Shinkafa samfur ce ta gama gari, amma ba a ƙima ba a ƙasarmu.
Idan aka kwatanta da Asiyawa, Turawa suna cin shinkafa sau 20 zuwa 25.
Duk da haka, dalilin ba kawai a cikin halaye daban-daban na cin abinci ba, har ma a cikin gaskiyar cewa
cewa kawai ba mu lura da shi a cikin shinkafa
magani Properties. Cikakkun bayanai na sarrafa hatsin masana’antu har yanzu
sannan ya kai ga cewa farar shinkafar da aka saba mana ana hana ta
Mafi mahimmancin sashinsa shine kwandon bran. Gaskiya ne, don “ceto”
Masu samar da abinci mai gina jiki sun riga sun fito da wani abu.
Amfani Properties na shinkafa
Haɗin kai da adadin kuzari.
Matsakaicin matsakaicin hatsi dafaffen farar shinkafa ya ƙunshi (a kowace g 100): .
kalori 130 kcal
Vitamin
PP 0,4 phosphorus,
Vitamin P37
B1 0,02 potassium, bitamin K 29
B2 0,016 Magnesium, Mg 13 Vitamin
B6 0,05 Calcium, Vitamin Ca 3
B9 0,002 Zinc,
Farashin 0,42
Teburin da ke gaba yana nuna bayanai akan babur da aka dafa.
shinkafa ( goge) – a wasu kalmomi, menene, a mafi yawan
lokuta, muna cinye a cikin ƙãre shinkafa tasa bayan inji
da daukan hotuna zuwa yanayin zafi.
Amma adadin abubuwan da ake amfani da su a cikin asalin sinadarai na asali.
Samfurin ya bambanta sosai dangane da nau’in shinkafa, sa
da nau’in sarrafawa (tsaftacewa, niƙa, tururi), amfani
fasahar gyare-gyaren kwayoyin halitta, da nau’ikan da yanayin girma.
Don taƙaitawa, to, gabaɗaya, shinkafar da aka yi mafi ƙarancin tsarkakewa
(bawo, yashi, goge) yana riƙe da ƙari
Abubuwa masu amfani fiye da shinkafa, wanda ya wuce matakai da yawa na sarrafawa.
Farar shinkafa, sananne a gare mu kuma mafi yaduwa a duniya
Shine samfurin da ya fi dacewa da launin ruwan kasa mai gogewa.
ko baƙar fata na waje na hatsin shinkafa. A busassun shinkafa semolina
har zuwa 80% na adadinsa shine carbohydrates, 2 zuwa 12% – sunadaran kuma har zuwa
1,5% mai. Amma yawancin lokaci ana samun rabo mai zuwa a cikin fakitin:
carbohydrates 70-75%, furotin – 6-7%, mai – 0,5-1%, adadin kuzari – 330-350
kcal / 100 g. Tare da yalwar bitamin, shinkafa mara kyau mara kyau ba
Ya bambanta.
A cikin hatsi mara kyau, da kuma a cikin hatsi, har ma da yawa
Rike da kwandon bran (wannan rukunin kuma ya haɗa da waɗanda suke samun riba
shaharar shinkafa launin ruwan kasa) da bitamin da ma’adanai.
yafi.
Shinkafa da aka adana (ko an adana wani yanki) a cikin irin wannan hatsi
bran suna bambanta da babban abun ciki na mai, polysaccharides,
sunadarai da abubuwan ganowa. Suna dauke da bitamin da yawa.
rukunin B da ma’adanai, amma kuma ƙari
antioxidants dari
da nau’o’in nau’o’in phytonutrients na bioactive: polyphenols,
phytosterols, tocotrienols, gamma oryzanol. Kayan shinkafa
dauke da kyakkyawan shuka tushen magnesium, selenium, zinc,
bitamin E, omega-3
fatty acid.
Don, a gefe guda, adana abubuwa masu mahimmanci na bran
kwasfa, kuma, a daya bangaren, don hana saurin bazuwar
mai da lalacewar hatsi, masana’antun suna amfani da fasaha na
shinkafa shinkafa. Da farko, an ce shinkafa, tare da husk, an jiƙa
a cikin ruwa sannan kuma “busa” tare da tururi mai zafi. Godiya ga irin wannan tururi
Ta hanyar “famfo” wani ɓangare na abubuwa masu mahimmanci daga bran an ƙaddara don shinkafa
hatsi da sitaci
gelatinized (gelatinized).
Saboda waɗannan abubuwan, duk masu amfani da shinkafa
sau da yawa bisa sharadi kuma a kasu, dangane da hanyar sarrafawa, zuwa rukuni uku:
launin ruwan kasa / launin ruwan kasa (watau zuwa wani matsayi yana da daraja
bawo), bawo (fararen goga) da tururi.
A cikin GOST 7301-2013 . an gabatar da ƙarin cikakkun bayanai
shinkafa:
- M – ana kiyaye husk bayan sunssuka;
kuma aka sani da shinkafa. - Ya ruguje – babu sikelin, dehusked (dehusked
shinkafa). - Sanding – tare da cire harsashi da amfrayo (ƙasa
shinkafa). - Matsayi mafi girma na niƙa – tare da cire ƙari
sassan husk da kwayoyin cuta (shinkafa mai niƙa da kyau). - Ba a gama ba – wasu matsakaicin zaɓi
tsakanin biyun da suka gabata (shinkafa mara niƙa). - Karin darasi – tare da cire kusan dukkanin harsashi
da kwayoyin cuta (karin shinkafa mai karfi). - Steamed – jiƙa, tururi
sannan a dafe shinkafa. GOST yana ba da damar dafa abinci
Dukan shinkafa da aka yi da ƙasa, don haka ta ma’anarsa
“Steamed” akan lakabin na iya bambanta a cikin saitin sinadarai
samfurin articles.
