Mutane da yawa suna son wannan kifi. Yana da ƙanshi mai dadi, yana da dadi ƙwarai kuma za'a iya saya a kusan kowane kantin sayar da kayayyaki. Amma, kafin ya hada da shi a cikin abincin , bari mu gano amfanin da cutar da ƙwayar ma'adinai da aka ƙona don jikin.
An yi amfani da mackerel kyafaffen amfani?
Har yanzu masana masu yawa suna jayayya game da amfani da kyautar kyauta. Bari muyi la'akari da hujjar da suke haifar da tabbaci na daya da sauran ra'ayi. Don haka, cutar wannan kifi zai iya zama:
- a cikin babban abun ciki na carcinogens;
- a cikin abin damuwa mai guba, wanda za'a iya kafa lokacin da aka bi kifaye tare da "hayakiyar ruwa";
- wani abun ciki mai gishiri wanda yake haifar da kumburi, kuma yana nuna rashin amincewa a cikin mutane da cututtukan koda;
- a cikin yiwuwar masu samar da lalata marasa amfani don yin amfani da gawawwaki, suna "masking" su da wariyar shan taba.
Wadannan hujjoji ne wadanda suke haifar da "abokan adawar" wannan tasa.
Yanzu bari mu yi la'akari da yadda amfani smoked mackerel yana da amfani. Na farko, shan taba bai ƙara man fetur zuwa kifaye ba, kamar yadda yayi lokacin frying. Wannan yana nufin cewa tasa yana ƙunshe ne kawai asali na asali.
Abu na biyu, mackerel yana dauke da amino acid, bitamin A, E, D. Wadannan abubuwa sun zama dole domin sassaucin tsarin tsarin jiki. Vitamin A yana da muhimmanci ga hanta, amma D da E sun daɗe suna da muhimmanci ga kyakkyawa na fata, kusoshi da kuma bitamin. Bugu da ƙari, babban abun ciki na acid mai amfani yana taimakawa wajen ƙarfafa tsarin kwayoyin halitta.
Kuma, a karshe, mackerel yana dauke da furotin mai yawa, wanda ya wajaba ga tsokoki. Shi ne babban abu don ci gaba da girma.
Saboda haka, babu wani ra'ayi mara kyau game da amfanin wannan ƙwayar da aka ƙona. Ko don hada shi a cikin menu, kowa ya yanke shawara.