guna

Melon (lat. Cucumis melo) wani tsiro ne na dangin kabewa (Cucurbitaceae), wani nau'in dangin Cucumber (Cucumis). Gidan tarihi na guna yana Tsakiya da Asiya Ƙarama. An samo ambaton farko a cikin Littafi Mai -Tsarki.

1 kankana na guna (150 g) ya ƙunshi kimanin 50 kcal, mai 0.3, 13 g carbohydrates, 12 g sugar, fiber 1.4, protein 1.3 g.

Kashi 1 na wannan 'ya'yan itace zai iya samar da kusan 100% na bukatun yau da kullun na bitamin A, 95% na bitamin C, 1% na alli, 2% na baƙin ƙarfe, da 5% na bitamin K. Melon kuma ya ƙunshi bitamin B3 (niacin) , B6 (pyridoxine), B9 (folic acid) da sauran mahadi masu amfani ga jiki.

Yana da wadata a cikin antioxidants, gami da choline, zeaxanthin, da beta-carotene. Wadannan mahadi, bi da bi, suna rage barazanar kamuwa da cututtuka daban-daban.

Antioxidant zeaxanthin a cikin fruita fruitan itacen yana inganta tace hasken rana mai cutarwa. Sabili da haka, yana taka rawar kariya akan idanu kuma yana rage lalacewar lalacewar macular (Maneli Mozaffarieh, 2003). Hakanan an yi imanin cewa cin kankana (3 ko sama da sau ɗaya a kowace rana) yana taimakawa rage haɗarin ci gaba na lalacewar cutar da ke da shekaru.

Kayan zamani ne wanda ya shahara da dandano mai dadi da kamshi mai dumbin yawa da kuma abubuwanda yake amfanarwa, da kuma yawan bitamin da yake dauke dashi.

Kabewa: fa'idodi

1. Yana ƙarfafa tsarin rigakafi

Ta yaya yake da amfani? Kankana tana motsa jajayen jini kuma tana rayar da garkuwar jiki, mai wadatar bitamin C. Sannan kuma tana da wadatar sinadarin potassium da kare tsarin jijiyoyin zuciya.

2. Yana hana cutar kansa

Ya ƙunshi adadi mai yawa na beta-carotene da bitamin C, wanda ke yaƙar cutar kansa da ƙanƙantar da kwayoyi masu sassauƙa a cikin jiki.

3. Taimaka wa yaƙi damuwa

Tayin yana taimakawa wajen daidaita bugun zuciya, wanda ke kara wadatar iskar oksijin a kwakwalwa, yana barin tsarin mai juyayi ya saki jiki.

4. Yana kiyaye lafiyar huhu

Shan taba yana haifar da raguwar matakin bitamin A a jiki. Kabeji na dawo da adadi mai yawa kuma yana da ikon rage lalacewar huhu. Ban da haka, ƙanshinta yana kawar da ƙanshin taba.

5. Yana saukaka rashin bacci

Kabeji na dauke da sinadaran da ke kwantar da jijiyoyi da kuma rage damuwa.

6. Abun dacewa don abinci

Wannan samfurin yana da adadin kuzari kuma yana ɗauke da zare wanda yake sauƙaƙa rasa nauyi. Zai iya kawar da yunwa ta dabi'a kuma na dogon lokaci. Hakanan baya haifar da kumburi ta hanyar ɗaukar sararin ciki da yawa kamar sauran abincin da ke ƙunshe da fiber mai yawa.

7. Yayi kyau ga lafiyar hanji

Amfani da kankana a kai a kai na iya taimakawa wajen kiyaye lafiyar hanji. Tsaba na iya taimakawa wajen kawar da tsutsotsi na hanji. Hakanan yana da amfani yayin ciki saboda abun cikin bitamin C, beta-carotene.

