Nutrition and diets for hypertension: what can and cannot be eaten?

Arterial hypertension (or hypertension) is a disease characterized by a persistent and prolonged increase in pressure. It is due to impaired functioning of the heart muscle and unstable vascular tone.

What is this disease

According to the WHO standard, an indicator of more than 140/90 mmHg is considered to be elevated pressure. The indicator consists of two numbers: the first is systolic (upper), the second is diastolic (lower). According to statistics, more than 30% of adults suffer from bouts of high blood pressure, which is a symptom of primary hypertension.

Without proper treatment, acute heart failure and myocardial infarction may occur. The insidiousness of the disease lies in the fact that in most cases, patients do not realize the presence of a dangerous pathology and do not take any preventive measures. Some states have programs to combat the disease. Development of new safe medicines is underway, but without a healthy lifestyle and nutrition, medicines are useless.

Power Features

An increased level of pressure implies a lot of side effects. It is not worth letting the pathology drift, it is better to consult a doctor and follow not only the prescribed medication, but also radically change the lifestyle and principles of nutrition.

Diet for hypertension is considered not only an important aspect of productive treatment, but also a preventive measure. Compliance with dietary restrictions does not mean giving up your favorite food. Proper nutrition during the treatment of high-pressure attacks with a competent approach is not only healthy, but diverse and tasty. The necessary food basket allows you to improve the overall performance and condition of the body, because it helps to avoid the progression of pathological conditions and eliminate unpleasant symptoms, which consists of:

• in a decline in performance;
• increased drowsiness;
• distraction;
• loss of appetite;
• the appearance of flies in front of the eyes;
• hyperhidrosis;
• nosebleeds;
• blanching of the face;
• feelings of anxiety.

An optimal and balanced diet for hypertension is a very difficult task. For an error-free solution to a complex problem, it is wiser to turn to a certified nutritionist. A well-designed menu allows you to achieve:

1. Normal pressure indicators.
2. Reduced stress on the heart and circulatory system.
3. Elimination of acute manifestations of hypertension, which prevents progression and related complications.

The basic law, to which all the principles of proper nutrition should be subject to this disease, is a significant reduction in the salts used. The level of the latter is recommended to be reduced to minimum indicators. It is better to replace highly salted foods with foods that contain vitamins, minerals, fiber, healthy fats and reduce the amount of cholesterol in the connective tissues.

Strokes and ischemic necrosis are responsible for more than 70% of deaths on the planet. That is, 7 out of 10 people leave this world due to vascular blockage in the heart or brain.In almost 100% of cases, the cause of death is considered to be pressure drops due to arterial hypertension. It is possible and necessary to lower the indicator, or rather, it is vitally important. But this does not cure the disease itself, but only helps to cope with the consequences, and not with the root causes.

Hypertension is an insidious disease that manifests itself in different ways in the strong and weak sexes. The fluctuations are explained by unequal weight categories and physiological characteristics of organisms, for these reasons, the diet varies with increasing pressure. Also, when drawing up a nutrition plan, specialists take into account the age category of the patient. A product that will benefit a young patient may pose a potential threat to an elderly person.

For men

As practice shows, the diet of most of the stronger sex, mainly consists of fatty and high-calorie foods, provoking the progression of a lack of vitamins and causing microelement deficiency. Therefore, doctors strongly advise men with confirmed hypertension to take certain foods:

• grenades;
• garlic
• chicken eggs;
• celery;
• seafood;
• red fish.

For women

Due to the peculiarity of physiology and the needs of the body, the fairer sex requires less food than men, therefore, they will more easily endure dietary restrictions. Nutritionists recommend for women with hypertension the use of:

• raisins;
• avocado fruits;
• peeled nuts;
• fresh cabbage;
• dried fruits, including prunes and dried apricots;
• oatmeal;
• white fish;
• cranberries.

Nutrition, balanced by this list, allows you to normalize the general condition, without experiencing an acute feeling of hunger and saturating the body with amino acids and minerals.

For the elderly

In people of advanced age, in addition to hypertensive manifestations, a number of other diseases are also observed. Therefore, to help elderly patients bring their blood pressure to normal, experts advise changing the usual way of life:

1. Minimize stressful situations and psycho-emotional shocks.
2. Stop smoking and alcohol.
3. Stick to a low calorie diet.
4. Regularly and moderately load the body with exercise.
5. Keep a diary with evening and afternoon records of blood pressure indicators.
6. Do not abuse tea and coffee.
7. Reduce the amount of salt.

