Abun Bulgur, tasiri a cikin ciwon sukari na mellitus, contraindications, m amfanin, lahani da hanyoyin shiri

Da farko, ana girbe hatsi na alkama na durum (mafi amfani) - lokacin da suke madarar milka milkan nono. Sannan an tsabtace su, an zuba su da ƙarfi, ana bushewa da murƙushewa. A cikin abincin abinci na gabas, ana amfani da tanda kamar hatsi, wanda yake da wahalar narkewa. --Ari - da amfani kaddarorin. Kuma akwai da yawa daga cikinsu.

Mahimmanci: wannan hatsi ba a wanke shi ba, saboda an riga an sarrafa shi. Na biyun kuma - akwai niƙa mai niƙa, ɗauka wannan pilaf, akwai ƙarami ɗaya - meatballs suna da kyau daga wannan kuma zaku iya cusa barkono ko eggplant da shi. Dubi hoto daban-daban na niƙa bulgur kuma zaɓi hatsi na gari don jita-jita.

GI alama ce dake nuna tasirin abinci iri-iri akan gulukon jini. A mafi girma da fihirisa wani samfurin, da sauri tafiyar matakai na rushewar carbohydrates a cikin jiki ya faru, kuma daidai da haka, lokacin ƙara yawan sukari yana haɓaka.

Calcuididdigar ta dogara da glucose na GI (100). Matsakaicin samfuran da suka rage da abubuwan da ke tattare da shi shine ke ƙididdige yawan maki a cikin jigidansu.

Ana la'akari da GI mara ƙaranci, sabili da haka mai lafiya ga mai haƙuri da ciwon sukari, idan alamunsa suna cikin kewayon daga 0 zuwa 39. Daga 40 zuwa 69 matsakaici ne, kuma sama da 70 babban adadi ne.

Ba kawai waɗanda ke fama da “cututtukan zaki” kaɗai suke amfani da su ba, har da waɗanda suke ƙoƙarin yin ingantacciyar rayuwa da kuma bin ka'idodin abinci mai lafiya. Manuniya na GI, abubuwan da ke cikin kalori, rabo na furotin, fats da carbohydrates na manyan hatsi an nuna su a tebur.

Amfanin bulgur ga mata

Wani shine mai son sani, kuma mutane da yawa suna da kayan da suka fi so, wannan ɗanyen kwanan nan ya ɗauki wuri mai ƙarfi a kan shelves na shagunanmu. Kuma tambaya ta taso, menene muka sani game da fa'ida da kuma haɗarin bulgur don lafiyar jikin, kuma gabaɗaya, wane irin hatsi yake da yadda ake dafa wannan sabon abu. A yau zaku sami amsoshin duk waɗannan tambayoyin.

Abun ciki, adadin kuzari da GI

Tun ƙarni da yawa, bulgur ya kasance muhimmiyar kayan abinci a Gabas ta Tsakiya da Indiya. Ana iya dafa Bulgur a cikin shekara. Samfurin ba shi da ɗanɗano kuma ana iya haɗe shi da kayan abinci da yawa.

Irin wannan hatsi galibi ana sabunta shi a Turkiyya da Indiya tare da ganye kuma ana hidimtawa da rago da sauran abincin nama. Bulgar shine abinci mafi mahimmanci a Gabas. Ciyarwar mai daɗin daɗi kuma kayan abinci ne masu lafiyayyen abinci.

Irƙirar Arabiya yana da rikitarwa. An yi shi daga alkama mai durƙushewa sannan a bushe. Ana cire alamar da aka saƙa yayin dafa abinci, sai a rage sauran pollen tare da mai hatsi, sannan a matse ƙasa.

Bulgur ba wai kawai sananne ba ne saboda dandano, yana da kayan abinci masu yawa, ƙaramin farashi kuma yana da sauƙin shiryawa. Bulgur, a matsayin mai mulkin, yana taimakawa da sauri don isa, saboda haka ya shahara a dafa abinci.

