ʻO Gluten-FreeʻAla a me nā pua

ʻO ka meaʻai nui loa ka meaʻai. ʻO ia ka'ōlelo maikaʻi no nā mea kukeʻaiʻole gluten-no ka meaʻo nā hua he mea e pono ai i ka hapanui o nā meaʻai i maʻaʻole i ka gluten. Ke nakinaki nei lākou i nā flours gluten-free floches a me nā mea momona, ua ulu aʻaʻa lākou i ka nui o nā meaʻai a me keʻano,ʻo nā hua e like me nāʻahaʻaina moʻomeheu.

Akā, uaʻikeʻoe i loko o kēiaʻano liʻiliʻi waiwai, ua hoʻopili keʻano i nā protein i kapaʻia he amino acids e kākoʻo ana i ka hana olakino olakino, e mālama i ke kino olakino, kaʻili a me ka lauoho a pono no ka noʻonoʻo o nā enzymes a me nā hormones?

ʻAe, he mea kupaianaha nā hua.

He kumu maikaʻiʻo nā hua a B, Vitamin D, nā melakila iodine, selenium a molybdenum, choline - he mea waiwai nui e pili ana i ka hana o ka lolo a me ke ola pūnaewele a me ka lutein a me ka zeaxanthin,ʻelua mau meaʻai e kākoʻo i keʻike pono.

Nā helu'eleʻa Mai ka USDA National Nutrient Database no ke Kūlana Kūlana - 23

• Hookahi hua nui i loko o 72 calories, 6.3 grams protein, 4.75 grams ka momona, 0.36 grams mau laau hamo a me 71 mg sodium.
• ʻO kahi hua nui nui he kumu waiwai o choline. ʻO ka'ōmole he 125 mg.
• ʻO nā hua liʻiliʻi kekahi kumu maikaʻi o ka lutein a me ka zeaxanthin,ʻelua mau meaʻai nui e kākoʻo i ka ola maka. Hookahi mehua nui he 252 mcg.
• Hoʻokahi hua nui e pili ana i 185 mg cholesterol (Nānā: Ua hoʻoponopono hou ka USDA i nā cholesterol i loko o ka hua manu i lalo mai kaʻikepili'Ōlelo Kūlana mua)

ʻO nā pua a me Choline

ʻO ka'ōwili yolks,ʻaʻole nā'ōpala he kumu waiwai nui o choline . ʻO Choline kekahi hapa o ka acetylcholine neurotransmitter e kākoʻo ana i ka hoʻomanaʻoʻana a kōkua i kāu pūnaewele pūʻokoʻa a me nāʻiʻo i ke kamaʻilioʻana kekahi i kekahi.

Hoʻohanaʻia ka Choline i loko o keʻano o nā membrane maʻamau a no ka pono o ka homocystine, pono no ke ola kino o ka maʻi. ʻIke loa,ʻo ka choline he meaʻono no ka VIP aʻo nā hua he kumuʻai maikaʻi loa ia o choline!

Ke Kūlana Kūpono Kūwaho i kēlā me kēia lā (AI) no Choline:

Nā keiki hānai 0-6 mahina - Man 125 mg Nā wāhine 125 mg
Nā keiki hānai 7-12 mahina - Mahina 150 mg wahine 150 mg
Nā keiki 1-3 mau makahiki - He kāne / wahine 200 mg
Nā Haumā 4-8 mau makahiki - Male / Wahine 250 mg
Nā Haumāna 9-13 mau makahiki - Kāne / Wahine 375 mg
ʻO ke keiki'ōpio 14-18 mau makahiki - Mahina 550 mg Malama 400 mg
ʻO nā mākua 19 makahiki a me nā makahiki - Males 550 mg Nā wahine 425 mg
Ka hānaiʻanaʻO nā makahiki a pau - 450 mg
Ka hānaiʻana i ka hānai I nā makahiki a pau - 550 mg

Ua aʻo nā mea noiʻi ma ke Kulanuiʻo Iowa State i ka laweʻana o nā kānaka ma ka US aʻike i ka hala o 90% o nāʻAmelika e nele i ka koho! Ua paʻiʻia nā hualoaʻa o kā lākou aʻoʻana,ʻo Choline in the Diets of the US Population ma FASEB Journal, 2007.

ʻOi a me Cholesterol

Uaʻikeʻia nā puaʻa no ko lākou kiʻekiʻe kiʻekiʻe cholesterol. ʻO ka'euaha maikaʻi,ʻo ka hōʻikeʻana o nā noiʻi,ʻaʻole ka nui o ka cholesterol i meaʻai e like me ka mea i manaʻoʻia. No ka hapanui o ka poʻe i hoʻokahi hua i ka lāʻaʻole lākou e hoʻopilikia i ke kīpili o ke koko a iʻole ka hopena no ka maʻi maʻi.

Wahi a ka American Egg Board, "Ua nui nā hui kaiaulu ola honua -ʻo Health Canada,ʻo ka Canadian Heart and Stroke Foundation,ʻo ka Australian Heart Foundation a me ka Irish Heart Foundation - e hoʻoikaika i nā hua manu i meaʻai ma ka naʻau, eʻike ana e hana lākou nā mea waiwai nui. "

ʻO ka hōʻiliʻiliʻana i nā huaʻona maʻamauʻole me ka momonaʻole, nā huaʻai a me nāʻoihana waiwai i ka meaʻai gluten-free, he alaʻono ia eʻai ai i ka maikaʻi oiai e hauʻoli ana i nā pōmaikaʻi a pau i ka hoʻoikaikaʻana o nā hua i kā mākouʻoihana gluten free!

ʻO Delicious Gluten-Free Egg Recipes

• ʻO ka palaoaʻo Gluten-Free Eggs
• Nā Gluten-Free Nā Hua Lahui No nā Kids
• Pehea e Poach an Egg - Ke alakaʻiʻana i kēlā me kēiaʻaoʻao

• Nā hua liʻiliʻi
• Pehea e'ōlehu ai i nā pua i ke ala pololei
• ʻAi'Alalette Loaʻa
• Chocolate Pecan Meringue Cookies

Nā kumuhana:

Kāleka Nutrition Nūhouʻo USDA no ka Nānā Kūlana 23
Choline: Linus Pauling Institute, Ke Kulanui'Olekana
ʻO ka Meaʻai Mea Ola Loa o ka Honua
Ka FASEB Journal