Bugu da ƙari, ko da wannan rarrabuwa ba ya la’akari da iri-iri
zažužžukan don ƙara yawan sinadirai masu darajar shinkafa. Misali, akwai
Fasaha jiƙa na minti 15 na gabaɗayan kwasfa
ko ƙasa hatsi a cikin mafita na bitamin B a yanayin zafi
90 ° C. Cikakkun feshin hatsi gabaɗaya tare da bayani kuma ana aiwatar da su.
bitamin a 35 ° C, sannan bushewa a cikin tanda. A cikin duka
lokuta, samar da shinkafa ya ƙunshi ƙarin bitamin B1, B2, B3,
B5, B6, B12 (ko da yake ana ɗaukar hanya ta biyu mafi inganci).
An ƙara darajar abinci mai gina jiki na shinkafa ba kawai ta hanyar fasaha ba
matakai a cikin samarwa, amma kuma ta hanyar injiniyan kwayoyin halitta. Sannan,
a farkon wannan karni, an gyara kwayoyin halitta
shinkafa zinariya. Ya samo sunansa daga launin rawaya mai arziƙi.
kuma mafi girman darajar sinadirai saboda babban abun ciki
a cikin nau’i na provitamin A (beta-carotene).
Gabatarwar kimiyyar shinkafar zinariya ta transgenic ta fito a cikin 2000.
Bayan shekaru 5, masana kimiyyar halittu na Syngenta sun gabatar da na biyu
version of transgenic shinkafa. Yana da abun ciki na beta-carotene na 23
sau sun wuce adadinsu a sigar farko. Duk da haka na dogon lokaci
Wannan shinkafar ba a hukumance ake nomanta a ko’ina ba, domin nan da nan bayan haka
bayyanarsa a duniya ya haifar da zazzafar muhawara game da aminci
Samfuran transgenic ga mutane da muhalli. Ya ɗauki shekaru
don gudanar da gwaje-gwajen da ke tabbatar da amincin transgenics
shinkafa, da darajarta a tsarin abinci mai gina jiki. An yi imani da cewa don tabbatar
Kashi 60% na abin da mutum yake bukata na bitamin A kullum ya isa ya ci
100-150 g na dafaffen shinkafa na zinariya.
A ƙarshe, wasu nau’ikan shinkafa na halitta sun bambanta da
“Congeners” tare da irin wannan halaye na sinadaran abun da ke ciki cewa
Bada su a yi amfani da su don dalilai na warkewa. Musamman,
akwai shinkafa iri-iri na Japan da aka fi sani da glutinous
(Shinkafa mai danko. Saboda maye gurbi na halitta, da kyar ake hada ta a cikinta.
sitaci polysaccharide amylose ., kuma tushen sitaci anan shine
amylopectin. Kuma abun da ke ciki na ja yisti shinkafa ya ƙunshi monacolin.
K, wanda zai iya yuwuwar rage manyan matakan da ba su dace ba
lipids.
Ko a cikin yanki ɗaya, ana iya samun nau’ikan shinkafa daban-daban
daban-daban kayan shafa na kwayoyin halitta da kuma nau’ikan sinadarai daban-daban
aka gyara. Alal misali, a arewa maso gabashin Indiya, babban abun ciki na
Ana samun Zinc a cikin nau’in Badalsali, kuma mafi girman ƙarfe
– a cikin Fazu iri-iri. Bugu da ƙari, bambanci tsakanin nau’in nau’in tare da girma da girma
ƙananan abun ciki na iya zama mai ban mamaki. Sannan,
a cikin Fazu iri-iri – mai riƙe da rikodin yanki don abun ciki na ƙarfe,
An samo wannan ma’adinai a cikin tsari na 215 μg / g, kuma a cikin Idaw iri-iri –
solo 11 μg/g. .
Lokacin da aka yi nazarin nau’in shinkafar Japan mai launi, an gano cewa
wanda ke da matukar alƙawarin ta fuskar likitanci ga gamma oryzanol
a cikin nau’in black-violet da 100 g na busassun nauyi ya ƙunshi
54,2 MG, a cikin ja – 47,3 MG, a cikin kore – 44,3 MG, a cikin launin ruwan kasa
– 43,3 MG. .
Ba abin mamaki bane, tare da irin wannan nau’in “bambance-bambancen shinkafa”
kuma ma’aunin glycemic na kowane nau’in shinkafa zai bambanta.
A kan gidan yanar gizon Harvard Medical School, ƙarƙashin “kayan shinkafa”
akwai layuka guda uku masu alamomi daban-daban:
- dafaffen farar shinkafa: 73 ± 4;
- shinkafa launin ruwan kasa: 68 ± 4;
- shinkafa shinkafa / Boiled: 78 ± 9. .
Amma masu binciken da suka sadaukar da aikin su don sarrafa glycemic
nauyi da yawaitar juriya na insulin, bayanin kula
cewa glycemic index na shinkafa ya dogara da iri-iri da abun da ke ciki,
da kuma hanyar sarrafawa, da kuma yawan abubuwan da suka biyo baya. .
Gabaɗaya, tsakanin samfuran shinkafa, mafi girman ƙimar ƙima suna cikin
Chips shinkafa – 82 ± 2, kuma mafi ƙanƙanta – a cikin noodles shinkafa – 53
7
Kayan magani
Farar shinkafa da aka fi yawan kowa
a cikin kantin sayar da kayayyaki, babban carb,
sauƙi narkar da jiki, da sauri ya zama cikakke kuma a wasu
yankuna na duniya a zahiri suna magance matsalar samar da yawan jama’a
abinci. Duk da haka, saboda gaskiyar cewa a lokacin sarrafa irin wannan samfurin
ya yi hasarar fage mai daraja ta waje, a cikin ƙasashen da ya kafa tushe
rage cin abinci, a baya an sami ma karanci mai yawa
bitamin B1, wanda aka yi la’akari da mahimmancin dalilin cutar beriberi,
haifar da lalacewa ga tsarin juyayi da na zuciya.
Saboda haka, da magani Properties ba da farko
irin farar shinkafa, amma mai launi da mara kyau
(ko wanda bai cika ba) mai dauke da mai.
