Farin kabeji kayan abinci ne mai fa’ida wanda za’a iya cinye shi danye, dafaffe, dasashi, tsintsaye, da tsintsaye, ana shirya salads, rolls na kabeji, patties, da miya na kabeji daga ganyen shuka. A cikin magani, an wajabta shi a cikin maganin cututtuka da yawa na jiki. Low kalori kabeji damar mutane su rasa nauyi.
Caloric kabeji
Kabeji yana nufin amfanin gona da ake nomawa a kusan kowace ƙasa a duniya, ban da yankunan hamada da arewa mai nisa. Binciken binciken archaeological ya tabbatar da cewa mutane sun fara noman shuka a zamanin dutse. A Rasha, amfanin gona na kayan lambu ya bayyana a cikin karni na XNUMX.
Haɗuwa
Don samun cikakken hoto game da amfanin kayan lambu, kuna buƙatar yin nazarin teburin tsarin sinadarai
Bari mu yi la’akari dalla-dalla game da abin da abubuwa kuma a cikin abin da adadinsu ya ƙunshi a kowace gram 100:
- furotin – 1.8 g,
- gishiri – 0.1 g,
- carbohydrates – 3 g,
- fiber na abinci – 2 g,
- ruwa – 89 g
Vitamin:
- B1 – 0,02 g;
- B2 – 0,02 g;
- C – 30 g,
- E – 0,1 g,
- PP – 0.6 g.
Macronutrients:
- Magnesium – 16 MG,
- dankali – 300 MG,
- sodium – 930 MG,
- calcium – 48 MG,
- phosphorus – 31 MG.
Microele coefi: hierro – 0,6 MG
caloric
Sashin da ake ci (ba a amfani da kai a abinci) adadin kuzari a cikin kabeji ya kasance raka’a 26,7 a kowace gram 100. Matsakaicin nauyin kai kusan kilogiram 1,5. Wannan nauyin ya ƙunshi 401.73 kcal.
Saboda ƙananan adadin kilocalories, wasu likitoci sun ba da shawarar cin kan kayan lambu kowace rana don wasu cututtuka.
Calories: Boiled da 100 d – 18 kcal, pickled – 19.4, pickled – 18.7, stewed tare da ruwan tumatir – 4, dafa shi a cikin kabeji miya – 33.6.
Kaddarorin masu amfani
Kabeji yana da amfani sosai ga jiki
Yin la’akari da nau’in sinadarai na kayan lambu, ana iya lura cewa ya ƙunshi abubuwa masu mahimmanci masu mahimmanci don aiki na yau da kullum na dukkanin gabobin ciki na mutum. Ta hanyar cin abinci akai-akai, za ku guje wa haɓaka rashi a yawancin bitamin.
Amfanin kabeji da tasirinsa:
1. Ascorbic acid Lokacin dafa samfurin, adadin ascorbic acid yana ƙaruwa kawai. Saboda haka, dafaffen samfurin ya zama mafi amfani.
2. Folic acid yana inganta zagayawa na jini kuma yana motsa metabolism.
3. volatile hana ruwa guda sakamako a kan pathogenic Flora, ya hallaka staphylococcus aureus.
4. Shuka yana cire ruwa mai yawa daga jiki. Ana samar da wannan factor ta fifikon gishirin potassium idan aka kwatanta da gishirin sodium.
5. A lokacin maganin zafi, tartronic acid ya lalace a cikin shuka, wanda ke taimakawa wajen tara cholesterol da mai a cikin jiki. Kasancewar choline yana taimakawa wajen daidaita tsarin tsarin mai.
7. Babban abun ciki na fiber yana taimakawa wajen daidaita tsarin narkewa, yana aiki azaman antioxidant, yana kawar da gubobi da gubobi daga jiki. Ƙimar ƙarancin makamashi yana ba ku damar kawar da nauyin da ya wuce kima.Jikin ɗan adam yana samun ƙarin fa’ida daga ɗanyen samfur, amma dafaffen jita-jita waɗanda kayan lambu da aka bayyana a ciki suna da fa’ida. Don haka, tsire-tsire mai tafasa yana tabbatar da ciki, yana nuna sakamako mai laushi mai laushi, yana da tasiri mai kyau akan jiki tare da bayyanar cututtuka na gout da amosanin gabbai. Masana abinci mai gina jiki sun ba da shawarar haɗa wannan kayan lambu mai kiba a cikin abincin ku saboda ƙarancin kalori ne.
Damuwa
Za a iya samar da mummunan tasiri na noman kayan lambu tare da cin zarafi.
Don haka, yawan abincin da ake ci na iya haifar da kumburin ciki, colitis, maƙarƙashiya da tashin zuciya, kuma a sakamakon haka, pancreatic na iya ƙara tsanantawa, ciwon ciki da na hanji, da kuma gastroenteritis a cikin mutanen da ke fama da yawan acidity.
Har ila yau likitoci ba su ba da shawarar cin kayan lambu ba a gaban cututtukan cututtuka da ciwon zuciya.
Lokacin cin kayan lambu, ya kamata a tuna cewa ba za ku iya cin tudu ba. Kullum yana tara mahadi masu guba. A lokuta da ba kasafai ba, mutane suna da rashin lafiyar wannan samfurin.
Kayan magani
Kabeji yana inganta warkar da ulcers
An yi amfani da farin kabeji sosai a cikin magungunan jama’a. Bari mu yi la’akari dalla-dalla yadda ake amfani da shi.
