Yini engakuhlobisa isidlo esivamile, sinikeze ubukeka obuhle futhi sengeze i-fishcorn elula kune-plane e-green anyanisi? Ngenxa yokulula okulula okukulima (ezweni, ekushiseni okushisa, ekhaya efasiteleni), lo mkhiqizo ungadliwa unyaka wonke, ngisho noma iminye imithombo yamavithamini ayitholakali kalula. Lesi sihloko sizokutshela indlela yokulondoloza anyanisi oluhlaza, kuyini ukusetshenziswa kwayo nokuthi ngabe kuyingozi yini ekusetshenzisweni.
Uyazi? Ubuntu buqala ukuhlakulela u-anyanisi njengesitshalo semifino eminyakeni eyizinkulungwane eziningana edlule. Kukholelwa ukuthi lesi sitshalo sinezimpande zase-Asia, kodwa kuyaziwa ngokuqinisekile ukuthi izakhamuzi zaseMesopotamia, i-Ancient Egypt, i-India, iChina, iGrisi, iRoma, azizange zisetshenziswe nje ngomnsalo, kodwa futhi zazikholelwa emandleni ayo omlingo. Amasosha aseRoma lasendulo ayeyalwa ukuba adle umnsalo wokubuyisela amandla namandla, kanye nokunikeza isibindi. E-China lasendulo, ukwelashwa kwakuphathwa itiye anyanisi, futhi amafiriya aseGibhithe abuye abonise anyanisi ezindongeni zamathuna abo. Namuhla, anyanisi ngumkhiqizo ovamile.
Ama-calories, ukwakheka nokudla okunomsoco we-anyanisi aluhlaza
Ama-anyanisi aluhlaza aphansi kakhulu kilojoule. I-100 g yezimpaphe iqukethe ama-kcal angu-19 kuphela, futhi uma ucabanga ukuthi izimpaphe zamanonisi ezinengi eziluhlaza azikwazi ukudliwa, kusengaphezulu kokudla, hhayi inkambo eyinhloko, ngakho-ke awukwazi ukukhathazeka ngokulondoloza isikhumba.
Isisekelo sama-anyanisi aluhlaza ngamanzi (kuze kufike ku-93%), kodwa 7% esele iyisibhamu somlilo wamaminerali okwenyama ukuqinisekisa umzimba.
Ngakho Ama-anyanisi aluhlaza afaka amaprotheni (1.2%), ama-carbohydrate, afaka ama-monosaccharides nama-disaccharides (4.7%), i-fibre (0.8%), kanye nama-acids e-organic, amafutha abalulekile, ama-pectin nomlotha. Amafutha at anyanisi aluhlaza akekho!
I-vitamin eqenjini anyanisi eluhlaza ihlinzekwa ngezindlela ezihlukahlukene. Uma uhlela amavithamini aqukethe amaphiko ngendlela eyanciphayo, uchungechunge luzobukeka kanje: i-ascorbic acid (i-vitamin C), i-folic acid (i-vitamin B9), i-beta-carotene (i-vitamin A), i-tocopherol (i-vitamin E), i-niacin (i-vitamin B3, it i-PP efanayo), riboflavin (i-vitamin B2), i-thiamine (i-vitamin B1). Ngendlela, kunamavithamini amaningi emaphakathini we-anyanisi aluhlaza kunombhalo ngokwayo.
Uhlu lwamacronutrients ema-anyanisi aluhlaza luyamangalisa. Kuyinto (ehla): i-potassium, i-calcium, i-magnesium, i-sodium, i-phosphorus. Ezingxenyeni ezilandelwayo anyanisi eluhlaza, ithusi yiyona eningi kakhulu, ngaphezu kwalokho, kukhona i-molybdenum, i-cobalt, insimbi, i-zinc kanye ne-manganese.
Inani lokudla okunomsoco we-anyanisi aluhlaza lithathwa ngokuklama kwamakhemikhali. Ngakho Impendulo kuphela ephawulwe ngabanikazi bezondlo e-anyanisi eluhlaza yi-sugar content ephakeme kakhulu. Kodwa phakathi kwezinzuzo zingabonakala: ukungabi khona kwamafutha (okugcwele kanye ne-polyunsaturated) ne-cholesterol; okuqukethwe okuncane kakhulu kwe-sodium enokuqukethwe okuphezulu kakhulu kwe-fiber, i-calcium, insimbi, i-manganese, i-magnesium, i-potassium, inani elanele le-zinc ne-phosphorus, kanye nokuqukethwe okuphakeme kakhulu kwamavithamini e-vitamin C, A no-B.
