Top 10 Culinary Colleges In The World Parsley: One of the World’s Seven Most Potent Disease-Fighting Spices with 33 Health Benefits

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Parsley: One of the World’s Seven Most Potent Disease-Fighting Spices with 33 Health Benefits

Parsley (Petroselinum crispum), zitsamba zotchuka kwambiri padziko lonse lapansi zophikira zimatchedwanso “rock celery” ndipo ndi wa banja la Umbelliferae la zomera. Parsley ndi imodzi mwazinthu zisanu ndi ziwiri zamphamvu kwambiri zolimbana ndi matenda padziko lapansi zomwe zimaphatikizapo Ginger, Oregano, Cinnamon, Turmeric, Sage, ndi tsabola wofiira. Parsley imamera nyengo zambiri ndipo imapezeka mosavuta chaka chonse. Ndi chomera chomwe chimamera kawiri pachaka chomwe chimatanthawuza kuti chimabala mbewu m’chaka chake chachiwiri chokolola ndipo chidzadzibzalanso ngati mutachilola.

Ngakhale parsley ndi chakudya chopatsa thanzi komanso chochiritsa, nthawi zambiri sichiyamikiridwa. Anthu ambiri samazindikira kuti masambawa ali ndi ntchito zambiri kuposa kungokhala zokongoletsera zokongoletsa zomwe zimatsagana ndi chakudya chamalesitilanti.

Parsley imachokera ku dera la Mediterranean ku Southern Europe ndipo yakhala ikulimidwa kwa zaka zoposa 2,000. Poyamba ankagwiritsidwa ntchito ngati mankhwala (onani m’munsimu) asanadye ngati chakudya. Agiriki akale ankagwira parsley kukhala yopatulika, akuigwiritsa ntchito osati kukongoletsa opambana pa mpikisano wa masewera, komanso kukongoletsa manda a womwalirayo. Ngakhale sizikudziwika kuti parsley idayamba kudyedwa ngati zokometsera liti komanso komwe, akatswiri a mbiri yakale amaganiza kuti izi zidachitika nthawi ya Middle Ages ku Europe. Olemba mbiri ena amayamikira Charlemagne ndi kutchuka kwake monga momwe adakulira m’madera ake.

Ubwino Wochiritsa wa Parsley Wathanzi Amaphatikiza Kugwiritsa Ntchito:

o Kuperewera kwa magazi m’thupi: Kumangirira magazi chifukwa amakhala ndi ayironi yambiri. Kuchuluka kwa vitamini C kumathandizira kuyamwa kwa iron.

o Antioxidant: Zimawonjezera mphamvu ya anti-oxidant ya magazi.

o Bactericidal (amapha mabakiteriya)

o Mpweya woipa

o Dazi: Khulupirirani kapena musakhulupirire, amuna amapaka parsley pamutu kuti achiritse dazi – zomwe sizigwira ntchito.

o Oyeretsa magazi

o Kutsitsimuka kwa mitsempha ya magazi: Imasunga mitsempha yamagazi, komanso imathandizira kukonza mikwingwirima.

o Kutsekula m’mimba kumathandizidwa kwambiri ndikumwa tiyi ya parsley.

o Digestion: Parsley ndi mankhwala abwino kwambiri obwezeretsa chimbudzi. Amathandizira kagayidwe kake ka mapuloteni ndi mafuta, motero amalimbikitsa kuyamwa kwamatumbo, kutengera chiwindi ndikusunga. Chifukwa cha kuchuluka kwa ma enzymes, parsley imathandiza kugaya chakudya ndikuchotsa.

o Amasungunula cholesterol m’mitsempha.

o Tiyi ya Diureticparsley imathandiza kuthetsa kutupa kwa akakolo.

o Thanzi la makutu: Amachiritsa kusamva komanso matenda a m’makutu.

o Edema: Imagwira ntchito ngati okodzetsa komanso kulimbikitsa mitsempha yamagazi.

o Kutopa: Parsley imakhala ndi ayironi yambiri kotero imathandiza kukonza ndikupereka zigawo za maselo abwino a magazi.

o Miyala ya ndulu: Imathandiza kuisungunula.

o Chithandizo cha glandular cha chiwindi, ndulu, impso ndi adrenal glands.

o Gout

o Thandizo la mahomoni: Kwa amayi, parsley imawongolera estrogen ndikudyetsa ndikubwezeretsa magazi a chiberekero. Zinthu monga kuchedwa kwa msambo, PMS, ndi kusintha kwa msambo (khungu louma, kukwiya, kukhumudwa ndi kuthothoka tsitsi) nthawi zambiri zimatha kusintha.

