Яблоко считается полезным и гипоаллергенным фруктом. Вводится оно самым первым из всех фруктовых культур. Фруктовый прикорм предлагается в виде пюре или сока.
Оглавление |
Польза яблок
Фрукт имеет в себе большое количество полезных микронутриентов и витаминов.
В нем много клетчатки, которая положительно влияет на функцию пищеварительного тракта.
Клетчатка является питательным субстратом для кисломолочных бактерий кишечника, купируя дисбиоз.
В фруктовой культуре есть следующие полезные вещества:
- Вит. С — обеспечивает иммунную защиту организма, укрепляет стенки сосудистого русла.
- Вит. группы В — способствуют нормальной работе нервной системы, повышают проводимость нервных окончаний, улучшают состояние кожного покрова.
- Вит. Е — налаживает функцию половых органов, требуется для повышения иммунитета, стимулирует регенераторную функцию кожного покрова, тормозит старение.
- Вит. Р — укрепляет стенки сосудов, участвует в окислотельно-восстановительных реакциях совместно с витамином С, не дает окисляться аскорбиновой кислоте и адреналину.
- Марганец — требуется для усвоения кальция, способствует всасывания витаминов В, Е, С, меди, предупреждает развитие онкопатологий.
- Калий — нужен для транспорта воды в клетки, работы сердечной мышцы.
- Магний — обеспечивает нормальную функцию нервной системы, предупреждает судороги в ногах.
Фосфор, находящийся в фруктовой культуре, помогает усвоению кальция, укрепляет костную ткань.
Хром регулирует углеводный обмен, нормализует уровень глюкозы в крови, предупреждает развитие нейропатий, патологий центральной нервной системы.
Медь улучшает работу мозга, помогает всасыванию железа, образованию красных кровяных телец.
Также в фруктовой культуре есть небольшое количество железа, которое предупреждает развитие анемии.
С какого возраста можно давать яблоко грудничку
Культуру можно начинать включать в рацион с 4-6-месячного возраста.
Давать его рекомендуется уже после того, как введены основные овощи (кабачок, цветная капуста, брокколи), каши (гречневая, рисовая, кукурузная).
Яблоко является первой культурой, с которой начинают введение фруктового прикорма.
Оно является гипоаллергенным продуктом.
Не следует начинать введение фруктовой культуры перед овощным прикормом и кашами.
В противном случае младенец откажется кушать злаковый и овощной прикорм, так как они менее сладкие.
По этой причине яблоко получается дать младенцу только к 5-6-месячному возрасту (требуется время для адаптации к первым овощам и злакам).
В каком виде можно давать яблоко грудничку
Фрукт для грудничков до 1 года рекомендуется включать в виде фруктового пюре.
Первое время прикорм покупают в магазине. Баночное пюре хорошо измельчено, имеет полужидкую консистенцию, обогащено витамином С.
Промышленный продукт специально адаптирован для пищеварительной системы младенца.
Баночное пюре следует давать первые 2 месяца.
Если малыш хорошо переносит промышленный продукт, можно попробовать дать грудничку яблочное пюре, сделанное в домашних условиях.
Такое блюдо будет содержать больше клетчатки и витаминов.
После усвоения пюре допустимо вводить яблочный сок.
Продут должен быть пригоден для детского питания (Агуша, Малышам и другие марки).
После года допустимо готовить яблочный пирог, компот, салат, пудинг, запеченные яблоки и другие блюда.
По мере роста малыша блюда больше походят на взрослые.
Как начинать введение
Начинают введение яблока с фруктового пюре. Первый раз продукт предлагают в 12:00, чтобы посмотреть на самочувствие грудничка.
Количество прикорма составляет в первый день 1-2-3 г (на кончике чайной ложки).
Если переносимость прикорма хорошая, отсутствует аллергическая реакция, диспепсия, можно постепенно увеличивать порцию пюре.
На введение прикорма выделяется до 2 недель.
