Vegetable sauté recipe. Calorie, chemical composition and nutritional value

Incredible aroma, juicy pieces of vegetables, delicate taste- that's what a saute of blue ones is. A dietary, light, but at the same time satisfying dish will be appropriate both in everyday life and in holiday menu... It is served as an appetizer, as a main course or as a side dish for meat. Saute blue is delicious both hot and cold.

Saute and stew: what's the difference

Behind the word "saute" is a stew-like dish. Even the classic set of products for these two dishes is the same: blue ones, tomatoes, bell pepper, onion... The difference lies in the principle of preparation.

Initially, the word "saute" was not called the dish itself, but the culinary technique. From French "sauter" is translated as "to jump". Vegetables are fried in a frying pan or in a saucepan, but during cooking they are not stirred with a spatula or spoon, but "shaken". As a result, they are juicy and do not fall apart. Saute is brought to readiness by stewing, but even at this stage, the components are not mixed with a spoon. Thanks to this culinary technique, it is possible to preserve the integrity of the components. The aromas of the products from which the dish is prepared complement each other, combining into a culinary symphony.

Vegetable stew is prepared differently: it is stewed. During the cooking process, the dish is stirred, the pieces of vegetables become loose. At first glance, the differences between sauté and stew are insignificant, but the cooking technology, according to gourmet reviews, affects the final taste.

Shaking the ingredients in a skillet, as the saute technique suggests, takes some skill. Take a minimum of vegetables until you "fill your hand".

The subtleties of cooking

How do you make an eggplant sauté to make it really tasty? Everything is important: both the preparation of the ingredients and the choice kitchen utensils, and adherence to culinary techniques. Follow these tips to easily master the tricks of sautéing.

• Chop vegetables correctly. The main ingredient in the dish is eggplant. It needs to be cut coarsely. In circles or cubes - the choice is for the hostess. The rest of the components can be cut arbitrarily, but it is better also large - it looks more harmonious.
• We remove the bitterness from the blue ones. Eggplants have a specific bitter taste. Bitterness will spoil the taste of the dish, so it must be removed first. The blue ones cut on a honeycomb are soaked in water with the addition of salt for 30 minutes or salted and left for 20 minutes, and then washed. Remember that young vegetables have less bitterness, and overripe vegetables can even cause poisoning due to the high content of corned beef.
• Choosing the right utensils. Saute preparation consists of two stages - frying the ingredients and stewing. You need a frying pan and a stewing container. Ideal if you have a stewpan: it is convenient to "shake" vegetables in it. You can prepare a sauté of eggplant and pepper in a frying pan in which the food was fried, but only if it has high sides. You can bring the dish to readiness in a cast-iron cauldron or in a saucepan with a thick bottom. In the final stages of cooking, you can use a multicooker.
• We fry the ingredients separately. You need to fry the components of the dish alternately. If you put everything in a frying pan at once, then the vegetables will let the juice out and start stewing - you get a stew. The exception is frying. Carrots and onions can be fried in the same pan, but you need to lay them one by one: onions come first.
• We use a minimum of oil. Use a little oil to fry vegetables. Especially you cannot pour a lot into a frying pan for blue ones: they absorb fat like a sponge. As a result, instead of low-calorie light meal you can get a salad that is dripping with oil.
• Do not mix the components. Saute ingredients should not be mixed with a spoon or spatula - neither during the frying phase, nor when stewing. Otherwise, you get porridge. So that the vegetables are evenly fried and not burnt, the pan must be shaken periodically: the ingredients should bounce.
• We monitor the temperature. You need to fry vegetables over low heat. Otherwise, they will burn. You cannot use a spoon, and when shaking it, it is difficult to determine that the vegetables have begun to burn. But first, you need to heat the oil, and only then reduce the heat: this way the vegetables will quickly "grab" and all the juices will remain inside the pieces. Stew to a minimum: vegetables should be saturated with each other's flavors, "reach" until cooked, but not boiled.
• Lay out in layers. In the classic recipe, the toasted ingredients are laid out in layers in a saucepan or cauldron. Do not stir with a spoon. You can only lightly shake off the container.

Saute is stirred when serving, but the movements should be gentle. Decorate with chopped herbs on top, sprinkle with feta slices. V Caucasian cuisine walnuts are used as "sprinkles".

