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Mwandishi:

Mhariri:

Dkt. Peter R, CO

Dkt. Benjamin L, MD

Jumamosi, 4 Desemba 2021

Lozi
Lozi

Lozi ni karanga inayotoka kwenye matunda ya mti wa Mlozi wenye asili ya Irani lakini kwa sasa umesambaa sehemu mbalimbali duniani. Karanga ya lozi imekua inapendekezwa kutumika kwa binadamu kwa kuwa huwa na virutubisho na vitamin kwa kujenga na kuboresha afya.


Viinilishe vinavyopatikana kwenye lozi


  • Protini

  • Kabohaidreti

  • Nyuzilishe

  • Sukari

  • Vitamini

  • Madini

  • Mafuta


Viinilishe vinavyopatikana kwenye lozi yenye gramu 100


  • Nishati = 579kcal

  • Protini = 21.2g

  • Kabohaidreti = 21.6g

  • Nyuzilishe = 12.5g

  • Mafuta = 49.9g

  • Maji = 4.4g


Madini yanayopatiokana kwenye lozi yenye gramu 100


  • Zinki = 3.1mg

  • Kopa = 0.99mg

  • Kalisiumu = 264mg

  • Chuma = 3.72mg

  • Magnesium = 268mg

  • Potasium = 705mg

  • Sodiamu = 1mg

  • Manganese = 2.3mg

  • Fosfolasi = 484mg


Vitamini zinazopatikana kwenye lozi yenye gramu 100


  • Vitamini A =1IU

  • Vitamini B1 = 0211mg

  • Vitamini B2 = 1mg

  • Viatmini B3 =3.385mg

  • Vitamini B5 = 0.5mg

  • Vitamini B6 = 0.143mg

  • Vitamini B9 = 50mcg

  • Vitamini E = 25.6mg


Faida za lozi


Ulaji wa karanga ya lozi husaidia;


  • Kupunguza na kurekebisha uzito usiohitajika mwilini.

  • Kuupa mwili nguvu na kupunguza njaa

  • Kuongeza kinga ya mwili

  • Kuimarisha afya ya moyo na kukukinga dhidi ya maradhi ya moyo

  • Kupunguza mafuta mafuta yasiyohitajika mwilini

  • Kurekebisha kiwango cha sukari kwenye damu

  • Kuimarisha afya ya ngozi na nywele

  • Kuimarisha afya ya akili

Imeboreshwa,
4 Desemba 2021, 16:32:32
Bofya hapa kusoma zaidi kuhusu namna ya kuandaa vyakula mbalimbali vinavyoweza kukukinga dhidi ya magonjwa ya shinikizo la damu la juu na Kisukari, pia kuupa mwili wako uwezo wa kudhibiti magonjwa ya kisukari na shinikizo la juu la damu(presha).

 

ULY CLINIC inakushauri siku zote uwasiliane na daktari wako kwa ushauri na tiba zaidi kabla ya kuchukua hatua yoyote ile ya kiafya baada ya kusoma makala hii.
 

Wasiliana na daktari wa ulyclinic kwa ushauri zaidi na tiba kwa kutumia namba za simu au kubonyeza link ya Pata Tiba chini ya tovuti hii

Rejea za mada hii

  1. Harris LJ, ed. (2013). Improving the Safety and Quality of Nuts. Elsevier, Woodhead Publishing Series in Food Science, Technology and Nutrition. pp. 36–37. ISBN 978-0-85709-748-4.

  2. Rushing, et al (2019). "Aflatoxin B1: A review on metabolism, toxicity, occurrence in food, occupational exposure, and detoxification methods". Food and Chemical Toxicology. 124: 81–100.

  3. Gradziel, T.M. (2011). "Origin and Dissemination of Almonds". In J. Janick (ed.). Horticultural Reviews. 38. Wiley-Blackwell. p. 55.

  4. Barreca, Davide et al. “Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds.” Nutrients vol. 12,3 672. 1 Mar. 2020, doi:10.3390/nu12030672

  5. de Souza R.G.M, et al. Nuts and Human Health Outcomes: A Systematic Review. Nutrients. 2017;9:1311.

  6. Chen C.-Y, et al. nutrition and health perspective on almonds. J. Sci. Agric. Food Sci. 2006;86:2245–2250.

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