Abubuwa mara kyau na tushen parsnip. Yadda ake amfani da kayan lambu a dafa abinci, abincin baby da maganin gargajiya?

Pasternak ne kayan lambu mai dadi kuma mai kyau! A Rasha, an san shi tun daga karni na 17, kuma an ambaci sunayensa tun daga karni na farko BC.

Ya zama tsire-tsire na al'adun godiya ga d ¯ a Romawa - an yi aiki a kan teburin a cikin gidajen gidan Roman da kuma a cikin sansani na legionaries.

A tsakiyar zamanai, tushen Pasternak sun hada da abinci na yau da kullum na dukan jama'ar Turai ta tsakiya.

Kakanni kakanni sun nuna godiya ga dukiyar da ke da amfani da wannan tushen kuma an yi amfani da su a girke-girke.

Bayanin Botanical da bayanin

Pasternak (Pastinaca sativa) - tsire-tsire biyu ko perennial daga Umbrella Umbelliferae (wanda aka fi sani da Celery Apiaceae) na Genus Pasternak (Pastinaca). A shuka tare da tsawon girma kakar. Ya girma zuwa kimanin mita 1-1.5 a cikin shekara ta farko da kuma samar da asali. Ana yawan girbi yawan amfanin gona bayan da aka fara hutu, lokacin da asalinsu suka kai zuwa 14 zuwa 20-25 cm cikin tsayi, suna janye (tayar da) dukan tsire-tsire tare da tushen.

Tsuntsaye masu tsabta suna da muhimmanci don girbi mai kyau, suna sauƙaƙe sauya yawan sitaci a cikin sugars kuma suna taimakawa wajen ci gaba da tsinkaye, tsintsiya da kyawawan parsnips. Idan an bar parsnip ba tare da batawa ba, injin yana fitar da kwasfa daga kananan furanni.

Flowering ya faru daga farkon Yuni zuwa tsakiyar watan Yuli. (ko da yake wasu tsire-tsire na iya ci gaba da flowering har tsakiyar Satumba). Fure-fure suna samar da tsaba masu launin fure mai tsayi Bar m pinnate folded, branched. Kowane ganye yana da 5-15 oblong leaflets tare da jagged jagged gefuna da zurfi lobes.

Abin ƙanshi mai daɗin ƙanshi mai mahimmanci ya zama kamar faski. Lallai, parsnip yana da alaƙa da sauran mambobi na iyalin Apiaceae, kamar faski, karas, coriander, Fennel, Dill, celery, Lovage, Cumin, da sauransu. 'Yan Botanists sun san nau'i nau'in nau'in parsnip, wanda aka farfaɗo parsnip a duniya a yau.

Chemical abun da ke ciki

Kayan lambu ne mai arziki a yawancin lafiyar jiki (shuke-shuke na gina jiki), flavonoids, antioxidants polyacetylene (falkarinol, falkariniol, panaxidiol da methylfalkarindiol) wanda ba a samuwa a wasu kayan lambu ba. Kawai 100 grams. samfurin samar da buƙatar jiki don yawan farashin yau da kullum na bitamin C!

Pasternak yana daya daga cikin wurare na farko a cikin tushen kayan lambu don abun ciki na carbohydrates sau da yawa. Wannan shi ne daya daga cikin tushen albarkatun abinci, tushen bitamin B1, B2, B6, K da E, yawan adadin ma'adanai. Bugu da ƙari, ya m tushen kayan lambu ba ya ƙunshi cholesterol.

Bayyanar, ba kamar faski ba

Tushen Parsley yana da kyawawan hatsi tare da alamar seleri, turnip da ganye faski. A dandano na parsnip da ɗan mai dadi. Amma, zuwa babban kanti, zaka iya yin kuskure a zabar, domin a waje shine asalin jinsuna biyu suna kusan kamar haka: launi na tushe, kamar parsnips da faski, shine farin, cream ko rawaya mai haske.

Amma duk da haka akwai fasalin alama daya. Mai tushe na faski ne kamar mai tsawo da tsawo na tushen. Mai tushe na parsnip ya fara girma daga cikin tushen, ya fara zagaye a saman. Bayan kawar da mai tushe, ciwon hakowa kuma yana da sauki.

Hotuna

A cikin hoton da ke ƙasa za ku iya ganin abin da launin fata parsnip shine, ta yaya wannan shuka ke tsiro kuma ya dubi.

Indications da Contraindications

Amfani masu amfani

Tushen Parsnip ya samo aikace-aikace a yawancin girke-girke na maganin gargajiya, a matsayin shuka magani. Amfanin kayan lambu shi ne cewa yana da tasiri a kan:

• tsarin mai juyayi;
• inganta narkewa da jini jini;
• ƙarfafa jini da capillaries;
• tana goyon bayan hormones mafi kyau;
• rage karfin zuciya;
• bi da ƙananan gogewa;
• sanyi;
• cututtuka na huhu da na bronchial;
• taimakawa ciki cramps da hanta cramps.

