Yawancin mata ba sa so su yi amfani da lokaci don shirya kifi. Lalle ne, saboda wannan, na farko, kana buƙatar tsaftace kifi daga wani nau'i mai nau'i na Sikeli, gutta shi, har ma don kare fata daga hannunka daga yin jingina akan yatsun kasusuwan da yawancin nau'in kifaye suke mallaka. Duk da haka, dukkanin wadannan halaye marasa kyau na waɗannan kayan abinci ba zasu fi dacewa da ƙimar amfanin kayan kifaye ga jikinmu ba. Ciki da kifaye a cikin menu shine kawai wajibi ne don abinci mai kyau. Waɗanne halaye na kayan kifaye suna sanya su da muhimmanci ga cin abincinmu?
Gaskiyar ita ce, abincin da ke tattare da kifi ya ba wannan abincin abinci mai kyau. Sassan sassa na kifi suna nuna babban abun ciki na sunadarin sunadarai (adadin su a kan matsakaita kusan 17-19% na yawan nau'in nama), kuma a cikin wadannan sunadarai, a hanya mafi kyau, daidai da bukatun jikinmu, ana haɓaka amino acids. Alal misali, idan aka kwatanta da nama, a cikin kyallen takalman kifi akwai mafi yawan amino acid methionine. Wani muhimmin mahimmanci na kayan kifaye shi ne ƙananan nau'in nama mai haɗawa. A wannan yanayin, bayan magani na zafi, daidaitattun kifayen da aka dafa sun zama mai laushi da m, wanda ke tabbatar da kyakkyawar narkewa da kifaye a cikin gindin gastrointestinal ɗan adam.
Abubuwan da ke cikin ƙwayoyin fuka a cikin kifi sune daga 0.5 zuwa 30%. Wannan alamar yana nuna bambance-bambance masu karfi, dangane da nau'in kifaye, shekarunsu, abincin abinci, yanayi. Yin amfani da kayan kifaye don horar da mutane da kuma wadanda suke so su rasa karin fam shine yawancin jinsuna (alal misali, pollock, carp, crucop, perch, pike perch, pike) suna dauke da ƙananan kitsen, amma lokaci daya suna da nauyin gina jiki mai saukin sauƙi don tsokoki. A cikin wani nau'in mai mai yalwaci yana dauke da irin wannan kifi kamar kifi mai ruwan hoda, irin kifi, katako, Baltic herring, catfish, doki mackerel, sprat. Amma a cikin kifaye da aka yi daga kifi, sturgeon, halibut, sardine, stelgeon, eel, mackerel ga wadanda suke so su rasa nauyi, zazzabin abun ciki ba zai yiwu ba. Idan adadinku ya riga ya kasance mai kyau, cin abinci mai ƙananan kifayen kifi zai amfane ku kawai. Gaskiyar ita ce, abun da ke tattare da kifin kifi ya hada da magunguna masu mahimmanci. Wadannan abubuwa suna halayyar gaskiyar cewa suna da tasiri mai tasiri akan haɓakar cholesterol metabolism, suna samar da jini na jini da kuma matsin lamba a atherosclerosis da hauhawar jini. Bugu da ƙari, kitsen da ke cikin kayan kifi yana da wadataccen bitamin A da D.
Kayan kifi da aka samo daga nau'in dake dauke da ruwa suna dauke da adadin abubuwa masu ma'adinai da suka dace don aikin al'amuran mu - zinc, jan ƙarfe, hawan mai, iodin. Amma akwai ƙananan ƙwarewa a cikin kifayen kifaye fiye da nama, amma sun fi tasiri a cikin aikin glandan kwayoyi. Duk da amfanin lafiyar jiki da kuma halaye masu yawan abincin da suka kasance halaye masu mahimmanci na kayan kifaye, wadannan kayan abinci suna cike da ƙwayar ta hanyar kwayoyin halittu. Alal misali, kifi da driedccen kifi sun narkewa da wuya fiye da soyayyen ko dafa.
Yin amfani da kayan kifaye don lafiyarka yana ƙayyade yadda samfurori da ka sayi sunada sabo. Don zaɓar kifi mai kyau a cikin shagon don yin shiri na yau da kullum mai amfani da shi, ya kamata ka kula da halaye masu halaye na wannan samfur. A cikin sabon kifi, idanun ya kamata a kwaskwarima, tare da mota. Magunin ƙwayar ƙwayar mai kifi na da kyawawan daidaito da launi mai launin launin fata, yana da wuyar rarrabe daga kasusuwa. Lokacin dafa kifi kifi ya kamata a kama shi da ƙanshi, kuma broth ya zama mai gaskiya. Idan kwarewar da aka samu yana da irin waɗannan siffofi kamar idanu mai tsabta, wanda aka cire daga kasusuwan tsoka, greyish-gills gillis da wani m wariyar ƙanshi, to amfani da nau'in kifi da za'a iya shirya daga irin wannan samfurin ya kamata a tambayi shi.
Kifi ƙwai yana da babban darajar sinadirai. Alal misali, caviar na kifi da kuma tsuntsaye mai yaduwa yana dauke da kimanin kashi 30 cikin dari na sunadarai masu girma, da yawa daga lecithin, bitamin A, D, E, phosphorus, iron, sauran ma'adanai. Caviar an dauke shi samfurin kifi daga sashin abubuwan da ke da dadi tare da mafi yawan halayen abincin.
Amma ƙwayar gwangwani ko kiyayewa ba su da amfani ga jikin mu fiye da kifi. Gaskiyar ita ce, tare da matakai na fasaha da aka yi amfani da su wajen aiwatar da wadannan kayan kifaye, rashin asarar hasara na gina jiki na faruwa. Ana samar da abinci mai gwangwani na halitta daga mackerel, kifi, dabbar dabbar daji, daji. Abincin gwangwani a cikin tumatir miya anyi ne daga kifi da kifi wanda ba a raye ba. An shirya kifi a cikin man fetur daga kifi mai ƙanshi mai zafi ko pre-soyayyen. Ba'a samo fashi da fasashin ba daga dukan kifaye ba, amma daga caviar, hanta, madara da kuma sauran kayan abinci mai mahimmanci. Lokacin da ake yin kifi gwangwani, sinadirai irin su kifaye na kiɗa, kayan lambu mai laushi, hatsi, marinade, kayan yaji, tumatir miyafa ana amfani.
Halin da ke tattare da kiyayewa tare da abincin gwangwani shi ne cewa tsarin aikin su ba ya haɗa da mataki na haifuwa. Don samun waɗannan kayayyakin kifaye suna amfani da magunguna, yawanci acetic acid ko sodium benzoate. Wasu lokuta a cikin yin tsirrai, ana amfani dasu da bishiyoyi da kayan lambu da 'ya'yan itace da kuma Berry.
Dole ne a adana kifi na yau da kullum da aka saya a kasuwa, kuma ba a yarda a sake daskare ba. (Wannan ya haifar da sharuɗɗan sharaɗɗa don yawan kwayoyin cuta, yana haifar da raguwar karuwar yawan abincin sinadaran da samfurin). Irin waɗannan kayan kifaye kamar abinci mai gwangwani ana adana a yanayin zafi daga 0 zuwa 5 ° C kuma zafi dan iska ba sama da 75% ba saboda lokacin da aka nuna akan kunshin (wani lokaci ma har tsawon shekaru 2 zuwa 3). Dole a adana ajiya a yawan zafin jiki ba wanda ya fi 6 ° C fiye da kwanaki 45 ba.