[Sunan Latin] Vitis vinifera L.

[Tsarin Shuka] daga China

[Takaddun bayanai] Proanthocyanidins polyphenol

[Bayyana] Purple ja lafiya foda

Bangaren Shuka da Aka Yi Amfani da shi: Fata

[Girman sashi] 80 raga

[Asara akan bushewa] ≤5.0%

(Heavy Metal) ≤10PPM

[Sauran magungunan kashe qwari] EC396-2005, USP 34, EP 8.0, FDA

[Rayuwar Shelf] Watanni 24

[Package] An cushe cikin gangunan takarda da jakunkuna-roba biyu a ciki.

[Nauyin Net] 25kgs/Drum

Aiki

1.Fatar inabi da ake amfani da su don rage haɗarin ciwon daji;

2.Grape fata tsantsa yana da amfani da aikin antioxidant;

3.Grape fata tsantsa yana da anti-mai kumburi, cire kumburi;

4.Tsarin fata na inabi na iya rage abubuwan da ke faruwa na spots da cataracts;

5.Grape fata tsantsa zai rage motsa jiki-induced vascular sclerosis porridge;

6.Tsarin fata na inabi zai ƙarfafa hanyoyin jini da sassauci na bango.

Aikace-aikace

1.Grape fata tsantsa za a iya sanya a cikin capsules, troche da granule a matsayin lafiya abinci;

2.High ingancin innabi mai tsantsa fata an ƙara shi sosai a cikin abin sha da ruwan inabi, kayan shafawa a matsayin abun ciki na aiki;

3. Ana saka tsantsar fata na inabi a cikin kowane nau'in abinci kamar kek, cuku a matsayin kulawa, maganin kashe kwayoyin cuta a Turai da Amurka, kuma yana haɓaka amincin abinci.

Menene Cire Fatar Inabi?

Cire fata na innabi abubuwan masana'antu ne daga dukkan nau'ikan innabi waɗanda ke da babban taro na bitamin E, flavonoids, linoleic acid, da OPCs. Yawanci, damar kasuwanci na fitar da abubuwan da ake samu na innabi ya kasance don sinadarai da aka sani da polyphenols, gami da oligomeric proanthocyanidins da aka sani azaman antioxidants.

Cire fata na inabi yana da wadata a cikin Oligomers Procyanidin Complexes (OPC) , wanda shine mai karfi antioxidant. Bugu da ƙari, ƙarfin ultra arziƙi na sama da sau 20 sama da Vitamin C. Ciwon fata na inabi kuma ya fi bitamin E sau 50. Ciwon fata na inabin yana taimakawa wajen ƙarfafa tsarin rigakafi, da kuma rage tsarin tsufa, wanda yake da girma sosai. darajar kasuwa. Procyanidin B2, wanda shine fili mafi aiki don kawar da radicals kyauta waɗanda ke haifar da tsufa, yana samuwa ne kawai a cikin Tsarin Inabi.

A cikin Turai, an karɓi OPC daga cirewar fata na innabi proanthocyanidins kuma an yi amfani da shi tsawon shekaru da yawa azaman fili mai aminci da inganci. Tsantsar fata na innabi ba shi da wani rikodin duk wani mummunan cutarwa ko kuma na yau da kullun, babu wani abin cutarwa koda a ƙarƙashin babban sashi. Don waɗannan dalilai, cirewar fata na inabin proanthocyanidins ya zama sabon tauraro a cikin kasuwar ƙarin abinci.

Wannan samfurin a halin yanzu shine mafi inganci da ƙarfi a duniya samfuran lafiyar jima'i na maza.
Don ƙarin bayani da yadda ake siya, ziyarci https://youtu.be/xOeWvvUG1To

Tarihin Pickles

Gaskiyar tarihin ɗanɗano ɗanɗano ɗan asiri ne. Ko da yake wasu sun yi imanin cewa ya samo asali ne a Indiya shekaru 4030 da suka wuce.
Mafi yawan kayan cin abinci irin na Indiya ana yin su ne daga mango da lemun tsami. Sauran sun hada da farin kabeji, karas, radish, tumatir, albasa, kabewa, dabino zuciya, magarya, furen fure, ginger, amla, [1] tafarnuwa, barkono barkono kore ko ja, kohlrabi, cordia, kerda, purple yam, karonda, daci. gourd, jackfruit, naman kaza, eggplant, kokwamba, turnip da lapsi. A wasu yankuna ana tsinke kabeji da barkono da sauran kayan yaji, kama da salo da ɗanɗano kimchi.

Ana iya amfani da kayan kamshi iri-iri a lokacin girbin, kamar asafetida, jajayen foda, turmeric, da fenugreek.

Ana shirya pickles na gida a lokacin rani kuma suna girma ta hanyar fallasa hasken rana har zuwa makonni biyu. Ana ajiye kayan lambu da muslin yayin da yake girma. Yawan gishiri, mai, da kayan yaji suna aiki azaman abubuwan kiyayewa. Yawancin pickles na kasuwanci suna amfani da abubuwan kiyayewa kamar citric acid da sodium benzoate.