o Kulinganiza kwa mahomoni kumatheka kudzera mumafuta acids omwe ali mu parsley.

o Cholimbikitsa chitetezo cha mthupi: Vitamini C wochuluka, beta carotene, B12, chlorophyll ndi mafuta ofunika kwambiri amathandizira kuti parsley ikhale chakudya chowonjezera chitetezo chokwanira. Parsley ndi chitetezo chamthupi chowonjezera mavitamini ndi mineral complex mu mawonekedwe a zomera zobiriwira ndi imodzi mwa zitsamba zofunika kwambiri zoperekera mavitamini ku thupi.

o Imalepheretsa kupanga chotupa makamaka m’mapapo.

o Kulumidwa ndi tizilombo: Pakani kuti muchepetse kutupa ndi kuyabwa.

o Jaundice

o Impso: Parsley amathandiza pafupifupi matenda onse a impso ndi mkodzo kupatulapo kutupa kwa impso. Imawongolera ntchito ya impso ndipo imatha kuthandizira kuchotsa zinyalala m’magazi ndi minofu ya impso. Zimalepheretsa mchere kuti usalowenso m’matumbo a thupi; motero parsley kwenikweni kukakamiza zinyalala mu impso, chiwindi ndi chikhodzodzo. Zimathandizira kukonza edema ndikusunga madzi ambiri, kutopa komanso kukodza kocheperako kapena kowawa.

o Kuchulukana kwachiwindi: Kumalemeretsa chiwindi ndi kudyetsa magazi. Parsley amathandizira kuchepetsa kutsekeka kwa chiwindi, kuchotsa poizoni ndikuthandizira kutsitsimuka.

o Kusakhazikika kwa msambo: Parsley amathandiza kuti mkombero ukhale wokhazikika chifukwa cha kupezeka kwa apiol yomwe ndi gawo la mahomoni ogonana achikazi otchedwa estrogen.

o Kupweteka kwa msambo

o Kusaona usiku: Kusawona bwino ndi chizindikiro cha kusowa kwa Vitamini A.

o Rheumatism

o Kulimbitsa ndulu: Muzu wa parsley makamaka umalimbitsa ndulu, motero, ukhoza kuchiza malabsorption.

o Kutaya mphamvu ndi kulephera kukana matenda, kuloza kuchiwindi cholerera. Izi zimatha kudziwonetsera mwa kuchepa kwa magazi, kutopa, khungu lotumbululuka ndi misomali yosauka, chizungulire, kuchepa kwa magazi m’thupi ndi kuchepa kwa mchere.

o Mavuto a m’mimba

o Imalimbitsa mano otakasuka: M’zaka za m’ma Middle Ages parsley inkagwiritsidwa ntchito pazinthu zambiri kuphatikizapo ‘kumanga mano’ (Scurvy, yomwe imayamba chifukwa cha kusowa kwa Vitamini C, imapangitsa kuti nkhama zikhale sponji ndi mano kumasuka.)

o Kupweteka kwa m’mimba

o Kuchepetsa thupi kumapindula chifukwa chokhala okodzetsa

Ubwino Wazakudya za Parsley: Parsley ndi mphamvu yazakudya yomwe imakhala ndi beta carotene yambiri, vitamini B12, folate, chlorophyll, calcium, vitamini C wochulukirapo kuposa zipatso za citrus, komanso pafupifupi zakudya zina zonse zodziwika. Parsley ndi chakudya chonyowa, chopatsa thanzi, chobwezeretsa, ‘chotenthetsa’ chakudya, chopsa mtima komanso chokoma pang’ono, chamchere. Imawonjezera ndi kulimbikitsa mphamvu za ziwalo, kukulitsa luso lawo lophatikiza ndi kugwiritsa ntchito michere.

Beta-carotene imagwiritsidwa ntchito popanga mapuloteni. Chomerachi chimapindulitsa chiwindi komanso chimateteza mapapo ndi m’matumbo. Beta-carotene imasinthidwa ndi thupi kukhala vitamini A, michere yofunika kwambiri ku chitetezo chamthupi cholimba kotero kuti dzina lake lotchulidwira ndi “anti-infective vitamin.”

