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KAKAV

kakaoKAKAV (Theobroma cacao), kakao, rastaniest hameshasabz. Balandiash to 12 m, bargash borik, bayzashakl; gulash safedi gulobi, K. dar Amerikai Janubi va Markazi khudru ast. Onro dar beshtari mamlakathoi tropiki parvarish mekunand. Tukhmi K. az sababi dar on mavjud budani moddahoi dabbogi va alkaloidi teobromin mazzai talkh dorad. Baroi behtar shudani tam onro fermentatsiya mekunand. Dar natija tukhmi K. buy va tami khush paydo menamoyad. Bad az khushkonidan, toza va ba khelho judo kardan, onro mayda karda, baroi kashidani ravgan va shokolad istifoda mebarand. K. ashyoi khurokii qimmatbaho ba shumor meravad. Magzi on 4,4% ob, 51 – 54% ravgan, 7 – 10% krakhmal, 1 – 2% glyukoza va fruktoza, 10 – 12% safeda, 1 – 1,5% teobromin va kofein, 4 – 7% moddahoi dabbogi, 1 – 2% kislota va 2 – 3% moddahoi minerali dorad.
Az K. nushokihoi garm va khunuk tahiya mekunand, onro ba shiriniho, kremhoi qannodi, sharbatho va g. ilova kardan mumkin. Bo maqsadi tayyor kardani K.-i garm ba degchai sirdori mayda 2 qoshuqchai on va shakar (muvofiqi tab)-ro andokhta, meomezand, sipas kame shir ilova karda, to nest shudani gurushaho lat mezanand. Hamzamon bo in kam-kam shiri garm (taqr. yak istakon) meandozand. K.-ro badi jushidanash az rui otash megirand.
Bino ba baze malumot epikatekhini tarkibi K. paydoishi bemorihoi saktai mayna, saktai dil, saraton va diabetro peshgiri mekunad. Olimon dar tarkibi K. moddahoero paydo kardaand, ki bahri rushdi hujayrahoi pust va shifo yoftani zakhm zaminai musoid faroham meorand. Gilofakhoi K. ba miqdori ziyod antioksidantho dorand, ki saddi khuruji amrozi dil meshavand. K. saviyai kholesterinro dar khun past mekunad.

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