If a pensioner has been diagnosed with hypertension, it is recommended to increase the percentage of fruits, vegetables, low-fat meat, soups cooked in water, dairy and sour-milk products.

Thus, a well-designed diet contributes to the effectiveness of medicines, and in the early stages of pathology normalizes pressure indicators without taking medication.

The basic principles of nutrition

Dietitians prescribe for people with hypertension to observe the following principles of eating behavior:

1. Adhere to a nutrition plan that does not expose the body to severe stress. With a sharp rejection of your favorite foods and dishes, a person will receive more harm, rather than the desired improvements and benefits.
2. Exclude the use of alcohol and coffee drinks, strong teas - all of the above contributes to vascular spasms and provokes pressure surges.
3. Eat dishes in small portions at regular intervals, that is, adhere to the rules of fractional nutrition. The general diet, divided into 5-6 receptions, prevents overeating harmful to the digestive tract.
4. Prefer steamed, baked or stewed food.
5. Observe the water regime. During the day, at least 1.5 liters of cleaned liquid should enter the human body. If the patient has chronic heart failure and edema, then the volume of water per day is reduced to 0.8–1 l.
6. Everything fatty and fried should be completely deleted from the menu.
7. If you are overweight, which provokes the rapid development of hypertension and attacks of increased pressure, limit the amount of sugar consumed. It is fully recommended to exclude flour products and sweets.
8. Replace animal fats with plant analogs, consuming the latter in minimal amounts.
9. Reduce salt intake. The substance promotes the accumulation of fluid and the appearance of edema. Patients with arterial hypertension are often recommended a salt-free diet.
10. Increase the percentage of fresh fruits, berries and vegetables - they have a positive effect on the heart and vascular walls, because they contribute to the enrichment of the body with vitamins and other useful substances.

What to eat at high pressure

When high-pressure attacks become more frequent, foods with a high content of vitamins A, C, E, potassium, calcium, choline, and magnesium are included in the diet. The lack of chromium and selenium must be prevented, because a deficiency of these elements significantly worsens the state of the walls of blood vessels and increases the likelihood of hypertension progression.

The presence of the following dishes and products in the diet of patients with arterial hypertension is acceptable:

1. Fruits, berries, dried fruits - they are used fresh or for cooking stewed fruit, jelly, jelly - it is better to choose fruits that help lower blood pressure (citrus fruits, bananas, apples, chokeberry and currant).
2. A variety of vegetables (except for beans) - fresh, as a side dish or stew - bell peppers, carrots, pumpkin, garlic, beetroot.
3. Fresh greens - in usefulness not inferior to the previous group, it is advisable to use it in the preparation of salads, soups and side dishes (lettuce, celery stalks, basil, parsley, dill).
4. Bread based on wheat, rye, bran, whole grain raw materials, biscuit cookies and bread rolls.
5. The first dishes on a weak, low-fat broth can be borscht, beetroot, dairy, vegetarian.
6. Low-fat meat of beef, veal, rabbit, chicken, turkey - boiled or baked, but without a crust.
7. Dairy and sour-milk products - daily consumption is allowed, but the percentage of fat content in cottage cheese or sour cream should be low.
8. Buckwheat, oatmeal, millet and barley groats, durum wheat pasta.
9. Olive, sunflower, corn oils of varying degrees of purification - are added to cooked food.
10. Spices - ginger, cinnamon, cilantro, turmeric, basil.

That is, the hypertensive diet is based on fruits, vegetables, berries - their amount should reach 800 g per day. To maintain potassium and magnesium content, use hercules flakes, milk, fresh cabbage and kernel kernels.

What you need to limit

Certain foods may be present in the diet of people suffering from hypertension, but only in small quantities. The experts referred to these categories:

1. Fats of animal origin, their complete absence is unacceptable, but more than 30 g of the total daily amount of lipids contained in chicken liver, butter and eggs.
2. Potato fruits, rice and semolina - are distinguished by a high starch content and glycemic index.
3. Refined sugar - in 24 hours no more than 40 g, replaced with honey and fructose.
4. Caviar contains a lot of salt and hard-to-digest fats, but due to the presence of acids, omega-3s are still recommended for hypertensive patients.

Doctors advise all of the above to be taken no more often than a couple of times in 7 days. Lightly salted and sea fish, vegetable pickles and red caviar are allowed once a month.

