Alayyafo kayan lambu ne masu kyau. Yana yiwuwa a shirya burodin abun ciye -ciye ko Rotolo na Italiya, don yin salati, miya, ko ƙara shi a cikin miya. Alayyafo yana ƙara ɗanɗano mai daɗi, ɗanɗano, da launin koren kore.
Koyaya, a cewar masana kimiyya, ba duk girke-girke tare da alayyafo suke iya karimci su raba kayan amfaninsu ba. Haƙiƙa ita ce, dafa ko soyayyen wannan kayan lambu mai laushi yana lalata antioxidants.
Yayin gwaje-gwajen, masu bincike daga jami’ar Linkoping ta Sweden sun kimanta hanyoyi daban-daban na alayyafo na girki da aka saya a babban kanti don ganin yadda bambancin darajar abinci mai gina jiki. Ga masanin kimiyya, yana da mahimmanci a lura da matakin lutein, wanda ke taimakawa rage haɗarin bugun zuciya da hana lalacewar ido.
“Ba mu ba da shawarar dumama alayyahu ba, in ji marubuciyar binciken Ann Chang. - Mafi yawan amfani shine yin hadaddiyar giyar tare da ƙarin kayan kiwo masu kitse kamar kirim, madara ko yogurt. "
Ta hanyar auna matakin lutein a kowace hanyar girki, masana sun yanke hukuncin cewa ganyen alayyahu ya fi kyau a yanka a ci danye tare da kayan kiwo.
Don haka, mafi amfani hanyar dafa alayyafo shine a haɗa shi danye da yogurt ko madara.
Haɗin alayyafo tare da kayan kiwo mai kitse yana da kyau saboda gaskiyar cewa lokacin yankan alayyafo daga ganyen yana samar da adadi mai yawa na lutein kuma mai yana ƙara narkewar lutein a cikin ruwa.
Ƙari game da Alayyafo na amfani da lafiya da cutarwarta karanta a cikin babban labarinmu.