Rice

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Shinkafa ita ce ɗayan shahararrun jita-jita a duniya. Mutane da yawa suna danganta kayan abinci na musamman ga shinkafa, suna la'akari da shi magani ga cututtuka da yawa. Amma fa'idodin waɗannan hatsi ya dogara da dalilai da yawa, kuma wasu nau'ikan na iya cutar da jiki.

Mutane sun shekara dubu tara suna noma shinkafa. Ya bayyana a Turai shekaru dubu da suka gabata, kuma kakanninmu sun kira shi “Saracen gero”. Kowa yana da abincin da ya fi so: madarar alade, pudding kabewa, shinkafa mai ƙanƙara da zuma, pilaf, da dai sauransu Kuma galibin waɗannan jita-jita ana iya samun su a cikin littattafan girki na kakanninmu. Sabili da haka, magana game da shinkafa yana nufin samfurin da aka daɗe ana ƙaunarsa kuma ya dace da al'adun Turai.

Tarihin shinkafa

Ba abin mamaki ba ne da suke cewa mutum yana da ƙasar haihuwa inda aka haife shi kuma inda ake ƙaunarsa. Hakanan za'a iya faɗi ga yawancin amfanin gona da jita-jita. Misali, asalin kasar shinkafa tsohuwar China ce. Duk da wannan, fiye da kashi biyu bisa uku na yawan mutanen duniya suna kiran shinkafa abincin da suka fi so.

Theaunar ƙasar gaba ɗaya ga waɗannan ƙwayoyin ba ta zo nan da nan ba. Don samun tausayin talakawa, shinkafa, kamar sauran albarkatun gona, ta daɗe da tafiya mai tsawo.

Ya shahara sosai a cikin kasar Sin tun daga farkon shekaru dubu uku BC; daga can, ya zo Indiya. Af, Indiyawan ce muke bin bashin noman shinkafa mai tsayi. Sannan, tun kafin zamanin mu, shinkafa ta mamaye dukkan yankin Asiya.

Ya bayyana a cikin Turai kusan ƙarshen. Baya shinkafa yana da sunan Saracen alkama, Saracen hatsi. Daga baya ne a cikin harsunan Turai, ya zama kamar Riis.

Shinkafa tana tsiro a Afirka ta Tsakiya da Gabas, Polynesia da Melanesia, da Kudancin Turai. A cikin Spain da Italiya, an saba da shinkafa tun daga farkon Zamanin Tsakiya, a Girka da Albania, Yugoslavia da Bulgaria - kuma daga zamani mai nisa. Akwai gonaki a Amurka. Koyaya, Asiya ta kasance kuma har yanzu itace babban yankin noman shinkafa.

A cikin dogon tarihin cigabanta, shinkafa ta samu canji.

Fiye da nau'ikan botanical 20 an san su akan nau'ikan 150, da kuma iri-iri na noma. Wannan nau'ikan ya kasu kashi biyu manyan rukuni: doguwa, sirara, siririyar hatsi ta asalin Indiya da zagaye, gajeren shinkafa na asalin Jafananci.

Shinkafa fari ne da baƙi, purple, ja (a hanya, ya fi gina jiki), beige, rawaya, yaci. Amma irin wannan hatsin har yanzu yana da mahimmanci ga yankinmu.

Nau'in shinkafa

Akwai shinkafa iri uku a kasuwarmu a yau: launin ruwan kasa, daji ko baƙi, ba a goge ko launin ruwan kasa ba, da fari na yau da kullun. Ana samun matsakaicin abubuwan gina jiki a cikin baƙin shinkafar daji.

A matsayi na biyu shinkafar da ba a goge ba; tana da launi mai ruwan kasa tunda hatsi yana riƙe da harsashi mai yalwar fiber da bitamin.

