This Is The Way That Children Love To Eat Vegetables

This Is The Way That Children Love To Eat Vegetables

jakarta, because it feels that it is sometimes bitter or bad, many children who resist eating vegetables, regardless of high nutrition food that contained an average of green. but a new study from australia emphasized that the key to overcome it lie in vegetable processing itself.according to the researchers, the kids will eat vegetables more hooked if food is cooked in the duration of the time mediocre, not too fast or too slow.this conclusion obtained after researchers quizzed 91 boys and girls aged 5 and 6 years old. most of the respondents claimed to be more like broccoli and cauliflower if cooked with moderate duration (6-8 minutes) instead of cooked with shorter duration (2-3 minutes) or longer (10-15 minutes).these conditions remain in force even though the majority of respondents reported not to like it or not a lot of eating vegetables.children also prefer a broccoli steamed rather than boiled, but on average the respondents claimed to have no favorite methods for processing of cauliflower. furthermore the steamed broccoli in the longer time it feels so bitter and so reasonable if the kids didn't like it. instead, the cauliflower will not be felt too bitter even if cooked too long."so the level of preference for sons of vegetables as a whole tend to be influenced by the taste and texture. because based on this study, the children seem to prefer a medium texture of vegetables and the texture of this kind can only be obtained by processing time which is mediocre, "as reported by the researchers of the demolished myhealthnewsdaily, wednesday (16/2/2013).in addition, the method of steaming also proved to be able to maintain more nutrients contained in vegetables than if it's boiled vegetables. for that, because children also preferred the taste of steamed vegetables, researchers recommend that parents prefer steaming vegetables rather than merebusnya so that her children eat vegetables hooked.the study was conducted by a team of researchers from the commonwealth scientific and industrial research organisation and will be published in the journal of food quality and preference.(vit/vta )
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