Zucchini for gastritis: can you eat it, recipes, benefits

We present to your attention delicious and healthy recipes for gastritis, dishes that are allowed as part of the diet. “Eat food like medicine, otherwise you will eat medicine like food,” says the famous expression. Indeed, nutritional culture is extremely important for preserving and maintaining a healthy state of the body. What we eat, when we eat, and how food is prepared determines a lot in our health, especially if it leaves much to be desired. Dietary nutrition is not just eating porridges with water and empty broths. This is a whole science that is designed to improve the quality of life of a sick person.

Cooking requires skill and attention, as well as time and knowledge. Moreover, if therapeutic nutrition is required and you have to master all the intricacies of organizing a dietary menu. Recipes for dietary dishes require a special approach. Of course, first you should carefully study what you can eat with gastritis, the list of foods that are recommended to be consumed for your disease. Next, you should determine the type of culinary processing, the degree of grinding of the products that can be prepared, and the portion sizes.

We prepare delicious and healthy soups for gastritis

Soups are an important part of human nutrition. And in case of problems with the gastrointestinal tract, they are simply necessary to normalize the functioning of the stomach.

Before you start preparing the first dishes for patients with gastritis with high acidity, it is important to dwell on some points that allow you to prepare the right food.

You cannot cook soups with strong meat broths; it is better to use water or vegetable broth as a base.
As a base for soups, give preference to pumpkin, zucchini, broccoli and cauliflower.
During the cooking process, you should not undercook vegetables; it is better to slightly overcook them.
You can slightly thicken the liquid soup by simmering it in a frying pan with flour or whipped egg white.
To give soups and stews a slimy texture, add oatmeal or rice to first courses.
In case of exacerbation of gastritis, it is strictly forbidden to consume pea soup.
The optimal temperature for serving soups is from 15 to 60 degrees.

Potato soup for gastritis

Easy and quick to prepare, dietary soup for gastritis ensures normal secretion of gastric juice. The minimal composition of products makes the dish budget-friendly and affordable for frequent consumption. But thanks to the potatoes, the dish turns out to be quite filling.

Ingredients:

Potatoes – 4 pcs.
Carrots – 2 pcs.
Eggs – 2 pcs.
Olive oil – 3 tbsp. spoons
Dried bread - 2 pieces
Dill and parsley - to taste

Cooking method

Wash and peel the vegetables.
Cut the bread into cubes and dry in the oven.
Beat the eggs with a fork into a single mass.
Chop the carrots and potatoes into cubes, chop the greens.
Pour water over vegetables and bring to a boil.
After the water boils, add olive oil, finely chopped herbs and a little salt to the soup.
After the potatoes and carrots have softened, remove the soup from the heat.
Pour the beaten eggs into the broth in a thin stream while continuously stirring the soup.
Before serving, add dried bread cubes to the soup.

Another recipe for a rich and bright antigastritis creamy pea soup can be found here

Vitamin pumpkin cream soup for the stomach

Creamy pumpkin soup is not only tasty, but also a healthy dish containing vitamins and microelements. Boiled pumpkin contains rare vitamin T, which regulates metabolism and blood clotting. This vegetable also contains carotene, sodium salts and natural sugar. Thanks to such a variety of useful substances, pumpkin cream soup is very nutritious, satisfying and has an extraordinary taste. You can prepare this dish for a whole year, since pumpkin is ideally stored and preserves the entire vitamin cocktail for 12 months.

Ingredients:

Pumpkin – 300 gr
Vegetable broth or water – 2 l
Premium wheat flour – 1 tbsp. spoon
Butter – 1 teaspoon
Sour cream – 2 tbsp. spoons

Cooking method

Wash the pumpkin, remove the peel and seeds, and chop into small pieces.
Place the chopped pumpkin in a saucepan, add a little vegetable broth or water and simmer, covered, until soft.
At the end of stewing, pass the pumpkin through a sieve or grind in a blender.
Prepare white sauce: fry flour in a frying pan with butter, dilute everything with a small amount of vegetable broth. Boil the sauce for a few minutes and strain.
Combine pureed pumpkin and white sauce and add vegetable broth.
Bring the cream soup to a boil and remove from heat.
Before serving, cool the soup to a temperature of 50-60 degrees and add sour cream.

