Gero porridge - mai kyau da mara kyau

A kwanakinmu, babu wanda ya mamakin kalma cewa alamar yana da amfani ga lafiyar jiki. Duk da haka, ana amfani da mu ga oatmeal, buckwheat, shinkafa - amma pyshnka na mutane da yawa zasu iya zama wahayi. Yi la'akari da yadda yake shafi jiki, yana da amfani a hada shi a cikin abincinka?

Yana da amfani a sha hatsi?

Magana game da amfanin da cutar da gero geridge, kamar sauran samfurori, yana da daraja farawa tare da cikakken bayani game da abun da ke ciki.

Don haka, 100 grams na hatsi hatsi hatsarin 349 kcal, wanda 11.5 su ne kayan lambu kayan lambu, 3.3 mai da 69.3 carbohydrates. Ya kamata a la'akari da cewa yayin shirya hatsi, ya kumbura sosai, kuma 100 g na ƙoshi ba tare da gishiri, madara, man shanu da sukari ba game da adadin calories 90 - wanda ke nufin cewa tasirin makamashi na gero ba shi da girma.

A cikin nauyin irin wannan hatsi, mai yawa sitaci, don haka yafi kyau amfani da shi da safe. Duk da haka, har ila yau yana dauke da abubuwan da suka hana bayyanar kayan ajiya da kuma taimakawa wajen ƙara ƙonawa waɗanda ke akwai, don haka zaka iya magana game da amfanin wannan porridge kamar karin kumallo don slimming.

Har ila yau, ya kamata a lura cewa wannan alamar yana da sakamako mai kyau a kan lafiyar mutum saboda yawancin bitamin da ma'adanai:

• bitamin B1 yana taimakawa wajen inganta yanayi da kuma tada karfi;
• B2 yana taimakawa wajen inganta yanayin gashi da kayar da dandruff;
• B5 normalizes cutar jini;
• PP inganta yanayin mucous membranes da fata;
• ƙarfe inganta kama;
• fluoride yana taimakawa wajen ci gaba da hakoran hakora;
• calcium yana riƙe kasusuwan da hakora masu karfi;
• jan karfe yana ba ka damar adana matasa na kyallen takarda.

Gero porridge, mai arziki a cikin bitamin da kuma ma'adanai, cikakke ne ga cin abincin kowane mutumin da yake kula da lafiyarsa. Bugu da ƙari, yin amfani da shi na yau da kullum yana taimakawa wajen aikin hematopoiesis, don inganta tsarin ƙwayoyin zuciya duka, don inganta hanta, ga mahimmanci, don cire guba da toxins (ciki har da bayan shan maganin maganin rigakafi).

Amfanin gero porridge don asarar nauyi

Kamar yadda aka ambata a sama, alade mai gero yana haifar da sakamakon lipotropic - yana hana jigilar sabbin kayan ajiya kuma yana inganta rabuwa da tsofaffi. Dalili ne saboda wannan dukiya da kewayar caloric da yawancin sitaci a cikin abun da ke ciki zai iya zama maras kyau. Duk da haka, kamar kowane carbohydrates , wannan alamar da aka fi amfani da shi shine safiya, kafin abincin rana.

Bari muyi la'akari da bambance-bambance na cin abinci na abinci mai kyau tare da hada irin wannan farfadowa:

Zabin 1

1. Breakfast: wani pyshanka da kabewa ba tare da sukari, shayi ba.
2. Abincin rana: borsch, salatin daga sauerkraut da cranberries.
3. Bayan hutu na yamma: apple.
4. Abincin: courgettes ya kwashe tare da naman sa.

Zabin 2

1. Abincin karin kumallo: pyshenka a ruwa tare da madadin madara ba tare da sukari, shayi ba.
2. Abinci: tumatir da tumatir, Salad kabeji salatin da qwai.
3. Bayan abincin dare: 100 grams farin yogurt.
4. Abincin dare: ragout kayan lambu tare da kaza.

Kada ka manta cewa cin abinci na karshe ya ƙare 3 hours kafin lokacin kwanta barci - wannan wata muhimmin tsari ne mai cin abinci mai kyau.

Contraindications da cutar da gero porridge

Gero yana da amfani, amma ba ga kowa ba. Don haka, alal misali, tare da halayen kwarin gwiwa, hatsi na hatsi na iya haifar da mummunan yanayin. Doctors bayar da shawarar magance shi da hankali da kuma a lokacin ciki - saboda kara mahaifa akwai babban hadarin da maƙarƙashiya.

Har ila yau, akwai ra'ayi mai mahimmanci cewa pyshenka a yawancin yawa yana rage libido a cikin maza (domin sojojin wannan shine manufa, kuma don rayuwa - ba sosai) ba.

Ba a ba da shawarar gero porridge ga wadanda suka sha wahala daga hypothyroidism - pyshenka ya shafe tare da sha na aidin, kuma ga mutane da wannan ganewar asali ne wanda ba a so. Har ila yau wannan ra'ayi ba shi da dakin gwaje-gwaje da shaida - a akasin haka. Akwai ra'ayi cewa a lokacin dafa abincin nan na abin da ke cikin abincin ya rushe.