Emma Miller
Ngokusho kochwepheshe, i-sauerkraut iqukethe amavithamini awusizo angatholakali kweminye imifino. Ngokungafani neminye imifino, iklabishi elimhlophe ligcina izakhiwo zalo ezizuzisayo kanye nezakhi ezibalulekile phakathi nezinkathi zasebusika nezasentwasahlobo cishe akukho ukulahlekelwa, futhi i-sauerkraut iwusizo kakhulu ekudleni okuphelele kunemifino eluhlaza.
Ngokusho kochwepheshe, i-sauerkraut iqukethe i-vitamin P ephindwe izikhathi eziningana kunemifino emisha.
“Kumagremu angu-300 e-sauerkraut, sizoba nokudla kwansuku zonke kavithamini C, okubalulekile ekugcineni amasosha omzimba. Isipuni esisodwa nje se-sauerkraut sinovithamini K nsuku zonke, odingekayo ukuze igazi lijiye ngendlela evamile,” kusho uFuss.
Yiziphi ezinye izinzuzo ze-sauerkraut?
Iqukethe i-beta-carotene, i-vitamin U, ne-vitamin B. Zivimbela ukuvela kwezifo eziningi ze-gastrointestinal tract, kuhlanganise nezilonda zesisu kanye nezilonda ze-duodenal.
I-Vitamin U (esuselwa egameni elithi ulcer), eyaziwa nangokuthi i-methyl methionine sulfonium, ikhona kwiklabishi elimhlophe kuphela. Kuyi-vitamin U eyenza i-histamine isebenze, okwandisa ukuthungwa kwejusi yesisu, ibangele ama-spasms emisipha ebushelelezi yamathumbu kanye ne-vascular, futhi ihileleke ekuthuthukiseni ukungezwani komzimba nokuzivikela. Yingakho ijusi yeklabishi, enovithamini U ocebile, isetshenziselwa ukwelapha izilonda zesisu, ukungezwani nokudla, kanye nesifuba somoya, kusho isazi sezokudla.
I-Lactic acid ne-fiber ku-sauerkraut ithuthukisa i-microflora futhi isize ukubuyisela ibhalansi enempilo yamabhaktheriya anenzuzo emathunjini ngaleyo ndlela kujwayele ukusebenza kwepheshana lesisu. Lokhu kubalulekile ekugcineni ukusebenza okuvamile kwamasosha omzimba.
Iqukethe amavithamini namaminerali: i-calcium, i-magnesium, i-iron, ne-potassium. Kufanelekile ukusho okuqukethwe okuphezulu kwesibabule, isici esinomthelela omuhle ekubukeni kwezinwele, isikhumba, nezinzipho.
“Ucwaningo luveze ukuthi ama-isothiocyanate akhiwe ngesikhathi kubiliswa iklabishi ayasiza ekwehliseni amathuba okuba nezimila. Okuqukethwe okuphezulu kwama-phytosterols eklabishi elimhlophe kusiza ukunciphisa ukugcwala kwe-cholesterol futhi kuthuthukisa ukuphuma kwayo emzimbeni, ”kubhala isazi sezokudla.
Ukudla okuvutshiwe akufanele kudidaniswe nokudla okufakwe emanzini anosawoti
Ukudla okufakwe emanzini anosawoti kulungiswa ngoviniga futhi kufakwe i-pasteurized. Uma ziphekwe ngale ndlela, zilahlekelwa izinzuzo zazo.
“Ngenkathi iklabishi elifakwe emanzini anosawoti selilungile ezinsukwini ezi-3, i-sauerkraut ithatha okungenani isonto ukuyilungisa. Futhi ngemva kwesonto, kuwumkhiqizo obilile onempilo ohluke ngokuphelele, ukudla okunempilo! Iphinde ibe nama-calories amancane,” kusho uFus.
Ubani okungafanele adle i-sauerkraut?
Abantu abane-acidity ephezulu, i-pancreatitis, ukwanda kwe-gastritis, noma izilonda zesisu kufanele baqaphele lapho bedla i-sauerkraut. I-fiber nesibabule okuqukethwe kwe-sauerkraut kuholela ekwandeni kokwakheka kwegesi futhi kungalimaza isimo sabantu abane-colitis engapheli. Ngenxa yosawoti wawo, uyingozi uma kwenzeka uhluleka kwezinso nomfutho wegazi ophezulu.
“Kumele kukhunjulwe ukuthi konke ukudla okuvutshelwe kunosawoti omningi, ngakho-ke angikukhuthazi ukukudla kakhulu. Kufanele abe yingxenye (cishe ingxenye yesithathu) yenani lansuku zonke lemifino. Lokhu cishe ingxenye yengilazi (60-120 g) ye-sauerkraut (iklabishi) kanye ngosuku. Kungcono ukuwadla ekuseni nasemini,” kufingqa isazi sezokudla.
