Lenten cookies with poppy seeds. Recipe Lenten cookies with poppy seeds. Calorie, chemical composition and nutritional value. Lenten cookies “Good mood”

I also want some treats during Lent. For example, I really love poppy seed cookies. It is prepared without chicken eggs, but it turns out quite interesting. This is because we will replace traditional chicken eggs with a “vegan egg”. I will tell you more about this below.

Difficulty of preparation: below the average

Cooking time: 40 minutes

Ingredients:

Baking powder – 0.5 tsp.

Ground flaxseed – 1 tbsp. l.

Sugar – 5 tbsp. l.

Water - how much will the dough take?

Vanillin - a pinch

Salt - a pinch

Preparation progress:

Pour 80-100 g of wheat flour into a cup. This is approximately 5 level tablespoons or 3 heaped tablespoons.


Then pour in rice flour in the same amount - 80-100 g. Both flours must be sifted. If you don't have rice flour, you can make it yourself using a coffee grinder.

Let's take rice. We rinse it well in cold water and then dry it. You can place a paper towel underneath or simply spread the rice in a very thin layer on a plate. Rice dries out pretty quickly. It takes me a little over an hour, sometimes a little more. Then put 2-3 tablespoons of rice into a coffee grinder and grind. Sift the finished flour through a sieve to avoid large particles getting in.


Next we need flax seeds. They will replace chicken eggs for us, because ground flax seeds are very similar in properties to eggs. When poured with water, flaxseeds form mucilage.


Add 5 tablespoons of sugar to the cup. Add a pinch of vanillin and a pinch of salt. Sugar can be replaced with a sweetener: stevia syrup, Jerusalem artichoke syrup, xylitol, etc.

Mix flour with flaxseed and sugar.


Add some water and stir. We should get a soft, liquid dough, a little thicker than for pancakes. Leave the dough. Rice flour absorbs water well and after 15-20 minutes the dough will become denser.

The more water in your cookies, the more crumbly they will be. I decided that my cookies should look like gingerbread, so I kneaded the dough more tightly.


At this time, cook the poppy seeds so that they become soft and tasty. Pour poppy seeds into a cup and fill with water. Bring to a boil and then cook for 15-20 minutes. The poppy seed will begin to smell pleasant and become very soft and tasty.

Add poppy seeds to the dough. Stir until well distributed. Add baking powder to the dough in the amount of half a teaspoon. If you do not use baking powder, but baking soda, then you should add a few crystals of citric acid to the flour. Or extinguish the soda in a tablespoon, mixing it with a few drops of table vinegar, so that a reaction occurs.

Now, using a spoon, spread the dough onto a baking sheet and bake at 180 degrees for 7-10 minutes. As soon as the cookies have set, they can be removed immediately.

Cover the cookies with a towel and let them cool.

Bon appetit!

Lent is truly a real test for those who are determined to keep it to the end. This means not only giving up many of your favorite savory foods, but also giving up sweets. It is for those with a sweet tooth that the Lenten table is especially difficult.

However, even on fasting days you can treat yourself to something tasty. The absence of eggs and dairy products in lean baking makes it light, and the presence of fruits, vegetables and berries makes it healthy. Simple, appetizing and unpretentious Lenten cookies are prepared quickly, you need little ingredients to prepare them, and you and your loved ones will get great pleasure from such a treat.

By adding citrus fruits, nuts, seeds or dried fruits to Lenten cookies, you can prepare a completely original dish. When, if not during Lent, you have a wonderful opportunity to create and imagine, creating new culinary masterpieces using our Lenten recipes, and Lenten cookies are perfect for this occasion.

Homemade Lenten cookies

Ingredients:
6 stacks flour,
2 stacks starch,
1.5 stack. water,
2 stacks Sahara,
1.5 stack. vegetable oil,
1 tsp soda,
salt,
lemon acid.

Preparation:
Grind the flour with starch and vegetable oil until a sticky mass forms. Add soda, citric acid, a little salt, stir, add water and sugar. The dough should not turn out steep. Roll it out, cut into diamonds and bake in an oven preheated to 180ºC for 15 minutes.

