Zucchini for gastritis: cooking methods and healthy dishes

Vegetables and fruits are the basis of human nutrition. In the absence of such products in the diet, patients begin to have health problems, because the required amount of carbohydrates, beneficial minerals and vitamins is not supplied. Diseases of the digestive system exclude many dishes and vegetables. Such food irritates the walls of the stomach, causing a jump in the level of salt fluid. Is it possible to eat zucchini if you have gastritis with high acidity, since they are the mainstay of any diet?

Zucchini is consumed for gastritis only after heat treatment

Fresh produce from the garden contains coarse fiber, which provokes increased formation of gases and painful sensations in the abdomen. The possibility of use in the menu will be proportional to the characteristics of the problems, the level of acid and other related symptoms.

Useful composition

A well-known herbaceous plant, zucchini, is easily absorbed by the body and has a beneficial effect on the digestive system. It contains the following vital substances:

provitamin A;
proteins;
water;
sucrose;
sodium and iron salts;
carbohydrates;
titanium;
vitamin C;
a nicotinic acid;
potassium and phosphorus salts;
B vitamins.

Due to its low calorie content, zucchini is often included in the diet menu used by people who want to lose weight. With the help of this green vegetable, you can remove excess fluid from the body and thereby normalize the water balance. It is recommended to use it for stomach ailments, since it is not capable of causing irritation of the gastrointestinal tract due to its delicate structure and small amount of organic acids in the composition. In addition, squash juice has a calming effect on the nervous system, and a decoction of the inflorescences of this vegetable treats skin diseases. A zucchini dish is also useful for older people, since the properties of the main component in its recipe make it possible to improve the functioning of the gastrointestinal tract and activate the functioning of the digestive tract.

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Vegetable stew

Since gastritis is a disease that requires adherence to a diet, especially in the acute stage, it is very important to choose a diet that is not only healthy, but also pleasant to the taste. One of the dishes that meets this condition and is recommended even for gastritis with high acidity is vegetable stew.

Vegetable stew for chronic gastritis should be present in the patient’s diet at least twice a week. In acute forms of the disease, it is better to abstain from it and adhere to a strict medical diet.

A diet for gastritis involves avoiding many foods that contain components necessary for the normal functioning of the body.

Having dietary properties, at the same time, vegetable stew allows you to partially fill this gap. Firstly, thanks to the vegetables it contains, it supplies the body with useful microelements: magnesium, potassium, phosphorus, iron.

To this list you can add organic acids, as well as a whole range of vitamins and dietary fiber.

The temperature during the cooking process is lower, and less fat is used than when frying; in addition, much less water is required than during cooking.

All this allows the stomach to digest food without any risk and much easier than vegetable salads.

If we add to this the low calorie content of the dish in combination with good satiety, we can conclude that it is an almost ideal option for fractional meals necessary during periods of exacerbations of the disease.

By the way! You can also make a dark stew from vegetables: in this case, the vegetables must first be baked or fried. It is not recommended if acidity is increased, as well as during acute manifestations of the disease.

The main requirement for the vegetables used: they must have a gentle effect on the gastric mucosa. On the other hand, much depends on the state in which its acidic environment is located.

For low acidity (hypoacid gastritis), it is recommended to include finely chopped cauliflower, carrots, potatoes, beets, asparagus, seaweed, and pumpkin in the stew.

With the permission of your doctor, you can sometimes add orange varieties of tomatoes.

In addition to onions and garlic, which are taboo for any type of gastritis, you should refrain from eating cucumbers, rutabaga, and peppers.

With increased acidity (hyperacid gastritis), stew can be prepared from potatoes, carrots, beets (during remissions), young zucchini, cauliflower, and pumpkin. In this case, you can add greens to the stew: parsley, dill, celery. Radishes, radishes, garlic and onions should not be consumed.

