Le mbotyi, ngamanye amaxesha ebizwa ngokuba yi nut nut, isetyenziswe ngendlela efanayo nezinye iibhontshisi (ngokukodwa, iipayi). Isetyenziswe ikakhulukazi e-Central Asia (ilizwe lakubo), e-Central Asia, e-Indiya, eMpuma Afrika, eMpuma Yurophu. Izitya usebenzisa i-chickpeas ziseMexico, iSpanish, isiNtaliyane, isiChina. Kodwa, ngokuqinisekileyo, ihlala iyinxalenye kunye nomqondiso wesidlo saseMpumalanga.
Iichickpeas ingaba nemibala eyahlukileyo - iimbotyi ziluhlaza, zibomvu, zimnyama-kodwa iindawo ezininzi zokutsalwa kwembewu zisetyenziselwa ukutya. Le mibhontshisi ayifanelekanga, i-beige inombala, kwaye i-nutty ukunambitha.
Ukupheka
Kwifomu ephekiweyo neyosiweyo, ama-chickpeas asetyenziswe zombini njengezitya zangasese kunye nezitya ezizimeleyo. Ukususela kubhontshisi abilisiwe, ama-chickpeas enziwe ngamazambane ahlambulukileyo, kwaye iisusi kunye neepasta zenziwe kuwo. Ukusuka kwiisobho ze-chickpeas ezinqunywe kunye nosanhlamvu zilungiselelwe. Ngokufakela ufulawa lwe-chickpea, isonka siyabhaka, i-pasta kunye nemveliso ye-confectionery iphekwe (kubhaka, iipesele zesizwe ezininzi, njl. Amaqanda ahlambulukileyo afana nesincoko esifana nesantya, ukutya okunesondlo, nakwamanye amazwe kunye nococeko. Iibhontshisi ezidibeneyo kunye eziqingqiweyo zivame ukusetyenziswa ukuvelisa imixube enoncoko kwaye enomsoco kunye neenkile, imbewu yeesame, iinqatha. Kwaye, ngaphezu koko, kwamanye amazwe asempuma nawo asetyenziswa njengeyeza (kumachiza omntu). Kwasekuqaleni kwacetyiswa njengesixhobo esinceda umsebenzi wesisu kwaye kuyimfuneko yokusetyenziswa kwizifo zesikhumba.
Ungasebenzisa i-chickpeas ekuphekeni ngeendlela ezininzi:
- I-chickpeas ebilisiwe ingadliwa njenge-snack emele (kuphela eyimfuneko yokongeza iziqholo zakho ezithandayo kunye namakhambi)
- Ubhontshisi obushushu buya kufakwa kwisaladi eluhlaza.
- Akuyi kuba yinto engcolileyo kunye ne-sauce ye-spaghetti-ngeeshizi kunye nemifino.
- Xa ufakwa kwisobho semifuno, i-chickpeas yenza ukunambitheka kwesitya kukhulu.
Kwaye ezi ziindlela ezilula kuphela, kwiindawo zokutya eziqhelekileyo zabantu base-Asiya onokufumana ezininzi zokupheka zokutya, ezibandakanya le mveliso eluncedo.
ZeMpilo
I-Nut ibonwa njengeyona nto iluncedo yamagqabi. Umxholo weprotheni ophezulu (malunga ne-30%) kunye ne-carbohydrate (malunga ne-60%) kunye nomxholo we-fat fat (ngaphantsi kwe-10%) yenza into ebalulekileyo yokutya. Yaye nangona ngokwezinye izikhombisi (umxholo weprotheni, umzekelo), ungaphantsi kwe-soy kunye neeperesi, kodwa umgangatho weprotheni kunye nemibhobho yemifuno iyazigqitha. Kubalulekile ukucwangciswa okulinganayo kwiprotheni, ukugaya kwayo, inani le-acids ebalulekileyo. I-chickpea yinto esemgangathweni kakhulu kunye ne-fat-free. Ngenxa yoko, abaninzi banomdla njengemfuyo yemifuno inyama. Iimvumi, kunye nabantu abahlala bezila ukudla, bangathatha indawo yabo yokutya kwisidlo sabo.