Bulgur abinci ne mai-ƙoshin abinci. Samfurin ya ƙunshi bitamin E, bitamin B daban-daban, har ma da ma'adanai na magnesium, phosphorus, alli, zinc, selenium da chromium. Bulgur ya ƙunshi babban adadin bitamin B1, wanda yake mahimmanci don rigakafin beriberi da ƙarfafa tsarin juyayi. Hakanan ana samo Folic acid a cikin mai yawa a cikin samfurin kuma yana da mahimmanci ga jikin mace. Ba kamar taliya da shinkafa ba, samfurin yana da ƙarancin glycemic index.

Bulgur ya ƙunshi adadin kuzari da yawa: 100 giram ya ƙunshi adadin kuzari 350. Koyaya, a cewar wasu kafofin, hatsi 100 na hatsi suna ba da adadin kuzari 110. Sakamakon jikewar jijiyoyin shine saboda, musamman, zuwa abun cikin fiber mai yawa.

Bulgur yana da kayan abinci iri ɗaya kamar alkama. Rich a baƙin ƙarfe, phosphorus, magnesium da bitamin, shima ya ƙunshi adadin carbohydrates a hankali. Indexididdigar glycemic shine raka'a 46.

100 g na samfurin da ba a shirya ba ya ƙunshi:

• Makamashi: 1,500 kJ / 360 kcal,
• Fibre: 8g
• Protein: 12.5 g
• Carbohydrates: 69 g, wanda 0.8 g sukari suke,
• Fats: 1.75 g, wanda 0.2 g masu kima ne mai yawa.

Yadda za a dafa bulgur ga masu ciwon sukari?

Ya isa a dafa hatsi a cikin ruwan zafi na minti 20. Samfurin yana ɗaukar babban adadin ruwa yayin kumburi, don haka ƙarar ta ƙara ƙaruwa yayin dafa abinci. A matsayinka na mai mulki, tablespoons uku sun isa bauta ɗaya.

Ana cika kullun Bulgur a cikin jaka a filastik a babban kanti. Zai fi kyau cinye hatsi na tsawon watanni shida, in ba haka ba dandano na iya canzawa. Akwai girke-girke da yawa don yin bulgur.

Zuba tumatir tare da ruwan zãfi, tsoma su kuma yanke cikin kananan cubes. Sai a yanka leek din a yanka da faski da mint. Sanya ruwan 'ya'yan lemun tsami da man zaitun a cikin kayan lambu da kuma gishiri tare da barkono. Kuna iya ƙara caraway da sauran kayan ƙanshi a cikin dandano.

Sinadaran abubuwa biyu:

• 125 g na farin ciki,
• 150 g zucchini
• 1 karas
• Peas 150 g
• Albasa 1,
• 1 albasa na tafarnuwa
• L chilli.

Abubuwan da ke cikin ruwan 'ya'yan itace da kayan ƙanshi:

• 1 tablespoon na man zaitun,
• 300 ml na kayan shuka,
• 50 g soya na gida ko cream mai,
• Gishiri da barkono kararrawa.

A jika mai a cikin tukunyar alayyahu sannan a shafa albasa da tafarnuwa. Sannan a hada da kwano da sauté har sai dukkan kayan sun hada da man shanu. Haɗa kayan lambu da ƙara kayan yaji. Ku kawo wa tafasa ku dafa na kimanin minti 15. Don haka kuna buƙatar kashe murhun, ƙara Peas, cream kuma tafasa don wani mintuna 5. Bayan haka zaku iya amfani da kayan da aka haifar da gishiri da barkono, sannan kuma ku hada da ganye daban-daban ku dandana.

Abubuwan cutarwa da contraindications

Mutane da yawa suna tambaya: shin zai yiwu ku ci bulgur tare da nau'in ciwon sukari na 2? Samfurin bai dace da mutanen da ke fama da cutar celiac - rashin haƙuri ba - saboda yana ƙunshe da giluten, kamar duk kayayyakin alkama. Bugu da kari, masu ciwon sukari da masu fama da kiba su daina amfani da kayan. An yi amfani da fa'idar hakanan har illarsa illarsa da mummunan tasirin da aka samu a binciken da yawa.