Ingredients:
1 stack flour,
100 g pumpkin puree,
¼ cup vegetable oil,
½ cup Sahara,
¼ cup any chopped nuts
a pinch of salt,
½ tsp. ground cinnamon,
½ tsp. nutmeg,
1 tsp lemon juice,
½ tsp. soda

Preparation:
If you don’t have ready-made pumpkin puree on hand, making it yourself won’t be difficult. Boil the pumpkin by steaming or adding a little water and mash it into a puree or grind it using a blender. Mix the prepared pumpkin puree with sugar, butter and beat with a mixer for 2 minutes at low speed. Add baking soda and lemon juice. Sift the flour into a separate container, mix it with spices, nuts and salt and combine with the pumpkin mixture. Knead well and leave for a while until the mixture thickens. Line a baking tray with baking paper. Grease your hands with oil, use a spoon to separate small pieces from the dough and form them into balls with your hands. Bake cookies in an oven preheated to 180ºC for 15 minutes.

Lenten cookies “Good mood”

Ingredients:
3 stacks flour,
150 ml water,
150 ml vegetable oil,
1 stack Sahara,
1 stack potato starch,
1 tsp baking powder,
a pinch of salt,
vanillin, sugar (for sprinkling) and tea leaves (for greasing) - to taste.

Preparation:
Sift the flour into a deep bowl and mix it with starch and baking powder, then pour in the vegetable oil and stir until a homogeneous sticky mass is formed. Pour water into a separate bowl and dissolve sugar, salt and vanillin in it. Combine both masses and knead soft elastic dough. Roll out the prepared dough into a layer 0.5-1 cm wide and cut out cookies. Cover a baking tray with baking paper, grease it with vegetable oil, and place the cookies. Grease the surface of each figure with tea leaves to make the cookies golden brown, and sprinkle coarse sugar on top. Place in an oven preheated to 180ºC for 13-15 minutes.

Ingredients:
2 stacks oat flour or chopped oat flakes,
1.5 stack. chopped bananas,
1 tbsp. almond or coconut oil
1 tbsp. raisins, washed with water, or other berries,
1 tsp cinnamon,
2 tsp vanilla extract,
2-3 tbsp. honey,
¼ tsp. salt.

Preparation:
Mix all ingredients. Cover a baking sheet with baking paper and spoon the resulting dough onto it. Bake cookies in an oven preheated to 180ºC for 20-25 minutes.

carrot cookies

Ingredients:
5 tbsp. flour,
5 tbsp. oatmeal,
100 ml vegetable oil,
100 g sugar,
2 carrots,
1 tsp vanilla sugar.

Preparation:
Grate the carrots on a fine grater, mix with the rest of the ingredients and knead the dough. Cover a baking sheet with baking paper, roll the dough into balls, but you can also make flat figures, place on a baking sheet and bake in an oven preheated to 200ºC for 20-30 minutes.

Ingredients:
2 stacks flour,
1/5 cup water,
4/5 stack. brown sugar,
3/5 stack. vegetable oil,
4 tbsp. poppy,
2 tsp baking powder.

Preparation:
Mix flour with baking powder, add brown sugar. If the sugar grains are large, make them smaller, for example, using a coffee grinder. Pour in the vegetable oil and mix with your hands. You should have a very crumbly, buttery dough. Add poppy seeds to it. After this, pour in hot water and mix everything again - the dough becomes stickier and less crumbly. Form the dough into a ball and place it on a greased baking sheet. Cut the resulting layer into squares with a sharp knife and place the baking sheet in an oven preheated to 180ºC for 10-15 minutes. Let the cookies cool until they harden, then remove from the baking sheet.

Lenten corn cookies

Ingredients:
1 stack corn flour,
1 stack wheat flour,
½ cup Sahara,
100 ml water,
100 ml vegetable oil,
1 tsp soda,
1 tbsp. vinegar.

Preparation:
Mix two types of flour, soda and sugar, combine water with oil and vinegar. Combine dry and liquid ingredients and knead the dough. Form small balls and, slightly flattening, place on a baking sheet. Bake cookies at 180ºC for 15-20 minutes until golden brown. Add cinnamon, ginger, or lemon zest if desired; this will only enhance the flavor of your cookies.

Ingredients:
2 stacks flour,
¾ stack. vegetable oil,
½ cup Sahara,
1 banana
2 tsp baking powder,
1 tsp cinnamon,
3 tsp ground ginger,
½ tsp. carnations,
1 tsp orange zest,
a pinch of salt.

