Ukupheka kwesisindo esihle kunazo zonke ezingu-6 eziphezulu. Ukwakhiwa kwamakhemikhali, izinzuzo kanye nokulimala okuluhlaza

Ehlobo, amatafula agcwele ama-greenery, ikakhulukazi i-parsley. Ingena cishe noma yikuphi isidlo, kokubili njenge-spice kanye nomhlobiso.

Abantu bambalwa bacabanga, bayidla, yiziphi izinzuzo eziletha emzimbeni wabo. Sekuyisikhathi, i-parsley isisiza ukunciphisa umzimba!

Iqiniso lokuthi abaningi bafuna uma umoya uqhuma phezulu, futhi inani lezigqoko emzimbeni liyancipha. Lesi sihloko sizokutshela indlela yokulahlekelwa isisindo nge-parsley, futhi uvule izimfihlo zabantu abapheka kakhulu.

Ingabe ukulahlekelwa isisindo futhi kanjani?

Akusizi ngalutho ukucabanga ukuthi amaqabunga eparsley kuphela ayadla.. Ngenqubo yokulahlekelwa isisindo, zonke izingxenye zale mifino azikwenzeka kuphela kodwa kuyadingeka ukuba zidle. Ngisho nempande nembewu yayo. Ukusetshenziswa nsuku zonke kwalesi sitshalo kunganciphisa isisindo ngezizathu eziningi. Okufanayo:

• Imifino ithuthukisa izinqubo ze-fat metabolism ezingxenyeni ezingaphansi. Izithako ezisebenzayo eziqukethe i-parsley ziphule phansi futhi zisuse amafutha angaphezu komzimba.
• Umphumela wokuzidla we-parsley ukhipha ukuvuvukala.
• Kusukela kunoma yisiphi isidlo lapho kukhona khona i-parsley, isisombululo sikhawuleza. Lokhu kungenxa yokuthi ama-slag, amakhemikhali nezinye izinto ezilimazayo zisuswa emzimbeni. Futhi kuleso simo, lawo mapaundi angeke aphazamiseke.
• Ukusetshenziswa kwamakhemikhali ama-sweet appetizers futhi kunciphisa umuzwa wendlala.

Kwenzekani kumafutha?

Njengoba kushiwo ngenhla, ukusetshenziswa kwe-parsley kuqondisa izinqubo ze-fat metabolism ezingxenyeni ezingaphansi.

Ama-parsley iziqu zingaba isiphuzo, uma ngokungazelelwe ufuna ukuhlafuna okuthile, njengoba kwenzeka kaningi. Futhi isiphuzo esinjalo ngeke silethe kuphela ama-intshi ambalwa amafutha ngaphezulu okhalweni, kodwa futhi usikhulule, ngokungafani nama-cookies. Yebo, loluhlaza lusiza ukushisa amafutha, kodwa ngokudla okunempilo nokuzivocavoca ngendlela yokuphila yokulahlekelwa isisindo.

Ukwenziwa kwamakhemikhali

Kungase kubonakale ukuthi i-parsley imifino ephezulu kakhulu-ikhalori - 49 kcal nge-100 g. Lesi sibalo siphezulu kune, isibonelo, ikhukhamba, kodwa akufanele kubangele ukungabaza mayelana nezinzuzo zalo mkhiqizo. Inani laso lokudla okunomsoco kanje:

• amaprotheni - 3.7 g;
• amafutha - 0.4 g;
• ama-carbohydrate - 7.6 g

Ukuqukethwe kwekhalori ye-parsley eyomile kuphakeme - i-292 kcal nge-100 g. Kulesi simo, izakhi zisatshalaliswa kanje:

• amaprotheni - 26.63 g;
• amafutha - 5.48 g;
• ama-carbohydrate - 50.64 g.

Kufanele kuqaphele ukuthi imifino eyomile iyasetshenziswa njenge-spice, futhi ayidingi okuningi. Ngoba ikhalori ephezulu akuyona into embi. Inani elanele lezakhi nezamaminerali liyabonakala ngokubaluleka kwalo.

Kunzima ukukholelwa, kepha i-100 g yaloluhlaza iqukethe cishe u-2 nsuku zonke efaka i-vitamin C. Ngendlela, ingxenye engaphezulu kwe-citrus yakho ewuthandayo. Okuqukethwe okucebile kule vivamisi kuyadingeka ukuze kugcinwe igciwane, okungase kube buthakathaka ngokulahlekelwa kwesisindo esingalungile.