Oatmeal-fruit soup for gastritis with high acidity

Oatmeal soup with added fruit is recommended in various diets for gastritis. This can be explained by the property of oatmeal to secrete mucus, which envelops the stomach and promotes its speedy recovery. And the variety of fruits adds natural sweetness to the dish and significantly expands the menu of first courses.

Ingredients:

Oatmeal – ½ cup
Water – 1½ liters
Apple – 1 pc.
Pear – 1 pc.
Prunes – 5 pcs.
Butter – 1 tbsp. spoon
Sugar – 1 tbsp. spoon
Salt - a pinch

Cooking method

Pour oatmeal into a saucepan, add water and cook until tender.
Remove seeds from apples, pears and prunes, and remove hard skins if necessary. Finely chop the fruit pulp.
Place the chopped fruits in oatmeal broth, add salt and sugar.
Cook the soup for a few more minutes and remove from heat.
Before serving, cool the dish to the recommended temperature and add a little butter.

In moments of exacerbation of the disease, the ideal food for the stomach will be a simple oatmeal soup according to the recipe from the link

Doctors' opinion - is it possible or not?

Nutritionists and gastroenterologists recommend zucchini for gastritis, making some exceptions, here they are:

Acute gastritis is an absolute contraindication for eating pumpkin. By the way, in this situation any food is prohibited; the patient must refrain from eating until the pain subsides. They begin to restore the diet with slimy soups and liquid porridges, but not with vegetables.
If you are an adherent of a raw food diet, but suffer from gastritis, it is better to avoid raw zucchini. A raw vegetable provokes an increase in secretion, and with atrophic gastritis, it injures the already weak mucous membrane.
Fried zucchini . Doctors prohibit fried foods for any form of gastritis. That's all the medical prohibitions regarding zucchini.

Hearty recipes for main courses for gastrointestinal problems

Dishes made from cereals or vegetables can easily become a complete lunch, a nutritious breakfast or a light dinner. Properly prepared, they saturate the body well, while soothing the stomach lining. In order for the treatment of gastritis to be most effective, all these dishes on diet days must meet certain requirements.

Porridges for gastrointestinal diseases are prepared with water or skim milk.
For gastritis with high acidity, the consistency of porridges from any cereal should be liquid, viscous and enveloping the stomach.
When preparing vegetables, foods can only be baked, stewed or steamed.
Frying or eating vegetables raw is not recommended.

In addition to traditional vegetable stews and porridges, one of the most popular second courses is mashed potatoes. To diversify it and add brightness and new taste to the dish, you can prepare potato and carrot puree, the recipe for which can be found here

Pumpkin cutlets with filling for gastritis

Pumpkin is a product that is recommended to be consumed as often as possible for gastritis. Juicy baked pumpkin cutlets can reduce the load on the gastrointestinal tract, and they will also be very popular with children and supporters of PP. You can serve pumpkin cutlets as a separate dish or as a side dish with low-fat sour cream.

Ingredients:

Pumpkin – 500 gr
Milk – 250 ml
Semolina – 100 gr
Egg - 2 pcs.
Vegetable oil - 4 tbsp. spoons
Mozzarella - optional
Breadcrumbs - as needed

Cooking method

Remove peel and seeds from a piece of pumpkin. The total weight of clean pulp should be 400-500 g.
Grate the pumpkin using a large or medium sized grater.
In a hot frying pan in vegetable oil, simmer the grated pumpkin until completely softened. This will take 10-12 minutes.
Season the vegetable with a little salt. Pour milk over the pumpkin mixture and stir.
Add semolina into the pan in parts, stirring the mixture regularly.
Once the mixture has thickened, remove the pan from the heat.
Give the minced pumpkin time to cool. Then add the egg into it and mash thoroughly.
Cut soft mozzarella into small pieces.
Form cutlets from the total mass, add a piece of mozzarella to the middle of each product.
Roll the cutlets in breadcrumbs.
Place the formed and boned cutlets in a baking dish and place in the oven for 25 minutes and cook at 180C.

