Diet for duodenal ulcer

Diet in diseases of the duodenum. When diet for duodenal ulcer a day eat 90-100 g of protein, 100 g fat, 400-420 grams of carbohydrates. Energy value of the diet is 2800-3000 kcal.

When dieting duodenal ulcer resolved:
  • wheat bread yesterday’s baking, biscuit, biscuit;
  • soups with pureed vegetables, milk soups with pureed cereals, lean meat, poultry, fish;
  • potatoes, carrots, beets, cauliflower, grains, berries (preferably sweet), fruit (in the form of mashed, boiled and roasted);
  • milk, cream, sour yogurt, buttermilk, cottage cheese.
When diet for duodenal ulcer excludes:
  • soup, borscht, soups, strong vegetable broths;
  • millet, barley;
  • cabbage, legumes, radish, sorrel, onion, cucumber, mushrooms;
  • salted fish, fatty meats, canned.
Diet in disease of the duodenum. The approximate menu of the day

1-y Breakfast. Biscuit, 1 glass of milk.

Biscuit protein

25 g flour, 1 egg white, 25 grams of sugar.

Whip whites into a thick foam. Cautiously, you enter the sugar, still whisking. Then add the flour and knead. Spread the mass with a spoon small slides on a baking sheet, greased. Sprinkle with sugar and bake in the oven at a moderate temperature. The cake can be sprinkled with coarsely crushed nuts or sliced almonds.

2-nd Breakfast. Soufflé Apple.

Soufflé Apple

60 g of apples, 3 egg whites, 40 g sugar, 2 g of butter.

From apples to remove the seed pods, stew them up (or bake it in the oven) and clean. In mashed potatoes put the sugar and stir, boil until thick. Egg whites to cool and whip to a froth. Then, with continuous stirring enter them in the hot applesauce. A heatproof dish to grease with oil, put a slide prepared by weight and at a temperature of 180-200°C and bake for 12-15 minutes to Cook the souffle just before serving, as to keep it impossible, he falls off quickly. Serve soufflés hot in the same dishes in which it is baked, sprinkle the surface with icing sugar. Separately to offer cool boiled milk.

Lunch. Soup-puree of potatoes, fish roll, tea with milk.

Soup-mashed potatoes

350 ml meat (or bone) broth, 180 g of potato, 10 g onions, 10 g flour, 10 g butter.

For the sauce: 100 ml milk (or cream), 1/4 of the yolk.

Finely chopped onion spasserovat with butter. Then put the potatoes, cut into slices, and stew all together with the broth until tender and mash. Separately prepare white sauce. Grated potatoes combine with the strained sauce, diluted with broth to the consistency of thick cream and bring to a boil. To prepare the sauce, mix the milk (or cream) with egg yolk. Soup season to taste with oil and sauce. Croutons served separately. This soup can be prepared in the form of a cream-soup made with milk.

Fish roll stuffed with omelette

100 g fillet of fish, 20 g white bread, 30 ml of milk 1/2 eggs, 3 g of dill, 15 g butter, 3 g of crackers.

Fish mince, combine with bread soaked in milk, a little salt and grind again twice, adding the softened butter and raw eggs. A lot a good beat and lay a layer of 1.5-2 cm on a wet napkin. From above to lay out an omelet made from eggs, milk and dill. Roll the meat roll and place it on a greased baking sheet (seam side down). The surface to smooth over, brush with egg, sprinkle with breadcrumbs, pour melted butter. Bake the loaf in the oven. When serving cut into portions, pour the melted butter and sprinkle with herbs.

An afternoon snack. Cottage cheese.

Cottage cheese

100 g cheese, 10 g of cream, 25 g milk, 1 egg yolk, 10 g butter, 20 g sugar, vanillin.

The sugar will RUB the spoon with the egg yolk, pour boiling milk on low heat to bring to thick (do not boil) and then cool down. Fresh cottage cheese through a sieve, combine with the softened butter and the cooled mass. Add sour cream, vanilla (pre-dilute it in a small amount of hot milk to warm up), all carefully to mix. Cheese cream confectionery syringe lay out on a flat plate (or in a sundae dish), or put a slide, a wet knife to apply the pattern. Decorate with strawberries.

Dinner. Dumplings steam chicken, boiled cauliflower, 1 Cup sour yogurt.

Dumplings steam chicken

120 g chicken, 10 g rice, 25 ml cream, 15 g butter.

Carefully release the meat from the ribs and 2-3 times crank through a meat grinder with fine screen. Rice to tenderize and RUB through a sieve. Put all in a saucepan and gradually adding the cream, well knock the stuffing with a spatula. Kalina weight needs to slide with it. Two tablespoons to cut dumplings, put them in a greased dish, pour a little hot water and cook. Remove dumplings with a slotted spoon and serve with vegetables, watering butter.

Cauliflower boiled

15 g wheat crackers, 200 g cauliflower 10 g butter.

Cabbage disassemble on Kocheshkov and hold them for 20 minutes in cold salted water. Then put it in hot, slightly salted water and at weak boiling to cook until tender (do not overcook). Oil mixed with tolchenymi biscuits to warm them up. Put the cabbage on a hot dish and pour the bread sauce.

For the night. A glass of yogurt.

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