Okuqukethwe
I-daikon radish iyisitshalo semifino ethandwa kakhulu e-Japan futhi isilinywe lapha iminyaka engaphezu kwenkulungwane. Abameli baseJapan, abaziwayo bendlela efanele yokukhetha imikhiqizo yetafula lansuku zonke, bafaka isithombo ekudleni kwabo kaningi njengamazambane eRussia. Futhi lokhu akumangazi - i-daikon radish yaseJapane iphelele nje kubalandeli bokudla okunempilo, ukwakheka kwayo kulinganisela ngokungenakulinganiswa mayelana nokuba khona kwezakhi.
Izakhiwo eziwusizo zesithombo seJapan daikon
Izici eziyigugu eziyinhloko zesithombo se-daikon okuqukethwe okuphansi kwekhalori nokuqukethwe okuphezulu kwama-enzyme, amaminerali kanye namavithamini. Ngokungafani ne-radish ejwayelekile, i-daikon ayinayo uwoyela wesinaphi, okungukuthi ukunambitheka kwayo akushisi, kepha kuyathamba futhi kunamanzi, nephunga alibukhali nakancane. Lawa ma-flavour avumela i-daikon ukuthi idliwe cishe nsuku zonke.
Ngenxa yokuthi isithombo se-daikon sithandwa kakhulu kumaJapane, indawo ehlwanyelwe ehlala kulesi sitshalo sezimpande iyanda minyaka yonke futhi ithatha indawo yokuqala phakathi kwezinye izitshalo zemifino.
IDaikon iyinqolobane yangempela yama-macro- nama-microelements, njenge:
calcium
i-potassium
magnesium
iodine
selenium
iron
i-phosphorus
ithusi
i-sodium, njll.
Okuqukethwe okunothile kwalezi zinto ku-daikon kusiza ukugcina amaphaphu aphilile, isibindi, inhliziyo, nokugcina ukwakheka kwegazi okujwayelekile. I-radish yaseJapan iqukethe amavithamini C, i-PP, kanye nawo wonke amavithamini eqembu B. Ngakho-ke, umkhiqizo umane ubaluleke kakhulu emikhuhlaneni, ukuphazamiseka kohlelo lokugaya ukudla naphakathi kwezinzwa.
I-polysaccharide pectin yemvelo, eyingxenye ye-daikon radish, inezinzuzo eziphindwe kathathu zezempilo: - yehlisa ushukela wegazi; - kwehlisa cholesterol; - kunciphisa ingozi yomdlavuza.
Ngenxa yama-phytoncides, acebile nge-daikon radish yaseJapan, umzimba womuntu umelana ngempumelelo nama-virus namagciwane. Lezi zinhlanganisela eziguquguqukayo zinezinto zokwelapha - zisiza ukuqeda ukukhathala, ukujwayela ukucindezelwa kwegazi, nokwandisa ukusebenza kahle.
Inani lokudla okunomsoco we-daikon radish liyakhuphuka ngenxa yokuba khona kwalo kwenani elikhulu lama-enzyme - ama-enzyme abandakanyeka ku-catabolism - inqubo yokwehlukanisa izinto eziyinkimbinkimbi zokudla zibe izakhi ezilula. Kalula nje, i-daikon isiza zonke izingxenye zokudla ukuthi ziguqulwe zibe izinto umzimba okwazi ukuzisebenzisa kalula futhi ngaleyo ndlela zisheshise imetabolism, futhi zisuse ukuqina nokubola emgudwini wamathumbu. Ngenxa yama-enzyme, amafutha, amaprotheni nama-carbohydrate amuncwa kalula ekudleni.
Okuqukethwe okunothile kwalezi zinto ku-daikon kusiza ukugcina amaphaphu aphilile, isibindi, inhliziyo, nokugcina ukwakheka kwegazi okujwayelekile. I-radish yaseJapan iqukethe amavithamini C, i-PP, kanye nawo wonke amavithamini eqembu B. Ngakho-ke, umkhiqizo umane ubaluleke kakhulu emikhuhlaneni, ukuphazamiseka kohlelo lokugaya ukudla naphakathi kwezinzwa.
I-polysaccharide pectin yemvelo, eyingxenye ye-daikon radish, inezinzuzo eziphindwe kathathu zezempilo: - yehlisa ushukela wegazi; - kwehlisa cholesterol; - kunciphisa ingozi yomdlavuza.
Ngenxa yama-phytoncides, acebile nge-daikon radish yaseJapan, umzimba womuntu umelana ngempumelelo nama-virus namagciwane. Lezi zinhlanganisela eziguquguqukayo zinezinto zokwelapha - zisiza ukuqeda ukukhathala, ukujwayela ukucindezelwa kwegazi, nokwandisa ukusebenza kahle.
Inani lokudla okunomsoco we-daikon radish liyakhuphuka ngenxa yokuba khona kwalo kwenani elikhulu lama-enzyme - ama-enzyme abandakanyeka ku-catabolism - inqubo yokwehlukanisa izinto eziyinkimbinkimbi zokudla zibe izakhi ezilula. Kalula nje, i-daikon isiza zonke izingxenye zokudla ukuthi ziguqulwe zibe izinto umzimba okwazi ukuzisebenzisa kalula futhi ngaleyo ndlela zisheshise imetabolism, futhi zisuse ukuqina nokubola emgudwini wamathumbu. Ngenxa yama-enzyme, amafutha, amaprotheni nama-carbohydrate amuncwa kalula ekudleni.
