Wataƙila faski zai iya ɗaukar matsayi mafi girma a cikin jerin shahararrun condiments a ƙasashe na duniya, amma saboda gaskiyar cewa ba'a samu irin wannan kididdiga ba, faski ya kasance mai daraja. A halin yanzu, yawancinta a kan dukkanin cibiyoyin ƙasa ba ya nuna shaidar "sauƙi". Faski yana da amfani sosai, ga wadanda suka rasa nauyi, kuma ga wadanda basu damu da wannan mummunar ba.
Amfani masu amfani da faski
Tabbas, game da abin da amfani kaddarorin faski, da farko, abun da ke ciki ya nuna:
- bitamin C da B;
- Potassium, alli, phosphorus, magnesium, sodium , iron;
- beta-carotene (provitamin A);
- tocopherol (provitamin E);
- niacin (bitamin PP).
Kusan 85% faski yana kunshe da ruwa, kuma abin da ke cikin caloric yana murna da ido, amma ba ciki - 49 kcal da 100 g na samfurin.
Babban kayan amfani da faski shi ne rigakafi da jiyya na beriberi, ciki har da sakamakon rashin rashin lafiya, irin su zub da jini. Kyakkyawan faski, a wannan yanayin, shi ne cewa ba kamar yawancin 'ya'yan itatuwa da kayan marmari ba, yana samuwa da wadataccen albarkatun bitamin duk shekara. Bugu da ƙari, bitamin a cikin faski zama a cikin daskarewa, kuma a cikin dried, har ma a cikin tsari na thermally sarrafa.
Bugu da ƙari, an ba da shawarar ga mutanen da ke fama da cututtuka na ciki, anemia, da matsaloli tare da tsarin tsarin dabbobi. A wannan yanayin, faski yana daidai da curative ga maza da mata. Abubuwan amfani da faski suna amfani da haila da PMS - faski na normalizes sake zagayowar kuma yana janye ciwo da ke faruwa kafin haila.
Ga mutane, faski yana amfani da ciki da waje. Amfanin kyawawan shayi daga faski ke aiki a kan karfi da dan Adam, kamar likitancin dabbobi, ƙarfafa sha'awar jima'i. Bugu da ƙari, wannan abin sha kuma yana kawar da gishiri. Amma aikace-aikace na faski ya taimaka wa mutane su yi yaƙi da asarar gashi.
Abinci da faski
Yawancin abinci ba suyi ba tare da faski, ko da yake ba mu lura da wannan tasiri ba. Mun ƙara da shi zuwa salads, soups, sabo, amma ko ta yaya ba mu mayar da hankalin mu ga tasirinta ba. Yanzu muna ba ku hanyoyi da yawa waɗanda suke nuna alamar amfani da faski don asarar nauyi.
Da farko, wannan cin abinci ne guda daya a faski . Jigon abinci shine saukewa a kan abincin musamman da faski.
Sha daga faski
Sinadaran:
- ruwan ma'adinai - 1 abu;
- Dill - 20 g;
- faski - 20 g;
- kokwamba - 1 yanki;
- lemun tsami - ½ inji.
Shiri
Dill da faski an rushe a cikin turmi a cikin gruel, an tsoma kokwamba kuma ya wuce ta cikin juicer, ya shafa ruwan 'ya'yan itace daga lemun tsami ta hannu. Mix da ruwan 'ya'yan itace na kokwamba, lemun tsami da gruel daga ganye. A lokacin rani, zaka iya ƙara karamin kankara.
Wannan shine girman gilashin gilashin da ake kira cocktail. A cikin rana, abin da kuke ci shine gilashin 3-4 na abin sha.
Faski shayi
Sinadaran:
- ruwa - 2 abubuwa;
- sabo ne faski bar - ¼ tbsp.
Shiri
A cikin wani saucepan, tafasa da ruwa, ƙara faski ganye da tafasa don 5 da minti. Sa'an nan kuma a zubar da broth kuma ya bugu mai zafi ko kuma shima kafin cin abinci.
An dauki tasa daga faski don daidaita tsarin narkewa.
Abinci mai laushi a faski
Wannan hanyar rasa nauyin kuma ana iya kira shi cin abinci na karshen mako, lokacin da zaka iya ba da kanka da kuma abincinka dukan rana. Abinci na abinci a kan faski shi ne kamar haka:
- karin kumallo - kofi tare da madara ba tare da sukari ba;
- na biyu karin kumallo - m kwaikwayo mai yalwa da 1 grated faski tushen;
- abincin abincin dare - burodin kaza burodi (150 g) da kuma tushen gabar fashi;
- abincin abincin rana - salad of 1 kore apple da faski ganye;
- abincin dare - 200 grams na gida cuku gauraye da faski;
- kafin lokacin kwanta barci - 1 tbsp. kefir.
Wannan abincin za a iya gyaggyarawa har ya zuwa mako guda. Gaskiya ta fi tasiri sosai shine sauyawa zuwa cin abinci mai kyau da kuma ƙara faski ga kowane nau'in nishadi - soups, hatsi, salads, gefen gefe da k'arak.