I-watermelon yaziwa yibo bonke njenge berry elimnandi elinoshukela, okuthi, ngaphandle kwezici ezinhle zokunambitha, linamandla okuhlanza umzimba. Kepha kungenzeka yini ukudla ikhabe ngohlobo 2 sikashukela, futhi lokhu kuzosithinta kanjani ushukela wegazi? Kuya ngomthelela womkhiqizo entweni yesifo sikashukela, okuzoxoxwa ngayo kamuva.
Izici eziwusizo zamajikijolo
I-watermelon iyikhalori ephansi, kepha i-berry emnandi, iningi layo elingamanzi namaphesenti amancane i-fiber yokudla. Kungani yephuka ngokushesha futhi imunca emzimbeni. Ngaphezu kwalokho, inyama yayo igcwele izinto eziningi eziwusizo:
- Amavithamini we-B, anikela ezinqubweni ze-metabolic emzimbeni, ayadingeka ekusebenzeni kwesistimu yokuzivikela komzimba nokujikeleza;
- Vitamin C, obhekele ukungatheleleki kanye nokukhiqizwa kwama-hormone;
- i-beta-carotene - i-antioxidant yemvelo;
- Vitamin E, esiza ukubuyisela ikhava yesikhumba;
- niacin, okwehlisa inani le-cholesterol embi egazini;
- i-calcium, ebhekene nokwakhiwa kwezicubu, ikakhulukazi ekwakhekeni kwamathambo namazinyo;
- i-magnesium, evikela ushukela wegazi, ithuthukise imetabolism;
- i-iron egcina izinga le-hemoglobin;
- phosphorus, osiza ekwakhekeni kwezicubu zamathambo.
Izici ezizuzayo ze-watermelon pulp nazo zinqunywa ngokuba khona kwe-lycopene ku-carotenoid pigment, evimbela ukuguga kwezicubu futhi inamandla okuqothula amaseli womdlavuza. Iprotheni yemifino isiza ukuhlanza amathumbu.
Inani lomsoco womkhiqizo ku-100 g yipulpiti:
- 27 kcal
- Amaprotheni - 0,7 g
- Amafutha - 0
- Ama-carbohydrate - 5.8 g
I-XE - 0.42
Inkomba ye-Glycemic - amayunithi angama-75
Amathambo eWatermelon agcwele amanoni awusizo wamafutha kanye ne-pectin, ngakho-ke, asiza ekuhlanzeni umzimba, abe nezindawo zokulwa ne-antibacterial, antifungal kanye nezokupholisa amanxeba. Amafutha embewu yeWatermelon asetshenziswa kwezimonyo zokunakekelwa kwesikhumba.
Umphumela emzimbeni
I-berry inamanzi amaningi ne-fiber, edonswa ngokushesha. Kungani uginindela we-watermelon ukwazi ukuba nomphumela wokugaya. Ngakho-ke, ukusetshenziswa kwamajikijolo kunconyelwa phambi kwesihlabathi noma amatshe amancane ezinso.
Ukwakheka kwezinto ezixubile zale dessert yemvelo kuthuthukisa izinqubo ze-metabolic emzimbeni, futhi kuhlanza nemithambo yegazi futhi kuqinise nemisipha yenhliziyo. Ukudla njalo amajikijolo amasha kuzosiza ukuguqula amazinga kashukela egazini, yingakho ikhabe lisebenza kakhulu kwabanesifo sikashukela.
I-Magnesium esibelethweni inomphumela omuhle ohlelweni lwezinzwa oluphakathi, emsebenzini wenhliziyo futhi yehlisa ukwehla kwezinzwa. Ngenxa yamaminerali, ukwelapha kudala umphumela we-antispasmodic, kusiza ukuhlanza amathumbu futhi kusize ngokuqunjelwa.
Ngaphandle kokuqukethwe okuphezulu kwe-glucose ne-fructose ku-watermelon, ngenxa yenani elikhulu le-fiber yokudla, ushukela uyaqhekeka ngokushesha bese ukhishwa emzimbeni. Kungani uginindela we-watermelon uvunyelwe ukudla umuntu onesifo sikashukela.
Izithelo zamakhabe zizoba wusizo kushukela. Noma kunjalo, akufanele uyidle ngamanani amakhulu, kanye nange-contraindication ekhona.
