Urad dal. Dal, its varieties and methods of preparation

If your ideas for using moong dal don't extend beyond sprinkling a few pea sprouts on your salad, we suggest you think twice.

Mung dal, either whole or husked, can be used to prepare main dishes, salads, soups, pastas, snacks, drinks and desserts. Mung peas go well with grains, vegetables and herbs, sour and tart fruits, other plants, spices and herbs, and even rice, soy and various nuts.

Mung or mung pea (Phaseolus aureous) is a small cylindrical pea with a bright green skin and yellow inside. It is eaten whole, ground with skin, ground and peeled, and also sprouted. It is widely used in Indian and Chinese cooking.

Ayurvedic experts consider mung peas to be a very valuable food - they are extremely nutritious and easier to digest and absorb than most other legumes.

When cooked to a soft, butter-like state and combined with digestion-enhancing herbs and spices, mung peas are easily digested even after illness, and by the very old and very young, individuals with weak digestive fire.

Mung peas are light and tender, have an astringent and sweet taste, and have a cooling nature. When prepared in combination with appropriate herbs and spices, mung beans balance all doshas.

From the point of view of modern nutritionology, mung peas provide protein, fiber, and are a source of phytoestrogens. It also contains vitamins A, C and E, folic acid, phosphorus, magnesium, iron and calcium.

How to buy and store

Mung peas are sold in oriental stores and markets, health food stores, online stores and even some supermarkets. When buying whole peas, make sure that they are intact, approximately the same size, rich in color, and have their skins on.

Store it in clean, airtight containers. Buy peas with a month's storage in mind. If you store it longer, it will take longer to cook and will cause gas to accumulate in the intestines.

If you buy sprouted peas, choose fresh, firm sprouts without brown spots. After purchasing, cook and eat the sprouts as quickly as possible, preferably the same day. You can also sprout peas at home.

How to prepare

Dried peas and dals may contain small twigs, stones and other foreign matter. Take a white plate, pour the peas onto it and carefully sort through them. Also remove any discolored or shriveled peas.

Dry peas and dals must be washed thoroughly several times, changing the water each time. Pour out anything that floats to the surface of the water.

How to cook

Usually dry moong dal does not require pre-soaking. Split mung beans and other types of peas can be cooked in a pressure cooker, oven, or on the stovetop. If you are cooking on the stove, skim off and discard any scum that accumulates on the surface of the water.

Usually dals taste better when they are simmered for a long time on low heat. In all cases, cook the peas until they are completely softened.

Combinations with other products

Whole moong can be combined with brown or white rice, wheat or oatmeal in a dish called kitchari. You can also boil the peas to the consistency of soup, with plenty of water and spices.

Stews and soups are often prepared where whole or shelled mung beans are combined with herbs, vegetables, and grains such as barley or pearl barley. Moong dal flour can be mixed with wheat flour to make flat breads in a frying pan.

Cook moong with lots of herbs and spices. Whole and shelled moong goes well with fresh ginger, basil, coriander, rosemary, sage, thyme, parsley, curry leaves and tarragon, lemon juice and spices such as turmeric, cayenne, ajwain, cumin, coriander, garam masala, black pepper and bay leaf.

RECIPES

Here are some recipes using moong from the brochure “Ayurvedic Mung Recipes”.

Basic Moong Dal Recipe

1/2 cup crushed hulled mung bean

2-4 cups of water

Rock salt to taste

1/2-1 tbsp ghee (ghee) (for Kapha constitution, take the smallest amount)

1/2 tsp. cumin seeds

1/8 tsp turmeric

Sort the peas and rinse. Drain. Place the rinsed and drained dal in a heavy bottom pan, add turmeric and 3 cups of water.

Bring to a boil; Reduce heat to medium/low and let simmer until dal is tender (about 30-40 minutes).

Stir occasionally to prevent burning; add water if necessary until the desired consistency is achieved. If foam forms on the surface, skim it off.