Babban abubuwan da waɗannan mai ba su da yawa.
mai mai, triterpenic alcohols, phytosterols, tocotrienols,
alpha-tocopherol da sauransu: nuna ikon ingantawa
da lipid abun da ke ciki na plasma a wasu dabbobi da mutane, ragewa
jimlar cholesterol, ƙwayar triglyceride plasma, a lokaci guda
ƙara matakin “mai kyau” high-yawa lipoproteins.
Abubuwan da za a iya amfani da su na magani na rice bran oil (ana iya ganowa
a cikin gwaje-gwajen “in vitro” da dabbobi) sun haɗa da ikon su:
- inganta mugunya na pituitary gland shine yake;
- hana fitar da acid na ciki;
- rage yawan tarin platelets da samuwar gudan jini.
Misali, jajayen shinkafa mai fermented (wani inuwa mai shuɗi-ja wacce
yana ba da al’adun yisti Monascus purpureus) ana amfani dashi a ciki
a matsayin kari na abinci, da farko a matsayin hanyar ragewa
matakan cholesterol. Gwaje-gwaje sun nuna cewa jan tsantsa
yisti shinkafa na iya rage jimillar matakan cholesterol na jini
da “mara kyau” low-yawan lipoproteins. Chemical bincike na sassa
shinkafa ta bayyana kasancewar monazine da dama a cikinta, daya daga cikin
cewa (monacolin K) daidai yake da sinadarai da lovastatin, gabaɗaya
ana amfani dashi a cikin maganin hyperlipidemia.
Masana kimiyya na ganin shinkafar launin ruwan kasa a matsayin ginshikin yin alkawari
hanyoyin rigakafin ciwon sukari
ciwon sukari da kiba.
. Kuma duk saboda
An yi la’akari da hatsi mara kyau shine babban tushen gamma oryzanol.
(γ-oryzanol). An samo asali ne daga kitsen juzu’in shinkafa.
bran sabili da haka an adana wani yanki a cikin launin ruwan kasa
shinkafa, gamma oryzanol, a cewar masana kimiyya, yana rage haƙuri
da glucose
(juriya na insulin) da dogaro ga abinci mai kitse a cikin maza
tare da kiba da ciwon sukari.
Amma gwaje-gwajen dabba sun nuna a
Bakan yuwuwar wannan juzu’in mai na launin ruwan kasa da bran shinkafa
shinkafa. Misali, wani gwaji ya nuna cewa gamma-oryzanol
ketare shingen jini-kwakwalwa cikakke
kuma yana da tasiri mai amfani akan aikin kwakwalwa. . Fahimci
gwaje-gwaje ta amfani da sabon gano abu da Y-maze
sun nuna cewa yin amfani da gamma-oryzanol daga shinkafa yana ba da damar
beraye na iya yin ayyuka da sauri kuma mafi kyau.
Wata kungiya ta bayar da rahoton irin wannan sakamako mai ban sha’awa.
masana kimiyya. A cikin karatunsa . gamma oryzanol ya hana kumburi
Kwakwalwa da rashin fahimta a cikin manyan beraye. Tasirinsa
ya ba da gudummawa ga haɓaka ayyukan fahimi yayin neuroinflammatory
amsa. Mawallafa sun ba da shawarar yin amfani da tsari na yau da kullum
gamma oryzanol na iya dawo da ƙwaƙwalwar ajiya kuma yana haifar da mai tsanani
anti-mai kumburi amsa.
Gabaɗaya, idan muka yi magana game da wasu takamaiman abubuwan da ke cikin shinkafa.
iya samar da sakamako na warkewa, shine gamma oryzanol
yau ga alama mafi alƙawarin daga cikinsu. Duk da haka, kawai
ta hanyar cin shinkafa shinkafa (har ma fiye da haka, “mai-mai-mai-tsara”
shinkafa) a cikin abinci don samun isashen sakamako na warkewa
adadin gamma oryzanol yana da wahala sosai. Bangaren wannan fili
yana wakiltar kusan 0,1% na yawan ƙwayar ƙwayar cuta, kuma yana buƙatar kusan 2 g na mai
don samun 100 MG na gamma-oryzanol (a cikin gwaje-gwajen da aka bayyana
mice sun karbi 100 MG / kg na fili kowace rana).
Amma wannan baya canza yanayin amfani da gamma oryzanol a ciki
Neurology, cardiology, dermatology da sauran fannonin magani.
Akwai binciken dakin gwaje-gwaje a cikin abin da keɓancewa na
Abubuwan da ke cikin ƙwayar shinkafa (0,2% maida hankali na tocotrienol,
phytic da ferulic acid, amma musamman gamma-oryzanol) ya ragu
girman ciwon ciwon hanji, ya hana samuwar sabbin tasoshin
a cikin kyallen takarda, rage ƙwayar melanin.
- Jijiya. A cikin gwaje-gwajen dabbobi,
canza zuwa abinci bisa launin ruwan shinkafa ya haifar da
cewa berayen dakin gwaje-gwaje sun fi son irin wannan abinci mai yawan carbohydrate
abinci mai yawan mai. .
Masana kimiyya sun danganta canjin zaɓin abinci da gaskiyar cewa gamma-oryzanol
(aiki a kan hypothalamus) rage danniya a kan tsarin endoplasmic
ed. - Tsarin zuciya da jijiyoyin jini. Nazarin ya nuna
cewa gamma-oryzanol yana tsoma baki tare da ɗaukar cholesterol a cikin hanji.
Duk da haka, yuwuwar amfani da man shinkafa ta hanyar warkewa
bran ya kasance cikin shakka.
A cikin gwaji tare da masu aikin sa kai 30 (maza masu matsakaicin hypercholesterolemia
Shekaru 38-64) wasu daga cikin mahalarta sun dauki man shinkafa shinkafa tsawon makonni 4
tare da babban taro na gamma-oryzanol (0,8 g / rana),
yayin da wasu suna da ƙasa sosai (0,05 g / rana). Binciken kungiyoyin biyu
ya nuna raguwar jimlar cholesterol na plasma (da 6,3%), “mara kyau”
low-density lipoprotein (kusan 10,5%) da kuma rabo
matakan cholesterol “mai kyau” da “mara kyau” (ta 18,9%). Amma mahimmanci
babu bambance-bambance tsakanin alamomin rukuni. .
