Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Bayanin Gyada

Gyada ita ce ta ɗan gajeren shekara mai tsire-tsire masu tsire-tsire, masu girma a ƙasashe masu yanayin dumi da danshi. Furen gyaɗa akan doguwar farfajiyar ya fito daga kan akus ɗin a ƙasan ganyayyakin da ke haɗe da tushe. Furen gyaɗa mai launin rawaya yana yin furanni ne na kwana ɗaya kawai.

Bayan yin zabe, sai a samu kwan mace, sannan doguwar gwaiwar ta fara sauka a hankali zuwa kasa. Kwan kwayayen 'ya'yan itacen nan gaba ya isa kasar gona ya binne kansa a cikin kasa. Can, gyada ta nuna.

Gyada kuma tana da wasu furanni - a ƙarƙashin ƙasa, ƙarami, a saman babban tushen. Zabe kai-tsaye shima yana faruwa a karkashin ƙasa. Hakanan kwalliyar ƙasa tana haɓaka daga furannin ƙasa a zurfin 10-20 cm. Sun yi kama da kwasfan faya-fayen gyaɗa mai kauri, launin ruwan kasa mai haske. A ciki akwai hatsi da yawa masu launin rawaya rufe da siraran ja ko ruwan hoda.

Arу sun goro?

Yana da kyau a lura cewa, a zahiri, gyada ba kwaya ba ce amma legumes, amma masana abinci masu gina jiki galibi suna hada waɗannan dabarun saboda halaye iri ɗaya na abinci. Wani ya koka game da rashin lafiyar gyada. Wani yana jayayya cewa yawan amfani da goro ko man gyada na yau da kullun yana rage haɗarin bugun zuciya kuma yana da wahala ga canje -canjen fibrotic don haifar da cutar kansa.

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Abun da ke ciki da calori na kirki

Gyada tana da wadatar bitamin da kuma ma'adanai kamar su: bitamin B1 - 49.3%, bitamin B5 - 35.3%, bitamin B6 - 17.4%, bitamin B9 - 60%, bitamin E - 67.3%, bitamin H - 35%, bitamin PP - 94.5 %, potassium - 26.3%, silicon - 266.7%, magnesium - 45.5%, phosphorus - 43.8%, baƙin ƙarfe - 27.8%, cobalt - 67, 5%, manganese - 96.7%, jan ƙarfe - 114.4%, molybdenum - 16.6%, selenium - 13.1%, chromium - 19.4%, zinc - 27.3%

Gyada tana da yawan adadin kuzari (550 kcal a cikin 100 g), amma kwayoyi na iya hanzarta saurin motsa jiki, kuma jiki baya iya shan su sosai, don haka ƙananan nutsan goro da aka saka cikin abincin ba zai cutar da kugu ba.

  • Sunadaran 26 g
  • Abubuwa 52 g
  • Carbohydrates - 13.4 g

Amfani da gyada

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Sauƙaƙe da ɗanɗano na kwaya (kaɗan-kaɗan a rana) na iya tsawaita rayuwa da shekara biyu duka!

Gyada kai da kansu suna da kyau a matsayin abin ci. An soya shi da gishiri ko barkono, kusan koyaushe yana bayyana akan teburin mashaya da gaban mashaya. Komai a bayyane yake: gishiri yana haifar da sha'awar sha da yawa, kuma tare da irin wannan abincin kyauta, kuna yin odar abubuwan sha fiye da yadda kuke tsammani.

A Indiya, ana soya gyada a arewa kuma ana dafa ta a kudanci. An dafa shi tare da cakuda kayan ƙanshi na Sichuan a China, kuma a cikin Amurka, dafaffiyar gyaɗa sanannen abun ciye-ciye ne a jihohin kudu. Anan, gyada ta shahara wajen yin man gyada da man gyada, ba tare da su ba babu karin kumallo.

A Indonesiya, ana yin salati na gargajiya da miya gyada; da yake magana game da Mali da Zambiya, kayan lambu da soyayyen kaji an sanya su da man gyada a haɗe da albasa da tafarnuwa; yayin da a Mauritius, al'ada ce a shafa gasasshiyar gyada ruwan hoda a matsayin alamar jin daɗi; a Mali, an ƙara shi a cikin stewed zomo.

A cikin Vietnam, galibi ana ba da gasasshiyar gyaɗa da miyar pho. A duk faɗin duniya, gyada shahararriya ce wajen yin kayan zaki da biredi, waɗanda suke ba su ƙamshi mai daɗi da dandano na zahiri.

Yadda za'a zabi da adana

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Zaɓin gyada da ta dace tana da mahimmanci don jin daɗin ɗanɗano mai ban sha'awa kuma a sami fa'ida sosai daga amfaninsu. Don haka, a yau, gyada galibi suna cikin jaka.

Sayi kwayoyi a wurare tare da sabunta tsari na sauri; a wannan yanayin, zaku iya tabbatar da sabon ɗanɗano na samfurin. Yana da mahimmanci, ba tare da la'akari da ko kun sayi gyada da nauyi ko kunsasshe ba, don haka laima ta yi ƙasa kuma babu tarkace da ƙwari a cikin gyada.

Lokacin sayen gyada gabaki ɗaya a cikin kwasfa, ɗauki goro a hannunka, ya zama ya zama mai nauyi da jijjiga lokacin da aka girgiza. Duba kwasfa, ya kamata ya zama ba tare da wata illa ko tabo ba.

