Abaningi bethu bayakuthanda ukudla ushizi, akunjalo? Kodwa uma sicabanga ngoshizi, sivame ukuwucabanga njengokudla okunamafutha amaningi nosawoti, futhi okufanele kudliwe kuphela ngezikhathi ezikhethekile. Nakuba kukhona iqiniso kuleyo ndaba, ayisebenzi kuzo zonke izinhlobo zoshizi. Ikakhulukazi i-Parmesan Cheese esikhuluma ngayo namuhla ayinjalo. Lo shizi oqinile, ohlala isikhathi eside ugcwele izakhamzimba futhi uyinto ebalulekile ekhishini lakho. Ngakho ake sibheke konke mayelana nalo "nkosi yoshizi".
Iyini le ushizi weParmesan?
Kalula nje, iParmesan ushizi oqinile kakhulu, owomile. Uma iqhathaniswa nezinye ushizi ezifana ne-mozzarella, inokuqukethwe kwamanzi okuphansi kakhulu.
Umlando wayo uqala emuva e-Italy yangenkathi ephakathi. Kwakungabapristi bangaleso sikhathi abathola indlela yokwenza uhlobo loshizi olwalungagcinwa isikhathi eside. Ngekhulu le-15, base beqala ukwenza lokhu ngesimo samasondo amakhulu anesisindo esingamakhilogremu angu-18.
Ushizi weParmesan ubizwa ngokuthi "inkosi yoshizi." Futhi ngesizathu esihle. Emiklomelweni Yomhlaba Yoshizi ka-2021, wanqoba ezinye ushizi ezingu-4,000 waba ushizi onikezwe kakhulu emhlabeni. Ososayensi bathole ukuthi ama-compounds angu-31, okuhlanganisa ama-amino acid, ama-fatty acid , namaminerali, ahlangana ukuze adale ukunambitheka kwawo okuyingqayizivele. Akumnandi ngempela, akumuncu, noma kunosawoti. Kunalokho, unokunambitheka okumnandi okubizwa ngokuthi i-umami .
Lo shizi wenziwa kanjani futhi uyini umehluko phakathi kwawo neParmigiano-Reggiano?
Kusukela ku-Cheddar kuya ku-Gouda, izithako eziyisisekelo ezisetshenziswa ukwenza zonke izinhlobo zoshizi ziyafana: ubisi, usawoti, amabhaktheriya, kanye ne-rennet, i-enzyme ekhethekile eqala inqubo yokwenza ushizi.
Okokuqala, ubisi luyagoqwa. Ama-curd akhiwayo ayaphuka bese kususwa ingxenye ewuketshezi (whey). Bese, la ma-curd ayahlungwa, acindezelwe abe amasondo amakhulu, bese efakwa esixazululweni samanzi anosawoti . Ngemva kwalokho, la masondo ayiswa ekamelweni elikhethekile bese eshiywa ukuze avuthwe iminyaka eminingana.
Umehluko phakathi kweParmigiano-Reggiano neParmesan
Ungase ucabange ukuthi noma yini ebhalwe ngokuthi "iParmesan" ifana neParmigiano-Reggiano yangempela eyenziwe e-Italy. Kodwa akunjalo. Amazwe afana ne-United States awanawo imithetho eqinile yokwenza ushizi othengiswa ngaphansi kwelebula elithi "iParmesan".
I-Real Parmigiano-ReggianoLuhlobo olukhethekile loshizi olwenziwe ngobisi lwenkomo olusha esifundeni saseParma/Reggio e-Italy olusebenzisa izithako ezintathu kuphela: usawoti kanye ne-rennet, futhi lungaphansi kwenqubo elawulwa kakhulu.
Inothi elibalulekile: I-rennet esetshenziswa ukwenza i-Parmigiano-Reggiano yangempela itholakala esiswini samathole. Ngakho-ke, akuyona ukudla kwemifino . Uma ungumdli wemifino, kuzodingeka ukhethe ushizi obhalwe ukuthi "i-Parmesan" osebenzisa i-rennet yokwenziwa.
Ingakanani inani lokudla okunempilo loshizi weParmesan?
Nakuba abakhiqizi bobisi abahlukene benza iParmesan, inani lokudla okunomsoco liyafana kakhulu ngoba inqubo ilawulwa kahle. Nakhu okuqukethe amagremu ayi-100 eParmesan.
| Isigaba sezakhamzimba | Ubuningi (ngamagremu ayi-100) |
|---|---|
| Amakhalori | 392 |
| Amaprotheni | Amagremu angu-35.71 |
| Amafutha | amagremu angu-25 |
| Ama-carbohydrate | Amagremu angu-3.57 |
Nakuba kungumkhiqizo wobisi, ushizi weParmesan awunayo i-lactose ngokwemvelo . Lokhu kwenza kube yindlela enhle kulabo abahlushwa yisisu ngemva kokuphuza ubisi. Ngaphezu kwalokho, uqukethe amavithamini namaminerali amaningana:
- I-calcium
- I-Phosphorus
- I-Sodium
- I-Potassium
- I-Magnesium
- I-Vitamin A
Izinzuzo zezempilo ze-Parmesan cheese
Manje ake sibheke ezinye zezinzuzo eziyinhloko zokudla ushizi weParmesan emzimbeni wethu.
1. Kuqinisa amathambo futhi kuvimbele i-osteoporosis
EYurophu, ushizi weParmesan uhlukaniswa njengokudla okunezakhiwo zokwelapha. Isizathu salokhu ukuthi iqukethe i-calcium eningi. I-calcium ibalulekile ekugcineni amathambo ethu ephilile. Lokhu kusiza kakhulu ekuvimbeleni i-osteoporosis , isifo lapho amathambo eba buthakathaka futhi aphuke kalula.