Buckwheat porridge for exacerbation of gastritis

During the period of exacerbation of the disease, when the patient experiences pain in the stomach, he is bothered by belching, flatulence and heavy breathing, and there is a need for a strict diet. which, along with medications, relieves pain. On such days it is very important to get food with the maximum amount of vitamins. Buckwheat porridge without heat treatment will retain all its beneficial properties and soothe the stomach and gastrointestinal tract.

Ingredients:

Buckwheat - 3 tbsp. spoons
Water – 300 ml

Cooking method

Bring the water to a boil.
Rinse buckwheat, removing spoiled kernels.
Place the washed buckwheat in a container like a thermos.
Pour boiling water over the cereal and cover the container with a lid.
Leave the buckwheat to swell overnight.
Grind the finished buckwheat in a blender until semi-liquid.
If there are no contraindications, you can cook buckwheat with milk using the same recipe.

Important.

In case of exacerbation of gastritis or a sharp increase in acidity, such porridge should be prepared each time for a specific meal.

Omelette with broccoli for the prevention of gastritis

There are many recipes using vegetables and eggs for dietary nutrition. When done correctly, the omelette turns out tender, tasty and appetizing.

Ingredients:

Egg - 4 pcs.
Broccoli – 150 gr
Milk – 100 ml
Salt - to taste

Cooking method

Break the broccoli into pieces, using not only the florets, but also the cabbage stems.
Place the prepared cabbage in boiling water and boil for 7 minutes until tender.
Let the broccoli cool and then cut the cabbage into pieces.
Beat the eggs with low-fat milk well with a fork until smooth. Lightly add salt to the mixture.
Place the cabbage in a baking dish, pour the milk-egg mixture over everything.
Bake the omelette in a hot oven at 180-200C for about 9 minutes.

Even if you don’t have an oven, you can always treat yourself to an omelette. You can find the recipe for another delicious steam omelet cooked in boiling water in this video

Pros and cons of use

The color will tell you whether you can eat zucchini with gastritis. All products are conditionally grouped according to their shades. Thus, green vegetables help increase the level of stomach acids. In their raw form they are dangerous, but after heat treatment they can be included in the diet.

Zucchini is 93% liquid, 5% carbohydrates, the remaining 2% are proteins, ash, fiber, fats, folic and organic acids. The vegetable contains the most vitamin C. Among the macro- and microelements are:

potassium and iron;
magnesium and sodium;
calcium and phosphorus.

Zucchini contains vitamin C and folic acid

The benefits of the vegetable can be summarized as follows:

normalization of water balance due to diuretic action;
general strengthening property;
calming effect on the nervous system;
removal of toxins and toxic substances;
the functioning of the gastrointestinal tract comes into order;
it is used to treat skin ailments;

Zucchini helps cleanse the body

regulation of metabolic processes;
removal of puffiness;
activation of the digestive system;
improving heart performance.

For colitis, it is recommended to use the product in combination with other vegetables. You can make a hearty stew, but it is made by baking. In boiled, stewed and baked form, zucchini is useful because of its delicate structure, which cannot cause harm to inflamed areas of the stomach, but it cannot be eaten raw.

It is recommended to eat baked zucchini.

For pancreatitis, green vegetables can be consumed only 2 weeks after the acute symptoms of the disease have resolved. The initial portion should not exceed 1 tbsp. l. finished product. You can bake the zucchini, then simmer and grind again to get rid of any hard pieces. This dish can be eaten until the end of the week in the amount of 100 g.

Snacks and salads for gastritis, as an addition to a set lunch

From the list of permitted foods, you can create many healthy, and most importantly, tasty salads and snacks that stimulate the appetite and prepare the stomach for the main meal. Some of the recipes can be used as independent dishes for light dinners or nutritious snacks.

When choosing a recipe or creating your own version, it is important to follow the recommendations so that the products do not tease the gastric mucosa.