Cereal na farin launi an goge shi a hankali, yana ƙunshe da odar nauyin ƙarancin abubuwan gina jiki fiye da launin ruwan kasa “ɗan’uwansa,” kuma zaɓi “matsakaita” an haɗa shi, wanda ke da launin ruwan kasa mai haske. Yana riƙe da yawancin abubuwa masu amfani. A lokaci guda, bayyanarta ya fi kyau kuma ya kusa da farar shinkafa.

Abun ciki da abun cikin kalori

Shinkafa tushe ne na bitamin B (B1, B2, B3, B6), wanda ba makawa ne ga ayyukan jijiyoyin jiki na yau da kullun, don haka ana iya ɗaukar shinkafa da haƙƙin abinci ga tsarin juyayi na tsakiya. Daga cikin ma'adanai da wannan hatsi ke da wadata a ciki, sinadarin potassium ya yi fice sosai; a cikin ƙananan adadin, hatsin shinkafa ya ƙunshi alli, iodine, baƙin ƙarfe, zinc, phosphorus.

• Sunadaran, 5.92 g,
• Mai, 1.53 g,
• Carbohydrates, 56.11

Abincin kalori na shinkafa shine adadin kuzari 130/100 g

Amfanin shinkafa

Fa'idodin shinkafa ya samo asali ne daga abubuwan da ya kunsa, wanda ya kunshi hadadden carbohydrates (har zuwa kashi 80); kimanin kashi 8 cikin XNUMX na adadin shinkafar yana cike da mahaɗan furotin (amino acid takwas masu mahimmanci ga jikin mutum). Amma mafi mahimmancin kadarorin wannan samfurin shine cewa baya ƙunshe da alkama (furotin na kayan lambu wanda zai iya haifar da halayen rashin lafiyan mai tsanani).

Hakanan akwai fiber a cikin waɗannan hatsi, kodayake rabonsa ƙarami ne - kashi 3 cikin ɗari kawai. Theungiyar bitamin da ma'adinai na abubuwan shinkafa ba su da faɗi sosai, amma yana da mahimmanci ga lafiya.

Babban sinadarin potassium na shinkafa yana magana akan babban rawar da yake takawa wajen kula da tsarin jijiyoyin jini. Bayan haka, lokacin shiga jikin ɗan adam, hatsi yana haɗuwa da gishiri da ake da shi kuma yana kawar da ƙima. Ba kwatsam ba ne cewa abincin shinkafa ya shahara wajen cire gishiri daga gidajen abinci a cikin tsofaffi.

Shinkafa ma tana da amfani a gaban cututtukan koda da na fitsari.

Magungunan mutane

A cikin maganin gargajiya, ana amfani da wort na shinkafa don ciwon huhu, cututtukan huhu, ciwon makogwaro, mura, da kuma wakilin antipyretic.

Ofaya daga cikin fa'idodin amfanin shinkafa shine tasirin ta. Sau ɗaya a cikin ciki, yana rufe bangonsa a hankali kuma yana rage tasirin mucous don saduwa da ruwan 'ya'yan itace. Wannan kayan yana da mahimmanci ga mutanen da ke da babban acidity na ruwan 'ya'yan itace da waɗanda ke fama da gastritis ko raunin ulcerative na mucosa na ciki.

Wata fa'ida ta amfani da shinkafa ita ce shan abubuwan da ke shiga jiki da sauran abinci.

Shinkafa tana da kayan tsafta, tana dawo da abinci bayan doguwar azumi da rashin lafiya mai tsanani, tana daidaita bacci, tana inganta shayarwa ga mata masu shayarwa, har ma tana kawar da warin baki.

Saboda kaddarorinta masu fa'ida, likitocin yara sun bada shawarar shinkafa a duk duniya a matsayin abinci na farko da zai dace da jarirai. Zai yiwu a gabatar da alawar cikin abincin yaron, farawa daga watanni shida. Wadannan hatsi suna da kaddarorin da suke da amfani da cutarwa a lokaci guda; 'hatsinsa yana ƙunshe da abubuwan da ke hana motsin hanji aiki. Sabili da haka, ruwan shinkafa na ɗaya daga cikin magungunan gargajiya na "jama'a" don cutar gudawa da gudawa.

