Buckwheat, buckwheat, buckwheat - duk wannan shine sunan ɗayan tsire-tsire na musamman, wanda ake la'akari da shi shine wurin haifuwa na yankunan tsaunuka na Indiya da Nepal, inda aka fara noma shi kusan shekaru dubu 4. shekaru da suka wuce. Buckwheat ya zo mana daga Girka, saboda haka ya sami sunansa - "buckwheat", watau "Girkanci na Girka". A cikin karni na XNUMX, an fara kiran buckwheat "Sarauniyar hatsi" don rikodin abun ciki na bitamin, microelements, da cikakkun sunadaran da suka dace don lafiyar ɗan adam. Muna magana, ba shakka, game da ɗanyen buckwheat, wanda aka tsaftace ta amfani da fasaha na musamman. A sakamakon irin wannan tsaftacewa, kwaya buckwheat baya rasa ikonsa na girma, yayin da buckwheat mai soyayyen ko soyayyen ya rasa duk abin da yake da wadata a ciki, kuma jikinmu yana tilasta kashe kansa don samar da bitamin da microelements. wannan abu "kashe" ta babban zafin jiki. Natalya Shaskolskaya, Dan takarar Kimiyyar Halittar Halitta, Daraktan Cibiyar Nazarin Rostok da Samfura, ya ce: "Tabbas, idan aka kwatanta da, ce, farin shinkafa, an adana ƙarin antioxidants a cikin kwaya mai tururi - har zuwa 155 mg / 100 g tare da 5. mg / 100 g na shinkafa. ". Wadannan abubuwa suna taimaka wa tsire-tsire matasa su rayu har ma a cikin yanayi mara kyau. Sprouts suna da tasiri iri ɗaya akan jikinmu - suna kawar da abubuwan da ba su da kyau na muhalli kuma suna rage tsufa na cell. A kowane hali, buckwheat sabo ne ko mai tururi ya fi dacewa da muhalli, mafi aminci da lafiya fiye da alkama, shinkafa da aka goge, waken soya da masara, wanda masana ilimin halitta suka riga sun yi aiki tare. Buckwheat da aka gyaggyara ba ya wanzu a yanayi. A cewar Lyudmila Varlakhova, wata babbar mai bincike a Cibiyar Bincike ta Duk-Rusa ta Bincike ta Legumes da Cereals, “buckwheat yana amsa takin zamani, amma ba ya tara ko dai abubuwa masu guba ko kuma karafa masu nauyi a cikin hatsi. Bugu da ƙari, babu buƙatar amfani da magungunan kashe qwari, herbicides da sauran abubuwa don kashe kwari da ciyawa - ba sa kai hari ga buckwheat. Bugu da kari, wannan shukar zuma ce, kudan zuma na da matukar damuwa da maganin kashe kwari kuma ba za su tashi zuwa gonar da ake nomawa ba.” Sunadaran da suka hada da buckwheat suna taimakawa wajen wanke jiki daga abubuwa masu rediyo da kuma daidaita ci gaban jikin yaro. Fat ɗin da ba a cika ba da ke cikin buckwheat asalin shuka ne, wanda ke ba da garantin narkar da su ta hanyar tsarin narkewa. Buckwheat yana da abubuwan gano abubuwa sau 3-5, gami da baƙin ƙarfe (alhakin isar da iskar oxygen zuwa sel), potassium (yana kiyaye hawan jini mafi kyau), phosphorus, jan ƙarfe, zinc, alli (babban abokin ku a cikin yaƙi da caries, kusoshi masu gatsewa da rauni). kasusuwa), magnesium (yana ceto daga bakin ciki), boron, aidin, nickel da cobalt fiye da sauran hatsi. Dangane da abun ciki na bitamin B, buckwheat porridge shine jagora tsakanin hatsi. Saboda haka, buckwheat sabo ne musamman da amfani ga daban-daban na jijiyoyin bugun gini cututtuka, rheumatic cututtuka da amosanin gabbai. Yana inganta yanayin jini, yana ƙarfafa tsarin rigakafi. Yin amfani da buckwheat kore yana taimakawa wajen cire ƙwayar cholesterol mai yawa daga