Use only fresh ingredients in salads and appetizers.
Cut foods into small pieces so they are easier to digest.
Use salt in a minimal amount, do not over-salt the dishes.
Salads with oil marinades should be seasoned before serving so that the food does not oxidize when exposed to air.
Eat salads only warm; allow dishes from the refrigerator to warm to room temperature.
When using vegetables and fruits, cut off the rough skin of the fruit so that it does not interfere with digestion.
In addition to vegetable oil, salad dressings can include sour cream, cream or honey.

Allowed classic for gastritis - vinaigrette

No feast is complete without salads. But to prevent the consequences of the holiday from affecting the stomach and exacerbating gastritis, we recommend preparing a lighter version of everyone’s favorite vinaigrette.

Ingredients:

Potatoes - 2 pcs.
Beetroot - 1 pc.
Carrots - 1 pc.
Peas - 1 can
Dill - 1 bunch
Vegetable oil - 4 tbsp. spoons

Cooking method

Boil vegetables until tender. Let them cool and then remove the skin.
After peeling, boil potatoes in their jackets and cut them into small cubes.
Grate the boiled carrots and beets.
Rinse the bunch of dill and then finely chop the leaves, cutting off the tough stems.
Place all the chopped ingredients in a salad bowl, lightly salt and mix. Advice.
To diversify the composition of the salad, you can add other foods allowed for gastritis: boiled broccoli or cauliflower.

Cucumber salad for stable remission

In severe forms of gastritis and exacerbations, the food taken should be soft, viscous, and ideally ground. But with a significant improvement in well-being, patients with superficial gastritis can begin to eat vegetables that have a rough structure.

Ingredients:

Cucumber - 1 pc.
Egg - 1 pc.
Parsley - ½ bunch
Sour cream - 2-3 tbsp. spoons

Cooking method

Boil a hard-boiled egg. Peel the cooled egg and finely chop.
Wash the fresh cucumber and chop it into thin strips. Advice.
If you doubt the digestion of this product, first remove the skin from the cucumber.
Separate the green leaves from the stems and chop.
In a bowl, mix cucumber with egg and herbs. Season the salad with low-fat sour cream.

Rice pudding with cottage cheese

Rice pudding with cottage cheese is a dessert snack that is not only tasty, but also healthy. This dietary dish is recommended for chronic gastritis with normal or high acidity in the stage of unstable remission. If you diversify it with fruits, then such a dessert will provide an unforgettable pleasure.

Ingredients:

Rice – ½ cup
Milk – 1 glass
Water – 1 glass
Egg – 1 pc.
Cottage cheese - 100 gr
Sugar – 2-2½ teaspoons
Sour cream - 4 tbsp. spoons
Butter - 10 g
Salt - a pinch

Cooking method

Sort the rice grains thoroughly and rinse several times, drain the water.
Pour water and milk into a saucepan, add salt and bring the mixture to a boil.
Place the washed rice in boiling water with milk and cook until tender.
Cool the finished rice a little and grind through a sieve.
Combine rice with cottage cheese, sugar, egg and mix thoroughly.
Fill the prepared pan, pre-greased with butter, with the rice and curd mixture and cook in a water bath under a closed lid for 30-40 minutes.
Before serving, cool the pudding slightly and spread with sour cream.

Fish meatballs for diet number 5

Fish is the most useful and easily digestible product for pancreatitis. To prepare fish cutlets, you need to use river fish - it is not so fatty. Carp, bream, pike are suitable. Marine varieties include pike perch, pollock, and cod.

Stewing time for fish cutlets is 30 minutes. Vegetables are added to minced fish to improve taste:

carrot;
broccoli;
cauliflower.

White cabbage is allowed to be consumed in stewed form. It is often added to minced meat or fish.

Important! Doctors have differing opinions regarding the use of cabbage. You need to focus on your own feelings. If, after stewed cabbage, unpleasant symptoms appear in the epigastric region, then it is necessary to stop eating it and not add it to other dishes.