Izakhiwo eziwusizo kanye nokwelashwa anyanisi oluhlaza
Izinzuzo zama-anyanisi aluhlaza ziyiqiniso. Ngenxa yokwakhiwa kwalo, lezi zimpaphe zisebenza njenge-anti-inflammatory, zine-anti-inflammatory, ze-bactericidal, izakhi zokulwa namagciwane.
Ama-anyanisi aluhlaza, ngokuyinhloko ngenxa ye-phytoncides equkethwe kuwo kanye nomthamo wokulayisha we-vitamin C, ahlinzeka kakhulu ukuvimbela umkhuhlane kanye nezinye izifo zokuphefumula (kokubili amagciwane nama-bacterium), okwandisa ukumelana nokuqina komzimba jikelele.
Futhi Ama-scallion amnandi kakhulu ngokugaya. Kuyasiza ukuthuthukisa inqubo ye-metabolism futhi ulahle umzimba wezinto ezinobuthi, ama-slags kanye neminye imikhiqizo engadingekile. I-pair of green plates ekhanda yanele ukwandisa ukudla, kuyilapho inqubo yokufaniswa kokudla ingcono kakhulu, futhi umuzwa wokudla ngokweqile awukwenzeka.
Ngenxa yemali enkulu ye-chlorophyll, u-anyanisi oluhlaza kunomthelela omuhle ezinkambisweni ze-hematopoietic, futhi kukhona ukuthuthukiswa okujwayelekile ekubunjweni kwegazi. Ngokusebenzisa amangqamuzana amhlophe egazi, okuyinto abavikela ngokuyinhloko emzimbeni ngokumelene namaseli atypical, anyanisi aluhlaza kusiza ukuvimbela umdlavuza. Futhi ukwanda kwenani le-hemoglobin egazini kuthinta inhlalakahle jikelele yomuntu - kukhona umuzwa wokujabula, ukulungele ukwenza izenzo ezisebenzayo. Ngakho-ke, u-anyanisi aluhlaza uboniswa kubantu ababhekene nokukhathala okungapheli nokucindezeleka. Umphumela ozuzisayo we-anyanisi aluhlaza ohlelweni lwezinhliziyo kuphawulwe, kuphakanyiswa ngisho ukuyisebenzisa ukuze kuvikelwe ukuqina kwesifo somzimba. Futhi lo mkhiqizo ubeka umfutho wegazi.
I-calcium ne-phosphorus equkethe u-anyanisi oluhlaza kuyadingeka ngamalungu, amathambo namazinyo, futhi i-zinc ithuthukisa isimo sesikhumba, amapulangwe e-nail nezinwele (kukhona umphumela omuhle wokusetshenziswa ko-anyanisi ngokushaywa kwezinwele nokuhlunga). Ngaphezu kwalokho, ukuntuleka kwe-zinc emzimbeni kungathinteli umsebenzi wokuzala futhi buthaka amandla omzimba.
I-Chives ivimbela ukwakheka kwamatshe amso. Lo mkhiqizo ufakwe ekudleni kwesifo sikashukela, kanye nokusetshenziswa ekudleni kwezinto zokudla ukuze ukhiphe isisindo esiningi, okwenza kube nokuqukethwe okuphezulu kwe-fiber emithineni ye-anyanisi eluhlaza. Ngaphezu kwalokho, kuphawulwe ukuthi u-anyanisi ohlaza okwanele, ongeziwe ekudleni okungenakulinganiswa, okwenza kube mnandi kancane, okubalulekile nokudla okunomsoco, ngokusekelwe ekunciphiseni inani likasawoti ezitsheni ezidliwe.