Adana gyada a cikin akwati da aka rufe a cikin firiji ko daskarewa, saboda zafi da haske za su taimaka wajan sanya kwaya ta zama mara ƙarfi. A cikin firiji, gyada za ta riƙe ikon mabukata na tsawon watanni 3, kuma a cikin injin daskarewa na tsawon watanni shida.

Kirken gyada mafi kyau don amfani kai tsaye. Idan gyada suna cikin fatun, sanya su a cikin jaka ko akwati a wuri mai sanyi ko cikin firiji. A wannan jihar, rayuwar shiryayye wata 9 ne.

Amfanin Gyada

Gyada mai amfani tana dauke da bitamin da kuma ma'adanai. Su ne kyakkyawan antioxidant na halitta. Zai fi kyau a yi amfani da shi azaman maganin rigakafi don matsaloli tare da zuciya da hanyoyin jini. Tare da yawan amfani da shi, haɗarin ciwace-ciwacen ƙwayoyi suna raguwa, kuma gyaɗa suna da tasirin tsufa.

Likitoci sun bayar da shawarar amfani da gyada ga mutanen da ke fama da cutar gastritis, ulcers, haka kuma don matsaloli iri daban-daban tare da tsarin juyayi. Ta amfani da yau da kullun, zaka iya ƙarfafa tsarin garkuwar jiki, inganta ji, ƙwaƙwalwar ajiya da kulawa.

Abun kunun gyada na dauke da zare mai yawa, wanda ke cire gubobi daga hanji, wanda hakan yana taimakawa wajen daidaita ayyukan tsarin narkewa baki daya.

Ironarfin ƙarfe yana inganta aikin hematopoiesis da haɗin jini. Abun kunun gyada ya hada da sinadarin potassium, wanda ke da fa'ida ga aikin jijiyoyin zuciya, da magnesium, wani ma'adinai da ya wajaba ga aikin jijiyoyin zuciya. A cikin adadi mai yawa, kirki ba ya ƙunshi phosphorus da calcium - ma'adanai waɗanda ke inganta yanayin ƙashin ƙashi.

Kirki yana da tasirin choleretic, wanda ke da amfani ga waɗanda ke fama da miki, cututtukan ciki, da matsalolin hematopoiesis. Hakanan, akwai folic acid a cikin kwayoyi, wanda ya zama dole musamman ga mata masu juna biyu, kuma shima yana kunna aikin sabunta kwayar halitta.

Tare da ciwon sukari mellitus

Ga mai fama da ciwon sikari, cin gyaɗa zai ba da fa'ida daidai gwargwado. Abubuwan da aka ƙunshe a cikin samfurin suna da ikon narkar da alamomin ƙwayoyin cholesterol da hanzarta saurin ci gaba. Yanzu kawai kuna buƙatar la'akari da cewa dole ne samfurin ya sha maganin zafi kuma baya ƙunshe da abubuwan haɗin waje, misali, sukari ko gishiri?

Gyada mara ƙamshi ma na da fa'ida ga masu ciwon suga, amma ya kamata mutum ya yi la'akari da cewa irin wannan samfurin yana ɗaukar lokaci mai tsawo don narkewa kuma yana ƙasa da cikawa. Kuna son cin goro da yawa, amma ba zai yi kyau ba. Bayan n yawan amfani da shi babu makawa zai bi nauyin mai nauyi, wanda tuni ya sauƙaƙe ya ​​zo cikin mutanen da ke fama da wannan cuta ta ɓoye saboda ƙarancin aiki.

Lokacin cin abinci don asarar nauyi

Idan ka bi tsarin rage cin abinci domin rage kiba, ba za a iya yin amfani da gyada ba. Hanyar abinci kawai ita ce akasin abin da aka bayyana a sama.

Kirki don asarar nauyi yana da kyau don shayar da jiki tare da abubuwa masu amfani kuma ya dame jin yunwa na lokaci mafi tsawo. Kuna buƙatar sanin ma'auni kawai a cikin wannan lamarin: yana da kyau don amfani da ƙarancin ɗanyun hatsi goma sha biyar kowace rana, wanda yake kusan gram hamsin na goro. Dangane da darajar abinci mai gina jiki, gyada tana daidai da nama, saboda haka yana da kyau a ci su da safe.

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Abubuwan da ke cikin kalori na samfurin ya yi yawa, kuma yana cike da ma'adinai da mai iri daban-daban. Wadannan kayan aikin masu amfani sun ɓace yayin aikin gasa, saboda haka ya fi kyau amfani da ɗanyen kwaya. Samfurin mai amfani yana iya zama mai kyau duka azaman cin abinci mai zaman kansa da shirya salati, har ma da ƙari ga muesli ko porridge.

Gyada don lafiyar mata

Gyada tana da matukar amfani ga lafiyar mata. Kamar yadda aka ambata a sama, yana da wadataccen mai da zaƙi, wanda, idan aka ci shi, yana da fa'ida ga yanayin fata da gashi kuma yana taimakawa wajen kawar da dunƙulewar hanyar hanjin ciki cikin sauƙi. Kodayake ba koyaushe cin gyada yake da kyau ba. Ya kamata ku ba da hankali musamman a cikin wannan al'amarin ga irin waɗannan lokuta na rayuwar mace kamar ɗauke da shayar da yaro. Wannan zamu tattauna sosai.

A lokacin daukar ciki

A ciki, alal misali, cin gyada abu ne da ba a so. Hujja ta farko da ta goyi bayan wannan bayani ita ce: abinci mai nauyi, irin su kwaya na gyada, yana yin mummunan tasiri ga tsarin tsarin narkewar abinci na mahaifar mai ciki, wanda hakan na iya haifar da amai da rashin narkewar abinci.