A cikin bayyanar cututtuka na antisclerotic a cikin gwaje-gwajen dabba.
Bakar shinkafa shima yayi kyau. . Ana kuma kiransa sau da yawa
ruwa, shinkafa Indiya da Kanada, kamar uku cikin hudu
nau’insa a yanayin yanayi da ake amfani da shi don girma a arewa
Amurka kuma daya kawai a Gabashin Asiya. Yau a cikin halitta
Ana iya samun yanayi a New Zealand da Ostiraliya, amma ana noma shi
shi a mahaifarsa mai tarihi.
A taƙaice, shinkafar ruwan daji ba ita ce ainihin shinkafa ba. Yana nufin
ga jinsin Zizania (Tsitsania), da kuma shuka shinkafa, wanda ake sayar da hatsi
a cikin shagunan mu – zuwa jinsin Oryza. Don haka ko da yake duka biyun
shuka yana wakiltar dangin hatsi, ba za a iya kiran su sosai ba
dangi na kusa kuma gabaɗaya an sanya su a jere (a cikin a
labarin game da shinkafa) ba daidai ba ne. Amma sha’awa a cikin daji baki
Shinkafa tana girma sosai kwanan nan wanda ba a ma maganar
game da shi ba shi yiwuwa.
Shinkafar ruwan daji (tsitsania) tana da ƙarancin carbohydrate da abun cikin kalori,
fiye da goge farar shinkafa na jinsin Oryza. Kuma kamar yadda aka saba
ba a tsaftace shi, don haka duka fiber da bitamin da ma’adanai sun kasance a cikinsa
Sau 3-5 ya fi tsayin farin goge baki. Masana abinci mai gina jiki sunyi la’akari
ambaton a matsayin manufa mai ban sha’awa na ingantaccen abinci mai gina jiki
don rage matakan cholesterol. Amma ya yi wuri a sanar
Samfurin ku ya fi daraja fiye da, a ce, shinkafa launin ruwan kasa tare da bran
harsashi. An yi shi da abinci, da farko, ba na musamman ba.
kayan magani, tarin wahala da ƙarancin dangi.
Amfani a magani
Bayan shaharar nau’ikan shinkafa “duhu”, masana’antar kari ta abinci ta fara
saki “kwayoyin shinkafa / capsules”. Misali, daga masana’antun daban-daban
An ƙaddamar da jajayen shinkafa mai ƙima (injunan binciken ku
wanda aka bayar akan buƙatar “shinkafa mai ruwan kasa”), wanda masu siye suka karɓa,
musamman don rage matakin “mummunan” cholesterol.
A lokaci guda, sake dubawa na mutanen da suke ɗaukar irin wannan tsantsa akai-akai
yanayi mai saba wa juna. Babban da’awar da aka bayyana
rashin gamsuwa, – rashin wani rikodin a cikin nazarin
Tasiri mai kyau.
Masu yin irin waɗannan tsire-tsire suna fitar da kansu a cikin
Umurnai galibi suna da hankali game da yuwuwar warkewa.
sakamakon fermented ja shinkafa. A matsayinka na mai mulki, sun jaddada,
cewa fasahar fermentation ta kawar
a cikin vivo mycotoxins daga citrinin molds.
Kuma a cikin jerin kayan magani na shinkafa, sun ambaci inganta narkewa,
aiki na numfashi na numfashi, tsarin rigakafi. Ee tsantsar shinkafa
kara wadatar da coenzyme Q10, an nuna cewa ja
yisti shinkafa yana iya tallafawa aikin zuciya da jijiyoyin jini.
A cikin magungunan jama’a
Magana game da amfani Properties na shinkafa, gargajiya magani ma, a farkon
Cola ya bayyana amfani da hatsin shinkafa da ba a tace ba. Gabaɗaya
tare da taimakonsa, rage matakan cholesterol, magance atherosclerosis,
angina pectoris, ana amfani dashi don rigakafin cututtukan zuciya
da bugun jini.
Ana amfani da damfaran shinkafa a kan “tabo mai ciwo” idan an samu rabuwar wuri,
bruises, rheumatism.
A wasu lokuta ana amfani da waɗannan damfara don kawar da alamun mura.
cututtuka: hanci, tari, da sauransu.
Amma farar shinkafa kuma ta samu aikace-aikace a maganin gargajiya. Janye daga
amfani da shi, yawan ruwa, masu maganin gargajiya, rage hawan jini
da kuma kawar da edema.
Tushen shinkafa da aka tafasa yana wanke fata ta tafasa.
da carbuncles. Kuma suna shan ruwan shinkafa don kashe sassan jiki.
Gastrointestinal tract, daina gudawa,
cututtuka masu yaɗuwa ke haifarwa.
Ruwan shinkafa slurry ne wanda ya rage daga girki.
shinkafa. A wasu lokuta, don samun ruwan shinkafa, ana tafasa hatsi
har sai ya narke gaba daya. Kadan mai da hankali
yana nufin – ruwa ya zubar bayan minti 15 na tafasa shinkafa, –
Ina ba da shawarar tsaftace fata ko wanke fuska, hada hanya tare da
abubuwan tausa fuska.
A cikin magungunan gabas
A cikin adabi na musamman kan rawar da shinkafa ke takawa a yankin gabas
magani, za ka iya samun biyu kusan kishiyar maki
hangen nesa. Bisa ga na farko (mafi kowa) shinkafa samfurin ne
tare da raunin da aka bayyana “dumi” makamashin Yang. A cewar ta biyun, wato.
a maimakon haka, samfurin Yin “sanyi”, yayin da yake girma cikin ruwa da dafa abinci
cikin ruwa. Kuma lalle ne, “danshi” mallakar kayayyakin Yin ne.
kuma “bushewa” yana nufin samfurori a cikin nau’in Yang.