When the peas are cooked, add salt and stir. In a separate pan, melt the ghee, add the cumin seeds and roast them until the cumin aroma comes out. The cumin should turn brown but not burn.

Gently pour the oil and cumin mixture into the cooked dal. Stir and serve immediately along with cooked basmati rice or other grains and vegetables. If you make this dal thin and smooth with the help of a whisk, it can be drunk as a nutritious soup.

Bitter greens, mung sprouts, avocado and orange salad

1 cup baby spinach leaves

1 cup bitter greens of various types (dandelion, watercress, etc.)

1 cup fresh mung sprouts, halved

1 cup orange segments, seeds removed

1/2 cup chopped avocado

1 tbsp. soaked walnut slices (soak for 15 minutes in warm water)

1 tbsp. olive oil

1 tsp lemon zest

Rock salt to taste

Freshly ground black pepper to taste

1 tbsp. tahini (ground sesame)

1/2 tsp. finely chopped fresh ginger

Heat one tablespoon of olive oil in a long-handled skillet. Throw in the spinach leaves and mung sprouts into the oil and stir briefly until the spinach leaves wilt.

Transfer the mixture to a bowl and let cool. Add bitter greens, orange and avocado. In another bowl, quickly stir lemon juice, 1 tbsp. olive oil, lemon zest, salt, pepper, ginger and tahini.

Pour this dressing over the salad, spreading it evenly. Sprinkle with chopped nuts and serve immediately.

Mung and herb paste for spreading on bread

1/2 cup shelled mung bean

2 tbsp. almond butter or ground sesame seeds

1 tsp finely chopped ginger

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh basil

1 tbsp. olive oil

1/4 tsp. ground cumin

Rock salt to taste

1 tbsp. lemon juice

Freshly ground black pepper to taste, or a large piece of sweet paprika

1-2 tbsp. water, as needed

Heat a long-handled frying pan and fry the moong dal (without oil) for 10-12 minutes until it turns golden. The peas should be stirred constantly so that they brown on all sides and do not burn.

Remove from heat, transfer peas to a spice grinder or food processor, and process into coarse flour.

Grind all the remaining ingredients in the same way and mix them into a smooth paste, adding water if necessary. This paste is spread on toast, crackers, bread tortillas, and fresh vegetables cut into pieces can also be dipped into it.

excellent source of minerals

more details...

is a unique legume crop, which is distinguished by small oval yellow beans. India is considered the birthplace of this plant. This product is highly valued for its dietary properties and excellent nutritional components. Mung beans contain various minerals and vitamins, making it an excellent product with antiseptic properties. Mung beans were often used to detoxify the body. Since it is rich in fiber and does not contain cholesterol, it is indispensable for patients with diabetes. In addition, mung beans will help prevent the extensive development of cancerous tumors, and they can also normalize hormonal levels in many women during menopause.

The sprouts of these wonderful beans are rich in essential vitamins A, B, C, E, and are also an excellent source of minerals - iron, calcium and potassium.

Mung beans have an antitoxic effect. They perfectly heal thermal burns, remove toxins and harmful substances from the body, and have a diuretic and hypolipidemic effect. In addition to iron and calcium, a large amount of ascorbic acid was found in sprouted seeds.

Mung gave TRS 500 gm.

Best before date: December 2020

Moong gave Deepak 500 gm.

Mung dal Supreme

500 grams Shelf life: March 2021 Recommended donation - 125 hryvnia Buy

Moong dal 2000 TRS

Best before date: January 2021

Mung dal Schani

Moong dal chilka.

Urad dal chilka

Urad dal in TRS peel. 500 grams

Best before date: April 2020

Urad dal in Deepak peel. 1000 grams

Urad dal in TRS peel. 1000 grams

Urad dal in Schani peel. 1000 grams

Best before date: August 2021

Urad dal in TRS peel. 2000 grams

Best before date: 31-01-2020

Urad dal in Schani peel. 2000 grams

Best before date: April 2022

TRS peeled urad dal. 500 g.

Bajwa peeled urad dal. 500 g.

