Wane bangare na naman alade ne ya fi laushi da daɗi?

Yana da wuya a yi tunanin mutumin da ba ya son naman alade. Musulmai sun ki cin naman wannan dabba da gangan, suna ganin ba shi da tsarki. Amma mafi yawan mutane a duniya sun fi son sanya naman alade a cikin abincin su, suna yin shi cikin kebabs, stews, gasassun da sauransu.

Alade akan barbecue

Amfanin naman alade ga mutane

Amfanin naman alade an ƙaddara ta abin da abubuwa masu amfani ke wadatar da jikin mutum.

• Naman alade yana ƙunshe da adadi mai yawa na duk bitamin B wanda ke kula da lafiyar tsarin jin dadi kuma yana taimaka mana mu jimre wa yanayi mai wahala. Musamman ma, wani nau’i mai karfi na B1 a cikin naman alade zai kare jikin mutum daga duk wani cututtuka na jijiyoyi. Vitamins na wannan rukuni ba su iya tarawa a cikin jiki, dole ne a kula da cika su.
• Wani yanki mai karimci na bitamin D yana ba da taimako mai kima ga kyallen kasusuwan jikinmu a cikin shayar da calcium.
• Naman alade shine babban mai samar da magnesium zuwa jikin mu, wani nau’i mai mahimmanci wanda ke aiki a matsayin kayan gini don tsarin musculoskeletal.
• Naman alade ya ƙunshi tutiya mai yawa, wanda rashinsa a cikin jikin ɗan adam yana barazanar rushe haɗin insulin na hormone. Sabili da haka, ga masu ciwon sukari da mutanen da ke fama da cututtuka na tsarin endocrine, hada naman alade a cikin abincin su ya zama dole. Zinc yana kare da dawo da rigakafi. Matsakaicin adadin wannan microelement yana taimakawa wajen ƙarfafa ƙwayar kasusuwa na manya, kuma ga jikin yaro – wannan shine cikakken ci gaba na kwarangwal.

Taimako: 100 gr. naman alade a cikin abincin zai ba mutum 35% na abin da ake bukata na zinc yau da kullum.

• Babban abun ciki na sunadaran (sunadarai) yana sa wannan samfurin ya zama mai kima mai kuzari, yana ƙara yawan sautin jiki gaba ɗaya, yuwuwar sa. Ga iyaye mata masu shayarwa, naman alade shine mataimaki ga mai kyau lactation.
• Amino acid mai fatty (irin su: linoleic, oleic, glutamine, arachidonic) ba a haɗa su cikin jikin ɗan adam ba, kuma rashin su yana haifar da haɓakar atherosclerosis, ciwon zuciya na zuciya, raguwar daskarewar jini da haɓakar nama. Har zuwa 50% na ƙimar yau da kullun na linoleic acid da ake buƙata mutum yana karɓa daga naman alade.
• Naman alade yana da wadata a cikin abubuwan da ke toshe aikin sel, tsoma baki tare da yanayi mai kyau. Gabaɗaya, ba kawai man alade ba, amma duk naman alade ne na halitta antidepressant.
• Nama yana cikin sauƙi a cikin jikin ɗan adam, kuma kitsen naman alade ba shi da illa ga tsarin zuciya da jijiyoyin jini fiye da naman sa ko ƙafar kaji.
• Masu gina jiki sun bambanta naman alade a matsayin mai gwagwarmaya don “ikon namiji”.
• Sunadaran alade suna taimakawa aikin jikin mutum, yana ba shi kuzari.
• Selenium da arachidonic acid, wadanda ke da wadata a cikin man alade, suna kare jiki daga ayyukan free radicals da ke taimakawa wajen samuwar ciwace-ciwacen daji da raguwar jiki.

Yana hana samuwar ciwace-ciwacen daji

Wane bangare na naman alade ne ya fi laushi da daɗi?

Don gano amsar wannan tambayar, kuna buƙatar fahimtar dalilin da ake amfani da kowane ɓangaren wannan kyakkyawar dabba.

Wuya, sashin baya na baya

Wannan naman yana da ɗanɗano kaɗan, mai laushi kuma yana da ɗanɗano sosai. Wuyan ya zama wani ɓangare mai tsada na gawar naman alade, a fili saboda ƙauna na musamman na mutum na zamani don barbecue, wanda ya haifar da karuwar bukatar wuyan naman alade, daga abin da aka samo mafi kyawun barbecue, taushi da dadi. Wuyan, wanda aka gasa a cikin tanda a matsayin gaba ɗaya a cikin takarda ko hannun riga, yana da dadi; ana amfani da shi don yin niƙaƙƙen naman da ba ya canzawa don cutlets. Tare da kowane irin maganin zafi: tafasa, stewing, yin burodi, soya wuyan naman alade, sakamakon zai yi nasara.

Ya dace da dafa miya da gasasshen nama. Amma jita-jita na wuyan naman alade yana da yawan adadin kuzari kuma ba zai yi kira ga waɗanda ke kan abinci ba.

