Only vegetables and fruits contain vitamins C and A. Vitamin A maintains vision, prevents dry eye disease and night blindness, and guards against respiratory illnesses. It is abundant in dark green and orange-red vegetables.Therefore, babies should eat plenty of vegetables for comprehensive nutrition!
Baby Food Time: Baby's Favorite Vegetable Purees (Public Health Network)
I. Spinach Puree
Ingredients: Spinach
Method:
1. First, tear the washed spinach leaves into small pieces by hand. Avoid using a knife to prevent coarse fibers from mixing in, which can be difficult for infants to digest.
2. Simultaneously bring an equal amount of water to a boil. Add the shredded leaves to the boiling water and cook for about 10 minutes.
3. After cooling slightly, pour the cooked shredded leaves and their cooking liquid into a stainless steel or copper mesh strainer. Drain the liquid, then use a stainless steel spoon to scrape and press the mixture through the strainer.
4. Discard the residue. The puree collected in the strainer is the vegetable puree.
Serve the puree alone or mix it into thin porridge or soft noodles. Feed 15 grams per serving, 1-2 times daily.
II. Four-Vegetable Puree
Ingredients: 50g carrot, 50g cauliflower, 25g peas, 25g edamame, 50g milk, a pinch of salt.
Method:
1. Wash carrots, cauliflower, peas, and edamame separately. Peel and dice carrots. Break cauliflower into small florets. Shell peas and edamame. Steam each ingredient in a small bowl until tender. Mash each into a paste and combine.
2. Bring milk to a boil, pour into the vegetable puree, add salt, and mix thoroughly.
Nutritional Value: This four-vegetable puree is flavorful, easily digestible, and highly nutritious. It contains abundant protein, fat, calcium, phosphorus, iron, carotene, vitamin C, vitamin A, and B vitamins.
III. Spinach Puree
1. Blanch spinach in boiling water, chop finely, and blend into juice.
2. Mix rice flour with spinach juice to form a thin paste.
3. Bring a small amount of water to a boil in a pot. Pour the prepared paste into the boiling water while stirring continuously.
4. Once boiling, add a pinch of salt and shiitake mushroom powder. Drizzle with vegetable oil and simmer briefly.
Note: After blanching spinach to remove oxalic acid, its rich folic acid content supports brain development.
4. Once boiling, add a pinch of salt and shiitake mushroom powder. Drizzle with vegetable oil and simmer briefly.
Note: Blanching spinach removes oxalic acid, releasing its abundant folic acid essential for brain development.
IV. Carrot Puree
Ingredients: 150g carrot, 100g milk, sugar to taste.
Method:
1. Wash carrots, peel, and steam until tender. Mash thoroughly, then mix in milk and sugar until smooth.
2. Transfer mixture to a pot, add a small amount of water, and simmer over low heat until thickened into a paste.Nutritional Information: Carrot puree is rich in calcium, phosphorus, iron, and beta-carotene. It serves as a common complementary food for infants and young children. 5. Green Bean Puree Ingredients: 150g fresh tender green beans, 10g sesame paste, small amounts of chopped scallions, salt, sugar, and vegetable oil.
Method:
1. Remove strings from green beans, wash, steam until tender, then chop finely into puree. Mix sesame paste with a small amount of cooled boiled water to form a paste; set aside.
2. Heat oil, stir-fry chopped scallions briefly, then add green bean puree. Stir-fry until moisture reduces slightly, add salt and sugar, mix well, remove from heat, and stir in sesame paste.
Nutritional Value: Green bean puree is rich in protein, fat, carbohydrates, phosphorus, calcium, iron, and other nutrients. It effectively prevents and treats conditions like prolonged diarrhea in infants and malnutrition in children.