Ama-champignon abhekwa njengamakhowe athandwa kakhulu futhi ayintandokazi, hhayi kuphela etafuleni lethu, kodwa emhlabeni wonke. Kunezinkulungwane zokupheka ngamakhowe: I-krucheniki yase-Ukraine, i-french juliens ne-cream soups, i-pizza yase-Italy kanye ne-pasta nge-sauce, ama-saladi anamanzi nemifino nemifino, ama-pie ngisho ne-goose eqoshiwe! Ngaphandle kwezimfanelo ezimnandi ze-gastronomic, ama-mushroom nawo anempahla eminingi enenzuzo nokuphulukisa. Uma kungenjalo konke, ngakho-ke, isihloko sethu sizotshela mayelana nemifula.
Ikhalori kanye nokwakhiwa kwamakhemikhali ama-mushroom
Ungakhathazeki ngokuthi zingaki ama-khalori kuma-mushroom aluhlaza, akufanele. Amakhowe amakholori aphansi - 27 kcal nge 100 g wezinto zokusetshenziswa. I-champignons inenani eliphakeme lokudla okunomsoco: amaprotheni - 4.3 g, amafutha - 1 g, ama-carbohydrates - 0.1 g, i-fiber yokudla - 2.6 g, amanzi - 91 g
I-champignon iqukethe ama-vithamini (A (RE), i-beta-carotene, amaqembu B, C, E (TE), PP (NE), i-niacin), ama-macronutrients (i-potassium, i-calcium, i-magnesium, i-sodium, i-phosphorus, i-chlorine), ama-microelements (i-iron, i-iodine, i- i-cobalt, i-molybdenum, i-rubidium, i-fluorine, i-chromium, i-zinc), i-fatty acids.
Amakhowe ezidliwayo angahlukaniswa ngezigaba ezine zokudla okunomsoco. Isigaba sokuqala sihlanganisa izinhlobo ezinomsoco kakhulu ezinamaphrotheni, amavithamini namaminerali abalulekile (amahlumela, amakhowe, amakhowe amabi). I-Champignon evamile ingokwesigaba sesibili, abameleli bayo banesisombululo esincane sezakhi kanye nezakhi.
Uyazi? Igama elithi "champignon" ekuhunyushweni elisuka eFrance lisho "amakhowe" kuphela. Igama lesi-Ukraine lama-mushroom lithi "Pecheritsa", igama lesiBelarusian lithi "Pyachuritsa", igama lesiPolish lithi "pieczarka", igama lesiBulgaria lithi "Piecharka".
Izinzuzo zamakhowe omzimba
Inzuzo engenakuphika yama-mushroom kubantu besifazane kuba khona kumkhiqizo we-folic acid (i-vitamin B9). Le vithamini ibandakanyeka ezinkambisweni eziningi zomzimba: ekukhiqizeni amaseli abomvu wegazi kanye nesistimu yenhliziyo, ohlelweni lokugaya umzimba kanye nesimetabolism, ekusebenzeni kwamasosha omzimba namasosha.
Kodwa indima eyinhloko ka vithamini edlala emsebenzini wokuzala womzimba wesifazane: Kubaluleke kakhulu ngesikhathi sokukhulelwa. I-folic acid ihileleke ekubunjweni kwe-placenta futhi kuyadingeka ekuthuthukiseni kahle kwe-fetus.
Futhi, ukudala amangqamuzana nama-tishu omntwana we-fetus adingekayo ama-amino acids, afaka amakhowe.
Ama-champignon aphansi ama-kilojoule futhi aqukethe amaprotheni amaningi kanye nama-antioxidants, asheshe agaywe, ungadluli izitho zokugaya zomama wesikhathi esizayo. Amavithamini namaminerali aqukethe ama-mushroom nawo abalulekile empilweni yomama nengane.
I-Vitamin B2 inegalelo elihle emisebenzini yesimiso sezinzwa nama-membrane amancane. I-Vitamin D, eyabangela ukubunjwa kwamathambo, ivimbela i-osteoporosis. I-Potassium inenzuzo ohlelweni lwezinhliziyo: liqinisa imisipha yenhliziyo, ijwayele ukucindezela kwegazi nenhliziyo, yenza ngcono ukunikezwa kwegazi ebuchosheni.