If acidity is normal for gastritis, the most suitable vegetables are zucchini, pumpkin, spinach, parsley, and dill. You can also add ripe tomatoes to the stew after peeling them. Rutabagas, turnips, white cabbage, radishes, and cucumbers are not allowed.

Let us briefly note the positive properties of some vegetables that are included in stews for gastritis.

Potatoes: this vegetable has a beneficial effect on the functioning of the intestines and stomach, retaining its beneficial properties even with mild heat treatment. Ripe varieties of red color are considered more useful for gastritis;
Cauliflower: this vitamin C-rich product improves fermentation in the digestive organs and intestinal motility, helps restore the mucous membrane, and relieves pain;
Pumpkin: rich in proteins, carbohydrates, vitamins, mineral salts. This conglomerate helps improve bile separation and reduce acidity levels;
Beetroot: has anti-inflammatory and analgesic effects, is an excellent stimulant;
Asparagus: its advantages are anti-ulcer and healing properties. However, it is contraindicated for gastritis with high acidity and its acute forms;
Celery, parsley, dill: in addition to the fact that they neutralize hydrochloric acid, they also have the ability to eliminate cramps and cope with flatulence;
Carrots: activates restoration processes in affected cells, has an antispasmodic effect, regulates carbohydrate metabolism, protects the walls of the stomach;
Zucchini: helps regulate water balance, remove toxic and waste compounds from the digestive tract;

How to cook?

Dietary vegetable stew can be prepared in the oven or in a slow cooker.

Cooking in the oven

First, a few tips:

For cooking, it is best to choose young vegetables: in addition to being more healthy, the cooking time is significantly reduced:
The ingredients that take the longest to cook should be placed in the oven first;
When cooking in molds, use a small amount of oil;
To protect vegetables from burning, you can cover them with foil.

One of the popular dietary recipes:

Peel and cut several potatoes into thin slices
Grind a couple of young zucchini into circles
Finely chop the cabbage and finely chop the celery and parsley
Grease the mold with a barely noticeable layer of vegetable oil.
Place the potatoes as the first layer, covering them with a layer of greens, and after that put the zucchini
Add water to the pan, cover it with foil and place in the oven.

The stew takes about 50 minutes to prepare at a temperature of 170 degrees.

Such a dish will be even more healthy and gentle, since it is prepared using lower temperatures: vitamins and other beneficial substances will be preserved in greater quantities, and the food will acquire a special aroma and taste.

Ingredients:

3 medium sized potatoes
zucchini
carrot
Bell pepper
dill.

Recipe:

After washing the vegetables, leave them in water for a few minutes.
Chop or grate the carrots, and after greasing the bottom of the multicooker with a thin layer of oil, place it there, turning on the heating mode
At the next stage, the multicooker takes in the diced potatoes, and the cook sets its dial to the “baking” position, fixing the time on the timer - 60 minutes
Next, slices or squares of sweet pepper go to their “comrades”, followed by cubes of zucchini
You can also add a little salt
After adding 100 ml of water to the stew, all that remains is to close the lid and turn on the multicooker for the set period of time
When the dish is ready, it should be sprinkled with dill.

If we compare these two methods, in the first case the food cooks a little faster, and in the second, thanks to simmering, it will be more flavorful.

Instead of a conclusion

The therapeutic benefits of vegetable stew for gastritis are undeniable. In addition, the possibility of alternating the components used in its preparation, as well as the methods of preparing this dish, makes it possible to add variety to the patient’s menu, which can also have a psychological therapeutic effect.

Vegetable stew is a very tasty dish, suitable for both adults and children.

Ingredients:

Zucchini - 1 medium size;
Eggplant - 1 medium;
Celery - 1 stalk;
Leek - about 5 cm;
Carrots - 1 medium;
Bell pepper - 0.5 pcs.
Parsley - a bunch;
olive oil - 1 tbsp;
salt.

Cut all vegetables into small cubes, add water and bring to a boil.