Okuqukethwe okuphezulu kwama-antioxidants ku-daikon radish kunikeza ilungelo lokuba omunye wemikhiqizo elwa ngokuphumelelayo ne-atherosclerosis, izifo zenhliziyo kanye nokuguga ngaphambi kwesikhathi.
IDaikon isithombo lapho uhlela ukudla okunempilo
Izazi zokudla okunomsoco zincoma ukuthi kufakwe i-daikon radish yaseJapane ekudleni kwabo kwansuku zonke kubantu abafuna ukudla ngendlela efanele futhi babe nemenyu elinganiselayo, kanye nalabo abaphupha ngokukhipha amakhilogremu engeziwe (isisindo esivamile). Iqiniso liwukuthi okuqukethwe kwekhalori yesithombo kuphansi kakhulu - kuphela i-21 kcal nge-100 g yomkhiqizo. Ngaphezu kwalokho, ngenxa yokuqukethwe kwayo okuphezulu kwe-fiber, i-daikon ihlanza kahle amathumbu, futhi usawoti we-potassium usiza ukususa uketshezi oluningi emzimbeni. Lezi zimfanelo zenza kube lula ukuqeda ubuthi neminye imikhiqizo yokuwohloka ephazamisa ukugaya okuvamile, ngakho-ke ukusatshalaliswa okufanele kwezakhi ezibalulekile - amaprotheni, amafutha kanye nama-carbohydrate. Futhi ukuze uthole umphumela ogcwele, ungashintshela ekudleni kwaseJapane.
Izazi zokudla okunempilo azeluleki ngokuhlala ekudleni kwe-daikon, ngoba isithombo (noma sinambitheka kamnandi kanjalo), esidliwa ngobuningi, asikwazi nje ukungazuzi ukugayeka kokudla, kepha futhi sidala ingozi. Kuhlakaniphe kakhulu futhi kusebenza kangcono ukuhlela izinsuku zokuzila usebenzisa isivuno sezimpande esimangalisayo. Ngasikhathi sinye, inani le-daikon ngokwalo lingaba lincane - 100-150 g (ngokwesibonelo, amaJapane, adla okungenani ama-300 g wemifino ehlukahlukene nsuku zonke, athatha okwesihlanu kwedayikon, okungukuthi u-55-60 g) .
Ngakho-ke, ngosuku lokuzila, ungalungisa isaladi ngokuya nge-
Iresiphi yaseJapan yabaneminyaka eyikhulu.
Izodinga izithako ezilandelayo:
i-daikon - 600 g
u-anyanisi omnandi - 1 ikhanda
uphizi oluhlaza - 100 g
uwoyela we-sesame - 2 wezipuni
irayisi uviniga - 2 wezipuni
imbewu yesesame - 2 tbsp. l.
uju wemvelo - 2 tbsp. l.
i-soy sauce ukunambitha
Cwecwa i-daikon bese uwagcobisa ku-grater egqokile. Sika u-anyanisi ngamasongo ayingxenye. Bilisa ama-pea pods emanzini amancane imizuzu engu-3-5, bese uwasika ube yizicucu ezincane (ungafaka uphizi ngobhontshisi obuluhlaza). Hlanganisa yonke imifino. Lungisa ukugqoka isaladi: Hlanganisa i-sesame oil, uju neviniga, shayela ingxube. Thela phezu kwemifino bese uyibeka esiqandisini ihora elingu-1 ukuze ungene. Fafaza imbewu ye-sesame (mhlawumbe emnyama) phezu kwesaladi ngaphambi kokuphaka futhi phezulu nge-soy sauce ukunambitha. Kunconywa ukuthi udle isaladi ngokushesha, ngoba impilo yayo eshalofini imfushane - cishe usuku esiqandisini.
Kukhona nezindlela zokupheka zaseJapane zedayon elicwilisiwe, elisawoti nelomisiwe, kanye nokubilisiwe noma okuphekwe nge-squid ne-octopus. Ngendlela, amaJapane awadli imifino yezimpande kuphela, kodwa namaqabunga amasha e-daikon, awasebenzisela amasaladi, izitsha eziseceleni futhi njengesithako se-sushi kanye nama-roll.
Izimo
Ngaphandle kwezici eziningi ezizuzisayo zesithombo sedayikon, kukhona futhi okuphikisana nokusetshenziswa kwayo. Inani elikhulu le-daikon, elidliwe ngasikhathi sinye, lingadala ukuqunjelwa (ukuqunjelwa) kanye nokucasuka kwe-mucosa yokugaya ukudla. Ukusetshenziswa kwe-Japanese daikon radish kufanele kuphathwe ngokuqapha ngabantu abaphethwe i-gastritis, i-gout, izilonda zesisu kanye nezilonda ze-duodenal. Ngesifo esingalapheki sesibindi, isifo sezinso, ukuphazamiseka komzimba okukhulu, kufanele ubonane nodokotela wakho ngaphambi kokufaka isithombo se-daikon ekudleni kwakho.