kafilin

Capelin ƙaramin kifi ne, amma kaddarorinsa ba su kai na manyan takwarorinsa ba. Baya ga abubuwan amfani masu amfani da halayen kifin teku, kamar polyunsaturated fatty acid Omega-3, capelin ya ƙunshi abubuwa na musamman: bitamin PP da B2, potassium.

Gram 100 na wannan kifin yana ba da buƙatun yau da kullun na iodine, selenium, da chromium - muhimmin abu wanda ke rage kuzarin sel zuwa insulin kuma yana rage sha'awar abubuwan zaki. Hakanan, capelin yana cikin manyan uku tsakanin kifaye dangane da abun ciki na phosphorus, wanda, musamman, yana ƙarfafa ƙasusuwa da enamel na haƙora.

Babban fa'idar capelin shine cewa shine kifin teku na daji wanda baya girma cikin yanayin kiwon kifi ta amfani da "ilmin sunadarai," wanda ke nufin cewa kwata-kwata bashi da illa ga lafiya. Amfani da wannan kifin yana da amfani ta kowane fanni da yawa: kodayake samfurin teku yana da abun ciki mai yawan kalori, amma yana bambanta ta da ikon saurin kuzari.

Capelin abun da ke ciki

Koyaya, capelin kyafaffen shima yana iya haifar da lahani, saboda shan sigari baya lalata mafi haɗari masu rarraba cututtuka a cikin kifin kifi. Bugu da kari, kyallen kyafaffen hayaki yana samar da sinadarin carcinogenic saboda kayan yaji da hayaki. Hakanan ba a ba da shawarar cin capelin tare da kansa, ƙegele, da ƙasusuwa, saboda suna tara matsakaicin adadin abubuwa masu cutarwa. Bugu da ƙari, yakamata ku sayi capelin kawai a cikin shagunan musamman.

• Calorie abun ciki: 1163 kcal.
• Energyimar makamashi na capelin:
• Sunadaran: 13.1 g.
• Kitse: 7.1 g.
• Carbohydrates: 0 g.
• description

Capelin yana daya daga cikin shahararrun nau'ikan kifaye a wannan zamanin namu. Mutane suna son shi ƙwarai, musamman saboda gaskiyar cewa farashin wannan abincin yana da ƙanƙanci, wanda ya ba sassa daban-daban na jama'a damar siyan shi.

Irin wannan kifin yana rayuwa ne kawai a cikin tekuna. Ba shi yiwuwa a same shi a cikin ruwan sha. Babban mazaunin shine Tekun Pacific da Tekun Atlantika, da kuma tekunan da ke makwabtaka da su. Girman capelin galibi baya wuce santimita 25, kuma matsakaicin nauyi kusan gram 70 ne.

Capelin dandano halaye

Halin dandano na irin wannan kifin ya kasance dandanon dukkan al'umman duniya, musamman Jafananci. Suna ɗaukar capelin a matsayin ɗayan manyan abubuwan haɗin abincin su na yau da kullun. Kari akan haka, a Japan zaka iya samun capelin a cikin kowane irin bambancin: daskararre, sabo mai sanyi, sabo, soyayyen, busasshe, da gwangwani.

Fa'idodi da cutarwa na capelin

amfanin

Capelin, kamar kowane abinci, yana da ikon haifar da lahani da fa'ida. Duk wani abincin teku a cikin adadi mai yawa yana da fa'ida mai fa'ida ga jikin mu saboda yana ƙunshe da abubuwa da yawa da ake buƙata don matsakaicin mutum.

Wannan kifin yana dauke da sunadarai da yawa wadanda jikinmu yake shafar su cikin sauki, kuma saboda karancin kayan hade-haden, wannan kifin shima yana fita daga jiki.

Dangane da abun da ke cikin bitamin, capelin yana da ikon bayar da dama ga kowane nau'in nama tunda yana ƙunshe da adadin bitamin A, D, C, da rukunin B. Bayan haka, kifin yana ɗauke da kitse na omega wanda ke taimakawa jiki don kawar da mummunan cholesterol. Hakanan, wannan abincin yana ƙunshe da abubuwa da yawa na alama kamar potassium, calcium, phosphorus, bromine, iodine, iron, da sauran su da yawa.

Bayan samun wadannan abubuwan, jikin mu zai fara aiki sosai, wanda hakan yanada tasiri a rayuwar mu kuma yana taimakawa garkuwar jikin mu tayi aiki ba tare da tsangwama ba. Kuma wannan shine tushen kyakkyawan kariya daga jiki game da ƙwayoyin cuta da ƙananan ƙwayoyin cuta.
Likitoci suna ba da shawarar sosai ciki har da capelin a cikin abincin yau da kullun ga mutanen da ke da ciwon sukari.

Saboda abubuwanda yake dashi na musamman, idan aka sha shi akai-akai, wannan kifin na iya rage matakan sikarin cikin jini da kuma inganta yawan insulin da jiki yake samarwa. Amfani da irin wannan kifin yana da sakamako mai kyau akan glandar thyroid, yana taimakawa mutum ya rabu da matsaloli da shi.

Kuma akwai ra'ayi cewa ƙarancin adadi mai ma'ana zai iya hana bayyanar kwayar cutar kansa.

Haramun

Dangane da cutarwar da kwaya zai iya haifarwa, ya kamata mu lura cewa kifin da ake shayarwa na iya haifar da babbar matsalar lafiya. Gaskiyar ita ce, shan sigari ba ya halakar da masu haɗari masu rarraba ƙwayoyin cuta waɗanda ke ƙunshe cikin ɗanyen kifi. Bayan wannan, ana fara samar da abubuwa masu cutar kanjamau a cikin kyafaffen kyallen. Idan yawansu sunyi yawa a jiki, zasu iya tsokanar bayyanar kwayoyin cutar kansa.

