Jasmine, valencia, basmatti, arborio - yawan nau'in shinkafa ya daɗe ya wuce ɗari da yawa. An shuka shi a cikin ƙasashe da yawa a duniya. A lokaci guda, babu hanyoyi da yawa na sarrafa al'adu. A al'adance, ana rarrabe launin ruwan kasa, an goge shi da fari (mai ladabi). Latterarshen shine samfurin da aka fi dacewa da kasuwa. An fi kiran shi talakawa.
A cikin wannan labarin, za mu kwatanta Shinkafar da Shinkafa da Shinkafa: Menene Bambancin Haɗin Abinci, Bayyanar abubuwa, da Moreari. Kuma kuma zamu amsa tambayar wanne daga cikin jinsin yake kawo amfani ga jikin mu.
Abun hadawa da sifofin shinkafa da talakawa
Idan muka gudanar da kwatancen kwatankwacin abubuwan hada sinadaran shinkafa da ba-shinkafa, za mu ga cewa kusan ba su da bambanci a yawan sunadarai, kitse da kuma carbohydrates. Alamar BZHU a cikin duka nau'ikan suna cikin iyakokin masu zuwa:
- Sunadaran - 7-9%;
- Fats - 0.8-2.5%;
- Carbohydrates - 75-81%.
Abubuwan sarrafawa ba su da tasiri musamman ga abun cikin kalori na shinkafa. 100 g busasshiyar busasshiyar shinkafa da shinkafar yau da kullun ta ƙunshi kimanin 340 zuwa 360 kcal. A daidai wannan sashi, dafa shi cikin ruwa, - daga 120 zuwa 130 kcal.
Bambancin ya zama a bayyane yayin gwada adadin abubuwan bitamin, amino acid, macro- da microelements. Bari mu ba da misali da alamun masu narkar da hatsi mai tsayi, mai daɗaɗɗu da talakawa. Dukansu nau'ikan sun dahu da ruwa ba tare da ƙari ba.
Abinda ke ciki | Shinkafa mai kyau | Parboiled shinkafa |
Vitamin:
| 0.075 MG 0.008 MG 0.056 MG 0.05 MG 118 mcg 1.74 MG | 0.212 MG 0.019 MG 0.323 MG 0.16 MG 136 μg 2.31 MG |
| Potassium | 9 mg | 56 MG |
| Alli | 8 MG | 19 MG |
| Magnesium | 5 MG | 9 MG |
| Selenium | 4.8 MG | 9.2 MG |
| Tagulla | 37 mcg | 70 mcg |
Amino acid:
| 0.19 g 0.02 g 0.06 g | 0.23 g 0.05 g 0.085 g |
An ba da lissafin don 100 g na samfurin da aka gama.
Akwai bambanci mai mahimmanci a cikin alamomi na glycemic index (GI) na hatsi. GI na farin goge shinkafa daga 55 zuwa 80 raka'a; steamed - raka'a 38-40. Sakamakon haka, shinkafa mai daɗaɗɗen zata ɗauki tsawon lokaci don ragargazawa zuwa cikin sauƙin carbohydrates, zai taimaka muku ci gaba da jin daɗin cikakke, kuma ba zai karu da matakan glucose na jininku ba.
Kuna iya dafa romo daga goge shinkafa na yau da kullun a cikin mintuna 12-15. 'Yan matan zasu tafasa kusan gaba ɗaya a wannan lokacin. Parboiled shinkafa ya fi wuya, ya fi yawa kuma yana jan danshi a hankali. Sabili da haka, yana ɗaukar tsayi don dafa - minti 20-25.
Ba ya buƙatar a shanye shi sau da yawa kafin a dafa shi. Hatsi yayin girki ba zai haɗu kamar mai sauƙi ba, koda kuwa ba kwa motsawa lokaci-lokaci.
Musamman na aiki da bambance-bambance a cikin bayyanar hatsi
Girman da sifar hatsi bai dogara da ƙarin tasirin fasaha ba, amma a kan nau'in shinkafa. Zai iya zama tsayi ko gajere, mai tsawo ko zagaye. Ana iya rarrabe shinkafa mai narkewa waje kawai ta launinta. Talakawan ƙasa suna da fararen fata, har ma da inuwa mai fararen dusar ƙanƙara, kuma waɗanda aka dafa da su amber ne. Gaskiya ne, bayan dafa abinci, ɗanyen shinkafa ya zama fari kuma ya zama ba a rarrabe shi da takwaransa.
