Amazambane avame ukubizwa ngokuthi "isinkwa sesibili". Uthatha indawo yesibili imvamisa yokudla ezweni lethu emva kwemikhiqizo yefulawa (inani elilinganiselwe - ama-250 amagremu amazambane ngosuku ngosuku olulodwa lwesiRashiya). Isici esithakazelisayo salesi sakhiwo ukuthi amazambane akakwazi ukuhlala isidleke. Amazambane ahlukile futhi aphezulu kakhulu okuqukethwe kwekhalori - ku-100 g - 83 kcal. Futhi lokhu okubili, futhi ngezinye izikhathi kathathu ngaphezu kwalokho kweminye imifino, ngakho-ke, amazambane kumele anqunyelwe kulabo abakhuluphele kakhulu futhi abanesifo sikashukela (njengoba amazambane ecebile isitashi, okuyinto, ngaphansi kwethonya lama-enzyme yokugaya, ihlukaniswe zibe ushukela olula amandla amaningi).
Kuhle ukukhumbula ukuthi okuqukethwe okukhulu kunamavithamini kanye nokulandelela izakhi kumazambane kungenkathi yekwindla, ngokushesha ngemuva kokucubungulwa emhlabathini, nasemanzini amazambane, kungakhathaliseki ukuthi kwenzekani. Uma amazambane agcinwa isikhathi eside, khona-ke inani lamavithamini linciphisa ngokuphawulekayo (isibonelo, okuqukethwe kwevithamini C kumazambane abasha kunamaphesenti amathathu aphezulu kunamazambane agcinwe izinyanga ezimbalwa).
Amazambane okupheka ngaphandle kwe-peel aholela ekulahlekelweni kwama-vitamin C angu-50, futhi uma upheka kanye ne-peel-ke ukulahlekelwa kuyoba ngu-20-30% kuphela. Nokho, kusengcono ukupheka amazambane ahlanzekile ngaphambi kokupheka. Uma kubilisiwe "ngokufanelana", njengoba sekusekwe ososayensi baseMelika, i-solonine enobuthi equkethwe kwi-peel peel ingadlulela kulo mkhiqizo, okuyinto ngezinye izikhathi obangelwa ukuphazamiseka kwamathumbu kanye nezinsizwa.
I-vitamin C, i-potassium kanye namanye ama-saleral amaminerali alahlekile kancane uma ubhaka amazambane kuhhavini ngunifomu. Ngaphezu kwalokho, amazambane abhakabhaka kulula ukugaya kunamabele abilisiwe.
Ukuze ushiye amavithamini amaningi, ama-phytoncides nezinye izinto eziphilayo ezisebenzayo ezilimo eziyizigaxa, uhlanze futhi ugaye amazambane ngokushesha ngaphambi kokupheka (sebenzisa ummese wensimbi ongenasici noma ummese wefrimu namuhla). Lahla izitsha zensimbi ngaphandle koqweqwe lwawo koqweqwe lwawo noma umonakalo walo. Ungashiyi amazambane ahlanziwe kakhulu emanzini. Futhi, ungagcwalisi izilimo eziyizigaxa ngaphambi kokubilisa ngamanzi abandayo, kungcono ukubeka amazambane ngokushesha ngamanzi abilayo (ngaleyo ndlela ukunciphisa ukulahlekelwa u-vitamin C kabili), ukuze i-pan igcwale, ngokushesha ulethe ngamathumba ngokushisa okukhulu, bese ubilisa encane ene-lid ivaliwe. Ungaxube amazambane ngokuvamile ukugwema ukuthintana nomoya, futhi uphakamise phezulu ngamanzi, noma ubiliswe (kanye ne-oksijeni, oxidiza u-vithamini C futhi ulibhubhise).
Ukupheka isikhathi eside, ikakhulukazi ngokupheka okukhulu, kubangela ukulahlekelwa okukhulu kwe-ascorbic acid. Amazambane othosiwe nama-stewed, agcinwa ngaphasi kokupheka (cishe ama-50%, inani elifanayo levithamini C linqunywa ngokuphekwe ngokugcina yonke imithetho yokupheka, isobho sezambane).
