[Igama lesiLatini] Brassica oleracea L.var.italica L.

[Umthombo Wezitshalo] waseShayina

[Izincazelo]10:1

[Ukubukeka] Okuluhlaza okukhanyayo ukuya kumpushana eluhlaza

Ingxenye Yesitshalo Esetshenzisiwe: isitshalo sonke

[Usayizi wezinhlayiya] 60 Mesh

[Ukulahlekelwa lapho omiswa] ≤8.0%

[Insimbi Esindayo] ≤10PPM

[Isitoreji] Gcina endaweni epholile neyomile, gwema ukukhanya nokushisa okuqondile.

[Impilo yeshelufu] Izinyanga ezingama-24

[Iphakheji] Ipakishwe ngezigubhu zephepha kanye nezikhwama zepulasitiki ezimbili ngaphakathi.

[Isisindo esiphelele] 25kgs/isigubhu

I-Broccoli iyilungu lomndeni weklabishi, futhi ihlobene eduze ne-cauliflower. Ukutshalwa kwayo kwavela e-Italy. I-Broccolo, igama layo lesiNtaliyane, lisho “ihlumela leklabishi.” Ngenxa yezingxenye zayo ezihlukene, i-broccoli inikeza izinhlobonhlobo zokunambitha kanye nendlela yokwenza, kusukela kokuthambile nokuqhakazile (i-floret) kuya ku-fibrous and crunchy (isiqu kanye nesiqu). I-Broccoli iqukethe ama-glucosinolates, amakhemikhali e-phytochemicals ahlukana abe yizinhlanganisela ezibizwa ngokuthi ama-indoles nama-isothiocyanates (njenge-sulphoraphane). I-Broccoli nayo iqukethe i-carotenoid, i-lutein. I-Broccoli iwumthombo omuhle kakhulu wamavithamini K, C, no-A, kanye ne-folate ne-fiber. I-Broccoli ingumthombo omuhle kakhulu we-phosphorus, i-potassium, i-magnesium namavithamini B6 no-E.

Umsebenzi Oyinhloko

(1) .Ngomsebenzi wokulwa nomdlavuza, nokuthuthukisa ngempumelelo ikhono lokukhipha igazi;

(2) .Ukuba nomthelela omkhulu wokuvimbela nokulawula umfutho wegazi ophezulu;

(3) .Ngomsebenzi wokuthuthukisa ukuchithwa kwesibindi, ukuthuthukisa ukungatheleleki;

(4) .Ngomsebenzi wokunciphisa ushukela wegazi kanye ne-cholesterol.

4. Isicelo

(1) .Njengemithi yezinto zokusetshenziswa zokulwa nomdlavuza, isetshenziswa kakhulu emkhakheni wezokwelapha;

(2).Isetshenziswa emkhakheni womkhiqizo wezempilo, ingasetshenziswa njengempahla eluhlaza ekudleni kwezempilo, inhloso iwukuthuthukisa ukungatheleleki.

(3) .Isetshenziswa ezindaweni zokudla, isetshenziswa kabanzi njengesithasiselo sokudla esisebenzayo.

Ukwatapheya kanye Nezempilo.

