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Janar bayanin
Broccoli na Romanesco (romanesco na Italiyanci - kabejin roman) - shine sakamakon gwajin kiwo akan tsallaka farin kabeji da broccoli. Tsire -tsire na shekara -shekara, thermophilic, yana buƙatar ciyar da alkaline da matsakaicin shayarwa. Kan kabeji ne kawai ake amfani da shi don abinci, wanda ya ƙunshi haske koren inflorescences a cikin yanayin karkacewar fractal.
Bugu da ƙari, kowane toho, ya ƙunshi kwatankwacin burodi, yana yin karkace. Romanesco broccoli shine kayan abinci mai sauƙin narkewa. Dangane da takardun tarihi, Romanesco broccoli an fara nome shi a cikin yankuna kusa da Rome a ƙarni na 16. Ya sami karbuwa a duniya kawai bayan 90s. 20 Art.
Balaga, tarawa da adana Romanesco
Kayan lambu yayi girma ta farkon kaka. Idan aka kwatanta da girman dukkanin tsiron, ɗan itacen ƙaramin abu ne. Zai fi kyau a yanke kawunan da aka gama da safe, alhali rana ba ta dumama shukar ba. Hakanan ba a ba da shawarar fitar da 'ya'yan a kan tushen ba - wannan na iya haifar da lalacewa ko bushewa daga inflorescences.
Romanesco broccoli, bayan tattarawa da adanawa a cikin firiji, da sauri ya rasa abubuwan gina jiki kuma ya fara lalacewa. Koyaya, idan aka daskarewa sosai, kabeji ya kasance cike da bitamin na shekara guda. A cikin tallace-tallace na kiri, ana iya samun kabejin Romanesco sabo ne da gwangwani.
Abincin kalori
Romanesco -ananan kalori, 100 g wanda ya ƙunshi 25 kcal kawai. Amfani da wannan broccoli baya haifar kiba. Nimar abinci mai gina jiki a cikin gram 100: Sunadarai, 0.4 g Fats, 2.9 g Carbohydrates, 6.5 g Ash, 0.9 g Ruwa, 89 g Calorie abun ciki, 25 kcal
Haɗuwa da kasancewar abubuwan gina jiki
Wannan nau'in kabeji yana da wadataccen bitamin (C, K, A), abubuwan da aka samo (zinc), fiber, carotenoids da antioxidants. Gabatarwar irin wannan broccoli a cikin abincin na taimakawa wajan dawo da martabar daɗin ɗanɗano da kuma kawar da dandano mai ƙarfe. Godiya ga bitamin, Romanesco broccoli yana inganta narkar da jijiyoyin jini, yana sanya su ƙarfi, kuma yana kara jini.
Masu isocyanates da suke cikin kayan sun taimaka wajan yaƙi da cutar kansa da sauran mayuka. Fiber na Romanesco broccoli yana inganta motsin babban hanji, yana ba ka damar kawar da alamun rashin aiki: maƙarƙashiya, gudawa, basur. Hakanan a cikin hanji, abun da ke cikin microflora mai amfani an daidaita shi, an tsaida tsawan tafiyar ferment da lalata.
Cin roman romo broccoli yana rage haɗarin atherosclerosis ta hanyar cire yawan cholesterol, gubobi da gubobi. A girki, Romanesco broccoli yana kusa da broccoli a cikin kayan masarufin sa. An soya shi, dafaffen shi, an gasa shi, ana amfani da shi a cikin salati da a miya, kuma ana dafa shi a sassa da yawa na duniya don girke-girke kwatankwacin broccoli. D
Babban bambanci tsakanin Romanesco broccoli da broccoli ko farin kabeji shine ɗanɗano mai ɗanɗano mai ɗanɗano ba tare da ɗacin rai ba, rubutun ma ya fi kyau.
Fa'idodi masu amfani na broccoli na Romanesco
Broccoli na Romanesco, saboda abun da ke tattare da bitamin, shine kyakkyawan kayan kwalliya. Ƙananan kalori, mai yawa bitamin, ma'adanai da fiber na abinci. Duk wannan yana ba da gudummawa ga tsabtace jiki na jiki, yana sa fata ta yi haske, da gashi - kauri da ƙarfi. Abun ma'adinai na Romanesco shima yana da ban sha'awa - baƙin ƙarfe, phosphorus, alli, potassium.
Kayan marmarin yana dauke da ma'adanai da ake dasu - fluoride da selenium kuma ana iya ba da shawara ga duk wanda yake son kula da hakoran lafiya, amincin enamel na hakori. Selenium na iya kare jikin mu daga ciwace-ciwacen daji, yana inganta shayarwar antioxidants masu cin abinci. Yana daga cikin guntun guringuntsi kuma yana da mahimmanci ga lafiyar haɗin gwiwa. Tasiri kan daidaiton hormonal, yana haɓaka aikin ƙashi da tsokoki mai santsi. Romanesco, kamar sauran hanyoyin samar da folic acid, ana bada shawarar lokacin shirya ciki kuma, idan an jure shi akai-akai, don abinci mai gina jiki yayin ciki.
Girma Romanesco broccoli
Shuka tana da matukar damuwa da canje-canje a yanayin zafi da zafi, sabili da haka, a cikin mawuyacin yanayi a gare ta, ƙila ba zai ɗaura kansa ba. Kabeji bazai samarda inflorescence ba koda kuwa lokacin shuka baiyi kyau ba. Kamar yadda aikin yake nunawa, ɗaurin kawunan yana faruwa a lokacin da ba shi da zafi sosai (har zuwa 18 ° C). Sabili da haka, dole ne a shuka iri na farin farin kabeji ta yadda zai zama cewa samuwar fure yana faruwa, misali, a watan Satumba, lokacin da dare ya riga yayi sanyi. Tabbas, kan zai fito da hankali sosai, amma zai kara girma. Romanesco broccoli na iya ɗaure kawunan idan ba ku kiyaye madaidaiciyar tsarin zafin jiki ba, danshi na ƙasa lokacin shuka shukoki.
Romanesco da Brussels sun ba da burodin burodi tare da man mustard da capers
Sinadaran:
- Tafarnuwa 2 cloves
- Gishiri a bakin teku don dandana
- Man shanu 6 tablespoons
- Dijon mustard cokali 2
- Capers ¼ gilashi
- Lemon 1 yanki
- Pepperasa barkono baƙi don dandana
- Marjoram cokali 3
- Brussels tsiro 450 g
- Farin kabeji 230 g
- Broccoli na Romanesco 230 g
HANYOYIN DADIN KOYI
- A cikin turmi, niƙa tafarnuwa da gishiri kaɗan zuwa manna. Canja wuri zuwa kwano da haɗuwa tare da man shanu mai taushi, mustard, capers, lemon zest da marjoram. Pepper dandana.
- Yanke ƙasa daga kawunan kabejin kuma, gwargwadon girman, a yanka shi rabi ko 4.
- A cikin babban tukunyar ruwa, kawo ruwan gishiri a tafasa. Sanya tsiron Brussels kuma dafa shi na mintina 3. Theara sauran kayan lambu kuma dafa har sai daɗaɗa don wasu minti 5. Lambatu da girgiza kashe ruwa mai yawa.
- Canja wuri zuwa man mustard, gishiri da barkono da haɗuwa da kyau.