I-sodium isekela zonke izinhlelo zomzimba. I-Phosphorus ijwayelekile ukushintsha umzimba, inciphisa isimiso sezinzwa futhi ikhulule ukukhathala, ithole umzimba wonke. Ukusetshenziswa kwe-Omega-6 fatty acid ukuvimbela ukuqina kwe-atherosclerosis kanye nezinqubo zokuvuvukala.
Uyazi? Amakhowe aqukethe amavithamini amaningi angaphezu kwemifino ehlanzekile, kanti okuqukethwe okuphansi kwama-carbohydrate namafutha kwenza ama-mushroom asebenze abasebenzisa isifo sikashukela.
Amakhowe: Ukudla Nezempilo
Ama-champignon ngenxa yokuqukethwe kwekhalori ephansi, ukubaluleka kwamandla okugqoka kanye nokugaya ukudla kuyinto yomkhiqizo wokudla.
Ngenxa yokuqukethwe okuphezulu kwamaprotheni nezakhi ezithombeni, izitsha ezivela kubo zigcwala umzimba ngamandla, kodwa zingabhubhisi amafutha, futhi inqwaba yemifino yemifino ivala kahle indlala iphinde ithuthukise imetabolism.
Embuzweni ukuthi ngabe ama-mushroom angase alahlekelwe isisindo angaphendulwa kanje: akunakwenzeka kuphela, kodwa kudingekile!
Iphesenti ephezulu yeprotheyini egazini kalula igalela ekulahlekelweni kwamafutha futhi iqinisa ubuhlungu besisindo, kunokuba ama-mushroom angasiza kubantu abadlala imidlalo.
Kubalulekile! Ama-champignons anconywa ukuba afake ekudleni kubantu abenza umsebenzi ojulile wengqondo, ukuthuthukisa inkumbulo nokuhlushwa.
Ama-champignon atholakalayo, enambitha futhi elula ukulungisa izitsha zokudla. Zibilisiwe, zithosiwe, zibhaka, ziboshwe, zihanjiswa. Zingaba isidlo esihlangothini sokudla inyama nenhlanzi, kube yingxenye yokudla okulula kanye nezitsha zemifino.
Ama-champignon ahambisana kahle nemifino, okusanhlamvu, imifino, ibhotela, ukhilimu omuncu kanye nesinkwa, ngokulinganisela kuvumelana nenyama kanye noshizi futhi kungahlanganiswa nobisi, i-cottage shizi, izithelo, amantongomane noshukela. Kusukela kumagundane aluhlaza ungakwazi ukupheka isaladi esiphundu futhi enempilo.
Isaladi ngeklabishi yaseShayina.
Peel bese usika ama-200 g ama-mushroom ahlanzekile. Thela amakhowe ngenhlanganisela ye-soy sauce, amafutha omnqumo, ijusi kalamula (2 wezipuni), ama-clove amabili aqoshiwe, u-usawoti, i-pepper kanye noshukela, shiya ukuze uhambe ngamahora amaningana. Kamuva bengeza iklabishi eqoshiwe bese ufafaza u-anyanisi (shallot noma umhlophe) kanye nemifino (u-anyanisi oluhlaza, i-parsley, i-dill, i-cilantro) ngaphambi kokukhonza.
Isaladi ne-rucola ne-parmesan.
Faka ikhasi bese usika ama-300 g wezilwane eziluhlaza, uthele ijusi lemon phezu kwawo ukuze ugweme uketshezi. Lungisa i-sauce emafutheni omnqumo, uju, ujusi kalamula, i-garlic, isilimu sawoce, usawoti kanye nopelepele. Geza uphinde usule amaqabunga arugula, grate Parmesan nge-grater eyinqaba. Beka i-arugula, amakhowe, utamatisi we-cherry (angabhalwa futhi ahlelwe phansi) epuleti, uthele ngokugqoka, ufafaze anyanisi oluhlaza no-parmesan. Ungakwazi ukufaka i-arugula ngamagqabi e-ulethisi, engeza i-ham ne-egg.
Kubalulekile! Ama-champignon ayinto eshibhile futhi engabizi kahle inyama esikhundleni. Ama-Vegetarians angakwazi ukugcwalisa ngamaprotheni ngosizo lwe-mushrooms.