Then add salt and cook over low heat until tender.

At the end add parsley and 1 tablespoon of olive oil.

Serve the dish with crackers or croutons.

Allowed vegetables for gastritis are those that do not contain soline, toxins, and do not have hard, indigestible skin or large abrasive seeds. These are mainly vegetables with a soft core that do not harm the mucous membrane and are easily digestible.

Is it possible to eat pumpkin if you have gastritis? Definitely yes. This is not just an acceptable, but even a recommended product, since it is dietary and at the same time nutritious. Pumpkin is served baked or stewed. It is best to bake it in the oven with a little sour cream and cheese. When consuming, you should avoid seeds.

Pumpkin juice for gastritis is also included in the list of recommended products; you can drink it without restrictions, since it does not contain dangerous acids. Pumpkin oil for gastritis is used a little less often due to its high cost, but it is allowed. They can replace standard oil and season salad. Pumpkin for gastritis with increased digestibility is recommended even for children and the elderly.

Is it possible to eat carrots if you have gastritis? Yes, and at the same time, cooking carrots is one of the most diverse. It can be eaten fresh, pureed or in salads; stew, boil or bake along with lean fish, potatoes or meat. The main thing is not to salt the carrots. To maximize the absorption of vitamins in this vegetable, it is eaten with sour cream or cheese, since carrots need to be supplemented with fatty acids - then vitamins B and A will be absorbed. Carrot juice is allowed for gastritis.

It's better to cook at home. It is better to drink carrot juice in the morning and evening after meals so that the stomach is already full. Can carrots be eaten in salads? Yes, it can serve as an addition to beetroot or low-fat meat salad. Carrots are also good with some fruits.

A number of vegetables are highly acidic and have a bad effect on the stomach. Such products need to be excluded from the diet. This primarily includes sorrel and similar leaf or root crops.

Is it possible to eat with gastritis?

In cooking, zucchini is used raw, baked and boiled. However, for gastritis, vegetables are allowed only after heat treatment. Many people believe that after exposing a product to high temperatures, all beneficial substances disappear, but this is not the case. With proper preparation, you can preserve all the usefulness of the vegetable, which will be able to have a general strengthening effect. In addition, zucchini takes an active part in removing waste and toxins from the body.

Raw

As mentioned above, raw zucchini is contraindicated in case of inflammation of the gastric mucosa, but in particular they are not recommended for gastritis, which occurs with a high level of hydrochloric acid in the gastric juice. You should not include raw vegetables in your diet, as they can injure already inflamed gastric walls and provoke an exacerbation of the disease.

Boiled and baked

If raw zucchini is contraindicated for gastritis, then boiled or baked it will be beneficial. Thermally processed vegetable is an excellent option for the diet menu. However, in order to get the maximum benefit from zucchini recipes, it is necessary to take into account the basic recommendations for preparing dishes from this herbaceous plant.

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Vegetables with a daily limit

Some products can be consumed, but only in small quantities. This list includes tomatoes. Finely chopped or mashed, preferably without peel, they are given to the patient in an amount of no more than 100 g per day. Exceeding the volume can lead to the opening of an ulcer.

Eating beets should also be done with caution. Its use is permissible only in boiled form; you can make steamed beet cutlets. Beets must be cooked over low heat, removing the roots and top layer of skin. You can use beet salads with sour cream, cheese or a small amount of peas. Consumption should be limited so that beetroot salads are up to 150 g per day. Boiled beets, prepared according to all the rules, pose almost no danger to the stomach.

Is it possible to eat zucchini with gastritis? This product is also on the restricted list. It is recommended to use no more than one dish with zucchini per day. To soften the dish, you can add 25 g of sour cream. Zucchini is stewed over low heat without adding oil or salt. Only young fruits should be taken for consumption, since over-ripe ones can accumulate toxins and wastes, which are especially dangerous for gastritis. Squash caviar for gastritis is allowed if it is well pureed and does not contain additional products (especially garlic). It’s better if you make your own squash caviar at home.

