hatsi

Jerin hatsi

Labaran hatsi

Game da hatsi

hatsi

Hatsi na cajin jikinmu da carbohydrates, sunadarai, ma'adanai, bitamin, zaren shuke-shuke, ko zare.

 

A cikin abin da yake dashi, hatsi yana ƙunshe da dukkanin ƙwayoyin micro-da macroelements waɗanda ke da alhakin al'amuran yau da kullun na gabaɗayarsu. Ba wai kawai suna ƙosar da yunwa ba ne kuma suna ba mu ƙarfi amma kuma suna taimaka wajan aiwatar da abinci.

Amfanin hatsi

Mafi yawan hatsi sune gero, oatmeal, buckwheat, shinkafa. Mafi sau da yawa, ana shirya gishiri masu daɗi daga gare su, ana saka su a cikin kayan miya, na casseroles, da na yankewa.

Hatsi ya ƙunshi dukkanin ƙwayoyin bitamin (A, C, B, E), ma'adanai (phosphorus, potassium, zinc), da abubuwan da ake kira ballast waɗanda ke taimakawa wajen tsabtace hanji da kuma gubobi.

Misali, gero yana da wadataccen abinci mai saurin narkewa da sunadarai, amma a lokaci guda, yana da karancin kalori. Rage matakan cholesterol na jini yana inganta rigakafi kuma yana daidaita metabolism. Semolina yana da amfani musamman ga ƙananan hanji: yana tsaftace shi daga ƙashi, gubobi, da gubobi.

Gurasar sha'ir suna dauke da zare da yawa, antioxidant na halitta, enzymes, bitamin A, PP, E, da D, da kuma dukkan nau'ikan ma'adanai (magnesium, phosphorus, cobalt, zinc, manganese, iron, molybdenum, iodine, bromine, nickel). Immara yawan rigakafi yana da tasiri mai fa'ida ga jijiyoyin jiki, musculoskeletal, da kuma hanyoyin jini.

Oatmeal yana da wadataccen fiber mai narkewa, amino acid, mayuka masu mahimmanci, bitamin na ƙungiyoyin B, E, da K. Groats suna ƙarfafa dukkan ƙwayoyin jiki, inganta aikin kwakwalwa, sauƙaƙa gajiya da damuwa, da kuma tsarkake ƙwayar cholesterol na jini.

Cutar hatsi

Hatsi ya ƙunshi sitaci, kuma yaro ɗan shekara 2 ba shi da enzymes na musamman da ke sarrafa shi, don haka hatsi bai dace da ciyar da jarirai ba.

Hakanan, a cikin hatsi, abubuwan da ke samar da acid suna iya ƙona jiki kuma su haifar da asha (sauyawar ƙwanƙolin ƙarin acid na jiki). Sabili da haka, ana bada shawara don maye gurbin porridge tare da kayan lambu.

Babu alli a cikin hatsi. Idan kun ci wasu hatsi na dogon lokaci, to matsaloli game da haɗin gwiwa, hakora, ƙusoshi, gashi na iya tashi — alamun farko na ƙarancin alli: tashin zuciya, amai, bacin rai, da gajiya.
Yadda za'a zabi hatsin da ya dace
Lokacin zabar daya ko wata hatsi, yi nazarin bayyanarta. Launi dole ne yayi daidai da mizanin sa. Idan shinkafa ce, to hatsi mai kyau fari ne, gero rawaya ne, da sauransu.

A cikin ingantaccen samfurin, ba za ku ga ƙazantar ƙasashen waje ba, zuriyar dabbobi, ko kuma abin da aka keɓe, haka nan kuma fasasshen hatsi da ya karye. Hakanan, hatsi basu da ƙamshi (sai dai buckwheat), saboda haka ku kula cewa ƙanshin hatsin ya kasance tsaka tsaki. Idan kun ji wani “wari,” - an kara sunadarai, ko kuma kayan sun lalace.

Kar ka manta da duba kwanan watan samarwa da ranar karewar hatsi kuma bincika matattarar marufin.

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