Sau da yawa muna raina farin kayan lambu. Duk da rashin launin launi, kayan lambu masu launin fari suna da wadataccen abinci kamar bitamin B, bitamin C, potassium, magnesium, selenium. A cikin fararen kayan lambu, za ku kuma sami phytonutrients masu haɓaka rigakafi waɗanda ke kare mu daga cututtuka.
Don haka, menene kayan lambu muke magana akai: - farin kabeji - tafarnuwa - kohlrabi - albasa - parsnips - turnips - champignon yana dauke da sulforaphane, wani fili na sulfur wanda ke kashe kwayoyin cutar kansa. Don zaɓar ingancin shugaban farin kabeji, ya isa ya kula da inflorescences - kada su sami launin rawaya. Alamar na biyu na inganci shine sabo ne, mai haske, koren ganye, wanda, ta hanyar, ana iya ci kuma zai zama kyakkyawan ƙari ga miya. , ciki har da champignon, yana rinjayar abun ciki na lipids da glucose a cikin jini, sarrafa nauyi da rigakafi, samar da jiki tare da abubuwan gina jiki da antioxidants. Ƙara namomin kaza a cikin abincin kayan lambu zai amfani lafiyar ku. Wani bincike da cibiyar yaki da cututtuka ta kasar Sin ta gudanar ya nuna cewa mutanen da suke cin danyen madara a kalla sau 2 a mako suna da kasadar kamuwa da cutar kansar huhu da kashi 44 cikin dari. Idan ba ku son ɗanyen tafarnuwa, ana ba da izinin toya shi a ƙananan zafin jiki (ƙananan zafin jiki yana ɗaukar wasu abubuwan amfani).