Ukwatapheya yisithelo esitshalwa ezindaweni ezifudumele zomhlaba futhi uyisithako esibalulekile ezitsheni eziningi emhlabeni jikelele.
Okuvame ukubizwa nge-pear (noma i-pay) e-Ghana, ukwatapheya uhambisana nokudla okuningi okufana ne-waakye, i-kenkey, i-ampesi namasaladi uma kusesikhathini sonyaka. Mayelana nokwakheka kwawo okunomsoco, ukwatapheya uqukethe i-monounsaturated fatty acids (MUFA), i-fibre yokudla, imisoco ebalulekile kanye namakhemikhali e-phytochemicals.
Umbala oluhlaza kanye nophuzi wenyama yesithelo sikakotapheya uvela kuma-antioxidants afana ne-beta-carotene (isandulela se-vitamin A), i-lutein ne-zeaxanthin. Ama-Antioxidants yizinto ezivimbela ukulimala kwamangqamuzana futhi zingavikela ekukhuleni kwezifo ezinjengomdlavuza, isifo sikashukela kanye nesifo senhliziyo.
Ngenxa yokuceba ngenani lemisoco ebalulekile efana ne-folate, uvithamini E kanye novithamini C, isithelo sikakotapheya sivame ukubizwa ngokuthi isizinda somsoco. Futhi ingumthombo omuhle wezinhlobo ezimbili zefiber yokudla; i-fibre encibilikayo nengancibiliki.
I-soluble fiber isiza ukwehlisa i-cholesterol yegazi, ibophe i-cholesterol emathunjini futhi ivimbele ukuthi ingangeni egazini. I-Insoluble fiber isiza ekuvimbeleni ukuqunjelwa ngokugcina uketshezi olusuka ezindleleni ezinkulu odlula kuzo ngokushesha okukhulu.
Ibonisa i-FIF DP.jpg
Uhlobo lwamafutha ku-avocado nawo afanele ukukhulunywa ngawo. Isithelo sikakotapheya siwumthombo omuhle wama-monounsaturated fatty acids; amafutha amahle ehlisa i-cholesterol ye-LDL (i-cholesterol embi) futhi akhuphule i-HDL (i-cholesterol enhle). T.
Ucwaningo olumbalwa lubheke ukusetshenziswa kukakotapheya kanye nobudlelwano bawo nempilo. Olunye ucwaningo olukhulu lwase-US olwenziwa kusukela ngo-2001-2008 lwathola ukuthi abantu abadla ukwatapheya babenemifino nezithelo eziphezulu kakhulu nokuthi ukusetshenziswa kukakotapheya kwakuhlotshaniswa nekhwalithi yokudla ethuthukisiwe, ukudliwa kwezakhi, kanye nokuncipha kwengozi ye-metabolic syndrome.
(1). Olunye ucwaningo luye lwakhuthaza ukusetshenziswa kukakotapheya njengokudla okuhambisanayo kwezinsana ezilunyuliwe kanye nezingane ezincane.
(2). Lokhu kungenxa yezimpawu zayo ezihlukile ngokomsoco uma iqhathaniswa nezinye izithelo. Isithelo sikakotapheya sinoshukela omncane futhi siphezulu ku-fiber kanye namafutha e-monounsaturated fatty acids kunezinye izithelo eziningi, futhi sinokungaguquguquki okufanele, ukuthungwa kanye ne-neural flavour ukuze isetshenziswe njengokudla kokuqala kwezinsana ngesikhathi sokulunyulwa.
(3). Nakuba iwumthombo omuhle wezinhlobonhlobo zezakhi namafutha amahle, ukwatapheya udinga ukudliwa ngokulinganisela ngenxa yamafutha awo amaningi uma uqhathaniswa nezinye izithelo nemifino.
Lokhu kusho ukuthi ukwatapheya unamandla amaningi (ama-calories) futhi uma udliwe ngokweqile kungaholela ekukhuleni kwesisindo esingafunwa. Uma udla ukwatapheya njalo, cabanga ukunciphisa amanani, amafutha kanye namafutha kukho konke ukudla kwakho ukuze ugweme ukweqa ukudla okunconyiwe kwamafutha.
Ukuze ufunde kabanzi mayelana namafutha ahlukene namazinga afanelekile ongawafaka ekudleni kwakho ngena ku-www.foodinfocus.org

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I-Stevia ivuselela kakhulu. Inamandla kakhulu kune-cocaine. Ayihluleki ukuhlolwa kwezidakamizwa. Izonikeza amandla amakhulu amakhulu lapho kudingeka, inikeze amandla labo abasebenzisa izikhathi ezinhle kakhulu nokusebenza kahle kwemisebenzi yabo, bawine indondo yegolide eLondon….