I-hamsu yeentlanzi ngenye indlela ibizwa ngokuthi i-anchovy yaseYurophu. Intlanzi yesikolo ifumaneka kufuphi nxweme elingasempuma ye-Atlantic Ocean, kunye nakumaLwandle aMnyama neMeditera. Ehlobo zifumaneka kwiBaltic, Azov naseNyakatho yolwandle. Ubungakanani be-anchovy engaphezu kwamamitha angamashumi amabini.
UHamsa wayethandwa kakhulu ngamaGrike nakumaRoma asendulo. Oku kuye kwalondoloza ubungqina obuninzi. Namhlanje i-hamsa nayo ifunekayo. Isizathu salokhu asikho nje iimpawu ezintle, kodwa nokufumaneka kwazo. Kwiivenkile, unako ukufumana i-hamsa enomso okanye ishushu, kodwa ungayifumana. Le ntlanzi ihlala isetyenziselwa ukulungiswa kweepates, i-stews, i-salads, i-pilaf, iolives, eneepasta nezinye izitya ezithakazelisayo.
Iimpawu ezisetyenziswayo ze-anchovy
Umxholo we-calorie we-anchovy uncinci kakhulu, kwaye u-88 kcal kuphela nge-100 g, ngoko ke kudlalwa ukuba kuqukwa kubantu abadliwayo abafuna ukunciphisa umzimba.
I Khamsa ibhekisela kwiintlanzi zokuloba. Inzuzo ekhethekileyo ye-anchovy kwimpembelelo yayo kwiethambo zamathambo. Le ntlanzi encinci iqulethe iprotheni eninzi, eyenza ibe luncedo kubantu baluphi na ubudala. I-Vitamin PP kunye nenani lezinto ezilandelelanayo, ezifana ne-chromium, i-zinc, i-nickel, i-fluorine kunye ne-molybdenum, sinquma iindawo ezincedo zeentlanzi ze-anchovy kumzimba womntu.
Yintoni enye eyisebenzisayo kwi-hamsa?
Akukho kuphela i-microelements kunye namavithamini inxalenye yale ntlanzi enhle. Iqukethe i- omega-3 fatty acids, eyanceda ukunciphisa i-cholesterol egazini, ukuthintela ukubunjwa kwe-thrombi kunye nokuphucula i-lipid metabolism. Ukongezelela, kukholelwa ukuba i-omega-3 ivimbela ukubonakala kweeseli zomhlaza kwaye ithintela ukukhula kwezikhoyo. Ekubeni, kukufanelekile ukukhankanya nokuba i-hamsa, njengenye intlanzi yolwandle, ngumthombo obalulekileyo we-iodine.