9 modern cooking ingredients

9 modern cooking ingredients

The nutritional value of the foods.

The nutritional value of the 9 modern cooking ingredients and the right way to cook so as not to alter their nutrients. This is a key factor for a good health. It is useful to know the value of food for a good cooking result. The chef has to know the usefulness and origin of the food. The food to meet the needs of the body must be a mixture of nutrients like those of human cells. The main ingredients that make up the food and are necessary for the diet are:

  • Proteins.
  • Fats and oils.
  • Carbohydrates.
  • Inorganic salts.
  • Vitamins.
  • Water.

Each group has its own key role in the development and good functioning of the human organization.

List of 9 modern cooking ingredients.

Proteins.

They help in the reproduction of tissues and the replacement of old body tissues. They provide heat and help in the formation of hormones. Proteins are nitrogenous organic compounds and are the main component of protoplasm of animal and plant cells. Their nutritional and biological value is irreplaceable for humans. They come from both the animal and the plant world. Animal proteins (meat, fish, chicken, cheese, eggs, milk) have a high nutritional and biological value. Plant proteins, respectively, (peas, beans, lentils, cereals and nuts). For better nutrition, both classes of protein are needed.

Fats & Oils.

They provide the organization with long-lasting heat and energy. They are also divided into plant and animal. Fats & oils are a key element of the cells of the body and have a major role in the immune system. They are found in butter, margarine, vegetable fats and oils, fish oils, beak, eggs etc.

Carbohydrates (starch, sugars).

They have great heat from all the 9 modern cooking ingredients because they have the ability to burn easily within the body. They reduce the burning of fat stored in the body. Consequently, Carbohydrate foods should be consumed in small quantities because they are fat. Some foods in this category are: flour, potatoes, rice, pasta, honey, sugar, jam etc.

Inorganic salts.

They regulate the physiological functions of the various organs of the body, and also indirectly help to increase and differentiate tissues. They maintain the body’s fluid in balance by regulating their normal secretion from the body. Inorganic salts are found in vegetables, fruits, cheese, milk, eggs, fish and bread.

Vitamins.

They are of equal biological value and equally indispensable to the organism, like other nutrients. They do not produce energy, but they are essential for transforming food into energy and action. Vitamins even act in small amounts and help in various biological reactions to regulate metabolism in the body. They are very good for balanced health and help for the organization’s defense against illnesses. Vitamins found in fresh vegetables, fruits, liver, fish, eggs, kidneys, meat, and some fats. From the animal world, we take them as they are, and from the plant are in the form of pro-vitamins.

Water.

It is of vital importance in both the human and ubiquitous existence of life. Without water it is impossible to intake, dissolve, assimilate food and dispose of waste materials. Through water mediation all the life-changing functions of the matter take place. The food is prepared with the addition of water as the vegetables cover a large part of our water needs. The human body consists of 70% of water and requires 8 glasses of liquids per day such as water, coffee, tea, etc.

Cellulose.

Cellulose, the woody shell of plant cells, without being a nutrient of the 9 modern cooking ingredients, is essential in the function of nutrition. It causes the feeling of satiety, irritates the intestinal walls and helps to eliminate the waste materials from the body. Cellulose found in cereals, breads made from bran flour, fresh fruits and vegetables.

Spices.

In addition to the basic ingredients in cooking we use another group of substances composed of organic compounds of the vegetable world: Spices & herbs. Spices such as cinnamon, pepper, carnation, spices, vanilla, cumin, oregano, etc. give aroma and flavor cooking. Spices help in the function of nutrition, stimulating digestive organs and causing secretion of digestive fluids. They are often used in large quantities and other times less. Proper use of spices is a special art and requires cooking experience. This is one of the 9 modern cooking ingredients reasons that makes each cook special.

Herbs.

These also improve and emphasize the flavor of the food. It is preferable to use fresh aromatic herbs. So good to grow them in pots in the kitchen. Some aromatic greens are dill, parsley, mint, thyme, laurel leaves, basil etc.

Conclusion.

The food taken from the animal and plant worlds. The different foods that make up the food are divided into four basic groups.

  1. Meat and fish.
  2. Milk and cheese.
  3. Vegetables and fruits.
  4. Bread and cereals.

Α good combination and a good variety of foods contribute to good health. Many housewives leave the choice of food one day before lunch. Weekly meal planning saves a lot of money over time. The time of year and the weather affect the selection of the menu. This, of course, is not absolute. The taste of seasonal products is good because it costs less money. Spending most of our food revenue is worth spending a little time planning meals.

 


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