Marasa lafiya suna da sha'awar: shin zai yiwu ko a ɗauki samfurin don ciwon sukari? Kayan gargajiya da taliya kan iya haifar da kiba. Duk ingancin hatsi a cikin matsakaici basu da lahani. Koyaya, fararen kayayyakin gari (kamar hatsi da aka yi daga farin gari) sun ƙunshi ƙamshi da sitaci ne.

Idan abincin ya ƙunshi farin gurasa, taliya, pizza, kayan lemo da sauran kayayyakin gari, wannan na iya haifar da karancin bitamin da ma'adanai daban-daban.

Kayan masarufi ga masu ciwon sukari sune tushen ingancin kwayar bitamin B Duk da haka, wannan baya amfani da fararen kayayyakin abinci na gari, saboda haka karancin Vitamin B bashi da kamar wuya a cikin hanyoyinmu kamar yadda aka saba samun rinjaye. Alamun farko na rashi na iya zama matsalolin fata, ƙoshin abinci, da rashin bacci, gajiya, ciwon kai, da tsananin farin ciki.

Wani mashahurin ɗan tarihi Herodotus (490 BC) ya ba da rahoton cewa Habashawa da suka daɗe ba su ci hatsi ba kuma sun kusan shekara 120. Koyaya, amincin bayanan bayanan yayi tambayoyi game da masana kimiyya da masana tarihi.

Ganyen hatsi suna da wuya a narke. Babban adadin sitaci shima yana haifarda ciwon ciki. St sitaci da giluten yana samar da taro mai yawa a cikin hanjin da baya narkewa gaba daya.

Nau'in da yake bazuwar mucous membranes (ban da raunin gastrointestinal da akai-akai) da cututtuka na tsarin musculoskeletal (amosanin gabbai, gout, rheumatism) sune sakamako na yau da kullun na cin abinci da taliya.

Tabbas, wannan bai shafi tsuntsaye ba, saboda suna da ƙwayar narkewa (goiter), wanda aka tsara musamman don narkewar tsaba cikakke.

Marasa lafiya na iya ɗanɗana ƙwannafi, ciwon ciki, bloating, zawo, maƙarƙashiya, tashin zuciya, basur, da kumburi hanji - cututtukan zuciya da cutar ta Crohn.

A hade tare da sauran kayayyakin abinci (maganin kafeyin, barasa, sukari), kayan alkama sune tushen abinci na yau da kullun kuma suna haifar da haushi koyaushe na tsarin narkewa. Kafin canji mai tsayi a cikin abincin, an shawarci mai haƙuri da ya nemi ƙwararrun masani don guje wa rikitarwa masu haɗari.

Shawara! Don nau'in ciwon sukari na 2 da nauyin kiba, ba a ba da shawarar cin abincin da ke ɗauke da wannan samfurin. An bada shawara don ware porridge daga abincin.

Abincin da ya dace shine muhimmin sashi na kowane maganin cutar sankara. Ciki mai kyau yana taka rawa wajen kula da masu ciwon suga. Yana da mahimmanci a bar abincin da ke da babban cutar GI, saboda wannan ya cika tare da lalatawar cutar da ke faruwa da kuma rikice-rikice daban-daban. Yana da mahimmanci ba kawai don shan magunguna ba, har ma don bin abincin.

An ba da shawarar ku tattauna kowane sabbin samfura tare da mai kula da abinci mai gina jiki don guje wa sakamakon rashin lafiyar. Idan wasu alamun suka bayyana, nemi shawarar kwararrun masana.

Bulgur - menene wannan hatsi?

Bulgur, ko burgul, bulgor, gurgul, kamar yadda suke kuma kiran antayen wasu yan ƙasa, ana sarrafa alkama alkama ta musamman. Akwai shaidu cewa masu siye da wannan suna sun shahara shekaru 4000 da suka gabata.