Da farko dai, dole ne a faɗi game da kaddarorin gyaran shinkafa. Wadanda ke yawan fama da nauyi a cikin hanji suna bukatar yin hattara da wannan hatsin.

Yana da kyau a tuna da cutarwa da fa'idodi ya danganta da nau'ikan da kuma yadda ake sarrafa shi: farar shinkafa samfur ce mai ladabi, kuma yawan amfani da ita yana haifar da ci gaban ciwon sukari, cututtukan zuciya da jijiyoyin jini, hypovitaminosis, da nauyin da ya wuce kima.

Sarrafa samfurin yayin jigilar kayayyaki a cikin jirgi yana taka muhimmiyar rawa wajen haɓaka cutarwar shinkafa: ana goge shi da cakuda glucose da talc kuma an wadata shi da bitamin na roba. Talc yana bada sheƙi da haske na waje, kuma glucose yana inganta ɗanɗano. Sabili da haka, don haskaka haɗarin haɗuwa da irin wannan samfurin, yana da kyau a zaɓi nau'ikan alatu na yanayi (gami da na gida).

5 Abubuwa masu ban sha'awa game da shinkafa

1. Masana kimiyyar Jafananci suna da'awar cewa hatsi mai launin ruwan kasa yana kara hankali da ƙwaƙwalwa.
2. A China, ana fassara kalmar "fasa kwanon shinkafa" a matsayin "ku daina aiki."
3. Shi ne babban abincin kusan rabin yawan mutanen duniya, kuma yana ɗaukar lita 5,000 na ruwa don samar da kilogram 1 na hatsi mai ban ruwa.
4. Kalmomin “abinci” da “shinkafa” iri ɗaya ne a cikin harsunan Asiya da yawa, kuma a cikin Sinanci, ana fassara mahimmancin “karin kumallo,” “abincin rana,” da “abincin dare” a matsayin “shinkafar farko,” “tsakar rana,” “marigayi. ”
5. Da dadewa a kasar Japan, mata sun yi amfani da wannan hatsi da shinkafa wajen yin fari da sake farfado da fata. Gari, decoctions, da gruel tsarkakewa da fari fata daga shekaru spots da freckles.

Cutar da contraindications

Yana da mahimmanci a tuna yawan adadin kuzari a cikin shinkafa. Kuma la'akari da cewa wannan ba kayan abinci bane. Lura ga duk masoya wannan hatsi: gram 100 daga ciki ya ƙunshi adadin kuzari 350. Saboda haka, cin shinkafa don asarar nauyi ba kyakkyawan ra'ayi bane.

Kuma idan nauyinku ya ninka sau da yawa fiye da na yau da kullun, shinkafa gabaɗaya ana hana ta.

Wannan hatsin hade da nama yana da matukar wahala ga ciki.
Likitoci sun ba da shawara game da cin shinkafa don ciwan ciki da maƙarƙashiya.

Yadda ake dafa shinkafa

Ana shirya

Idan kuna son dafa shinkafa marar yalwa, ku wanke ta ƙarƙashin ruwan sanyi kafin ku dafa. Wannan zai cire sitaci wanda ke da alhakin tsinkewa. Kurkura shinkafar kusan sau biyar ko fiye har sai ruwan ya fito sarai. Hanya mafi dacewa don aiwatar da wannan hanyar ita ce ta sieve mai kyau.

Wasu jita-jita, irin su risotto, suna buƙatar naman shinkafa don dafawa. A wannan yanayin, bai kamata ku kurkura shi ba. A matsayin makoma ta karshe, zaka iyakance kanka ga ruwa guda daya don wanke duk abinda ya wuce gona da iri.

Don dafa shinkafa da sauri, zaka iya jiƙa shi na mintina 30-60. Sannan lokacin girki zai ragu da kusan rabi. Koyaya, a wannan yanayin, yana da kyau a rage yawan ruwan da ake amfani dashi wajen girki.