Wani mahangar kuma ta daidaita wadannan mahangar, bisa ga cewa;
shinkafa yana da makamashi mai tsaka-tsaki, da kuma fifiko a cikin wata hanya ko wata
ta yadda ake shirya shinkafar don ci da kuma unguwa
a cikin girke-girke don wasu samfurori tare da ƙarin furci farawa.
Don haka, alal misali, don rigakafin cututtukan zuciya, ana ba da shawarar shinkafa.
ci tare da naman sa
da ginger,
don inganta aikin hanta da koda – tare da tsaba na sesame:
A wannan yanayin, ana tafasa shinkafa (50 g) da tsaba (25 g) na tsawon kwata na awa daya.
a cikin 250 ml na ruwa. Don daidaita hawan jini bisa ga girke-girke iri ɗaya.
shinkafa (50 g) dafa shi da masara
(25 d).
A cikin wani tsohon likitancin kasar Sin girke-girke da ruwan shinkafa
bushe ginger gauraye foda (kimanin 0,5 tsp), suna
Yana maganin ciwon kaifi da matsananciyar ciki. A cikin sauran – shinkafa
ya ba da shawarar cire mata masu juna biyu daga abinci, kodayake an yi imani da shi
cewa idan mace ba ta son canza yanayin cin abincinta, to ya fi kyau
kuma don Allah kar a dage saboda jayayya game da shi zai haifar da illa
más.
Ana kuma haɗa shinkafa a cikin girke-girke na miya na abinci da yawa.
masu ciwon daji. Akwai shinkafa da aka hada da albasa.
ginger da kaza
kwai. Amma an yi imani da cewa miya ɗaya zai taimaka warkar da
daga mura daga iska da sanyi.
A matsayin wani ɓangare na jagororin mu na gaba ɗaya don cin abinci lafiyayye, dukan hatsi
Ana ba da shawarar cin semolina shinkafa mai gishiri akai-akai don inganta ci.
A sa’i daya kuma, ana amfani da danyen shinkafa a magungunan kasar Sin. An nada shi
don kawar da tsutsotsi (kimanin 1 tbsp. l da safe kafin abinci).
Haka kuma, ana niƙasa danyen shinkafar a niƙa ta zama foda.
tare da ƙara ɗan ƙaramin ruwa ana amfani dashi azaman waje
damfara don kumburi.
Hada shinkafa da ruwan dumi, madara da gishiri a cikin wani «shinkafa na musamman
ana karbar shayi a yankunan Asiya inda yanayi ya yi tsauri
yanayi: Mongoliya, Buryatia, Tibet. Irin wannan shayi tare da shinkafa shinkafa
(0,5 teaspoon a kowace kofi) yana dumama gabobin cikin mutum.
Amma a gaba ɗaya, a wasu kafofin an yi imanin cewa a cikin mutanen Tibet
magani, shinkafa samfuri ne mai yuwuwar sanyi wanda
ba duk “nau’in tsarin mulki” aka nuna ba. Don haka, mutane suna son “Bile”
zai zama da amfani saboda wakilai masu kuzari da gajere
irin wannan tare da taimakon shinkafa zai iya daidaita “zafi” na ciki.
kuma sabo”. Kuma a cikin mutane masu nau’in “Wind” da “Slime”, shinkafa na iya haifar da su
rashin jin daɗi na gastrointestinal tract, lalacewar koda da mafitsara,
haifar da exacerbation na prostatitis.
A makwabciyar kasar Sin jama’a magani, a warkewa manufar
shinkafa ya bambanta dangane da daidaiton tushen shinkafa.
- Rice shinkafa. Irin wannan samfurin Boiled cikin ruwa.
ba tare da ƙara kayan yaji ba, yana kashe ƙishirwa kuma yana taimakawa wajen dawo da shi
rashin lafiyar hanji idan akwai maƙarƙashiya na tsawon lokaci. - Rice porridge na matsakaicin daidaito. Ita ma tana iyawa
normalize tsarin narkewa, amma, ƙari, yana ƙara zafi.
kuma, a sakamakon haka, zafin jiki da aiki gaba ɗaya. Hakanan
irin wannan porridge yana cire alamun cututtuka daga jiki. - Shinkafa mai kauri sosai. Ana amfani da irin wannan wakili mai danko
a cikin matsanancin yanayi na gudawa, lokacin da sauran girke-girke na shinkafa
kar a yi aiki - Tushen shinkafa. Daidaiton “iska” ya kai
shanya shinkafar da aka wanke sannan
soya a cikin karamin adadin man kayan lambu. Bayan
Tare da wannan shiri, hatsin shinkafa ya fashe kuma yana raguwa cikin sauƙi. An yi imani
cewa tusar shinkafa na iya inganta farfadowar kashi
mutum.
Amma, a gaba ɗaya, shinkafa shinkafa a kowane nau’i a cikin magungunan kasar Sin ana kiransa
daidaita aikin tsarin narkewar abinci kuma dawo da ƙarfin jiki
bayan ciwon hanji.
Don rasa nauyi
shinkafa ‘Ba komai’ (wato shinkafa shinkafa maras mai ko
jam) sau da yawa ya zama tushen abincin da aka yi niyya don
rage nauyi da girman kugu. Marubutan waɗannan abincin suna ba da fifiko na musamman akan
game da gaskiyar cewa kada ku ci farar shinkafa mai gogewa, amma
unrefined – launin ruwan kasa.
Ya sami irin wannan suna ba kawai don yana kiyayewa ba
hadaddun na gina jiki, da kuma saboda fiber a cikin abun da ke ciki, wanda ya ba da
tsawon lokacin jikewa. Haka kuma, shinkafa nasa ne
don shayar da samfuran da ke ɗaukar danshi yadda ya kamata.
A matsayin shaida na ingancin abincin shinkafa galibi ana ambatonsa
“Lissafi” na ƙungiyar masana kimiyya na Japan karkashin jagorancin Tomoko Imai. A cikin Turai
Majalisar Kiba a Glasgow, masu binciken Jafananci
ya nuna alakar da ke tsakanin yawaitar kiba a cikin jama’a
da al’adun cin shinkafa. Ƙididdiga na Extrapolated
a duniya ya jagoranci masana kimiyya don yanke shawarar cewa karuwa a matsakaicin yau da kullun
cin ko da gram 50 na shinkafa na iya rage kiba
a duniya da kashi 1%.
