Mutanen da suka yi nasara a Spain, waɗanda suka zo Amurka ta tsakiya a karni na 16, suna son katako sosai. Sun kawo 'ya'yan itatuwan koko zuwa ƙasashen Turai kuma sun fara koya musu su dafa irin wannan abincin da ya sha. Daga baya, ban da abin sha, sun koyi yadda za a yi cakulan, kamar kama da zamani. Lokacin da aka dafa shi cikin koko foda, sun kara sugar da vanilla.
Chocolate da sauri tsiwirwirinsu fitarwa a kasashen Turai, da kuma Turai suka fara samar da gaske cakulan. Turanci, da Swiss da Faransanci sun ci gaba a cikin wannan kasuwancin. Har yanzu suna da ƙwaƙwalwar ajiya mafi kyau a duniya. Amma ya kamata a ambata cewa, a farkon karni na 20, ƙwayar cakulan da aka samar da Rasha ba ta bari a baya a matsayin kyakkyawan ƙwayar cakulan Turai ba har ma da kasancewa babban matsayi a kasuwar tattalin arzikin duniya.
Cocoa shine mafi amfani da kayan abinci mai gina jiki fiye da kofi ko shayi. Kwayin maganin kafeyin yana da ƙananan ƙasa a cikin kayan kwari, amma akwai wasu abubuwa masu karfi. Theophylline, alal misali, yana ƙarfafa aiki na tsarin kulawa na tsakiya, yana da alamomi masu yawa; theobromine kunna aiki aiki, amma aikinsa ya fi sauƙi fiye da maganin kafeyin; Phenylephylamine yana hana ƙin zuciya da kuma tada yanayi. Abin da ya sa ake shawarar kara koko don sha musamman ga ɗalibai da ɗaliban makaranta don amincewa da kwarewarsu, don taimakawa wajen jin dadi kafin gwaji.
Caloric abun ciki da abun ciki na koko
Cocoa abu ne mai yawan calorie: 0, 1 kg na asusun samfurori don 289 kcal. Wannan abin sha yana da kyau, kuma, saboda haka, an bada shawara ga masu cin abinci kamar abincin abun ci.
Abin da ake ciki na koko ya hada da yawancin abubuwa masu amfani. Cocoa ya ƙunshi sunadaran kayan lambu da fats, carbohydrates, kwayoyin acid, fiber na abinci, cikakken fatty acid, sucrose, sitaci. Bugu da ƙari, abin sha yana da bitamin (A, E, PP, rukunin B), beta-carotene da ma'adanai: sodium, calcium, potassium, magnesium, chlorine, phosphorus, iron, sulfur, zinc, manganese, fluorine, jan karfe, molybdenum .
Wasu daga cikin ma'adanai a cikin abun da ke ciki na koko suna da girma fiye da waɗanda aka samo a wasu kayan. Wannan abincin ne mai arziki a tutin da baƙin ƙarfe. Zinc yana da muhimmanci ga ayyukan da ke jikin jikinmu, da kuma ƙarfe wajibi ne don tsara tsari na hematopoiesis.
Zinc ya zama wajibi ne don samuwar enzymes, sunadaran gina jiki, halittar RNA da DNA, yana tabbatar da cikakken aiki na sel. Wannan halayen yana da mahimmanci ga haihuwa da cigaba da cigaba, kuma yana cigaba da taimaka wa ciwo mai tsanani. Don samar da jikinka tare da zinc da isa ya sha kofuna waɗanda 2-3 a mako ko ku ci wasu raguwa na cakulan cakulan.
Melanin, wanda yake dauke da koko, yana kare fata daga kowane nau'i na ultraviolet da radiation infrared. Melanin kare fata daga kunar rana a jiki da sunstroke. An bada shawara a lokacin rani, musamman ga waɗanda suke so su shakatawa a rana, sha kofin koko da safe, kuma kafin ka tafi rairayin bakin teku, ci kamar wasu gwangwani na musamman.
Amfanin amfani da koko
Cocoa yana da sakamako mai mahimmanci, yana taimakawa wajen ƙarfafa mutanen da ke da ƙwayoyin cuta ko sanyaya. Kyakkyawan abun da ke cikin potassium yana da amfani ga mutanen da suke da matsalolin zuciya.
Na gode da abun da ke da albarkatun koko na koko, yin amfani da shi ya hana hadarin cututtuka da dama, har ma ya hana cikin tsufa.
Yin amfani da koko na yau da kullum na inganta aikin cin hanci. Sabon antioxidant flavanol yana inganta cigaba da wurare dabam-dabam, ƙaddamar da matsa lamba. Abin da ya sa likitoci sun bayar da shawarar samar da koko ga mutanen dake fama da rauni a cikin tasoshin kwakwalwa.
Akwai ra'ayi kan cewa antioxidants a koko suna da yawa fiye da suna dauke da koren shayi ko jan giya. Sakamakon haka, koko ne mafi kyawun makamai tare da 'yan kwalliya kyauta. 'Ya'yan itãcen wannan itace yana dauke da polyphenols na halitta, wanda ba zai bada izinin kyauta ba a cikin jiki. Ana iya ƙaddara cewa dukiya na koko zasu iya hana farkon ciwon daji.
Contraindications zuwa amfani da koko
Saboda magunguna na purine masu koko, kada a dauki su tare da gout, matsaloli na koda. Duk da haka, purines sun kasance a cikin abun da ke tattare da kwayoyin nucleic, wanda ke da alhakin inganci na ladabi, wanda ke adanawa da watsa bayanan kwayoyin. Bugu da ƙari, ƙwayoyin musayar da biosynthesis na sunadarai suna da alaƙa da alaka da acid nucleic acid. Wannan shine dalilin da ya sa mahimman bayanai na tsabta sun zama dole a cikin abincinmu, amma a wasu yawa. Saboda haka, ba lallai ba ne wajibi ne a hana kowa daga koko.
Ya kamata a la'akari da shi cewa gaskiyar cututtuka a cikin jiki tana haifar da haɗarin uric acid, jigilar salts a cikin kwakwalwa, cututtuka na kodan da kuma mafitsara. Amma mafi haɗari a wannan yanayin shine wadannan tsabta da aka samo a cikin samfurori na asali, kuma koko zuwa wannan nau'in ba ya amfani.
Abincin sha a cikin manyan abubuwa kuma yana ci gaba da cutar da kowa. Saboda haka ana iya dangana da wani samfurin. Dole ne kawai ku tuna cewa duk abin da ke buƙatar ma'auni.
An ba da shawarar yin amfani da koko ga yara a ƙarƙashin shekaru uku, saboda wannan abin sha zai iya samun sakamako mai ban sha'awa a kan tsarin mai juyayi. Kada ku sha koko tare da zawo da maƙarƙashiya, ciwon sukari, atherosclerosis.
Idan aka ba da farin ciki na koko, ya kamata ya bugu don karin kumallo ko, a matsayin mafakar ƙarshe, abincin abincin, yayin da za ku iya ƙara zuma da 'ya'yan itatuwa masu ganyayyaki zuwa abincin abincin.
Yara ya kamata a shafe shi da cream ko madara, kuma manya bai kamata yin wannan ba, saboda abincin zai kasance mai yawa a cikin adadin kuzari.