Khana banate samay in baato ka rakhe khyaal, taki bhojan mein Nutrients ki kami na ho.
Agar sahi tarah se khana na banaya jaye toh khane mein se jaroori Vitamins, Minerals aur Protein jaise paushtik tatv khatm ho jate hain. Jo bhojan hum karte hain, Ise pakaane ya banane ke liye ise ek jaroori process se gujarna padta hain. Lekin iss process mein hame saavdhaan rahna chahiye ki khana banane ya pakaane mein kanhi khane mein se nutrient kam na ho jaye. To aayiye aaj jante hain aise hi kuch tips jinhe apna kar aap bhojan se jaroori nutrinets ko khatm hone se bacha sakte hain. Yeh tips aapke liye bahut hi important hain, kyonki aap jo khana khate hain, usay banate waqt bahut saara jaroori vitamins, minerals aur bhi kai poshak tatv khatm ya kam ho jate hain. To jaroor is post ko pura padhiye.
• Chawal ko pakaane se pahle 3-4 baar dhona chahiye. Agar hum chawal ko pakate samay jyada paani daalenge toh extra paani hum phenk denge, jisse Chawalo mein mauzood Vitamins khatm ho jayenge. Chawal banate samay chawal mein utna hi paani daale, Jitna chawlo ko pakane ke liye jaroori ho.
• Sabzi ko ubaalte samay bhi dhyaan rakhe ki paani ki matra utna hi daale, Jitna usay ubaalne ke liye jaroori hain. Jyada paani daal kar sabzi ubaalne se extra paani giraane par uske sabhi paushtik tatv oos paani mein behkar khatm ho jate hain.
• Fridge mein banakar rakhi gyi sabzi aadi ko agar dobara se garm kiya jata hain toh inki nutrients value kam ho jati hain. Vaise bhi sabziyo ko paka kar fridge mein rakhne se sabzi mein mauzood paushtik tatv kafi matra mein khatm ho jate hain.
• Sabziyo ko is tarah se chhile aur kaatein, Jisse unki nutrients value kam na ho. Potato aur Apple ko chhilte waqt dhyaan de ki chhilka itna mota na utare, Jisse jyada matra mein iske poshak tatv chhilko ke saath khatm ho jaye.
• Chokar samet Aate se bani roti mein nutrients jyada hote hain. Bina chokar wali Aate mein poshak tatv kam hote hain. Is tarah ke aate ka istemal chokar ke saath karna chahiye, isse sharir ko extra fiber bhi milta hain.
• Kabhi bhi istemal (bache huye tel/jale huye tel) kiye gye tel ko dobara se khana banane ke liye istemal nahi karna chahiye, kyonki yeh tel hamare health ko nuksaan pahuchata hain.
• Baar-baar khane ko garam karne se bachna chahiye, kyonki khane ko baar-baar garm karne se Vitamin A aur D kafi matra mein khatm ho jate hain. Jaha tak sambhav ho toh khane ko baar-baar garm karne se bachna chahiye.
• Daal-Chawal jis paani mein bhigo kar rakhe, oosi paani mein unko pakaana chahiye.
• Sabziyo ko kaatne se pahle dhona chahiye. Sabzi kaatate waqt sabziy ko jyada time tak paani mein bhigo kar nahi rakhna chahiye.
• Jyada waqt tak sabziyo ko pakaane se sabziyo mein se Vitamin C khatm ho jata hain. Taazi sabziyo ko turant khane se usme Vitamin C kam khatm hote hain.
• Sabziyo ke chhilke kam se kam utaarne chahiye. Saag aur Hari pattedaar sabziyo par jyada mitti lagi huyi hoti hain. In patto ko paani se dho kar phir kaate. Jo patte gale huye ya peele ho gye ho unhe alag kar de.
• Pressure cooker mein sabziyo ko ubaalne ya bartan ko dhak-kar ubaalne se paushtik tatv kam khatm hote hain. Khule bartan mein sabzi pakaane se sabziyo mein se nutrients jyada khatm hote hain. Pressure cooker mein khana pakane se time aur fuel dono ki bachat hoti hain.
• Sabzi ubaalte samay koshish kare ki sabziya chhilke samet ubaale, Jo sabziya aap chhilko ke saath kha sakte hain, unko bhi chhilke samet ubaale.
• Boil ki gyi ya Bhaap ke jariye pakaai gyi sabzi mein poshak tatv sabse zyada hote hain.
• Zinc (Jaste) ke bartano mein kabhi bhi khana nahi pakana chahiye. Lohe ki kadhai mein pakaya gya khana tasty hone ke saath healthy bhi hota hain, Isliye hari pattedaar sabziyo ko lohe ki kadhai mein hi banaye.