Haɗarin da ke tattare da cin kankana

Gabaɗaya, yawan cin kankana bashi da alaƙa da haɗarin lafiya ga yawancin mutane. Koyaya, a cewar Cibiyoyin Kula da Rigakafin Cututtuka, kankana na da alaƙa da ɓarkewar abinci a cikin shekaru 10-15 da suka gabata. Yawancin waɗannan larurorin suna faruwa ne sanadiyar cututtukan ƙwayoyin cuta waɗanda salmonella ko E. coli suka haifar.

Yawancin rahoton cutar listeriosis an bayar da rahoton. A wani bincike da aka buga a mujallar Epidemiology and Infection a 2006, masu bincike sun gano barkewar cutar kankana 25 tsakanin 1973 da 2003. Barkewar kamuwa da cutar ya shafi mutane sama da 1,600. Koyaya, masu binciken sunyi imanin cewa yawan cutar ya fi mahimmanci tunda ba duk waɗanda aka cutar suka nemi taimakon likita ba.

Ciwon hanji da guba

Irin wannan barkewar cutar ta hanji yayin cin kankana na iya alaƙa da gaskiyar cewa 'ya'yan itacen, yayin girma da girma, suna cikin ma'amala kai tsaye da ƙasa, daga inda ƙwayoyin cuta ke iya shiga ciki tare da ƙasa, ruwa, ko dabbobi. Bugu da ƙari, guna da gourds suna da ɗamarar laushi da kauri sosai inda ƙwayoyin cuta zasu iya daidaitawa.

Haka kuma kwayoyin cutar za su iya shiga guna lokacin da aka yanke su da wuka a taba gindin 'ya'yan itace. Idan kuka ci gaba da amfani da wuka iri ɗaya, to ƙwayoyin cuta daga ɓawon burodi suna shiga cikin 'ya'yan itacen. Guba na abinci ba shine kawai haɗarin lokacin cin guna ba. Wasu mutane suna rashin lafiyan ragweed pollen. Lokacin cin guna, waɗannan mutane na iya haɓaka rashin lafiyar rashin lafiyar baki, wanda ke bayyana kansa a cikin ciwon makogwaro, lebe mai kauri, har ma da kumburin harshe, murfin bakin da makogwaro.

Waɗannan halayen suna faruwa lokacin da tsarin garkuwar jiki ya gane kamanceceniya da raunin ƙwayar pollen ragweed zuwa sunadarin guna. Baya ga guna da gourds, mutanen da ke rashin lafiyan ragweed pollen na iya zama masu kula da kiwi, ayaba, cucumbers, da zucchini).

Kalori abun ciki

Giram 100 na kankana daga gishiri ya ƙunshi adadin kuzari 34 kawai. Akwai adadin kuzari 36 a cikin gram 100 na gwangwani.

Melons: mafi kyawun iri

Don guna mai girma, mutane suna zaɓar wurin da hasken rana yake, wanda aka kiyaye shi daga iska mai sanyi. Mafi mashahuri iri ne:

• Amal
• Dido
• Zinariyar Caribbean
• Manomi gama gari
• Caramel
• Fata mai laushi
• Ribbed
• Mista Yakup
• Torpedo

Amfani da kankana a girki

Anfi amfani dashi mafi yawa azaman samfuri mai zaman kansa. Yawanci ana ba da fruita servedan a tsakanin cin abinci. Guna ya bushe ya daskare. Suna yin tanadi, jams, marmalades.

Ana shayar da shi sau da yawa kuma ana amfani da shi a cikin nau'in juices, cocktails, da ice cream. A cikin ƙasashen Bahar Rum, ana iya cin 'ya'yan itacen tare da naman alade ko shrimp. A Italiya, galibi ana amfani da shi da cuku kamar mozzarella.

Ana kara Kuna sau da yawa a cikin nau'ikan saladi, kamar salatin 'ya'yan itace.

Kuna: girke-girke

Kuna iya dafa kayan zaki guda biyu tare da guna, ku yi amfani da shi da nama a cikin abincin sanyi, ƙara salati, har ma ku ci da gishiri.