Wata hujja da ba za ta goyi bayan cin gyada a lokacin daukar ciki ba shi ne yawan sinadarin erucic acid a cikin samfurin, wanda zai iya kara sautin mahaifa ya kuma haifar da sakamakon da ba a so, har zuwa asibiti.

Hujja ta ƙarshe game da cin gyaɗa a cikin mata masu ciki ita ce yiwuwar gurɓatawar ƙwayoyin cuta daga cin ƙwaryar ɗanyen gyada.

Lokacin da nono

Haka nan cin gyada ba a so yayin shayarwa. Gwanon gyada abu ne wanda yake da matukar rashin lafiyar jiki; haka kuma, yayin aiwatar da magani na masana'antu, za su iya shan wasu hanyoyin sarrafawa waɗanda ke yin tasiri ga ingancin madarar uwa.

Ba asiri ba ne cewa masana'antun sukan canza hatsin da suka kasance m a matsayin samfur mai inganci ta hanyar gasa. Zazzabi da abubuwan kiyayewa da ƙamshi, da masu haɓaka ɗanɗano na iya kashe warin naman gwari gaba ɗaya. Duk da haka, ba shi yiwuwa a cire kayan sharar gida daga goro ta waɗannan hanyoyin. Don haka, a cikin lokuta mafi mahimmanci na rayuwar mata, amfani da gyada bai dace ba.

Ga mata sama da 50

Saboda gaskiyar cewa gyada na taimakawa jikin mace don daidaita yanayin hormonal, ana bada shawarar a lokacin menopause. Samfurin yana sauƙaƙe bayyanar da bayyanarsa, inganta jin dadi. Kwayoyi suna taimakawa wajen kawar da tashin hankali, kawar da rashin tausayi, rashin barci da rashin tausayi, taimakawa wajen sabunta jiki a matakin salula da kuma adana matasa.

Amfanin gyada ga maza

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Amfanin cin gyada a cikin abincin maza saboda kasantuwar akwai wani abu mai amfani kamar biotin a cikin mahaifa. Wannan sinadarin yana taimakawa wajen yakar matsalar zubewar gashi. Ayyukanta yana da mahimmanci a daidaita matakan hormonal.

Ta hanyar cin gasasshen kyayyen gyada, maza na iya guje wa cututtukan kumburi na tsarin kwayar halittar jini, kamar su adenoma ta prostate, da kuma rage haɗarin rashin haihuwa ko raguwar ƙarfi. Oneayan sanannun hanyoyi don cinye kayan don samun sakamakon da ake buƙata shine karɓar abincin abinci mai ɗorewa na dare, wanda ya ƙunshi babban cokali ɗaya na ruɓaɓɓen ƙwayoyin gyada da aka haɗe shi da ƙaramin cokali ɗaya na zumar kudan zuma.

Ga mazaje da ke aiki mai wuyar gaske ko yin wasanni, amfani da gyada ma zai kawo fa'idodi masu fa'ida, saboda ƙanƙanin samfurin na iya taimakawa wajen dawo da ƙarfi da inganta yanayin jikin gaba ɗaya cikin 'yan mintuna.

Bayan horo mai ƙarfi a cikin dakin motsa jiki, ɗimbin gyada da rabin ayaba zasu taimaka muku dawo da halayen tsoka. Godiya ga wannan cewa ba za ku ji zafi mai zafi ba gobe.

Gyada na yau da kullum na gyada

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Amfani da gyada yau da kullun na mutum ne ga kowane mutum. Ya dogara da dalilai da yawa (kiwon lafiya gaba ɗaya, kasancewar cututtuka na yau da kullun, ƙimar tsarin rayuwa a cikin jiki, da sauransu). Har yanzu, galibi masanan ilimin gina jiki sun ba da shawarar cinyewa ba fiye da gram hamsin na mata ba da kimanin gram saba'in da biyar na gyada.

Koyaya, ya kamata mu lura cewa kuna buƙatar cinye samfurin a cikin irin waɗannan adadi lokaci-lokaci. Amfani da gyada akai-akai na iya shafar narkewar abinci da haifar da rashin lafiyan wannan samfurin. Kuma mafi mahimmanci, idan baku ci waɗannan kwayoyi ba don ƙosar da yunwa azaman abinci mai zaman kansa.

Nawa za ku iya ci a kowace rana

– Tare da amfani da yau da kullun, bai kamata manya su ci fiye da gram 20 a rana ba, yara ‘yan ƙasa da shekaru 10 yakamata a ba su fiye da goro 4-5 a rana, matasa – ba su wuce 8 ba, – likita ya bayyana.

Gyada - Amfanin dafa abinci

Gyada tana da matukar farin jini a girki, musamman a cikin kayan Asiya. Yankakken kwayoyi wani bangare ne na biredi, salati, kayan ciye-ciye, da kayan lambu da nama. Gyada tana da mashahuri a cikin kayan marmari, saboda suna daga cikin girke-girke na waina, juya, cakulan, taliya, da sauransu Gasa da aka gasa da gishiri sun shahara sosai a matsayin abun ciye-ciye mai zaman kansa wanda mutane ke son ci tare da giya — kuma, man shanu, madara, da daban-daban gaurayawan.

Mecece mafi kyawun hanyar cin gyada?