The classic eggplant sauté recipe ...

Description. The classic saute of blue requires minimum set ingredients: use only vegetables, herbs, spices. You can take any greens, but usually housewives add parsley or dill.

Ingredients:

• blue ones - four medium vegetables;
• Bulgarian pepper - two (preferably of different colors);
• tomatoes - three large (red);
• onion - a large onion;
• carrots - one large;
• garlic to taste;
• greens - a bunch of dill / parsley;
• sugar - by eye;
• salt, ground pepper - to taste;
• vegetable oil- for frying.

Stages

1. Cut the blue rings. Soak in salted water for 20-30 minutes.
2. Cut carrots into slices, pepper and onion into half rings. Do not mix blanks.
3. Make cruciform incisions at the base of the tomatoes. Dip the tomatoes in boiling water for a couple of seconds, remove from hot water into cold water. Remove the skin, cut the pulp into large cubes.
4. Fry the prepared blue ones in a pan. Minimum oils. Turn over by "shaking" method. It is advisable to spend no more than two minutes on frying.
5. Fry the rest of the vegetable preparations separately, except for the tomatoes. Remember to stick to the classic technique - don't mix in the traditional way.
6. Squeeze out the garlic, mix with salt and ground pepper.
7. Pour some oil into a saucepan. At the bottom are eggplants. You need to sprinkle them with spices and a little bit with sugar - for a delicate taste.
8. Layer the rest of the vegetables - fried and tomatoes. The order can be any. If the depth of the container allows, then the layers can be repeated.
9. Cover the saucepan with a lid. Bring to readiness over low heat. The last cooking step will take about 20 minutes.
10. Serve generously with herbs.

Following the classic recipe, you can make a spicy eggplant sauté. Just add more garlic and chili peppers - it turns out a snack for the "spicy" lovers.

... and 3 culinary fantasies

There are many blue sauté recipes. The technology remains the same, but the ingredients change. Other vegetables are added to the traditional set of the hostess: zucchini, cauliflower, potato. Harmoniously "sound" in dishes with blue mushrooms. It is better to take champignons, as forest mushrooms have a bright taste: they can "hammer" the taste and aroma of other vegetables. If you want to prepare a full-fledged second course, you can add meat - it will turn out delicious and satisfying.

You can experiment not only with ingredients, but also with seasoning. Bay leaves, saffron, suneli hops, nutmeg - thanks to spices, a familiar dish will acquire a completely new taste.

With Chiken

Description. Hearty dish that can be served for lunch. Chicken can be replaced with any meat, then the cooking time will increase. The main condition is that the meat should be lean. The recipe allows you to experiment: you can add any vegetables, mushrooms and get a new dish every time. Serve the sauté with meat hot.

Ingredients:

• blue ones - three medium fruits;
• sweet pepper - two pieces;
• carrot - one large root vegetable;
• onion - large head;
• tomatoes - two pieces;
• chicken - one fillet;
• garlic to taste;
• vegetable oil - by eye;
• spices, herbs - your choice.

Stages

1. Cut the blue ones into circles. Salt. Leave for 20 minutes, then rinse.
2. Cut the fillet into large cubes, carrots and tomatoes into slices. Chop the onion and pepper in half rings.
3. Fry the ingredients in a saucepan in turn, not forgetting about the cooking technique: without a spatula, mix with "shaking".
4. Put the fried vegetables and meat in a deep container in layers. The order is at your discretion, but the tomatoes must be on top. Add garlic, seasonings.
5. Simmer covered over low heat for about 30 minutes.
6. Sprinkle generously with herbs at the end.

Try minced sauté. Chop the vegetables coarsely enough. The combination of different textures is unusual.

With potatoes

Description. For cooking potatoes are boiled until half cooked, other vegetables are fried separately. Tomato juice is added according to the recipe, but you can take fresh tomatoes. Use more spices for a bright flavor. If you add oregano, coriander, cumin to the traditional set of spices (salt and pepper), the dish will "sound" in a new way.

Ingredients:

• eggplant - two young vegetables;
• potatoes - 0.5 kg;
• onion - one - two onions;
• carrots - two root crops;
• tomato juice - a glass;
• garlic to taste;
• spices - to choose from;
• any greens;
• vegetable oil - for frying.