Duk da haka, hanyar lissafin kuma, saboda haka, ƙaddamar da aka gabatar a cikin rahoton,
Nan da nan shakku ya tashi. Ba da gangan ba ne.
amma masu suka sun gano hakan kai tsaye
Ba a nuna raguwar kiba ba tare da karuwar amfani da shinkafa.
Jafananci, bisa manyan bayanan, a zahiri, sun faɗi a sauƙaƙe:
cewa a kasashen yamma yawan masu kiba ya zarce na kasashen gabas.
Kuma ko da yake mutanen Gabas da Yamma suna da abinci daban-daban
al’adu da al’adu, babu wata shaida cewa daidai
Shinkafa ta ba da irin wannan fa’ida mai kyau akan salon rayuwa da
abinci gabaɗaya.
Masana abinci mai gina jiki gabaɗaya ba sa ɗaukar shinkafa mai kalori a matsayin
samfur mai ban sha’awa na musamman wanda zai iya taimakawa wajen rage girman kugu.
Manyan masanan gastroenterologists da masana abinci mai gina jiki a cikin hirarsu sun ce
game da yiwuwar asarar nauyi, amma da farko ta hanyar kawarwa
ruwan jiki. Har ila yau, rashin cin abinci na shinkafa daya-daya
furotin da mai suna haifar da asarar tsoka a cikin matsakaici ko dogon lokaci
talakawa. Ayyukan jiki mai tsanani tare da raguwa
Abincin shinkafa ba a ba da shawarar ba kuma yana da tasiri wajen zubar da mai.
kullu a lokacin abincin shinkafa ba ya faruwa.
Hakanan, kusan duk samfuran shinkafa sun bambanta sosai.
babban glycemic index, wanda ke ba da haɓaka da sauri
glucose a cikin jini, fiye da a cikin mutanen da ke fama da rikice-rikicen metabolism na carbohydrate
ya fi dacewa a yi amfani da shi don haɗa kitse.
A cikin dafa abinci
Ee, lokacin da ake kimanta kaddarorin magani na shinkafa, ana la’akari da mahimmancin mahimmanci
matakin tsarkakewarsa daga kwandon shara mai mahimmanci, sannan a cikin dafa abinci
sauran ma’auni sun zo kan gaba: dandano, ƙanshi, bayyanar
hatsi da ikon kula da duk waɗannan halaye a cikin nau’i ɗaya ko wata
wani tasa daban.
Saboda haka, a cikin ɗaya daga cikin nau’o’in “nau’in abinci” da aka yarda da su,
kuma a cikin rarrabuwa bisa ga GOST 55289-2012 . an raba shinkafa uku
nau’in (tare da nau’i-nau’i da yawa dangane da halayen daidaiton hatsi):
mai tsayi mai tsayi, matsakaici-matsakaici, gajere (mai zagaye-zagaye).
An fi amfani da shinkafa dogayen hatsi don
dafa abinci pilaf da gefen jita-jita. Akwai nau’ikan shinkafa da yawa.
tare da dogon hatsi, amma ƙungiyar Indiyawa
asali, wanda aka fi sani da suna “Basmati.” Kalmar kanta
An fassara “Bāsmatī” daga Hindi a matsayin “mai ƙamshi”, don haka ba abin mamaki ba ne
cewa kafin, a karkashin wannan sunan, kowane
shinkafa mai kamshi.
A cikin Indiya, Pakistan, abinci na Larabci, nau’ikan rukunin Basmati
(Nau’i-3, Taraori Basmati, Basmati 370) sun mamaye babban matsayi.
godiya ga ƙamshi mai daɗi mai daɗi da ɗanɗano mai daɗi
tare da bayanin kula na goro. Wani abu mai kamshi mai amsawa
don waɗannan halaye, – 2-acetyl-1-pyrroline – ana iya samuwa a cikin wasu
“Na yau da kullun” iri, amma a cikin basmati ya fi sau 10-12. ya fi
an yi imanin cewa ya kamata irin wannan shinkafa
kwanta don akalla shekara guda, kuma yana da kyau idan “ripens” bayan girbi
na tashi 10.
Bambancin hatsin basmati shine cewa yayin dafa abinci yana ƙaruwa
yana faruwa a tsayi, amma a fadin (kauri) yana ƙaruwa kaɗan.
Basmati iri-iri gabaɗaya sun shahara don ƙarin tsayin su (6,5 zuwa 7
mm da ƙari) hatsi masu kyau waɗanda ke ɗauke da ƙarancin alkama
kuma suna rabuwa da juna cikin sauƙi bayan kurkura. An yi imani
cewa mafi kyawun jita-jita na basmati suna zuwa tururi.
Duk da haka, shinkafa mai ƙanshi ya ƙunshi ba kawai nau’in rukuni ba
basmati. Kwanan nan, shaharar ɗayan ƙarin
shinkafa mai kamshi, wanda aka sani a kasarmu da suna «Jasmine», da kuma cikin
Ƙasar gida – a Tailandia – a matsayin “farar furen jasmine”, saboda
da gaske yana wari kamar toho mai tsiro mai madara.
A cikin dafa abinci na Turai, suna ƙoƙarin jaddada wannan ƙanshi, ba katsewa ba.
kayan yaji mai karfi. A cikin Thailand kanta, an shirya shi ta hanyoyi daban-daban:
ciki har da kayan yaji mai zafi, abincin teku
da kifi miya, nama.
Jasmine kuma ita ce mafi kyawun tururi. A Thailand don wannan
Ana sanya wake a cikin jakunkuna masu kyalle waɗanda ke ba da damar iska ta wuce (misali,
muslin), kuma an rataye shi kai tsaye a cikin wanka na ruwa ko tukunyar jirgi. Amma muna da
Hanyar da ta fi dacewa don dafa jasmine ita ce a cikin wani saucepan tare da murfi
murfin.
