Ilizwe lalo mveliso ukusuka kumgubo kunye namanzi, ngokuqinisekileyo ayifumanekanga nakubani na. Kukhona inguqu ngokubhekiselele kuyo imfihlo yokwenza i-macaroni, okanye i-pasta, ephantsi kweli gama yaziwa kuwo wonke umhlaba, yaziswa e-Itali evela eChina nguhambo oludumileyo uMarco Polo. Nangona kunjalo, ubungqina obuninzi bemivubukulo bubonisa ukuba iresiphi yokulungiselela le mveliso yayijwayelene nabantu abahlala kwipeninsula yaseApennine ngaphambi kokuba kuzalwe umhambi omkhulu. Ngaloo ndlela, ukukhankanywa kokuqala kweemveliso zepasta ezifana ne- pasta yanamhlanje kufumaneka kwenye yezona ncwadi ezindala kakhulu zokubhala ezibhalwe phakathi kwe-1 neye-4 leminyaka AD, obunobumba obuthatyathwa kwi-gourmet eyaziwayo yaseRoma, uMark Gabiu Apizia.
Kungakhathaliseki ukuba yintoni, isihloko se-pasta kazwelonke, sanikezwa e-Italy, kwaye, ngokuqinisekileyo, kwaqala ukuveliswa kwemveliso yalo mgubo: eGenea ngo-1740 umfaki wokuqala we-macaroni wavulwa.
Ngethuba lethu le mveliso yomgubo kunye namanzi ithandwa kuwo wonke umhlaba, kuba i-pasta kulula ukuyilungisa, iyancasa kwaye inondlo. Nangona kunjalo, kukholelwa ukuba i-pasta ebilisiwe inobungozi kwinqeni, kuba kukho ezininzi iikhalori kuzo. Makhe sibone ukuba oku kuyenyani, nokuba unobumba kunye nesibalo esincinane asihambisani.
Zingaphi iikhalori ezikhoyo kwi-pasta ebilisiwe?
Umxholo we-caloric we-pasta ephekiweyo, kwakunye nokukwazi kwabo ukongeza amakhilogremu angaphezulu kuxhomekeka kwiimeko ezininzi.
- Ezihlukahlukeneyo zengqolowa . Kukho iintlobo ezilukhuni kunye nezipholileyo. Iyokuqala iqulethe iprotheni eninzi yemifino, kunye nesitashi esingaphantsi, amafutha kunokuba yile. I-Macaroni elungiselelwe ukusuka kwengqolowa yenkomo ingabonwa nje kuphela eyona nto enandisayo kwaye iluncedo, nayo iphantsi kwekharori, xa kuthelekiswa nemveliso eyenziwe kwiintlobo ezintle. Ngoko, umxholo wekhalori we-macaroni ebilisiwe kwi-ngqolowa enzima ihlala kwi-kcal 100-160 kcal, ngelixa iikhampani ezintle ziza kutsalwa kwi-130-200 kcal.
- Ixesha lokupheka . Impembelelo kungekhona nje kwimixholo yekhalori yesitya, kodwa kwi-index ye-glycemic index-isalathisi sokuthi iqondo le-sugar sugar likhawuleza kangakanani emva kokutya umkhiqizo othile. Ezantsi, i-slowly the level of glucose iya kuphakama, oko kuthetha ukuba ngaphantsi kwe-insulin kuya kufuneka ukuba iyancitshiswa, kunye nezicubu ezinamafutha kufuneka zifakwe kwinkqubo. Ngoko, i-pasta ephekiweyo yinto engama-50, ngenxa yokupheka ngaphantsi, okanye "al dente", njengoko bethetha e-Italy, inkcazo ye-glycemic iya kuhlahlela kuma-40.
- Uhlobo lwe mveliso . Kukholelwa ukuba kulo mfanekiso yingozi kakhulu i-vermicelli cobweb kunye nezinye iintlobo ezincinci ze-pasta, kunye neyona ndawo inqabileyo-spaghetti. Kwakhona, iimeko apha zingenakwenzeka kwi-index ye-glycemic (47 - kwi-vermicelli, kwi-38-kwi-spaghetti), kuba iikhalori kwi-spaghetti ephekiweyo ephekiweyo ingaphezu kwe-vermicelli - 130 ye-spaghetti, kunye ne-100 ye-vermicelli, nangona okokuqala ichithwa kakhulu, kunye nokubonelela ixesha elide lokuzalisa.
- Ubukho bezithako ezongezelelweyo . Mhlawumbi into ephambili echaphazela umxholo wekhalori womveliso ogqityiweyo, kuba yonke into
ebhaliwe ngasentla, ibhekisela kwi-pasta ngaphandle kwezibonelelo. Nangona kunjalo, ngokuphindaphindiweyo kwintlambo kunye nabo baya inyama enamafutha, i-sauces okanye i-cheeses, eyandisa kakhulu inani lexabiso lesitya esilungisiwe. Ngona i-pasta ehamba phambili ebilisiwe kunye ne-bhotela inomxholo wekhalori malunga ne-kcal 180, kwaye ukuba endaweni yebhotile okanye kunye nayo ubeka inyama enamafutha kunye noshizi, uya kufumana iikhalori ezingama-400 nge 100 g yemveliso. Ukuze ugweme oku, izondlo zicebisa ukudibanisa i-pasta kunye nemifuno, iintlanzi ezilumkileyo, ivenkile zaselwandle. Ezi zidibaniso ziya kunceda ukucebisa isidlo esipheleleyo ngeivithamini, amaminerali kunye ne-fiber, kwaye akuyi kuba neekhalori ezaneleyo kuwo, umzekelo, kwi-pasta ebilisiwe ehambayo kunye ne-fat cheese kunye ne-bhotela.