Kaguwa

description

Kaguwa na cikin tsarin decapod crustaceans, waɗanda ke da alamun gajarta ciki. Suna da kafa-kafa 5, tare da wasu gabobin hannu na farko masu manyan fika.

Kadoji suna da nama mai daɗi da ɗanɗano, hakar ta wacce hanya ce mai wahala: da farko, kuna buƙatar raba faratan. Sannan - ɓangaren ciki na jiki tare da ƙafafu. Sannan - kafafu. Cire naman da ake ci daga kwasfa tare da siriri, cokali mai yatsu biyu. Kuma raba ƙafafu da ƙafafu a haɗin gwiwa.

Naman abincin teku yana da lafiya sosai. Abincin furotin ne mai ƙarancin mai. An daɗe ana amfani da abincin teku a cikin abinci kuma a kowane lokaci ana ɗaukar sa a matsayin mai ɗanɗano.

Naman kaguwa yana da wadatar gaske a cikin irin wannan muhimmin abu ga jiki kamar furotin. 100 g na wannan samfurin ya ƙunshi g g 18 na furotin, 1.8 g na mai kuma kusan babu ƙwayoyin carbohydrates - akwai 0.04 g kawai daga cikinsu a cikin naman kaguwa.

Abun da ke tattare da naman kaguwa ba karamin abu bane. Misali, ya ƙunshi niacin da yawa (bitamin PP ko B3) - wani abu wanda ke daidaita matakan cholesterol a cikin jini kuma yana taimakawa daidaita metabolism. Kuma bitamin B5, wanda kuma yana cikin wannan samfur, yana ƙarfafa aikin kwakwalwa, yana tabbatar da kyakkyawan sha na sauran abubuwan da ke da amfani, yana haɓaka haemoglobin, lipids, acid fatty da histamine.

Tarihin kadoji

Kadoji sun bayyana a duniya kimanin shekaru miliyan 180 da suka gabata kuma a halin yanzu suna da nau'ikan sama da 10,000.

Suna da karamin kai, gajeriyar ciki lankwasa karkashin muƙamuƙi da kirji da nau'i biyu na ƙafafun kirji waɗanda aka tsara don motsi. Na biyun suna ɗauke da makamai waɗanda ke ɗaukar abinci. Decapods na ruwa, don neman abinci, mafaka, da daidaikun maza da mata, basa amfani da gani sosai kamar ƙanshi, taɓawa da ma'anar sinadarai.

Kabeji mai cin nama ne wanda ke ciyar da molluscs, crustaceans daban -daban da algae. Murfin chitinous da ke rufe jikin kaguwa ana zubar dashi lokaci -lokaci yayin narka. A wannan lokacin, dabbar tana girma cikin girma. Malek a cikin shekarar farko ta rayuwa yana murƙushe sau 11-12, a karo na biyu-sau 6-7, babba sama da shekaru 12-sau ɗaya a kowace shekara biyu.

A lokacin narkakken narkakken, tsohuwar murfin ta mutu ta tsage a bakin ciki da cephalothorax, kuma ta wannan ratar kaguwa ta matse cikin sabuwar kwalliyar chitinous. Molting yana da minti 4-10, bayan haka harbin sabon harsashi yana ɗaukar kwana biyu zuwa uku.

A masana'antar abinci, ana amfani da naman kaguwa mai dusar ƙanƙara, kadoji na Kamchatka, isotopes, da kuma kaguwa mai launin shuɗi, tunda waɗannan nau'ikan sune mafi girma kuma suna da yawan jama'a. Kaguwa ba duka abin ci ne ba. Ana samun farin nama mai ɗanɗano a cikin ƙafafu, ƙafafu da kuma inda ƙafafun suka haɗu da harsashi. Adadi da ingancin naman da aka haƙo ya dogara da girman kaguwa, lokaci da kuma lokacin motsawa.

Kayan kaguwa da abun cikin kalori

Naman kagu yana da babban abun ciki na jan ƙarfe, alli (daga 17 zuwa 320 MG da 100 g), magnesium, phosphorus da sulfur. Yana da wadataccen bitamin A, D, E, B12. Thiamine (bitamin B1) da ke cikin naman kaguwa ba jikin mutum ya haɗa shi ba kuma ana cika shi da abinci kawai. Vitamin B2, wanda aka yi wa rajista azaman ƙari na abinci E101, ana ba da shawarar don kare ƙwayar ido daga illolin hasken ultraviolet.

Naman kaguwa ya ƙunshi har zuwa 80% danshi; daga 13 zuwa 27% na sunadaran da ke taka muhimmiyar rawa a cikin metabolism; 0.3 - 0.8 kashi lipids; 1.5 - 2.0% na ma'adanai kuma har zuwa 0.5% na glycogen, wanda shine babban nau'i na ajiyar glucose a cikin jikin mutum. Dangane da abubuwan da ke tattare da abubuwan da ke da amfani, naman kaguwa yana gaba da yawancin samfuran shuka da asalin dabba.

