I-Ginger | Umlimi wasemadlelweni we-intanethi | April 2020Isigaba I-GingerIndlela yokukhulisa i-ginger ebhodweni: ukutshala nokunakekela isitshaloUkuthiwa ngokufanele ngendlu ye-ginger kunzima. Abanye abacwaningi bakholelwa ukuthi indawo yayo yemvelo yiNdiya, abanye - eningizimu-mpumalanga ye-Asia. Ngaphezu kwalokho, kunzima ukusho ngisho nalapho avela khona emazweni ethu: kusukela eNtshonalanga noma eMpumalanga. Namuhla kusetshenziselwa ukusebenzelana ngokuzikhandla emakhelweni, ukupheka, kepha ukuzalanisa ekhaya akuhlali kuthathwa njalo.Ukwakhiwa kwamakhemikhali we-ginger: izakhiwo eziwusizo kanye nokuphikisanaI-Ginger iyimmeleli ehlukile yemifula. Isetshenziswa kokubili ekuphekeni nasekudleni. Nathi, usanda kumisa ukubhekwa njengento exotic. Kodwa lesi sitshalo saziwa isintu iminyaka engaphezu kwezinkulungwane ezimbili. Kulesi sihloko sizokhuluma ngokubunjwa, izindawo kanye nemiphumela yelinki emzimbeni. I-Ginger: Ukwakhiwa kwamakhemikhali we-Ginger plant kuqukethe amanzi, inqwaba yamaminerali awusizo (i-magnesium, i-phosphorus, i-calcium, i-sodium, i-iron, i-zinc, i-potassium, i-chromium, i-manganese, i-silicon), amavithamini (A, B1, B2, B3, C, E, K), i-fatty acids (i-oleic, i-caprylic, i-linoleic), amaprotheni, okufaka amino acid (i-leucine, i-valine, i-isoleucine, i-threonine, i-lysine, i-methionine, i-phenylalanine, i-tryptophan), i-asparagine, i-glutamic acid, kanye namafutha, ama-carbohydrate (ushukela).Kanjani itiye le-ginger eliwusizo, futhi lilimazaItiye le-ginger yisiphuzo esizokusiza ukuba uthole ukufaneleka ngokomzimba nokuvumelana okungokomoya. Yasetshenziswa ekuphulukiseni kwaseNdiya naseChina ukudala, okwavela kamuva eYurophu futhi yafinyelela ezinsukwini zethu ngendlela engashintshi. Itiye le-Ginger Emhlabeni manje kunezinhlobo ezingaba ngu-30 zenjengezi, nokuthi zingaki izinhlobo zetiyi-ginger - futhi zingabhalisi.