Wanda ba na yau da kullun ba ne ga masu cin abincinmu, hatsi a cikin ƙasashen Gabas, Bahar Rum, Indiya da Balkans suna cikin al'adun gargajiya kuma suna ado da abincin ƙasarsu tare da girke-girke na jita-jita da yawa.

Turai ta saba da burgul tun da wuri; yan kasuwa Maghreb sun kawo shi can ƙarni da yawa da suka gabata. Ka yi tunanin irin yadda dillalan suka yaba da shi idan sun kawo hatsi, wanda ke ɗaukar sarari da yawa a kan jiragen ruwa, tare da kayan yaji da kayan yaji.

An sani cewa da farko, a zamanin da, an samo hatsi ta hanyar littafi, maimakon haka, tsayi. Aka tafasa alkamar ko an tafasa ta da ruwan zãfi, sannan a bushe, sannan an cire iri da 'ya'yan itacen, a murƙushe. Abin sha'awa, a cikin wuraren rarraba hatsi na tarihi, ana amfani da wannan fasaha har yanzu.

Yadda za a dafa: girke-girke

Mun koyi yadda amfanin wannan grits ɗin da ba mu sani ba a baya yake, kuma yanzu muna son fara amfani da shi. Muna ba da girke-girke na farko, mafi sauƙi, na farkon, don magana. Kawai sai a saka kamar cokali biyu na man shanu a cikin kwano, zafi, zuba hatsi, a ɗau da shi a hankali, a motsa. Bayan haka cika da ruwa 1: 2, kuma simmer ƙarƙashin murfin zuwa yanayin da ake so. Yanzu girke-girke na biyu yana da kyau kuma mai sauƙi.

Bulgur tare da kayan lambu

Zuba mai a cikin kaset, sara da albasa finely, soya kadan. Na gaba, a yanka kayan lambu: karas, barkono kararrawa, har yanzu kuna iya albasa kore, a kwano a hankali. Sanya grits.

Cika shi da ruwa. Yayinda yake birgima, murfin da ke saman ya kasance mai ƙarfi, wutar tana da ƙarami. Kuma bari kanka kasa. Ta yaya hatsi zai zama mai laushi - ƙara kayan yaji, bar shi ya zauna na wani minti biyar, gwada (tabbata!), Kuma kuna iya kashewa. Bar kadan a cikin murfin don nace kadan kuma ku bauta.

Hakanan, zaku iya dafa wannan grits a cikin mai dafaffiyar jinkiri, amma ba tare da saita komai ba - kawai zuba ruwa kuma kunna yanayin da ya dace. Kuma kamar yadda hatsi zai kasance a shirye - sannan ƙara man, kayan yaji, haɗu. Kusa, riƙe ɗan lokaci kaɗan - kuma tafarnuwa zai faranta maka rai da dandano mai ban mamaki.

Mahimmanci! Idan kin dafa rabin sai ki buɗe ganga. Kuma sun ga cewa duk ruwan yana shan, kuma hatsi na iya ƙonewa - zuba a cikin ƙarin ruwa, in ba haka ba zai zama bushe, kuma ba a shirya.

Bulgur pilaf

Tare da naman alade, tare da kaza, tare da namomin kaza, ana iya shirya wannan hatsi sau ɗaya daidai da jita-jita shinkafa. Kawai ka tuna cewa zai dauki lokaci mai yawa kafin ka dafa bulgur fiye da yadda kake dafa shinkafa, don haka kayi la’akari da wannan batun kuma ka sami dumbin abinci da yawa. Dubi girke-girke na kaji pilaf tare da shinkafa steamed, kuma kamar haka shirya kwano tare da bulgur.

