Iklabishi kohlrabi: ukubunjwa, iinzuzo kunye neepropati

Iklabishi kohlrabi yintlobo yeebhoksi ezimhlophe. Ngokuqinisekileyo imifuno engavamile, unokuthi, isitshixo esinemveliso esondwayo, esingaphaya kwimiyezo enomyezo we-turnip okanye ibhola. Isiqu salo, esona santloko, sinamajusi kunye nethenda. Unomdla omnandi ofana nesantya sakhe kwisiqabunga esiqhelekileyo, kungekhona nje inzima. Umbala weklabishi uhluka kwibala elibomvu ukuya eluhlaza.


Kwakukho iklabishi enhle eNtshona Yurophu kwaye idume ngokude, iminyaka emide. Ukuqala kokukhankanywa kweklabishi kubuyela kumnyaka iwaka lamahlanu namashumi amahlanu anesine. Ukususela ngoko kanye kanye neminyaka eyikhulu edlule, kwaye iklabishi izuze ukuzithemba kweYurophu yonke. Kuze kube namhlanje, iklabishi ithandwa kakhulu kwi-NCR, eIndiya kunye namanye amazwe aseAsia.

I-Kohlrabi yintyatyambo enokuthobeka kakhulu enokuzixhathisa kwiintlobo ezahlukeneyo zezifo nezifo. Ndiyabulela kule khono, iklabishi iyalinywa ngempumelelo nakwiindawo ezibandayo zenyakatho. Inzuzo enkulu yeklabishi yinto yokuba ayihambisani neminye imifuno kwintsimi kuyo yonke into, kuhle ukuba bahambe. UKohlrabi ngokukhawuleza avuthwe. Isiqhamo sokuqala sinokuvuna emva kweenyanga ezimbini ukuya kweyesibini kunye nesiqingatha seenyanga ezidlule ukususela ekuqaleni kokutyala. Kodwa, ekudumeni okukhulu, nokuba lula ukulima akuzange kwenzeke iklabishi ethandwa kakhulu eRashiya. Siye sakhula kuphela ngabathandi, nangona zonke iintlobo zezinto eziphathekayo.

Ukwakhiwa kohlrabi

Le klabishi iqukethe ubuninzi be-vitamin C, kunye namavithamini A, B2, B, B3. Ukongeza kwezi iivithamini, imifuno ifumanekile kwiitroleji zetamineral, eziyiluncedo kubantu, kunye ne-phosphorus, i-magnesium, i-potassium, i-calcium, i-cobalt kunye neyinyithi. Ukubunjwa kwe-kohlrabi kuqulethe i-enzyme kwaye iqulethe ezininzi zezityalo kunye neeprotheni. Iklabishi ye-klahlrabi inotye kwi-glucose, i-fructose, iqulethe i-sulfur compounds, ngokuqinisekileyo imveliso ebalulekileyo ye-dietology, ixabiso le-caloric, eliyi-41.7 kilocalories kuphela kwi-100 gram yemveliso. Umxholo ophezulu weVithamini C kwi kohlrabi uchaza ukuba kutheni unalo igama elihlukile. Ngaphandle koko, iklabishi enelomon esenyakatho.

Iinzuzo zeklabishi kunye nomgangatho wayo

Ukusebenzisa i-kohlrabi ekudleni akuzange kubongwe kuphela iimpawu ezintle kakhulu, kodwa ngenxa yezinto ezixhamlayo eziqulethwe kuzo. Ukuba le klabishi idliwe rhoqo, ngoko iqala ukuchaphazela iziphumo ezixhamlayo kwisibindi, gallbladder, kunye nesondlo sesisu. Iklabishi nayo ibeka ngokuqhelekileyo imetabolism emzimbeni. Ngenxa yempembelelo yomshukela, leyo iklabishi inayo, ukugqithiswa kwe-liquid excess from the body. Yingakho le mifuno ihlala iqukwa kwinqanaba legazi. Esinye isakhiwo esibalulekileyo nesiluncedo-ukusetyenziswa kwe-kohlrabi ekudleni kwenza kube lula ukulungisa i-cholesterol embi kwiindonga zemithambo yegazi, ngenxa yengozi yokubonakaliswa kwazo zonke iintlobo zezifo kuncitshiswa. U-Kolrabi unomzimba wokuhlambulula umzimba womntu. Kunconywa ukuqinisa isisu senhliziyo, ukunciphisa uxinzelelo lwegazi nokukhusela i-atherosclerosis. Kodwa oku akunjalo umda. I-Kolrabi inceda ukunciphisa umngcipheko wokuhlaselwa kwezifo ezithathelwanayo.

