anda. .. qowat mudafat ka zamin
anda aik behtareen aur mufeed ghiza hai jo maqbool o Maroof hai. ghizai ahmiyat ke aitbaar se doodh ke baad is ka number hai. anda har Umar aur har mausam mein istemaal kya jata hai. maqwi ghiza honay ke sath sath dimagh aur aankhon ko taqwiyat deta hai. bemari ke baad honay wali kamzoree mein mufeed hai. log usay mausam sarma ki ghiza khayaal karte hain lekin haqeeqat yeh hai ke mausam garma mein bhi mufeed hai .
anda protein, phosphorus aur calcium se bharpoor hai. ziyada arsa nahi guzra ke anday ko intehai maqwi ghiza khayaal karte hue bachon ko nashtay mein anda aur doodh dena zaroori samjha jata tha kyunkay walidain yeh yaqeen rakhtay thay ke bachon ki ghizai zaroriat ke liye yeh dono ashya kaafi hain. bachay inhen pasand karte ya nah karte jo walidain istetat rakhtay woh –apne bachon ko zaroor istemaal karate .
yeh woh zamana tha jab desi anda aasani se dastyab tha. magar ab sorat e haal yeh hai ke un desi andon ki jagah poultry farming ka daur hai. anday masnoi tareeqay se haasil kiye jatay hain. maamla yahan tak aa gaya hai ke poultry farming ke liye aur chozon ko jald bara karne ke liye yani andon ke qabil bananay ke liye masnoi harmons aur kimiklz khilaye jane lagey hain. is terhan sawal yeh peda ho gaya hai ke kya yeh anday maqwi ghiza ki hesiyat rakhtay hain ?
mahireen tib o sehat desi andon ki hesiyat ko tasleem karte hain .
desi se morad fitri tareeqay se haasil kardah hain. maghrib mein ab desi yani fitri tareeqay se peda honay wali ashya ke liye organic ka lafz istemaal hota hai jisay organic ( organic ) yani namiati anday. un organic ashya ki qeemat form ki ashya se ziyada hoti hai kyunkay yeh fitri aur maqwi ghiza ki hesiyat rakhtay hain jabkay masnoi farming ke anday maqwi ghiza ki hesiyat nahi rakhtay balkay bohat se amraaz ka sabab bhi hain .
jin mein jism mein cholesterol ki zayad-ti shaamil hai. is ke nateejay mein blood pressure barh jata hai aur amraaz qalb janam letay hain. yahi wajah hai ke ab mahireen tib logon ko ziyada anday khanay se mana karte hain aur awam mein bhi anday khanay ke hawalay se pehlay wala rujhan nahi raha. agar anday ka istemaal ho raha hai to ziyada raghbat se nahi hai. desi anday muyassar hon to un ki ghizai ifadiyat mein kisi ko shak nahi hai .
anday mein athaara qisam ke amino acids paye jatay hain. yeh jism ki nashonuma ke liye zaroori hain aur woh khoraak ke deegar ajzaa ko bhi jazo badan banatay hain jo dimagh aur jism dono ki sehat ke liye bhi na guzeer hain. jism mein shikast o reekht ke amal ko mutawazan banatay hain. warna jism mein koi bigaar ( marz ) peda ho sakta hai. un qabil tahleel madon ki madad se hamara jism harmons peda karne mein madad laita hai .
un acids ki madad se hazam (Moisture), mdafati nizaam ko mazboot bananay walay khaliyaat peda hotay hain. jandaroon se haasil honay wali koi bhi doosri khoraak –apne andar itnay amino acids nahi rakhti jis qader anday mein mojood hotay hain. anday mein mojood vitamin e ke baais khoon ke thakey ban'nay ki nobat nahi aati. anday sirf mardon ke liye balkay khawateen ke liye bhi itnay hi mufeed hain .
anday ki zardi mein kayi aqsam ki (Fats), tawanai bakhash ajzaa aur jism se fasid madon ko kharij karne walay ajzaa hotay hain jabkay safedi mein bhi (Albumin) aur proteins hotay hain. zardi Basarat , dimagh ke liye mufeed hai aur is mein mojood aik Ansar cholesterol ko khoon mein jazb honay mein madad deta hai. zardi qowat Hafza barhati aur dimaghi salahiyaton mein izafah karti hai. douran khoon aur aasabi nizaam ko behtar banati hai .
anday mein mojood hayateen is mein mojood deegar ajzaa ke sath mil kar is ki ifadiyat ko barha dete hain. yun anda jism ke har hissay ke liye mufeed hai. khoon ke surkh khaliye berhata aur cancer se bachao mein madad deta hai. yun hum keh satke hain ke anda aik aisi khoraak hai jis ko bachpan mein hi shuru kar diya jaye aur tamam Umar jari rakha ja sakta hai. rozana aik anda aur aik glass doodh ka shuru se istemaal zindagi bhar ke liye achi sehat rakhnay ke mutradif hai .
so gram anday mein hasb zail ghizai ajzaa paye jatay hain
tawanai 1632 hararay ( calories )
sodium 68 mili gram
vitamin ae 140 mili gram
corbohydrate 5. 7 mili gram
vitamin si 5. 10 mili gram
folaad 2.57 mili gram
lahmiaat ( protein ) 12. 8 mili gram
chiknai 11. 5 gram
calcium 54 mili letter
phosphorus 20 mili gram
protein gosht post, ragon aur pathon ki saakht ke kaam aati hai .
is se jism mein hararat aur taaqat peda hoti hai. calcium, folaad, phosphorus insani jism ke liye barri ahmiyat ke haamil hain. calcium pehphron ki saakht ko durust rakhnay, jism ki nashonuma mein pishaab mein tezabiyat daur karne mein ahem kirdaar ada karte hain. folaad khoon ke (Redness) zarraat peda karta hai. phosphorus asaab ko taqwiyat deta hai. anday mein maadni namak bhi paye jatay hain. Sheikh (Al Rais) bo Ali seena ke nazdeek anda taqwiyat qalb ke liye mufeed hai .
anda ubaal kar ya saalan mein pakka kar khaya jata hai. hamaray haan awam ki aksariyat anday ko nashtay ke ahem jazo ke tor par layte hai. mausam sarma mein andon ka halwa bhi banaya aur khaya jata hai. anday ko kabhi taiz aag par nahi pakana chahiye aur nah hi ziyada sakht pakana chahiye. ziyada pakanay ki soorat mein anday mein mojood safedi aur zardi ke muaser johar zael ho jatay hain. taiz aag par anday mein mojood protein zaya honay ka khadsha hota hai .
isi wajah se aam tor par anday ko half boil pakatay hain taakay johar muaser zael nah hon. anday ko ubaal kar chheel kar zardi samait khaya jata hai. baaz log kacha anda hi pi jatay hain magar munasib tareeqa yeh hai ke anday ko pani mein itni der tak abala jaye ke safedi pick jaye aur zardi pick jane ke qareeb ho yani poooray tor par nah pakay phir is anday ka chilka utaar kar zara sa namak aur mirch chidak kar khaya jaye, aik dosra tareeqa half boil khanay ka hai, anday ko doodh mein phaint kar shehad mila kar piinaa bhi mufeed hai .
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