Uyazi? Mhlawumbe enye yezindaba eziphikisana kakhulu ezihlobene nokusetshenziswa anyanisi oluhlaza, kuyiphunga elimnandi elisabalalisa ngemuva kwalokhu lomlomo. Ukuze ususe le nkinga, ungasebenzisa amakhambi abantu: hlaya i-sprig ye-parsley, udle amantongomane, uphuze ingilazi yetiyi eluhlaza noma ubisi.
Ama-anyanisi aluhlaza kubantu
Ngaphandle komthelela omkhulu oqinisa u-anyanisi ohlaza owenziwe emzimbeni womuntu, kunezizathu eziningana zokuncoma lo mkhiqizo kubantu.
Kuyini umnsalo owusizo, ikakhulukazi oluhlaza, kumadoda, uqondisise kahle labo abameleli bobulili obunamandla, ababhekene nokubonakaliswa okubuhlungu kwe-prostatitis. Ngeshwa, ezimweni zanamuhla, amadoda amaningi emva kweminyaka engu-40-50 ayazi ukuthi lesi sifo sisho ukuthini. I-Chives, esetshenziswa njalo kusukela esemncane futhi ikakhulukazi ekukhuleni, inciphisa amathuba okuthola lesi sifo futhi inciphisa izimpawu zayo.
Futhi, izimpaphe anyanisi eluhlaza ukwandisa umsizi womzimba futhi ukwandise inani labo, okwandisa amathuba okukhulelwa. Ngaphezu kwalokho, u-anyanisi oluhlaza luyi-aphrodisiac yemvelo, futhi futhi kunomthelela ekuthuthukiseni imfundo emzimbeni we-hormone - testosterone, ngenxa yokuthi le ndoda iyasebenza kakhulu ngokobulili. Ngakho-ke, anyanisi eluhlaza kunconywa njengokuvimbela ukungabi namandla.
Chives ngesikhathi sokukhulelwa
Izinzuzo zama-anyanisi aluhlaza kwabesifazane nazo zinayo izici zazo, ikakhulukazi esikhathini sokukhulelwa.
Ukudla owesifazane okhulelwe kuyisayensi engathí sina. Kuziphi izinto owesifazane ozothola kule nkathi, akuxhomeke kuphela ekuthuthukiseni kwe-fetus, kodwa futhi impilo yomama ozayo ngokwayo. Ngakho-ke, iqiniso lokuthi owesifazane akakwazi ukunakekelwa ekuphileni kwansuku zonke ngesikhathi sokukhulelwa kuba okubaluleke kakhulu.
I-Vitamin B9, equkethe u-anyanisi aluhlaza, iyadingeka ngokuphelele emazingeni okuqala emvelaphi yokuphila - uma ukuhlukaniswa kwamaseli, ukwakheka kwesimiso se-nervous, circulatory, izitho nama-tishu omntwana. Ukuntuleka kwalokhu kungaholela ekukhipha isisu, futhi kubangele ukungafani okuhlukahlukene ekuthuthukiseni ingane. Ngakho-ke abesifazane baseluleka kakhulu ukusebenzisa u-anyanisi ohlaza ngaphambi kokukhulelwa, kanye nesikhathi sokuqala sokuqala.
Ngaphezu kwalokho, ngesikhathi sokukhulelwa, u-anyanisi oluhlaza kuyadingeka ekwenzeni imisebenzi ewusizo ejwayelekile kulo mkhiqizo, ngoba uketshezi nezinye izifo ezithathelwanayo zowesifazane okhulelwe kungaba yingozi kakhulu kunezinye izigaba zeziguli. Futhi, njengoba kuphawuliwe, u-anyanisi oluhlaza ukwandisa impilo yonke, kukhululeka ukukhathala, kusiza ukwandisa ukudla futhi kuthuthukise ukulala - konke lokhu kuyadingeka ngempela owesifazane okhulelwe. Ngaphezu kwalokho, abesifazane abakhulelwe bangabhekana ne-avitaminosis, kusukela kulo mbono iminyango embalwa ye-anyanisi eluhlaza ingaba umlingo wangempela wemilingo!
Kubalulekile! Kodwa-ke, engxenyeni yesibili yokukhulelwa, kungcono ukunciphisa ukusetshenziswa kwe-anyanisi eluhlaza, ngoba ukunqwabelana kwalo mkhiqizo kungabangela ukuthambekela kwengane yezifo ezithathelisayo.