• Caloric abun ciki 82 kcal
• Sunadaran 18.2 g
• Kitsen 1 g
• Ruwa 78.9 g

Amfanin kaguwa

Naman kaguwa ya ƙunshi ƙananan ƙwayoyin carbohydrates da mai, kuma mafi mahimmanci, cikin sauƙi jiki yana sha. Wannan shine dalilin da ya sa yawanci ana ba da shawarar abinci na abinci. Akwai lalla 87 kawai a cikin gram 100 na wannan samfurin.

Ya kamata a lura da babban ƙwayar taurine a cikin wannan samfurin daban. Abun antioxidant ne wanda yake faruwa a dabi'ance wanda yake danne radicals a jiki kuma yana hana tsufa da wuri Bugu da kari, taurine yana da tasiri mai tasiri akan tsarin jijiyoyin jini da inganta gani.

Hakanan akwai sinadarin fatty acid omega 3 da omega 6 a cikin naman kaguwa. Suna da mahimmanci don aikin yau da kullun na tsarin zuciya, tunda suna tsara matakin mummunan ƙwayar cholesterol a cikin jini.

Kuma saboda gaskiyar cewa naman kaguwa ya ƙunshi iodine, yana da matukar amfani a yi amfani da shi ga waɗanda ke fama da cututtukan thyroid.

Naman kaguwa, kamar yawancin sauran abincin teku, ana ɗaukarsa azaman aphrodisiac ne. Yana kara karfin namiji, yana inganta samarda testosterone, yana inganta kwayayen maniyyi kuma yana hana raguwar libido.

A cikin ƙasashe da yawa na duniya, tushen abincin mazaunan ba burodi ko nama ba ne, amma abincin abincin teku ne, tunda an shirya su da sauri, da sauƙin narkewa kuma mafi dacewa da nutsuwa. Masana ilimin abinci mai gina jiki suna ƙara bada shawarar abincin teku! Kuma wannan menu shine inshorar ku akan:

• cututtukan zuciya. Abubuwan fa'idodi masu amfani da abincin teku suna cikin gaskiyar cewa suna ƙunshe da omega-3 na musamman da omega-6 polyunsaturated fatty acid. Sau ɗaya a cikin jiki, suna rage matakin mummunan ƙwayar cholesterol a cikin jini.
• wuce kima na jiki. A cikin gram 100 na mussels kawai 3 grams na mai, a cikin shrimps - 2, har ma da ƙasa a squid - 0.3 grams. Hakanan abun cikin kalori na abincin teku yana da ban mamaki a cikin ƙananan lambobi-kilocalories 70-85. Don kwatantawa, gram 100 na naman alade yana da kalori 287. Amfanin shrimp, crabs da sauran abincin teku a bayyane suke!
• rushewar hanyar narkewa. Idan jiki yana sarrafa furotin na nama na kimanin awanni biyar, to zai iya shawo kan furotin na abincin teku sau biyu cikin sauri. Tabbas, idan aka kwatanta da naman farauta da dabbobin gida, abincin teku yana da ƙarancin haɗakar nama, sabili da haka, rayuwar teku shine samfurin da yafi amfani fiye da nama.
• cututtuka na thyroid gland shine yake. Abubuwan da ke da amfani na abincin teku suna kwance a cikin adadi mai yawa na ƙarancin alama - aidin. Ba jikin mutum ne ke samar da shi ba, kamar yadda yake faruwa da sauran abubuwan ganowa, amma ana samunsa ne kawai a cikin wasu abinci. Amma ya isa ya ci 20-50 grams na kaguwa ko jatan lande, kuma an tabbatar da cin abinci na yau da kullun na aidin. Wannan yana nufin cewa akwai "man fetur" ga glandar thyroid da kwakwalwa. A Japan, ƙasar da ta fi yawan abinci "marine" a duniya, akwai shari'ar cutar thyroid guda ɗaya kawai a kowace mazaunan miliyan. Wannan shine ainihin ma'anar cin abinci mai lafiya! Ba kamar samfuran iodized na wucin gadi (gishiri, madara, burodi), aidin daga abincin teku ba ya ƙafe a farkon taron da hasken rana da iskar oxygen.
• motsin rai obalodi. An lura cewa mutanen da ke zaune kusa da teku da tekuna suna da kyautatawa ga junan su fiye da takwarorin su "daga ƙasan can". Wannan galibi saboda cin abincin su ne dangane da abincin teku. Kyakkyawan abota na bitamin na rukunin B, PP, magnesium da jan ƙarfe suna haɗa kusan dukkanin abincin teku. Wannan ita ce babbar dabara don nutsuwa da halaye na fara'a. Kuma phosphorus yana tabbatar da cikakken shan dukkanin bitamin na rukunin B. Fa'idodin abincin teku bayyane suke!
• rage libido. Sun ce Casanova ya ci kawa 70 don cin abincin dare kafin ranar soyayya, an wanke shi da shampen. Wannan saboda ana ɗaukar abincin teku mai ƙarfi aphrodisiac kuma yana haɓaka samar da “hormone na son zuciya” testosterone saboda babban taro na zinc da selenium. Gaskiya ne, ba mu ba da shawarar maimaita irin wannan rawar da sunan soyayya ba. Ko da hidima guda ɗaya na ɗan goro mai haske da salatin kifi na iya samun irin wannan sakamako.

