Nutrients are needed to maintain the normal functioning of the human body, compensate for its energy costs and restore tissues. The latter enter the body along with food, which is a source of energy, a building material and is involved in the regulation of the metabolic process. Nutritional value is a concept that reflects the fullness of the useful properties of a food product, including the degree to which a person’s physiological needs for basic nutrients are met, energy and organoleptic qualities. It is characterized by the chemical composition of the food product, taking into account its consumption in generally accepted quantities. Biological value is an indicator of the quality of a food protein, reflecting the degree to which its amino acid composition meets the body's needs for amino acids for protein synthesis.
The term "German cuisine" usually means a certain community of regional cuisines in Germany. Each region has its own special dishes. Therefore, the question of German cuisine has not yet been resolved, since regional cuisines are not homogeneous and are very different from one another.
Germany is a country with developed agriculture, therefore various vegetables - potatoes, lettuce, tomatoes, leeks, various types of cabbage - are grown everywhere. The Rhine region and Schwetzingen are known for their asparagus production. (Mikhedova) Vegetables included in the dishes (potatoes, carrots, onions, eggplants, cauliflower, etc.) have a high nutritional value. Fresh vegetables contain a significant amount of water (75-95%). The ability of vegetable tissues to maintain their shape and a certain structure with such a high water content is explained by the presence of proteins and pectin substances in them, which can retain a significant amount of moisture. The composition of the dry residue of potatoes and vegetables includes mainly carbohydrates, as well as nitrogenous and mineral substances, organic acids, vitamins, pigments, polyphenolic compounds, enzymes, etc. Carbohydrates in potatoes, carrots, onions and other vegetables contain monosaccharides (glucose, fructose, galactose, etc.). Disaccharides (sucrose, maltose). Polysaccharides (starch, fiber, hemicellulose, pectin properties). The total amount of sugars in vegetables ranges from 1.5% (on the wet weight of the edible part) in potatoes to 9%. In onions, in carrots - 6%. Starch is found in relatively large quantities in potatoes - an average of 16% (per wet weight of the edible part). Hemicellulose in potatoes and vegetables contains more than fiber, and fiber from 0.3 to 1.4%.
The content of pectin substances in potatoes, vegetables ranges from tenths of a percent to 1.1%. Pectin substances in plant products are represented by two forms: insoluble in cold water - protopectin and soluble - pectin. The bulk of the pectin substances of potatoes, vegetables and fruits is protopectin (about 75%). Pectin is a mixture of macromolecular acids, methylated to one degree or another. There are relatively few nitrogenous substances in potatoes and vegetables: no more than 3% (in terms of protein), and only in legumes (green peas, etc.) does the content reach 4 ... 6%. In addition to proteins, potatoes and vegetables contain free amino acids (up to 0.5% of the wet weight). The content of minerals (ash) in potatoes and vegetables averages 0.5% and does not exceed 1.5%. Minerals are present in potatoes and vegetables in the form of salts of organic and inorganic acids. These are mainly potassium, sodium, calcium, magnesium, phosphorus, etc. And of the microelements - iron, copper, manganese, etc. Organic acids of potatoes and vegetables are represented by malic, citric, oxalic, tartaric, fetinic, succinic, etc. The total content of organic acids is on average 1% of the wet weight. Potatoes and vegetables contain almost all currently known vitamins. Carrots are a good source of provitamin A - carotene, from which vitamin A is formed in the human body and especially in the presence of fat.
Carrot enhances growth processes, increases the body's resistance to infectious diseases, and has a beneficial effect on the organs of vision. Carrots contain up to 7% carbohydrates, 1.3% protein, up to 1.2% fiber, 9 mg of carotene per 100 g of product. Tomatoes or tomatoes contain: water 93.5%, proteins 1.1%, with a small amount of nonessential and essential amino acids, total carbohydrates 4.2%, starch 0.3%, fiber 1.3%, pectin 0.03%; minerals (mg,%): sodium 140, potassium 290, calcium 24, magnesium 20, sulfur 12, phosphorus 26, chlorine 57, iron 1.4, iodine, cobalt, manganese, copper, molybdenum, fluorine, chromium, zinc, organic acids: malic, citric, a little oxalic and succinic. Spinach contains up to 2.9% protein, 2.3% carbohydrates, 0.5% fiber, a lot of vitamin C, potassium, iron, iodine, rich in chlorophyll, which is close to hemoglobin. Spinach juice is an excellent remedy for anemia, it is very well absorbed by the human body, improves the activity of the pancreas and salivary glands, therefore it is widely used in dietary and baby food. Celery contains essential oils, as well as choline, organic acids, alkaloids and other substances that stimulate appetite, normalize water metabolism and improve the general condition of the body. Carbohydrates in celery up to 6.7%, carotene 0.8 mg, vitamin C 38 mg per 100 g of product. Eggplants are chemically similar to zucchini. They contain 0.6% protein, 5.5% carbohydrates, 1.3% fiber; minerals are mainly represented by potassium compounds - 238 mg per 100 g of product. Champignon. They contain a significant amount of extractive and aromatic substances.
Mushrooms contain vitamins B1, B2, PP, pantothenic acid, carotenes, vitamin B. Among the mineral substances, phosphorus occupies the main place. Beans - beans contain proteins up to 32%, fats 2%, carbohydrates 54%, as well as fiber, pectins, phytoncides, organic acids, minerals, carotene, B vitamins - B1, B2, B3, B6, vitamins PP, K .
It should be noted that green beans contain a lot of vitamin C, iron, phosphorus, magnesium, potassium and calcium. Lemon contains acids - mainly citric 3.5 - 8.2%, vitamins C from 45 to 14 mg per 100 ha, as well as vitamins P and group B, pectin, salts of iron, phosphorus, potassium, calcium, magnesium. The peel of the fruit contains essential lemon oil, which causes a specific smell.
Meat. The range of meat is very diverse - beef, veal, pork, lamb, lamb and all kinds of poultry. In the south of Germany, the forests are rich in game. In these areas, there are recipes for roe deer, fallow deer, deer, wild boar, rabbit, pheasant, partridge, quail and wild duck. In Baden-Württemberg, grape snails are a specialty. During the hunting season, game (wild boar, rabbit and roe deer) is in great demand.