Urad dal is peeled and without peel. TRS 1000 g.

Urad dal is peeled and without peel. Cft. 1000 g

Best before date: September 2020

Urad dal is peeled and without peel. Bajwa 2000

Urad dal is peeled and without peel. Schani 2000

Best before date: June 2021 Recommended donation - 430 hryvnia Buy

Tur gave. TRS 500 g.

Best before date: April 2020

Chana gave

Best before date: May 2020

Kala chana dal TRS (brown Indian peas) 500 grams

Kala chana dal Schani (brown Indian peas) 500 grams

Best before date: October 2021

Kala chana dal TRS (brown Indian peas) 1000 grams

Kala chana dal Schani (brown Indian peas) 2000 grams

Dal, its varieties and methods of preparation.

Dal is the name given to shelled peas or lentils, and the same name goes to the soup made from them. Dal is served as a soup and also poured over rice. Dal with bread can also serve as a meal on its own.

Dal is rich in iron and B vitamins, in addition, it is the main source of protein in the Vedic diet. Some varieties of dal are not inferior to meat in protein content, and some types even surpass it. When dal is consumed along with other protein-rich foods such as grains, nuts and dairy products, the body's absorption of protein increases. So, for example, rice protein is digestible by 60%, dal protein by 65%, but when these products are consumed together, protein digestibility increases to 85%.

More than 60 varieties of dal are grown in India, while in Ukraine and Russia there are only a couple, and even those in India are considered fodder :).

Mung-dal. The grains are small, pale yellow, rectangular in shape. This dal is made from mung beans, which are often used for sprouting. Moong dal has a bland taste. It is easily digestible and is well absorbed by the body, which is why it is recommended for children, the elderly and convalescent patients.

These beans are grown in Central Asia. They are used there unshelled. Mung beans (mung beans) are green, small, 3-6 mm long. Mash can also be purchased in Russian markets. We recommend buying only matte beans. To give mung bean a marketable appearance, it is often washed with water. Washed mung bean becomes bright and shiny, but, unfortunately, a bug starts in it almost instantly. Mung bean takes a little longer to cook than moong dal, but its taste is in no way inferior to it, and in some dishes it is even superior.

Urad-dal. The grains are small, grayish-white, rectangular in shape. Urad dal is twice as rich in protein as meat. It is often used in appetizers or ground into flour, made into a batter and allowed to ferment to create a smooth, light dish.

Channa dal. This variety of dal is larger than moong dal, the grains are yellow in color and round. Has a sweet taste. This is one of the smallest representatives of the Turkish pea (chickpea) family. If you can't get your hands on channa dal, replace it with yellow split peas, which can also be used to make a pretty tasty (though not entirely authentic) dal.

Tur-dal. The grains are larger than channa dal, pale yellow and round. This dal is obtained from the fruit of a legume plant known in the West as pigeon pea. Shur dal peas are sometimes covered with a film of oil, which must be washed off before use.

Turkish peas (chickpeas), called kabuli channa in India, is an excellent source of protein. It is very hard, so it must be soaked several hours before cooking. Boiled chickpeas are usually eaten as a separate dish in the morning with a little grated ginger or in combination with other dishes such as upma or khichri. Soaked chickpeas can also be consumed raw. To do this, you just need to salt it and sprinkle it with ground black pepper and ground toasted cumin. 10 soaked black pepper peas every morning is an ideal natural tonic and provides the body with a significant portion of its daily protein requirement. Ground chickpeas produce flour, which is very widely used in Vedic cooking.

If you don't have dal, you can use split peas or lentils, although these won't be a complete substitute.

In India (especially northern India), it is rare that a meal is complete without dal in one form or another. There are many dal dishes that can be served for breakfast, lunch and dinner. Dal can be used to make soups and thick sauces, it can be used in vegetable dishes, raw chashni, make salads from dal sprouts, and can also be used to prepare savory snacks, pancakes and sweets.