Don haka, fa'idodin cin kabeji, shrimps da sauran abincin teku ba za a iya musantawa ba - suna da wadataccen sunadarai, fats, bitamin da ma'adanai, gami da phosphorus, calcium, iron, jan ƙarfe, iodine. Ba abin mamaki bane a cikin ƙasashen da ake yawan amfani da abincin teku, mutane ba sa yin rashin lafiya kuma suna rayuwa tsawon lokaci.

Kuskuren kaguwa

Kaguwa nama kusan babu contraindications. Tabbas, ba a ba da shawarar cin shi ba ga waɗancan mutanen da ke rashin lafiyan cin abincin teku.

Kaguwa dandano halaye

Sun ce mutumin da ya ɗanɗana naman kaguwa sau ɗaya ba zai taɓa manta ɗanɗanonsa ba. Yawancin gourmets suna da'awar cewa wannan samfurin ba ya ƙanƙanta da irin waɗannan abubuwan da aka sani kamar lobster ko lobster, musamman lokacin dafa shi daidai.

Naman kaguwa sananne ne saboda laushi da juicness, yana da dandano mai kyau, mai kyau, mai dadi, kuma ya kasance koda lokacin aikin kiyayewa. Glycogen, sinadarin carbohydrate na musamman wanda nama yake dauke da shi da yawa, yana bashi takamammen ɗanɗano mai ɗanɗano.

Aikace-aikacen girki

A cikin al'adun girke-girke na mutane daban-daban, ana amfani da nama daga ƙusoshin kaguwa, ƙafafu da wuraren bayaninsu tare da harsashi. Ana iya shirya ta hanyoyi daban-daban: tafasa a cikin ruwan salted, gwangwani, daskarewa. Abin girki ne wanda ake ɗauka wanda aka fi so, tunda kusan duk abubuwa masu amfani ana kiyaye su cikin aikin.

Ana amfani da naman kaguwa da gwangwani sabo a matsayin tasa daban kuma ana amfani da shi azaman abin ci mai daɗi, kuma ana ƙara shi a cikin miya, manyan darussa da salati, musamman kayan lambu. Yana tafiya lafiya tare da sauran abincin teku, shinkafa, ƙwai, miya iri -iri, da ruwan lemo na iya jaddada ɗanɗano mai daɗi na ƙoshin. Gurasar nama tana da kyau don ado kayan abinci na kifi.

Ba shi yiwuwa a lissafa duk girke-girke dangane da samfurin. Mafi shahararrun su ne saladin kaguwa da kayan lambu ko 'ya'yan itatuwa (musamman apples, ban da tangerines), rolls, cutlets, da abinci kala-kala.
Hakikanin gourmets suna dafa kowane irin kaguwa daban, misali, ana amfani da kaguwa mai laushi mai laushi tare da miya mai tsami, da kaguwa na Kamchatka - tare da kayan abinci na kayan lambu.

Kaguje a magani

Daga kashi 50 zuwa 70% na nauyin duk wani kaguwa da ake kamawa a duniya harsashi ne da sauran abubuwan da ake samu. A matsayinka na mai mulki, irin wannan sharar gida yana lalacewa, wanda ke buƙatar ƙarin farashi, kuma kawai an sake sake yin amfani da karamin sashi kawai. A halin yanzu, marine crustaceans, kamar duk arthropods, sun ƙunshi mai yawa chitin - su exoskeleton ya ƙunshi shi.

Idan an cire wasu kungiyoyin acetyl daga chitin ta hanyar sinadarai, zai yiwu a sami chitosan, biopolymer tare da keɓaɓɓen sifofin ƙirar halitta da kimiyyar lissafi. Chitosan ba ya haifar da kumburi ko amsawar rigakafi, yana da kayan aikin antifungal da antimicrobial, kuma yana kaskantar da abubuwa masu haɗari akan lokaci.