Ngezinzuzo ze-anyanisi, ikakhulukazi, ikhono layo lokuthuthukisa ukugaya, ukuqinisa ingculazi, ukwandisa ukudla, kwaziwa kubo bonke. Okuncane kakhulu - ngokulimala kwakhe.
Kulesi sihloko sizokhuluma ngezakhiwo ezizuzisayo kanye nokuphikisana nokusetshenziswa ko-anyanisi obomvu noma obomvu. Yilezi ezihlukahlukene ezimnandi lapho zisetshenziselwa ukusha, ngoba zinambitha ezinomsoco, ezinomsoco, futhi azikho ukunambitheka okuvuthayo nephunga elimnandi.
Ngaphezu kwalokho, ubukeka bekhangeleka kakhulu kune-congener yakhe evamile, akubanga imbangela yezinyembezi futhi kunezakhiwo eziningi eziwusizo.
Ikhalori, Amavithamini Namaminerali
Ukuze uthole ukuthi yiziphi izinzuzo nokulimala kwe-anyanisi obomvu empilweni yomuntu, kubalulekile ukucabangela ukuthi yini ngaphakathi: yiziphi amavithamini namaminerali anqobayo nokuthi yikuphi okuqukethwe kwekhalori. 
Imifino iqukethe amavithamini:
- B1 (0.05 mg);
- B2 (0.02 mg);
- B5 (0.1 mg);
- I-B6 (0.1 mg);
- B9 (9 μg);
- C (10 mg);
- E (0.2 mg);
- PP (0.5 mg).
Izakhi ze-Macro ne-trace:
- i-magnesium (14 mg);
- i-sodium (4 mg);
- isulfure (65 mg);
- insimbi (0.8 mg);
- i-calcium (31 mg);
- ithusi (85 mg);
- i-phosphorus (58 mg);
- i-potassium (175 mg).
Okuqukethwe khalori I-100 g yomkhiqizo ngu-42 kcal. I-100 g iqukethe i-1.7 g yamaprotheni, i-0.1 g yamafutha, i-9.7 g we-carbohydrate.Futhi, u-anyanisi obomvu ungumthombo we-flavonoids, i-quercetin ne-allicin.
Uyazi? Ukusetshenziswa kwe-anyanisi ekuphekeni kuye kwaziwa kusukela ezikhathini zasendulo. Isithombe sakhe satholakala ethuneni likaTutankhamen, lika 1352 BC. i-er Kukhona ubufakazi bokuthi lemifino ikhule eminyakeni engama-5 000 edlule amaNdiya kanye namaShayina.
Izakhiwo eziwusizo
Okubomvu imifino ngoba iqukethe i-antioxidants anthocyanins - zivumela umzimba wethu ukuba umelane kangcono nama-bacteria namagciwane. Futhi banomthelela wokuvimbela isifo sikashukela, ukwakhiwa kwezicubu ezimbi, ukuphazamiseka kwesimiso sezinzwa. Lezi zinto nazo zivimbela inqubo yokuguga.
Okubaluleke kakhulu emifino ephuzi kuyinto efana nalokhu quercetin. Iyakwazi ukunciphisa ukubonakaliswa kokungezwani komzimba, unomphumela omuhle wokunciphisa umzimba, ukunciphisa ingozi yomdlavuza, ukukhulula ama-spasms. 
I-anyanisi nayo ibaluleka ngenxa yokuqukethwe kwayo ephezulu isibabule ezinhlobonhlobo ezihlukahlukene. Lezi zingxenye zingasusa umzimba we-toxin, zithinte ukwakhiwa okwedlulele kwe-collagen, ngaleyo ndlela ithinte ngokugcwele isimo sesikhumba, izinwele nezipikili. Ngaphezu kwalokho, ukusetshenziselwa le mifino njalo ngenxa yokwakhiwa kwesulfure ekubunjweni kunciphisa izinga le-cholesterol, amafutha, okuthinta kahle umsebenzi wesimo senhliziyo.
Funda futhi ngezakhiwo ezizuzisayo, ukuvuna ebusika nokukhula efasiteleni lama-anyanisi aluhlaza.