Is it possible to eat eggplants for gastritis? Eating overripe fruits will lead to an aggravation, since they contain a lot of soline. The fruit should be evenly colored, without brown spots, with a green stalk. The peel remains smooth and non-slippery.

Is it possible to eat broccoli for gastritis? Only if the patient does not suffer from hyperacidity. If this problem is observed, then using the product as food will lead to vomiting, nausea, and blockage of the intestinal tract. Therefore, you should be careful when handling this vegetable. It cannot be consumed raw. The inflorescences can be stewed or boiled. The best way to cook is to simmer in a frying pan with a small layer of water. Broccoli transports medicinal carotene.

Cooking rules

For gastritis, zucchini is allowed only after heat treatment, but in order to cook it correctly and healthily, you must adhere to the following rules:

Use only young fruits, the size of which does not exceed 25 cm.
There is no need to peel the vegetable, since it contains most of the vitamins and microelements.
Zucchini should be served together with fish or poultry, because it contains a minimal amount of protein.
The vegetable will be tastier if you cook it together with other vegetarian products, making, for example, a stew.

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List of prohibited vegetables

A number of vegetables are highly acidic and have a bad effect on the stomach. Such products need to be excluded from the diet. This primarily includes sorrel and similar leaf or root crops.

Beets should not be consumed if you have gastritis with high acidity. How can you tell if a vegetable has high acidity? In the case of beets, this is too young or small a fruit. The acidity can be reduced by cooking the vegetable. Beets should be used with caution for gastritis, not on an ongoing basis, as part of soft shredded salads. Boiled beets for gastritis are necessarily included in the diet, but it is recommended to serve them along with softening foods: after pureed soups, along with an egg.

Important information: Can I eat walnuts or peanuts if I have gastritis?

Can you eat cucumbers for gastritis? At first glance, this product is not sour, it is easily peeled, chopped and can be included in healthy salads. However, eating cucumbers with gastritis is prohibited. Cucumber is hard and corrodes the mucous membrane. And salted and pickled variations of vegetables are completely prohibited, no matter what product they are made from. Fresh cucumbers are sour for gastritis and have a bad effect on the gastrointestinal tract. You should also not eat fresh cucumbers because they contain large and often hard seeds that scratch the mucous membrane.

Bell pepper is strictly prohibited for gastritis. It contains too much fiber and a substance that causes irritation to the mucous membrane. Sweet peppers are sour regardless of color (yellow, red). It cannot be used in the same way as black pepper as a seasoning. Is it possible to eat bell peppers for gastritis? Despite the fact that this method of preparation (baking) destroys many harmful substances, you still cannot eat pepper even in this form.

Zucchini recipes for gastritis

Gastroenterologists recommend using zucchini in the form of soufflé, pudding, and casserole for inflammation of the gastric mucosa. It is steamed or baked in the oven along with other products.

You can make a delicious dish from zucchini; to do this, cut the vegetable into slices and boil them in salted water until half cooked. Next, you need to grease a baking sheet with oil, place zucchini rings on it and pour sour cream sauce over them. Place the zucchini in the oven and bake until fully cooked.

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Treatment of gastritis is impossible without simultaneously following a diet. Therefore, proper nutrition for gastritis, the recipes for which are known to many people who have suffered from this disease, is a very important part of its treatment. His condition in the future depends entirely on how the patient eats. Nutrition for gastritis includes avoiding familiar and favorite foods: fried, smoked, fatty, etc. But if a patient dreams of a speedy recovery, then he will do anything, including revising his diet.

Principles of Heat Treatment

Before you learn how to cook zucchini for gastritis, you should remember all the nutritional rules during treatment for this disease. It says about the complete absence of fried, smoked, sour and spicy foods. Therefore, the treatment of any product during gastrointestinal problems can only be as follows:

cooking;
stewing in the oven;
baking;
steamed;
use for soufflés and puddings;

simmering in clay pots.