Bulgur contraindications - cutarwa

• Bulgur ya ƙunshi gluten, saboda haka ba a ba da shawarar yawan amfani da waɗanda ke fama da cutar celiac ba,
• Ba'a ba da shawarar ga mutanen da ke fama da cututtukan ciki ba, musamman a lokacin da ake cikin damuwa,
• Tare da bulgur, kuna buƙatar sanin ma'auni, kada ku wuce da yawa, in ba haka ba zaku cutar da adadi,
• Idan kun kasance masu rashin lafiyar ganyayyaki, cinye wannan samfurin ba da shawarar ba.
• Likitocin ba su ba da shawarar cin hatsi a cikin kowane matakai mai saurin kumburi a cikin jiki,
• Yara za su iya fara cin abincin hatsi kawai lokacin da suke shekara 1.5.

Kamar yadda ake iya gani daga sama, waɗannan hatsi suna da amfani ga jiki. Sun ƙunshi kaddarorin masu amfani da yawa waɗanda zasu iya kare mutum daga cututtuka masu yawa.

Ba haka ba da daɗewa wani samfurin sabon abu ya bayyana akan shelves na manyan kantunan - bulgur. Bayan wannan sunan baƙon yana ɗaya daga cikin shahararrun hatsi a cikin abinci na Gabas ta Tsakiya. Don haka, bari muyi magana game da bulgur. Amfanin da cutarwa na wannan tasa ga jiki - wannan shine abin da takenmu ke keɓewa.

Wani irin hatsi ne wannan kuma me yasa yake da tamani? Bulgur da gaske shine alkama alkama. A Rasha, ana sayar da irin waɗannan hatsi a wasu lokuta a ƙarƙashin sunan "yankakken".

Amma ba haka ba ne mai sauki. Da fari dai, don ingantaccen bulgur, alkama dole ne ya kasance daga abin da ake kira ripeness madara.

Abu na biyu, tana buƙatar takamaiman magani: na farko, an kula da hatsi da ruwa, sannan a bushe a rana sannan kawai sai a murƙushe. Wannan shine yadda aka samo daidai bulgur.

Za a bayyana fa'idodi da cutarwarsa dalla-dalla a cikin labarin. A sakamakon haka, hatsi da aka samu yana da matukar amfani ga jiki fiye da sashin da aka saba sani.

Menene amfanin kaddarorin wannan kwandon ɗin?

Cutar bulgur

Abubuwan da ke da amfani na bulgur suna faruwa ne saboda gaskiyar cewa yana ƙunshe da yawancin bitamin lafiya da ma'adinai: choline, jan ƙarfe, alli, potassium, magnesium, phosphorus, sodium, zinc, baƙin ƙarfe, manganese, bitamin na E, B da PP.

• Da farko, wannan hatsi yana da amfani ga mata, saboda yana da wadataccen abinci a cikin folic acid, wanda yake wajibi ne don cikakken aiki ga jikin mace.
• Bulgur ya ƙunshi adadi mai yawa na jan ƙarfe - tare da rashin wannan sashin, mutum yana da alamu kamar raguwar haemoglobin, asarar ci, anemia, lalacewar gashi da asarar gashi, zazzabin gaba ɗaya.
• Yin amfani da bulgur na yau da kullun zai taimaka wajen daidaita tsarin juyayi, inganta yanayin gashi da fata.
• Duk da gaskiyar cewa adadin kuzari yana a matakin yawancin hatsi - 350-360 kcal (wato, tsayi sosai), ana ba da shawarar cin abinci don mutanen da suke son rasa nauyi, da kuma masu motsa jiki suna fuskantar ƙwaƙwalwar motsa jiki. Wannan shi ne saboda abun ciki a cikin babban adadin fiber, wanda ke taimakawa wajen daidaita hanyoyin rayuwa, kuma a lokaci guda cire abubuwa masu cutarwa daga jiki. Abincin kamar wannan hatsi yana haifar da jin daɗin daɗewa na jin daɗi, wanda ke ba su damar cin abinci har ma lokacin cin abinci.
• Sakamakon abubuwan da aka bayyana a sama masu kyau, haɗe tare da ƙananan GI (raka'a 45), ana amfani da amfani da ƙwaƙwalwar ƙwayar cuta a cikin masu ciwon sukari suna da amfani sosai.
• Potassium, magnesium da baƙin ƙarfe, waɗanda suke cikin hatsi, zasu samar da kyakkyawan yanayin ga mutanen da ke fama da matsalolin zuciya da haɓakar jini.
• Bulgur, dafa shi a cikin madara - ainihin magani ga yara sama da shekara ɗaya da rabi.