Ucwaningo luye lwabonisa ukuthi ukusetshenziswa okuvamile kwe anyanisi oluhlaza okwesibhakabhaka okunomsebenzi onenzuzo esikhathini esiyizinyanga nesigamu kungaholela ekunciphiseni izinga le-lipoprotein elincane, elidlulisa i-cholesterol futhi liqhube amafutha emithanjeni yegazi, ngakho-ke kungabangela ukushaya kwenhliziyo, ukushaywa yisifo sokushaya isifo sofuba, ukuqina kwesifo somzimba kanye neminye imiphumela embi.
Kubalulekile! Njengoba izakhi eziningi ezitholakala ku-anyanisi zisendleleni engaphezulu, kufanele zihlanzwe ngokucophelela, udinga kuphela ukususa isikhumba esiphakeme. Uma uhlanza ungqimba olulodwa lwamanzi, kuze kube yingxenye yesithathu yezingxenye eziwusizo ulahlekile.
Ama-anyanisi abomvu anconywa kulabo abanobunzima obukhulu, ngoba kusiza ukushisa amafutha kahle. Imifino iyadingeka ngesikhathi se-avitaminosis, igcwalise umzimba ngomzimba olahlekile futhi uvumele ukuba imelane nezifo zokuphefumula zonyaka. Konke lokhu, kungenzeka, ngenxa yezinga eliphezulu levithamini C. 
Ukudliwa yiCrimea noma, njengoba kubizwa nangokuthi, ama-anyanisi e-Yalta enemibala enombala obomvu anempahla eminingi ewusizo, isibonelo, ukuhlanza imikhumbi ye-cerebral, i-sputum excretion, i-diuretic, i-antiparasitic, i-antiseptic, nokusebenza kwezinso nesibindi.
Funda futhi mayelana nezakhiwo nokusetshenziswa kwezinhlobonhlobo zama-anyanisi: i-bulb, shallot, shnitta, shallot, batun, slyzuna.
Sebenzisa ngesikhathi sokukhulelwa
Kungenzeka ukuthi abesifazane abakhulelwe badle u-anyanisi, kodwa ngobuncane - kuze kufike ku-100 g ngosuku ngosuku lokuqala noma lwesibili kuze kube ngu-50 g okwesithathu, ngoba amafutha abalulekile nama-asidi aqukethwe kuwo angabangela ukucasuka kwamathambo omzimba, i-colic, i-nausea, i-heartburn. Lokhu kusebenza kuzo zonke izinhlobo zemifino, futhi kubomvu kanye.
Abesifazane abakhulelwe bangadla u-anyanisi ama-saladi, izitsha zokuqala nezesibili. Kunconywa ngokukhethekile ukwenza lokhu ngesikhathi sasebusika, ngesikhathi sezinkinga zemvelo zonyaka, ngenxa yokuthi inani elanele le-ascorbic acid likwazi ukuvikela umzimba obuthakathaka womama olindelekile ezifweni zokuphefumula.
Ama-anyanisi ayasiza nakwabesifazane "esimweni" ngoba iqukethe i-folic acid, futhi kuyadingeka ukuba kuthuthukiswe ingane. 
Ngaphezu kwalokho, imifino inomthelela wokuguqula isimiso sezinzwa sowesifazane, ijwayelekile ukulala, futhi ivimbela ukuthuthukiswa kokucindezeleka kanye nezinsizi.
Akukwaziswa ukuthi udle u-anyanisi aluhlaza uma owesifazane okhulelwe ehlushwa yi-flatulence, njengoba lo mkhiqizo ubeka igesi.
Kubalulekile! Ama-anyanisi abomvu akhulelwe akufanele aqedwe ngezinkinga zezempilo ukuze bangabhubhisi ukukhubeka kwabo, okuyinto engathandeki kakhulu kulo mkhakha..
Sebenzisa ekuphekeni, nalokho okuhlanganisiwe
Ekuphekeni, anyanisi obomvu asetshenziswa ngendlela efanayo no-anyanisi. Nakuba, ngenxa yokudla kwabo, basathanda ukudla fresh - ngamasaladi futhi ahlaselwe ezifundweni zokuqala. Kuhamba kahle ngemifino, inyama izitsha, kubanika ujusi omkhulu kanye nephunga elimnandi. Izitsha ezinhle nge-anyanisi amasongo, ziphekwe kwi-grill. 
Abanye abantu bayakuthanda ukupheka futhi bawuthande lo mifino. Yiqiniso, abaningi banesithakazelo embuzweni wokuthi kungenzeka yini ukunambitha anyanisi obomvu, noma ngabe izimfanelo zayo eziwusizo ziyophela ngesikhathi sokwelashwa kokushisa. Ukuze ungene emzimbeni izinto eziningi ezibalulekile ngangokunokwenzeka, imifino kufanele idliwe eluhlaza. Noma yikuphi ukucubungula kuzolahlekelwa ezinye zezakhiwo zayo ezibalulekile.
Funda kabanzi mayelana nezakhiwo ezizuzisayo nezindlela zokuvuna iklabishi ebomvu.
Ngokuyinhloko, ngaphezu kwengxenye ye-ascorbic acid iyohamba. Kodwa-ke, i-stewed, imifino ebilisiwe futhi ebilisiwe eyanciphisa ushukela wegazi futhi ithuthukise umsebenzi we-pancreas.
Le anyanisi nayo ingakhanjiswa, bese ingezwa kuma-saladi, ama-cheeses noma ama-kebabs.
Ukupheka kwemithi yendabuko
Izakhiwo eziwusizo zama-anyanisi e-Yalta zamukelwa abaphulukisa abantu, besebenzisa imifino yokwelapha izifo ezihlukahlukene. Nazi ezimbalwa zokupheka eziphumelelayo.
- Nge-ARVI. Cindezela ijusi ekhanda bese ulixuba nobusi ngokulinganisa kwesinye kuya kwesinye. Phuza izipuni ezine ezinezipuni.
- Izimpungushe. Inhloko eyodwa ehlanjululwe ithululelwa ngilazi yamanzi afudumele futhi ivunyelwe ukuphuza amahora ayisikhombisa. Thatha isisu esingenalutho ngesigamu sendebe phakathi kwezinsuku ezine kuya kwezinhlanu.
- I-Diuretic. Amakhanda amabili noma amathathu aqhekeze, uthele ingilazi yamanzi afudumele, uphike amahora angu-8. Phuza kathathu ngosuku kwikomishi yekota.
- Ukuhlanza isibindi. I-pound yamakhanda achotshoziwe ku-blender exutshwe ne-450 g ushukela, ugcizelela izinsuku ezingu-10 endaweni emnyama. Bese ucindezela uketshezi. Yidla kanye ngosuku, imizuzu engu-30 ngaphambi kokudla, izipuni ezintathu. Inkambo yinye kuya emavikini amathathu.
- I-Otitis. I-pulp grate, cindezela ijusi. Moisten isitampu bese uyifake endlebeni enkulu. Kubalulekile ukuthi ngesikhathi esifanayo ijusi ayiphumeli, ngoba ungashisa ama-mucous.
- Uma kwenzeka ukulimala kanye ne-sprains. Hlanganisa u-anyanisi, faka okuqukethwe ku-cheesecloth futhi usebenzise endaweni embi.
- Ngezinwele zokulahlekelwa. Isonto lonke kulo lonke inyanga ukuxubha ku-scalp fresh juice onion nge vodka noma brandy ngokulinganisela okulinganako. Bopha ikhanda ngethawula elifudumele.
- Kusukela emagumbini. Bilisa u-anyanisi ohlanzekile ngamaminithi angu-30 kuviniga. Khipha umhluzi. Gcoba i-cotton swab kulo bese usebenza emagumbini.
Kubalulekile! Uma unesifo esibi kakhulu futhi uzosebenzisa u-anyanisi ngenhloso yokwelapha, kuzodingeka uthole iseluleko kudokotela wakho..
Ukungafani nokulimala
Ama-anyanisi abomvu ayinconywa ukuba abantu basebenzise:
- ukuhlushwa izifo ezihlukahlukene zesibindi nezinso;
- unomlando we-colitis;
- enezinkinga zendlela yokugaya ukudla, ikakhulukazi, nge-acidity eyengeziwe yesisu, isisu sangasese, i-gastroduodenitis, isilonda, i-pancreatitis, flatulence;
- ngokuziphendulela okweqile;
- nokubekezelelana ngabanye.
