Emma Miller
A cewar masanin, sauerkraut yana dauke da bitamin masu amfani waɗanda ba a cikin sauran kayan lambu. Ba kamar sauran kayan lambu ba, farin kabeji yana riƙe da kaddarorin masu amfani da kayan abinci masu mahimmanci a duk lokacin hunturu da lokacin bazara ba tare da kusan asarar hasara ba, kuma sauerkraut ya fi amfani ga cikakken abinci fiye da kayan lambu mai.
A cewar masanin, sauerkraut ya ƙunshi yawancin bitamin P fiye da kayan lambu.
“A cikin gram 300 na sauerkraut, za mu ci abinci kullum na bitamin C, wanda ke da mahimmanci don kiyaye rigakafi. Kawai cokali 1 na sauerkraut yana samun bitamin K kowace rana, wanda ake buƙata don ƙwanƙwasa jini na yau da kullun, ”in ji Fuss.
Menene sauran amfanin sauerkraut?
Ya ƙunshi beta-carotene, bitamin U, da bitamin B. Suna hana faruwar cututtuka da yawa na gastrointestinal tract, ciki har da ulcers na ciki da duodenal ulcers.
Vitamin U (wanda aka samo daga kalmar ulcer), wanda kuma aka sani da methyl methionine sulfonium, yana samuwa ne kawai a cikin farin kabeji. Vitamin U ne wanda ke hana histamine, wanda ke ƙara fitar da ruwan 'ya'yan itace na ciki, yana haifar da spasms na hanji da jijiyoyi masu santsi, kuma yana shiga cikin haɓakar rashin lafiyar jiki da halayen rigakafi. Shi ya sa ake amfani da ruwan Kabeji mai dauke da sinadarin Vitamin U don magance gyambon ciki, ciwon abinci, da kuma asma, inji masanin abinci.
Lactic acid da fiber a cikin sauerkraut suna inganta microflora kuma suna taimakawa wajen dawo da ma'auni mai kyau na ƙwayoyin cuta masu amfani a cikin hanji don haka daidaita aikin gastrointestinal tract. Wannan yana da mahimmanci don kiyaye aikin yau da kullun na tsarin rigakafi.
Ya ƙunshi bitamin da ma'adanai: calcium, magnesium, iron, da potassium. Yana da daraja ambaton babban abun ciki na sulfur, wani abu wanda ke da tasiri mai kyau akan bayyanar gashi, fata, da kusoshi.
“Bincike ya nuna cewa isothiocyanates da aka kafa a lokacin fermentation na kabeji yana taimakawa rage haɗarin kamuwa da ciwace-ciwacen daji. Babban abun ciki na phytosterols a cikin farin kabeji yana taimakawa wajen rage yawan ƙwayar cholesterol kuma yana inganta fitar da shi daga jiki, "in ji masanin abinci mai gina jiki.
Abincin da aka haɗe bai kamata a rikita shi da abincin da aka ɗora ba
Ana shirya abincin da aka ɗora tare da vinegar da pasteurized. Idan aka dafa su ta wannan hanyar, suna rasa amfanin su.
"Yayin da pickled kabeji yana shirye a cikin kwanaki 3, sauerkraut yana ɗaukar akalla mako guda don shirya. Kuma bayan mako guda, yana da mabanbanta lafiyayyen haifuwa, abinci mai kyau! Hakanan yana da ƙarancin adadin kuzari,” in ji Fus.
Wanene bai kamata ya ci sauerkraut ba?
Mutanen da ke da babban acidity, pancreatitis, exacerbation na gastritis, ko ciwon ciki ya kamata a yi hankali lokacin cin abinci sauerkraut. Fiber da sulfur abun ciki na sauerkraut yana haifar da haɓakar iskar gas kuma yana iya cutar da yanayin mutanen da ke fama da colitis na yau da kullun. Saboda gishirin sa yana da illa idan an samu ciwon koda da hawan jini.
“Ya kamata a tuna cewa duk abincin da aka haɗe yana ɗauke da gishiri mai yawa, don haka ban ba da shawarar a ci su da yawa ba. Su kasance kashi (kimanin kashi uku) na adadin kayan lambu yau da kullun. Wannan shine kusan rabin gilashi (60-120 g) na sauerkraut (kabeji) sau ɗaya a rana. Zai fi kyau a ci su da safe da kuma abincin rana, ”in ji masanin abinci mai gina jiki.