Stages

1. Cut the blue ones into large cubes. Salt, wait 20 minutes, rinse under running water. Fry by shaking for a couple of minutes.
2. Cut the potatoes into cubes. Boil until half cooked. You can add bay leaves to a pot of potatoes for flavor.
3. Cut the carrots into large strips, the onion into half rings. Fry together, shaking the saucepan.
4. Place all vegetables in layers in a deep container with a thick bottom. Add spices, garlic. Fill tomato juice... Simmer for 20 minutes.
5. Remove from heat, add chopped herbs and let it brew for ten minutes.

Add parsley, basil and cilantro to a sauté with blue and potatoes. This combination of greens will provide a dizzying aroma and spicy taste.

With apples

Description. The dish is prepared without frying and onions. Saute with apples turns out to be tender. Take sweet and sour fruits: they will give "sourness" that harmoniously complements the vegetable taste.

Ingredients:

• blue ones - four young vegetables;
• Bulgarian pepper - three (different colors);
• carrots - two large root crops;
• apples - three medium sweet and sour fruits;
• tomatoes - four large;
• spices to taste;
• vegetable oil (refined) - for frying.

Stages

1. Cut the blue ones into cubes, salt, wait 20 minutes to leave the bitterness. Rinse under running water.
2. Fry the dried eggplant cubes for three minutes using the "sauté" technique: not stirring with a spatula, but shaking.
3. Dice the carrots and peppers. Fry one by one.
4. Place the fried vegetables in a saucepan. Add any spices. Top with coarsely chopped tomatoes. They are preliminarily peeled off.
5. Let the sauté simmer for 15 minutes.
6. Add large apple cubes. Put out three minutes. Remove the saucepan from the stove, let the dish brew for ten minutes.

If you like unusual tastes, then add garlic squeezed through a press and a little cinnamon (literally at the tip of a knife) in a sauté with apples and blue apples: an unusual combination will conquer real gourmets. Sprinkle sesame seeds on top.

Changing technology

The secret of making sauté with eggplants and tomatoes lies in a special technology. But who said that by changing it a little, you cannot get tasty dish? Sure! The main rule is that vegetables in a sauté should not fall apart like in a stew. It is important to fry them beforehand and not stir with a spatula in order to maintain their shape, but where they will "reach" is not important. Cook the sauté in the oven or slow cooker and make sure it works out as well as the sauté pan.

Often housewives put all the vegetables from the classic saute set together and stew in a slow cooker or bake in the oven. But this is a stew, not a sauté.

We do it in a multicooker ...

Description. To cook eggplant sauté in a slow cooker, vegetables must first be fried. This can be done right in the bowl of the "helper", but be sure to fry the components separately, and then combine and extinguish.

Ingredients:

• blue ones - three young fruits;
• zucchini - two small;
• tomatoes - two large;
• carrots - two medium root vegetables;
• onion - one large onion;
• sweet pepper - two pieces;
• basil, mint, cilantro - a couple of twigs;
• garlic, spices - to taste;
• sunflower oil (refined) - for frying.

Stages

1. Cut the blue ones into circles. Remove the bitterness by soaking in salted water (keep for 30 minutes).
2. Cut the courgettes in the same way as the blue ones. Chop the carrots into strips, cut the pepper and onion into half rings.
3. Fry the vegetables separately in a slow cooker. It is enough for them to "grab", there is no need to wait for readiness.
4. Pour boiling water over the tomatoes. Remove the skin, cut into wedges.
5. Place all vegetables in a multicooker bowl. Add spices, but do not stir the layers. Select the "Extinguishing" mode, insert 20 minutes on the timer.
6. Chop the garlic, herbs. Add everything to the bowl after the end of cooking beep. Turn off the appliance, leave the saute in a closed multicooker for ten minutes: this way the dish will be saturated with the aromas of herbs.

Saute is made from low-calorie ingredients, but the roasting process adds calories to the vegetables. Can be done dietary option: Steam the ingredients separately, then put everything in the multicooker bowl and bring to readiness in the "Braising" mode. To prevent vegetables from turning into "porridge", do not stir them and watch the time: it is enough to stew the steamed vegetables for ten minutes so that their tastes and aromas combine into a single "ensemble".