Lesi sitshalo sidume ngokuqukethwe kwayo kwensimbi ephezulu.okuyinto eyaziwa ukuthi inqunywe i-anemia. Ingozi yalesi sifo kungenzeka uma ukudla kunzima kakhulu, ngakho kufanele ufake i-parsley ekudleni. Ngaphezu kwalokho, ine-inulin elawula ushukela wegazi. Futhi, isitshalo ngobuningi amavithamini anjenge-B1, B2, folic acid, ukunciphisa inani le-microflora ye-pathogenic endleleni yokugaya ukudla ngesikhathi sokudla kanye nezifo zesisu.

Izinzuzo

Ukulahlekelwa isisindo nge-parsley kungaba kuhle kuwo wonke umzimba. Ukusetshenziswa kwalo kuboniswa kubantu abangafuni nje ukulahlekelwa isisindo kuphela, kodwa futhi ukuqhuba ukuhlanzwa komzimba emhlabeni wonke nokuqinisekisa ukusebenza kwezitho eziningi zangaphakathi.

Imifino ibhekane nezinqubo ezinjalo emzimbeni njenge:

1. Ukujwayelekile kwegciwane le-thyroid, elilawula izinga lamahomoni athile athinte isisindo.
2. Ukuhlanza imithwalo yegazi nokuqinisa imisipha yenhliziyo. I-Parsley ekudleni kwansuku zonke iyosiza inhliziyo ukuba imelane nokuzikhandla ngokomzimba ngenkathi ilahlekelwa isisindo.
3. Ukususwa kwe-toxins kanye ne-toxin. Ngakho-ke, ukushiswa kwama-kilojoule kunikezwa, futhi amanoni adlulile ayaphela ukuhlehliswa ezinhlangothini nasezinqeni.
4. Ukuhlanza amathumbu kusuka kumikhiqizo yokubola. I-Parsley inomthelela omuhle emgodleni wamathumbu, omsebenzi wakhe omuhle okudingekayo ekulahlekeni kwesisindo.
5. Ukuzidela Njengoba wazi, ukulahlekelwa isisindo ukucindezeleka ohlelweni lwezinzwa. Ukuvuna kuyomsiza ukuba abhekane nakho.
6. Ihlisa i-cholesterol embi.
7. It ngcono izinqubo zokugaya futhi kusiza ukwephula amaprotheni wezilwane nemifino.

Ikakhulu ukusetshenziswa kwe-parsley kuboniswa kubantu abanesifo sikashukela, ngoba iqukethe i-inulin. Akuyona imfihlo ukuthi le prebiotic inempahla eyigugu - igcina izinga leshukela legazi elijwayelekile.

Kulimaza

Naphezu kokwakhiwa kokuphulukisa nezindawo ezizuzisayo hhayi njalo i-parsley ithinta umzimba ngendlela enhle. Isibonelo, kungabangela i-leaching of potassium ne-magnesium. Ngakho-ke, inani lalo ekudleni kufanele linciphise kulabo abaye babonisa izimpawu zezifo zesimiso senhliziyo.

Ochwepheshe basikhuthaza kakhulu omama abazayo ukuba bayeke imifino yabo abayizintandokazi. Ikakhulukazi ekuqaleni kokuthwala. Kukhona ingozi ukuthi ukusetshenziswa okuvamile futhi okungenamkhawulo kwalesi sipho esinomsoco kungabangela ukugaya okukhulu noma kuholele ekukhulelweni kokukhulelwa kokukhulelwa. Futhi kubantu abahlelekile lokhu lesi sitshalo ekudleni kungabangela i-dermatitis.

Ungayisebenzisa kanjani ukulahlekelwa isisindo?

Ngenxa yokwakhiwa kwe-vitamin yayo ecebile i-parsley isetshenziswa ngenqubo yokulahlekelwa isisindo ngezindlela ezahlukene zokupheka. Lezi zingxube kanye netiyi, isobho lokudla kanye nezinhlobo ezithandwa kakhulu ze-smoothies, okuyinto i-spice inikeza i-piquancy ekhethekile. Futhi yini ongayisho ngamasaladi yemifino, lapho imifino eningi ingcono khona? Noma kunjalo, izinto zokuqala kuqala.

Izindlela zokupheka ezinhle

Yiqiniso, ukusetshenziswa kwe-decoction kuphela yokulahlekelwa isisindo kungekudala kungahle kube kubi. Izindlela zokupheka ezilandelayo zizosiza ukwehlukanisa ukusetshenziswa kwe-parsley ohlelweni lokulahlekelwa kwesisindo.

Phuza nge-kefir nekhukhamba

Izithako:

• i-parsley - 1 tbsp. l;
• Ikhukhamba - 1 pc;
• kefir 2.5% (okungewona amafutha ayinconywa) - 300 g

Ukupheka: U-Kefir uthele esitsheni se-blender, engeza ikhukhamba bese wengeza i-parsley. Konke ukushaywa kuze kufinyeleleke okufanayo.