Mafi yawan adadin bitamin da sauran abubuwa masu mahimmanci suna ƙunshe a cikin kwasfa na hatsin shinkafa. Nika, wanda ake yiwa paddy shinkafa bayan an tsabtace shi, yana cire shi gaba ɗaya, yana lalata abubuwan ƙoshin abinci. Wannan aikin yana ƙara rayuwar shiryayye, yana sa hatsi ya zama, mai santsi, mai fassara, kuma yana inganta gabatarwar. Koyaya, ana dafa shi, amma a lokaci guda, shinkafar da aka goge baya rasa cikakkun abubuwan gina jiki.
Babban banbanci tsakanin shinkafa da shinkafa shine magani na hydrothermal. Ana fara sanya hatsin da aka tace a cikin ruwan zafi na ɗan wani lokaci, sannan a yi tururi. Underarƙashin tasirin tururi da matsin lamba, fiye da kashi 75% na abubuwan alamomin da ake buƙata (galibi mai narkewa a cikin ruwa) sun shiga cikin ƙwarjin hatsi na ciki (endosperm), kuma sitaci ya sami rauni ta wani ɓangare. Wato, ƙarin kayan bushewa da nikawa ba za su sami tasiri mara kyau a kan groats ba.
Wace shinkafa ce ta fi lafiya?
Matsayi na farko dangane da matakin tasiri mai fa'ida akan jiki shine na shinkafar da ba a goge ba, an sarrafa ta kaɗan. Parboiled rice tana biye da shinkafar yau da kullun. B bitamin da aka adana a cikin hatsi suna da tasiri mai amfani akan aiki na tsarin juyayi na tsakiya kuma suna tallafawa aikin motsa jiki.
Potassium yana taimakawa zuciya yin aiki sannan kuma yana fitar da yawan sodium, yana hana kumburi da daidaita hawan jini. An daidaita daidaiton ruwan-gishiri, saboda haka ana nuna shinkafa mai tururi don marasa lafiya masu hawan jini. Irin wannan hatsin shinkafar har ila yau yana da tasiri mai kyau a kan yanayi, saboda tryptophan, amino acid wanda daga baya aka samar da serotonin, ba a lalata shi.
Duk wani shinkafa yana da daraja saboda rashin kwayar halitta da kuma mara alkama. Rashin haƙuri na samfur yana da matukar wuya. Kodayake hatsi yana da yawa a cikin carbohydrates, shinkafa mai daɗi ta fi aminci ga adadi. Sitaci wanda ya zama gritas na yau da kullun ya lalace da kusan kashi 70% ƙarƙashin tasirin tururi. Ba a hana nau'in hatsin da aka dafa ba ga mutanen da ke fama da ciwon sukari mellitus.
Ka tuna! Shinkafa, ba tare da la'akari da aiki ba, na iya shafar tasirin motsawar hanji. Ana ba da shawarar koyaushe don haɓaka shi da wani ɓangaren kayan lambu, saboda hatsi yana hana peristalsis kuma, tare da amfani da yawa, yana haifar da maƙarƙashiya.
Koyaya, ana amfani dashi sosai don guba da gudawa na yanayi daban-daban. A wannan yanayin, ana ba da shawarar shinkafa a matsayin babban ɓangare na abincin warkewa.
Kammalawa
Parboiled shinkafa ya bambanta da talaka shinkafa a launi da hatsi tsarin. Abubuwan sarrafawa suna ba da damar haɗuwa da mafi kyawun kaddarorin da aka goge da wanda ba a goge ba a ciki: fa'idodin da ke cikin bitamin da kuma ma'adanai daga kwasfa da babban ɗanɗano. Koyaya, tabbas bashi da ƙima akan cin abincin shinkafa da aka dafa. Ya isa a ƙara shi zuwa menu sau 2-3 a mako. Ga ‘yan wasa, steamed shinkafa na da matukar mahimmanci saboda tana taimakawa wajen kiyaye daidaitaccen kuzarin lokacin motsa jiki.