Mecece mafi kyawun hanyar cin gyada? Ba za ku ci abinci ba a cikin komai a ciki kuma maimakon cin abinci?. Amsar ita ce: kuna buƙatar cin gyada a matsayin ɓangare na manyan jita-jita da zaƙi. Masu dafa abinci na zamani suna amfani da samfurin don shirya abubuwan kulawa da kayan zaki, kamar:

Kuna iya yin man gyada daga gyada, wanda zai zama samfuri mai mahimmanci ga waɗanda ke bin salon rayuwa mai aiki ko kuma waɗanda ke yin yaƙi da gangan ƙarin fam. Za ku koyi yadda ake girka samfur na musamman daga koyarwar bidiyo a ƙasa.

Yadda Ake Kirkin Gyada - Sauƙin Gyada A Gida

Gyaran gyada

Har ila yau, gyada tana da kyau don yin kowane irin abinci (kuma ba haka ba) salat, da kuma miya iri-iri. Za ku koya game da ɗayan irin wannan samfurin a ƙasa. Yana da kyau duka don sanya salad da kuma narkar da nama. Mafi kyau duka shine a dafa ɗan karen gida da shi.
Don shirya, kuna buƙatar haɗuwa:

Kuna buƙatar suturar kaji tare da wannan abun da ke ciki kuma ku bar shi ya jiƙa cikin firiji na dare. Bayan haka, zaku iya gasa, gasa, ko soya nama kawai a cikin kwanon rufi. Boiled shinkafa na iya zama abinci mai kyau ga irin wannan tasa.

Yadda ake saurin buɗewa da tsaftace gyada?

Za ku koyi yadda ake saurin buɗewa da kwasfa gyaɗa a wannan ɓangaren labarin. Don haka, bari mu fara da buɗewa, ko kuma, kawar da kwasfa. Babu wani abu mai wahala a cikin wannan saboda bawon gyada ba ya dacewa da hatsi. Ya isa danna kwafsa tare da ɗan ƙoƙari - kuma zai ruguje a cikin hannayenku.

Abin da ya rage shi ne fitar da hatsi. Don tsabtace adadi mai yawa na goro, zaku iya amfani da wannan dabara: kuɗa ƙwayoyin a farfajiya, ku sa allon sama. Sannan a hankali danna allon ƙasa a kan tebur. Bawo zai raba, kuma zaka iya cire kwayar.

Amma tare da nucleoli kansu, an rufe su da bawo mai ɗaci da ɗaci, dole ne ku ɗan ƙara tsayi kadan. Dayawa basu sayi na goro mai na kasafin kudi ba saboda basa son kwasar su na dogon lokaci. Amma ga waɗanda suka san asirin tsaftacewa, na ƙarshen ba matsala bane. Mu ma mun mallaki waɗannan asirin kuma muna raba su da jin daɗi.

Hanya ta farko ta ƙunshi ayyukan biye masu zuwa:

Maimaita aiki tare da sauran kwayoyi daga mataki na uku.
Hanyar hatsi ta biyu ta yi kama da ta farko, sai dai maimakon jakar zane, yi amfani da raga mai kyau, wanda yawanci ana sayar da kayan lambu a ciki.

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Hanya ta biyu ta tsaftacewa ta dace idan kuna son samun ɗanyen kernels.

A nan tafasasshen ruwa zai kawo agaji! Su ne ya kamata su zuba aserving na goro na mintina bakwai zuwa goma. Bayan lokaci ya wuce, dole ne ku tsiyaye ruwan, kuma ku wanke gyada a ƙarƙashin ruwan sanyi.

Dole ne ku bushe kwaya daga baya. Kyakkyawan bayani shine amfani da na'urar don bushe kayan lambu da 'ya'yan itace. Jimlar lokacin bushewa ya kai awanni shida a digiri 45 a ma'aunin Celsius.

Yaya ake soya gyada?

Yaya ake gasa gyada da kyau? A zahiri, babu hanyoyi da yawa don gasa. Za mu tattauna su a ƙasa.

A cikin kwanon frying - hanya mafi sauki da alama ta saba. Kwanon frying don irin wannan dalilin dole ne ya kasance mai kaurin-bango. Dole ne a wanke shi sosai, a goge a bushe, sannan a sanya shi da gishiri. Wannan zai kare gyada daga kamshi mara dadi. Kuna buƙatar soya hatsi a kan ƙananan wuta kuma motsa su koyaushe. Lura cewa wannan aikin yana buƙatar haƙuri da kulawa sosai!

A kan takardar burodi a cikin tanda. Wannan hanyar ta fi ta baya sauki saboda duk uwar gida tana bukatar ta zuba kwayayen da aka bare a jikin takardar burodin da aka yi rubutu da takardar sannan a sanya takardar a cikin murhun da ke dumama zuwa digiri 180 a ma'aunin Celsius. Bayan minti bakwai zuwa goma daga gasa kernels, cire kwayoyi a kan tebur kuma kwantar da shi a cikin tawul wanda aka yi da zaren halitta.

Cutar gyada da kuma contraindications

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Gyada na iya zama cutarwa ga mutanen da ke da rashin haƙuri ga sassan samfuran. Gabaɗaya, wannan goro yana da ƙarfi alerji, don haka fara cin shi da ƙaramin adadin.

Gyada ba ta da kyau ga mutanen da ke fama da larurar gout da arthrosis. Cin ƙwayoyi masu yawa na iya haifar da rikicewar narkewa.

Hakanan ya cancanci yin la'akari da babban abun cikin kalori na samfurin, yana da daraja iyakance yawan amfani idan akwai kiba, haka kuma ga waɗanda ke kula da nauyin su ko kuma suke cikin abinci.