Preparation:
Mash the banana into puree. Mix sugar and vegetable oil and beat with a mixer or blender. Add flour, mashed banana and all other ingredients and beat again until smooth. Roll the finished dough into balls the size of a walnut, place on a baking sheet, pre-lined with baking paper, at a short distance from each other and press each ball with your finger so that they are flattened. Bake cookies in an oven preheated to 200ºC for 10 minutes.

Tube cookies with dried apricots

Ingredients:
350 g flour,
½ cup highly carbonated mineral water,
½ cup vegetable oil,
⅓ stack. Sahara.

Preparation:
Rinse the dried apricots and soak in boiling water for 10-20 minutes. Then pass it through a meat grinder or grind it using a blender. Mix mineral water with vegetable oil, add sugar, add flour and knead into a tight dough. Divide the finished dough into 4 parts, roll each part into a ball, then roll into round flat cakes about 0.5 cm thick. Cut each circle into 8 sectors. Place dried apricots on the wide part of each sector and roll into tubes. Bake in an oven preheated to 180-200º C for 20-30 minutes. When serving, sprinkle the cookies with powdered sugar.

Ingredients:
1.5 stack. flour,
1.5 tsp. baking powder,
¼ tsp. soda,
¼ tsp. salt,
1.5 tsp. cinnamon,
1 tsp ginger,
⅓ stack. water,
1 large banana
8 tbsp. vegetable oil,
50 g cranberries,
1 large apple,
50 g raisins,
50 g honey.

Preparation:
Combine flour, baking powder, baking soda, salt, cinnamon and ginger and mix. Peel the apple and chop finely. Mash the banana and mix with water and vegetable oil. Add chopped apple, raisins, cranberries, honey and mix again. Combine dry and wet masses. Line a baking tray with baking paper, use a spoon to place the dough onto it and smooth it out with your hands. Bake cookies in an oven preheated to 180ºC for about 20 minutes. Cool.

Oatmeal cookies with coffee

Ingredients:
200 g ground oatmeal,
50 g flour,
2 tsp ground coffee,
1 tsp cinnamon,
150 g powdered sugar,
3 tbsp. vegetable oil,
water,
a little salt.

Preparation:
Mix all dry ingredients, add oil and water and stir. You can also add ground ginger to the dough. Make a bun from the dough, roll it into a thin layer and cut out the cookies with cookie cutters. Bake in an oven preheated to 180ºC for 10-15 minutes.

Ingredients:
200 g softened lean margarine,
150 g flour,
2-4 tbsp. cocoa powder,
4 tbsp. powdered sugar,
1 tsp baking powder,
a handful of hazelnuts.

Preparation:
Roast the hazelnuts and remove the skin. Beat softened margarine with powdered sugar. Mix baking powder with flour and cocoa, sift the mixture, add to margarine and mix well. The dough should be thick and homogeneous. Using a pastry bag with a nozzle or a plastic bag with a cut off corner, place cookies with a diameter of 6-7 cm onto a baking sheet. Place 1 nut in the middle of each and bake in an oven preheated to 180ºC for 10 minutes, then turn the baking sheet 180º and bake for another 10 minutes. Cool the finished cookies directly in the oven.

Brine cookies

Ingredients:
3.5 stacks flour,
1 stack brine,
⅓ stack. vegetable oil,
1 stack Sahara,
1 tsp baking powder.

Preparation:
Mix the brine with sugar and vegetable oil, add flour mixed with baking powder and knead into a soft dough. Roll out the finished dough into a layer 0.5 cm thick, cut out figures from the dough, place them on a baking sheet lined with parchment paper, and bake for 10-15 minutes in an oven preheated to 180-200º C.

Orange Lenten cookies

Ingredients:
3 stacks flour,
1 stack starch,
1 stack vegetable oil,
½ cup orange juice.
1 stack Sahara,
¼ tsp. salt,
1 tsp baking powder,
zest from one orange.

Preparation:
Mix half the flour, baking powder and all the starch, salt and vegetable oil. Then add sugar dissolved in juice and zest. Add the remaining flour and knead into a soft, non-sticky dough. Roll it out to about 1 cm thick on a board and cut out the cookies. Place it on a baking sheet lined with parchment and bake for 15 minutes at 180ºC.