Ƙuntatawa a amfani

Duk da haka wannan kayan lambu bai da amfani ga kowa da kowa! Ƙuntatawa a yin amfani da parsnips na iya zama shekaru. Akwai contraindications zuwa ga amfani ga yara a karkashin shekara 1 da kuma mutane fiye da shekaru 75. Ana ba da shawarar kulawa ga marasa lafiya da ke shan maganin maganin ciwon daji da kwayoyi da ke haifar da hotunan hotuna, kamar yadda haɗin ke iya kara yawan tasiri. Mutane da ke fama da cututtuka su yi hankali:

• photodermatosis;
• diathesis;
• emphysema;
• fuka;
• ciwon sukari;
• ƙananan ƙetare a cikin tsarin jijiyoyin jini.

Ba za a karbi fassarar Parsnip don zub da jini da ciki ba. Wadannan contraindications ne saboda yiwu allergenic effects.

Yadda ake amfani da kayan lambu?

A dafa abinci

An ƙara kayan lambu zuwa:

• soups;
• casseroles;
• stew;
• goulash
• gurasa;
• dadi mai dadi.

Mafi gwani dafa zai iya dafa pancakes da pancakes. An yi amfani dashi don yin marmalade, jam da kuma gari mai dadi don dafa. A cikin takunkuminsa, yankakken a kan wani kayan lambu mai mahimmanci, ana kara kayan lambu zuwa kayan lambu daban-daban da salads, sauti.

Ana dafa shi tare da dankali, mai kwakwalwa, farin kabeji da sauran kayan lambu, tare da kifaye, nama, kaji. An wanke Parsnips a matsayin kayan yaji don sharaɗin zafi da kuma kiyaye su.

Gishiri mai dadi sosai na kayan lambu na kayan lambu, gasa a cikin tanda da kuma steamed:

1. saboda wannan, an yanka kayan lambu a kananan ƙananan;
2. sanya a cikin tanda ko tukunyar jirgi biyu;
3. Shekaru 8-12 har sai an dafa shi sosai, tare da ƙarin gishiri da kayan yaji.

Ana dafa shi a cikin kullun zuciya da m. Don wannan tasa, ana yin tukunyar kayan kayan lambu na matsakaici da yawa sannan kuma ya warke tare da man shanu. An yi salted dankali da salted kuma an shafe shi da madara mai dumi.

Abun daji da asali da aka yi daga parsnip, yayin da shirya su yana da sauki!

1. A kwanon rufi mai frying tare da zuba man kayan lambu mai tsanani zuwa 180ºС.
2. An yanka kayan lambu na kayan lambu cikin yanka na bakin ciki.
3. Ƙananan kayan tsoma a cikin man fetur mai zafi.
4. Fry don 45 seconds har sai launin ruwan kasa mai launin ruwan kasa.
5. Ana ƙara kayan abinci da gishiri don dandanawa.

Akwai girke-girke masu yawa wanda ya bayyana asirin dafa abinci da dama daga parsnip.

A magani

A cikin al'adun mutane, parsnip yana da kyau sosai.

1. Tsarin numfashi.
   • Ana amfani da shuka don magance cututtuka masu yawa da ke haɗuwa da kamuwa da kamuwa da ƙwayar respiratory;
   • don kawar da tari da ciwon makogwaro;
   • ciwon huhu;
   • fuka;
   • mashako.
2. Zuciya
   • ƙarfafa zuciya tsokoki;
   • inganta jinin jini;
   • yana tallafawa yanayin yanayin ruwa.
3. Jinin jini da jini.
   • yana tsara karfin jini;
   • ƙarfafa ganuwar jini;
   • bitamin C, B9 da baƙin ƙarfe, wadanda suke a cikin parsnips, suna da mahimmanci don samin jini da kuma rigakafin anemia, musamman a mata;
   • Vitamin E yana taimaka wajen haifar da jinin jini, yana kara hawan oxygen a jiki.
4. Nemi kayan abinci.
   • ta daɗa ci abinci;
   • sauƙaƙe narkewa;
   • ya kawar da cuta daga cikin gastrointestinal tract.
5. Ƙunƙara da ƙyama.
   • Vitamin C da folic acid a cikin parsnips inganta overall kiwon lafiya na baka;
   • hana gingivitis;
   • kumburi na harshe;
   • ciwon hakori;
   • mummunan numfashi;
   • goyi bayan lafiyar kayan kyama da haɗi;
   • ƙarfafa hakora.
6. Eyes
   • yana hana matsalolin ido daban-daban, ciki har da degeneration macular;
   • lalacewa na gani mai gani a cikin tsofaffi.
7. Tsai Soothes spasms da mai tsanani ciki ciwo.
8. Intestine.
   • Yana kara sauri da sauki na hanji peristalsis;
   • kawar da bugun jini da kuma haɓakar gas.
9. Koda.
   • wanke kodan ya kunna aikin su da urination;
   • rage ƙin ciwon mafitsara da urinary fili;
   • ta kawar da duwatsun koda da yashi.
10. Kasusuwa da gidajen abinci.
    • tasiri a rheumatoid arthritis;
    • gout;
    • rheumatism.