The right desserts for gastritis

For any gastrointestinal disease, diet comes first. Proper nutrition and prescribed treatment give significant results. However, a long-term diet on soups and cereals alone can be dangerous, because... the body does not receive enough glucose, which is important for it. Let's consider what desserts are needed and what sweets can be eaten with gastritis with high acidity and other abnormalities in the functioning of the stomach.

You cannot eat soft baked goods, cakes, cream and creams, shortbread cookies, and cakes.
Any hot baked goods, even from permitted products, are prohibited.
Low-fat ice cream is allowed in limited quantities.
It is allowed to eat puddings, jelly, soufflé, marmalade, preserves, jellies, marshmallows, dishes made from condensed milk and honey.
Sugar can be consumed in its pure form, but in combination with fats found in desserts, it causes acidity, which leads to heartburn, belching and unpleasant sensations.

Apple soufflé

Apple soufflé is a sweet, delicate dessert that is prepared from pureed boiled fruit with beaten egg whites and baked in a mold in the oven.

Ingredients:

Peeled apples – 52 g
Egg whites – 3 pcs.
Sugar (xylitol) – 40 g
Butter – 2 g
Milk or cream – 150 g
Powdered sugar – 5 g

Cooking method

Cut the washed apples into 4 parts and core them.
Pour some water onto a baking sheet and place the apple quarters, skin side down.
Cook the fruit in the oven until soft, then rub through a sieve.
Place the resulting applesauce in a saucepan, add sugar (xylitol) and
cook stirring until thick.
Beat egg whites until foamy and add to warm applesauce, continuously
stirring.
In a prepared baking dish, previously greased with butter
butter, add apple mixture.
Bake the soufflé for 15-20 minutes at a temperature of 180-200 degrees. During this time, the mass will double in volume.

Fruit jam mousse with semolina

Mousse is a light and flavorful dessert. At its core, berry mousse is very similar to jelly. The dessert is very easy to prepare and consists of four basic ingredients.

Ingredients:

Fruit jam – 20 g
Semolina – 10 g
Sugar – 10 g
Water – 100 g

Cooking method

Pour hot water over the fruit jam, mix thoroughly and bring to
boiling.
Add sugar to the resulting mixture and stir.
Pour semolina into the mixture in a thin stream, stirring continuously and
continue stirring and cook for 10 minutes.
Beat the mixture cooled to 40 degrees on ice until smooth.
Pour the mousse into molds and cool in the refrigerator.

Air meringues

Meringues are a dietary dessert with an extraordinary taste. This is nothing more than oven-dried beaten egg whites with sugar.

Ingredients:

Egg whites – 30 g
Sugar – 50 gr
Vanilla sugar - to taste

Cooking method

Beat the chilled egg whites with a mixer until stiff.
Gradually add sugar to the mixture without stopping whisking.
Cover a baking sheet with parchment.
Using a spoon or pastry bag, place the whipped egg whites onto a baking sheet.
If the protein mass is properly prepared, it holds its shape perfectly and does not
settles.
Dry the meringues in a hot oven at a temperature of approximately 70
degrees.
After the cooking time has ended, it is better to leave it for a while.
meringues in the oven.
Before serving, it is recommended to glue the meringues with jam or marmalade, 2 pieces at a time.

If soft and soufflé desserts do not always satisfy you, then use the recipe for homemade biscuits

Basic rules of nutrition for gastritis

During the period of exacerbation of the disease, as well as when carrying out preventive measures, when creating menus and preparing dishes, you should take into account the characteristics of your disease and use only approved products. Correct behavior, moderate activity and avoidance of gluttony in diet can permanently rid you of discomfort in the stomach, without limiting your taste buds, giving you the opportunity to feel the full taste of foods.

Allowed

something that has a beneficial effect on the gastric mucosa, protecting it from aggressive gastric juice.

Classic soups and puree soups that envelop the stomach,
Vegetable oil: olive, sunflower, corn,
Vegetables and fruits, boiled, steamed or baked,
A variety of boiled porridges from rice, buckwheat, oatmeal and pasta,
Any low-fat dairy products,
Lightly dried bread and products made from it,
Marshmallows, marshmallows, honey, jam in limited quantities.