What you can not eat with high blood pressure

The components that provoke an increase in the load on the nervous, cardiovascular and urinary system should be completely excluded from the diet. These product categories include:

1. Frozen semi-finished products, including pizza, dumplings, pasties.
2. Marinades, sauerkraut, pickles, cheeses - contain a huge percentage of hidden salts that contribute to the appearance of puffiness on the walls of arteries, narrowing their gaps, which causes significant pressure drops.
3. The fruits of turnips, peas, lentils, chickpeas, soybeans, radishes and green onions - "awaken" the stomach, which increases gas formation and squeezing of the diaphragm.
4. Game, pork, liver, margarine, lard, sausages and uncooked smoked products, ghee, saturated broths, fat milk - these compounds contain a high percentage of animal fats, which provoke an excessive burden on the digestion and nervous system.
5. Butter and confectionery, chocolates and ice cream - include fast carbohydrates and sugars, which negatively affect blood vessels and the heart.
6. Spicy hot seasonings, mustard, mayonnaise and soy sauces, ketchup - create arterial spasms and increase blood flow.

Prohibited products are deleted from the menu of patients not only for the duration of treatment, but also as a preventive measure in the future.

What can and cannot be drunk with hypertension

Drinks containing vitamins and minerals have a positive effect on the heart muscle and vascular walls. Patients with hypertension, experts recommend the use of the following drinks:

1. Plain water. It dilutes blood and improves not only its current, but also the elasticity of blood vessels. Doctors recommend drinking a glass of warm liquid on an empty stomach - to activate internal organs. It stabilizes pressure, and before going to bed, it will reduce the likelihood of a heart attack.
2. Mineral. It is useful to drink non-carbonated water enriched with calcium and magnesium 2-3 times every 7 days.
3. Freshly prepared juices from pomegranate, apple, cranberry, currant, pumpkin, beetroot, carrot. Strengthen the heart muscle, reduce the number of cholesterol plaques.
4. Dry red wines. Improve blood component composition and maintain magnesium balance. With blood pressure above 150 mm RT. Art. the intake of such drinks is strictly prohibited, because it provokes hypertensive crises. If everything is normal, then doctors allow the use of a glass a couple of times a week.
5. Green teas. Reduce the risk of thrombosis. You need to drink weak black types without adding sugar.
6. Fresh vegetables, berries and fruits serve as the basis for a healthy drink - smoothies containing a higher percentage of pectin and fiber than juices.

Pressure-reducing drinks have an effect on the condition of slight excess of blood pressure by 10-15 units. They help to thin the blood, strengthen the heart and blood vessels. These drinks include:

• karkade - infusion of dried bracts of the Sudanese rose;
• decoctions based on clover, chamomile, calendula and dry hawthorn;
• dried fruit compotes without added sugar;
• cranberry and currant fruit drinks;
• a mixture of low-fat milk and turmeric, kefir and cinnamon.

The severity of hypotensive effects depends on the volume and frequency of use of therapeutic "nectars".

Increased blood pressure implies the exclusion of refined sugar, artificial flavors and caffeine from the diet, that is:

• strong alcohol;
• instant and brewed coffee;
• power engineers;
• highly carbonated soft drinks;
• hot chocolate;
• store juices from packages.

These drinks negatively affect the function of the heart muscle and liver, because they increase blood pressure and reduce the functioning of the pancreas.

Top Pressure Reducing Products

The quality and nature of the diet affects metabolism and water-salt metabolism. Blood pressure depends on the combination of both processes.

The final dietary restrictions depend on the decisions of the patients, because no doctor has the right to force them. But doctors still insist on the exclusion of some products and the introduction of others. Nutritionists help develop basic nutritional principles. Professionals often recommend the following product rating for hypertension.

Citrus fruits

Preferred fruits are lemons, oranges, tangerines, grapefruits. At the heart of their therapeutic effect is the effect on the state of the heart and blood vessels that occurs in connection with:

1. With a large amount of vitamin C, which protects the arteries and capillaries from destruction, by increasing the elasticity of tissues.
2. Flavonoids - affect metabolic processes and serve in moderation in the prevention of atherosclerosis.

Citrus fruits are consumed fresh or in the form of juices. Lemons are difficult to eat due to the large amount of acid. If desired, its segments are added to warm teas. The liquid should not be hot, otherwise ascorbic acid will be destroyed.

