Rich in vitamins

Vitamins

Then we will see foods rich in vitamins, in each, as well as its most important and how to get better absorption functions.

What are vitamins?

Vitamins are substances that do not have their own energy, are necessary for normal physiological functions and are essential because our body is unable to synthesize them.

We therefore look for foods rich in vitamins. An exception is vitamin D, which can be formed in the skin to sun exposure, and K, B1, B12 and folic acid, which are formed in small amounts in the intestinal flora.

History of Vitamins

At the end of the nineteenth century it was believed that only foods are made up of protein, fat, carbohydrates and calories.

In 1906 Hopkins determined that a number of substances in food in small quantities and are essential for life.

But it was in 1912 the biochemist Casimir Funk commissioned to determine its chemical structure was an amine, and as essential for life coined the term “vit-amine”.

Vitamins
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Myths About Vitamins

  • Recovering a vitamin deficiency is slow. Vitamin C actually can be recovered in hours.
  • Vitamins fat.
  • An overweight person cannot be malnourished.
  • Although no deficit have, an extra contribution is good.
  • It is better to take vitamin supplements because they provide more vitamins.

Resistance vitamins

Vegetables and fruits are the main foods rich in water-soluble vitamins. Oils cold pressed (fish and vegetables), are instead, foods rich in fat-soluble vitamins.

Less resistant are the Vit C and B1.

Factors which depends the loss of water-soluble vitamins

  • The time elapsed since the vegetable is collected.
  • The presence of oxygen in the air oxidizes the vegetables.
  • Leaching: it is necessary to cook food with little water and in large pieces.
  • Oxidase enzymes that are released when cutting vegetables, destroyed about 70 °.
  • The cooking time and temperature.
  • Salt makes the amount of vitamins leaving the inside cells is greater.
  • Light accelerates oxidation.
  • The presence of additives: sulfites and derivatives, chlorine, nitrites, alkalizing (bicarbonates).
  • Industrial processes often destroy vitamins. They are better UHT sterilization processes (high temperatures for a very short time).

Needs vitamins

The needs are subject to specific physiological state of the individual, baby, child, pregnant woman …

FEATURES NEEDS SOURCES DEFICIT
VIT C
(ascorbic acid)
Antioxidant
Regenerating the vit E.
absorption of iron.
Men: 90 mg
Women: 75 mg
Fruits and vegetables,
Acerola, cruciferous, kiwi, papaya, orange.
Scurvy (weakness, muscle pain, gums and joints)
Thiamine B1
Riboflavin B2
Niacin B3
AC.PANTOTHENIC B5
Biotin B8
ATP synthesis
Imp. Syst.Cardiovascular and nervous.
H B1: 1.2 mg
M: 1.1 mg
B2 H: 1.3 mg
M: 1.1 mg
B3 H: 16 mg
M: 14 mg
B5 5mg
B8 30 ug
Groundnut, pine nuts, hazelnuts, sunflower seeds and sesame, quinoa, meat, aged cheese, blue fish, legumes, eggs, nuts Beriberi, skin lesions, eye and nerve tissue.
Pellagra
B6 Pyridoxine
FOLATE B9
Cobalamin B12
Synthesis and degradation of amino acids and neurotransmitters.
Synthesis Nucleic acid
B6 1.3mg
B9 400 mg
B12 2.4 mcg
B6 fish, walnut, hazelnut, wheat germ.
B9 legumes, seeds, nuts, green leaf.
B12 clams, oysters, mussels, meat, fish, eggs, milk.
Neurological disorders, anemia, hiperhomocisteinmia
VIT A (retinol)
Retinoids or carotenes
Visioning process
growth and development of tissues
Cell Differentiation
H: 900 mg
M: 700 mg
Retinol: bluefish, aged cheese and egg.
Carotene: pumpkin, papaya, carrot, watercress, dried apricot.
Night blindness
Mal OPERATION.Sist. Immune
Alteration of epithelium
loss of smell, systemic infections.Respiratory and intestine, scaly skin
VIT D
Colecalfiferol
ergocalciferol
Hormonal regulator
fixation of Ca and P in the intestine, bone, Ca uptake in the kidney, blood coagulation
H and M: 5 ug
15 min sun
Blue fish, eggs, butter, sun-dried mushrooms Osteomalacia, rickets, osteoporosis
VIT E
tocopherol
Lipid antioxidant
fucionam. Sist.Immune
Cardioprotectant
Protector gentiales cells.
H and M: 15mg vegetable oils (wheat germ) Whole grains. Changes in membranes and reproductive function, fetal resorption.
VIT K
Fitoquinonas
menaquinones
menadione
Involved in blood clotting and bone metabolism. H: 120 mg
M: 90 .mu.g
Fruits, greens, vegetables, cabbage, turnips, kiwi, dried plum. Hemorrhages.

Deficiency

Vitamin deficiency causes long-term diseases such as night blindness (for lack of Vit A), rickets (for lack of Vit D), scurvy (lack of Vit C), pellagra (for lack of niacin) and beriberi (lack of thiamine) is obviously very necessary to take a variety of foods rich in vitamins.

You may also like to read another article on EGoodH: Some tips to eat better and healthier

Lack

  • By an insufficient supply.
  • Fault in intestinal absorption.
  • Biliary insufficiency

For increased requirements

  • For a refined, diet low in foods rich in vitamins.
  • By increasing toxic (liver helps the elimination of vitamin B1).
  • By increasing oxidants and free radicals. (e.g. snuff, it takes more vit C).
  • By increasing stimulants. (e.g. caffeine, it takes more B5).
  • Stress.
  • For competitive sport.
  • By diuretics and laxatives.
  • For some drugs; Aspirin, contraceptives, antibiotics, anticoagulants.
  • By abrupt withdrawal of high doses of vitamins.

Cooking vegetables to not lose water-soluble vitamins

Vitamin C is lost by oxidation and dissolution (vitamins with the cooking water mix). While cutting vegetables enzymes that cause rust vegetables are activated, lose their vitamins, you can be seen at the edges of these since they turn brown with time.

For this not to pass the vegetables are added to boiling water. If we let the steam fill pot before adding the vegetables and then we cover, contact with oxygen in the air will be minimal, as the steam displaces the air.

To the solution is minimal play with the three factors that influence it

  • The residence time of the vegetables in water.
  • The amount of water.
  • The size of the pieces of vegetables.
Scalding very small pieces Much water Soon, one minute
Steam Small pieces No contact with water more time, 10-15min
Boiled coarsely little water

Average time 10 minutes

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