Baby sweets. Which is better?

Many mothers believe that the most harmful cookies for their kids oily sand, and the most useful - crackers. Experts in this subject have a different opinion. In their opinion, the rating of the usefulness of cookies exactly the cracker is in last place

Biscuits are allowed to give children from 6 months, but some pediatricians recommend starting to pamper kids baking with only 1 year. Naturally, the first time it is necessary to feed children with special children's cookies without sugar, fat, salt and other impurities, and before you buy very carefully read their composition, even under the name of "Child" may be hiding quite allergenic product. It is quite another matter when the baby grows up, gaining strength and reaches school age. Then he can eat and sweet colabucci, and sticks with poppy seed shortbread cookies with nuts. Here are just some of the Goodies it is better not to lean or to abandon them completely, otherwise there is a chance to undermine

health or not grow upwards and outwards, writes sunhome.ru

1st place: biscuits, "School", "Maria"

If you rank the usefulness of cookies in the first place will be dry biscuits. They are only made from water and flour, so are the diet, Allergy-free and low in calories (340 kcal per 100 g). That product turned out to be airy and fragile, the dough is rolled in a special machine laminator thickness of only 0, 2 mm, and then connect the layers to each other - resulting in each Galette, it is 40 layers. They are then cut into circles or squares and necessarily pierce, otherwise the cookies will be blown up and you get egg. On similar technology make "Mary", "School" and funny animals "Zoological", however, in their composition contains fat and sugar. But, since the amount of these ingredients is minimal, nutritionists still call them diet. In any case products with flavors not worth buying, but the sodium or ammonium salt in the composition should not be afraid - while baking these leavening agents are converted and become safe, besides thanks to them, the cookies puff and well otkazyvaetsja.

2nd place: straw

Fragrant and tasty fries also relates to dry biscuit, made from flour, water and a small amount of fat. But in the second place she came because of the presence of a decent amount of sugar and one technological features. In fact, to obtain a brown glossy surface of the strips is very fried and in the middle of cooking spray alkali, without which the product would be pale and nondescript. In this regard, crispy sticks can have children with increased stomach acidity (lowers the PH strips), but those who have it lowered, it is better to refuse sweets.

3rd place: oatmeal

Another representative useful for kids cookies - oatmeal (450 kcal). Fat in it a bit (per 100 g of flour just 5 g) and, most importantly, in addition to the wheat flour used oat meal (ratio 3/1). It provides confection fiber, vitamins and minerals. However, not every oatmeal cookies, lying on our shelves, can be called useful. When you choose a treat for your child, pay attention to its color. If cookies are beautiful, glossy and bright brown, it means that they are unnatural. In fact, when heated mixture of proteins and sugar changes color - reaction occurs metanoobrazovanie, and pastries becomes dark. But when the test has a lot of oatmeal, it suppresses this process, and the product obtained pale. Quality oatmeal cookies must be nondescript in appearance: grayish-brown and no gloss on the surface. No flavorings, preservatives and flavor enhancers that are actively add some manufacturers, is also a criterion of quality sweets.

4th place: "Anniversary", "Creamy"

Shortbread with a clearly visible pattern on the surface ("Jubilee", "Creamy", "Spring") called sugar. It is significantly more fat than ovsanna (20 g per 100 g of flour), and it is very plastic test that easily accepts and stores the given form, so on the surface stamp various designs and inscriptions. If you see that they broke, it means that the manufacturer has saved: reduced the amount of fat and added water. Slightly fried mesh pattern on the back of the cookies are okay, but if she burnt side, this product is not worth buying - it can provide your child with harmful carcinogens. Good sugar should be yellowish, brittle, porous and capable of rapid swelling. For a child it is advisable to buy the classic shortbread biscuits, not strawberry or strawberry - why baby extra flavoring? And don't let beloved child to chromite this dainty day long, because its energy value is quite high: 460 calories per 100 grams.

5th place: sandy

Unfortunately, children rarely like biscuits and more joy tucking shortcrust pastry - calorie (500 kcal), with a large amount of sugar and fat (30 g per 100 g of flour). Of course, it is better if you will cook it by itself on the basis of butter, because all the store the cookies are made from margarine. However, to be frightened it is not necessary, it is only necessary to limit consumption of fatty product and to choose for your child a quality product. Unlike sugar sand products are not so well keep their shape, but still the room, colabucci and roses should be no ragged edges and beveled edges. Burnt instances don't take. And pay attention to the composition of sweets, because the shorter and simpler the ingredient list, the more secure your child will be baking.

6th place: crackers

Crackers ranked last place due to its composition. Because they are made by the technology of biscuits - rolled out a thin layer, is collected in a multi-tiered "cake and cut into circles, diamonds and squares. But unlike useful biscuits each of the 40 layers of greased with margarine and flavored food additives (flavoring cheese, ham, eggs). Naturally, the product becomes an incredibly fatty and caloric value becomes at the level of the sand - 480-500 kcal. In addition, crackers sprinkle generously with salt, which violates the child exchange of water and causes thirst.

Not baby biscuits

Cookies with fillings very tasty and spectacular. But to give to their children is not worth it. Of all the additives in the production baking the safest is just nutty. But the rest of the toppings and decorations can harm the health of your baby.

Chocolate glaze.

Natural chocolate is made of useful cocoa butter, cookies do not fill. And it's not in the greed of manufacturers, and technological need. It turns out that the fats from cocoa and cookies in the interaction causes an unpleasant odor and taste of bitterness (experts call this "effect effectice"). Therefore, the glaze do not even palm substitutes for cocoa butter, and lauric acid. It is also used for the manufacture of dull teeth sweet tiles.

Chocolate crumb.

Imagine that you put in your cookies chocolate pieces. What will happen to them after baking? Of course, they will melt. To avoid this, plants use thermostable chocolate. The pieces do not melt even in kilns at +220° C due to the huge number of artificial additives.

The jam.

If pure fruit jelly is useful in the case of cookies with the filling becomes harmful. Because the brightness in it put a lot of dyes, as well as a decent portion of the hydrophilic and thermally stable chemical additives. Without them filling under the influence of heat caramelized and giving water will be reduced in size, leaving the inside of watermelon emptiness.

The jelly.

Recently appeared cookies decorated with red, yellow or green jelly. Looks tempting, but in fact harmful. In fact it is not useful jelly or marmalade on the basis of pectin and chemical gel mass " oven " additives.

Expert opinion

Irina Filina, head of Department, bakery and confectionery

"Spoiled or no cookies can be identified by its taste and smell. Most importantly, it must not be rancid. By the way, the drier cakes, the longer it is stored. Biscuits, crackers, "Maria" or "Children" don't spoil the whole year (of course, if you are polyethylene and protected from moisture). But if the shelf life is on shortbread, to buy his child, I do not advise - this suggests that the product contains preservatives."

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