Chlorophyll: Parsley ali wochuluka mu chlorophyll, motero amayeretsa ndi kulepheretsa kufalikira kwa mabakiteriya, bowa ndi zamoyo zina. Chlorophyll yochokera ku parsley ndi antibacterial ndi anti-fungal pang’ono yomwe imathandizira kuti chitetezo cha mthupi chitetezeke komanso kuchepetsa kuchulukana kwa ntchentche, sinusitis ndi zina “zonyowa”. Chlorophyll, yomwe ili ndi okosijeni wambiri, imaponderezanso ma virus ndikuthandizira mapapu kutulutsa zotsalira za kuipitsidwa kwa chilengedwe.

Mafuta Ofunika Kwambiri: Parsley ndi gwero la alpha-linolenic acid, mafuta ofunika kwambiri omwe nthawi zambiri amasowa zakudya zamasiku ano.

Fluorine ndi gawo lofunikira lazakudya lomwe limapezeka kwambiri mu parsley. Fluorine ili ndi mawonekedwe a maselo osiyana kwambiri ndi fluoride opangidwa ndi mankhwala. Mano amawola chifukwa cha kuchepa kwa fluorine, osati fluoride. Ndi kuphatikiza kwa calcium ndi fluorine komwe kumapangitsa kuti pakhale chitetezo cholimba kwambiri pamano ndi mafupa. Fluorine imatetezanso thupi ku matenda opatsirana, majeremusi ndi ma virus.

Folic Acid, imodzi mwamavitamini ofunikira kwambiri a B, koma imodzi mwazinthu zofunika kwambiri zokhudzana ndi thanzi la mtima ndikusintha homocysteine ​​​​kukhala mamolekyu abwino. Homocysteine ​​​​ndi molekyulu yowopsa yomwe, pamlingo wapamwamba, imatha kuwononga mwachindunji mitsempha yamagazi ndikuwonjezera chiopsezo cha matenda amtima komanso sitiroko mwa anthu omwe ali ndi atherosulinosis kapena matenda amtima. Kupatsidwa folic acid ndiwofunikanso kwambiri kuti ma cell agawike bwino ndipo motero ndikofunikira kwambiri popewa khansa m’magawo awiri amthupi omwe amakhala ndi ma cell omwe amagawika mwachangu – m’matumbo, komanso mwa amayi, pachibelekero.

Iron: Iron yomwe ili mu parsley ndi yapadera kwambiri ndi 5.5mg pa 100g (4oz). Theka la kapu ya parsley watsopano kapena supuni imodzi yowuma imakhala ndi pafupifupi 10 peresenti ya zitsulo zomwe mumafunikira tsiku ndi tsiku. Kuphatikiza apo, parsley ili ndi vitamini C yomwe thupi lanu limafunikira kuti litenge chitsulocho.

Mapuloteni: Parsley amapangidwa ndi mapuloteni 20%. (Zofanana ndi bowa.)

Vitamini B12: Parsley imakhala ndi zinthu zomwe zimapanga B12. Mankhwalawa amafunikira kuti apange maselo ofiira a magazi ndi kukula kwa maselo abwinobwino, ofunikira pa chonde, mimba, chitetezo chokwanira komanso kupewa matenda osokonekera. Kuchita kwa vitamini B12, komabe, kumaletsedwa ndi mapiritsi oletsa kubereka, maantibayotiki, zoledzeretsa, kupsinjika maganizo, chiwindi chaulesi, ndi mabakiteriya ochulukirapo kapena tizilombo toyambitsa matenda m’matumbo kapena m’matumbo. Parsley amathandiza kulimbana ndi zoletsa izi.

Vitamini K: Kupeza ma micrograms 100 a Vitamini K patsiku kumatha kuchepetsa chiopsezo chothyoka chiuno. Vitamini K ndi wofunikira kuti mafupa apeze mchere wofunikira kuti apange bwino. Parsley yodzaza ndi vitamini K (180 mcg pa 1/2 chikho). Kuphika parsley pafupifupi kuwirikiza kawiri Vitamini K wake.

Vitamini C: Parsley ali ndi vitamini C wochuluka kuposa masamba ena aliwonse ophikira, ndi 166mg pa 100g (4oz). Izi ndizochulukitsa katatu kuposa malalanje. Flavonoids, yomwe imapanga molekyulu ya Vitamini C, imasunga ma membrane am’magazi, ndipo imakhala ngati wothandizira antioxidant.