... and in the oven

Description. The eggplant sauté recipe in the oven assumes that all the ingredients are fried first. It is necessary to fry separately, without stirring with a spatula, with a minimum amount of oil and literally for a couple of minutes - this will "seal" the juice in the vegetables and keep the shape of the pieces.

Ingredients:

• blue ones - three pieces;
• champignons - 300 g;
• carrots - one large;
• Bulgarian pepper - two different colors;
• shallots - four pieces;
• tomatoes - three large;
• greens - to choose from;
• garlic, spices - optional;
• refined oil - by eye.

Stages

1. Cut the little blue into circles. Cover with water and salt for 30 minutes.
2. Cut the mushrooms into slices, carrots - into slices, peppers - into strips, onions - into rings.
3. Fry the blanks in turn, shaking the pan. Place each fried ingredient on a separate plate, covered with a paper towel. It will take away excess oil, the saut will not be greasy.
4. Pour boiling water over the tomatoes. Remove the skin, chop coarsely, simmer in a skillet. Garlic can be added.
5. Place vegetables in a baking dish in layers. Tomatoes should be on top. Send to an oven preheated to 180 ° C for about 25-35 minutes.
6. If the oven has a "grill" function, at the end of cooking, turn it on for literally three to four minutes, so that the excess liquid "goes away" and the vegetables "grab" with a pleasant crust.

Saute is always salted at the "assembly" stage (before baking / stewing) or at the very end. If you add salt to the ingredients during frying, the dish will turn out to be dry: salt "draws" liquid out of the food. So the main feature of sauté is lost - the maximum juiciness of vegetables.

Saute with eggplant is a seasonal dish. Of course, blue ones can be found in the supermarket in winter, but their taste is not the same, and the benefits of such vegetables are questionable. If you want to enjoy a delicious sauté in winter, freeze the blue ones. It's simple: cut the eggplants into cubes or "rounds", fry, put on a cutting board in one row and freeze. Store in bags with a Zip-lock, but before storing, be sure to check that there is no air in the bag.

Another option to enjoy a fragrant snack in winter is to roll up vegetable sauté with eggplants in jars. Prepare a dish according to classic recipe(only increase the number of ingredients) and roll up. Although sauté is prepared without vinegar, it is stored for a long time: garlic and acid from tomatoes ensure the preservation of preservation. The only condition is that the jars and lids must be sterilized.

Reviews: "I didn't eat anything tastier"

I love saute very much. In winter I bought "Hortex" frozen, now we will eat our own))) I only took tomatoes that were not very ripe, I did not want them to ferment during cooking. The result is beauty and deliciousness!

Krasilnikov, https: // gotovim-doma. ru / forum / viewtopic. php? t = 23575

This time of year my family has favorite dish(except for meat, of course) sautéed eggplant with tomatoes. Try it, you might like it. The dish tastes better when cold, you can make a sandwich - bread and butter and sauté on top.

Olga B, https: // www. lepestok. kharkov. ua / forum / viewtopic. php? t = 1469

Everything is cut into cubes and from spices only bay leaves and black pepper (well, plus salt) .. I just didn't eat anything tastier !! - and so many times I tried to find a substitute out of harm, and really - in a cold form it is much tastier (in no case cut off the skin from the blue - it adds a very spicy bitterness), well, for deliciousness, you must add a little sweetener, it is definitely needed there! do not add any herbs - it pulls off all that balance, but this is just my opinion, but I insist on it.

Matryoshka, https://forumonti.com/threads/4323

Exists great amount dishes, the preparation of which cannot be carried out without the mentioned product. This ingredient makes appetizers, salads, side dishes and goulash more tender and satisfying.

It should also be noted that specially processed eggplants are often confused with mushrooms.

Chemical composition of the product

What substances do eggplants contain? The benefits and harms of this vegetable are due to its composition. According to experts, this product contains about 7-11% dry matter, 2.8-4% sugars, 0.2-0.4% fats and 0.8-1.4% proteins.

Also, eggplant contains salts of iron, potassium, calcium and phosphorus. In addition, they are very rich in fiber and carotene and contain a huge amount of B vitamins.