Gyada iri

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

A zahiri akwai babbar rarrabuwar nau'in gyada. Ba shi da daraja a lissafa su duka, don haka za mu mai da hankali kan shahararrun nau'in gyada. Su huɗu ne kawai, kuma yadda ake kiran sunayensu na iya ɗan bambanta gwargwadon yankin.

Babban nau'in kirki ba, an sanya shi don yanayin mu, ana ɗaukarsa Valencia, Klinskaya, Krasnodarets da Stepnyak. Waɗannan su ne mafi ƙanƙancin son hankali ga yanayi kuma ba sa saurin kamuwa da cututtuka kamar su faty mildew da phyllostictosis.

Yaya ake tsiro da kirki a gida?

Tambayar sau da yawa tana yin sauti daga masu aikin lambu da yawa waɗanda suka mamaye tunanin bunƙasa gyada a rukunin yanar gizon su. A zahirin gaskiya, babu wani abu mai wahala game da wannan, kuma tsarin bai bambanta da tsiron wake, dawa, ko duk wani kayan lambu ba. Za mu bayyana mataki -mataki yadda ake yin shi daidai.

  1. Don haka, mataki na farko: zaɓi mafi ƙarfi kuma mafi tsaba don ƙwayoyin cuta. Mafi kyawun zaɓi zai zama kwayoyi daga girbin da ya gabata, amma tsaba ta shekara kafin ta ƙarshe sau da yawa tana riƙe kyakkyawan tsire-tsire. Yi la'akari da wani mahimmin yanayi: kirki ba zai zama ɗanye ba kuma bai kamata ya zama yana da ƙanshi mai daɗi ba.
  2. Mataki na biyu ya haɗa da jiƙa tsaba a cikin wani rauni mai ƙarfi na potassium permanganate. Lokacin riƙe iri shine minti goma sha biyar.
  3. Mataki na uku - wanke tsaba a ƙarƙashin matsin lamba na ruwan sanyi.
  4. Mataki na hudu - jiƙa ƙwarƙwar gyaɗa don ƙwayoyin cuta. Don wannan dalili, yi amfani da kayan gilashi ko filastik tare da tushe mai faɗi. Sanya 'ya'yan gyada da suka jike a cikin kwandon sai a zuba musu ruwan sanyi domin rufe su gaba daya. Rufe akwatin da gauze kuma bari tsaba su zauna na mako guda. A wannan lokacin, ƙwaya mai lafiya zai ƙyanƙyashe kuma ya ƙara girma cikin girma. Za a sami isasshen danshi ga shuke-shuke har sai farkon ganyayen farko a saman duniya ya siffofi.

Idan kun lura cewa tsaba sun ɗauki ruwa da yawa a lokacin kumburin kuma sun zama tsirara, to a hankali ƙara sabon sashin ruwa.
5. Bayan da tsiro suka bayyana, ya rage don aiwatar da mafi mahimmancin ɓangaren aikin - harbin 'harbin'. Wannan zai zama mataki na biyar kuma na ƙarshe a cikin ƙwayar ƙwaya.

Yadda za?

Wannan ya kamata ayi kamar haka: magudanar ruwa mai yawa daga akwati da tsaba, saka tsaba a wuri ɗaya a kan gauze mai ɗumi, sa'annan a ɗauki tsaba zuwa daki mai sanyi na kwana uku. Yana da kyau idan ginshiki ne, amma zaka iya amfani da firinji idan baka dashi. Nucleoli zai ji daɗi sosai a kan ƙananan firiji ko kuma a sashin adana kayan lambu. Bayan kwana uku, jiƙa tsaba a zafin jiki na awanni 24, sannan a dasa su a ƙasa.

Lokacin da kwayar gyada za ta kumbura ta yi ƙarfi, ka tabbata ka shirya gadon da za ka yi shuka a ciki. Don haka, yadda ake yin wannan daidai kuma kula da tsire don samun wadataccen girbi mai inganci, zaku koya daga sashe na gaba na labarin.

Yadda ake girma cikin lambu?

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Tambayar ma ta gama gari ce kuma tana buƙatar hankalin mazaunan bazara. Zamuyi kokarin bayar da cikakken bayani game da dukkanin wannan darasi.

Bari mu fara da ɗan narkewa kuma muyi magana akan ƙasa. Forasa don noman gyaɗa dole ne ta cika wasu sharuɗɗa.

Yanayin iska yayin dasa shukoki a cikin kasa ya zama ya kai kusan digiri 20 a ma'aunin Celsius, kuma zafin ƙasa a lokaci guda ya zama aƙalla digiri goma sha biyar. Heatananan zafin ƙasa zai haifar da ruɓewar harbe da iri, sabili da haka ba za a sami harbe ba.

Kyakkyawan abun da ke cikin ƙasa yana da mahimmanci don samun sakamakon da ake so. Ya kamata ƙasa ta zama sako -sako kuma takin, kuma mafi kyawun mafita zai zama ƙasa baƙar fata ko ƙasa tare da pH mai tsaka tsaki. Ka tuna cewa gyada tana girma mafi kyau a wuraren da garken dare (dankali, barkono mai kararrawa, da tumatir), hatsi, ko cucumbers suka yi girma a baya.

Shuka

Shuka gyaɗa ta fi kyau ta hanyoyi biyu: :asa mai murabba'i ko layi mai faɗi.

