Ukuze ulondoloze inhlala-kahle ejwayelekile kwiziguli ezinesifo sikashukela, kubalulekile ukulandela indlela odla ngayo, ngoba kuyinto esemqoka kulo lonke ukwelashwa. Ngokunikwa ukuthi lesi sifo singamahlalakhona, ukulungiswa kokudla okunempilo akuyona isinyathelo sesikhashana, kodwa kuyindlela ethile yokuphila. Ubhontshisi omhlophe ungomunye wemikhiqizo ewusizo kwabashukela futhi, ngaphezu kwalokho, unambitheka omnandi kakhulu, ngakho-ke ungangezwa njengengxenye eyengeziwe ezitsheni eziningi noma kuphekwe njengomqobelo oyinhloko.
Yini ukusetshenziswa komkhiqizo?
Ubhontshisi uqukethe inani elikhulu lamaprotheni, ngakho-ke kunikeza umuntu umuzwa wokuqaqamba, futhi i-fiber ekwakhiweni kwayo inomphumela omuhle ezizalweni zamathumbu. Futhi, isitshalo siqukethe izinto ezinjengalezo eziphilayo:
- i-fructose;
- ama-ascorbic ne-nicotinic acid, i-tocopherol, amavithamini e-B;
- ama-macro- nama-microelements;
- ama-pectins;
- i-folic acid;
- ama-amino acid.
Ukwakheka kwamakhemikhali okucebile kwenza umkhiqizo unempilo futhi ube nempilo. Ubhontshisi omhlophe onesifo sikashukela sanoma yiluphi uhlobo kuvumela umuntu ukuthi adle hhayi kuphela enempilo, kepha futhi emnandi. Kubalulekile ukuthi izakhiwo zezakhi zalesi sitshalo sikabhontshisi zingalahleki ngesikhathi sokupheka. Ubhontshisi ulungele abanesifo sikashukela ngoba:
- kwehlisa ushukela wegazi;
- ivuselela ukukhiqizwa kwe-insulin ngokwenza kusebenze ama-pancreas;
- kusheshisa ukuphulukiswa kwezilonda ezahlukahlukene zesikhumba, imifantu, ukuhlukunyezwa;
- kuvimbela ukukhula kwezinkinga ezingxenyeni zombono nakuhlelo lwenhliziyo;
- isusa ubuthi nama-radionuclides emzimbeni womuntu (ngenxa yezinto ze-pectin ezisendalweni);
- Kwejwayelekile metabolism;
- kuyakhuthaza ukungatheleleki;
- igcwala umzimba ngamavithamini kanye nezakhi zomzimba.
I-100 g kabhontshisi iqukethe cishe amakhalori amaningi njengesilinganiso esifanayo senkukhu, ngakho-ke ibizwa ngokuthi "inyama yemifino"
Zokupheka okumnandi futhi enempilo
Ukudla ubhontshisi omhlophe onesifo sikashukela kukuvumela ukuthi ukhiphe kulesi sitshalo yonke inzuzo yomzimba. Kepha ngalokhu kufanele kuphekwe kahle. Kuyinto engathandeki ukusebenzisa ubhontshisi onesifo sikashukela kuhlanganiswa nenyama, ngoba yomibili le mikhiqizo inothile ngamaprotheni. Ukuhlanganiswa kwabo kuresiphi eyodwa kungaholela ezinkingeni ngokugaya, ukubukeka komqondo osindayo esiswini akunqunyelwa.
Isobho sekhilimu
Ubhontshisi kufanele ugcwaliswe ngamanzi abandayo bese ushiywe kuleli fomu ngobusuku. Ekuseni, kufanele kudonswe amanzi (akufanele kusetshenziswe ukupheka umkhiqizo) bese ubilisa umkhiqizo kuze kuphekwe ihora elilodwa. Ngokuhambisana, udinga ukupheka izaqathi, i-zucchini ne-kholifulawa. Inani lezithako likhethwa ngawodwana ukunambitha, kuya ngokuthi yimiphi imifino umuntu ayithanda ngaphezulu.
Izingxenye ezilungisiwe kufanele zithululelwe esitsheni se-blender, engeza amanzi abilisiwe kancane kanye ne-olive yamafutha. Ngemuva kokugaya, isobho selikulungele ukudliwa. Isitsha sinempilo futhi simnandi kakhulu, ikakhulukazi uma usidla ngokushesha ngemuva kokupheka ngendlela efudumele.
Isobho elimhlophe likabhontshisi uyisitya esinempilo futhi esinempilo esisiza hhayi kuphela ukugcina izinga elamukelekile le-glucose egazini, kodwa futhi lisungula umsebenzi wamathumbu ojwayelekile
Isaladi leSauerkraut
I-Sauerkraut kanye nobhontshisi kwishukela sikashukela kungukudla okumnandi okungahlanganiswa ukuthuthukisa izakhiwo zazo ezizuzisayo. Zigcwalisa umzimba ngamavithamini nangezinye izinto ezibalulekile, zivuselela izinqubo zokuvuselela izicubu futhi ziwenze ajwayeleke ukuqina kwamanyikwe.
Ukwehluka imenyu ejwayelekile, ubhontshisi omncane obilisiwe kanye nenani elincane lama-anyanisi abomvu angongezwa ku-sauerkraut. Okokugqoka isaladi, uwoyela wamafutha omnqumo muhle kakhulu, osekela impilo yenhliziyo nemithambo yegazi. Ukungezwa okumnandi futhi okunempilo kwisaladi kuzoba imbewu yefilakisi, iparsley, dill noma i-basil.