Game da kayan kwalliyar da aka shirya ta wata hanyar daban, zai iya haifar da cutarwa a wani yanayi guda daya: idan mutum yana rashin lafiyan abincin kifi, kifi, ko kuma duka.

Anan ga wasu hujjoji akan yadda zaka zabi capelin:

• Idan ka sayi capelin mai sanyi, zai fi kyau ka zaɓi kifi ba da nauyi ba amma a cikin fakiti. Zai iya zama mafi tsada kaɗan, amma a can za ku ga ranar karewa da ranar da suka daskare kifin.
• Fresh daskararren kifi koyaushe yana da blackan makaranta bakar fata. Ba ja ba, ba girgije ba, amma baƙi kawai. Kula da wannan, kuma idan akwai kankara da yawa a idanun capelin, wanda baya baka damar ganin daliban, ya kamata ka nemi wata hanyar shiga.
• Kada ya kasance akwai baƙuwar waje, yadudduka, da fasa a kan fatar kifin. Launuka ya kamata su ma; gawa ya zama hade.
• Lokacin siyan kifi a cikin marufi, bincika a hankali yadda yake, kuma idan kun sami lalacewa, ya kamata ku ƙi irin wannan samfurin.
• Lokacin siyan chilled capelin, yakamata kuyi nazarin duk kifin a hankali, kula da wutsiya ta musamman. Idan ya bushe kwata-kwata ko baya nan baki daya. Yana nufin kifin bai zo nan ba rana ta farko.
• Hakanan ya kamata ku yarda da ƙanshinku. Idan baƙon ƙamshin turare ya fito daga kifin, wannan yana nufin cewa ya rigaya ya lalace. Fresh capelin yawanci baya jin ƙanshin komai sai soyayyen ko kyafaffen.
• Ya kamata kifin ya zama ba shi da laka. Hakanan zaka iya bincika gabanta ƙarƙashin gill. Ana iya cire shi daga gawar ta masu siye da ƙira.
• Lokacin siyan capelin daskararre, yakamata ku tuna cewa yana da daraja kuɓutar da shi ta hanyar canji mai kauri a cikin tsarin sararin samaniya. Zai fi kyau a sanya shi cikin firiji na aan awanni, inda a zahiri zai narke ba tare da rasa yawancin kaddarorinsa masu amfani ba.

Yadda za a zabi capelin?

Don zaɓar madaidaiciyar madaidaiciya, bayan shiri wanda zaku sami kyawawan halaye kawai, ya zama dole a fayyace a wane nau'i zaku siyan shi. Mafi yawan lokuta, ana iya samun capelin a cikin nau'ikan guda huɗu:

• kyafaffen;
• daskarewa;
• soyayyen;
• sanyaya

Masana basu bayar da shawarar siyan chilled capelin ba, saboda yana saurin lalacewa da sauri. Saboda haka, babu tabbacin cewa zaku sayi sabo da kifi idan baku kalli sayan ba da kyau.

Hakanan ba kyakkyawan ra'ayi bane don siyan soyayyen capelin. Ana sayar da shi sau da yawa kuma ana shirya shi nan da nan a cikin shago ko babban kanti. Amma kamar yadda aka nuna, kifin da ke gab da lalacewa ko kuma ya riga ya lalace galibi ana zaɓar shi don soya.

Ba zaku iya tantance wannan ta hanyar ƙanshi ko dandano ba. Amma ciwon ciki zai bayyana a bayyane cewa mai siyarwar ba shi da gaskiya. Sabili da haka, ya fi kyau a zaɓi daskararre ko kyafaffen capelin. Amma har ma a nan, ya kamata ku yi taka tsantsan kada ku zaɓi abincin da aka lalace.

GYARAN GIYA ANA SHAFE TARE DA SHAYE-SHAYE

Sinadaran

• Farashin 650
• Man kayan lambu 100
• 1 na Bouillon
• Black shayi 6
• Tafarnuwa 2
• Bay ganye 5
• Peas peas 7
• Albasa bawo don dandana
• Salt dandana
• Ruwan hayaki mai ruwa 0.5
• Water 1

Cooking

1. Brew bags na shayi 3 a cikin gilashin ruwan zãfi kuma bar shi na mintina 20. Wanke kwalliyar, yanke kawunan kuma cire karamin hanjin tare da kan. Idan kifin yana tare da caviar, to baku buƙatar cire caviar.
2. A wanke bawon albasar, a dora shi a kasan kaskon, a sa ganyen magarya, barkono, tafarnuwa, a yanka su yanka. Sanya kifin a saman layuka masu yawa, ciki ƙasa. Crumble the bouillon cube kuma ƙara gishiri kaɗan. Bayan haka sai a zuba ganyen shayi da aka sanyaya, man kayan lambu, da hayaƙin ruwa a cikin kwanon ruwar. Zai taimaka idan kun cika kifin da ruwa kamar rabin ko kadan a sama.
3. Rufe kwanon rufi da murfi, saka wuta mafi girma. Da zaran alamun farko na tafasa suka bayyana, rage wuta zuwa ƙasa sosai ka barshi ya dahu na minti 50. Cire murfin kuma ƙara wuta a wuta har sai mafi ƙarfi na mintina 3-4, saboda yawan ruwa ya ƙafe.
4. Cool kuma canja wurin zuwa tulun ajiya. Zuba sauran ruwan daga kwanon rufin. A ajiye a firiji.