1.Ko da yake cin kayan lambu an hana shi ga masu fama da cututtukan ciki, har yanzu ana ba da shawarar a sha. Abubuwan da ke cikin bitamin da sauran abubuwa masu amfani suna taimakawa wajen warkar da ulcers da warkarwa daga wasu cututtuka.
Ta yaya aka magance wannan matsalar? Masu bincike sun gano hanyar fita: idan ba za ku iya cin kayan lambu ba, za ku iya shan ruwansa. Kuma lokacin da lokacin gafara ya fara, ana iya cin amfanin gonar kayan lambu a dafa shi ko stewed. A lokaci guda, yana da kyau a manta game da pickled, sauerkraut da soyayyen jita-jita.
2. Ayyukan shuka a cikin atherosclerosis yana bayyana a cikin toshe samuwar cholesterol plaques.
3. Tare da karancin bitamin, jiki yana cika kansa da bitamin C.
4. Tare da rage yawan acidity a cikin ciki, shuka yana daidaita ma’auni. Hanyoyin musayar suna farawa.
6. Ganyen sabo ne, wanda aka yi amfani da shi a wurin hematoma, yana taimakawa tsarin kumburi da kumburi.
7. Daidaitaccen cin abinci na yau da kullun na samfurin ba zai ƙyale duwatsun koda su fito ba.
Hankali! Yin la’akari da halaye masu amfani na al’ada, bai kamata ku kula da shi azaman hanyar magance cuta ba. Amfaninsa na iya zama ƙari ga babban magani kawai. Amma yana da kyau a sami shawarar likita wanda zai ba da shawarar yadda kuma a cikin adadin za ku iya amfani da shi don wata cuta.
Hanyoyin rage nauyi
Yawancin hanyoyin asarar nauyi masu tasiri da yawa an haɓaka na dogon lokaci tare da wannan samfur. Ƙananan kalori abun ciki a cikin kabeji da nau’in sinadarai na musamman yana jawo hankalin mutanen da suke so su rasa nauyi.
Ta yaya shuka yake jure wa wannan aikin?
Na farko, babban abun ciki na tatronic acid baya ƙyale carbohydrates da za a adana a cikin nau’i na kitsen mai.
Na biyu, filayen tsire-tsire suna sha kuma suna fitar da abubuwa masu guba da slags. Enzymes, bi da bi, suna lalata tarin kitsen da aka samu. Abincin da aka zaɓa da kyau zai ba ku damar cire kilogiram maras buƙata daga kugu da kwatangwalo a cikin mako guda.
Na uku, ƙananan adadin kuzari (gram 27 da 100 g na samfur) yana ba ku damar cinye kayan lambu masu yawa. Kada a manta cewa fashewa na iya haifar da maƙarƙashiya kuma ya haifar da samar da iskar gas mai yawa.
Na hudu, kasancewar babban adadin abubuwan amfani masu amfani a cikin kabeji na yau da kullun yana ba ku damar kula da jiki na tsawon lokacin ƙarancin kalori. Bugu da ƙari, fata yana ƙarfafawa saboda tasirin kayan lambu, ya zama mai laushi, yana inganta tsarin kusoshi, gashi yana samun haske mai haske.
A cikin da’irar mata, akwai ra’ayi cewa kayan lambu na iya ƙara ƙirjin. Likitoci sun yi shakka game da wannan magana kuma suna jaddada cewa yana yiwuwa a kara fata, amma ba zai yiwu a kara girman glandan mammary ba. A lokaci guda kuma, suna nuna ikon daban na samfurin don rage haɗarin kamuwa da ciwon nono. , saboda ana cire abubuwa masu cutarwa daga jiki a kan lokaci, wanda zai iya taimakawa wajen bunkasa ciwon daji.
Caloric abun ciki na kabeji na Beijing shine 16 kcal a kowace 100 d) Bugu da ƙari, yana da ɗan ƙasa da fari kuma a cikin adadin abubuwa masu amfani. Saboda haka, yana da kyau a yi amfani da classic iri-iri don asarar nauyi.
Magungunan gargajiya girke-girke
Yi la’akari da mafi inganci hanyoyin magance cututtuka daban-daban:
- Kawar da zub da jini da stomatitis tare da kurkure baki akai-akai tare da ruwan ‘ya’yan kabeji da aka matse.
- Tare da raunuka da raɗaɗi a cikin haɗin gwiwa, ana amfani da damfara zuwa wurin da ke ciwo na tsawon sa’o’i 2 daga sabbin ganye masu yatsa.
- Tare da purulent tonsillitis ana wanke makogwaro fiye da sau 4 a rana tare da ruwan ‘ya’yan itace mai tsabta har sai fission ya cika.
- Don warkar da rauni na iya damfara. Ana tafasa ganyen kabejin da aka yanka a kanana a cikin madara na tsawon mintuna 3 sannan a shafa a wurin da yake ciwon na tsawon mintuna 40.
- A zamanin d ¯ a, kwari masu guba da cizon maciji sun lalace ta hanyar shan ruwan kabeji tare da ruwan inabi ja (rabo 1: 1).
Yanzu kun san adadin adadin kuzari nawa ke cikin farin kabeji da kayan lambu da aka shirya bisa ga girke-girke daban-daban, yanzu kun san amfanin kabeji da yadda magungunan gargajiya ke warkar da cututtuka da yawa.