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

A yanayi na farko, nisan tsakanin tsirrai ya kamata ya zama aƙalla santimita sittin, a na biyun, wannan ya zama tazarar jere, kuma nisan tsakanin tsirrai bai kamata ya wuce santimita ashirin ba.

Tare da hanyar dasa-murabba'i mai square, rami ɗaya na iya ɗaukar tsaba har zuwa biyar a nesa da santimita bakwai daga juna. Idan ana noman gyada ta hanya mai fadi, sai a sanya hatsi biyu a cikin ramin.

Yankin noman gyada ya kamata ya zama mai sauƙi kuma, idan zai yiwu, ya kasance a kan tudu. Wannan zai samar da magudanun ruwa da kuma kawar da tsayayyen ruwan dake barazanar rubewar amfanin gona. Abin da ya sa yawancin lambu suka fi son shuka tsire-tsire na gyada a cikin abin da ake kira “mai wayo” ko kuma, a wasu kalmomin, manyan gadaje.

Kula da gyada abu ne da ke buƙatar kulawa. Ya ƙunshi aikin ban ruwa a kan lokaci, tuddai da ciyar da tsire-tsire, da kare su daga yiwuwar kwari.

Ruwa

Shayar da tsire-tsire ya kamata yalwatacce, biyo bayan sassauta ƙasa. Dole ne ruwan ya zama dumi kuma ya daidaita, dole ne ya zama ba shi da chlorine. Wannan shine dalilin da yasa tsire-tsire suke amfani da ruwa daga kwantena daban-daban don ban ruwa, ko kuma ana shayar dasu ne kawai da ruwan masana'antu, waɗanda basu dace da sha da dafa abinci ba. Shuka shuke-shuke da aka dasa a cikin hanyar murabba'i mai murabba'i ya kamata ya kasance a tushe, kuma tare da hanyar dasa broadband, cika ramuka da ruwa.

Wata rana bayan shayarwa, yana da mahimmanci a sassauta ƙasa. Duk tsawon lokacin noman gyada, tsirrai na bukatar tudu. A karo na farko ana aiwatar da aikin lokacin da tsire-tsire suka kai tsayi na santimita hamsin, tsauni na biyu shi ne bayan bayyanar furannin farko, kuma duk waɗanda ke biye da su ana yin su ne a tsakanin ta kwana bakwai.

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Ciyar

Ciyar da tsire-tsire iri daya ne da tsarin ciyar da asalinsu. Mafi kyawun zaɓi shine takin mai rikitarwa wanda ya ƙunshi iyakar abubuwan gina jiki. Don samun girbi mafi kyau, ciyar da tsire-tsire shine mafi kyau don yin aƙalla sau ɗaya a kowane mako biyu, kuma zai fi dacewa kowane kwana goma. Ainihin, wannan lokacin yana dacewa da lokacin:

Ina so a lura cewa yayin shirya gadaje a kaka, zai zama mai kyau a shirya gado don noman gyaɗa a gaba: ƙara takin, humus, takin mai ma'adinai mai rikitarwa, sannan a rufe shi da duhun mai mai duhu ko agrofibre.

Kariyar gyada daga kwari ta kunshi aiwatar da wasu matakai. Yakin ƙananan beraye da bear beyar. Galibi ana sanya guba da gwanaye iri-iri, ko kuma an gina sifofi na musamman don hana su kusantar kwandon gyaɗa. Hanyoyin ma'amala da beyar sune ƙirƙirar tarko na musamman don kwari da kame su koyaushe da lalata su.

Bayan wata biyar da rabi zuwa shida daga fara noman iri, zaka iya girban gyada kai. Idan duk ayyukan an aiwatar dasu daidai da fasahar noman, to girbin zai faranta muku rai. Matsakaicin adadin busasshiyar gyaɗa da aka yiwa girba daga murabba'in mita ɗaya zai iya kaiwa gram ɗari da hamsin.

Gaskiya mai ban sha'awa game da kirki

Gida na gyada

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

A tarihin noma a tsohuwar duniya, ana iya sanya gyada a matsayin sabon amfanin gona. Ofasar gyada ita ce Kudancin Amurka - mai yuwuwa tuddai na Andes na Bolivia. Binciken archaeological ya ba da labarin farko game da kirki a filayen binne Peru na ƙarni na XII-XV.

Wadannan binciken sun nuna cewa Indiyawa na kasar Peru sun noma gyada da ake kira ankhuk tun kafin zuwan Turawa can. Tare da binciken da Amurka tayi, gyada ta tsallaka Tekun Pacific zuwa tsibirin Moluccan da Philippine (tare da hanyar teku da Magellan ya gano). Daga nan zuwa Indiya, Japan, China, Indochina kuma suka bazu a kudancin Asiya.

Wannan al'ada tazo ne a Afirka a farkon ƙarni na 16. a lokacin da yake tattaunawa mai daɗi tsakanin Brazil da gabar Afirka ta Yamma. Gwanin gyada ya kawo jiragen ruwan Amurka a can, kuma a nan amfanin gona ya bazu cikin sauri da yaɗuwa.

Turai

Mayakan Fotigal ne suka kawo gyada zuwa Turai a farkon ƙarni na 16, amma ba daga Amurka ko Indiya ba. Daga China.
Babu shakka, wannan shine dalilin da ya sa ake kiran gyada da ƙirar Sin a Turai. A Nahiyar Turai, an fara sanin gyada a Spain. Daga nan ne ta shiga Faransa, inda aka fara gwada wannan al'adar a cikin lambun tsirrai a Montpellier.