Product benefits

Why are eggplants so popular in our country? The benefits and harms of this product are known to many residents of our state. Experts say that such a vegetable is very effective in preventing atherosclerosis, as well as other vascular and heart diseases. That is why this product is recommended for elderly people.

Due to the fact that eggplants are low in calories (about 24 Kcal per 100 g), they are quite easy to digest. It should also be noted that such a vegetable is very often included in diet for weight loss and therapeutic diet.

Not so long ago, experts found out that vitamin C, which is contained in eggplants, is quite enough for the prevention of colds, and B vitamins have a beneficial effect on the entire human nervous system.

It should also be noted that the zinc and manganese in these fruits are quite good at helping to improve the patient's condition after a stroke.

Eggplant is often prescribed for patients with diabetes mellitus. It should also be said that, due to the presence of iron, such a vegetable effectively fights with low hemoglobin. That is why it is often prescribed to patients with anemia and pregnant women.

In addition to all of the above, the regenerating properties of this product are also noted. As you know, it helps to get rid of skin wounds in the shortest possible time.

Product harm

Simple eggplant recipes should be known to all housewives. Indeed, with the use of such a product, any dish becomes much tastier and healthier. However, it should be noted that the vegetable we are considering can not only improve the health of the human body, but also harm it. What is it? We will tell you about this right now.

Fried, baked, boiled or pickled eggplants can only adversely affect human health if such a product is used unripe. What is the reason for this? The fact is that even green vegetables contain such a poisonous substance as solanine. It can quite easily provoke poisoning, the symptoms of which are diarrhea, colic, vomiting, shortness of breath, confusion, nausea and convulsions.

If you cooked eggplants simply and tasty, but did not know that they should not be consumed unripe, then drinking plenty of clean water or milk, as well as eating raw egg white will help eliminate all signs of poisoning.

It should be said that the vegetable in question is highly discouraged for people with gastrointestinal tract pathologies (gastritis, ulcers and digestive disorders), especially if it has been fried.

How to choose the right one?

Choose the right vegetables before making an eggplant sauté or any other dish.

Overripe fruits are distinguished by stale-looking stalks, as well as a huge number of seeds inside. If you do not want such a vegetable to harm your body, then we recommend buying young oblong eggplants, which have an elastic and shiny surface without spots. In this case, it is necessary to ensure that the product has a dark purple color without green inclusions.

Processing vegetables

It doesn't matter if you cook fried, baked, boiled or pickled eggplants, the key is to process them properly. To begin with, the vegetables are thoroughly washed, and then the navels and stalks are cut off. After that, they are chopped (according to the recipe) and laid out in a deep bowl.

It is no secret to anyone that the vegetable we are considering tends to be bitter. To get rid of this unpleasant taste, eggplant is generously seasoned with salt and left aside for 30-37 minutes. Over time, the vegetables are thoroughly washed and used as directed.

Making a delicious eggplant sauté

To prepare such a dish, we need the following components:

• ripe elastic eggplants - 4 pcs.;
• ripe fleshy tomatoes - 3 pcs.;
• sweet salad peppers - 2 red pieces;
• garlic cloves - 4 pcs.;
• bulbs - 2 pcs.;
• large juicy carrots - 2 pcs.;
• aromaless vegetable oil - use for frying;
• fresh parsley, dried basil - use according to your taste.

Processing components

Eggplants, the benefits and harms of which have been described above, for such a dish should be purchased young and elastic. They are thoroughly washed, the navels and stalks are cut off, and then chopped into 10 mm thick circles.

As for the rest of the vegetables, they are also processed. Carrots are grated, onions are chopped into cubes, sweet peppers - in slices, and tomatoes - in slices (1 tomato is chopped in a blender). As for the garlic cloves, they are cut into slices.

Heat treatment

Eggplants, like mushrooms, will turn out only if they are fried correctly. To do this, pour a little vegetable oil into a deep stewpan, and then lay out the slices of vegetables and cook them on both sides until browning.

After frying all the eggplants and leaving them aside, proceed to the processing of other components. Slices of peppers are spread in a pan and fried a little. Then they are taken out, and onions and carrots are added to the dishes. Having achieved the softness of the ingredients, they begin to form a saute. To do this, put ½ part of the sautéed onions and carrots in a deep saucepan, and then cover them with eggplant slices, slices of peppers and fresh tomatoes... After that, all layers are repeated.

