Ama-anyanisi aluhlaza kuhle futhi akubi

Lapho kufika ilanga elifudumele, ukukhanya okuqala okuvela etafuleni lethu kungumpaphe we-anyanisi. U-anyanisi ohlaza, unambitheka obukhali obukhulu, obasiza ukuthuthukisa nokwehlukanisa ukunambitheka kwezitsha eziningi. Ngaphezu kwalokho, imicibisholo eluhlaza iyimithombo ecebile yamavithamini, izakhi ezincane nezincane.

Ama-anyanisi aluhlaza noma, njengoba kuthiwa ama-leeks (nakuba kungu-2 imikhiqizo ehluke ngokuphelele), ayasetshenziselwa ukupheka, kodwa emithini yemithi kanye ne-cosmetology. Ukukhula kulula, isibonelo, ungatshala ama-amancane noma ubeke anyanisi emanzini, okwesikhashana okuzohlinzeka ngempaphe eluhlaza.

Izinzuzo kanye nokulimala kwama-anyanisi aluhlaza

Into yokuqala efika engqondweni yomuntu wonke ngama-anyanisi aluhlaza ukukwazi ukuvikela umzimba kusuka kumagciwane kanye nezifo. Mhlawumbe lokhu kubangelwa ukuba khona kwe-phytoncides. Ngakho-ke, odokotela abaningi batusa ngesikhathi sokusabalalisa okusebenzayo kwezifo zokuphefumula kanye nomkhuhlane ukuze badle isaladi ngama-anyanisi aluhlaza noma amaphiko avele ahlukene. Futhi aqukethe i-chlorophyll, ebalulekile ekwenzeni i-hematopoiesis.

Ukuze uqonde, u-anyanisi oluhlaza uyasiza kakhulu, ake sicabangele ukuthi yiziphi amavithamini aqukethe:

1. I-Vitamin A. Kubalulekile izinqubo zokunciphisa okhiqiza. I-vitamin iyadingeka ukuze kusetshenziswe umzimba futhi ivuselele ukukhula kwamangqamuzana amasha. Uyabhekwa njenge-antioxidant enamandla.
2. Amavithamini B. Ewusizo ohlelweni lwezinzwa nangomsebenzi wobuchopho. Isibonelo, i-vitamin B1 imisa izinga le- cholesterol futhi ilawula i-acidity yomzimba. I-Vitamin B5 ibalulekile ekusetshenzisweni kwamathambo, amaprotheni nama-carbohydrate.
3. I-Vitamin C. I-ascorbic acid iyingxenye yenani elikhulu lezinqubo ezenzeka emzimbeni. Iqinisa isimiso somzimba sokuzivikela, sihlanza umzimba, sithatha ingxenye ebalulekile ekwakheni i-collagen, i-tryptophan ne-serotonin.
4. I-Vitamin E. I-antioxidant enamandla enethonya elihle emsebenzini wokuzala. Enye i-vithamini ithuthukisa isimo sezinwele, isikhumba nezinzipho.

Izinzuzo zama-anyanisi aluhlaza, i-parsley ne-dill zizobaluleka ikakhulukazi i-beriberi, ukukhathala kwentwasahlobo, ukucindezeleka nokukhathala. Abantu abanenkinga ye-cardiovascular system kumele banakekele lo mkhiqizo, ngoba izinto ezikuyo zithuthukisa umsebenzi wezinsizwa zenhliziyo futhi ziqinise izindonga zezimpahla. Ngenxa yokutholakala kwe-calcium, u-anyanisi oluhlaza uthuthukisa isimo samazinyo namazinyo. Iqukethe ne-antioxidant quercetin ebalulekile, okuvimbela ukuthuthukiswa kwesisu nokulwa nomdlavuza. Ngenxa yokuthi izimpaphe eziluhlaza ziyanciphisa i-cholesterol, ziyisivikelo esihle kakhulu sokuthi i-atherosclerosis.

Ukusetshenziswa kwama-anyanisi aluhlaza kwabesifazane kuba khona kwe-zinc, okungaphezu kwalokho kunomunye uhlobo lwemifino. Uma inani lalezi zimaminerali linganele, izinkinga zesistimu yokuzala zingase ziphakame. Enye i-zinc ibalulekile esimweni esijwayelekile sezipikili nezinwele. Ukusetshenziswa kwama-anyanisi aluhlaza okwehla kwesisindo kuyinto ikhalori encane.

Inani lamandla emifino eluhlaza yi-kcal 19 kuphela nge-100 g. Kungenxa yokuthi bangamanzi angu-90%. Akukho amafutha ku-anyanisi, ngakho-ke ayikwazi ukuholela ekuzuzeni isisindo futhi, ngaphezu kwalokho, ukukhuluphala. Omunye umkhiqizo unezenzo ezilula zokwelapha ezisiza ukususa uketshezi okweqile nokuqeda ukuvuvukala.

Ukulimaza u-anyanisi aluhlaza kungaletha kubantu abaphethwe yisibindi, izinso futhi uma kukhona ukuvuvukala komuthi wesisu. Uma usebenzisa umkhiqizo ngobuningi obukhulu, ungathuthukisa ukwanda kwegazi, okungase kubangele izinkinga ngesimiso senhliziyo.