Vegetables occupy an important place in the diet for pancreatitis, so vinaigrette should be regularly present in the patient’s diet. A properly prepared dish will diversify a meager menu and become a source of nutrients for the body. For inflammation of the pancreas, dietary salad recipes are used.
Vegetables occupy an important place in the diet for pancreatitis, so vinaigrette should be regularly present in the patient’s diet.
The benefits and harms of the dish
After harvesting, the vegetables included in the vinaigrette retain vitamins, beneficial microelements and other substances valuable to the body for a long time. Carrots and beets are rich in plant fiber, which improves intestinal activity, which is especially important if you are prone to constipation. Boiled root vegetables are well absorbed by the body without loading the pancreas. Pickled cucumbers and cabbage increase appetite and speed up the digestion of food.
Vinaigrette for pancreatitis should be prepared in accordance with dietary requirements. Otherwise, eating the dish may cause a deterioration in the patient’s condition.
Coarse fiber, which fresh vegetables are rich in, stimulates increased production of gastric juice and pancreatic secretion, unnecessarily loading the diseased organ. Lactic acid present in sauerkraut causes fermentation processes in the digestive tract and increases gas formation. The high salt content in prepared cucumbers can lead to swelling of the inflamed pancreas.
Salad ingredients
During a period of pancreatic disease, the victim can have a vinaigrette, but only by slightly changing the usual form of the recipe, which will not affect the taste of the healthy dish. For cooking you will need the following products:
- carrot;
- beet;
- potato;
- fresh herbs (dill, parsley);
- pickled cucumber (you can use the barrel type);
- sauerkraut;
- vegetable or olive oil;
- salt.
Carrots for acute pancreatitis are allowed to be consumed only after 2-3 weeks from the moment of the last exacerbation during a period of stable remission. The product is taken boiled and finely chopped or passed through a grater or meat grinder. In case of chronic disease, carrots also require a boiled or baked state for consumption.
Beets are completely contraindicated in the acute phase of pancreatitis. In the chronic form, the product is gradually introduced into the diet in boiled or baked form. Beets contain necessary and useful microelements and vitamins.
potatoes and beets for pancreatitis
Potatoes for acute pancreatitis are included in the diet immediately after fasting therapy. Since potatoes are rich in nutrients and microelements, they are also useful during the period of pancreatitis. In case of stable remission of chronic damage to the pancreas, potatoes can be left ungrinded and added to salads and vinaigrettes.
During the period of stable remission of pancreatitis, greens can only be allowed and finely chopped. It is advisable not to process it too much with boiling water or cook it, as this will lose its beneficial properties.
As for pickles for pancreatitis, adding them to salads and vinaigrettes takes place under the strict consultation of the treating doctor.
Cooking features and recipes
Vinaigrette for patients with pancreatitis is made in accordance with the following rules:
- the ingredients are chopped or grated as finely as possible;
- the salad does not include sauerkraut, pickles, legumes, fresh onions, hot spices;
- if desired, add pre-soaked barrel cucumbers;
- the vinaigrette is seasoned with a small amount of vegetable oil;
- the salad is not refrigerated before use;
- The dish is eaten without salt.
Vegetables for vinaigrette will be healthier and more flavorful if you do not boil them, but bake them in the oven, first wrapping them in foil or placing them in a sleeve. To preserve more valuable elements, root vegetables and potatoes must be cooked whole without removing the skin.
Winter
For pancreatitis, you should only use freshly prepared vinaigrette, so the amount of ingredients should be calculated for 1 serving.
For pancreatitis, you should use freshly prepared vinaigrette, so the amount of ingredients should be calculated for 1 serving.
Required Products:
- beet;
- potato;
- carrot;
- barrel cucumber;
- olive oil;
- dried dill
Step by step recipe:
- Cut the cucumber in half and pour cold water for 2 hours to get rid of excess salt. Then the vegetable is peeled and grated.
- The beets are baked in the oven at 190°C for 1.5 hours. Check readiness with a toothpick.
- Boil carrots and potatoes until soft.
- The cooled vegetables are peeled, grated on a fine grater and mixed.
- The vinaigrette is seasoned with olive oil and sprinkled with dried herbs.
Vinaigrette is best seasoned with olive oil.
Summer
For the salad prepared according to this recipe, healthier and more tender young vegetables are used, which boil faster.
Ingredients:
- beet;
- potato;
- fresh cucumber;
- carrot;
- dill and parsley;
- corn oil.
Step by step recipe:
- Root vegetables and potatoes are boiled until tender, cooled, and peeled.
- All components are cut into small cubes. The peel of the cucumber is first removed.
- The greens are washed, dried with a napkin and chopped with a knife.
- Combine the ingredients in a bowl, add a small amount of corn oil and mix.
Summer vinaigrette can be seasoned with corn oil.
Vegetable dish recipe
Prepare a vinaigrette, which is allowed to be eaten by people with pancreatitis, as follows:
- Wash the beets and boil them in boiling water; it will take about 1.5-2 hours to cook. Next, the finished vegetable is poured with cold water, and the water in which it was boiled is drained.