Iklabishi inefuthe elihle ekunyanyeni. Oku kubangelwa kukuba iklabishi inomxholo ophantsi wekhalori, kwaye ihlambulula kakuhle amathumbu ama-otoxins kunye nama-slags ahlukeneyo.

Ucwaningo lwangoku olwenziwa ngamagqirha lubonakalise ukuba ubukho bekhohlrabi ekudleni kukuthintela kakhulu umdlavuza we-rectum kunye nomathumbu omkhulu. Oku kubangelwa kumxholo wezinto ezifakwe kwi-sulphuri kwi-iklabishi.

Iimpawu zokuphulukisa iklabishi zisetyenziswe nakwiyeza lomntu. Ukuba wenza i-decoction yeentlanzi kunye ne stem kohlrabi, ngoko unako ukuphakanyiswa kwe-asthma nesifo sofuba.

Zonke ezi ndawo zikhankanywe ngasentla, eziqulethe iklabishi, zenze igalelo elibalulekileyo ekudleni kwabantu abazama ukufumana ukutya okunempilo, kunye nenzuzo enkulu kwimpilo yabo. Le klabishi inceda ekunikezeni abantwana nabasetyhini ngexesha lokukhulelwa.

Ukusetyenziswa kweklabishi-korrabi

Ngokuqinisekileyo, amaqabunga amasha kunye namagqabi amancinane eklabishi aya kuba luncedo kakhulu kumzimba womntu. Inqabileyo ekhethekileyo ifakwe kwi-salads ye-rawcrackrabi. Oku kungenxa yesigxobhozo esinomsoco, okongezwayo sinomdla okonakele. Nangona kunjalo, akenzi nje iklabishi kwifomu eluhlaza. Kwakhona kudliwa kwindlela echitshiweyo kunye neyobilisiwe, njengokuba iklabishi eqhelekileyo. Ukuba uhlamba iklabishi kwi-grater, uze uzalise ioli, i-flagrance yayo iya kufana ne-taste of radishes, ithenda ngaphezulu kuphela. Kusuka kwiklabishi kunokwenzeka ukulungiselela isobho, imfuno yemifuno, i-fritters, inokuphinda ixutywe, emva kokususa zonke i-pulp phakathi kwesiqu, emva koko ekufakwe kuyo ukulungiswa kwenyama kunye nemifuno. Iklabishi inokubhaka, i-marinated, ifried kwi-breadcrumbs. Iklabishi ebilisiwe yayishushu, yongeza i-sauce yokuluma. Ukuze ugxininise ingqwalasela yakhe ekhethekileyo, kuyimfuneko ukongeza i-juice encane okanye i-soy sauce kwisitya.

Ngo kohlrabi, izaqathe, inkukhu, ukhukhamba, i-prawns, i-peanuts kunye neentlanzi zidibanisa ngokugqibeleleyo.

Ukulungiselela iklabishi yokusetyenziswa

Okokuqala, kuyimfuneko ukucoca isiqalo esikhumbeni, uze usihluthise phantsi kwe-jet yamanzi ebandayo ukuze ususe ngokupheleleyo umhlaba osele kwiklabishi.

Ukusetyenziswa ekutyeni kukusona siqhamo esihle kakhulu, kuba sinomdla ontle. Isiqhamo esihle sifanele sibe ngaphezu kwe-millimeter ububanzi.

Iklabishi kohlrabi igcinwa ixesha elide kwindlela eyomileyo.

Kukho nantoni na ukuphikiswa, ezinye zeentlobo zezifo zesisu.