Abantu abaninzi bathanda le ntlanzi. Inomphunga othakazelisayo, uyinto ehle kakhulu kwaye inokuthengwa phantse nayiphi na ivenkile. Kodwa, ngaphambi kokukufaka ekudleni , makhe sibone izibonelelo kunye nenzakalo yokukhangela i-mackerel emzimbeni.
Ngaba i-mackerel iyasetyenziswa?
Iingcali ezininzi zihlala zixubusha malunga neenzuzo zokupheka i-mackerel. Makhe siqwalasele ukuba zeziphi iingqinisiso ezikhokelela ekuqinisekiseni enye nomnye umbono. Ngoko, ingozi yentlanzi ingaba:
- kwinqulatho ephakamileyo yama-carcinogens;
- kwi-phenol enetyhefu, enokuyilwa xa iintlanzi ziphathwa "ngomsi womlo";
- umxholo wetyuwa ophezulu owenza ukuvuvukala, kwaye uyaphikiswa kubantu abaneesifo seentso;
- kwimeko yokuba abavelisi abangenangqiqo basebenzise izidumbu ezinqamlekileyo, "bawagubungele" ngephunga lokubhema.
Yiyo le ngxabano ekhokelela "abachasene" kwesi sidlo.
Ngoku makhe sibone ukuba luncedo kangakanani i-mackerel. Okokuqala, ukutshaya ayifaki ioli eyongezelelweyo kwiintlanzi, njengoko yenzayo xa kukhanda. Oku kuthetha ukuba isitya siqulethe kuphela i-fat "original".
Okwesibini, i-mackerel iqukethe i-amino acids, iivithamini A, E, D. Ezi zinto ziyimfuneko ukuze usebenze kakuhle kwiinkqubo ezininzi zomzimba womntu. I-Vitamin A ibalulekile kubindi, kodwa iD kunye ne-E sele beyaziwa kubalulekile ukuba ubuhle besikhumba, izipikili kunye namavithamini ezinwele. Ukongezelela, umxholo ophezulu we-fatty acids unceda ukuqinisa inkqubo yokuzivikela komzimba.
Kwaye, ekugqibeleni, i-mackerel iqukethe iiprotheyini ezininzi, eziyimfuneko kwiimisipha. Nguye owona mbandela oyintloko ekuphuhlisweni nasekukhuleni kwawo.
Ngaloo ndlela, akukho ngcamango engafaniyo malunga neenzuzo zale ntlanzi etshaya. Ukuba uyayifaka kwimenyu yakho, wonke umntu kufuneka anqume.