Chard (leaf gwoza) ya fi kayan lambu fiye da kore
– babban shuka har zuwa 60-70 cm tsayi.
kyau: yi ado lambun har ma da lambun fure, musamman
Iri-iri masu launin ja tare da sassaƙaƙƙen ganye suna da kyau.
Chard yana girma mafi kyau ta hanyar haɓaka kyakkyawan furen fure,
a cikin ƙasa mai laushi da sako-sako da ƙasa marasa acid tare da wadatar
yawan danshi. Ƙwaye, masu launin petioles masu haske
ganyen chard koyaushe suna jan hankali kuma suna
ado lambu mai kyau. Don ƙananan ganye iri
shawarar tazarar shuka
kimanin 25 cm, don nau’in petiolate tare da manyan ganye
– biyu.
Don dalilai na ado, masu lambu suna girma iri-iri na chard iri-iri.
daga cikinsu akwai ire-iren su:
- petiole kore (tare da petioles da koren ganye, rosette a tsakiyar kafa
ko Semi-Extended); - petiole na azurfa (tare da petioles na azurfa-fari, wavy
ko duhu kore ko kore-rawaya-rawaya ganyaye, rosette
madaidaiciya ko Semi-daidaitacce); - petiole-ja (tare da m-ja ko purple-ja petioles,
ganye suna da duhu kore tare da ja veins, rosette yana tsaye ko madaidaiciya; - rawaya petiole (tare da rawaya ko orange petioles, duhu kore ganye
tare da veins na zinariya, rosette tsakiyar ƙafa).
Kaddarorin masu amfani na chard
Fresh chard ya ƙunshi (a kowace g 100):
kalori 19 kcal
Ana cin ganyen matasa da ganyaye, wanda
dauke da carbohydrates, nitrogenous abubuwa, Organic
acid, carotene (har zuwa 6 MG%), bitamin
C (hasta 60 MG%), B, B2,
O, PP, P,
potassium, gishiri,
irin, phosphorus,
lithium, da dai sauransu.
Beetroot – chard – mai arziki a cikin bitamin, sosai
mai dadi ga dandano, kuma dangane da aikinsa yana da
tsakanin shugabannin: shuka na iya ba da ƙarin
1 kg na zaɓaɓɓen ganye da petioles.
Chard yana da daraja sosai a farkon bazara, lokacin
Koren bitamin kayayyakin har yanzu suna kan karanci. Yi amfani da shi
don yin salad, vinaigrette, miya, beets,
appetizers masu sanyi da manyan jita-jita, stewed da man shanu da man alade,
kamar alayyafo. Ana dafa petioles a cikin ruwan gishiri.
kuma a soya shi da gurasa a cikin mai. Ganyen suna fermented daban.
ko tare da kabeji. Petioles za a iya pickled kamar yadda
cucumbers (yanke da sakawa a tsaye a cikin kwalba na al’ada).
Mangold kuma yana da kaddarorin magani. Yayi sosai
yana da amfani a cikin ciwon sukari, anemia,
ciwon koda, hawan jini. Amfani
a cikin abinci yana inganta aikin hanta, cututtukan zuciya
tsarin, inganta haɓakar yara, haɓaka aiki
tsarin lymphatic kuma yana ƙara juriya na jiki
da mura. Ana kuma bada shawarar Chard
amfani da cutar radiation. Tushen porridge
Swiss chard magani ne mai kyau don asarar gashi.
Ana amfani da mangold a dafa abinci a duk faɗin duniya.
don shirya jita-jita iri-iri. Yana da dadi kuma
tsire-tsire na magani yana da amfani sosai ga kiba, ciwon sukari,
cututtukan koda, anemia. A cikin kitchen suna amfani
ganye mai laushi da ciyayi, har sai sun yi laushi kuma su yi laushi.
Ana amfani da Chard cikin nasara don yin ado da jita-jita.
Don wannan, ganyensa masu laushi na iya canzawa a al’ada
amfani da ganyen latas.
Saka ganyen chard akan faranti kuma a saman
za ku iya sanya kowane appetizer mai sanyi.
Ana amfani da Chard sosai a cikin shirye-shiryen daban-daban
bitamin a cikin abinci
abinci mai gina jiki. Yana da kyau don dafa miya kabeji, borsch.
kuma, ba shakka, salads iri-iri. Stewed chard
Yana da asali appetizer na noodles ko a matsayin ado ga nama.
Abubuwan haɗari na chard
Tunda chard ya ƙunshi
bitamin K a cikin adadi mai yawa fiye da bukatun jiki yana da mahimmanci
kiyaye ma’auni a cikin amfaninsa. Bayan haka, har ma da amfani da bitamin.
zai iya zama cutarwa idan ba a bi daidai sashi ba.
Don haka, yawan adadin bitamin K zai iya haifar da danko na jini, karuwa
platelets. Don haka, yana da matuƙar rashin son cin abinci mai arziki a ciki
bitamin K, marasa lafiya tare da thrombophlebitis, varicose veins,
wasu nau’ikan migraines, marasa lafiya da matakan cholesterol masu yawa.
Tun da chard ya ƙunshi oxalic
acid, to, kamar alayyafo, ana bada shawara kafin cin abinci
tafasa kadan sannan a zubar da ruwan a cire.
Shi ne cewa oxalic acid yana da dukiya na crystallizing.
sabili da haka samfuran da ke ɗauke da wannan acid ɗin ba su yarda da waɗannan ba
masu matsalar gallbladder da koda.
Saboda abubuwa masu lahani masu lahani da ke cikin chard, cinyewa
a cikin adadi mai yawa na ruwan ‘ya’yan itace sabo da aka matse na iya haifar da amai,
tashin zuciya, raguwar bugun zuciya, da yawan bacci. Saboda haka, an ba da shawarar
Sha bayan sa’o’i biyu kacal bayan juyewa.
Bidiyon zai gaya muku game da kaddarorin masu amfani na chard, da kuma yadda ake girma da kyau.
