Labo abambelela ekudleni okuphansi kwekhalori, zama ukugwema ukudla ushizi. Phela, lo mkhiqizo, ngokuzenzakalelayo, unomhlahlandlela ophezulu we- fat - okungenani u-40%. Kodwa ochwepheshe bokudla baneluleke ukuthi bangalishiyi lolu cwaningo. Kudingeka nje ukhethe ushizi wokudla. Kungaba okuhlukile, kodwa okubaluleke kakhulu - kunomhlawulo ophansi we-fat content, owodwa, ongahlukahluka kuye ngezinhlobonhlobo.
Ushizi odla kakhulu
Umholi owaziwayo kakhulu esigabeni 'sokudla' phakathi kweeshizi yi-ricotta. Indawo yakhe yokuzalwa yi-Italy, futhi lapho uthanda kakhulu. Kwamanye amazwe, cishe njalo kungenzeka ukuthenga ezitolo ezinkulu zokudla. Ushizi wezokudla ngokubukeka usikhumbuza izinto ezinzima ezingajwayelekile kithi, kodwa ubukhulu obuthambile. I-ricotta ephansi-ikhalori inezinhlobo ezingu-2-5 kuphela ze-fat, nakuba kunezinhlobonhlobo kanye nokuqukethwe kwamafutha angu-20%. Okufanelekile, ushukela noma ezinye izinto ezingcolile akufanele zengezwe kuwo, kanti inani laso lokudla okunomsoco liyi-110 kcal kuphela ngamagremu angu-100 kuphela. Ushizi luhlangene ngokuphelele nemifino, izithelo, zingakwazi ukufaka imifino esetshenziswe njengama-pastes ama-sandwich.
Ezinye izinyosi zokudla
Ukunciphisa isihloko se-ricotta sesezi esondla kakhulu singase sibe soybean tofu. Okuqukethwe kwayo okunamafutha ngokuvamile akudluli ku-4%, kodwa kuqukethe isabelo sezingonyama zamaprotheni. Kodwa, maye, i- tofu ngendlela yayo ehlanzekile ayinambitheka ngokuphelele, ngakho-ke, ngokusho kwabathengi abaningi, liphansi kunomkhiqizo wase-Italy.
Okulandelayo ohlwini lwezinyosi zokudla yi-brynza. Kodwa yilawo kuphela onomthelela we-fat we-10%. Amagremu ayikhulu womkhiqizo aqukethe 250 kcal. Kodwa futhi ku-brynza kunezinsawoti eziningi, ngakho-ke akuboniswa kuwo wonke umuntu olandela ukudla. Kulula ukunambitha i-analogue - feta cheese, okuyiyona eyisiko ukwenza isaladi "yangempela" yamaGreki.
Futhi ekudleni kungabizwa ngokuthi "Gaudette" - inguqulo ephansi yekhalori yenhlobo eyaziwayo ye-shizi "Gouda". Unomthelela we-fat kuphela we-7% kuphela.