Daga, baki

Daga ra’ayi na kimiyyar dafuwa, loin (a wasu kalmomi, ɓangaren baya) shine mafi kyaun naman alade mai laushi a cikin ƙananan ƙwayar mai. Tun da har yanzu wannan shine ɓangaren dorsal, wanda ba zai iya yin ba tare da ƙugiya da haƙarƙari ba. Naman da aka yanke tsakanin tudu da haƙarƙari – entrecote don frying.

Ya kamata a fahimci cewa loin da carbonade sune, a ka’ida, nama iri ɗaya ne, amma ana samun carbonade lokacin da aka yi rami. Ana sayar da shi ta hanyar yanke kitsen daga ciki, barin kawai karamin Layer a saman don juiciness na gaba jita-jita. Ana amfani da loin don dafa barbecue, stew, pilaf, dafaffen naman alade da naman alade ana shirya shi daga gare ta.

Naman alade nesa

Wannan ɓangaren naman alade yana da nasa contraindications:

• ana iya cinye shi da wuya kuma a cikin ƙananan ƙima, tun da babban adadin kalori na samfurin yana barazanar ƙara nauyin jikin mai cin nama, kuma tare da kiba da ake samu, an hana naman alade gaba daya.
• Akwai damuwa game da yiwuwar ƙara yawan cholesterol na jini saboda jita-jita dangane da wannan ɓangaren naman alade.
• Yin amfani da loin da yawa yana haifar da haɓaka matsalolin zuciya da tasoshin jini.

Muhimmanci! Alade wani nau’in nama ne wanda dole ne a dafa shi da kyau.

Tausasawa, lumbar

An yi la’akari da nau’i mai dadi a cikin ɓangaren naman alade, saboda haka yana da ɗan tsada. Ya kasance a sama da kashin baya (a cikin tsakiyar sa) a ƙarƙashin wani nau’i na mai. Ko da yake ana kiran ƙwayar tausa a matsayin nama mai ƙarfi mara ƙashi, a gaskiya ma ya haɗa da nama da ɓangaren kashin baya tare da hakarkarinsa.

tsoka ba a fuskantar matsalolin jiki a duk rayuwarsa, wanda shine dalilin da ya sa ya zama nama mai laushi da laushi na dukan naman alade, haka ma, ba shi da kitsen mai – mai dadi a cikin ainihinsa. Naman alade ya ƙunshi isasshen adadin ma’adanai da bitamin na ƙungiyoyin PP da B, sunadarai da mai, waɗanda suke da mahimmanci ga jikin mutum.

Nama mai ƙarancin kalori yana ba mu damar la’akari da shi azaman kayan abinci, wanda ke da mahimmanci ga masu kiba da matsalolin lafiya daban-daban. Tushen yana da dadi tare da kowane nau’i na dafa abinci, amma ya fi kyau kada a stew shi saboda rashin tausayi – zai iya zama mai wuya.

Kyakkyawan gasasshen, chops, schnitzels suna fitowa daga nama, an haɗa shi da kowane kayan lambu a cikin darussan farko. Ana iya soyayyen shi gaba ɗaya ko azaman escalopes (abincin abinci na Rasha da Faransanci), an riga an yanka shi cikin guda 4 cm lokacin farin ciki. Naman da aka gasa a cikin foil ko hannun riga a cikin yanki duka yana da daɗi. Daga wannan ɓangaren naman alade marinate babban shish kebab.

Naman alade

naman alade

Juicy naman alade yana daya daga cikin mafi dadi da tsada sassan naman alade. Yana wakiltar sashin hip ko humeroscapular na sa. A kasuwa, maimakon samfurin gaskiya, za su iya zame wani ɓangare na kafa a sama da gwiwa.

Hasali ma naman naman yana da girma sosai, mahauta sun yanka shi kashi biyu kafin su sayar su sayar da shi haka. Ƙananan ɓangaren ya haɗa da kashi don haka ya ƙunshi ƙananan nama, amma yana da kyau don soya, bushewa, gishiri. Babban ɓangaren, sirloin (wanda aka fi sani da “baya”) ba shi da kashi. Wannan nama mai kyau ya dace da dafa abinci a kan bude wuta, yana soyayyen cutlets, steaks, escalopes ko schnitzels.

An yanke nama mafi dadi daga wannan ɓangaren gawa wanda ba ya shiga cikin tafiyar matakai. Ba shi da adadi mai yawa na tsokoki da tendons. Ana iya samun irin wannan nama a baya – mafi kusa da wutsiya, samfurin zai zama mai laushi da juicier a lokacin dafa abinci.

Don shirya schnitzels, an raba nama zuwa medallions oblong oblong, kauri daga cikin guda bai kamata ya wuce 2-2.5 cm ba. Wajibi ne a yanke tsantsan a fadin zaruruwa. Sa’an nan kuma a buge schnitzels kuma a yi amfani da ƙananan ƙira a kan gaba ɗaya na naman, gurasa a cikin gurasa. Abincin farko na Rasha – dafaffen naman alade – an yi shi daga “baya”. Don shirinsa, ana shafa nama mai daraja da kayan yaji da gishiri, a zuba da miya a gasa a cikin tanda guda ɗaya.