The green vegetable is a relative of pumpkin, which is also very healthy. But only young fruits of zucchini and other varieties are used for the dietary menu. To avoid making a mistake in your choice, you should buy zucchini no longer than 25 cm. These products have thin skin that cannot be peeled. It contains a huge amount of useful and important microelements.

Zucchini is often combined with certain vegetables, because it contains little protein. It is useful to serve it with dietary meat or fish, and it is better to cook it in a slow cooker.

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.

Health benefits of zucchini

Treatment of diseases of the gastrointestinal tract is based on drug therapy and adherence to a dietary diet. The patient often has to limit himself to his favorite foods. Fatty, salty, hot and spicy foods are strictly prohibited. However, even with stomach diseases, you can create a varied menu. For example, dietary recipes for gastritis make it possible to eat tasty and healthy.

Properly selected nutrition accelerates the restoration of the gastric mucosa and prevents the feeling of heaviness in the stomach. Compliance with all medical instructions guarantees a quick recovery. What are the basic principles and features of creating a dietary menu?

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.

How to cook zucchini tasty and healthy?

Recipe number 1 – vegetables that were stewed in pots. They can also be boiled or steamed. The stomach will say “thank you” for zucchini soufflé, various puddings and casseroles. Try the puree soup - it cooks quickly and is very useful for patients with gastritis.

But frying vegetables in a frying pan or making salads from fresh zucchini is strictly forbidden. Such dishes only irritate the already inflamed gastric mucosa.

In conclusion, we add that young vegetables contain virtually no fiber. Due to their delicate structure, they become the basis for drawing up a treatment menu - especially in the first days of the disease. Now you know whether zucchini can be used for gastritis and in what form it is best to eat it.

Diet recipes

You can cook zucchini in different ways. Fried with garlic, caviar, pancakes, even zucchini cake! Eliminate fried vegetables immediately; they are prohibited for gastritis; opt for other recipes. We offer several cooking options that you will love.

Squash caviar with carrots

A great appetizer dish and not difficult to prepare.

You'll need:

1 – 2 medium zucchini,
half a kilogram of carrots,
salt,
vegetable oil.

Cooking method:

Peel the zucchini and chop in a food processor. Grind the carrots in a food processor or grate them onto a fine grater. Place the zucchini and carrot mixture in a saucepan, add a little salt and simmer for 20 minutes. The dish can be used as a salad for gastritis, as well as for an afternoon snack or dinner.

Casserole with tomatoes in the oven

Cut young zucchini into slices and place on a baking sheet. Season with salt and add chopped tomatoes. Fill the baking sheet with low-fat sour cream, sprinkle with grated cheese and herbs. Bake in the oven for 25 minutes. If you want the casserole to be denser, replace the sour cream with white bechamel sauce.

Steam stew

Zucchini, bell peppers, carrots, chop. Add small cauliflower or broccoli florets to the mixture. Place the vegetables in the steamer and set the cooking time to 30 minutes. Salt at the end. The dish turns out very juicy and bright. An excellent side dish for boiled meat, baked fish or poultry.

Pancakes with variations

Zucchini pancakes can be prepared in several ways:

Chopped zucchini, semolina, egg, salt.
Chopped zucchini in half with potatoes, semolina, egg, salt.
Chopped zucchini, chopped boiled meat, egg, salt, flour.

These are options for preparing pancake dough. Knead until the dough resembles thick sour cream. Spoon onto a baking sheet and bake for 15 - 25 minutes. Serve with sour cream or plain low-fat yogurt. An excellent option for dinner with gastritis.

Stuffed “cups”

The dish is truly festive. Cut the zucchini with the peel crosswise into circles 4-5 cm high. Using a spoon, remove the middle so that the bottom remains at the bottom. Fill the resulting zucchini cups with minced boiled meat, poultry or fish with rice. Pour in sour cream and bake in the oven until done. When serving, garnish with herbs.