2. Kusiza ekuvimbeleni ukuntuleka kwamaprotheni
Uma ungumuntu odla imifino, cishe uyazi ukuthi kungaba nzima kangakanani ukuthola inani elifanele lamaprotheni. Imikhiqizo yobisi, ikakhulukazi ushizi, iwumthombo omuhle wamaprotheni. Ochwepheshe batusa ukwengeza cishe amagremu ayi-100 okudla okucebile ngamaprotheni njengoshizi ekudleni kwakho kwansuku zonke ukuze uthole ukudla okunempilo kwemifino.
3. Kusiza ukugcina umfutho wegazi uphilile
I-calcium iyisakhi esibalulekile esingagcini nje ngokuqinisa amathambo kodwa futhi esiza ekugcineni umfutho wegazi uphilile. I-calcium isiza imithambo yegazi ukuthi ifinyele futhi ivuleke uma kudingeka. I-ounce (cishe amagremu angu-28) kashizi weParmesan iqukethe cishe amamiligremu angu-335 e-calcium. Lokho cishe kungama-26% edingo le-calcium lansuku zonke lomuntu omdala!
Ingabe zikhona izingozi?
Ushizi weParmesan ngokuvamile awuyona into enkulu. Uwushizi ongena-lactose. Futhi ngenxa yokuqina kwawo, uma kukhona ucezu olukhuntile, ungalusika bese udla okusele ngokuphephile. Kodwa-ke, njengakuzo zonke izinhlobo zoshizi, kukhona into eParmesan engabangela ukungezwani komzimba kwabanye abantu.
Ukungezwani komzimba ne-casein
Lokhu kubizwa nangokuthi ukungezwani nobisi. Lokhu kusho ukuthi une-allergy kuphrotheni ebizwa ngokuthi i-casein, etholakala ebisini nasemikhiqizweni yobisi. Izimpawu zingavela phakathi nemizuzu embalwa kuya emahoreni ngemva kokudla into efana nale.
- Ama-Hives
- Ukuphefumula
- Ukuluma nokuzwa ukucasuka emlonyeni
- Ukuvuvukala komlomo nezindebe
- Ubunzima bokuphefumula
- Ukuhlanza
Ezimweni ezimbi kakhulu, ukusabela okukhulu kokungezwani komzimba okubizwa ngokuthi i-anaphylaxis kungavela, okungaba yingozi empilweni. Lokhu kungaholela ekulahlekelweni yingqondo noma ngisho nasekufeni. Uma kuvela izimpawu ezinjalo ezinzima, kufanele uye esibhedlela ngokushesha. Nakuba lokhu kungezwani komzimba kuvame kakhulu ezinganeni ezincane, abantu abaningi bayakhula badlule kulesi simo njengoba bekhula.
Ukwanda kwesisindo
Nakuba ushizi weParmesan unezinzuzo eziningi zezempilo, unama-calories amaningi. Ukukhuluphala kwandisa ingozi yezifo ezingathi sína njengesifo senhliziyo kanye nesifo sohlangothi. Ngakho-ke, njenganoma yikuphi ukudla okunomsoco, kungcono ukudla ushizi weParmesan ngokulinganisela .
Indlela yokusebenzisa ushizi weParmesan
Ngaphandle kokukufafaza phezu kwe-pasta, nazi ezinye izindlela ezilula zokujabulela le "nkosi yoshizi":
- Fafaza izingcezu zikashizi weParmesan phezu kwesaladi.
- Yidla nezingcezu ezintsha zamapheya noma zama-apula.
- Gcoba bese ufafaza phezu kwe-popcorn eshisayo.
- Uma uthosa inkukhu noma inhlanzi, yifake engxubeni yesinkwa.
- Faka imifino ebilisiwe ku-omelet yamaqanda, noma uyibeke phezu kwe-avocado toast.
- Yenza isosi elimnandi le-pesto ngokuhlanganisa amaqabunga e-basil, igalikhi, namafutha omnqumo kumshini wokucubungula ukudla.
- Yisakaze phezu kwepizza oyithandayo.
- Faka uqweqwe lukashizi weParmesan esobhoni uma upheka. Kunezela ukuthungwa okukhilimu kanye nokunambitheka okunosawoti okuncane esobhoni.
Umlayezo Wokuya Nawe Ekhaya
- Ushizi weParmesan uwukudla okunomsoco, ikakhulukazi okucebile ngamaprotheni ne-calcium, okubalulekile emathanjeni.
- Njengoba ngokwemvelo ingenayo i-lactose, ifaneleka nakulabo abahlushwa yisisu ngemva kokuphuza ubisi.
- Kodwa-ke, njengoba iqukethe iphrotheni yobisi ebizwa ngokuthi i-casein, abantu abanokungezwani nobisi kufanele baqaphele. Uma uhlangabezana nanoma yikuphi ukungezwani nobisi, xhumana nodokotela wakho ngokushesha.
- Ngenxa yokuthi iphakeme kakhulu ngamakhalori kanye ne-sodium (usawoti), njenganoma yini enye, kuwukuhlakanipha ukuyidla ngokulinganisela.
- Uma ungumuntu odla imifino, funda ilebula bese ukhetha iParmesan eyenziwe nge-rennet yokwenziwa, njengoba iParmigiano-Reggiano yangempela iqukethe i-rennet yezilwane.
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