Gabaɗaya anyi imanin cewa dafa waɗannan hatsin yana buƙatar ruwa ninki biyu. Amma wannan kwatankwacin kusan haka ne. Zai fi kyau a auna girman ruwa dangane da nau'in:

• dogon-hatsi - 1: 1.5-2;
• matsakaiciyar hatsi - 1: 2-2.5;
• zagaye hatsi - 1: 2.5-3;
• tururi - 1: 2;
• launin ruwan kasa - 1: 2.5-3;
• daji - 1: 3.5.

Tabbatar karanta umarnin akan marufin. Maƙerin ya san takamaiman aikin sarrafa shinkafar kuma yana ba da shawarar mafi kyawun ruwa.

Yi jita-jita

Zai fi kyau a dafa shinkafa a cikin tukunyar ruwa tare da ƙasa mai kauri: ana rarraba yanayin zafin nata daidai. Hakanan zaka iya dafa shi a cikin babban skillet. A gargajiyar gargajiya ana amfani da pilaf.

Dokokin dafa abinci

Idan kun dafa shinkafa a cikin tukunyar ruwa, kawo ruwan gishirin a tafasa, sannan ku zuba hatsi a ciki. Sanya shi sau ɗaya don hana hatsi mannewa zuwa ƙasan. Sai a jira har kwanon ya fara tafasa, a rage wuta zuwa wuta, sai a rufe kwanon da murfi.

Kar a daga murfin yayin dafa abinci. In ba haka ba, shinkafar zata dauki tsawon lokaci kafin ta dahu. Idan kanaso shinkafar ta zama mai farfashewa, kar a jujjuya ta (banda karo na farko). In ba haka ba, hatsi zai karye ya saki sitaci.

Matsakaicin lokacin girki, dangane da nau'in, shine:

• fari - minti 20;
• parboiled - minti 30;
• launin ruwan kasa - minti 40;
• daji - 40-60 minti.

Lokacin da aka shirya alawar, cire shi daga wuta sai a tsaya na mintina 10-15. Idan akwai ruwa a cikin shinkafar da aka gama, kwashe ta ko rufe kwanon rufin da tawul busasshe: zai sha danshi da yawa.

Yadda za a zabi shinkafa

Fari, baƙi, launin ruwan kasa, har ma da daji - irin waɗannan nau'ikan tsakanin hatsi halaye ne kawai na shinkafa. Sakamakon abincin da aka shirya kai tsaye ya dogara da fasali, tsayi, da launi. Kyakkyawan zaɓaɓɓen iri yana ƙayyade 90% na nasara a cikin girkin pilaf, sushi, kuma, ba shakka, talakawa. Idan, a matsayinka na ƙa'ida, talakawa ba su da wata tambaya game da yadda ake dafa hatsi-hatsi, wasu masu siye har yanzu suna amfani da sunayen ban mamaki kamar "arborio," "Jasmine," da "indica." Fahimtar sarkakiya game da zabin shinkafa.

Doguwa har ma ya fi tsayi

Dogon shinkafa na hatsi (indica) ya dace da waɗanda ke ba da shawarar yawaita. Irin waɗannan hatsin basa mannewa yayin girki kuma ya zama ya zama mai lalacewa. Matsakaicin-hatsi ya fi guntu tsayi kuma ya fi faɗi, kuma a lokacin dafa abinci, yana shan ƙarin danshi, don haka ƙwayoyinsa ke manne kaɗan, amma a lokaci guda, akushin ya zama mai taushi mai taushi. Wannan iri-iri ya dace da miya, pilaf, risotto, da paella. Mafi mashahuri iri-iri tsakanin mutanen gari shine hatsi mai zagaye. Ya ƙunshi adadi mai yawa na sitaci, saboda haka yana da kirim yayin gama shi. Zagaye shinkafa ya dace don yin sushi, pies, romo mai ɗanko, puddings, casseroles.