Isitoreji, izindlela zokuvuna anyanisi eluhlaza
Noma yimuphi umama wendlu uyazi ukuthi ngokushesha izimpaphe anyanisi eziluhlaza ziphenduka kanjani iphalenda engapheli nokuthi kunzima kangakanani ukugcina lo mkhiqizo ususelwa okungenani izinsuku eziningana. Kulesi simo, zonke izakhiwo eziwusizo zama-anyanisi aluhlaza nazo zilahlekile ngokushesha.
Ukwelashwa okushisayo akuyona indlela engcono kakhulu yokwandisa impilo ye-anyanisi eluhlaza: cishe yonke into echazwe ngenhla mayelana nemiphumela emihle yalomkhiqizo empilweni ibhekisela kuphela kumpaphe amasha.
Ngakho-ke, kuyisifiso sokudla u-anyanisi oluhlaza ngokushesha ngemva kokuvuna, ikakhulukazi njengoba lezi zihlumela zingatshalwa unyaka wonke. Kodwa-ke, uma isivuno se-anyanisi eluhlaza sikhulu kakhulu noma kwezinye izizathu kuyadingeka ukuba silondoloze isikhathi eside, kunezindlela eziningana zokuvikela izimpaphe kusuka ekuphuculeni okusheshayo.
Okusha
Imifino emisha ingagcinwa izinsuku ezimbalwa, uyibeke embizeni yamanzi njengesixhaso. Nge-anyanisi eluhlaza, le ndlela ayisebenzi - kusuka ekuthintaneni namanzi, izimpaphe zilahlekelwa ngokushesha ngokushesha futhi ziqale "ukugibela." Ngakho-ke, ukugcina u-anyanisi oluhlaza kungase kube emiphongolweni noma esiqandisini. Ngenxa yempembelelo embi emiphakathini yamanzi, kungcono ukuthi ungawageze kusengaphambili, futhi uma kunesidingo, usule ngendwangu eyomile noma nge-napkin, futhi uma kunomswakama kulezi zimpaphe, kuqala ubomile kahle. Futhi, ngaphambi kokugcina, zonke izimpaphe ezomile nezonakalisiwe kufanele zisuswe.
Kunezindlela eziningana zokugcina anyanisi aluhlaza esiqandisini.
Okukhethwa kuqala - imbiza engilazi, ehlanganiswe ngesembozo, ikuvumela ukuthi ugcine izimpaphe zihlanzekile amasonto ambalwa.
Kubalulekile! Uma uphonsa izimpaphe ze-anyanisi eluhlaza, ziphanga ngokushesha, ngakho-ke le ndlela ifaneleka kuphela ngezinpaphe, ubukhulu bayo obukuvumela ukuba uzibeke ngokuphelele emabhange.
Okukhethwa kwesibili ukubeka izimpaphe esikhwameni seplastiki, sibophe ngokuqinile, ngemva kokwenza izimbobo ezimbalwa zokuphumula umoya. Ngaphambi kokubeka izimpaphe ephaketheni, kufanele zigcinwe esiqandisini ngaphandle kokupakisha isikhathi esingamahhafu. Lokhu kuzonciphisa izinga lokushisa kwe-anyanisi futhi kugweme ukunciphisa ezindongeni zangaphakathi zesikhwama lapho u-anyanisi efakwa esiqandisini (njengoba kushiwo, amanzi azosinciphisa ukuphila kwe-shelf we-anyanisi eluhlaza).Lolu khetho alufanelekile kumafriji ama-frost, ngoba emakamelweni abo ama-dehydrate omkhiqizo ngokushesha uma umoya unikezwa.
Ungagcina futhi u-anyanisi ehlanganiswe ngendwangu ebanzi.
Frost
Ukuqeda u-anyanisi oluhlaza kuyindlela elula yokugcina isitoreji eside. Kulesi simo, izimpaphe zisadingeka zigeze futhi zomiswe, njengoba u-anyanisi otholile uzofakwa ngokushesha ekudleni. Kungcono ukugcina u-anyanisi ekunqandeni ifomu ngesikhathi esisodwa - emva kokudwengula, ngeke kube yinto engathandeki ukusisika, futhi zonke izimpaphe ngeke zisasetshenziswa.
