The Benefits of Chayote Squash and Other Vegetables for Baby

So that the baby is more friendly with vegetables, after the period of exclusive breastfeeding 6 months, introduce vegetables first before fruits. This tasteless source of vitamins and minerals will be recorded in the baby's memory. If he is given fruit that tastes sweet first, it will generally reject the vegetables given later. These are common vegetables given for babies aged 6-12 months.


Celery. This vegetable is generally used as an addition to the taste of food, for example when making soup. However, it's not wrong if you make it as a mixture of porridge or rice baby team. even though it is used as an enhancer of taste, celery contains considerable calcium and phosphorus. In 100 grams of celery there are 50 milligrams of calcium, and 40 milligrams of phosphorus.

Spinach. This green vegetable contains high vitamin A (in the form of beta-carotene), which is 1872 micrograms / 100 grams. In addition, spinach is also rich in B vitamins, vitamin C, folic acid, calcium, phosphorus, manganese and iron minerals. Spinach is also very important for baby's brain formation. Red spinach is also a source of vitamins and minerals especially calcium. In 100 grams of red spinach, there are 368 milligrams of calcium. In addition, red spinach is also rich in phosphorus and iron, as well as vitamin A, B1 (thiamine) and C.

Chayote Squash. Rich in phosphorus and calcium. In 100 grams of squash contains 25 milligrams of phosphorus and 14 milligrams of calcium.

Carrot. It's good for eye health because of its fairly high vitamin A, which is around 3600 micrograms in 100 grams of carrots.

Broccoli. Rich in calcium and folic acid. In 100 grams of cooked broccoli, it contains 56 micrograms of folic acid and 88 milligrams of calcium. It's just because the shape is rather hard, broccoli must be really soft and crushed when served for the baby.

Tomato. Contains enough vitamin C, which is 40 milligrams in 100 grams of tomatoes. In addition, tomatoes also contain a food called lycopene. Substances that give a red color to tomatoes are antioxidants.

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