Yadda ake dafa shinkafa jasmine:
- 1 Kamar yadda aka saba, an fara wanke hatsin sau da yawa, an tattara shi
a cikin kwandon simintin ƙarfe ko wani kwanon rufi mai kauri kuma a cika da ruwa
a cikin rabo na 1,5 kofuna na ruwa zuwa 1 kofin hatsi. - 2 Ruwan da ke cikin kwanon rufi yana da sauri ya kawo tafasa zuwa matsakaicin.
wuta tare da bude murfin. - 3 Bayan tafasa, wutan yana murƙushewa zuwa ƙananan, shinkafa
rufe tare da murfi kuma barin minti 20. Kar a kara ruwa
Ba kwa buƙatar cire murfin don hana tururi mai zafi tserewa. - 4 Bayan mintuna 20, ana cire kaskon daga wuta da shinkafar da ke cikinta a hankali.
m kuma bar shi a cikin kwanon rufi don wani minti 10.
Daga irin wannan «jasmine», idan ba ku sanya gishiri da farko ba, za ku iya
yi manyan kayan zaki madara kwakwa.
Amma kuma kuna samun jita-jita masu daɗi iri-iri.
shinkafa – m, wanda sau da yawa ake kira mai dadi. Yana tunanin
Yana daya daga cikin nau’in shinkafa na Japan kuma ana amfani dashi akai-akai
don yin waina da kayan zaki masu daɗi. Musamman,
a cikin nasa Japan bayan dogon bugu da alewa
jihar ta yi mochi shinkafa kullu. Bisa ga fasahar gargajiya
Ana fara jika shinkafa da daddare, sannan a tafasa, sannan a sha lokaci-lokaci
mai danshi da motsawa, an buga shi da babban guduma mai hannu biyu da aka yi da itace
a cikin turmi dutse. Daga baya, ya ce gyare-gyaren taro so
miya, ice cream, wainar waffle, da sauran kayan marmari.
Gabaɗaya, Japan, godiya ga shinkafa, “an ƙaddamar” aƙalla
Abubuwa biyu na dafa abinci da aka sani a duk faɗin duniya: sushi da sake.
- para sushi yawanci yana amfani da farar fata mai laushi
shinkafa, wanda, bayan ƙara shinkafa vinegar miya,
sukari da gishiri, da abin da ake kira «shinkafa tare da vinegar» – sumeshi. Ko da yake
A wasu cibiyoyi a zamanin yau kuma zaku iya samun sushi launin ruwan kasa
ko shinkafa baki. - sake – 15% barasa, wanda
a cikin kasar an fi kiranta nihonshu. fasahar kere kere
ya shafi pasteurization da fermentation cikin mold, wanda shine dalilin da ya sa
a cikin mafi kyawun yanayi
za ka iya “ji” dandano cuku da namomin kaza, ko da yake apple-innabi
bayanin kula.
Daga cikin irin shinkafar uwar gida da muke sayarwa, don kada a rude.
wani lokacin ma suna yin “taswirar dafuwa.” Yana da basmati
Mafi sau da yawa ana ɗauka don pilaf, jasmine – don salads da desserts, arborio
tare da daidaito mai tsami – don risotto soups, camolino – don kayan zaki
da poridge, da dai sauransu. Amma tabbas kowace uwar gida takan yanke shawara da kanta.
wace tasa da wace shinkafa tafi dadi.
En cosmetology
A cikin kwaskwarima, ana amfani da shinkafa don hydrate fata, motsa jiki
sabuntawar salula, fari da kawar da kumburi. Abubuwan da aka gyara (gyara)
An haɗa bran shinkafa a cikin creams daga masana’antun daban-daban.
kayan shafawa, da kuma a cikin abun da ke ciki na anti-tsufa kayan shafawa ga gida.
A cikin ɗaya daga cikin gwaje-gwajen, an samu aikace-aikacen da ake amfani da shi na gamma-oryzanol
na casing bran shinkafa, idan an shafa a kai
Kwanaki 28 an ba da izinin ƙara yawan ruwan fata a cikin 1/3 na mahalarta,
kuma kashi 90% na dukkan batutuwa sun ba da rahoton cewa fatar jikinsu a fili take.
A gida ta amfani da garin shinkafa (foda
dukan hatsi ko launin ruwan kasa shinkafa), ƙwanƙwasa, farar fata
da masks masu dacewa. Alal misali, don ƙirƙirar abun da ke ciki na exfoliating, kuna buƙatar
hada wannan gari da zuma
a cikin rabo na 1: 3, kuma bayan yin amfani da fata, tausa
Minti 5-10. Amma ko da bayan haka, abun da ke ciki baya buƙatar wankewa nan da nan. Idan a
bar cakuda don wani kwata na sa’a daya, zai fara taka rawar mai gina jiki
da abin rufe fuska.
Mun tattara mahimman bayanai game da fa’idodi da haɗarin da ke tattare da shinkafa.
a cikin wannan misalin kuma za mu yi godiya sosai idan kun raba
hoto a shafukan sada zumunta, tare da hanyar haɗi zuwa shafinmu:
Kamar yadda muka fada a baya, kowace shinkafa tana da yawa
mahimman abubuwan da masana’antun ke sanyawa akan lakabin:
Don haka, ga kowace shinkafa, sunan yakan ƙunshi kalmomi da yawa,
misali: “Basmati + Brand”.
Wadancan masu amfani da suka zabi shinkafa bisa ga ma’aunin amfani, bayar
fifiko ga samfur mai tururi (launin ruwan kasa). Idan ka zaba
shinkafa don abinci da aka ba, sannan a mai da hankali sosai kan siffa da laushi
(stickiness / friability) hatsi. Idan yana da mahimmanci don zama takamaiman
kamshi da ɗanɗano, dubi ƙungiyar varietal.
Amma a nan dole ne ku yi gyara nan take. Idan halaye uku na farko
(Siffar hatsi, digiri na tsarkakewa da ƙarin hanyoyin) masana’antun
Yawancin lokaci suna nuna gaskiya, sannan tare da alaƙar bambancin da za su iya
“Boye”. Irin wannan “ya’yan itace” yana nuna kyakkyawan amfani da shi
kalmar “basmati” akan marufi.