Ngaphezu koko, ezininzi izinto ezincedo ziye zaqatshelwa kwaye zenzululwazi zenzululwazi. Ukusela i-chickpeas kunceda ukujamelana nokusilela kwesinyithi-imbangela yeengxaki ezininzi zempilo. Abasetyhini (ikakhulukazi abafazi abakhulelweyo nabancinci) kufuneka baqale becinge malunga nendlela yokugcina inqanaba elifanelekileyo lentsimbi emzimbeni. Ngaphandle kwesibonelelo esivamile samaseli kunye ne-oksijeni (oko kukuthi, i-hemoglobin, equka isinyithi), ukukhula okupheleleyo kunye nophuhliso akunakwenzeka.
Ukongeza, ii-chickpeas ziyimithombo emihle yamavithamini: B2 (riboflavin), i-B1 (thiamine), i-nicotinic acid, i-pantothenic acid, i-choline, kunye nokulandelela izinto kunye neemaminera: umzekelo, i-potassium, i-magnesium, i-phosphorus, i-manganese, i-molybdenum. Kwaye oku kunceda uphuhliso oluqhelekileyo lwenkqubo ye-metabolic emzimbeni: umzekelo, i-manganese inxalenye yee-enzymes ezininzi ezibalulekileyo ekuveliseni i-antioxidants, i-molybdenum - inxalenye ye-enzyme, "inzima" kunye nama-conservatives, kaninzi ifakwe kwimveliso egqityiweyo.
Njengezinye izilwanyana, i-chickpea inceda ukunciphisa amathuba okuhlaselwa okanye ukuhlaselwa kwentliziyo, ilawula i-cholesterol (kunye nobungakanani bayo bonke, kunye nenani le-cholesterol ebizwa ngokuba "libi"), ilawula iinkqubo zokugaya (nangona zininzi zikhalaza ngokugaya ukutya okuninzi, kodwa kunye nokucocwa okude kunye nokulungiswa okuchanekileyo oku kunokukhutshwa) kwaye kwanokuthintela uphuhliso lomhlaza. Kwakhona kuthinteka kakuhle kwizinga leshukela legazi - ngenxa yokuba le mveliso inikezela umzimba ngamandla, kwaye ayikho ekunyuseni okunyukayo kumanqanaba eshukela egazi.
Akukho ngaphantsi kweembotyi, izihluma ezintle ziyanceda. Zizityebi kwiivithamini A no-C, ziqulethe iiprotheni kunye namafutha, kunye ne-potassium, i-calcium, i-magnesium. Ihluma i-chickpeas kulula ukufika ekhaya. Inxalenye yeembotyi ifakwe kwisitya (kubandakanyeka ukuba i-chickpea emanzini iya kukwandisa umthamo ubuncinane kabini) kwaye uyithulule ngamanzi. Amanzi, ukuba kuyimfuneko, - engeza. Ngosuku lwesibini makabonakale ihluma. Ukuhluma, i-chickpeas ayitholi kuphela iipropati ezinobuninzi nangaphezulu (i-vitamin C, umzekelo, kwizithombo ziba zihlandlo eziliqela) kodwa kwakhona zivumba ngokuthokoza ngama roses.
Kwinqaku
Ukusebenzisa ngokupheleleyo izakhiwo ezincedo ze-chickpeas, akufanele uyilibale imithetho elula:
- Gcina ii-chickpeas ezomileyo kwisitya esivaliweyo, kwindawo epholile kunye eyomileyo, ngaphandle kokufikelela ekukhanyeni:
- Awukwazi ukuxuba ama-chickpeas ukusuka kumaqela ahlukeneyo (oko kukuthi, ukuba kuthengwa ngamaxesha ahlukeneyo). Iyakwazi ukuhluka (ingaba yomiswe ngeendlela ezahlukeneyo) kwaye kuya kufuneka iphekwe ngamaxesha ahlukeneyo;
- Ama-chickpeas asomile kufuneka ahlambuluke aze agcobhoze ngaphambi kokupheka (ngokuqhelekileyo malunga neeyure ezili-12 ngaphambi kokupheka), ngoko baya kuba lula kakhulu kwaye kulula ukugaya;
- Ukupheka emva kokukhupha i-chickpeas kudinga ixesha elide - ubuncinane iyure, ngamanye amaxesha ukuya kwesinye nesiqingatha.
Ukuba ujwayele ukutya ngokufanelekileyo, luncedo kwaye unonwabo, ngoko kukutya kwakho kufuneka ukuba ube yi-chickpeas.