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Rhubarb shine tsire-tsire, wanda mutane da yawa suka manta da shi kuma suke ganin saƙa ce, amma ana iya amfani dashi don yin kayan zaki.
May yana kan cika don lokacin rhubarb, wanda ke nufin zaku iya gwaji tare da sabbin abubuwan dandano da haɗuwa. Rhubarb yana cikin tsire -tsire masu tsire -tsire na dangin buckwheat. An samo shi a Asiya, Siberia, da Turai. Mutane da yawa ba sa mai da hankali ga shuka da manyan ganye kuma suna ɗaukar sa a matsayin ciyawa, amma wannan baya hana wasu amfani da shi don yin kayan zaki masu daɗi.
Ana cin ƙananan ganyen rhubarb. Ana amfani da rhubarb mai daɗi da daɗi a cikin burodi, biskit, murƙushewa, suna yin jam, jelly, mousses, puddings, 'ya'yan itacen candied,' ya'yan itacen stew, jelly da sauran kayan zaki da yawa. Misali, a Burtaniya, Ireland da Amurka, rhubarb kek yana da mashahuri kuma abin so.
Haɗuwa da abun cikin kalori na Rhubarb
Rhubarb shine 90% tsarkakakken ruwa. Sauran 10% na shuka ya ƙunshi carbohydrates, fats, sunadarai, ash da fiber na abinci.
Ganyen ya ƙunshi yawancin ascorbic acid da bitamin B4. Hakanan yana da wadatar bitamin masu zuwa: A, B1, B2, B3, B6, B9, E da K. Rhubarb ya cika da macro da microelements da yawa, daga cikinsu akwai phosphorus, magnesium, sodium, calcium, potassium, iron, selenium, zinc, jan karfe da manganese.
Rhubarb shine samfurin ƙananan kalori, saboda 100 g ya ƙunshi 21 kcal kawai.
Rhubarb: amfanin gona
Bayan fa'idodi bayyanannu na amfani da rhubarb a girki, tsiron ma magani ne na halitta.
Rhubarb tsire-tsire ne wanda zai taimaka inganta ci abinci, narkewa da ƙosar da jiki da abubuwa masu amfani. Ya ƙunshi bitamin A, B, C, PP, carotene, pectin, kazalika da potassium, magnesium, phosphorus kuma yana da kayan yau da kullun na yau da kullun.
Rhubarb yana da kyau kuma yana da laxative. Yana da sakamako mai amfani akan matakan sukarin jini da ƙarancin gani. Rhubarb ana amfani dashi azaman maganin sanyi-sanyi, da kuma rashin jini.
Harm
Kada ayi amfani da rhubarb a cikin allurai masu yawa a lokacin daukar ciki da cututtuka irin su ciwon suga, rheumatism, gout, peritonitis, cholecystitis, halin gudawa, saurin appendicitis, zubar jini a hanji, basir mai zubar jini, duwatsun koda, kumburin mafitsara da oxaluria.
Rhubarb: menene za a dafa?
Akwai girke-girke da yawa don jita-jita na rhubarb akan Intanet. Masu dafa abinci da masu son abinci iri ɗaya suna raba girke-girke da abubuwan da suka fi so. Misali, lafiya da dadi:
Biskit tare da rhubarb da strawberries.
- Mix 400g yankakken rhubarb da 400g yankakken strawberries, ƙara 100g na kwakwa, 40g tapioca sitaci da 1 tsp. ainihin vanilla.
- Hada da hannu ko a cikin kwano mahaɗi 225 g na siyayyen gari, man shanu 60 g da man kwakwa 40 na gyada don yin ƙanƙara.
- Ƙara 2 tsp. apple apple cider vinegar da ¼ gilashin ruwan kankara tare da kankara, gauraye a cikin taro iri ɗaya.
- Shape kullu a cikin kek ɗin lebur kuma a sanyaya a cikin minti 30.
- Cire kullu tsakanin zanen takardar burodi guda biyu, canja wurin cika a cikin kullu kuma gasa a cikin tanda da aka rigaya zuwa digiri 180 na mintuna 40-50.