Kuna tare da prosciutto

Sinadaran:

• 100 g prociutto, an yanka 9 yanka ainun
• 1/2 gwangwani ko sauran kankana mai dadi, yankashi gunduwa gunduwa

Shiri:

Kwasfa guna, a yanka a cikin rabin tsayin tsayin, cire tsaba kuma a yanka a cikin yanka. Shirya faranti na prosciutto (pre-yanke su cikin yanka na bakin ciki) da kankana a kan farantin ko kai tsaye akan faranti daban. Wani zabin shine a nade guna a guntun prosciutto. Idan 'ya'yan itacen ba su da daɗi, goge shi da zuma mai ɗumi.

Gazpacho tare da kankana

Sinadaran:

• Glon gishiri 450
• tumatir, yankakken yankakken
• greenhouse kokwamba, peeled, coarsely yankakken
• jalapeno, aka cire 'ya'yan, aka yanka barkono
• 2 dafaccen man zaitun
• 2 tablespoon sherry ko jan giya mai ruwan inabi
• gishiri, barkono

Don ƙara mai:

• ¼ tabaran almond
• 30 grams na man shanu
• ¼ tabarau na kirim mai tsami
• Cokali 3 cikakke na madara
• man zaitun (don hidimtawa)
• gishiri a teku
• freshly ground black barkono

Shiri:

Haɗa 'ya'yan itacen, tumatir, kokwamba, jalapeno, mai, da ruwan inabi a cikin abin haɗuwa har sai ya yi laushi. Canja wurin gazpacho zuwa babban kwano da dandano da gishiri da barkono-murfin kuma sanyi.

Ovenara wuta a cikin 350 ° C. Gasa almond a kan takardar burodi mai zafi har sai launin ruwan kasa. Sara finely. Fesa feta a cikin kirim mai tsami a cikin ƙaramin kwano har sai ya yi laushi, sannan a haɗu da madara.

Sanya thea thean itace da yankakken yanka a cikin kwanoni, sama da gazpacho. Sama tare da sutura, yayyafa tare da almond, kwaba da mai, kakar da gishirin teku da barkono.

Guna da gishiri

Sinadaran

• Guna, yanka
• 1 lemun tsami, rabi
• 2 tablespoons na flaked gishirin teku
• 2 tablespoons na kyafaffen teku gishiri
• 1 tablespoon na barkono
• Cokali 1 na nikakken barkono mai ruwan hoda

Shiri:

Sanya kankana a akushi sannan a matse lemon. Sanya gishirin da kayan yaji a cikin kananan kwanoni daban kuma ayi aiki da kankana don yayyafawa.

Yadda za'a zabi da adana

Zaɓin 'ya'yan itace cikakke na iya zama wayo tunda ba za mu iya ganin sa daga ciki ba. Dokta Manjieri ya yi imanin cewa zaƙan kankana ya dogara ne da matsayin sabo; 'Ya'yan itacen sun fi sabo, ya fi dadi.

Karbe shi a hannuwanku, kuma idan ya yi muku nauyi fiye da yadda kuke tsammani, to ya nuna. 'Ya'yan itace cikakke suna da ƙamshi na musamman, kuma zaƙan ɗanɗano mai sauƙi yayin da aka matse shi da babban yatsa. Idan baku sayi kankana wacce ta isa cikakke ba, kuna iya barin ta ya yi ta 'yan kwanaki.

Koyaya, don Allah kar a wanke kankana har sai kun shirya yanke shi. Wannan yana hana haɓakar ƙwayoyin cuta da lalacewar samfu da wuri. Dukda cewa kankana zata zama mai taushi kuma mai ruwa a tsawon lokaci, ba zata kara dadi ba tunda an riga an cireta daga gonar. Ba zai yuwu a adana irin waɗannan fruitarican itace masu kama da kankana na dogon lokaci ba tare da yanayi na musamman ba. Idan babu wasu sharuɗɗa don adana kankana a cikin cellar ko ginshiki, zai fi kyau a sarrafa shi a cikin jam, 'ya'yan candied nan da nan.

Duba bidiyon tare da bayyani kan yadda za'a faɗi idan guna a shirye take ta girbi: