Nutritionists advise people who want to adhere to the correct diet, eat as many seasonal vegetables as possible. But in the winter and early spring with the formation of a healthy menu based on this recommendation, problems may arise. After all, there are no vegetable crops that yield crops in this season. And those that remained in the bins for storage, are already somewhat fed up. And then a simple and very tasty "winter" salad - vinaigrette - comes to the help of the housewives. It can also be called budgetary, because the composition of vinaigrette includes all inexpensive vegetables, including one of the symbols of our national cuisine - sauerkraut. It can be cooked and eat every day, because thanks to the variety of recipes for this dish, it will never get bored.
Vinaigrette can also decorate the festive table, because it looks very elegant. And, if desired, its appearance can be made even more attractive, for example, by decorating with flowers from boiled carrots and beets. Perhaps, it is quite possible to compare it in terms of popularity with the legendary Olivier. Only in contrast to the latter his vegetable brother is less caloric and more useful. The energy value of vinaigrette is only 122 kcal per hundred grams of product. He can safely eat people who are watching his figure, but for those who lose weight, he is simply indispensable. And while it contains all the necessary substances from the triad of "protein-fat-carbohydrates."
What is in the composition of vinaigrette?
This salad is made from vegetables alone and adds dressing. The composition of classic vinaigrette includes fresh onions, boiled potatoes, carrots and beets, sauerkraut, marinated cucumbers, canned peas, and the dressing is made from vegetable oil with vinegar and a pinch of black pepper. The proportions of the ingredients are usually arbitrary, although the prescription is to put them in equal quantities. But everyone can decide for themselves how they like it better: more - more cabbage and cucumbers, more - more beets and carrots, more sharply - more onions and refueling. Depending on this, the chemical composition of the salad can be varied. If you add more oil to it, then there will be added fats, if in potatoes, then carbohydrates, etc.
Nutritional value of vinaigrette
The composition of the vinaigrette is unique, because it is well balanced. It presents a huge number of very different and very useful substances. First of all, it concerns the presence of the three main components - proteins, fats and carbohydrates - in vinaigrette. Most of all in fat salad of different properties - 10 grams, carbohydrates slightly less - 6.6 grams, and proteins only 1.4 grams. Carbohydrate compounds are presented in the form of mono and disaccharides, starch. In addition, the components of the dish have a significant amount of water - 75.6 grams, food
Thanks to the vegetable composition, the vinaigrette contains a lot of vitamins of almost all kinds: group B, vitamin A , PP, C, E, N. There are also important micronutrients, there is iron, Inc., iodine, copper, manganese, chromium, fluoride, molybdenum etc. And from the macroelements are presented calcium, magnesium, sodium, etc. Despite a significant amount of carbohydrates and fats, the caloric content of the salad is small. And it can be further reduced if you exclude, for example, potatoes and butter for refueling, replacing it with mustard or soy sauce. A small amount of calories does not stop making vinaigrette an excellent source of energy. This dish is rich enough, but it is easy for the stomach. This is an excellent option for a mid-afternoon snack or late dinner.