I-Rukkola iyisityalo esingenakuthobeka, ngaphandle kwayo inqabile kakhulu kwiqabunga, evumela ukuba ikhule kuyo yonke indawo, nakwi-balcony yakho. E-Afrika, ekumzantsi kweYurophu, e-Asiya, i-arugula ikhule ngokukhulu.
Ukubunjwa kwe-arugula kubandakanya amafutha, iiprotheni, i-fibre, i-carbohydrate, i-calcium, i-vithamini B, i-magnesium, iivithamini A, E, i-K, i-manganese, i-phosphorus, ekuvumela ukuba usho ngokuqinisekileyo ukuba lolu hlobo lwesaladi lunemihlaba encedo. Kubalulekile ukuba uqaphele ukuba kwi-100 gram yale mveliso iqulethe ii-kilocalories ezingama-25 kuphela.
Kwi-100 grams ye-arugula iqulethe: 91, 7 amagremu amanzi; 2, 6 amagrethi weprotheni; 2, 0 igramu ze-carbohydrates; 1, 6 amagremu e-fiber; 1, 4 amagremu we-ash, 0, 7 amagremu weenqatha.
Makhe sicinge, yintoni inzuzo kumntu womntu owenza isaladi rukkola. Ukusetyenziswa rhoqo kwe-arugula kukhuthaza ukukhuselwa komzimba, kukhuthaza ukusebenza komgudu wesisu, kuphucula iinkqubo ze-metabolic, kuqinisa iindonga zeemithwalo zegazi, kuphakamisa i-hemoglobin, kunciphisa ityiliti, kunciphisa i-cholesterol, kuqinisa inkqubo ye-nervous, ukwandisa izinga lokumelana nokunyanzeliswa.
Iipropati eziwusizo zalesi sityalo ziquka inyaniso yokuba uyakwazi ukufumana isifo sokulwa ne-antibacterial, tonic, diuretic, antioxidant emzimbeni. Abantu abajongene nesifo sikashukela baxhamla ngokutya i-rukola. Kubalulekile ukubandakanya kwisidlo se-rukkola kubantu abanexinzelelo, unokukwazi ukukhulula iintsuku kwaye usebenzise i-rukkola ngobuninzi obungenamkhawulo. Izitya zekhalori eziphantsi ezivela kwi-arugula zinceda ukuba ulahlekelwe kakhulu kwiikhilogram ezingaphezulu, kwaye ngokubuyisela uzakufumana amandla afunekayo.
Izakhiwo ezinamandla kakhulu ze-antiyazvennye ze-arugula ziyaziwa. Ukutya i-rukkola, uya kuphelisa umonakalo kwiindonga zesisu, oku kuthetha ukuba izilonda ezikhoyo ziya kuncipha kakhulu ngobukhulu, kwaye ukubunjwa okusha kwe-arugula kuza kubonakala, nangona kuya kuphulwa kokutya okunokutya kunye nokungalungiswanga kokutya.
Uphando lwenzululwazi lwenziwe, ngexesha apho kwafunyaniswa ukuba kukho iipropati ze-arsenic ezikhusela ukuphuhliswa kweesifo somhlaza. Ngaba oku akuyona into ekholisayo, eqinisekisa ukuba sifake amaqabunga e-rucola ekudleni kwethu.
I-Rukkola inomdla ongenangqondo, oqabulayo, oqabulayo, oqhenqileyo, odibeneyo kunye namanye amaqabunga omladi, kunye neentlanzi nezitya zenyama.
I-Rukkola cookery idla ngokusetyenziswa njengento yokuhlobisa, kodwa unokongeza amaqabunga e-rucola kwi-cream sauces, ngaloo ndlela unike i-sauce into enqabileyo kunye neroma. Le sauce ilungele i-pastas yaseTaliyane kunye ne-pasta. I-Rukkola kumaxesha amandulo aqala ukusetyenziswa njengentsimbi. Yaye ukuba ukusetyenziswa kwe-arugula kunye ne-nut sauce, kuya kuba yinto ye-aphrodisiac.
Nangona i-ruccola inezakhiwo ezixhamlayo, kuyafuneka ukuba ukwazi ukukhetha le mveliso eluncedo ngokuchanekileyo. Amasebe e-arugula kufuneka abe yinto eluhlaza eluhlaza. Abadala amaqabunga esi sityalo baba, ngakumbi kwaye banqabise ukuvumba kunye nokutya. Ukuvumelanisa kwevumba kunye nencoko kungabonwa kuphela kumagatsha amancinane e-arugula, kungekhona into yokuba unokuthanda yonke into.
Makhe sinikeze iresiphi elula kwaye eqhelekileyo isaladi, equka amagqabi e-arugula. Kwisitya ubeka amaqabunga e-arugula, ubeke uhlanzi lwama-shrimp phezulu kwaye uphefa ngamantongomane. Yenza i-sauce - ioli yeoli, iviniga, i-pepper e-sweet and fill it with a salad. Phula nge-parmesan ushizi. Isaladi enjalo ayinakusiza kuphela iipropati, kodwa i-spicy, ayiyiyo into eqhelekileyo.