Jerin naman kaza
For many, it has already become a tradition – to pick namomin kaza in a green forest, peel them together and enjoy fragrant food in the evening, make preparations for the winter. When consumed correctly, mushrooms are useful, but there is harm from them if you do not follow simple rules.
Amfanin naman kaza
Mushrooms belong to a separate kingdom – they are a completely different form of life than plants. Mushrooms combine the properties of flora and fauna, which could not but affect their composition.
An cinye wannan samfurin a wayewar garin wayewa don dalilai daban-daban. Bayan duk wannan, bawai kawai namomin kaza da ake ci ba, har ma da masu guba. Shamma sun yi amfani da su don shiga jiha ta musamman a cikin al'adu. Ikon rarrabe abinci daga namomin kaza mai guba koyaushe ana yabawa, kuma har yanzu bashi da mahimmanci ga masu karɓar naman kaza mai son.
This product consists almost entirely of water, so when bushewa the mushrooms take up very little space and weigh a little.
Mushrooms are rich in protein, just like animal foods. Therefore, for vegetarians, it is one of the few substitutes for this nutrient. The most nutritious are traditional “noble” mushrooms. But in terms of their composition and ability to influence the body, many edible species do not differ much from each other. Often the value of a particular species is greatly exaggerated, for example, due to its rarity and exoticism.
Most of the useful substances in young 'ya'yan itatuwa, old mushrooms accumulate more and more toxins, and are distinguished by increased worminess. Also, mushrooms contain a lot of B bitamin, various trace elements: tutiya, alli, magnesium, Iodine da sauransu.
Saboda yalwar chitin, wanda ba shi narkewa sosai, abubuwan abinci ba su da kyau daga naman kaza. Amma chitin kansa yana da amfani sosai. Underarƙashin tasirin acid a cikin ciki, ya koma chitosan. Wannan abu yana iya rage matakan cholesterol ta hanyar hana shan kitse da kuma sanya leda. Don haka, cin naman kaza na iya taimakawa wajen kula da lafiyar jijiyoyin jini da zuciya da rage hawan jini.
Lalacewar naman kaza
Mushrooms are natural “sponges”, accumulators of harmful substances. Therefore, it is very important to collect them away from roads and businesses to avoid poisoning. It is better to take young mushrooms, and only those in which you are one hundred percent sure. If you have the slightest doubt, don’t risk it – it can be deadly.
Namomin kaza suna dauke da sinadarin polysaccharide chitin, wanda yake daga rukunin carbohydrates mai wahalar narkewa kuma yana kusa da fiber dangane da matsayinsa na ilimin halitta. Yana kawo fa'idodi masu yawa a jikinmu, tunda yana da sorbent kuma tushen abinci mai gina jiki don amfani microflora na hanji. Koyaya, a gaban cututtuka na ɓangaren hanji, musamman lokacin cinye soyayyen naman kaza a yawancin mai, suna iya tsokanar da taɓarɓasar su. An ba da shawarar a ci ba fiye da gram 100-150 na naman kaza a abinci daya ba.
Yadda za'a zabi da adana namomin kaza daidai
Don kaucewa guba ta abinci, ya kamata kawai ku ci naman kaza da aka tabbatar. Wannan zai yiwu ne kawai lokacin da gogaggen mai karɓar naman kaza ya zaɓi shi a cikin yankuna masu tsabta na muhalli. Amma har ma da gogaggen mutane tare da littafin tunani na iya yin kuskure, sabili da haka, a wata ƙaramar zato, ya fi kyau kada a ɗauki namomin kaza.
When collecting, choose young fruits, do not collect completely wormy specimens. Many people take such mushrooms with worms, “it will still be digested, protein.” This is not entirely true, since the larvae and insects that have settled in the mushrooms secrete their own processed products that are not good for the intestines. It is impossible to poison yourself with this, but it is still not enough pleasant. To prevent the mushroom from worming even more, it must be processed immediately after harvest.
Don kare kanka, zaka iya siyan namomin kaza da aka girma a cikin greenhouses. An gwada su don gubobi, tsabtace su daga tarkace, kuma ana samun su duk shekara. Kodayake, ba shakka, farashinsu zai fi girma, kuma fa'idodin ba su da yawa.
Fresh mushrooms are stored in the refrigerator for several days. To extend their shelf life, they can be frozen or dried so they will last all year. Storage with the help of salting and picking is not the best solution, since almost all nutrients are lost, and the risk of poisoning due to a violation of technology increases.