Having formed the dish, it is flavored with spices, herbs and garlic, and then poured with tomato gruel, covered with a lid and stewed over low heat for about half an hour.

How to serve for dinner?

Now you know how to make eggplant like mushrooms. After the sauté is cooked, it is laid out on plates and served as a full-fledged second course or as a side dish for meat. By the way, some housewives prefer to use this kind of lunch chilled. In this case, you will get a very tasty and nutritious snack.

How to pickle eggplants?

Pickled eggplants with carrots are very tasty and aromatic. These vegetables are good to serve as a spicy snack. To prepare them, we need the following components:

• ripe elastic eggplants - 6 pcs.;
• large juicy carrots - 3 pcs.;
• garlic cloves - 5 pcs.;
• sea ​​salt, crushed pepper - apply to taste;
• table vinegar - 3 large spoons per 1 liter of water;
• vegetable oil without aroma - 2 large spoons per 1 liter jar;
• light sugar - 1 dessert spoon.

Cooking process

To prepare pickled eggplants, they are thoroughly washed and the navels with stalks are cut off. Next, the vegetables are chopped into long thin strips. Exactly the same is done with fresh carrots. After that, both ingredients are combined, mixed well and blanched.

After keeping the vegetables in boiling water for about ¼ hour, they are laid out in a sterilized jar, where peeled chives are placed in advance.

Having prepared the vegetables, proceed to the preparation of the marinade. To do this, boil ordinary drinking water, and then add to it sea ​​salt, light sugar and ground pepper. Having achieved the dissolution of all the ingredients, they are removed from the stove and immediately added table vinegar... After that hot marinade poured into jars of vegetables. Next, several tablespoons of hot vegetable oil are added to each container and immediately rolled up with tin lids.

Having formed a snack, it is left at room temperature for several days, and then removed to the cellar or underground. It is advisable to eat such a product in 2-4 weeks. During this time, the vegetables will marinate well, become spicy and very tasty. It should be noted that such a preparation can not only be used as a snack, but also be added to various meat goulashes.

Now you know simple recipes from eggplant. Using them at home, you are sure to get very tasty and nutritious meals, which will be appreciated by all your household and invited guests.

Vegetable sauté has a minimum of calories and contains healthy fiber that contributes to normal bowel function. Vegetables are absorbed by the body much better than meat or milk. Contains vitamins and minerals.

Do not ignore such a healthy product, so include vegetable sauté in your diet. It is perfect as a dietary meal.

Stew can act as independent dish, or be an excellent side dish for meat. It is a wonderful culinary invention that is delicious and warm and cold.

How to make sauté

To make a sauté you will need:

Two eggplants;
One onion;
One medium carrot;
A pair of multi-colored sweet peppers;
Two juicy tomatoes;
Sunflower oil;
Salt;
Hot pepper - to taste;
Greens;
Garlic.

Step-by-step eggplant sauté recipe

1. Cut off the tails from washed eggplants. Cut the vegetable into large cubes along with the skin. Cover with salt.

2. Cut the pepper into large strips. Peel carrots, cut into cubes or circles, as you like.

3. Remove the husk from the onion, chop thinly. Add some hot pepper.

4. Grate the tomatoes, so they will give more juice.

5. Heat a frying pan, add vegetable oil and fry the eggplants. Saute the rest of the vegetables as well.

6. Stir all the main ingredients, pour over the grated tomatoes. Simmer on low flame for 20 minutes. Try for salt and spiciness. If something is missing, then add it to your liking. When the sauté is almost done, add the chopped garlic and herbs.

7. Remove the pan with vegetables from the stove, cover with a loose lid. Leave to stand for a few minutes.

8. The dish is ready. It can be eaten immediately warm, or completely cooled.

sautéed vegetables rich in vitamins and minerals such as: vitamin A - 12.5%, beta-carotene - 13.5%, vitamin C - 65.2%, cobalt - 37.3%, copper - 11.4%

Why is sautéed vegetables useful?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to looseness and bleeding of the gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.

A complete guide to the most useful products you can see in the app