. Due to the lack of which fatigue increases, immunity decreases. White cabbage is very effective in losing weight, it is rich in substances that normalize the state of metabolism and contribute to the burning of existing body fat.
Vitamin PP improves the functioning of the gastrointestinal tract. In addition, vitamin PP is retained in cabbage even as a result of heat treatment and canning.
Vitamin U is useful for stomach and duodenal ulcers.
Also in white cabbage there are a large number of valuable mineral substances - such as calcium, potassium, zinc, iron, phosphorus, sulfur, manganese, aluminum. In addition, cabbage is also a source of acids and salts useful for the body, for example, valuable folic acid.
Ingredients
- Cabbage - 300 g
- Apple - 1 pc.
- Vinegar - 1 tbsp. l
- Sugar - 1 tsp.
- Salt to taste
- Olive oil - 1 tbsp. l
- Spices for salad - to taste
Cooking method
- Chop the cabbage, add salt, vinegar and heat, stirring, in a pan with a thick bottom. When the cabbage settles a little (after 3-5 minutes), remove from heat, cool and squeeze out excess juice with your hands.
- Cut the apple into strips, add to the cabbage, season with sugar, salt, spices, olive oil and mix well.
Pepper Vitamin Salad
Few people know that in terms of vitamin C content, bell peppers are second only to rose hips and black currants, and among all vegetables, he is an absolute champion. In addition, it has a rather rare vitamin P, which is an indispensable helper of our heart and blood vessels. Vitamin P makes the walls of blood vessels more elastic, and vitamin C "cleans" them of cholesterol plaques. Thanks to this combination, the daily use of pepper in food can reduce the risk of stroke.
Pepper also contains B vitamins, which have a beneficial effect on sleep and the state of the skin and hair, potassium (improves the cardiovascular system), iron (improves blood composition), iodine (normalizes metabolism and positively affects the development of intelligence).
Ingredients
- Bell pepper - 250 g
- Tomatoes - 2 pcs.
- Onion - 1 pc.
- Vinegar - 1 tbsp. l
- Olive oil - 1 tbsp. l
- Salt to taste
- Spices for salad - to taste
Cooking method
- Peppers grease 2 tbsp. l oil, and then bake in the oven at 200 ° C until a beautiful brown shade is obtained (approximately 10-15 minutes), remove, transfer to a plate, cover with a film and leave for 7 minutes, peel the peel, remove the core. Cut the pulp into wide strips.
- Cut tomatoes into slices, onions into half rings. Mix everything, season with salt, spices, vinegar and oil.
