Abanqobi baseSpain, abafika eCentral America ngekhulu le-16, bathande kakhulu ushokolethi. Zaletha izithelo ze-cocoa emazweni aseYurophu futhi zaqala ukuzifundisa ukupheka isiphuzo esifanayo nesiphuzo elimnandi. Kamuva, ngaphezu kwesiphuzo, bafunda ukwenza ushokoledi, okufana nesimanje sethu. Lapho iphekwe ku-cocoa powder, yanezela ushukela ne-vanilla.
I-chocolate yasheshe yaqashelwa emazweni aseYurophu, futhi abaseYurophu baqala ukukhiqiza ushokoledi wangempela. AbaNgisi, abaseSwitzerland nabaseFrance baphumelela kuleli bhizinisi. Ichocolatele yabo isabhekwa njengento engcono kakhulu emhlabeni. Kodwa kufanelekile ukuphawula ukuthi ekuqaleni kwekhulu lama-20 ushokoledi wokukhiqiza waseRashiya awuzange uhlehlise ngemuva kwekhwalithi ye-European yase-European and ngisho nezikhundla ezihola emakethe yezomnotho emhlabeni.
I-cocoa ngumkhiqizo owusizo futhi onomsoco kunekhofi noma itiye. Okuqukethwe kwe-caffeine kungaphansi kakhulu kunemikhiqizo yekhofi, kodwa kunezinto ezinamandla ze-tonic. I-Theophylline, isibonelo, ishukumisa umsebenzi wesistimu ye-nervous central, iboniswa ngezakhiwo ze-vasodilating; i-theobromine ivuselela amandla okusebenza, kodwa isenzo sayo sincane kakhulu kune-caffeine; I-Phenylephylamine ivimbela ukucindezeleka futhi ivuse isimo sengqondo. Yingakho i-cocoa inconywa ukuthi iphuze ikakhulukazi abafundi nabafundi ekufundeni emakhono abo okuqonda, ukukhulula injabulo ngaphambi kokuhlolwa.
Okuqukethwe kwekhalori nokubunjwa kwe-kakao
I-cocoa isiphuzo esiphakeme se-khalori: 0, 1 kg yama-akhawunti womkhiqizo we-289 kcal. Lokhu kuphuza ngokuphelele, ngakho-ke, kunconywa ukuba i-dieters njenge-snack.
Ukwakhiwa kwecocoa kufaka inani elikhulu lezinto eziwusizo. I-cocoa iqukethe amaprotheni nemifino, ama-carbohydrate, i-acids ephilayo, i-fibre yokudla, i-fatty acid acids, i-sucrose, isitashi. Ngaphezu kwalokho, isiphuzo iqukethe amavithamini (A, E, PP, iqembu B), i-beta-carotene namaminerali: i-sodium, i-calcium, i-potassium, i-magnesium, i-chlorine, i-phosphorus, i-iron, isulfure, i-zinc, i-manganese, i-fluorine, ithusi, i-molybdenum .
Amanye amaminerali ekwakheni i-cocoa angaphezu kwalabo abatholakala kwezinye imikhiqizo. Lesi siphuzo sicebile ku-zinc nasensimbi. I-Zinc iyadingeka emisebenzini ebalulekile yomzimba wethu, futhi insimbi iyadingeka ukuhleleka kwenqubo ye-hematopoiesis.
I-Zinc iyadingeka ekwakheni ama-enzyme, amaprotheni synthesis, ukudalwa kwezinhlaka ze-RNA ne-DNA, kuqinisekisa ukusebenza okuphelele kwamangqamuzana. Lesi sici sibalulekile ekukhuleni nasekuthuthukiseni okuqhubekayo, futhi ngokuqhubekayo kunomthelela ekuqiniseni isilonda ngokushesha. Ukuze unike umzimba wakho nge-zinc ngokwanele ukuphuza izindebe ezingu-2-3 ngesonto noma udle izinkinobho ezimbalwa ze-chocolate okubabayo.
