Kwayar hanta shine kayan abinci mai cin gashi wanda aka saba amfani dashi a cikin aikin abinci na mutanen da ke cikin gidan Soviet, da kuma a cikin ɗakunan Baltic, Scandinavian da sauran kasashen Turai. Ana iya sayar da ƙwayar hanta ta hanyar ƙwayar kayan yaji (bay bay, barkono).
A kan amfanin ilimin hanta
Kwayar hanta shine samfurin abinci da makamashi mai mahimmanci, mai mahimmanci mai samar da man fetur (mai ciki fiye da 60%). A cikin hanta na kwakwalwa a cikin adadi masu yawa sun ƙunsar abubuwa masu jiki, wato: bitamin A , E, D, folic acid da furotin masu mahimmanci.
Hanyoyin caloric abun ciki na hanta na man fetur zai iya zama kusan 613 kcal na 100 g na samfurin.
Daidaita hada hada hanta a cikin tsarinmu shine kariya mai kyau na matsalolin atherosclerotic, tun da wannan samfurin yana dauke da acid polyunsaturated m kuma ya wanke tasoshin "mummunan" cholesterol. Yin amfani da hanta na kwakwalwa ya shafe tare da tsufa na jiki a matsayin cikakke, inganta aikin kwakwalwa, hangen nesa, fata da kuma kusoshi, ya inganta ayyukan al'amuran, tsarin mai juyayi, gastrointestinal tract, da gallbladder da hanta.
Abincin tare da kukis na kwamin
Yawancin lokaci, ana amfani da hanta hade don shirya nau'i-nau'i daban-daban: alkama, salads, sandwiches, da sauran abincin sanyi. Yawancin dukkanin kwakwalwan gwangwani an haɗa su tare da samfurori irin su dankali, shinkafa, ƙwaiye, da zaituni , albasa, tafarnuwa, ganye.
Zaɓin samfur Lokacin sayen
Lokacin zabar gwangwani gwangwani gwangwani a cikin hanyoyin sadarwa, da farko, a hankali ka karanta bayanin daga mai sana'a (a lakabin).
To, idan samfurori ne na manyan, masu sarrafawa masu tabbatarwa da kuma haɗin haɗin ya kiyaye su a cikin teku ko kusa da teku - wannan na nufin cewa samfurin bai daskare ba, kuma, bisa ga abin da ya faru, ba a bayyana ba, wato, ana kiyaye tsarinsa.