Properties da aikace-aikacen agar-agar
Agar-agar, ba kamar gelatin ba, yana da amfani mai yawa. Zelatin wata furotin ne wanda fasaha ta musamman ta fadi daga tendons, sigati, kasusuwa da fata na dabbobi. Shin yana da ban sha'awa don amfani da wannan samfurin? Kuma agar-agar wani abu ne mai ban mamaki na algae. Wannan gaskiyar zai kasance da sha'awa ga masu cin ganyayyaki, tun da sun gane kawai abinci na asali. Tun da agar agar ba wani abu ne na abinci na "live" ba, ba zai da sha'awa ga "abinci mara kyau".
Ya kamata a lura da cewa E 406 ba shi da amfani idan aka kwatanta da gelatin, wannan shine dalilin da ya sa yake da tsaka tsaki a cikin jita-jita, ba ya katse dandano mai mahimmanci kuma a lokaci guda ya ba da jita-jita. Wani amfani da agar agar kafin gelatin shine darajar caloric, ko kuma rashin rashi (watau 0 kcal). Agar-agar ba jiki ba ne, amma a cikin 100 g. samfurin da gelatin ya ƙunshi 355 kcal.
Duk da haka, rashin amfani da agar agar ta hanyar ciki bai wuce ba. Wannan kariyar jiki don jikin mutum shine tsinkayye - ƙwayoyin mu suna cikin jikin kwayoyin halitta wanda ke ciyar da ita, saboda godiya irin wannan abincin da suka ninka kuma gina wani microflora mai kyau. Har ila yau, wadannan kwayoyin halitta sunadarai zuwa amino acid, bitamin da sauran abubuwa masu amfani.
Agar-agar yana dauke da fiber mai girma a cikin adadi mai yawa, don haka gubobi, suturar ƙarfe mai nauyi, sutura suna cire daga jiki, saboda haka, tsaftacewa mai tsabta daga hanta daga abubuwan da aka haifa. Bugu da ƙari, wannan ƙari na abinci ya dace da matsalar ƙãra ƙarar gas a cikin hanji, ya daidaita acidity na ruwa mai ciki kuma ya ɗauka ganuwar ciki. An kuma lura da sakamakon sakamako mai kyau na E406 akan kara yawan rigakafi, rage yawan cholesterol da jini da kuma karfafa glucose. Bugu da ƙari, wannan ƙwayar abincin jiki a cikin kwayoyinmu yana fitar da abubuwa masu amfani, kamar magnesium, baƙin ƙarfe, alli, potassium, iodine, manganese, phosphorus, zinc. M abubuwa masu amfani a bi da bi da motsi da ayyuka na thyroid gland shine kuma inganta metabolism.
A magani, ana amfani da agar-agar a matsayin mai laushi mai laushi, wanda baya haifar da buri. Sakamakon wannan ƙarin ya dogara ne akan dukiyar kayan kayan lambu da kanta - agar-agar a cikin ciki ya kumbura kuma ya fara fara damuwa da su. A hanyar, saboda wannan dukiya ga mutanen da ke fama da cutar zawo, agar agar ne aka saba musu, sai dai lokacin da mai haƙuri kafin amfani da agar agar ya nemi gastroenterologist.
Agar-agar don asarar nauyi
Yau, mun riga mun tattauna game da asarar asarar kisa saboda karɓar agar agar. Tuni ko da littafin Elena Stoyanova (malaman kimiyya) "Agar-agar. Don yunwa, tarko. " A cikin littafinta, marubucin ba kawai ya bayyana alamun warkarwa na kayan lambu da gelatin da kuma hanyar hasara mai nauyi tare da yin amfani da agar adagar, amma har ya ba masu karatu yawancin girke-girke don yin amfani da kayan dadi mai mahimmanci, dangane da karin kayan abinci mai 406.
Lokacin da aka gyara adadi, babban asirin amfani da agar agar ita ce shiriyar da ta dace. Gl agar agar dole ne ya faru a ciki. Don cimma wannan, kana buƙatar narke 1 gr a cikin ruwa mai sanyi (dauki gilashin daya). karin kayan abinci da kuma kawo matsewar tafasa, to, ku tafasa don kimanin minti 1. Zaka iya amfani da wata hanya - ƙara kariyar abinci zuwa ruwa kafin tafasa, amma kuma tafasa don 1 minti daya. Ana bada shawarar shan giya don sha zafi kafin abinci (na minti 20). Halin yau da kullum na agar agar bai wuce 3-4 gr ba, kuma a cikin wannan yanayin nakasa farawa.
Abincin abinci, da zarar ya shiga tsarin narkewa, ya zama jelly wanda ya cika wani fili na ciki, don haka ya haifar da jin dadi, saboda haka ya sami sakamako mai kyau. A sakamakon haka, muna cin abinci maras adadin kuzari, amma wannan yana wanke jikinmu, yana haifar da asarar karin nauyin nauyi.
Tare da la'akari da rasa nauyi, wannan kariyar abincin za a iya sarrafa shi har yanzu ta wurin magunguna na kantin sayar da chemist ko shayar da broth, a kowane ruwan 'ya'yan itace, kuma ba kawai a cikin ruwan sanyi ba. A lokacin da ake samar da kayan abinci na E 406, ya kamata a tuna cewa idan an kara vinegar, cakulan ko oxalic acid a cikin ruwa, ba zai iya ɗaukar ruwa ba.
Agar-agar yana da kyawawan kyawawan kaddarorin - musanya kayan lambu ya samo aikace-aikacensa har da maɓallin cellulite-blooming. Don wannan magudi, abincin abinci (1 abu mai lamba E 406) an haxa shi da man fetur (20 saukad da aka dauka) da kwai yolks (2 an dauki su). Bayan hadawa, ana amfani da taro a wuraren da ke cikin fata, to, an cire fim din polyethylene. Dole a kiyaye wannan maskurin na mintina 15, bayan haka an wanke shi daga fata, kuma ana amfani da kowane cream a wadannan yankunan. Tuni bayan tafiyar goma zaka lura yadda girman kwatangwalo ya ragu da 2 centimeters, kuma fata ya zama mai santsi kuma har ma, sakamakon "ɓawon" orange ya ɓace.
Karin kayan abinci An sayar da 406 a cikin shaguna a sassan kayan abinci. Har ila yau, ana iya sayan shi a cikin sashen kaya da aka tsara don cin abinci na Sin da Japan. To, a cikin shaguna kan layi na abinci mai kyau.