Noman gyada a Faransa ya sami mahimmancin tattalin arziki ne kawai a farkon karni na 19. Koyaya, gyaɗa ba ta sami ƙarin ci gaba a wannan ƙasar ba tunda wake da aka shigo da shi (musamman daga Senegal) ya kasance mai arha. A Turai, ban da Spain da Faransa, ana kuma yin gyaɗa a lokuta daban-daban a Italiya, Balkans, da tsibirin Bahar Rum.

Kayan gyada

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Idan kuna tunanin cewa gyada kawai gishiri ne mai giya don giya, to zakuyi mamakin faɗin aikinsu. Gyada tana daga cikin tsaba mai mahimmancin gaske, tunda wake yana ɗauke da mai da ya kai 60% da furotin fiye da 30%. Saboda haka, sarrafa shi a cikin mai.

Ciwon sanyi yana samar da mafi girman maki na kusan mai marar launi - kyakkyawan samfurin abinci ba tare da wari ba, tare da dandano mai dadi kusan kamar man zaitun. Ana amfani da shi ne don shirya mafi kyawun nau'in kifin gwangwani, margarine, kayan zaki (cakulan), da kayan burodi kuma ana amfani dashi a fannin harhada magunguna.

Mai na gyada

Graananan maki na mai mai kyau ne don yin sabulu, kuma mai inganci, zaku iya samun abin da ake kira sabulun Marseilles. Cincin mai da abinci shine ingantaccen abinci mai gina jiki wanda ake amfani dashi don kiwon kaji da shanu, musamman dabbobi dabbobi. Kamar ciyawar da ke ciki, saman sun dace da dabbobi kuma kusan suna da ƙoshin lafiya kamar hay alfalfa.

Ana amfani da ganyen wake a matsayin kayan mulching don inganta yanayin kasa, zuriyar dabbobi a cikin kiwon kaji da kuma gini (don kirkirar allon kwaya ko kayan sanya abubuwa), don samar da marufi.

Mafi kyawun ulun kayan lambu, ardil, shine furotin gyada, sannan kuma ɗanyen abu ne da ke samar da robobi, manne, da sauran kayayyaki masu yawa. Hakanan, kasancewar tsire-tsire masu tsire-tsire, gyada ita ce mai gyara ƙasa mai kyau kuma, kamar alfalfa, tana wadatar da ita da nitrogen.

An san cewa gasassun ƙwaya suna da daɗi da kansu. Don haka suna da kyau duka, wani lokacin gishiri ko zaƙi. A cikin niƙaƙƙen nau'i, shugabanni suna haɗuwa da su cikin kayan abinci masu yawa, kofi, creams da pastes iri-iri, abubuwan sha, halva. Wadannan kwayoyi suna da adadin kuzari sosai: kilo daya na wake na gyada yana samar da adadin kuzari 5960.

A Afirka, gyada kayan miya ne ko kuma gauraye da gero ko shinkafa. A kasar Sin, gyada tana aiki ne a matsayin kayan abinci don shirya nau'ikan abinci sama da 300. Shahararriyar magani a Amurka ita ce dakakken gyada, zuma, garin waken soya, malt, man gyada, sannan a nika su da kyau.

Amfanin gyada

Kirki ba - Bayanin goro. Amfanin lafiya da cutarwa

Kowa ya san ainihin abincin da ke da "lafiya." Waɗannan su ne 'ya'yan itatuwa da kayan marmari, kifi da abincin teku masu wadatar abubuwa masu mahimmanci ga jiki. Amma ya zama cewa wani nau'in kayan abinci yana kawo lafiyarmu ba ƙaramin fa'ida ba, amma waɗanda masana abinci mai gina jiki ke mantawa da su, suna daidaita shi da "abincin ballast." Ɗayan irin wannan samfurin shine gyada.

Bincike daga Jami’ar Jihar Florida ya nuna cewa gyada na da matukar wadata a cikin sinadarin antioxidants, wanda ke kare kwayoyin halitta a cikin jiki daga cutarwa masu saurin yaduwa. Da farko dai, polyphenols din da ke ciki suna da kayan antioxidant - mahadi da ke kusa da tsarin sunadarai zuwa abubuwan antioxidant na jan giya, yana mai da shi daya daga cikin mahimman hanyoyin hana cututtukan zuciya da jijiyoyin jini.

Af, kamar yadda masana kimiyya suka gano, bayan gasa gyada, abun ciki na polyphenols a cikinta yana ƙaruwa da kashi 20-25. Wato ’ya’yan ’ya’yan itace ma sun fi amfani ga lafiya. Kuma idan muka kwatanta gyada dangane da tasirin su na antioxidant tare da sauran samfuran, ya bayyana cewa, tare da strawberries da blackberries, sun kasance na biyu kawai ga rumman, sanannen jagora a cikin abun ciki na antioxidants.

Amfani da illolin danyen gyada

Danyen gyada na iya rushe tsarin narkewar abinci. Bugu da kari, ba tare da sarrafa shi ba, ba ya zama tushen sinadarai ga jiki.”

– Halin da ake samu na abubuwan ganowa zai kasance mai girma sosai bayan jika gyada. Ana kiran wannan tsari kunnawa. Yana taimakawa wajen kawar da acid phytic, wanda ke lalata ƙwayar ma'adanai, da kuma masu hana enzymes masu narkewa - abubuwan da ke toshe aikin su. Abin da ya sa mutane da yawa suna jin nauyi ko jin zafi bayan cin abinci (musamman wuce kima) kwayoyi, Anna Tsukanova ta lura.

