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Introducing vegetable baby foods

1. Vegetables should be cooked for infants up to 12 months of age.

2. During commercial farming, the fertilizers introduce nitrates in the foods. Nitrates and nitrites can lead to 'Blue Baby Syndrome' (Cyanosis). Food high in nitrates are: Spinach, Beets, Cabbage, Broccoli, Carrots.

The commercial baby food packers screen foods for nitrate levels. For home cooking, avoid vegetables that are high in nitrates or use produce grown organically.

3. Do not use vegetables high in acids up to 10 months of age. These include: Tomatoes, Lemon, Lime, Tamarind.

The acid may be harsh on the digestion and may result in a visible rash around the lip, mouth or the bottom.

4. Do not use vegetables that have hard seeds such as Karela for the first 24 months.

5. Choose vegetable high in iron: Spinach, Broccoli, Green peas, Butter nut squash (India Kaddu), Sweet potatoes, Carrots. Cook with Green or Red Bell peppers, or tomatoes to add Vitamin C to increase Iron bioavailability.

6. Timely Phasing

4 to 6 months

Cooking Method: Boiled, Strained, no spices, no fats

Sweet Potatoes, Acorn/Butternut Squash (Indian Kaddu), Green Beans

7 month and up

Cooking Method: Boiled, Strained or grated, Powdered Spices (Turmeric, Cumin, Coriander, Fenugreek), Ghee, Coconut oil, Butter

Organically grown Carrots, Green Peas, Summer squash (Torai)

8 months and up

Cooked Method: Curry spices fried, Lumpy about the size of baby peas. 3 to 4 Tablespoons per day

Asparagus, Broccoli, Cauliflower, Eggplant, White potatoes, Onions

10 months and up

Cooking Method: Cooked Fried Curry Masala with Tomatoes. Coconut milk, Yogurt and Whipping cream thickeners.

Artichokes, Beets, Corn, Cucumbers, Spinach, Mustard greens, Tomatoes (Tomatoes must be seeded).