Forbidden

something that irritates the gastric mucosa and provokes the production of gastric juice with high acidity.

Hot, peppery, spicy and salty dishes and seasonings,
Fatty and fried foods
Porridges made from pearl barley, peas, corn, millet,
Confectionery products with rich creams and fillings,
Coffee, strong tea, alcohol,
Chocolate and products made from it,
Sour fruits and vegetables in any form.
Exotic and unusual fruits and products.

Recommended

choose foods from the list of permitted ones, prepare them accordingly and adhere to simple but effective dietary rules.

Nutrition for problems with the gastrointestinal tract should be balanced and energetically valuable. The ideal calorie content of food for gastritis with high acidity is 2200–2500 kcal.
You need to eat at least 5-6 times a day in small portions, chewing food thoroughly.
You should give up dry food and get rid of useless snacks.
It is recommended to heat treat all vegetables and fruits. Preference should be given to faithful, steamed or stewed dishes. During the period of relapse, it is recommended to consume the food pureed and warm.
In case of relapse of the disease, products containing coarse fiber are prohibited - legumes, bran, unripe vegetables and fruits, citrus fruits, gooseberries, grapes, dates, kiwi.
Products that promote the secretion of hydrochloric acid should not be present in the diet - rutabaga, radish, radishes, onions, garlic, mushrooms, rye bread, canned products, fresh flour bakery products.
It is forbidden to eat spicy, salty or spicy food. And daily salt intake should not exceed 8 mg. Fried and crispy baked foods are strictly prohibited.
Patients with complete or partial lactose intolerance should limit or eliminate the consumption of dairy products.
If you feel hungry before going to bed, you should not eat enough at night; just drink a glass of skim milk or yogurt. If this is not enough, add a biscuit or bagel to your dairy products.

Physical activity and water

for stomach problems, it only gives strength to the body to fight the disease. Regardless of the form of the disease and the presence of exacerbation, a moderate set of exercises and a healthy lifestyle activates internal reserves to fight gastritis.

With a sedentary lifestyle, it is imperative to set aside time for walking every day.
You should start the day with a glass of water at room temperature, which will start the work of the stomach and intestines.
It is important to do daily 10-minute exercises and take a contrast shower, which will invigorate you and make your body wake up.
Regular consumption of liquid in a volume of at least 2 liters will significantly improve gastrointestinal motility and relieve the feeling of heaviness in the stomach after eating.

What is the vegetable rich in?

Zucchini contains microelements and vitamins, which makes the vegetable useful not only for gastritis, but also in the daily diet of a healthy person.

Vitamin A has a positive effect on the functioning of the immune system, removes free radicals from the body, promotes tissue regeneration, which is of great importance for damaged mucous membranes during gastritis.
Vitamins B 1 and B 2 are actively involved in the regulation of metabolism, improve digestive activity, and regulate acidity. Like all vitamins of this group, B 1 and B 2 restore damaged nerve fibers, improve visual functions, and strengthen the immune system.
Vitamin C is an antioxidant that promotes the absorption of iron, helps transport oxygen to tissues, slows down aging, and strengthens defenses.
Vitamin PP affects hematopoiesis, strengthens the walls of blood vessels, and has a beneficial effect on digestive processes and processes of nervous activity.
Potassium strengthens the cardiovascular system, normalizes heart rate, and nourishes muscle tissue.
Calcium is necessary for normal growth of bones and joints.
Magnesium normalizes intestinal function, is involved in digestion, and is important for the formation of the skeleton and intellectual development.
Copper promotes the formation of new blood cells.
Titanium participates in metabolism and promotes hematopoiesis.

The high content of dietary fiber helps intestinal function and normalizes digestion. With regular consumption of zucchini for gastritis, the patient gets rid of nausea and heartburn and does not suffer from constipation. Zucchini also has a mild diuretic effect, removing excess salt and toxins.

It is important to properly prepare and consume zucchini for various forms of gastritis in order to make the most of their rich composition. Let's turn to the recommendations of experts.