Ngokuqapha udinga ukudla imifino ekhulelwe, asthmatics kanye neziguli ezinegazi eliphakeme.Ungayisebenzisi esiswini esingenalutho.
Kunoma yikuphi, i-dose ephakanyisiwe yokufaka nsuku zonke ingu-100 g we-anyanisi (isibalo esilinganiselwe sinesisindo esingama-75 g).
Uyazi? Inani elikhulu kakhulu anyanisi elidliwe yiLibyans. Ngokwezibalo ze-UN, ngokwesilinganiso, isakhamuzi esisodwa saseLibiya sidla cishe ama-33 kg yemifino ngonyaka. Indawo yesibili kule ndawo ihlala eSenegal. Futhi phakathi kwabaseYurophu abathandi be-anyanisi abakhulu kakhulu bangamaNgisi - omunye ohlala eNgilandi usebenzisa 9,3 kg ngonyaka.
Indlela ongakhetha ngayo lapho uthenga
Ama-anyanisi abomvu atholakale unyaka wonke. Ukuze ukhethe umkhiqizo wekhwalithi, kufanele qaphela amaphuzu alandelayo:
- ukuma kwekhanda eliphansi;
- isibalo sabantu;
- ubukhulu besendlalelo ngasinye - kumele okungenani kube ngu-5 mm;
- izilinganiso ezibushelelezi, ezingaguquki;
- i-juiciness nombala omhlophe wangaphakathi;
- ukuntuleka kwezimpande kusuka ngezansi;
- akukho umonakalo kanye namabala emhlabathini;
- ukunambitheka okumnandi.
Njengoba ngokuvamile ezinye izinhlobo zemifino zihlinzekela ama-anyanisi e-Yalta, ochwepheshe bayeluleka ukuthi umthengisi abonise inhloko esigabeni lapho uthenga. Phakathi nendawo akufanele kube ngaphezu kwezingxenye eziyisithupha noma eziyisikhombisa zombala omhlophe nomthunzi omncane we-pink nomngcele obomvu. Kufanele abe namanzi futhi azinene. Uma kunambithekile, ngaphakathi kufanele kube mnandi. Ukungcola kokufutheka nokuzwa okuvuthayo akufanele kube.Anyanisi, kanye nayo yonke imifino, i-tastier kakhulu uma ikhulile engadini yayo. Funda indlela yokutshala nokukhula izinhlobo ezahlukene anyanisi: i-bulb, shallot, batun, slizun, leek.
Indlela yokugcina ekhaya
Izinhlobonhlobo ze-Yalta zigcinwa kakhulu kunabanye abaningi. Ngaphansi kwezimo ezifanele, ingahlala cishe izinyanga ezine.
Uma unendlu yangasese futhi kukhona indawo engaphansi, umkhiqizo ugcinwe kahle lapho kusetshenzwa khona -3 kuya ku-10 degrees. Ukushisa okungcono kunazo zonke ezihlukahlukene kuzoba ama-0 degrees. Ingaphansi noma i-cellar kufanele ibe umoya omuhle futhi ungabi ngamanzi. Lapho umswakama womoya ungaphezu kwama-80%, umkhiqizo uzohlahloka ngokushesha.
Ukuze kugcinwe, amabhokisi afanele ayenziwe ngokhuni, amakhadibhodi amakhadibhodi, amabhasikidi ama-wicker, ama-textile namaphepha esikhwama, amanetha. Izikhwama zepulasitiki azifanelekile kule njongo. 
Kulezi ziqukathi ungagcina imifino efulethini, kodwa kakade ku-mezzanine noma ku-pantry. Into eyinhloko ukuthi banokufinyelela okuhle futhi okuqhubekayo emoyeni.
Futhi okukhethwa kukho okuhle kakhulu kokugcina endlini kuwuqandisisi.
Kubalulekile ukukhumbula ukuthi umkhiqizo udinga ukomiswa kahle ngaphambi kokugcinwa.
Ngakho-ke, anyanisi obomvu kungasiza uma usebenzisa njalo, kuthinta izitho eziningi zangaphakathi nezinhlelo, futhi kungabangela nokulimala uma kudliwe ngokweqile. Kubalulekile ukuthi ungayidluli nalo mkhiqizo futhi ungadli uhlanzekile ngenani eliphakanyisiwe.