Beet

Vegetables, like citrus fruits, have a lot of vitamin C, which plays the role of a strong antioxidant. It helps to prevent fatal changes associated with the destruction and degeneration of the vascular walls. Beets are a source of potassium. The cell maintains electrolytic balance and regulates tissue tone.

It is better not to abuse the vegetable. With excessive use, it provokes gastrointestinal upset, because it is characterized by a pronounced laxative effect.

Spinach

In addition to a huge amount of vitamins, magnesium and potassium are present in the leaves and stems. They have strong electrolytic properties, help to equalize blood pressure and restore the elasticity of the vascular walls.

Garlic

The plant is a source of the essential compound - allicin. The substance gives the slices a sharp island flavor and creates a burning sensation. It reflexively relaxes the vascular walls, because of which the blood pressure decreases, and after assimilation, the positive effect is fixed.

The product has a diuretic effect, although not the most pronounced. Due to this property, excess fluid is eliminated from the body. You need to eat 1-2 cloves daily.

Dogrose

Stewed fruit, decoctions and infusions on the fruits of the bush are sources of ascorbic acid, flavanoids, saponins, pectin and fatty oils. To prepare a drink, you need to take 150 g of wild rose and pour 600 ml of hot water, then strain and drink 100 ml before eating.

Chicory

This is the most useful drink for patients with hypertension. It serves as an alternative to coffee, because it contains vitamin C, pectin and carotene. Chicory normalizes the metabolic process, relieves stress, relieves insomnia, and improves immunity. During the day you can drink 5 cups, with the calculation of 3 tsp. per serving. But before bedtime, drinking a drink is not recommended.

Cocoa

The drink is a tonic and stimulates the nervous system. Unlike coffee, it contains theobromine. Cocoa counteracts platelet adhesion and lowers the risks of heart attacks, cancer and diabetes. The drink is prepared from a powder with a natural product content of more than 80%. Only 2 cups are allowed to drink.

Ginger

The product has normalizing blood pressure properties. Its main components thin the blood structure, working as a natural antiplatelet agent. Ginger also relaxes vascular muscles and prevents spasms that provoke the growth of numbers on the tonometer.

Sea buckthorn

Berries contain tannins, minerals, choline, flavonoids, vitamins, folic, caffeic and tartaric acid compounds. Sea buckthorn lowers blood pressure because it strengthens blood vessels and has a diuretic effect. Freshly squeezed sea buckthorn juice with constant use lowers blood pressure by 10 units.

Turmeric

Spice is used for prevention and treatment. Curcuminoids gently without risk to the general condition of the body reduces blood pressure.

Garnet

The fruit is characterized by antihypertensive properties. It is better to use it in the form of juice - you need only 50 ml. The composition contains an inhibitory compound - angiotensin, which narrows the walls of blood vessels and causes artificial spasms. The addition is magnesium and potassium - regulators of the water-salt balance, provoking a slight diuretic effect.

Milk and Kefir

For a day you need to drink one glass of a natural, low-fat drink. It is better not to use the ultra-pasteurized type of dairy products, since it contains an increased percentage of sugar.From the use of sour milk, the effect does not occur immediately, such products contribute to a mild decrease in blood pressure and enrich the body with calcium.

For the assimilation and disclosure of all useful properties, foods are consumed in moderation. Deficiency or deficiency of nutrients is equally harmful to the human body.

Diets for hypertension

The main danger of high blood pressure is the lack of clinical manifestations, which provokes the development of arrhythmia and ischemic disease. The basis of clinical nutrition for hypertension is table number 10 according to Pevzner. The diet provides the physiological norms of food and helps to normalize blood flow.

A properly composed diet not only stabilizes the pressure level, but also improves metabolism, cleans of toxins and toxins.

The nuances of the basic menu in the treatment of hypertension:

1. The amount of calories consumed per day should not exceed 2400.
2. The ratio of proteins, fats and carbohydrates is determined by the average ratio of 80g / 75g / 350g.
3. For patients with obesity, calorie content and BJU content are reduced: the first indicator reaches a maximum of 2100 kcal per day, and the second is within 65/60 / 250g.
4. Add only cooked dishes.
5. It is important to reduce the amount of NaCl, if this restriction is difficult, then the substance is replaced by potassium-magnesium analogues.
6. The restriction also applies to foods with saturated fats, which are recommended to be replaced by polyunsaturated fatty acids, which serve as the basis for the synthesis of prostaglandins, which contribute to improving blood quality.
7. A sufficient amount of water prevents the narrowing of the vascular walls and an increase in blood pressure.