Ukulimala kwamakhompiyutha
Kunengqondo ukubuza umbuzo ukuthi kungenzeka yini ukuthi unobuthi nemifula, ngoba kwezinye izimo lezi amakhowe zithwala ingozi.
Ukuqoqa amakhowe ehlathini, ungadibanisa izilwane ezidliwayo nezinye izinhlobo ze-genus, ezingafanele ukudla, kanye namakhowe afanayo anobuthi.
Izinhlobo ezinobuthi zama-mushroom ngokuvamile zikhula emahlathini axutshweyo futhi azinzile futhi zivele phakathi kwehlobo. Zitholakala emaphakathini nasemasimini, eduze nokuhlala kwabantu. Izinhlobo ezinobuthi ziphunga amakhemikhali, iphunga elibizwa ngokuthi "ikhemikhali", elihlukile ngokungafani nezinambuzane ezidliwayo, futhi futhi eziyingozi zingabonakala ngokucindezela nokusika: inyama yazo iphenduka iphuzi. Ngesikhathi sokupheka, amanzi namakhowe ngokwabo baba yiphuzi elikhanyayo.
I-Pale grebe ne-fly fly agaric ingafana nokubukeka okufanayo, kepha ezinye izici zisenza sikwazi ukuhlukanisa nezilwane zangempela. Amacwecwe amakhowe anobuthi njalo ahlala e-snow-white (ngokungafani nemifula), uma esika futhi ecindezelwe, amakhowe anjalo aphuzi, futhi amasaka okumpande angabonakala phansi emilenzeni.
Uyazi? Kunezinhlobo ezingaba ngu-200 zezifungi ze-genus Champignon (Agaricus). Okutshalwa kakhulu yi-Agaricus bisporus. I-champignon emibili edlayo, i-champignon yensimu (ikhula eduze kwezihlahla ezitshalweni), i-champignon evamile (etholakala ema-steppes and meadows), i-mushroom yamahlathi (emahlathini ase-coniferous) nawo ayadla.
Ukwenza ubuthi ngamagciwane kungenzeka uma udla amakhowe amadala futhi owonakele noma uqoqwe ezindaweni ezingathandeki (eduze kwemigwaqo, ukuhamba). Ukudla okusemathinini amakhowe okuphekwe ngokwephula ubuchwepheshe noma agcinwe ngokungalungile angaphephile impilo.Izimpawu zokuqala zobuthi ziyabonakala ngemuva kwamahora ambalwa: colic, isicanucanu nokuhlanza, futhi isifo sohudo livela esiswini. Kulesi simo, udinga ukugeza isisu bese uthatha i-sorbent (i-carbon activated) ukuvimbela ukumuncwa kweminye ubuthi. Ezimweni ezimbi, qiniseka ukuthi uya esibhedlela.
Ngenxa yobungozi obubi (chitin), kungcono ukungasebenzisi amakhowe abantwana abancane nabantu abanesibindi esingenampilo.
Abomama abalindelekile kangcono ekulaleni ama-mushroom anamanzi aqoshiwe, anetshezi futhi omisiwe, ukusetshenziswa kwabo akukhuthazwa nangenkinga yezifo zomzimba kanye nezinkinga zesistimu yokugaya.
Kubalulekile! Izinhlobo ezingafaneleki ekudleni yi-mushroom esicacile kanye ne-champignon ene-yellow-headed, noma i-champignon ebomvu.
Mask okudliwayo ama-mushroom
Ukusetshenziswa kwamakhowe ku-cosmetology kuyindlela engavumelani nhlobo. Masks okudlayo Amakhowe akhiwe ngezindlela eziningana. Kukholelwa ukuthi banikeza ithoni nokuhlanzeka esikhumbeni.
- Gwema amakhowe ambalwa, uhlanganise ne-kefir, faka ingxenye yehora ngobuso obunamanzi.
- Ama-mushroom aqoshiwe ahlanganiswe ukhilimu omuncu, ukuphuza itiye eluhlaza kanye noketshezi. Faka isicelo sokubhekana namaminithi angu-20.
- Hlanganisa izipuni ezimbili zamakhowe abilisiwe, isipuni esingu-1 sikhilimu omuncu kanye nokwehliswa kwamambuzane. Faka isicelo ebusweni imizuzu engu-15, hlambulula ngamanzi ahlukeneyo, ugibe ubuso no-decoction we-chamomile noma itiye.