Koyaya, hatta hatsi waɗanda suke da amfani sosai daga duk wuraren dubawa suna da abubuwan da suke ɗauka. Don haka, bulgur na iya haifar da babbar illa ga mutanen da ke fama da rashin kyamar gluten da kuma rashin lafiyan abincin hatsi.

Tare da cututtukan gastrointestinal a cikin babban mataki, yana da kyau mu guji wannan samfurin.Babu wasu abubuwanda suka hana amfani da bulgur, amma a wasu halaye akwai maganganu marasa kyau na mutum saboda halaye na wani jikin mutum.

A cikin kasashen gabashin Asiya, Rum, Indiya da Armenia, wannan hatsi ya shahara sosai. A al'adance, ana amfani da bulgur a matsayin abinci na gefen abinci iri iri, kifi da kayan abinci na kayan lambu ko ana amfani dashi azaman cika shaƙewa. Samfurin sauƙin maye gurbin couscous, shinkafa ko sha'ir lu'u-lu'u kuma ba ya tafasa har sai tafarnuwa.

Bulgur shine alkama na alkama da aka yi ta hanya ta musamman. Hatsi na alkama suna kan hanya, an bushe su a rana, a tsabtace da ƙage kuma an murƙushe su. Dangane da matsayin niƙa, sun bambanta:

• babban girma - pilavlik, wanda yawanci yake zuwa pilaf (pilav),
• Bulan ƙaramar bulgur - kofelik, daga abin da ake hada meatballs (kufts) da saladi galibi a shirye suke.

Wani lokaci wannan amfanin gona na hatsi ya gauraye da alkama da aka sare - sel ko sara. Koyaya, da amfani kaddarorin na bulgur suna da yawa sau fi na karshen, wanda shine mafi yawa saboda halaye na feedstock - na musamman madara ripeness hatsi, mai arziki a cikin kayayyakin aka gyara, gano abubuwan da bitamin.

Abun da ke ciki da adadin kuzari na hatsi

Yana da mahimmanci a sani. KOWANE ya kamata ya sani game da wannan.

GAME DA AMFANI GASKIYA. Masana kimiyya sun kafa dangantakar SCARING.

Ya bayyana cewa 50% na dukkanin cututtukan suna haifar da BACTERIA da PARASITES, kamar Giardia, Ascaris da Toxocara. Menene waɗannan cututtukan waɗannan haɗarin? Zasu iya hana kiwon lafiya rai har ma da rayuwa, saboda suna shafar tsarin rigakafi kai tsaye, suna haifar da lahani. A cikin 95% na lokuta, tsarin rigakafi bashi da ƙarfi a gaban ƙwayoyin cuta, kuma cututtuka ba zasu dauki dogon lokaci ba.

Don mantawa game da kwayar cutar sau ɗaya kuma har abada, yayin da suke kula da lafiyar su, masana da masana kimiyya suna ba da shawara don shan 1 RUBLE.

Koyaya, kada ku kasance mai matukar azanci game da wannan samfurin. Har ila yau Bulgur yana da rashin amfani.

Musamman, ya ƙunshi furotin gluten - alkama. Wannan abu mai ƙwayar cuta ne mai ƙarfi, sabili da haka ya kamata a gwada shi da taka tsantsan da farko.

Idan bayyanar cututtuka kamar gudawa, rauni, ƙwarƙwasa ta bayyana bayan amfani, kuna buƙatar tuntuɓar maganin ƙwayar cuta - wataƙila batun ku ne. Hakanan ba'a ba da shawarar yin amfani da wannan hatsi ga mutanen da ke fama da cututtukan gastritis tare da yawan acidity, da kuma waɗanda ke da matsala tare da mucosa na ciki.