Kudingeka udle izikhathi ezimbili ngosuku phakathi nesonto. Ukuze uthole imiphumela engcono, kuvunyelwe ukuthatha isidlo sakusihlwa nalesi cocktail ye-kefir futhi uphuze ebusuku ebusuku amahora amathathu ngaphambi kokulala.

Okungaziwa kakhulu ngezinzuzo zesiphuzo esinjalo, kanye nezinzuzo zazo zonke imikhiqizo yobisi oluvutshiwe:

1. Ivuselela amathambo.
2. Inikeza umzimba nge-calcium.
3. It ishesha up the metabolism, okuholela ekulahlekeni kwesisindo sokuqala.

Ungakhohlwa ukuthi i-kefir nekhukhamba ayiwusizo kuwo wonke umuntu. Lokhu okuphuzwayo akusikiselwe i-gastritis noma yiziphi ezinye izifo eziyingozi zomuthi wamathumbu.

Tea

Izithako:

• amanzi - 200 ml;
• amahlamvu ka-parsley - 1 tbsp. l

Indlela yokuphuza:

1. Letha amanzi emathumba, engeza iqabunga eliqoshiwe le-parsley bese ubilisa cishe imizuzu engu-10.
2. Bese ukhula futhi upholile kancane.

Phuza amaminithi angu-20 ngaphambi kokudla, ukhethe ngokuzenzekelayo ucezu lwelamula ne-1 tsp. isipuni soju. Inkambo yokwamukelwa - izinsuku ezingu-10.

Ama-Smoothie we-Ginger nama-Cucumber

Izithako:

• amanzi - 0.5 st;
• Isimpande se-ginger - 1 tsp;
• Ikhukhamba - 1 pc;
• i-parsley - 1 bunch;
• ilamula - ½ ama-pcs.

Ukupheka:

1. Esikhathini se-blender, hlanganisa ijusi ne-pulp ye-citrus, ikhukhamba, i-parsley ne-grated root ground.
2. Bese ufaka amanzi bese uxuba uze ubushelelezi.

Ingilazi yesiphuzo esinjalo sokuphuza ngaphambi kokulala amasonto amabili.

Ukumnika kwembewu eluhlaza

Izithako:

• amanzi - 200 ml;
• imbewu ka-parsley - ½ tsp.

Ukupheka:

Bilisa amanzi bese uthele imbewu ka-parsley. Isiphuzo senziwa ngenkathi siphunga.

Indlela yokuphuza:

Kufanele uthathe 0.5 tbsp. 2 izikhathi ngosuku ngosuku lwesisu esingenalutho ezingekho kwezinsuku ezintathu.

Ijusi le-Lemon kanye ne-cocktail yamanzi

Izithako:

1. amanzi - 300ml;
2. i-parsley (iqabunga elichotshoziwe) - 1 tbsp. l;
3. ijusi kalamula - 1 tbsp. l

Ukupheka: Ubilise amanzi epanini, ususe ekushiseni, engeza i-parsley bese ushiya imizuzu engu-10. Bese usuka bese uthulula ijusi le-citrus.

Phuza ngaphambi kokudla kathathu ngosuku, ngokungeziwe ukwengeza i-1 tsp. uju Yonke inkambo yokwamukelwa - izinsuku ezingu-10.

Iresiphi yomkhulu womhluzi ngelamula ne-iodine

Izithako:

• amanzi - 2 l;
• i-parsley entsha - 100 g;
• ilamula - 1 pc;
• Iodini - i-drop 1.

Ukupheka:

1. Amathumba amanzi bese uthele imifino.
2. Bese uthumele i-pan neketshezi esitofu bese upheka imizuzu engu-10.
3. Ukucindezeleka, engeza ijusi lemon eligcwele kanye nehlasi ye-iodine.

Umhluzi kufanele udakwe phakathi nosuku, uma nje ukoma, kodwa kungaphezu kuka 2 sips ngesikhathi. Thatha izinsuku ezingu-10.

Lezi zincomo kanye nezindlela zokupheka ziholela ekulahlekeni kwesisindo, kodwa kucabangela indlela yokuphila enempilo. Ezemidlalo, ukudla okunempilo kanye neparsley ekudleni kwansuku zonke kuzosindisa kusuka ku-3 ukuya ku-5 kg ​​ngesonto. Ngaphezu kwalokho, ukusebenzisa i-parsley ayikwazi nje ukulahlekelwa isisindo kuphela, kodwa futhi kuthuthukisa isimo sesikhumba namazinyo. Ukwengeza okuvelele kumphumela jikelele.