Mafuta osasunthika – kuphatikiza myristicin, limonene, eugenol, ndi alpha-thujene. Mafuta osasunthika a Parsley, makamaka myristicin, awonetsedwa kuti amaletsa mapangidwe a chotupa m’maphunziro a nyama, makamaka, kupanga chotupa m’mapapo. Zimakhala ngati antioxidant zomwe zingathandize kuchepetsa mitundu ina ya khansa (monga benzopyrenes omwe ali mbali ya utsi wa ndudu, utsi wa makala amoto, ndi utsi wopangidwa ndi zinyalala).

Parsley ilinso ndi calcium (245mg pa 100g), phosphorous, potaziyamu (1000mg pa 4 oz), manganese (2.7mg pa 100g), inositol, ndi sulfure.

Ambiri mwa mayeso a kasitomala anga angapindule kwambiri podya parsley pamitundu yonse yamavuto azaumoyo.

Momwe mungagwiritsire ntchito parsley:

Chotsani masangweji anu ndi izo, ziphatikizeni mu masamba anu a saladi, ikani mu Tabbouli kapena bwino, aponyeni mu supu zophika, zophika ndi sauces. Timadya yaiwisi mu saladi ndipo masiku omwe sindingathe kudya yaiwisi, nthawi zambiri ndimawonjezera makapisozi angapo a parsley ku zakudya zanga zowonjezera.

Madzi a Parsley, monga chakumwa chazitsamba, ndi amphamvu kwambiri ndipo nthawi zambiri amatengedwa mochuluka pafupifupi 2 fl oz (50ml) katatu patsiku ndipo amasakaniza bwino ndi timadziti tina. Ndidawona kuti ndizothandiza kwambiri kuthira parsley pakati pamasamba ena chifukwa madziwo ndi olemera komanso okhuthala ndipo samadutsa ma juicers mosavuta.

Mitundu ya Parsley: Mitundu iwiri yotchuka kwambiri ya parsley ndi parsley yopindika ndi parsley. Onsewa amagwirizana ndi udzu winawake. Mitundu ya ku Italy imakhala ndi fungo lonunkhira komanso losawawa kwambiri kuposa mitundu yopindika. Palinso mtundu wina wa parsley wotchedwa turnip-rooted parsley (kapena Hamburg) womwe umalimidwa chifukwa cha mizu yake, yomwe imafanana ndi salsify ndi burdock. Chinese parsley, kwenikweni cilantro.

Momwe Mungasankhire ndi Kusamalira Parsley: Ngati n’kotheka, sankhani parsley yatsopano, yobiriwira, yowoneka bwino komanso yowoneka bwino chifukwa cha kukoma kwake kopambana. Pewani masamba omwe afota kapena achikasu omwe akuwonetsa kukhwima kapena kuwonongeka.

Parsley akhoza kusungidwa momasuka atakulungidwa mu nsalu yonyowa kapena thumba la pulasitiki ndikusungidwa mufiriji kwa sabata. Sambani musanagwiritse ntchito. Ngati parsley ikuphwa, muwawaze pang’ono ndi madzi kapena mutsuke osaumitsa kwathunthu musanayibwezeretsenso mufiriji.

Njira yabwino yoyeretsera ndi monga momwe mungachitire sipinachi. Ikani m’mbale yamadzi ozizira ndikuyiyika mmwamba ndi pansi monga momwe mungachitire ndi plunger yachimbudzi. Izi zidzalola kuti mchenga kapena dothi lituluke. Chotsani masamba m’madzi, tsitsani mbaleyo, mudzazenso ndi madzi oyera ndikubwereza ndondomekoyi mpaka dothi lisakhalebe m’madzi.

Ngati muli ndi parsley yochulukirapo, mutha kuyiwumitsa mosavuta poyiyika pansalu yoyera yakukhitchini. Ndimadula mgodi (mitundu yonse iwiri) ndikuyiyika pa pepala la cookie pamwamba pa firiji komwe kuli kutentha. Muzisonkhezera nthawi zina kuti mulole kuyanika mosasinthasintha. Akaumitsa, ayenera kusungidwa mu chidebe chotsekedwa mwamphamvu pamalo ozizira, amdima ndi owuma.

Ena amaona kuti mtundu wa curly leaved umatetezedwa bwino ndi kuzizira, kusiyana ndi kuyanika. Ngakhale kuti idzasunga kukoma kwake, imakhala ndi chizolowezi chotaya crispness, choncho imagwiritsidwa ntchito bwino m’maphikidwe popanda kusungunuka poyamba.

Bon Appetit!

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