Ukuze ugayize amazambane, sebenzisa i-tolkushka yezinkuni kangcono kunensimbi, ngoba lapho uxhumane nensimbi, i-vitamin C izokwehla.
Ngeshwa, i-vitamin C ayilondolozwe kahle kakhulu izitsha ezenziwe ngomumo. Ngakho-ke, isibonelo, emahoreni angu-4-6 okugcina isitoreji sezambane kuwo cishe akuhlali i-ascorbic acid. Zama ukuzidla ngokushesha, ngaphandle kokushiya ngosuku olulandelayo.
Futhi amathiphu ambalwa nje.
Uma udinga ukusheshisa ukupheka kwamazambane, faka isipuni 1 semargarini emanzini abilayo. Ifilimu eyakhiwe phezu kwendawo izokwenza u-tightness, ivimbele umusi ukuthi ungaqhubeki ngaphandle futhi udale umphumela wendwangu eyengeziwe.
Ukuze wenze amazambane abilisiwe tastier, faka ama-clove amabili we-garlic ochotshoziwe nama-leaves ama-1-2 noma amahlumela ambalwa nama-dill angena emanzini ngesikhathi sokupheka.
Ngemuva kokubilisa amazambane ahlutshiwe, omama besifazane ngokuvamile bathululela umhluzi. Kodwa-ke, lokhu akufanele kwenziwe uma usebenzisa umkhiqizo onobungane ongekho, isibonelo, i-nitrate engaphezulu. Iqiniso liwukuthi ama-salts amaminerali angaba ngu-20% kanye nezinye izakhi ezidlulela emhluzeni, ngakho-ke kungcono ukuthi ungadlulisi, kodwa usebenzise ukupheka ezinye izitsha. Isibonelo, singabilisa i-pasta noma irayisi, okuyiyona yokucubungula iyophinde ilandiswe ngamavithamini kusuka kumhluzi wezambane.
Ukusetshenziswa kokudla, nokusetshenziswa ngezinhloso zokwelapha, nakakhulu, ukhethe amazambane angaphiliwe kuphela, ngaphandle kwezinpawu zezifo nokubola.
Uma ugcina amazambane ekamelweni elimnyama ekushiseni kwemoya kwama-5-7 degrees, amavithamini alo alondolozwe kangcono. Ezingeni lokushisa eliphansi eliseduze ne-zero futhi ikakhulukazi ngaphansi kwe-zero, kunyuke inani leshukela ezilimo eziyizigaxa ku-9% futhi bathola iphunga elimnandi. Kodwa-ke, ushintsho lokunambitheka aluhambisani nokuncipha komsoco walo. Uma amazambane anjalo egcinwe izinsuku eziningana ekamelweni lokushisa, izinqubo eziphilayo ze-biochemical ziyaqhubeka. Ngenxa yalokho, okuqukethwe okushukela ezilimo eziyizigaxa kuvamile futhi ukunambitheka kwalo kuba okuvamile.
Gcina amazambane emabhokisini anezindonga ze-lattice. Beka emiphakathini, ukuze umoya ungene kusuka ngezansi. Kuhle ukuthululela izilimo eziyizigaxa ngamaqabunga aqhekekile entabeni yomlotha (10 kg amazambane, 30 g amaqabunga). Bayosiza ukuyivikela emonakalweni nasekungeneni kwamagciwane.
Ngemuva kukaFebruwari-Mashi, sebenzisa kuphela izilimo eziyizigaxa ezigcinwe kahle kakhulu. Uma zihluma, ziphendukile zivela ebusweni bokukhanya noma ziqala ukubola, kungcono ukushiya amazambane anjalo, ngoba ihlanganisa inani elinyene lezinyosi ezimbi, ezinomthelela onobuthi emzimbeni womuntu.