Indlela yokukhetha ama-champignon uma uthenga
Ngokuvamile, ama-mushroom aphephile kakhulu kuwo wonke amakhowe, abuye adle okuluhlaza, kodwa kufanele ahlanzeke. Mayelana nokushisa kwamakhowe kungagwetshwa yigobolondo. 
Amakhowe amasha - umhlophe (noma nge-tige encane ye-beige), ngaphandle kwama-stain, ama-blotches kanye nokulimala, okunamandla kuya othintweni, nge-mushroom emnandi epholile futhi ephezulu. Ifilimu ehlanganisa i-cap kuya emlenzeni kumele ifane. Uma isigqoko sinobukhulu futhi kunomonakalo, i-mushroom ngokwayo ithambile, ilula futhi iphunga yamanzi, cishe, lawa amakhowe agcinwe esitolo isikhathi eside.
Amakhowe amakhulu ahlukene akhethwa ngezinhloso ezehlukene. Amakhowe amancane alungele ukukhethwa kanye namasaladi, okuphakathi - okwesobho, amaphayi kanye ne-pizza, enkulu - yokudoba, ukubhaka nokugxila.
Isitoreji nokucubungulwa kwama-mushroom amasha
Ungakwazi ukugcina amakhowe ngezindlela eziningi: owomile, ubomvu, ukhukhamba, ukhukhamba.
Isitoreji se-Cold
Efrijini, ama-mushroom angasebenzisa isikhathi esiphezulu seviki, emva kwalokho azoqala ukuwohloka. Amakhowe amasha ngaphandle kokucubungula kufanele afakwe efrijini. Impilo ephakeme kakhulu kunazo zonke (izinsuku ezingu-5-6) inezinambuzane ezihlanganiswe esikhwameni sephepha ebhokisini lesitoreji esiphansi semifino, lapho izinga lokushisa lingu-2 ° C. Emgodini ovaliwe emashalofini aphakathi, amakhowe agcinwa izinsuku ezingaphezu kwezinsuku ezintathu.
Ukumisa
Ngesikhathi sokulungiselela ukomisa, amakhowe ahlutshiwe futhi anqunywe. Uma zihlanjululwa, ziyokoma isikhathi eside futhi zingase zibe mnyama. Khona-ke zifakwa endaweni encane emgqeni wokubhaka futhi zomile ngokwemvelo elangeni, kuhhavini noma ngomshini omile. Ukomiswa okuqediwe kugcinwa emasakeni okugqoka noma izimbiza zeglasi ngaphakathi kwikhabhinethi ekhishini noma esiqandisini.
Frost
Ukugcinwa kwamakhowe isikhathi eside isikhathi eside. Kule nqubo, awukwazi ukuthatha nje kuphela, kodwa futhi nezikhunta eziphathekayo zokushisa. Amakhowe amasha kufanele ahlanzwe, ahlutshiwe futhi aqoshiwe (okukhethwa kukho), omisiwe futhi athunyelwe efrijini.
Amakhowe, abilisiwe emanzini anosawoti, kufanele aphonswe emuva e-colander futhi asomiswe ngaphambi kokushisa, futhi amakhowe okuthosiwe kufanele ahlile. Ungaphinda ufeze amakhowe abikwe kuhhavini. Ukuze kube lula, amakhowe angahlukaniswa ngezigaba ngokufaka eziqukathi ezihlukene noma amaphakheji. 
Ama-mushroom amasha afriziwe angagcinwa izinyanga ezingu-1-1.5, futhi asetshenzwe - kuze kube izinyanga eziyisithupha. Kodwa-ke, namuhla lamakhowe angathengwa cishe kunoma yisiphi isitolo, ngakho isitoreji sesikhathi eside asinakusebenza uma kunethuba lokuthenga ama-mushroom aluhlaza nganoma yisiphi isikhathi.
Salting
Amakhowe okuphekwe angadliwa ngokushesha noma alungiselelwe ubusika.
Iresiphi yama-mushroom aqoshiwe abandayo.
Uzodinga u-0.5 kg wama-mushroom, u-anyanisi omkhulu, ama-clove angu-3, u-1 upelepele, usawoti, amafutha omquba, ama-peppercorns amnyama.