    Manganese da ke cikin kayan lambu shine haɗin co-factor na glycosyl transferase, wanda ke taimakawa wajen sake gyaran tiyata da ƙarfafa kasusuwa, kuma yana daina osteoporosis.

11. Dama
    • kawar da damuwa;
    • neurosis;
    • rashin barci
12. Skin
    • ta} arfafa lalata;
    • rage zafi;
    • Antioxidants da Vitamin E da C mayar da jikin fata kuma sun hana tsufa.
13. Weight Kullum yana amfani da nauyin nauyin jiki.

Tsarin girke-rubuce tare da mataki zuwa mataki umarnin

Don ƙara ƙarfin hali

Sinadaran:

• 2 teburin. spoons na yankakken parsnip tushen;
• zuma (sugar).

Cooking:

1. cika tushen tare da lita 250 na ruwan zãfi;
2. nace 2 hours;
3. iri.

Yanayin aiki: 1/3 kofin sau 4 / rana minti 15 kafin cin abinci tare da zuma ko sukari.

Course: 14-21 days dangane da rigakafin ko magani.

Don mayar da kashi da kayan guringuntsi

Sinadaran:

• 250 grams na tushen parsnip;
• 3 lemons;
• 120 grams na tafarnuwa.

Cooking:

1. dukkanin takaddun da aka kakkafa su kuma sun hade;
2. canja wurin cakuda zuwa gilashin gilashin lita 3;
3. zuba ruwan zãfi a wuyansa.
4. daɗa kunsa, ya nacewa 8-12 hours.

Yanayin aiki: 70 grams na jiko sau 3 / rana minti 30 kafin abinci.

Course: 3-4 watanni.

Don rigakafin cututtukan zuciya na zuciya

Sinadaran:

• 30 grams na faski;
• 100 ml na parsnip;
• 5 grams na valerian tushe;
• ruwan 'ya'yan itace daga tushen parsnip;
• 2 teaspoons na zuma.

Cooking:

1. Zuba a faski, parsnip da yankakken valerian tare da ruwan zãfi 200 ml;
2. nace 1 hour;
3. nau'in;
4. Mix da sakamakon jiko tare da ruwan 'ya'yan itace na parsnip tushe;
5. ƙara zuma

Yanayin aiki: 3 Tables. cokali 2-3 sau / rana don 1 hour kafin abinci.

Course: 21 days.

Don dawowa bayan tiyata

Tonic abin sha

Sinadaran:

• Parsnip Tushen;
• zuma

Cooking:

1. matsi ruwan 'ya'yan itace daga parsnip;
2. Mix tare da karamin adadin zuma don inganta dandano.

Yanayin aiki: a kan teburin 1. cokali sau 3 / rana minti 30 kafin abinci.

An yi amfani da girke-girke

Sinadaran: 3 tebur. yankakken dandalin yankakken parsnip.

Cooking:

1. cika tushen tare da lita 250 na ruwan zãfi;
2. ya nace minti 5;
3. iri.

Yanayin aiki: sha jiko, sa'annan ya yi amfani da shi zuwa shafi mai zafi, saka su a cikin jaka (zane).

Hanya: zuwa kammala aikin zamani na baya (gyara).

Yin amfani da kayan lambu a cikin jaririyar jariri

A cikin kasashen Turai da dama, parsnip yana cikin jerin kayan abinci na baby da aka tanadar da shi daga watanni 6, a matsayin wani ɓangare na sifofin kayan lambu. Ya kamata a gabatar da kayan lambu mai tushe a cikin abincin yara a hankali. kuma a hankali sosai, bin ka'idoji na al'ada da kuma lura da amsawar jikin yaro.

Don yin rigakafin da maganin cututtuka na yara, yi amfani da rage ƙwayar rigakafi a cikin takaddun umarni. Don yara daga shekara 1, ana sayar da kayan lambu a cikin ƙananan ƙwayoyi, alal misali, a cikin nau'i mai juyayi da hankali ko kuma a cikin soups. Bayan shekaru 1.5-2, an halicci yara daga parsnip da kansu ko a hade tare da wasu kayan bayan aiki mai zafi da kananan ƙananan.

Pasternak - abinci, kayan yaji da magani a lokaci guda. Tushen yana da daraja ga ƙarni kuma ya kasance wani ɓangare na abinci mai kyau. Wannan kayan lambu ne mai mahimmanci tare da dadin kayan abinci mai kyau da kuma amfanin lafiyar jiki!