Masana kimiyyar Jafananci sun binciki abin da mutane suka ci daga ƙasashe 136 kuma suka yanke shawara cewa akwai samfurin da ake amfani da shi akai-akai yana rage haɗarin kiba.
Wannan samfurin shinkafa ne. Masana sun kammala cewa idan kuna amfani da shi akai-akai, to kiba ba barazana bane.
Binciken ya nuna cewa a kasashen da mutane ke cin kimanin gram 150 na shinkafa a kowace rana, kiba ta ragu sosai. Yawancin mutanen shinkafa suna ci, bisa ga bayanin da aka samu, a Bangladesh (473 g kowace rana). Faransa ta dauki matsayi na 99; mutanensu suna cin gram 15 kawai na shinkafa, Amurka - 87-th tare da 19 g.
Yaya ta yi aiki?
Farfesa Tomoko Imai ya lura cewa yawan cin abinci na iya kasancewa a cikin sinadarin fiber na shinkafa. Saboda dukiyar sa, suna kara samun cikar, saboda haka hana kiba. Shinkafa kuma tana ɗauke da ƙananan mai kuma yana haifar da ƙara ƙimar matakin glucose cikin jini bayan cin abinci.
Amma, tabbas, wannan baya nufin ana iya cin shinkafa yadda kuke so. Tabbas, ya kamata ku tsaya ga daidaitaccen abinci kuma ku ƙidaya adadin kuzari. Babban abu - kar a keɓance irin wannan samfurin mai amfani kamar hoto daga menu na mako-mako.
Abin da za a dafa da shinkafa
Don abincin rana ko abincin dare, shirya casserole kayan lambu tare da shinkafa ko hotchpotch tare da shinkafa da tumatir - mai dadi da dadi. Gabaɗaya, shinkafa ita ce cikakkiyar abincin gefen kifi da nama. Shinkafa mai dacewa kuma a matsayin tushe don kayan abinci masu daɗi, alal misali, zaku iya yin pudding shinkafa.