Если продукт подошел малышу, можно его сочетать с кашами.
Нельзя предлагать ребенку новое блюдо, если он болеет или идет вакцинация.
В эти периоды иммунная система слабая, поэтому может возникнуть непереносимость.
Как готовить яблочное пюре
Пюре из яблок можно делать из свежего, запеченого или тушеного фрукта.
Блюдо из свежего плода делают при помощи блендера. Плод ошпаривают кипятком, очищают от кожуры, удаляют косточки и грубые частички, нарезают кусочками.
После обработки и нарезки плода, кусочки складывают в чашу блендера, перемалывают до однородной консистенции.
Допускается готовить пюре из запеченных яблок.
Для этого фрукты (в кожуре) промывают под проточной водой, выкладывают на противень, запекают на протяжении 25-30 минут.
После приготовления плоды остужают, мякоть выкладывают в чашу блендера, перемалывают до пюреобразного состояния.
Пюре из тушеных плодов готовят аналогичным образом.
Фрукты очищают, нарезают крупными кусочками, варят 20-30 минут. Кусочки выкладывают в чашу блендера, измельчают до однородной консистенции.
Пюре из свежих плодов имеет в себе больше питательных веществ, чем тушеные и запеченные. Концентрация витамина С в свежих фруктах больше.
Как делать тертый фрукт
Тертый фрукт подойдет для малышей старше 9-месячного возраста. Фрукт ошпаривают кипятком, очищают от семечек, кожуры.
Мякоть натирают на терке (мелкой или крупной).
Младенцу измельченный фрукт предлагают сразу после приготовления, так как натертая масса быстро темнеет и теряет вкусовые качества.
Также со временем разрушается витамин С.
Рецепты приготовления
Самые популярные блюда после года — это пудинг, пирог. Дети очень любят десерты, приготовленные в домашних условиях.
Для пудинга берут манную крупу, яблоко, яйцо, сахар, панировочные сухари.
Все составляющие перемешивают.
Полученную массу выкладывают в форму, запекают при температуре 150°С на протяжении 30 минут. Подают в остывшем состоянии.
Яблочный пирог делают из 4 яиц, 2-3 яблок, муки (2 стакана), 200 г сливочного масла, 1 стакана сахара, гашеной соды (5 г).
Желток яйца отделяют от белка. Желток перемешивают с сахаром (2/3), мукой, содой. Белки взбивают с сахаром (1/3 часть), добавляют очищенные и измельченные плоды.
Всю белково-яблочную массу выкладывают в противень, сверху выливают остальное тесто. Запекают в духовом шкафу на протяжении 30 минут при температуре 180°С.
Можно сделать манную кашу с яблоком. Для этого манку (4 чайной ложки) заливают молоком (250 мл), доводят до полуготовности, добавляют яблочного пюре или тертого плода.
Массу доводят до готовности. В блюдо можно положить ягоды в качестве украшения.
Часто делают салат из яблок, груш и банана. Фрукты натирают на терке или измельчают ножом.
Заправляют блюдо кефиром, йогуртом или сметаной. В салат можно добавить и других фруктов, уже включенных в рацион.
Фрукт часто сочетают с капустой. Белокочанную капусту измельчают шинковочным ножом, яблоко, морковь натирают на терке.
Все составляющие перемешивают, добавляют немного соли и сахара. Салат заправляют растительным маслом, украшают клюквой (если она введена в рацион).
Яблоко является полезным фруктом, которое обязательно должно присутствовать в рационе младенца до и после года.
Фрукт относится к гипоаллергенным культурам, безопасен для пациентов с отягощенным аллергоанамнезом.
Из продукта можно готовить пюре, пудинг, пирог, салаты.
Включают в рацион его с 4-6-месячного возраста, но только после овощей и каш.

ВРАЧ — ПЕДИАТР
Образование: Сибирский государственный медицинский университет.
Сертификат специалиста по специальности «Педиатрия»
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