Ingredients:
3 stacks flour,
1 stack Sahara.
½ cup vegetable oil,
1 lemon with zest,
⅔ tsp soda

Preparation:
Pour vegetable oil into a bowl or saucepan, add sugar, pitted lemon crushed in a blender, add soda. Stir the resulting mass until it becomes fluffy and sizzling. Add flour and stir. Divide the dough for making Lenten cookies with lemon into 2 parts: knead one part into an elastic dough, and leave the second part in the form of crumbs. Place the elastic dough in the first layer in a baking dish or on a baking sheet, and crumble dough on it. Place the dough in a preheated oven and bake at 200°C for about 20 minutes. Then cut into squares or rectangles.

Cookies "Efrosinya"

Ingredients:
1 stack cucumber pickle,
1 stack vegetable oil,
1 stack Sahara,
2 bags of coconut flakes,
2-3 stacks. flour.

Preparation:
Mix butter, sugar, brine, 1 pack of chips and flour. Knead the dough as thick as shortbread. Roll out the finished dough, sprinkling with the remaining coconut shavings. Cut out cookies with a cookie cutter, place them on a baking sheet sprinkled with flour and bake for 5-7 minutes in an oven preheated to 180ºC.

Salty cookies made with tomato juice and whole grain flour

Ingredients:
250 g wheat flour,
50 g whole grain flour,
150 ml tomato juice,
50 ml vegetable oil,
1.5 tbsp. Sahara,
1 tsp baking powder,
1 tsp salt,
¼ tsp. ground black pepper,
oregano and extra salt (for sprinkling).

Preparation:
Combine all ingredients except flour, mix, then, gradually adding flour, knead the dough. We should have a soft, manageable dough that slightly sticks to our hands. Roll it out into a layer about 0.5 cm thick. Using a cookie cutter or dough roller, cut the cookies, place them on baking paper and bake for 20 minutes in an oven preheated to 180ºC. Sprinkle the finished cookies with oregano and fine salt.

Delicious Lenten cookies and bon appetit!

Larisa Shuftaykina

Step-by-step photo recipe for sweet Lenten rolls (cookies) with raisins and poppy seeds from the magazine "site"

The water for this Lenten dough, which is called “Swiss” on the Internet, should be not just cold, but ice-cold. And this is where ice cubes from the freezer, thrown into a jug of water at room temperature for a few minutes, come in handy.

The lean dough proposed in the recipe is combined with both sweet filling and hot, salty, spicy. In addition to raisins and steamed poppy seeds, nuts plus apples and/or pears, strong plums, and any jam are suitable. Stewed cabbage, hard-boiled eggs with green onions, mushrooms, minced meat, boiled rice and sauteed carrots are suitable as soup pastries for filling.

Ingredients:

• flour – 420-450 g;
• water – 125 ml;
• vegetable oil – 125 ml;
• salt – ½ tsp;
• sugar – 120 g;
• raisins – 120 g;
• poppy – 120 g.

Step-by-step recipe with photos

1. Mix cooled water with vegetable oil, add a pinch of salt.

2. Whisk vigorously until the liquid becomes cloudy.

3. Sift the flour.

4. Pour the oil solution into the flour.

5. Knead soft, elastic dough. If you apply effort and knead long enough, the flour shell in the finished product will turn out to be multi-layered and crumbly.

6. Poppy seed, fill with boiling water to the top, cover with a saucer/lid and let steam for 5-10 minutes.

7. After draining the “waste” liquid, add granulated sugar and grind the poppy seeds with a pestle or masher to bring them to maximum softening.

8. Add pure raisins, mix - the filling is ready!

9. Roll out the lean dough into a thin layer - achieving a “sheet” thickness of about 2 mm.

10. Cut the dough, for example, into rectangles with dimensions of 7x12 cm. Place 2-3 tbsp in the center of each piece. l. raisin-poppy seed filling.

11. Fold the edges of the flatbread inward, hiding the filling, and roll it up. If you want to reduce the hassle, instead of portioned tubes, you can wrap one large roll or two medium-sized ones.

12. Transfer the semi-finished product onto a baking sheet lined with parchment. Having pre-heated the oven, bake at 180 degrees for about 20-25 minutes.