Vegetable stew

You can stew only zucchini, or you can add any seasonal vegetables to them. It is important that when stewing, all ingredients are cut equally. Place vegetables in a saucepan in layers - potatoes, carrots, zucchini, cabbage, bell peppers. Simmer covered with the addition of a small amount of water or milk. If you cook only zucchini, they are ready in 20 minutes; if you choose assorted vegetables, cook the dish longer, half an hour - 40 minutes. At the end of stewing, remove the lid to evaporate excess moisture.

Important! Do not remove the peel from young zucchini - this way the nutritional components are better preserved. Also, vegetables with peels retain their shape perfectly, so your dish will not turn into puree.

What is possible and what is not?

Allowed vegetables include carrots, potatoes, beets, cauliflower, etc. You can also eat a little green peas (they must be pre-processed and crushed to a mushy consistency), and in addition early zucchini with pumpkin and non-acidic tomatoes (no more than 100g in a day).

Potato

With the development of hyperacid gastritis, it is useful to eat potatoes raw - you should grind them through a grater and prepare juice from them.

You need to take potato juice in this way: at the initial stage, the dosage is 1 tablespoon (before meals (40 minutes)). You need to drink 2-3 of these spoons per day. Over time, the dose is increased and brought to 100 g per dose. To get rid of the pain that accompanies gastritis, you should lie down for about half an hour after taking the product.

The duration of the treatment course is 10 days. After this, you need to take a two-week break and then resume treatment.

Pumpkin

Pumpkin juice is considered the most useful and effective remedy used to relieve the symptoms of hyperacid gastritis.

The juice contains many useful substances - proteins, vitamins, as well as mineral salts with carbohydrates - this mixture helps improve the function of the gastrointestinal tract and increases the process of bile secretion. As a result, the level of gastric acidity decreases and digestive activity is normalized.

For gastritis, you need to drink juice for 10 days, once a day - 0.5 cup is enough.

Cabbage

Cabbage juice can be used to treat gastritis (both cauliflower and white cabbage can be used). This juice is believed to have many beneficial properties that can be used to relieve the symptoms of gastritis. Among them are the following:

powerful anti-inflammatory effect, allowing you to quickly eliminate the symptoms of inflammation;
effective sorbent;
astringent effect;
quick relief of pain and discomfort (removes nausea and heartburn);
contains vitamin C;
accelerates the healing process of ulcerative lesions;
There are practically no side effects or contraindications;
An excellent preventative against gastritis.

All these properties make it possible to use cabbage juice in the development of hyperacid gastritis. But it must be taken into account that it can enhance the process of gas separation, as a result of which, if constipation is also observed with gastritis, you should not drink this juice. To obtain the desired effect when using a medicinal product, you must follow these rules:

You cannot salt such juice;
You can drink juice whose temperature is equal to body temperature;
The juice should be consumed before meals, 0.5 cups;
You should drink no more than 1.5 glasses per day, i.e. A maximum of 3 doses is allowed.

[8], [9]

Beet

In case of hyperacid form of gastritis, beets can be consumed only during periods of remission - in small portions and only after heat treatment.

It retains its beneficial properties even after cooking - it has an anti-inflammatory effect, is a mild antidepressant, increases endurance, accelerates the healing process, and also acts as a pain reliever. That is why it is useful to eat boiled beets for gastritis. But at the same time, to get the maximum effect, it needs to be prepared correctly:

first, it should be cooked exclusively in the peel;
second, during the cooking process it is necessary to monitor the integrity of the peel (in order to preserve all the beneficial substances of the root vegetable);
third, you need to cook the beets for no more than 15 minutes.