The dal must be washed before using. But first you should sort it out, removing small stones and debris. The best way to do this is by pouring the dal onto a large baking sheet and slowly moving the grains from one end to the other. Only wash the amount you need. To do this, pour the dal into a metal sieve and lower the sieve into a large container two-thirds filled with water. Wash the grains thoroughly with your hands for about 30 seconds. Then lift the sieve, drain the water and pour in new water. Repeat the procedure several times until the water becomes relatively clear. Then drain or soak the dal as per the recipe.

HOW TO COOK DAL

The easiest way to boil split dal is to place it in a wide, thick pan with the volume of water specified in the recipe, add ghee or butter, fresh ginger and a pinch of turmeric.

Stirring occasionally, bring the water to a boil. Then reduce the heat, cover the pan with a tight-fitting lid and simmer over low heat until the dal is completely soft, which will take about 45 minutes to an hour and a half. Cooking time will vary depending on the hardness of the water, the type of dal and its shelf life: old dal takes about twice as long to cook as new-harvested dal. What consistency the dal will have, whether it will be liquid or thick, depends on the amount of water. Cook small whole moong dal grains for about 45 minutes.

Thin soups made from split dal cook fastest in a pressure cooker: a small amount of dal cooks in a pressure cooker in 20-25 minutes, and whole chickpeas soften in 30-40 minutes. It is better to cook dal puree or gravy in a saucepan because in a pressure cooker the grains will stick to the bottom and crowd into the steam valve.

Useful information:

*The dal is measured before soaking.

** Cooking time for dal depends on the hardness of the water. If the water is too hard, the cooking process slows down, and therefore you should never add salt during cooking: it is a mineral and increases the hardness of the water.

Pressure cooker instructions sometimes tell you not to cook peas and beans in the cooker because if they are cooked with insufficient water, the beans will foam too much and clog the pressure cooker valve. To avoid clogging the valve, make sure that the water does not fill the pressure cooker more than halfway; For cooking split grains, you should take at least six, and for whole grains, three times as much water.

Cook the dal over moderately low heat. When you pressure cook dal, make sure that the pressure cooker does not get clogged. If this does happen, remove the pressure cooker from the heat, place it in the sink under running warm water and gradually change it to cold. After a few minutes, slowly open the valve slightly, being careful not to get scalded by the steam. To reduce the formation of foam, you can add a tablespoon of butter to the dal. Cook the dal without pressure by covering the pressure cooker with a lid.

Dal soup, which can be thick or thin depending on the recipe, is usually simmered for a long time until the grains are softened and turned into a homogeneous mass.

Chaunch(roasted herbs and spices) added to the dal before removing it from the heat is what gives it its unique taste and aroma. Heat a small amount of ghee or vegetable oil in a small frying pan or saucepan, then add the spices. When they turn brown, add them along with the oil to the cooking dal. Be careful! Cover the pan immediately as the hot oil will cause a small explosion when it touches the dal - one of those surprises that makes cooking Vedic dishes fun and enjoyable.

Bon appetit:)

Sprouting beans.

Legumes are also consumed in sprouted form. As the beans sprout, their nutritional value increases significantly. In addition, the content of vitamins C, E and group B increases many times over. The proteins of sprouted beans are extremely well absorbed, and the starch they contain turns into sugar, making the sprouts very tasty. The low-calorie minerals, enzymes and fiber found in bean sprouts are extremely beneficial.

Sprouted beans should be eaten immediately after they reach the desired size, when their nutritional properties are fully manifested. Sprouts can be used raw in salads, as well as fried in oil with spices or lightly stewed - then they will make a delicious breakfast, especially useful in winter.

Sprouted beans can also be added to stir-fried vegetables, broths and dal soups just before serving, or used to garnish certain dishes.

To sprout 1/2 cup (100g) of whole chickpeas or moong dal, you will need a medium cup, a quart jar, a piece of cheesecloth and a thick rubber band.