13. For those with a sweet tooth, baked Lenten tubes with raisins and poppy seeds are sprinkled with sifted powdered sugar or served with your favorite sweet sauce/topping. Bon appetit!

Ingredients

• 100 g dried apricots;
• 50 g walnuts;
• 200 g oatmeal;
• 80 g sugar;
• 70–80 ml water;
• 1 tablespoon honey;
• ½ teaspoon of soda;
• 3 tablespoons of vegetable oil.

Preparation

If the dried apricots are hard, soak them in hot water until soft. Cut dried fruits and nuts into small pieces. Grind oatmeal in a blender.

Place the pan in a steam bath. Add sugar, water and honey and stir until the ingredients dissolve. Add baking soda and cook for a couple more minutes, stirring.

Remove the pan from the steam bath, dip part, butter, dried apricots and nuts into the syrup and make the mass homogeneous. Add the remaining cereal little by little, mixing thoroughly. Place the dough in the refrigerator for 30–60 minutes.

Wet your hands with water and roll the dough into small balls. Place them on a baking tray lined with baking paper and flatten them slightly. The workpieces should not touch each other.

Bake the cookies in an oven preheated to 200°C for 15–20 minutes until lightly browned. Cool the cookies before removing them from the paper.

Ingredients

• 200 ml brine (from cucumbers, tomatoes, etc.);
• 1 teaspoon of soda;
• 80–150 g sugar + for sprinkling;
• a pinch of vanillin;
• 70 ml vegetable oil;
• 400–450 g flour + for sprinkling.

Preparation

Combine brine, soda, sugar, vanillin and oil. The amount of sugar depends on the sweetness of the brine. Gradually add flour while kneading the dough.

Dust the table with flour and roll out the dough to a thickness of 5–7 mm. Cut out the cookies and place on a baking tray lined with baking paper. Sprinkle with sugar.

Place in an oven preheated to 200°C for about 15 minutes. The cookies should become fluffy and rosy.

Ingredients

• ½ lemon;
• ½ orange;
• a few tablespoons of water;
• 120 g sugar;
• 100 ml vegetable oil;
• 520 g flour;
• 1½ teaspoons baking powder.

Preparation

Pour boiling water over the fruit to remove bitterness. Peel the orange halfway. Cut the fruit into arbitrary pieces, removing the seeds, and grind with a blender. There should be small pieces left in the mixture.

Place the citrus mixture in a 250 ml glass and fill to the top with water. Place in a bowl, add sugar and butter and stir.

Combine sifted flour and baking powder. Pour the flour mixture into the citrus mixture in portions. Prepare a soft dough and form it into small balls the size of a walnut. Place them on a baking sheet lined with baking paper.

Place in the oven for 10 minutes at 190°C, then increase to 200°C and cook for another 7 minutes. The cookies should brown a little.

Ingredients

• 350 g flour + for sprinkling;
• 150 g corn or potato starch;
• ½ teaspoon salt;
• 1 teaspoon baking powder;
• 190 g sugar;
• vanilla sugar - to taste;
• 150 ml water;
• 150 ml vegetable oil.

Preparation

Sift flour and starch. Combine them with salt and baking powder. Separately mix sugar, vanilla sugar and water. The crystals should dissolve.

Add butter to dry ingredient combination and mix thoroughly. Then pour in water and sugar and knead into a smooth dough. Remember it with your hands on a floured table.

Roll out the dough to about 3mm thick and cut out the cookies. Place it on a baking tray lined with baking paper. This amount of dough makes a lot of cookies, so make them in several batches.

Bake for 12–15 minutes at 180°C. If the edges begin to brown, this is a sign of readiness. The cookies themselves will remain light in color.

Ingredients

• 11 dates;
• 1–2 ripe (total weight 200 g);
• 2 tablespoons vegetable oil;
• 150 g coconut flakes;
• 2 tablespoons flour.

Preparation

Soak the dates briefly in hot water to soften them slightly. Puree the bananas in a blender. Add the dates, removing the pits, and puree again.

Pour in the oil and stir. Add coconut flakes and make the mixture smooth. Add flour to the dough. Form it into cookies on a baking tray lined with baking paper.