• Jitna possible ho Sabziyo ko jyada dhone, pakaane se bachna chahiye. Kam se kam taaza pakaya gya khana best hota hain.
Khane mein nutrients ki quantity jitni jyada hogi, hamara bhojan jyada paushtik hoga aur yeh hamari acchi sehat ke liye bahut hi jaroori hain. Is tarah hum thodi se saavdhaani ya tips ko follow karke Minerals , Vitamins aur kai jaroori poshak tatvo ko bhojan se khatm hone se hum bacha sakte hain.
• Chawal ko pakaane se pahle 3-4 baar dhona chahiye. Agar hum chawal ko pakate samay jyada paani daalenge toh extra paani hum phenk denge, jisse Chawalo mein mauzood Vitamins khatm ho jayenge. Chawal banate samay chawal mein utna hi paani daale, Jitna chawlo ko pakane ke liye jaroori ho.
• Sabzi ko ubaalte samay bhi dhyaan rakhe ki paani ki matra utna hi daale, Jitna usay ubaalne ke liye jaroori hain. Jyada paani daal kar sabzi ubaalne se extra paani giraane par uske sabhi paushtik tatv oos paani mein behkar khatm ho jate hain.
• Fridge mein banakar rakhi gyi sabzi aadi ko agar dobara se garm kiya jata hain toh inki nutrients value kam ho jati hain. Vaise bhi sabziyo ko paka kar fridge mein rakhne se sabzi mein mauzood paushtik tatv kafi matra mein khatm ho jate hain.
• Sabziyo ko is tarah se chhile aur kaatein, Jisse unki nutrients value kam na ho. Potato aur Apple ko chhilte waqt dhyaan de ki chhilka itna mota na utare, Jisse jyada matra mein iske poshak tatv chhilko ke saath khatm ho jaye.
• Chokar samet Aate se bani roti mein nutrients jyada hote hain. Bina chokar wali Aate mein poshak tatv kam hote hain. Is tarah ke aate ka istemal chokar ke saath karna chahiye, isse sharir ko extra fiber bhi milta hain.
• Kabhi bhi istemal (bache huye tel/jale huye tel) kiye gye tel ko dobara se khana banane ke liye istemal nahi karna chahiye, kyonki yeh tel hamare health ko nuksaan pahuchata hain.
• Baar-baar khane ko garam karne se bachna chahiye, kyonki khane ko baar-baar garm karne se Vitamin A aur D kafi matra mein khatm ho jate hain. Jaha tak sambhav ho toh khane ko baar-baar garm karne se bachna chahiye.
• Daal-Chawal jis paani mein bhigo kar rakhe, oosi paani mein unko pakaana chahiye.
• Sabziyo ko kaatne se pahle dhona chahiye. Sabzi kaatate waqt sabziy ko jyada time tak paani mein bhigo kar nahi rakhna chahiye.
• Jyada waqt tak sabziyo ko pakaane se sabziyo mein se Vitamin C khatm ho jata hain. Taazi sabziyo ko turant khane se usme Vitamin C kam khatm hote hain.
• Sabziyo ke chhilke kam se kam utaarne chahiye. Saag aur Hari pattedaar sabziyo par jyada mitti lagi huyi hoti hain. In patto ko paani se dho kar phir kaate. Jo patte gale huye ya peele ho gye ho unhe alag kar de.
• Pressure cooker mein sabziyo ko ubaalne ya bartan ko dhak-kar ubaalne se paushtik tatv kam khatm hote hain. Khule bartan mein sabzi pakaane se sabziyo mein se nutrients jyada khatm hote hain. Pressure cooker mein khana pakane se time aur fuel dono ki bachat hoti hain.
• Sabzi ubaalte samay koshish kare ki sabziya chhilke samet ubaale, Jo sabziya aap chhilko ke saath kha sakte hain, unko bhi chhilke samet ubaale.
• Boil ki gyi ya Bhaap ke jariye pakaai gyi sabzi mein poshak tatv sabse zyada hote hain.
• Zinc (Jaste) ke bartano mein kabhi bhi khana nahi pakana chahiye. Lohe ki kadhai mein pakaya gya khana tasty hone ke saath healthy bhi hota hain, Isliye hari pattedaar sabziyo ko lohe ki kadhai mein hi banaye.
• Jitna possible ho Sabziyo ko jyada dhone, pakaane se bachna chahiye. Kam se kam taaza pakaya gya khana best hota hain.
Khane mein nutrients ki quantity jitni jyada hogi, hamara bhojan jyada paushtik hoga aur yeh hamari acchi sehat ke liye bahut hi jaroori hain. Is tarah hum thodi se saavdhaani ya tips ko follow karke Minerals , Vitamins aur kai jaroori poshak tatvo ko bhojan se khatm hone se hum bacha sakte hain.
Post a Comment