A cewar likita, ya kamata a jika gyada na tsawon sa'o'i 7-10 don kawar da mummunan halayensa. Bayan da kwayoyi za a iya bushe a cikin tanda a 40-45 digiri ko a cikin dehydrator. Dole ne a cire fata, saboda yana dauke da mafi yawan abubuwan gina jiki.

Bugu da ƙari, za ku iya yin madarar goro daga ƙwayayen da aka jiƙa: ku haɗa kashi 1 na goro tare da sassa 3 na ruwa, sara a cikin blender da iri.

Irin wannan samfurin yana riƙe da duk amfanin gyada, amma ya fi dacewa don narkewa da haɗuwa.

Amfani da cutarwar gasasshen gyada

– Gasasshen gyada ana la’akari da lafiya fiye da danye, saboda saboda ƙarancin danshi yana ƙara yawan abubuwan gina jiki, gami da antioxidants da bitamin E. Don haka abun ciki na polyphenols yana ƙaruwa da 25%. Har ila yau, abun ciki na zinc yana ƙaruwa, wanda ke taimakawa wajen samar da kwayoyin testosterone, wanda kai tsaye ya shafi tasiri da aiki na spermatozoa a cikin maza, mai gina jiki ya lura. Har ila yau, tsarin frying yana ƙara yawan rayuwar kwayoyi. Babban abu shine kada kuyi overcook, in ba haka ba za su rasa duk amfanin.

Gyada - RIA Novosti, 1920, 03/11/2021

Amfani da illolin gyada mai gishiri

– Babu shakka gyada mai gishiri tana dauke da dukkan amfanin goro, amma saboda yawan sinadarin sodium yana haifar da kumburi da kuma yawan matsi. Wannan ba zai amfanar da mutanen da ke da ciwon koda da cututtukan zuciya da suka rigaya ba. A lokaci guda kuma, idan ba ku yi amfani da gyada mai gishiri ba, to a cikin mutum mai lafiya ba zai haifar da mummunar tasiri ba.

Amfani da illolin man gyada

Man gyada ita ce tushen samari saboda yawan sinadarin antioxidants, kuma bitamin da ke cikin samfurin na inganta ingancin fata, farce da gashi. Bugu da ƙari, samfurin 

yana inganta ingantaccen ginin tsoka a lokacin motsa jiki. A lokaci guda, saboda yawan abubuwan gina jiki da furotin, yana da illa ga mutanen da ke fama da cututtukan arthritis, arthrosis, gout, saboda abun ciki mai kitse - ga mutanen da ke da ra'ayi na kuraje, saboda hemostatic Properties - tare da varicose veins.

Amfani da illolin gyada a cikin ciwon sukari

Ma'anar glycemic na gyada shine 13, saboda kwaya baya haifar da sakin sauri 

na hormone insulin.” - Yin amfani da gyada matsakaici yana rage haɗarin ciwon sukari. Bugu da ƙari, yana taimakawa wajen daidaita matakan sukari na jini, don haka ana bada shawara don gabatar da shi a cikin abincin marasa lafiya da nau'in ciwon sukari na 2, likita ya bayyana. A lokaci guda, saboda girman darajar makamashi, samfurin ya kamata a cinye a cikin daidaitawa.

Gyada a magani

Ana ba da shawarar wannan gyada sau da yawa ga masu ciwon sukari a cikin matsakaici, kuma ana ba da shawarar man gyada don asarar nauyi. ” A cewar masanin, samfurin yana da kyau ga tsarin zuciya da jijiyoyin jini, yana ƙarfafa tsokar zuciya, kuma antioxidants suna kare kariya daga tasirin kyauta. radicals, wanda sau da yawa yakan haifar da ciwon daji. Bugu da ƙari, fiber a cikin gyada mai tsabta yana taimakawa wajen inganta aikin hanji da motsi. Yin amfani da samfurin yana ba da gudummawa ga daidaitawar stool, hana maƙarƙashiya ko rage yanayin tare da matsalar data kasance.

Yadda za a zabi

Sabo, amintaccen cin gyada suna da busassun nucleoli masu sheki waɗanda ba su bambanta da launi ba. Ƙarfin goro, mafi sabo da aminci. Kwayar gyada mai launin rawaya da mai ɗaci ɓarna ce kuma mai haɗari da yakamata a jefar da ita.” - Idan an adana shi ba daidai ba, naman gwari yana tasowa a saman gyada - aspergillus, wanda ke samar da aflatoxin. Yana da wani karfi carcinogen wanda zai iya shafar dukkan gabobin da kyallen takarda, musamman hanta da kodan. Hakanan zai iya haifar da jinkiri a cikin girma da haɓakar yara, yana rage rigakafi. A cikin manyan allurai, abu yana haifar da guba mai tsanani, wanda yawanci yakan haifar da lalacewar hanta kuma yana iya zama barazanar rai. Idan, lokacin buɗe akwati na goro, "hayaki" ko gajimare na fari, launin toka ko ƙurar ƙasa ya bayyana, wannan alama ce ta cututtukan fungal. Ba za ku iya cin irin wannan gyada ba, da kuma shakar wannan kura, in ji Anna Tsukanova.

Yadda da yadda ake adana Gyada

A adana gyada a wuri mai duhu, sanyi. Yana da kyawawa cewa a lokaci guda ya kasance a cikin kwandon gilashin da aka rufe. Rayuwar shiryayye na irin waɗannan kwayoyi tare da ajiya mai dacewa shine shekara 1.

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