- Wash the potatoes with their skins and immerse them in boiling and pre-salted water. It will take about half an hour to prepare.
- Cut the cucumber into 2 parts and soak in cold purified water for 25 minutes.
- Peel the boiled, cooled beets and cut into equal cubes. Place the ingredient in a container and pour a little vegetable oil over it.
- Rinse the cucumber in cold water, trim the skin and chop into cubes. Add cucumber to beets.
- Wash the dill under running water, chop finely and sprinkle it over the ingredients in the container.
- Peel and cut the boiled potatoes like the rest of the vinaigrette ingredients. Add it to the vegetables and mix everything thoroughly.
Acceptable consumption rate
Vinaigrette will not cause harm for pancreatitis if you do not overuse this dish. The permitted dose per day depends on the form of the disease.
In the chronic stage
In the absence of acute symptoms, healthy salad can be consumed in small portions 1-2 times a week.
You need to start with 30 g of vinaigrette, gradually increasing the volume of the dish to 100 g per day.
Vegetables must be chewed thoroughly. If a negative reaction from the digestive system occurs, salad should be discarded.
Vinaigrette for pancreatitis
Vinaigrette is a popular vegetable appetizer salad in Russia. However, the classic recipe for making vinaigrette involves the use of ingredients prohibited for pancreatitis (in particular, raw onions). Following certain recommendations when preparing vinaigrette will help reduce the danger of the dish for patients with pancreatitis, while the taste of the finished vinaigrette will not be too different from the usual one.
Ingredients
- Beets – 1 pc. (average).
- Potatoes – 2 pcs.
- Cucumber (fermented, barrel cucumbers are recommended; pickled cucumbers cannot be used due to the presence of vinegar, preservatives and hot spices) – 1 pc.
- Sauerkraut – 300 grams (about 1 cup).
- Dill greens.
- Vegetable oil (sunflower or olive) – 6 tbsp.
Recipe
- Wash the beets and boil them in boiling unsalted water for 1.5 hours. Then drain the boiling water and fill the beets with cold tap water.
- Wash the potatoes and cook in boiling salted water for 20-30 minutes, assessing readiness with a fork (cooked potatoes can be easily pierced through with a fork).
- Soak sauerkraut in cold boiled water for 30 minutes. Pre-soaking helps remove excess salt and acid.
- Cut the cucumber in half and also soak in cold boiled water for 20-30 minutes.
- Peel the beets and cut into cubes. Transfer it to a salad bowl, pour in vegetable oil and mix.
- Wash the cucumber under cold water, cut off the tough skin and cut into small cubes. Add to the salad bowl.
- Wash the dill, cut off the thick stems, chop finely and add to the salad bowl.
- Peel the potatoes and cut them into cubes. Add to the rest of the vegetables.
- Wash the cabbage, squeeze it, add it to the salad bowl. Mix the vegetables.
Benefits of the dish
Vinaigrette is an excellent source of vitamins. The vegetables used to prepare the vinaigrette are stored well until spring, and therefore, from the end of autumn to mid-spring, the vinaigrette allows you to replenish the seasonal deficiency of vitamins. Thanks to the presence of pickled vegetables, vinaigrette improves appetite and promotes better absorption of food taken after it. Beetroot in the salad gently stimulates intestinal motility, helping to cope with and prevent chronic constipation.
Benefit
Vinaigrette is a very healthy salad that is a direct source of vitamins. Due to the fact that almost all of its ingredients are well stored in winter, it can be prepared at any time of the year. This will help compensate for the seasonal lack of vitamins and minerals in the human body.
Vinaigrette contains pickled vegetables. Thanks to these elements, a person’s appetite improves and the absorption of food improves. Beets bring even greater benefits to the human body. It helps to cope with chronic constipation, as it stimulates intestinal motility.
The vinaigrette
See the leaflet for which vegetables can be included in salads and which ones cannot.
A mandatory ingredient in the vinaigrette is beets. Is it possible to eat beets if you have pancreatitis? Answer: Yes. Beetroot has unique medicinal properties. This is written about here >>. The interesting thing is that boiled beets do not lose their beneficial properties compared to raw ones; read more about this here >>. And yet, on the website there is a post “Can you eat beets with pancreatitis” - it’s here >>
The pancreas needs careful handling. It is impossible to induce active enzymatic activity of the digestive organs.
We continue to be guided by the principles of dietary nutrition for pancreatitis:
- Fractional, frequent meals (every 3–4 hours) in small portions
- The food temperature is warm, hot and cold dishes are excluded.
- You cannot eat fried, smoked or spicy foods; spices (onions and garlic, horseradish, mustard and vinegar, etc.) are excluded from food.
Anything is possible that does not increase the secretory activity of the digestive organs (stomach, gall liver and pancreas): boiled food, baked in the oven, steamed (for example, cooked in a slow cooker)