Shinkafa na iya zama nau'ikan 2, an goge shi kuma ba a goge shi ba. Goge shinkafa hatsi ne wanda aka bare. Ba daidaituwa ba ne cewa masu sha'awar salon rayuwa suna kauracewa irin wannan hatsin. Dangane da abun cikin bitamin da microelements, yana ƙasa da nau'ikan da ba a kula da su ba. Abincin mara kyau, wanda aka adana harsashi, ana ɗaukarsa lafiyayyen abincin abinci. Ya kamata a tuna cewa shinkafar da ba a goge ba tana ɗaukar nunka sau biyu don dafawa kuma, koda bayan tsawan magani mai zafi, zai fi sauran nau'ikan wahala.

Ga komai nasa

A cikin duka, akwai manyan nau'ikan shinkafa sama da 20 da bambancin fiye da 150. A cikin launi, groats farin tabarau ne, kuma a cikin yanayi; akwai kuma ja, da shunayya, da rawaya, har ma da baƙin hatsi. Bari muyi magana game da shahararrun iri.

Basmati. A yaren Hindi, kalmar “basmati” na nufin “kamshi”. Wannan babban nau'in shinkafa ne wanda yake girma a Indiya da Pakistan. Basmati yana da ɗanɗano mai ɗanɗano mai ɗanɗano, baya tsayawa tare yayin girki, sai ya zama ya zama mai daɗaɗa. Abincin gefen gefen da ya dace don yawancin jita-jita.

Jasmin. Wannan nau'ikan hatsi na Thai yana da ƙanshi mai daɗi kamar furannin Jasmin. Farar shinkafa ta zama mai laushi, amma a lokaci guda, dogayen hatsinta basa tafasawa kuma suna riƙe da sifar su. Wadannan kayan kwalliyar suna da kyau don shirya salads, abinci na gefe, da kayan zaki.

Red. A Faransa, inda wannan hatsi yake girma, an daɗe ana alaƙa da sako. Amma a Asiya, jan hatsi yana da halaye daban daban. A can, wannan nau'ikan yana da mahimmanci tun zamanin da kuma yana ɗaya daga cikin masu amfani. Jan shinkafa baya tafasa kuma yana ɗaukar ɗanɗano mai ƙanshi a ƙarshen tafasar.

Black Tibet. Hakikanin daji (baƙar fata) ainihin ciyawar ciyawa ce ta dangin hatsi. Mahaifinta shine Arewacin Amurka, amma yanzu shinkafar daji ta shahara a wasu yankuna. Baya ga madaidaicin saitin bitamin da ke da alaƙa, wannan hatsin yana da wadata musamman a cikin magnesium da zinc, potassium, da folic acid.

arborium. Shinkafar arborio mai matsakaiciyar dan italiya tana da kadara ta musamman: yayin girki, tana samun daidaiton kirim kuma tana sha da dandano da ƙamshin dukkan abubuwan da ke cikin tasa.

Kamolino. Manyan hatsi da zagaye na Masar sun fi man kayan lambu kyau, don haka suna samun inuwa-kirim mai tsami. Bayan tafasa, shinkafar tana riƙe da taushi da ƙyalli, amma hatsi ba ya manne tare. Sushi, porridge, da kayan zaki masu daɗi suna amfani da camolino.

Sauran iri

Mutanen Espanya. Bomba, Valencia, da Calasparra suna da kyau iri. Пkrytы daidai sha ruwa kuma ya kasance crumbly. Shinkafar Spain tana sanya paella da pilaf mai daɗi.

Krasnodar. Wannan hatsi mai hatsi shine mafi arewa a duk duniya. Shinkafar Krasnodar tana da kyau don yin miya, sushi, puddings, da hatsi.

Uzbek don pilaf. Nau'in almara na chungara, devzira, da dastar-saryk suna shahararrun don yin ainihin pilaf na Asiya. Girma mai nauyi da nauyi na kirim, launin kasa-kasa da launi ja, saboda aiki na musamman, sha matsakaicin adadin danshi da mai, kuma akushin yana da daɗi da ƙamshi.