I-Melanin, equkethe i-cocoa, ivikela isikhumba kuzo zonke izinhlobo zemisebe ye-ultraviolet neye-infrared. I-Melanin ivikela isikhumba ekushiseni kwelanga nokushona kwelanga. Kunconywa ehlobo, ikakhulu kulabo abathanda ukushisa ilanga elangeni, baphuze indebe ye-cocoa ekuseni, futhi ngaphambi kokuba uhambe ogwini, udle izingcezu zangempela ze-chocolate.
Izakhiwo eziwusizo ze-cocoa
I-cocoa inomphumela ovuselelayo, okusiza ukubuyisela amandla kubantu abaye babe nokutheleleka noma okubandayo kuphela. Okuqukethwe okuphezulu kwe-potassium kunenzuzo kubantu abanenkinga yokuhluleka inhliziyo.
Ngenxa yokwakheka okucebile kwe-cocoa powder, ukusetshenziswa kwayo kuvimbela ukutholakala kwezifo eziningi, futhi kuvimbela ukuguga komzimba.
Ukusetshenziswa ngendlela ehlelekile kwe-cocoa kukhuthaza umsebenzi ovuthiwe wobuchopho. I-flavanol ye-antioxidant ikhuthaza ukuthuthukiswa kwe-cerebral circulation, normalization of pressure. Yingakho odokotela batusa ukuphuza i-cocoa kubantu abanegazi elibuthakathaka emithonjeni yobuchopho.
Kunombono wokuthi ama-antioxidants e-cocoa angaphezu kokuqukethwe kwawo etizeni oluhlaza noma iwayini elibomvu. Ngenxa yalokho, i-cocoa yi-fighter engcono kakhulu yama-radicals mahhala. Izithelo zalesi sihlahla ziqukethe i-polyphenols yemvelo, engavumeli ama-radicals mahhala ukuba athole umzimba. Kungaphetha ngokuthi izindawo ze-cocoa zingavimbela ukuqala komdlavuza.
Ukuqhathaniswa nokusetshenziswa kocoa
Ngenxa ye-purine base-purine, akufanele ithathwe nge-gout, izinkinga zezinso. Kodwa-ke, i-purines ikhona ekubunjweni kwe-nucleic acid, okuyiyona eyabangela indlela yokuphila, okuyinto egcina futhi idlulisele ulwazi lofuzo. Ngaphezu kwalokho, izinqubo zokushintshaniswa kanye ne-biosynthesis yamaphrotheni zihlobene eduze nucleic acids. Yingakho i-purine izisekelo kufanele zibe khona ekudleni kwethu, kodwa ngamanani athile. Ngakho-ke, akudingekile ukuba uzivimbele ngokuphelele kusuka ku-cocoa.
Kumele futhi kucatshangelwe ukuthi ama-purines okweqile emzimbeni abangela ukuqoqwa kwe-uric acid, ukufakwa kwesawoti emajoyini, izifo zezinso kanye nesinye. Kodwa okuyingozi kakhulu kule nkinga yilezo zinhlanzi ezitholakala emikhiqizweni yezilwane, futhi i-cocoa kulolu hlobo alusebenzi.
Ukuphuza i-kakao ngobuningi futhi ihlale ilimaza wonke umuntu. Ngakho kungabonakala kunoma yimuphi omunye umkhiqizo. Kumelwe uhlale ukhumbula ukuthi konke kudinga isilinganiso.
Akukhuthazwa ukusebenzisa i-cocoa ezingaphansi kweminyaka emithathu, ngoba lokhu kuphuza kungaba nomphumela omuhle ohlelweni lwezinzwa. Ungaphuzi i-cocoa ngehudo nokuqothulwa, isifo sikashukela, isifo sokuqina kwesifo somzimba.
Njengoba unikezwe umphumela omuhle we-cocoa, kufanele udakwe kwasekuseni noma, njengendlela yokugcina, isiphuzo, ngenkathi ungafaka uju nezithelo ezomisiwe ku-snack.
Izingane kufanele zihlanjululwe ngekhilimu noma ubisi, futhi abantu abadala akufanele bakwenze lokhu, ngoba isiphuzo sizoba ngaphezu kwamakholori.