Iziqukathi ezikhethekile noma amasaka anezibopho zifanelekile ukukhanda. Abanye bayeluleka ukusebenzisa amabhodlela aseplastiki ahlanzekile newomile. Okokuqala, u-anyanisi oqoshiwe ukhonjiswe endaweni ephepheni bese efakwe efrijini amahora amaningana, futhi emva kokuqedwa kokuqedela okuphelele, zihlukaniswa zibe iziqukathi ezilungiselelwe - uma kungenjalo ubisi oluhlaza luzoqhwaza zibe yinye inhlama, futhi kuzodingeka kuphela ukuyisebenzise ngokuphelele (awukwazi ukugwinya i-anyanisi futhi).
Kumele kuqondwe ukuthi ukushisa kukuvumela ukuba ugcine anyanisi aluhlaza okwanele ukwengeza izitsha ezihlukahlukene, noma kunjalo, izimpaphe eziluhlaza zizolahlekelwa ukuhlanza kwazo okungajwayelekile.
Salting
Lena indlela engavamile yokugcina u-anyanisi, futhi okwamanje - into enhle yokulungiselela umkhiqizo wokusetshenziswa esikhathini esizayo.
I-anyanisi ehlambulukile, eyomile futhi ehlwetshiwe kufanele ikhonjiswe futhi igqoke izimbiza ezigumbini ezigcawini, iwafafaze ngokukhululekile ngosawoti (usawoti - 200 g ngalinye ngo-1 kg we-anyanisi). Amabhange avalwe futhi agcinwe esiqandisini izinyanga eziyisithupha.
Kubalulekile! Ukuba khona kasawoti ku-anyanisi okuvuthiwe kufanele kucatshangelwe uma uyifaka izitsha ezihlukahlukene ukuze kungabikho usawoti.Ngaphandle kokusawoti, u-anyanisi oluhlaza ungakhanjiswa futhi ukhunziwe.
Ukuze ulondolozwe, izimpaphe anyanisi eluhlaza, kuhlanzwa futhi kuhlanzwa, zifakwa ngokuzenzakalelayo emitsheni yezingilazi ezinzalo (izimpaphe kufanele zifinyezwe kuqala ngokuphakama kwembiza). Bese uthele amanzi abilayo embizeni, ikhava bese ushiya ukufudumala imizuzu emihlanu. Khona-ke amanzi ashiswa, abilisiwe futhi abuyele inqubo futhi. Ngemuva kwe-drain yesibili, i-brine yenziwe ngesisekelo samanzi afanayo (1 litre yamanzi 2 wezipuni ushukela, 1 isipuni usawoti, 1 isipuni isipuni 9%, leaf leaf, peppercorns hot, allspice, cloves - ukunambitha). I-marinade ibilisiwe ngamaminithi amaningana, ichithelwe ezimbizeni, emva kwalokho igoqwe ngamabhodlela futhi iphendukele phezulu ukuze ipholile ngokugcwele.
I-Marinade ingalungiswa ngokusho kwesinye iresiphi. Iwayini elimhlophe elimanzi lihlanjululwa ngamanzi ngesilinganiso esingu-1: 1, sibilisiwe ngamaminithi ambalwa ngokufaka inani elincane lobunikazi bamanzi (cishe u-2 tbsp. Ngama-300 ml wewayini), ucezu kasawoti kanye namaproji ambalwa we-thyme. Amathini ayilungiswe nge-anyanisi afakwe ngendlela echazwe ngenhla agcwele ama-marinade, ahlanganiswe ngamabhodlela futhi enziwe ngamanzi emanti okugeza (0.5 l - 10 amaminithi, 1 l-15 imizuzu), bese esuswa ekushiseni, agxilwe futhi aphenduke ukuze aphuze.
Indlela yokusebenzisa u-anyanisi oluhlaza ku-cosmetology
Njengoba kwakushiwo, i-zinc equkethe anyanisi eluhlaza yenza ngcono isikhumba, iqinisa izipikili nezinwele, ngenxa yokuthi umkhiqizo usetshenziswe ku-cosmetology.