I-Casserole enemifino
Ubhontshisi omhlophe obhakwe ngemifino isidlo esidumile samaGrikhi esingathokozelwa yisifo sikashukela. Kubhekisa ekudleni okunempilo futhi akubeki ngokweqile umgudu wokugaya ukudla. Ukuyilungiselela uzodinga:
- ingilazi kabhontshisi;
- ikhanda le-anyanisi;
- Izaqathe ezi-2 (eziphakathi ngosayizi);
- i-parsley ne-celery (30 g ngayinye);
- amafutha e-olive (30 ml);
- 4 amabhantshi kagalikhi;
- 300 g we utamatisi oqoshiwe.
Ubhontshisi wangaphambi kokubilisa kufanele ubekwe ephepheni lokubhaka, engeza u-anyanisi, uthathe izingcezu ezingxenyeni, nemibuthano emincane kusuka kum izaqathi. Ngemuva kwalokho udinga ukufiphalisa utamatisi (wehlise kafushane emanzini abilayo bese uwathoba). Utamatisi kufanele uchotshozwe ku-blender bese uthambisa u-garlic kubo. Kwi-sauce ephumayo, udinga ukwengeza i-parsley eqoshiwe kanye ne-celery bese ufaka uwoyela we-olive. Ubhontshisi onemifino uthelwa ngaleli grey bese ufakwa kuhhavini osuke usushisiwe uze ufike ku-200 ° C. Isikhathi sokubhaka imizuzu engama-40-45.
Ubhontshisi omhlophe ubangela ukuqhakaza ngezinga elingaphansi kakhulu kunezinye izinhlobo zalesi sitshalo sikabhontshisi
Ubhontshisi Kwelinye Umuthi
Kweminye imithombo enikezwe ukwelashwa kwesifo sikashukela, ungathola izincomo zokugcwalisa ubhontshisi ngamanzi abilayo ebusuku bese uyidla ngaphandle kokubilisa. Kumzimba obuthakathaka womuntu ogulayo, lokhu kuyingozi, ngoba ngesimo sabo esingavuthiwe, ama-legumes angagaywanga kahle futhi angadala uhlelo lokugaya ukudla noma ngisho nobuthi. Njengoba kunikezwe ukuthi ku-mellitus yesifo sikashukela, ama-pancreas asebenza ngaphansi komthwalo, ubhontshisi ungadliwa kuphela ngemuva kokwelashwa okushisa.
Kukhona izindlela zokupheka zokwelapha eziphephile kanye ne-infusions ezenza amazinga kashukela abe namandla futhi aqinise umzimba:
- isipuni samaqabunga obhontshisi omhlophe omhlophe kufanele uthelwe amalitha amanzi abilayo ayi-0,25 bese sigcinwa kubhavu wamanzi ingxenye yesine yehora, ubunzima bese uphuza ama-60 ml kathathu ngosuku ngaphambi kokudla;
- esitsheni esine-0.5 l samanzi abilayo, udinga ukufaka u-2 tbsp. l pods owomile ochotshoziwe futhi ugcizelele amahora ayi-12, bese unamba futhi uthathe uhhafu wenkomishi izikhathi ezintathu ngosuku uhhafu wehora ngaphambi kokudla;
- Amagremu ama-5 kabhontshisi, imbewu yefilakisi namaqabunga aluhlaza okwesibhakabhaka kufanele kufakwe engilazini yamanzi abilayo, agcinwe ngaphansi kwesembozo esivaliwe amahora amane futhi kuthathwe ngo-60 ml ngaphambi kwesidlo sasekuseni, isidlo sasemini nesidlo sakusihlwa.
Ukulinganiselwa kanye nokuphikisana
Ubhontshisi omhlophe ungadliwa oshukela wohlobo lokuqala nolwesibili. Kubhekwa njengomkhiqizo owenzelwe umhlaba wonke ofanele ukudla okuhlukile kwalesi sifo. Lapho ukhetha iresiphi yokupheka, kufanele ucabangele ukuba khona kwezifo zohlelo lokugaya ukudla futhi, uma kunesidingo, kukodwa kulungiswa nodokotela wakho.
Ukunciphisa amandla ekwakhekeni kwegesi, i-dill ingafakwa ezitsheni zikabhontshisi.
Ubhontshisi ungavusa ukwanda kwezifo ezingamahlalakhona zethambo lesisu. Kuyinto engathandeki ukusebenzisa lo mkhiqizo kwizifo ezifana nalezi:
- isilonda se-peptic kanye nesifo esishwabanisayo somgudu wesisu;
- i-gastritis ene-asidi ephezulu;
- ukuvuvukala gallbladder noma pancreas;
- ukwephulwa kokushintshwa kosawoti we-uric acid;
- nephritis (inqubo yokuvuvukala ezinso).
Ubhontshisi uyisitolo sezakhi ezinempilo futhi ezizuzisayo esigulini esinesifo sikashukela. Ukunambitheka okuhle nokuhambisana okuhle neminye imifino kuvula izikhala zemibono yokucabanga, ngaphandle kokuphula izimiso zokudla okwelaphayo. Ukwazi ukwephulwa nezindlela zokuqapha ngesikhathi sokulungiswa kwalo mkhiqizo, ungawusebenzisa ngenzuzo ephezulu yomzimba.
