List of neat varieties
Nama ke sejo se ratoang haholo malapeng a mangata, haholoholo libakeng tse batang. Re tla fumana hore na ho na le mefuta efe ea nama, mokhoa oa ho khetha sehlahisoa se setle ka ho fetesisa, le ho ja nama ea makhetlo a makae
Nama ke sehlopha sa lihlahisoa tse pharalletseng, lisele tsa mesifa tsa phoofolo efe kapa efe e ka sebetsoang le ho lokisoa ka litsela tse fapaneng. Ts'ebetso e nepahetseng e bohlokoa haholo, joalo ka ha nama e phetseng hantle e ka fetoloa lijo tse kotsi bophelong.
Ntho ea bohlokoahali nameng efe kapa efe ke palo e kholo ea protheine ea liphoofolo. E na le li-amino acid, tseo tse ling tsa tsona e leng tsa bohlokoa bakeng sa 'mele ea rona.
Ho latela mofuta oa nama, mokhoa oa ho itokisa esita le lilemo tsa phoofolo, thepa ea eona le eona e fapana haholo. Mefuta ea mantlha ea nama: e khubelu, e tšoeu ebile e entsoe (e tsuba, e omisitsoe, jj.).
Red meat contains a lot of tšepe, due to which it has this color. It includes nama ea khomo, mahloko, fariki, nku, nama ea pere. White meat is more dietary and digestible, but there is not much iron in it. This is mainly poultry meat – khoho, Lekhantsí, kalakuni.
Very controversial processed meat and products from it – sausages, sausages, and other delicacies. Such processing reveals the taste of meat as much as possible, makes it bright and very “addictive” due to the abundance of letsoai, linoko and other additives. In small quantities, such a product will not harm, but when choosing processed meat, you need to be as careful as possible. It is in the flavorings that the possible danger lies.
Melemo ea nama
In addition to valuable protein, any meat is rich in Li-vithamine tsa B. They are necessary for the harmonious work of all body systems. They participate in the formation of blood cells, in metabolic processes, in the work of the brain.
There is a lot of zinc and selenium in meat. They support the immune system and have an antioxidant effect. Selena is found most in poultry meat.
Phosphorus e bohlokoa bakeng sa lisele tsa masapo, e ikarabella ho bongata ba eona. Ka lebaka la khaello ea phosphorus, masapo a ka fetoha brittle, lefu la masapo le ho kobeha ha mokokotlo. Ho ja liprotheine tsa liphoofolo khafetsa ho bonts'itsoe ho fokotsa menyetla ea ho robeha ha mmele ho fihlela 70%. Ka lebaka la khaello ea nama lijong, basali ba nang le nako ea ho ilela khoeli hangata ba na le liphetoho tse senyehang tsa masapo a masapo.
Nama, haholo nama e khubelu, e tsebahala ka bokhoni ba eona ba ho loants'a khaello ea mali. Sena se ka etsahala ka lebaka la tšepe le B divithamini, e leng hlokahala bakeng sa tswakana ea lisele tse khubelu tsa mali. Ho sebelisa nama khafetsa ho nyenyefatsa kotsi ea phokolo ea mali ea B12 le khaello ea mali ea tšepe.
Lijo tsa nama li hlokahala haholo bakeng sa baatlelete, bana le batho ba hlaphoheloang ke ts'ebetso e mpe le likotsi. Liprotheine li kenya letsoho ho qaptjoeng ha li-amino acid tsa tsona le kholo ea mesifa, e thusang ho itšireletsa khaellong ea lisele tsa mesifa. Ho fokola ha mesifa ho etsa hore motho a fokole, a be leqeele, mme ho lebise ho mafu a mang a tebileng.
Kotsi ea nama
Ho bohlokoa ho ela hloko litšobotsi tsa hau le lithibelo tsa bophelo bo botle. Ho etsa sena, o hloka ho buisana le ngaka ea hau. Kaha ho mafu a mang (mohlala, gout), nama e thibetsoe, esita le sehlahisoa sa boleng bo holimo se ka ba kotsi.
Often, meat causes allergic reactions, especially pork. Perhaps the allergy was not even to meat food, but to feed additives and antibiotics that were given to the animals on the farm. For this reason, it is necessary to offer meat to children little by little and very carefully. Better to start with diet varieties – rabbit, turkey.
Tsohle li ntle ka teka-tekano, 'me nama le eona ha e joalo. Ho netefalitsoe hore ts'ebeliso ea khafetsa ea nama e khubelu, haholo nama e halikiloeng, e baka mofetše eseng feela oa 'metso, mala le mala, empa le ts'oaetso ea senya, liphio esita le letsoele.
Scientists in Switzerland have proven the link between the craze for processed meat (sausages, sausages) and diseases of the heart and blood vessels, as well as type 2 diabetes. Some experts even cite figures – the risk increases by 40%. Various processed meat products often contain colorants, flavor enhancers, and soy protein. This has a detrimental effect on health in general, so you need to carefully study the composition.
Hape, ho ja lijo tse sa laoleheng tsa nama kapele ho lebisa botenya le ho ferekana mala. Kaha nama ke sehlahisoa se nang le lik'halori tse ngata.
Mokhoa oa ho khetha nama e nepahetseng
It is better to purchase chilled meat from trusted manufacturers. Such meat will bring the greatest benefit in boiled, stewed and baked form. The worst choice for cooking meat dishes is frying in oil. During the cooking process, a lot of toxic compounds are formed. Some of them can be neutralized – it is from this that the tradition of eating roast with a glass of veini went, since it destroys some toxins. But the rest of the carcinogens remain, so it’s better not to tempt fate.
Ha ua lokela ho ja nama e tala kapa e sa butsoang hantle, hobane liboko tsa likokoana-hloko li lula li le ka sebopeho sena. Le ho qhoqhoa ha pele ha ho bolaee liboko tsohle.
You need to be especially careful when choosing meat products: sausages, pates, hemo, etc. A good semi-finished product is not dangerous, but it will also cost a lot. Therefore, in order to save money, many manufacturers use meat waste, vegetable proteins, and flavorings. This allows you to reduce the cost of the product and, with the help of artificial additives, make the taste attractive. When studying the composition, choose those meat products where, in addition to meat and spices, there are a minimum of extraneous ingredients.