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Kabeji mai tsarki ya ƙunshi antioxidants masu yawa da sauran abubuwa masu amfani ga jiki.
Shuka biennial iri iri ne na farin kabeji. Red kabeji ko shunayya, kamar yadda aka fi sani da shi, kabeji ya ƙunshi ƙarin bitamin kuma an fi adana shi fiye da “fari”. Irin wannan kabeji ana cinyewa a ƙarshen kaka, haka kuma a lokacin hunturu-bazara-babu buƙatar gishiri da shi.
Launin kabeji na iya zama daga maroon zuwa zurfin purple da shuɗin shuɗi, ya danganta da ƙwarin acid ɗin ƙasa.
Kabeji mai tsarki: fa'ida da cutarwa
Kabeji mai ruwan hoda, idan aka kwatanta da farin kabeji, ya ƙunshi ƙarin bitamin C da bitamin K - 44% da 72% na ƙimar yau da kullun. Carotene a cikin irin wannan kabeji ya ninka sau 5, har ma fiye da potassium.
Saboda babban abun ciki na anthocyanins - launukan launuka masu launin ja, shuɗi da shuɗi - tare da amfani da kabeji mai ruwan hoda a kai a kai, raunin jijiyoyin jini yana raguwa.
Ana ba da shawarar jan kabeji don rigakafin cututtukan tumor da kuma maganin ulcers.
Kabeji yana da tasiri mai kyau akan metabolism, yana taimakawa rasa nauyi. Kayan lambu na da amfani ga cututtuka irin su gout, cholelithiasis, atherosclerosis.
Kabeji mai laushi ya ƙunshi antioxidants masu yawa waɗanda ke ƙarfafa tsarin sabuntawar kwayar halitta cikin jiki.
Ba a ba da shawarar a yi amfani da kabeji don amfani da yanayin hanji da hanji da hanjin bile, hanzarin enterocolitis da ƙara haɓakar hanji.
Abincin kalori na jan kabeji 26 kcal ne kawai.
Amfani da wannan samfurin baya haifar da kiba. Imar abinci mai gina jiki a kowace gram 100:
- Furotin, 0.8 g
- Mai, 0.2 g
- Carbohydrates, 5.1 g
- Gasa, 0.8 g
- Ruwa, 91 gr
- Caloric abun ciki, 26 kcal
Red kabeji ya ƙunshi sunadarai, fiber, enzymes, phytoncides, sugar, iron, potassium, magnesium; bitamin C, B1, B2, B5, B6, B9, PP, H, Provitamin A da carotene. Carotene ya ƙunshi sau 4 fiye da farin kabeji. Anthocyanin da ke cikinsa yana da tasiri mai kyau akan jikin ɗan adam, yana ƙaruwa da ɗimbin capillaries kuma yana daidaita haɓakar su. Bugu da kari, yana hana illolin radiation a jikin mutum kuma yana hana cutar sankarar bargo.
Abubuwan warkarwa na kabeji ja ma saboda abubuwan da ke cikinsa na adadin potassium, magnesium, baƙin ƙarfe, enzymes, da phytoncides. Idan aka kwatanta da farin kabeji, ya bushe, amma ya fi wadata da abubuwan gina jiki da bitamin. Phytoncides da ke cikin jan kabeji suna hana ci gaban ƙwayar tarin fuka. Ko a tsohuwar Roma, ana amfani da ruwan kabeji ja don magance cututtukan huhu, kuma har yanzu ana amfani da shi don magance mashako mai ƙarfi da na yau. Ana ba da shawarar jan kabeji a cikin abincin mutanen da ke fama da mahimmancin hauhawar jini, saboda yana taimakawa rage hawan jini. Hakanan ana amfani da kaddarorin magunguna don rigakafin cututtukan jijiyoyin jini. Yana da amfani a ci shi a gaban biki domin a jinkirta tasirin giya da aka bugu. Yana inganta warkar da rauni kuma yana da fa'ida ga jaundice - zubewar bile.
Jigon daga gare shi magani ne na duniya. Jan kabeji bai yadu kamar farin kabeji ba, saboda ba shi da yawa a amfani. Ba a girma sosai a cikin makircin lambu saboda abubuwan da ke tattare da shi na biochemical da takamaiman amfaninsa a girki. Duk anthocyanin iri ɗaya, wanda ke da alhakin launi na wannan kabejin, yana ba shi raunin da bai dace da dandano ga kowa ba.
Ana amfani da ruwan jan kabeji a cikin lamura kamar na farin ruwan kabeji. Sabili da haka, zaku iya amfani da girke-girke gabaɗaya cikin aminci don nufin farin ruwan kabeji. Ya kamata kawai a sani cewa a cikin ruwan jan kabeji, saboda yawan bioflavonoids, dukiyar da ke rage tasirin jijiyoyin jiki sun fi bayyana. Sabili da haka, ana nuna shi don ƙara yawan rauni da zubar jini.
Me za ku yi da kabeji mai ruwan kasa?
Ana amfani da kabeji mai laushi a cikin salad da na gefen abinci, an ƙara shi da miya da gasa. Wannan kabejin na iya zama shuɗi yayin dafa shi.
Don adana launin asali na kabeji, ƙara vinegar ko 'ya'yan itatuwa masu tsami zuwa tasa.
Red salatin kabeji
Jan kabeji ya fi bitamin C da carotene fiye da farin kabeji. Akwai sauran abubuwa masu amfani a ciki. Sabili da haka, jan salatin kabeji yana da amfani sosai, kuma ƙari na barkono mai daɗi, albasa da ruwan inabin giya zai taimaka wajen sanya shi mai daɗi da ƙanshi.
Abinci (don sau 4)
- Red kabeji - 0.5 shugaban kabeji
- Man kayan lambu - 2 tbsp. cokali
- Albasa - kawuna 2
- Barkono mai zaki - 1 kwafsa
- Giya na ruwan inabi - 2 tbsp. cokali (dandana)
- Sugar - 1 tbsp. cokali (dandana)
- Gishiri - 0.5 tsp (dandana)
Pickled jan kabeji
Lokacin da waɗannan kyawawan kawunan masu kalar purple mai duhu suka bayyana a shagunan kayan abinci da kuma kasuwa, da yawa suna tambaya: “Me ya kamata a yi da su?” Da kyau, misali, wannan shine menene.
Abinci (abinci sau 15)
- Red kabeji - 3 shugabannin kabeji
- Gishiri - 1-2 tbsp. cokali (dandana)
- Red barkono - 0.5 tsp (dandana)
- Black barkono - 0.5 tsp (dandana)
- Tafarnuwa - kawuna 3-4
- Marinade na jan kabeji - 1 l (nawa zai sha)
- Marinade:
- Vinegar 6% - 0.5 l
- Ruwan da aka dafa (sanyaya) - 1.5 l
- Sugar - 2-3 tbsp. cokali
- Cloves - sanduna 3
Braised ja kabeji tare da filletin kaza
Kabeji mai daɗi da daɗi tare da filletin kaza shine bambance -bambancen sanannen tasa na Czech.
Abinci (don sau 2)
- Red kabeji - 400 g
- Filletin kaza - 100 g
- Albasa albasa - 1 pc.
- Tafarnuwa - 1 albasa
- Cumin - 1 tsp.
- Sugar - 1 tsp
- Wine vinegar - 1 tbsp. l.
- Balsamic vinegar - 2 tbsp. l.
- Salt dandana
- Baƙar ƙasa ƙasa - dandana
- Man kayan lambu don soyawa - 2 tbsp. l.