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Gobi Ke Fawaid Aur Us ki Iqsam

/Gobi Ke Fawaid Aur Us ki Iqsam

Gobi Ke Fawaid Aur Us ki Iqsam

2018-11-12T11:09:11+00:00

GOBI KE FAWAID AUR US KI IQSAM:

Allah ne humare liye bay shumar phal aur sabziyan paida ki hain. Takay hum unhay apni rooz marra ki khuraq main shamil rakhain. Gobi ke fawaid to bht hain lekin hum yahan zikar kar rahe hain Gobi Ke Fawaid Aur Us ki Iqsam ka jinhain hum phool gobi (Cauliflower) aur band gobi (Cabbage) k naam se jante hain, lekin gobi ki aik teesri qisam bhi hai jise Broccoli kaha jata hai. Ab hum ap ko gobi ke fawaid aur us ki iqsam k baray main btayain gain.

Gobi ke fawaid aur us ki iqsam janne se pehle gobi ki mazedar recipes ki liye Click Here:

Aloo Gobi Recipe
Phool Gobi Kay Pakoray Recipe
Chinese Gobi Gosht Recipe

 

PHOOL GOBI (CAULIFLOWER):

Phool gobi ka shumar ganth ya jaarr wali sabziyoun main hota hai. Ye sardiyoun main paida hone wali sabzi hai aur ye zayadatar Asia ke mulkon main pai jati hai. Is ka mizaj sard khusq hota hai. Phool gobi ko kai tarha se khanon main istamal kiya jata hai. Gobi gosht aur gobi keema to sab he ko bht pasand ata hai.

Ghizai aitebar se bhi phool gobi mala maal hai, is main vitamin C ki kafi miqdar pai jati hai. Vitamin C humari jismani nasho numa main khaas kirdar ada karti hai. Ye haddiyoun ka goda banane ke liye bht aehim aur zarori hai. Vitamin C ki kami ko pora karne ke liye phool gobi behtareen zariya hai. Is liye phool gobi ke season main ye zaroori khayain. Vitamin C k ilawa phool gobi main protein, carbohydrate, fiber, calories, sodium, potassium, vitamin B6 aur digar ajzah paye jate hain.

Phool gobi tibi aitebar se bhi mufeed hai. Is ka shumar un sabziyoun ke group se hai jo mukhtalif iqsam ke cancer ko phailne se rokti hain. Is main moujod photo-chemicals humain kai bimariyoun se bachate hain. Albatta seene ki bimariyoun main mubtala afraad ke liye ye nuqsan de hai. Phool gobi maiday main khalal paida karti hai, dair se hazam hoti hai aur khansi ka sabab banti hai. Is liye aese afrad phool gobi se ijtinab bartain to behtar hai.

Ise apne sard khushq mizaj ki waja se akele pakane se behtar hai ke gosht aur adrak ke sath mila kar pakaya aur khaya jaye. Ye badi hoti hai is liye ise aetidal ke sath khana chahiye. Is ke badi pan ko khatam karne ke liye pakate waqt adrak zaroor shamil karain. Kyun ke adrak bht mufeed hai.

Phool gobi main sulfur ki miqdar khasi hoti hai. Is liye agar ise zayada dair tak pakaya jaye to salan main se na khush gawar khushbo anay lagti hai. Lehaza phool gobi ko na zayada bhoonain aur na zayada dair tak pakayain.

BAND GOBI (CABBAGE):

Band gobi jise karam kala bhi kaha jata hai qadeem tareen sabzi hai jo duniya bhar main maqbool hai. Shawahid se zahir hota hai ke mashraqi sahili ilaqay is ki kasht ke ibtadai ilaqay hain. Aik France ke bashinday Jacob Carter ne 1542 main America main band gobi mutarif karwai thi. Is ne Canada main bhi band gobi ki kasht shuru ki thi. 8th century main ye sabzi America aur no abadiyat main kasht ki gayi 1775 main Japanese is sabzi se na waqif the.

Haqiqat ye hai ke band gobi ne haliya adwar main mashriq ki janib safar kiya. Kyun ke hindustan main qadeem Sanskrit  main band gobi ka naam koi nhi janta. Band gobi mukhtalif size, shaqal aur rangon ki hoti hai. Ye naram aur sakhat bhi ho sakhti hai. Is ka rang sabaz, jamni aur surukh bhi ho sakhta hai. 1570 main Britain main pehli bar surukh band gobi ka tazkara kiya gaya tha. Aaj duniya ke beshtar mumalik main band gobi ko aeham sabzi shumar kiya jata hai.

Band gobi ka soup bhi istamal kiya jata hai. Europe ke bashinday is riwaity dish se bht lutf andooz hote hain. Ghizai nuqta nazar se band gobi sehat ke liye bht mufeed hai. Is main na sirf vitamin C aur A hota hai, balke thiamine, riboflavin, niacin, calcium, iron aur phosphorous bhi hota hai. Ise salad ke tor par bhi istamal kiya jata hai. Band gobi ko kachcha istamal karna zayada mufeed sabit hota hai.

BROCCOLI:

Broccoli gobi ki teesri qisam hai jo bilkul phool gobi jesi sabzi hoti hai. Jis ka rang gehra sabaz hota hai. Pakistan main bhi ab mehdood pemanay par broccoli ki kasht ho rahi hai. Is se qabal maghrabi mulkon main is ki dhoom thi. Broccoli ka sab se aeham juz Sulpharopane hota hai. Jo khanay walon ko mukhtalif kisam ke sartan se mehfooz rakhta hai. Yehi juz phool gobi main bhi khasi miqdar main moujod hota hai.

Is ke ilawa Broccoli main Iron, folic acid, calcium aur riboflavin bhi numaya tor par moujod hote hain. In tamam ke sath is main “Beta Keratin” ki bari miqdar bhi moujod hoti hai. Jo ke aik zarori Antioxidant hai. Broccoli ko lightly steam karain takay ye crunchy rahe aur khanay main maza aye. Is ke baad ise thora makhan daal kar khane ke liye paish karain.

Gobi ki teen iqsam yani phool gobi, band gobi aur broccoli ghizaiyat ke aitebar se bay had mufeed hain. In ka istamal kai tarhan ki bimariyoun se mehfooz rakhta hai. Balke in ka istamal kar ke sartan jese mozi marz se mehfooz bhi reh sakhte hain.

 

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