Diets with frequent attacks of hypertension are a fundamental factor stabilizing high blood pressure and healing the heart muscle. When drawing up a nutrition plan, nutritionists use the recommendations of Manuil Pevzner, prescribed in table No. 10. The treatment menu is divided into several varieties:

1. A - for a disease that is accompanied by disorders of the circulatory system and cardiovascular pathologies.
2. C - recommended for patients with all types of atherosclerosis and coronary heart disease, is able to improve metabolism and prevent the formation of plaques from cholesterol.
3. G - with arterial hypertension at the II – III stage, it helps to stabilize blood pressure to the age norm.

At the initial stages of the disease and the absence of clinical manifestations of other chronic diseases, diet No. 15 is sometimes prescribed, characterized by a reduced amount of salt - not exceeding 5 g / day. The table is effective at the initial stage, completely eliminates or delays drug treatment.

The main principles of nutrition plan No. 15 are:

1. In salt restrictions.
2. The use of cereal and bran bread, brown rice and pasta from durum wheat and dietary varieties of meat and fish - no more than 100 g per day.
3. Inclusion of cereals, sprouted wheat and alfalfa, low-fat dairy products.
4. Replacing animal fats with vegetable fats.

Unlike table number 10, this menu is characterized by a low daily calorie content of 1800–2000, so that you can easily get rid of excess weight. Nutrition is often recommended for obese patients. Scientists have proven that dropping a kilogram lowers pressure by one point.

The hypertonic menu, in addition to the required meals, should include snacks, which are lightweight, quickly quench hunger and support for performance. Fresh or dried berries and fruits, peeled nuts, freshly squeezed juices and herbal decoctions can cope with these requirements. Before sleep, it is advisable to use a glass of yogurt, fermented baked milk or natural unflavored yogurt.

Salt-free tables imply the absolute exclusion of sodium chloride from the diet.This measure shows the following positive results:

• improvements in the general condition of the body and skin;
• elimination of edema;
• lowering blood pressure;
• blood purification.

Also, a salt-free diet not only reduces excessive loads on blood vessels, heart and kidneys, but has some limitations:

• prolonged use - the cause of the violation in the water-salt balance;
• allowed only in winter and autumn;
• banned for patients under 18 years of age.

Before moving to such a table, a specialist consultation is required.

Hypocholesterol diets prevent the excessive accumulation of fluids, significantly lower cholesterol, stabilize blood pressure and facilitate the general well-being of the patient. The principle of the table is the limited use of water, salt and fatty foods. Each dish is baked, and the number of meals is 6.

An important role belongs to the adjustment of the patient's existing diet. Any diet for hypertension is aimed at suppressing the general manifestations of the disease and is the main component of treatment along with medications.

Hypertension recipes

If the diet is observed, the symptoms of the disease are reduced. Most often, a salt-free diet that improves the overall performance of the human body is recommended. Any person is able to independently prevent the course of the disease without the use of tablets, you just need to eat properly cooked dishes.

Tenderness Salad

You will need:

• Pumpkin - 100 g.
• Melon - 100 g.
• Apples - 100 g.
• Lemon - 1/2 pcs.
• Honey - 2 tbsp. l

Peel the pumpkin, grate on a large side of the grater and mix with honey. Cut apples, melon and lemon into thin, neat slices. Transfer all chopped fruits in a salad bowl to the pumpkin and mix. The dish is ready.

Special Salad

What do you need:

• Carrots - 2 small root vegetables.
• Apple - 2 pcs.
• Peeled walnuts - 50 g.
• Honey - 30 g.
• Greens - 20 g.

Wash the carrots, peel and grate or cut into small strips, mix with honey. Grind apples, parsley, walnuts and put in a salad bowl to the mixture. Salad ready.

Salad "Joy of the child"

Need:

• Celery Root - 150 g
• Melon - 200 g.
• Almond Petals - 70 g.
• Carrots - 1 pc.
• Jam - 60 g.
• Cranberry.

Peel the celery root and carrots, rinse and chop using a medium grater. Remove melon from peel and chop into small cubes. Stir everything chopped in a salad bowl with jam. Sprinkle with chopped almonds and garnish with cranberries.

Vegetable broth borsch

You will need:

Water or vegetable broth - 2 l.