Make sure that the grains are clean and whole. Remove broken and dry grains, pebbles, chaff and other debris.
Rinse the dal thoroughly. Soak in room temperature water for 8-12 hours or overnight. After this, dry the swollen grains and rinse them with clean water three to four times. Do not discard the water in which the beans were soaked. Although it is yellowish, cloudy and does not have a very pleasant smell, it is just what your indoor plants are waiting for.
Place the grains in a jar, cover it with gauze and secure with a rubber band. Then turn the jar upside down and place it at a 45° angle in a bowl of water so that the grains can be properly saturated with moisture. Then store the can of beans in a cool, dark cupboard and rinse them with clean water three to four times a day. Beans usually germinate on the third to fifth day.
As a rule, sprouted beans are ready to eat when the sprouts reach a height of 6 mm-1.5 cm. They can be served immediately or can be stored in the refrigerator under a cloth for two days.

Dal is the name given to shelled lentils or peas, and the same name goes to the soup made from them. Dal is served as a condiment for the main dish or poured over rice. Dal with bread can also serve as a meal on its own.

For example, in India they grow more than 60 varieties of dal, but in Rus' they grow only a couple, and even those in India are considered fodder :)).

The four types of dal included in the recipes in this book are the most common and can be purchased at Asian grocery stores and health food stores. Below is a description of these varieties.

Mung dal (mung bean). The grains are small, pale yellow, rectangular in shape. This dal is made from mung beans, which are often used for sprouting. Moong dal has a bland taste. It is easily digestible and is well absorbed by the body, which is why it is recommended for children, the elderly and convalescent patients.

These beans are grown in Central Asia, where they are known as mung beans. They are used there unshelled. Mung beans (mung beans) are green, small, 3-6 mm long. Mash can also be purchased in Russian markets. We recommend buying only matte beans. To give mung bean a marketable appearance, it is often washed with water. Washed mung bean becomes bright and shiny, but, unfortunately, a bug starts in it almost instantly. Mung bean takes a little longer to cook than moong dal, but its taste is in no way inferior to it, and in some dishes it is even superior.

Turkish peas (chickpeas), called kabuli channa in India, is an excellent source of protein. It is very hard, so it must be soaked several hours before cooking. Boiled chickpeas are usually eaten as a separate dish in the morning with a little grated ginger or in combination with other dishes such as upma or khichri. Soaked chickpeas can also be consumed raw. To do this, you just need to salt it and sprinkle it with ground black pepper and ground toasted cumin. 10 soaked black pepper peas each morning is an ideal natural tonic and provides the body with a significant portion of its daily protein requirement. Ground chickpeas produce flour, which is very widely used in Vedic cooking. In the recipes in this book it is called "chickpea flour."

If you don't have dal, you can use split peas or lentils, although these won't be a complete substitute.

HOW TO COOK DAL

The easiest way to boil split dal is to place it in a wide, thick pan with the volume of water specified in the recipe, add ghee or butter, fresh ginger and a pinch of turmeric.

INSTRUCTIONS FOR COOKING DAL IN PRESSURE COOKER

Dal type	Soaking time	Proportions of dal* and water	Cooking time** in a pressure cooker
Whole chickpeas (chickpeas)	8 hours or night	1:3,5	30-40 min
Whole moong and urad dal	5 hours or night	1:3	20-25 min
Split moong and urad dal	-	1:6 (for soup)	20-25 min
Split peas and chana dal	5 hours	1:6.5 (for soup)	25-30 min

*The dal is measured before soaking.

Pressure cooker instructions sometimes tell you not to cook peas and beans in the cooker, because when cooked with insufficient water, the beans will foam too much and clog the pressure cooker valve. To avoid clogging the valve, make sure that the water does not fill the pressure cooker more than halfway; For cooking split grains, you should take at least six, and for whole grains, three times as much water.

Dal soup, which can be thick or thin depending on the recipe, is usually simmered for a long time until the grains are softened and turned into a homogeneous mass.