jiki (wanda ke nufin cewa masu son buckwheat ba su da barazanar ciwon sclerosis da matsalolin zuciya), da kuma gubobi da ions masu nauyi waɗanda muke samu tun suna yara tare da rigakafin rigakafi. Citric, malic acid, wanda yake da wadata sosai, sune abubuwan da ke haifar da sha na abinci. Buckwheat ya ƙunshi Organic acid waɗanda ke taimakawa narkewa. Sitaci, ƙananan adadin sikari na musamman da mahaɗan phenolic da ake samu a cikin buckwheat sun sa ya zama amfanin gona na musamman. Abubuwan antioxidant na mahadi na phenolic a cikin buckwheat suna kare samfurin daga yin miya zuwa mafi girma fiye da kowane nau'in hatsi. Buckwheat yana rage matakan glucose kuma yana ba ku damar kiyaye sukarin jini a ƙarƙashin kulawa, kuma wannan yana da mahimmanci ga waɗanda ke da kiba, high cholesterol da nau'in ciwon sukari na XNUMX. Buckwheat yana da amfani ga mutanen da suka balaga da tsufa saboda idan aka kwatanta da sauran hatsi, yana dauke da ƙananan adadin carbohydrates da yawa. Ta hanyar hada da buckwheat sabo a cikin abincin yau da kullum, za ku samar da kanku da rigakafi mai karfi daga "cututtuka na wayewa": cututtuka na rayuwa, matsaloli tare da cholesterol da gubobi, cututtuka na rigakafi, sakamakon danniya da rashin lafiyar muhalli, matsalolin narkewa, cututtuka na zuciya da jijiyoyin jini. . Kuna iya jiƙa buckwheat na tsawon sa'o'i 8-20, kuna kurkura sosai sau 1-2 a wannan lokacin, kamar yadda ɗanyen buckwheat yana haifar da ƙwayar cuta lokacin da ya jike. A cikin yini, buckwheat ya fara toho. Kada ku jira dogon sprouts, saboda to, groats fara crumble, kuma sprouts har yanzu karya kashe. Ya isa ya "tashi" tsaba kuma fara aiwatar da germination. Sa'an nan kuma kana buƙatar zuba shi a kan tire don na'urar bushewa kuma ya bushe na tsawon sa'o'i 10-12 a digiri 35-40, har sai ya bushe gaba daya kuma ya zama kullun. Sannan ana iya adana shi a cikin kwandon da ba ya da iska har tsawon lokacin da kuke so. Kuna iya ci kamar muesli - cika shi da madarar goro, ƙara zabibi, goji berries, tsaba, goro, ko sabbin 'ya'yan itatuwa. Koren buckwheat yana dafawa da sauri (minti 10-15) kuma yana da kyau a matsayin tushe don porridges da kayan abinci na shinkafa na gargajiya irin su risotto naman kaza. Yana da ɗanɗano mai ɗanɗano sosai: ga wasu yana kama da hazelnuts, wasu kuma yayi kama da soyayyen dankali. Hakanan zaka iya ƙara koren buckwheat zuwa abincin jariri, zuwa jita-jita na kayan lambu. Hakanan ana iya ci danye, kamar goro ko guntu. Ba kamar hatsi mai launin ruwan kasa ba, suna da laushi, suna jiƙa da sauri a cikin baki, amma kada ku tsaya ga hakora. Mafi kyawun zaɓi shine samarwa na Austriya da Jamusanci tare da alamun eco. Ana sayar da Groats na asalin Rasha da our country da nauyi a cikin kasuwanni da kuma ta Intanet. Domin kada a soke shi da inganci, kuna buƙatar kula da launi da wari. “Sabbin kernels suna da launin kore, wanda ke ɓacewa a kan lokaci, musamman idan an adana su a cikin haske. Ya zama launin ruwan kasa a saman, kuma yana haskakawa a lokacin hutu, "in ji Sergey Bobkov, shugaban dakin gwaje-gwaje na kimiyyar halittu da nazarin halittu a Cibiyar Bincike ta Duk-Russian Research Institute of Legumes and Cereals.
2022-11-11