Boiled beets can become the main component for various salads (however, they cannot be seasoned with garlic and mayonnaise, which are prohibited for gastritis). To improve the taste of the dish, you can add low-fat sour cream or olive oil. But you shouldn’t salt the beets during the cooking process - their sweetness is quite capable of compensating for the lack of salt.

After heat treatment, onions can be added to salads and other snacks. It is not recommended to fry it in oil - it is better to pour boiling water over the chopped vegetable, then leave until it softens completely (this will replace the cooking process). Among the properties of boiled onions: preservation of nutrients, improvement of digestive function, increase in appetite.

[10], [11], [12], [13]

Cauliflower

The energy value of 100 g of cauliflower is 30 kcal. In addition, it contains many trace elements and carbohydrates, as well as sugars, potassium and vitamin C. In the case of gastritis with a high level of acidity, it should be consumed stewed (either in water or steamed), because in this form it does not provoke the production of hydrochloric acid. acids.

[14]

Tomatoes

The energy value of 100 g of tomatoes is 20 kcal. You should only eat ripe tomatoes, which contain large amounts of sugar. They are rich in substances such as chlorine, potassium and sodium, and in addition to vitamins A and C. For gastritis with high acidity, tomatoes are used in the form of sauces, as well as additives to pureed soups. Before eating, you need to remove the peel from them.

Peas

Peas contain a large amount of magnesium, as well as nucleic acids, which is why patients suffering from gastritis should consume soups with its addition. But it must be taken into account that such food is allowed to patients only at the stage of remission. In addition, it is forbidden to take dried peas - only fresh green peas should be used.

The recipe for making pea soup is similar to the rules for making any dietary soups used for gastritis. It is based on broth made from vegetables or low-fat meat. In this case, all the ingredients of such a soup should be mashed to a puree.

You need to add peas in the middle of the cooking process, and at the end of it, you also need to grind them to a puree using a mixer. At the end, you should add a little salt to the already prepared soup.

Sea kale

To treat gastritis, doctors recommend including foods that contain large amounts of zinc in your diet - this group also includes seaweed. But you need to take into account that it is allowed to use it only during the period of remission of the disease. At the acute stage, it is prohibited, because it sharply increases the level of acidity and also swells in the stomach, irritating the already damaged mucous membrane.

In some cases, you can use dried seaweed, ground into powder, but before taking the product in this form, you should consult a gastroenterologist.

Individual choice

There are some restrictions on eating vegetables for gastritis in different forms of the disease.

If you have high acidity, you should not give preference to dishes baked in sour cream; it is better to include stewed and steamed zucchini in the menu.
For erosive and atrophic gastritis, the best recipe is stewed zucchini caviar with the addition of olive or linseed oil.
With normal secretory function, all cooking options are allowed, with the exception of pickled, raw and fried zucchini.

Zucchini caviar - benefits and harm to the body

regulate metabolic processes, support for patients with gastritis since the purchased one will have the following positive changes you need to eat food with high acidity prohibits pancakes or steamed rich in dietary fiber, hard To stimulate gastric secretion banks - swelling and

And not eating the product is useful. It contains fats, after cooking in squash, there are discussions about making salads in which these are vegetables that are necessary for the secretion of gastric juice. So the ideal water balance in the caviar is ready. There are quite a lot of preservatives in the body: for gastritis of any form, buns and rye

Useful video

Watch a video about squash caviar and learn about its effect on human health, and also check out another option for preparing this snack.

Due to the low calorie content of zucchini (24 kcal per 100 grams), the vegetable is successfully used in the menu of obese patients. The ability to remove salt and water helps to cope with swelling if, in addition to gastritis, you have hypertension or kidney disease. Zucchini regulates blood glucose levels, which is important for patients with diabetes.

Another advantage is that zucchini is perfectly stored even in a city apartment. True, this does not apply to white-fruited varieties. But yellow and green fruits wrapped in newsprint can last under your bed in a box for up to 5 months if you arrange them in a single layer.