Ukulinganiselwa
Isiguli sikashukela singathokozela izithelo zamakhabe nama-gourds kuphela ngefomu elilawulwayo lalesi sifo, lapho amazinga eglucose engahambi ngaphezu kwemingcele evunyelwe. Ngaphezu kwalokho, kunezifo lapho kungatuswa ukuthi usebenzise i-ikhabe ngisho nakulabo abangenaso isifo sikashukela.
Ngakho-ke, kufanelekile ukukhawula ngokwakho ku-berry enamanzi ngaphansi kwale mibandela elandelayo:
- urolithiasis;
- ukuvuvukala kwamanyikwe ngesimo esibuhlungu;
- isifo sohudo
- isilonda se-peptic;
- ukuthopha;
- ukuvuvukala
- ukuvuvukala kwekholoni.
Lapho kukhula imifantu ethandwa kakhulu, imvamisa isebenzisa umanyolo oyingozi, bese kufakwa imibala emithini ingafakwa izithelo ezingavuthiwe. Ngakho-ke, kufanele uthenge ikhabe ezindaweni ezifakazelwe, ezikhethekile.
Isifo sikashukela mellitus
Isifo sikashukela nekhabe kuyinhlanganisela eyamukelekayo engazuzisa onesifo sikashukela uma engenakho ukuphambana futhi nenani lomkhiqizo elisetshenzisiwe alidluli okujwayelekile. Naphezu kweqiniso lokuthi ubumnandi be-fetus bunqunywa kakhulu yi-fructose, evele ngokushesha echitheke emzimbeni, akufanelekile ukudla amakhabe ngamanani amakhulu. Ukudla ingxenye enkulu ngesikhathi kungaholela ekwenyukeni okunamandla kwe-glucose kanye nokuvela kwamafutha wediphozithi avela ku-fructose eyeqile.
Uma ufuna ukufaka lokhu kudliwayo ekudleni, kufanele uthintane nodokotela ozoncoma usayizi wokulethwa ngokuya ngokudla kwakho.
Ngohlobo lokuqala lwesifo, lapho imijovo ye-insulin ikhona, kuvunyelwe ukuyisebenzisa ezingxenyeni ezincane - cishe i-200 g - amahlandla amane ngosuku. Uhlobo lwesibili sikashukela, oluzimele, oludinga ukuncishiswa kwamthamo ngo-0.3 kg ngosuku. Kulokhu, kufanele uhambisane nezincomo:
- indlela ejwayelekile yekhabe kufanele ibe ngama-200 - 300 g;
- uma udla izithelo, kudingeka ungafaki kwimenyu ngalolu suku okunye ukudla okuqukethe ama-carbohydrate;
- Ngaphambi kokushintsha ukudla, kufanele uthintane nodokotela wakho.
Ukweqa umkhuba wokusetshenziswa kwesibeletho ngohlobo lwesifo sikashukela kungaholela emiphumeleni emibi. Lokhu kuzoholela ekubonisweni okulandelayo:
- ukuchama njalo
- Izinguquko emangqamuzaneni abomvu egazi emchameni
- ukuqhakaza kanye nokubila emathunjini;
- ukwephulwa komgudu wokugaya ukudla;
- sikhuphuke ushukela wegazi.
Izincomo ezingeziwe
Indlela ejwayelekile yokudla ikhabe isha. Kepha njengoba icutshungulwa ngokushesha emzimbeni, esikhathini esizayo esiseduze ngemuva kokusetshenziswa kwayo kunomuzwa onamandla wendlala. Kumuntu onesifo sikashukela, kuyingozi ukuphazamisa ukudla. Ukugwema ukucindezelwa okungadingekile komzimba nokuvikela ukugcwala ngokweqile, izazi zezempilo zincoma ukuthi abantu abanesifo sikashukela badle ikhabe ngesinkwa. Lokhu kuzokwanelisa umzimba futhi kuvikele ukuqala kwendlala.
I-Endocrinologists ayikukhuthazi ukuphuza ujusi we-watermelon ngoba uqukethe ushukela omningi. Ngesizathu esifanayo, abanesifo sikashukela kufanele balahle uju lwe-watermelon, lapho i-glucose ingama-90%. Kodwa i-watermelon uwoyela wembewu ungaba ekudleni kwesifo sikashukela, kuphela ngesimo esingafakwanga.