• Beets - 1 pc.
• Celery - 1/2 pcs.
• White cabbage - 150 g.
• Potatoes - 3-4 pcs.
• Carrots - 1 pc.
• Lemon - 1/2 pcs.
• Tomatoes - 3 pcs.
• Greens, spices - to taste.

Rinse the beets, peel, chop with a thin straw and sprinkle with the juice of half a lemon. Put the stew out. After 10-15 minutes add chopped celery, carrots and tomatoes. Leave on fire for 12 minutes. Add chopped cabbage and potatoes to stewed vegetables, pour liquid - bring to a state of readiness. Sprinkle with herbs before serving and season with sour cream if desired.

Pumpkin and semolina milk soup

What do you need:

• Peeled Pumpkin - 200 g.
• Milk - 700 ml.
• Semolina - 50 g.
• Sugar - 20 g.
• Butter - 10 g.
• Water - 100 ml.

Gently cut the pumpkin into cubes, add water and simmer until cooked. Then grind through a sieve to a state of liquid sour cream. Bring milk to a boil and pour semolina. Boil for 10-12 minutes and combine with mashed pumpkin, add butter and sprinkle with sugar before use.

Rosehip fruit soup

What is necessary:

• Peeled Apples - 150 g.
• Dried Rosehip - 25 g.
• Sugar - 15 g.
• Cinnamon - 1 g.
• White bread - 40 g.
• Water - 500 g.

Scalp rose hips. Then boil for about 5 minutes and leave to infuse for about 4 hours.Strain and add cinnamon powder, sugar, grated apples. Bring to a boil and let cool. Cut the bread into small cubes and send to the oven. Serve crackers with cooled soup.

Beef in author's sauce

You will need:

• Beef Meat - 300 g.
• Butter - 10 g.
• Low-fat sour cream - 45 g.
• Wheat flour - 10 g.
• Raisins - 20 g.
• Prunes - 30 g.
• Apple - 1/4 pcs.
• Dill - 10 g.
• Vegetable broth - 200 ml.

Rinse the meat, cook until tender and cut into portions. Proceed to create the sauce. Steam prunes and raisins with boiling water. Melt butter with flour and water over medium heat and put chopped meat and sour cream. Then pour the chopped fruit and simmer for 8-10 minutes. Sprinkle the dish with chopped dill before serving.

Diet Steak

What do you need:

• Veal tenderloin - 250 g.
• Onions - 1 pc.
• Butter - 30 g.

Cut the tenderloin into two parts and beat off with a kitchen hammer until the pancake condition. Put meat on utensils with a non-stick surface, fill the container half with water and bring to a state of semi-readiness on a light fire. Then add to the pan with fried onions and cook. Veal should have a barely noticeable golden crust. Serve stewed vegetable stew or pasta made from durum wheat as a side dish.

Pike perch fillet in soft creamy sauce

What do you need:

• Sudak - 200 g.
• Butter - 15 g.
• Cream 10% - 90 ml.
• Milk - 50 ml.
• Flour - 10 g.
• Potato - 100 g.
• Chicken Egg - 1 pc.
• Low Fat Cheese - 20 g.

Cut the fish fillet into 3-4 parts and boil. Put zander on a non-stick pan and pour in creamy sauce. To prepare the latter, melt the butter in a saucepan, pour in the cream and thicken with flour. Sprinkle the poured fish with grated cheese and send to the oven for 3-5 minutes until a slightly noticeable crust appears. Turn boiled potatoes with milk and egg using a blender into mashed potatoes. Sprinkle the finished side dish with herbs and serve with a delicious fillet of pike perch.

Unique casserole

Need:

• Apples - 150 g.
• Raisins - 25 g.
• Figs - 1/2 pcs.
• Cottage cheese - 100 g.
• Butter - 20 g.
• Sugar - 15 g.
• Semolina - 10 g.
• Carrots - 1/2 pcs.
• Spinach - 30 g.
• Sour cream - 25 g.

Rinse and chop the carrots on the fine side of the grater. Fry in water with oil until ready. Add chopped spinach leaves. Do not remove from heat for another 5-7 minutes and mix with chopped apples and figs. Make a mixture of semolina, eggs, raisins and sugar. Lightly grease the baking dish with oil and alternate the workpieces. Send to the oven for 15-20 minutes, checking the readiness with a wooden skewer - it should be dry. Serve with a small amount of jam, berry syrup or low-fat sour cream.