Ghee: Ya fi Butter lafiya?

Wadatacce

• Menene ghee?
• Yaya ake yinta?
• Yaya za a kwatanta shi da man shanu?
• Kalori da abinci mai gina jiki
• Amfanin dafuwa | Yana amfani da
• Illolin illa mara kyau
• Layin kasa

Ghee ya daɗe yana cin abinci a cikin abincin Indiya kuma kwanan nan ya zama sananne a cikin wasu da'irori a wasu wurare.

Wasu mutane suna yaba shi azaman madadin man shanu wanda ke ba da ƙarin fa'idodi.

Koyaya, wasu suna tambaya ko ghee ya fi man shanu na yau da kullun ko kuma yana iya haifar da haɗarin lafiya.

Wannan labarin yayi cikakken kwalliya da yadda yake kwatankwacin man shanu.

Menene ghee?

Ghee wani nau'in man shanu ne da aka bayyana. Ya fi mai da hankali fiye da mai, saboda an cire ruwansa da daskararren madara.

An yi amfani da shi a cikin al'adun Indiya da Pakistan don dubunnan shekaru. Kalmar ta fito ne daga kalmar Sanskrit mai ma'ana "yafa." Ghee an kirkireshi ne don hana man shanu lalacewa yayin yanayi mai dumi.

Baya ga dafa abinci, ana amfani da shi a cikin tsarin madadin Indiya na Ayurveda, wanda aka san shi da shi ghrita.

Ganin cewa an cire daskararren madararsa, baya buƙatar firiji kuma za'a iya ajiye shi a zafin jiki na tsawon makonni. A zahiri, kamar man kwakwa, yana iya zama mai ƙarfi idan aka ajiye shi a yanayin sanyi.

Ghee wani nau'i ne na man shanu wanda aka daidaita a yanayin zafin jiki. An yi amfani dashi a girkin Indiya da magungunan Ayurvedic tun zamanin da.

Yaya ake yinta?

Ana yin Ghee ta man shanu mai dumi don raba ruwa da madara mai ƙarfi daga mai.

Da farko dai, ana tafasa man shanu har sai ruwanta ya dushe sannan daskararren madara ya zauna a kasan kwanon ya zama zinari zuwa launin ruwan kasa mai duhu.

Na gaba, sauran man (ghee) an bar shi ya huce har sai ya zama dumi. Daga nan sai a tace kafin a canza shi zuwa kwalba ko kwantena.

Ana iya yin saukinsa a gida ta amfani da man shanu mai ciyawa.

Ana iya yin kunu ta hanyar shafa man shanu don cire ruwa da daskararren madara daga mai.

Yaya za a kwatanta shi da man shanu?

Ghee da man shanu suna da nau'ikan abubuwan gina jiki da kayan abinci, duk da cewa akwai differencesan bambance-bambance.

Kalori da abinci mai gina jiki

Da ke ƙasa akwai bayanan abinci mai gina jiki don babban cokali ɗaya (gram 14) na ghee da man shanu (1, 2):

Dukansu suna dauke da kusan 100% na adadin kuzari daga mai.

Ghee yana dauke da narkar da mai fiye da man shanu. Gram don gram, yana ba da ƙarin butyric acid da sauran ƙwayoyi masu gajerun gajere.

Gwajin gwaji da nazarin dabba suna ba da shawarar cewa waɗannan ƙwayoyin na iya rage ƙonewa da inganta lafiyar hanji ().

Har ila yau, ya ɗan ƙara girma a cikin conjugated linoleic acid, mai ƙumshi mai ƙwayar cuta wanda zai iya taimakawa ƙara ƙimar mai ().

Gabaɗaya, bambance-bambance tsakanin su biyun ƙananan ne, kuma zaɓan ɗaya akan ɗayan bazai yuwu da tasiri akan lafiyar ku ba.

Koyaya, ghee ba shi da cikakken lactose na madarar madara da kuma sinadarin furotin na madara, yayin da man shanu ke ɗauke da ƙananan kowane. Ga mutanen da ke da rashin lafiyar jiki ko ƙwarewa ga waɗannan kayan haɗin kiwo, ghee shine mafi kyawun zaɓi.

Ghee da man shanu sun ƙunshi kusan 100% mai ƙanshi, amma ghee na iya zama mafi kyawun zaɓi ga mutanen da ke da lactose ko ƙwarewar yanayin.

Amfanin dafuwa | Yana amfani da

Butter da ghee suna da wadataccen ƙwayoyin mai, waɗanda zasu iya ɗaukar yanayin zafin rana ba tare da sun lalace ba.

Ghee mai zafi yana bayyana don samar da ƙasa da ƙananan ƙwayar acrylamide fiye da dumama kayan lambu da mai iri.

A zahiri, wani bincike ya gano cewa man waken soya ya samar da fiye da ninki 10 na yawan sinadarin acrylamide kamar na ghee lokacin da aka dumama kowacce kitse zuwa 320 ° F (160 ° C) ().

Bugu da ƙari, ghee yana da babban hayaƙin hayaki, wanda shine yanayin zafin da mai ke zama mai kumburi da fara shan sigari.

Yanayin hayakinsa shine 485 ° F (250 ° C), wanda yake da ƙarfi fiye da yadda hayaƙin man shanu yake na 350 ° F (175 ° C). Sabili da haka, lokacin dafa abinci a yanayin zafi mai yawa, ghee yana da fa'ida ta musamman akan man shanu.

Koyaya, yayin da ghee ta fi karko a babban zafi, man shanu na iya zama mafi dacewa da yin burodi da dafa abinci a yanayin ƙanƙanci saboda ɗanɗano, ɗanɗano mai ɗanɗano.

Ghee na iya zama mafi kyau don girki mai zafi sosai, amma man shanu yana da ɗanɗano mai ɗanɗano wanda zai iya dacewa da yin burodi.

Illolin illa mara kyau

Abubuwan da mutane ke bayarwa game da cin mai mai mai sauƙin canzawa.

Wadanda LDL (mara kyau) matakan cholesterol suke karuwa don amsa cin abinci mai cike da wadataccen abinci na iya son iyakance kitse ko man shanu zuwa cokali ɗaya ko biyu a kowace rana.

Wani abin damuwar shine a yayin samarda ghee a zafin rana mai yawa, cholesterol na iya zama mai narkewa. Oxidized cholesterol yana da alaƙa da haɗarin haɗarin cututtuka da yawa, gami da cututtukan zuciya ().

Dangane da wani cikakken bincike, ghee yana dauke da cholesterol mai narkewa amma sabon man shanu baya ().

Illolin dake tattare da ghee sun hada da karuwa a matakan LDL (mara kyau) na cholesterol da samuwar cholesterol a cikin iska yayin samarta.

Layin kasa

Ghee abinci ne na halitta wanda yake da dadadden tarihi na amfani da magani da kuma amfani da shi.

Yana bayar da wasu fa'idojin dafa abinci akan man shanu kuma tabbas an fi so idan kuna da rashin lafiyan kiwo ko rashin haƙuri.

Duk da haka, babu wata hujja da ta nuna cewa ya fi lafiya fiye da man shanu gaba ɗaya. Dukansu ana iya jin daɗinsu a matsakaici a matsayin ɓangare na lafiyayyen abinci.