Ama-mushroom ahlambulukile, ahlanjululwe futhi alayishiwe afakwa esitsheni bese afafazwa usawoti. Esigubheni sepulasitiki noma ebhakedeni elincane, elula kancane, izingxenye zamakhowe, u-anyanisi uthathe izindandatho ezingamatshumi amabili, izinhlamvu ezimbalwa zikagalikhi kanye nopelepele. Izidingo eziphezulu zokufaka i-pepper bese uthele phezu kwamafutha omquba. Ngemuva kwemizuzu engaba ngu-40, okuqukethwe kuzokhipha ijusi ukuze lisulwe. Ngemuva kosuku esiqandisini, amakhowe okufakwe emathinini aphelile.
Iresiphi yama-mushroom ama-pickle abandayo ebhodini.
Ngaphambi kwe-salting eyinhloko, amakhowe kumele asetshenzwe: ahlanzwe, ahlanze futhi aphuze kwisisombululo emanzini abandayo (1 litre), usawoti (10 g) ne-citric acid (2 g), angeke avumele i-fungus ukuba ikhiphe futhi ithole umbala omnyama. Okulandelayo, amakhowe kumele ayenziwe ngamathawula wephepha, atshale amaminithi angu-5 emanzini abilayo, ahambe ngehora lamanzi, bese uthele ngamanzi abandayo bese ugeleza ku-colander ukuze upholile ngokuphelele.
I-Kadku yokukhethwa, futhi, kudingeka ilungiselelwe: uthele amanzi abilayo, owomile, umboze phansi ngosawoti. Ngemuva kokusebenza, ungabeka amakhowe esitsheni ne-caps phansi. Ingqimba ngayinye yamakhowe (6 cm) ithululelwa ngosawoti ngesilinganiso 1.5 tbsp. l ku-1 kg wezinhlobonhlobo. Amakhowe ahlanganiswe ngendwangu emhlophe yesikotini futhi efakwe ngaphansi kwengcindezi.
I-salting izokhipha ijusi futhi ikhuphuke, ngakho emva kwezinsuku ezimbalwa uhlaka olusha lwamakhowe alungisiwe kufanele lengezwe ebhodini. Izenzo ezinjalo kufanele ziphindwe kuze kube yilapho zonke amakhowe zihlanganiswa futhi ziphela ukuxazulula, futhi i-brine izofaka ingqimba ephezulu ye-mushroom kuze kufike ku-2 cm ubude. I-salting kufanele ibe ngaphansi kwengcindezi emiphongolweni noma ngaphansi. 
Ukushayela
Izigulane ezivuthiweyo - umkhiqizo omile owenziwe ngomumo noma isithako samasaladi nokudla okulula, okugcinwa isikhathi eside. Amakhowe asemanzini angagcinwa efrijini ukuze asetshenziswe ngokushesha noma ahlanganiswe ukugcina isikhathi eside ebusika.
Iresiphi yama-mushroom aqoshiwe.
Kuzothatha amakhowe ayi-1 kg, 350 ml amanzi, 70 ml wamafutha we-sunflower, 70 ml uviniga, 2 tbsp. l ushukela, 1 tbsp. l usawoti, amaqabunga amathathu, 5 ama-pcs. i-peppercorns, ama-4 ama-PC. ama-carnations.
Amakhomikhali kufanele ahlanzwe, anqunywe emathangeni aphakathi, engeza amanzi, ulethe ngamathumba bese upheka imizuzu engu-20 (ngaphandle kasawoti). I-brine elungiselelwe ngokwahlukana emanzini, uviniga, amafutha omifino, ushukela, usawoti kanye nezinongo. I-pickle kufanele ibilise imizuzu embalwa. Amakhowe kumele asakaze emabhange, uthele i-brine bese uvale ama-lids. Uma ukugcina isikhathi eside kuhlelwe ebusika, amabhange kufanele ahlolwe.
Ama-champignon angenza umzimba ungazuzi kuphela, kodwa futhi ubangele ukulimala okukhulu. Ngakho-ke, lapho ukhetha, ukugcina nokupheka amakhowe kudingeka ulandele imithetho ethile. Uma ungeyena owaziwa ngama-mushroom we-mushroom, kungcono ukudla ama-mushroom avela esitolo.