Cook in an oven preheated to 180°C for about 20 minutes until golden brown.

gotovim-doma.ru

Ingredients

• a handful of raisins;
• 1 large apple;
• 200 ml apple or grape juice;
• 50 ml vegetable oil;
• 1 teaspoon of soda;
• 2 teaspoons lemon juice;
• 70–90 g sugar;
• a pinch of vanillin;
• a pinch of salt;
• 200–250 g flour.

Preparation

Soak raisins in hot water for 5 minutes. Cut the peeled apple into small cubes.

Mix juice, oil and soda, quenched with lemon juice. Separately combine sugar, vanillin, salt and flour. Add the liquid ingredients, apple and raisins to the flour mixture and mix thoroughly.

Line a baking tray with baking paper. Spoon the dough and place it in a preheated oven at 180°C for 15–20 minutes.

Ingredients

• 120 g flour;
• ½ teaspoon of soda;
• 125 g peanut butter;
• 80–100 ml liquid honey or fruit syrup.

Preparation

Sift flour together with soda. Separately, mix peanut butter with honey or syrup. Place the nut mixture into the flour mixture and stir until smooth.

Do not knead the dough for too long, otherwise the cookies will be tough. If the mixture turns out runny, put it in the refrigerator for about 30 minutes.

Line a baking tray with baking paper. Roll the dough into small balls, place on a baking sheet and flatten with a fork to create a pattern.

Bake cookies for 10 minutes at 175°C. After cooking, cool it slightly.

gotovim-doma.ru

Ingredients

• 1 ripe banana;
• 150 g sugar;
• 50 ml vegetable oil;
• a pinch of salt;
• a pinch of vanillin;
• 180–200 g flour;
• 1 teaspoon baking powder;
• ½–1 teaspoon cinnamon.

Preparation

Beat the banana, 80 g of sugar, butter, salt and vanillin with a blender. Add flour combined with baking powder and stir until smooth. The dough will be sticky and stringy. Place it in the refrigerator for half an hour.

Mix the remaining sugar and. Wet your hands with water and roll the dough into a small ball. If the dough does not give in, add a little more flour. Flatten the ball, roll in the cinnamon mixture and place on a baking sheet lined with baking paper.

Form the rest of the cookies in the same way. Bake it at 180°C for 15–17 minutes.

Ingredients

• 200 g peeled pumpkin;
• 100 g sugar;
• a pinch of salt;
• 100 ml vegetable oil + for greasing;
• ½ teaspoon of soda;
• 1 tablespoon vinegar 9%;
• ½ teaspoon cinnamon;
• a pinch of ground nutmeg;
• ½ teaspoon ground ginger;
• 250–300 g flour.

Preparation

Cut the pumpkin into medium pieces and place in a saucepan. Cover with hot water, cook until soft and drain.

Puree the pumpkin with sugar, salt and butter. It is more convenient to do this using a blender. Quench the baking soda with vinegar, add to the pumpkin mixture and stir.

Add cinnamon, nutmeg and ginger. Add sifted flour in portions, stirring until smooth. The dough should be thick and viscous.

Line a baking tray with baking paper. Grease your hands with oil and form the dough into medium balls. Place them on a baking sheet at a distance from each other.

Bake cookies in an oven preheated to 180°C for 15–20 minutes until light golden brown.

russianfood.com

Ingredients

• 100 ml tomato juice;
• 2 tablespoons sugar + for sprinkling;
• ½ teaspoon of soda;
• a pinch of salt;
• 1 tablespoon vegetable oil;
• 160–180 g flour + for sprinkling.

Preparation

Mix juice with sugar. Add baking soda, salt and oil and stir. Add flour and knead the dough.

Cover the table with a thin layer of flour, press the dough on it with your hands and roll it out into a layer 3–5 mm thick. Cut out the cookies, place on a baking tray lined with baking paper and sprinkle with sugar.

Place in the oven for 10 minutes at 180°C. The cookies should be browned.

Lenten cookies with poppy seeds rich in vitamins and minerals such as: vitamin E - 30.2%, calcium - 17.1%, magnesium - 12.8%, phosphorus - 16.5%, cobalt - 25.7%, manganese - 14.7% , copper - 22.3%

Benefits of Lenten cookies with poppy seeds

• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.

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