Ko da yayin amfani da kayan abinci iri ɗaya, pickles na Indiya na iya bambanta sosai cikin dandano saboda bambance-bambance a cikin dabarun shirye-shiryen da kayan yaji da ake amfani da su. Abincin mangwaro daga Kudancin Indiya na iya ɗanɗanowa sosai da wanda aka yi a Arewacin Indiya, kuma yana da yawa yaji fiye da wani irin abincin tsami daga Arewacin Indiya. A jihohin kudu, an fi son man sesame, yayin da aka fi son man mustard a jahohin arewa wajen yin miya.

A jihar Haryana da ke arewacin kasar, Panipat ya shahara da kasancewarsa cibiyar hada nau'in acha mai dadi na kasuwanci. Irin nau'in sinadarai guda ɗaya da aka shirya tare da mango, chilli da lemun tsami sun kasance sananne, amma birnin ya shahara da pachranga (a zahiri 'launi biyar', an shirya shi da kayan lambu biyar) da satranga ((launuka bakwai', wanda aka shirya da kayan lambu biyar) wanda ana balaga da man mustard ta hanyar amfani da kayan abinci masu mahimmanci kamar su mango, kajin kaji, magarya, karonda da amla ko lemun tsami, an tsinka shi da kayan kamshi gabaɗaya bisa ga asalin Haryanvi da Punjabi, wannan ɗanɗano yana da babban zuciya tare da nau'ikan kayan masarufi da kayan yaji. Murli Dhar Dhingra ne ya fara ƙirƙirar Pachranga a cikin Pakistan a cikin 1930, Dingra da zuriyarsa sun kawo shi Indiya a 1943. zuwa UK, Amurka, UK da gabas ta tsakiya.[4][5][6]

A Kudancin Indiya, yawancin kayan lambu suna busasshen rana tare da kayan kamshi, suna cin gajiyar zafin rana da rana mai yawa a cikin shekara, don haka yin pickles na yau da kullun. Bushewar rana ta halitta tana adana kayan lambu, tare da kayan yaji kamar mustard, tsaba fenugreek, foda chilli, gishiri, asafoetida, da turmeric. Don hanzarta aiwatar da shirye-shiryen, ana iya dafa kayan lambu da farko.

Jihohin Telangana da Andhra Pradesh sun shahara da miyau. Mangoro marar girma tare da tafarnuwa da ginger (Aavakaaya a Telugu), tamarind mara kyau a hade wani lokaci tare da kore chilies (Chintakaaya a Telugu) da ja jajayen chili (Korivikaram a Telugu) suna cikin abincin yau da kullun. Gooseberry (Usirikaaya a Telugu) da Lemon (Nimmakaaya a Telugu) suma ana cin miyau sosai.

Jihar Tamil Nadu tana yin wani ɗanɗano na mango mai suna maavadu, wanda yawanci ana yin shi da wuri a lokacin rani lokacin da mangwaro ba ya kai inci kaɗan. Tsarin adanawa yana amfani da man kasko, yana ba wa ɗanɗano ɗanɗano dandano na musamman. Wani abincin tsami daga Tamil Nadu shine narthangai wanda ya ƙunshi citron da ba a nuna ba a yanka a cikin karkace kuma an cika shi da gishiri. Yan Tamilan kuma suna amfani da busasshen busasshen busassun busassun busassun busassun busassun busassun busassun rana da aka cusa da yoghurt mai gishiri, don haka suna yin busasshen busasshen da ake kira mor molagai da ake ci da shinkafa.

A cikin jihar Karnataka, tsinken mangwaro gabaɗaya girke-girke ne na gargajiya. Ana adana wannan gaba ɗaya ta hanyar zubar da ruwan mangwaro mai laushi da gishiri kuma yana da gishiri da tsami. Irin wannan na musamman shine jeerige midi (ಜೀರಿಗೆ ಮಿಡಿ) wanda aka shirya ta amfani da mangwaro mai taushi na musamman tare da kamshi mai sanyaya rai.

Mutanen Kudancin Indiya da ke zaune a yankunan bakin teku kuma suna tsintar kifi da nama. A Tamil Nadu, ana yin karuvadu ta hanyar gishiri da bushewar nau'in kifi iri-iri. Netili karuvadu, wanda aka yi daga anchovies, yana cikin shahararrun nau'in karuvadu. A Kerala, ana yanka tuna da sardines da kyau kuma ana jika su da kayan kamshi sannan a dafa su a kan murhu, wanda hakan ya haifar da meen achar.

Ana amfani da mangwaro mara tushe, lemo, koren chilis, gunda (cordia) da kerda a matsayin manyan sinadarai a cikin abincin Gujarati. Iri-iri na mangwaro da aka tsince da aka fi samunsu a gidajen Gujarati sun haɗa da tsinken mangwaro mai gishiri da aka yi da man gyada da yaji da tsaban fenugreek da jajayen foda; Ganyen mangwaro mai zafi da zaki da aka yi da man gyada da jajjaga, fennel tsaba, busassun dabino (kharek), mustard da jajayen gari; da tsamiyar mangwaro mai zafi da zaki da aka yi da sikari, da cumin da garin chili.