Ama-anyanisi asetshenziselwa le nhloso asetshenziselwa kuphela, hhayi okuphekwe. Izimpaphe ze-anyanisi usebenzisa i-blender noma i-grinder yenyama zilungisa isilonda, esetshenziselwa ukugqoka izinwele noma ukucindezela ngezipikili. Isikhathi sokuchasisa okungenani imizuzu engama-40. Geza mask bese ucindezela udinga amanzi afudumele nge sese baby. Ukuthuthukisa umphumela wenqubo kufanele kwenziwe kabili ngesonto.
U-anyanisi oluhlaza ekuphekeni
I-Chives isetshenziselwa ukupheka ngokuyinhloko njengengxube kunoma yikuphi izitsha, ngaphandle kwamanye okudliwayo. Lezi zimpaphe ezinhle zihlobisa ukubukeka nokunambitheka kokudla okuhlukahlukene, isobho, amasoso, imifino, inyama nenhlanzi.
Isibonelo, umhluzi wenkukhu ofafazwe ngama-scallions amasha uthola ukunambitheka okungavamile nezephunga elimnandi. Amaqanda aqhephukile namaqanda aqhephukayo abonakala ngendlela entsha nge anyanisi oluhlaza. Ngezinhlanzi ezinamanzi anyanisi, ama-sandwich ajwayelekile ayeningi kakhulu.
Kodwa-ke, kwezinye izitsha u-anyanisi ohlaza wenza umsebenzi we-main noma omunye wezithako eziyinhloko.
Ngokwesibonelo, i-okroshka ne-botvinia yizinsizi ezibandayo, okungenakucabangeki ngaphandle kokwengeza inani elikhulu le-anyanisi eluhlaza. Ama-saladi akhiwe ngesisekelo sempaphe e-anyanisi eluhlaza, kanye nokugcwaliswa kwephayi (ngokuvamile kuxutshwe namaqanda abilisiwe, kodwa kungenzeka ngaphandle kwabo).
Ama-anyanisi aluhlaza angenezwa kufomini elisikiwe (ejwayele kithi emabhokisini noma ngendlela engavamile engokwemvelo - izinhlanzi ezihlangene ezihlangene), kodwa anyanisi ukhonjwe ngokuphelele nge-calorie eliphezulu namafutha namafutha.
Ama-anyanisi aluhlaza angabhakwa ngisho nase-grilla, ngemuva kokugcoba ngamafutha omifino. Isikhathi sokucubungula singamaminithi ambalwa nje, futhi umphumela umane nje ongavamile, ikakhulukazi uma usuqeda isidlo nge-spicy tomato sauce.
Ukungafani nokulimala u-anyanisi aluhlaza
Kungaba kuhle ukukhuluma ngezingozi zama-anyanisi aluhlaza. Kulula nje, kunezimo lapho lo mkhiqizo awukwazi ukuhlukumeza noma ukhawulelwe ukwamukela kwawo ezinxenyeni ezincane.
Ngakho-ke, uqaphele udinga ukudla ama-anyanisi aluhlaza kubantu abathwala izifo ezihlukahlukene zezinso, isisindo senyongo, isibindi nesisu, ikakhulukazi esimweni esithathelwanayo futhi ikakhulukazi phakathi nenkathi yokukhushulwa.
Isilinganiso esiningi ngokweqile se-anyanisi eluhlaza asinakho nje ukuholela ekucasweni kwezingqimba zamangqamuzana zalezo zitho zangaphakathi, kodwa futhi ukwandisa i-asidi yesiphuzo esiswiniLokhu kuchaza ukuphikisana nokusetshenziswa okungalawulwa kwe-anyanisi aluhlaza nge-asidi ephezulu, ngisho noma izifo ezigelezayo azikho.
Гипертония, тахикардия и другие выраженные проблемы сердечно-сосудистой системы - повод не злоупотреблять зеленым луком. Наконец, известны случаи, когда чрезмерное количество этого продукта провоцировало ухудшение состояния людей, страдающих бронхиальной астмой.
Uma sishiya lezi zokubhuka, kuphephile ukusho ukuthi u-anyanisi aluhlaza kubhekwa njengenye yokudla okunempilo, okungabizi futhi okuhlwaya etafuleni lethu.
