Abinci mai gina jiki da ɗanɗanon abincin gwangwani

Asarar abinci mai gina jiki yayin sarrafa abincin gwangwani bai kai na girkin yau da kullun ba

Wasu mutane suna tunanin cewa abincin gwangwani yana rasa abubuwa masu gina jiki da yawa saboda zafi. Sanin yadda ake samar da abincin gwangwani, za ku san cewa zafin dumama abincin gwangwani shine 121 °C kawai (kamar naman gwangwani). Zafinsa yana da kusan 100 ℃ ~ 150 ℃, kuma zafin mai lokacin soya abinci bai wuce 190 ℃ ba. Bugu da ƙari, zafin girkinmu na yau da kullun yana tsakanin digiri 110 zuwa 122; bisa ga binciken Cibiyar Abinci da Gina Jiki ta Jamus, yawancin abubuwan gina jiki, kamar: furotin, carbohydrates, mai, bitamin A, D, E, K, ma'adanai potassium, magnesium, sodium, calcium, da sauransu, ba za a lalata su a zafin jiki na 121 °C ba. Akwai wasu bitamin C da bitamin B masu rauni a zafi kawai, waɗanda ke lalacewa kaɗan. Duk da haka, matuƙar an dumama dukkan kayan lambu, ba za a iya guje wa asarar bitamin B da C ba. Bincike daga Jami'ar Cornell a Amurka ya nuna cewa ƙimar abinci mai gina jiki na gwangwani na zamani ta amfani da fasahar zafi mai sauri ta fi sauran hanyoyin sarrafawa.