Imifino yokulahlekelwa isisindo

Labo abakhathazekile ngenkinga yokunciphisa ngokweqile nokuhlukumeza ukuvumelana kwabo, bazi kahle ukuthi akukho lutho olungcono, oluwusizo futhi olusebenzayo lokulahlekelwa isisindo kunemifino. Kungadliwa nganoma yisiphi isisindo, nganoma yiluphi uhlobo, kodwa ngenxa yokuqukethwe okuphansi kwekhalori kanye nokugaya kalula, awunobungozi ukuthola amakhilogremu angaphezulu, kodwa ngokuphambene, usebenzisa izinhlobo zemifino, ususe imali eyengeziwe.

Ukusetshenziswa kwemifino, ngenxa ye-fiber yokudla equkethwe kuwo, kuqinisa umsebenzi wezinambuzane, futhi sifuna ukukhuluma ngokuwusizo kakhulu ekulahlekelweni imifino yesisindo kanye nemiphumela yawo emzimbeni womuntu.

Uhlu lwezitshalo zokulahlekelwa kwesisindo

Ngezansi sinikeza ezinye izibonelo zemifino ephansi-ikhalori, ukusetshenziswa kwayo okufaka ekulahlekeni kwesisindo:

1. Isipinashi . Le mifino ngumthombo ocebile kakhulu wamavithamini, i-copper, i-calcium iron, kodwa iqukethe ama-kcal angu-22 kuphela nge-100 g. Ngakho-ke, uma ufuna ukunciphisa isisindo, bese udla isipinashi efomini eluhlaza noma ephekwe nsuku zonke, futhi ngeke nje ulahlekelwe isisindo, kodwa futhi ukuthuthukisa umsebenzi wenhliziyo, ukuqinisa izitsha nokunciphisa inqubo yokuguga yomzimba.
2. Iklabishi iwumthombo omuhle kakhulu we-cellulose, igcwalise ngokuphelele isisu futhi iqede ukulamba, kuyilapho iqukethe ama-kcal angu-25 kuphela nge-100 g. Iklabishi igqugquzela ukuvinjelwa kwe-bile, igqugquzela ama-pancreas futhi igcizelele i-microflora yamathumbu. Kunconywa ukuthi uyisebenzise abantu abathintekayo ekugculeni futhi bahole indlela yokuphila yokuhlala.
3. Isilimo esidliwayo esinamagatsha anamanzi kukhona uhlobo oluthile lwemibala, okunconywa ukuba kufakwe ekudleni kwakho kwansuku zonke, hhayi kuphela ngenxa yokuqukethwe okuphansi kwekhalori (12 kcal nge 100 g), kodwa futhi ngenxa yezinto zamavithamini A, C, calcium, phosphorus kanye ne-potassium. Isilimo esidliwayo esinamagatsha anamanzi sihlanza isisu futhi sisiza ukususa zonke izinto ezilimazayo.
4. Utamatisi - lezi zithelo ezibomvu azizuzisi nje kuphela ukulahlekelwa isisindo, kodwa nokugcina impilo. Sekuyisikhathi eside kufakazelwa ukuthi i-lycopene equkethwe kuwo igwema ukuthuthukiswa komdlavuza. Ngaphezu kwalokho, utamatisi, nakuba aqukethe ama-kcal angu-20 kuphela nge-100 g, agcwalisa umzimba futhi anondle ngokugcwele, ngenxa yokuqukethwe okuphezulu kwe-fibre, amavithamini nezici zokulandelela.
5. Ithanga liyimifino ewusizo futhi enomsoco ongadliwa kokubili okuluhlaza futhi okuphekwe, bese upheka izitsha eziningi ezihlukahlukene kuwo. I-ithanga inomsoco, naphezu kokuqukethwe okuphansi kweshukela ne-cholesterol kanye ne-caloric value ye-kcal 21 nge-100 g. Iqukethe i-potassium, amavithamini C, B1 no-B2, i-phosphorus, i-magnesium nezinye izakhi eziningi.
6. I-anyanisi - igqugquzela ukuvinjelwa kwejusi lokugaya, futhi i-antiseptic enhle kakhulu. Iqukethe i-phytoncides, edume ngezindawo zayo zokulwa namagciwane futhi iyakwazi ukulwa nama-putrid ne-pathogenic microbes. Ngesikhathi esifanayo, okuqukethwe kwekhalori ka-anyanisi ku-38 kcal kuphela nge-100 g.
7. Ukhukhamba ungomunye wemifino engcono kakhulu yokulahlekelwa isisindo, ngoba ngamanzi angu-95%, okwenza kube yiyona ndlela engcono kakhulu yokuzivocavoca. Okuqukethwe kwekhalori kuncane kakhulu - i-kcal 15 nge-100 g. Ngesikhathi esifanayo iqukethe i-phosphorus ne-calcium, futhi ikhuthaza izinwele ukukhula. Amakhukhamba ayigugu ngokuthi angakwazi ukunciphisa ama-acidic compounds emzimbeni.

Sikubiza ngokuthi imifino ewusizo kakhulu yokulahlekelwa isisindo, kodwa lokhu akusho ukuthi abanye abafanelanga ukufika etafuleni lakho. Umqondo oyinhloko wukuthi noma yimiphi imifino owehlisa isisindo sakho, into eyinhloko ukuwadla njalo, ngobuningi, ukuze iphesenti yemifino ekudleni kwakho okungenani i-50% futhi ungafaki ezintweni ezifanayo, kodwa yenzeni imenyu yayo yayihlukile. I-Stew kanye nemifino eluhlaza ayilungele ngokulinganayo ukulahlekelwa isisindo, ngakho-ke ungalungisa izitsha ezihlukahlukene ezivela kubo ngisho nosuku zonke futhi ulahlekelwe isisindo ngokuwadla.