Iklabishi ye-Chinese pak-choi iyimifino efana nesipinashi ngokubukeka, futhi i-arugula inambitha. Kodwa ungabadibanisi. Lo mkhiqizo uyamangalisa ngoba usetshenziselwa ukwelashwa, ukupheka ngisho nokuklama komhlaba. Ake sibone ukuthi i-pak choi ikuphi.
Incazelo yamasiko
Lesi siko sekuyisikhathi eside sithandwa eChina, eKorea naseJapane. Manje ungakukhulela engadini yakho. Nakuba imifino imelela umndeni waseCabbage, unesici esihlukile - ukungabi khona kwenhloko yeklabishi. Kunalokho, ine-petioles emhlophe, ephenduka amaqabunga e-shades ahlukahlukene. 
Kunjalo izinhlobo Le iklabishi yaseShayina:
- "Okokuqala" (okuphawulekayo ngokumelene nezinambuzane);
- "I-Gipro" (engabizi, njengesizotha);
- "Swallow" (intengo yayo ephakeme ingenxa yokunambitheka okubucayi);
- "Izinkathi ezine" (ngokuhambisana negama liqoqwe izikhathi eziningana ngonyaka).
Uyazi? EYurophu, bathi "pak-choi isaladi" noma "iklabishi yesinaphi". E-Asia, kubonakala sengathi "mhlophe."
Ukwakhiwa kwamakhemikhali nokuqukethwe kwekhalori komkhiqizo
I-Pak-choi, njengeyiphi iklabishi, inezakhiwo zayo ezizuzisayo. Ekubunjweni kwayo kungatholakala i-magnesium, ethuthukisa izinkomba zomshoshaphansi wegazi, i-iron, i-potassium, amavithamini A, B, C, nokuningi.
Isici esiyinhloko okuthiwa i-ascorbic acid, egcinwe emaqabunga.
Iklabishi yaseShayina ingaphansi kwama-kilojoule futhi iqukethe kuphela ama-kcal ayi-13 kg per 100 g (amaprotheni - 1.5; amafutha - 0.2; ama-carbohydrates - 1.2). 
I-Pak-choi: izakhiwo eziwusizo
Okuqukethwe okuphezulu kwamavithamini B no-A kuthuthukisa amehlo. Lezi zinsuku zisiza labo abahluphekayo "ubumpumputhe ubusuku" - ukungakwazi ukubona izinto kahle kusihlwa kanye nobumnyama.
Uma isetshenziswe, amangqamuzana esikhumba avuselelwa, umbono uphuthukisiwe, kanye nomsebenzi wegciwane lesisu. Lezi zamuva ziphethwe yi-fiber, egcwele iklabishi yaseShayina.
Funda ngezakhiwo ezizuzisayo zezinklabishi: Beijing, Brussels, Savoy, broccoli, kohlrabi.
Isicelo seKlabishi
Ngenxa yokuthi i-pack-choi iqukethe izindawo eziningi eziwusizo, ayisetshenziselwa ukupheka kuphela, kepha futhi nasemithi. Futhi ukusetshenziswa okuthakazelisayo kakhulu kutholakala kumklamo we-landscape. Ekubeni, izitshalo eziningi zilahlekelwa imibala, kodwa hhayi iklabishi emhlophe. Kungenxa ye-shades eluhlaza okwedlulele okukhokhelwe kuyo. 
Kuzokwelapha
Imifino Kunconywa ngokudla, izifo zenhliziyo nemithambo yegazi. Ijusi yalomkhiqizo sekuyisikhathi eside isetshenziselwa ukuphulukisa amanxeba, ukushisa nezilonda, ngoba kunomphumela we-bactericidal.
Uyazi? I-Pak-choi isiza ekwelapheni kwe-anemia.
Kwabesifazane abakhulelwe azikho ukuphikiswa kokusetshenziswa kwawo. Ngokuphambene nalokho, iklabishi emhlophe idinga ukungezwa ekudleni kwakho ngenxa yobukhona be-folic acid. Phela, lokhu kuzoqinisekisa ukuthuthukiswa okuhle kwe-fetus, futhi kuqiniseke nokuzivikela komama.
Ekuphekeni
Ukupheka emhlabeni jikelele sekuyisikhathi eside kudala izindlela ezehlukene zokupheka imifino. Njengoba ukudla kwaseChina kuhilela ukulungiswa komkhiqizo ngamunye, ngakho-ke akukho okuhlukile. 
Ngakho-ke, amaqabunga nama-petioles alungiselelwe ngokwehlukana komunye nomunye. I-Pak-choi ihamba kahle namazambane, ama-legumes, izaqathe, ilayisi, amakhowe, inyama nenhlanzi.
Kodwa ukudla okufana nezakhiwo zeprotheni akuvunyelwe ukupheka ndawonye. Lokhu kusebenza, isibonelo, amantongomane.
Kubalulekile! Khombise iklabishi ukuya ekwelapheni okushisa okuncane ukuze ingalahlekelwa izakhiwo zayo ezizuzisayo nezokunambitheka.
Ungasebenzisi imikhiqizo yobisi uma upheka i-pak-choi. Njengoba ijusi elisha kule nhlanganisela lizobangela ubuthi.
Ukuqhathaniswa kokusetshenziswa
Okuyinhloko ukuphikisana ukubekezelelana ngabanye nokusetshenziswa kwama-anticoagulants. Ngeke ukwazi ukungenisa inqwaba yesifo sikashukela, ngoba singabangela i-hypothyroidism nezifo ezengeziwe ze-hormonal. Ngenxa yokuqukethwe kwayo ephezulu ye-fiber, i-pak-choi ingaba yingozi esibindi. Akufanele isetshenziswe yilabo abahlukunyezwa yi-flatulence noma isifo sohudo.
NgesiNgisi, indlela yokusika kancane kancane amasiko amaqabunga ikhethwe yigama elithi "cut and come again" ("cut and come again"). Ngaphezu kweklabishi pak choi, amasiko anjalo ahlanganisa i-kale, isipinashi, i-ulethisi, i-basil, i-arugula, i-coriander, i-chard.
Indlela yokuvuna nokugcina izitshalo
I-Pak-choi ayiyona into ekhethekile ekulimeni, ibhekwa kuqala. Ukutshala kuvuna kunoma yisiphi isigaba, kodwa kuvame ukulungele ukuvunwa emva kwezinsuku ezingama-35-40. Lesi sitshalo sinohlobo lwe-shear, ngakho-ke azikho izinkinga nomhlangano wayo noma. Kodwa ungalitshali endaweni lapho ngonyaka odlule olunye uhlobo lweklabishi lwakhula. Uma kungenjalo kuyoholela esitshalweni esincane. 
Ukubekezelela kalula ukushisa. Ukuvuna kangcono okugcinwe endaweni epholile. Izingxenye ezincane zingasetshenziswa efrijini efolini elimanzi.
Kubalulekile! Iklabishi encane yesinaphi, kungcono kuyogcinwa.
Ngakho-ke, i-pak-choi yindlu yokugcina yezakhi eziwusizo ezizosiza ekulwa nokukhulelwa kwegazi, ukukhubazeka okubonakalayo kanye nezinyathelo zomzimba Yiqiniso, kudinga ukwenziwa ekudleni kwakho. Phela, akuyona into ekhulayo ekukhuleni nasekugcineni. Ukufutheka okomuncu, okuyinto lapho ukupheka kuphenduke ubumnandi obumnandi, kuyinzuzo engafakazeki yomkhiqizo.