An bambanta nau’in Basmati ta hanyar kyawawan hatsi masu tsayi, duk da haka
Shinkafa har yanzu jabu ne ta hanyar hada ta da wasu iri marasa tsada.
Bugu da kari, ana gudanar da kaddamar da kayayyakin jabun a duk fadin duniya. Misali,
a Birtaniya a ‘yan shekarun da suka gabata, rabin duk shinkafar basmati
An ci gaba da siyar da kaya tare da gaurayawan wasu nau’ikan hatsi mai tsayi.
A cikin jigilar kayayyaki da yawa daga Indiya, kashi ɗaya bisa uku na shinkafar yana ɗauke da ƙazanta mafi arha
samfur. A wani lokaci, matsalar ta yi tsanani sosai
gabatar da ‘takardar DNA’ na tsarki ya zama dole ga kowane rukuni
basmati. Kuma a ƙarshen shekaru goma, wani kamfani na Indiya
har ma sun fara ƙaddamar da na’urori na musamman waɗanda ke ba da damar yin amfani da gwajin DNA
don bambance ainihin basmati daga karya.
Yanzu an yi imanin cewa an fara noma shinkafar wannan rukuni a yawancin
babban kundin kuma halin da ake ciki tare da jabu ya canza don mafi kyau
gefe, amma kula da ƙarin abubuwan sarrafawa
har yanzu kuna bukata. Don haka misali a matsayin ƙasar asali
Basmati danyen kayan masarufi ne kawai Indiya ko Pakistan mallakin za a iya ayyana su
keɓancewar haƙƙin fitar da shi.
Ƙaddamar da tallace-tallace sun haɗa da ambaton “zinariya” a kan lakabi.
shinkafa mai alamar ‘Ba GMO’ ba. Wannan haɗin ba zai yiwu ba saboda
‘Iri daya’ beta-carotene mai arzikin zinare shine sakamakon
transgenic gyare-gyare. Saboda haka, kalmar “Golden” a cikin sunayen samfurin
yawanci a kaikaice kawai yana nuna cewa kunshin ya ƙunshi
shinkafa mai duhu (wato, ƙarancin bawo).
Akwai, ba shakka, da cikakkiyar karya, lokacin da wani ɓangare na shinkafar
An maye gurbin hatsin da ke cikin kunshin da hatsin sitaci na pseudo. Idan haka ne
Zuba “masanya” a cikin ruwa, to, ainihin hatsi za su kumbura da sitaci
– juya ya zama m mush. Ya ma fi haɗari idan “Asiya” na ƙarya
kneaded sitaci, roba da robobi. Waɗannan tsaba suna da kyau
amma su, ba kamar na gaske ba, ba sa nutsewa cikin ruwa, suna narke idan sun yi zafi.
kuma suna ba da haushi mai ƙarfi idan an tauna.
Baya ga ma’auni na sama, ana karɓar shinkafa, daidai da GOST 55289-2012.
zuwa kashi 4 (mafi girma, 1, 2, 3 azuzuwan), bisa ga ma’aunin zaɓi.
ingancin hatsi. A cikin babban aji, kada hatsi mai launin rawaya
zama gaba ɗaya, kuma ba a yarda da fiye da 2% don ja ba. A cikin na uku (mafi ƙasƙanci)
ajin, yawan adadin hatsi masu launin rawaya da ja na iya zama har zuwa 4
da kuma 15%, bi da bi.
Don la’akari da hatsi kafin siyan, ana bada shawarar sau da yawa don saya
shinkafa a cikin kunshin m. Duk da haka, hatsi ba sa son hasken rana,
da baƙar shinkafa, da ɗanyen mai da aka adana, ba banda.
Sabili da haka, ya fi kyau saya shi a cikin kunshin opaque tare da m.
“Taga” don kima na gani na ingancin hatsi da adadin gari.
A cikin ingantacciyar bushewa (danshi 60-70%) da sanyi (har zuwa 18 ° C)
Sanya a ƙarƙashin murfi mai ƙarfi, ana iya adana shinkafa don kimanin 12-18
watanni. Ana nuna ainihin kwanan watan mai ƙira akan marufi. Amma
Brown shinkafa yana da ƙasa kaɗan saboda yana riƙe da mai mai yawa,
m ga haske da oxygen.
Don sha ruwa mai yawa (kuma danshi a cikin shinkafa na iya farawa da farko
kada ku cika buƙatun ma’auni) a cikin kwalba ɗaya tare da shinkafa wani lokacin
sanya jakar zane da gishiri. Kuma don gujewa bayyanar kwari
– laurel
ganye, tafarnuwa maras kyau
cloves ko dried citrus zest. Ana adana shinkafa da aka dafa a cikin firiji.
har zuwa kwanaki 4-5, amma dole ne a ware shi daga sauran samfuran,
hermetically rufe tulu ko kwanon rufi.
Shinkafa tana da tarihi mai tarin yawa. Kimanin shekaru 7-9 dubu da suka wuce an yi ta cikin gida
a Gabashin Asiya (yankin China na zamani), kadan daga baya kuma
da kansa, a Kudancin Asiya, kimanin shekaru 2-3 dubu da suka wuce, a Afirka.
’yan asalin Arewacin Amirka ne kuma suke noma shinkafa. Ba abin mamaki bane,
cewa a tsawon irin wannan dogon tarihin duniya ta tara da yawa
labarai masu ban sha’awa game da shinkafa. Za mu ɗauko daga cikinsu kaɗan kaɗan:
Duk da haka, idan kun yi hankali, shinkafa a wannan batun ba ta da haɗari.
fiye da kowane samfur. Kuma ainihin hatsarin yana zuwa ne daga yin kima
aikin warkewa na shinkafa da guje wa kwayoyi a
lokacin da ake bukatarsu da gaske. Don haka, kimantawa da miyagun ƙwayoyi
Sakamakon shinkafa, dole ne a tuna cewa, sama da duka, kayan abinci ne,
ba magani ba.