Chaunk (roasted herbs and spices) added to the dal before removing it from the heat is what gives it its unique taste and aroma. Heat a small amount of ghee or vegetable oil in a small frying pan or saucepan, then add the spices. When they turn brown, add them along with the oil to the cooking dal. Be careful! Cover the pan immediately as the hot oil will cause a small explosion when it touches the dal - one of those surprises that makes cooking Vedic dishes fun and enjoyable.

HOW TO GROW BEANS

Sprouted beans can also be added to stir-fried vegetables, broths and dal soups just before serving, or used to garnish certain dishes.

To sprout 1/2 cup (100g) of whole chickpeas or moong dal, you will need a medium cup, a quart jar, a piece of cheesecloth and a thick rubber band.

Make sure that the grains are clean and whole. Remove broken and dry grains, pebbles, chaff and other debris.
Rinse the dal thoroughly. Soak in room temperature water for 8-12 hours or overnight. After this, dry the swollen grains and rinse them with clean water three to four times. Do not discard the water in which the beans were soaked. Although it is yellowish, cloudy and does not have a very pleasant smell, it is just what your indoor plants are waiting for.
Place the grains in a jar, cover it with gauze and secure with a rubber band. Then turn the jar upside down and place it at a 45° angle in a bowl of water so that the grains can be properly saturated with moisture. Then put the can of beans in a cool, dark cupboard and rinse them with clean water three to four times a day. Beans usually germinate on the third to fifth day.
Typically, sprouted beans are ready to eat when the sprouts reach a height of 6 mm-1.5 cm. They can be served immediately or can be stored in the refrigerator under a cloth for two days.

Today we will prepare moong dal soup with tomatoes. Mung dal, also known as mung bean, is a leguminous crop originating from India, and is a storehouse of protein and microelements.
The soup turns out very beautiful, tasty, simple and aromatic.

Ingredients:

¾ cup moong dal
1 large or 2 small tomatoes
2.5 tbsp. ghee or vegetable oil
2.5 tbsp. lemon juice
Spices: 1 tsp. cumin, 0.5 tsp. asafoetida, 0.5 tsp. turmeric
1 tbsp. grated ginger
1 hot pepper
1 tbsp. brown sugar
1 tsp salt
2 tbsp. chopped parsley
6 glasses of water

What to do about it?

We need to prepare the ingredients. Wash the moong dal thoroughly. Grind the pepper...

grate ginger...

and cut the tomato into pieces.

Pour water into a saucepan and put on fire. When it boils, add ginger, pepper, turmeric, and moong dal. Bring to a boil and cook for 40 minutes.

After this time, let's look at our dal. It boiled, but didn't fall apart. Moong dal still retains its shape. That's how it should be.

There is no need to boil it to a paste-like state; it is better that it remains whole.
Next, add salt, chopped tomatoes, parsley and brown sugar.

Friends, if you want your dishes to contain more good qualities and give you more good emotions, add a small amount of sugar halfway through cooking (even in salty dishes). And tomato dishes always require added sugar, because... Sugar improves the taste of tomatoes, softens their internal fire and generally improves their digestion.

We also add lemon juice to the soup and continue to cook.

While the soup is cooking, we fry the spices in oil. Turn on the heat and heat the ghee. When the ghee is hot, fry the cumin until brown. It will give a nice taste to the dal.

Just before the end of frying, add asafoetida and pour the mixture into the soup. At the same time, be careful, the oil will splash actively!

Stir, cook for 5 minutes and that’s it, the soup is ready.

Serve

Moong dal rich in vitamins and minerals such as: vitamin B1 - 41.4%, vitamin B2 - 12.9%, choline - 19.6%, vitamin B5 - 38.2%, vitamin B6 - 19.1%, vitamin B9 - 156.3%, vitamin PP - 11.3%, potassium - 49.8%, calcium - 13.2%, magnesium - 47.3%, phosphorus - 45.9%, iron - 37.4%, manganese - 51.8%, copper - 94.1%, selenium - 14.9%, zinc - 22.3%

What are the benefits of Moong Dal?

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.