Lapho isitshalo siphelele noma ingxenye yaso idliwa, kuvame ukubizwa imifino. Ukutshalwa kwalezi zitshalo, ezimweni eziningi kwenziwa kuphela ngenhloso yokudla kwabantu, kanye nezilwane ngesikhathi senqubo yokuzalanisa.
Ukubizwa imifino, kuyadingeka ukuthi umbala wamaqabunga uhlaza, yize kukhona okunye ukudla okubhekwa njengemifino kodwa okungabonakali ngokuba nalowo mbala: isizathu sesidingo sombala yi-chlorophyll pigment, eyehluka ngokuya ngezimpawu zokudla futhi ichaze ukwehluka kwamathoni aluhlaza.
I- imifino, empeleni, bangabeqembu eliphelele lemifino, njengoba lokhu kubanzi futhi kufaka lapho konke ukudla okukhiqizwa engadini.
I- ukukhiqizwa kwemifino emhlabeni kubaluleke kakhulu, futhi zimele iqembu lesibili lokudla elikhiqizwa kakhulu emhlabeni, ngemuva kokusanhlamvu. Inani lokudla okunomsoco wemifino liyamangalisa, futhi yize liqukethe inani eliphansi lamaprotheni, amafutha kanye nokuqukethwe kwekhalori, ine- inani elikhulu lamavithamini (A no-C) kanye nefayibhaImifino ingama-80% amanzi noma kunjalo.
Kunoma ikuphi, imifino kufanele igezwe ngamanzi amaningi ngaphambi kokudla, bese ibekwa esitsheni esihlanzeke kahle ukuze kuqinisekiswe ukuthi onke amagciwane akhona kwimifino, aqoqana ngesikhathi sokukhula kwesitshalo, asusiwe. Ukuba khona kwama-microorganisms kwimifino engageziwe kahle nokudla okungaphekiwe, kudala ukuvela kwezifo eziningi ezifana isifo sofuba amagagasi izibungu zomhlaba.
I- imifino Imvamisa zifakwa ekudleni ngendlela yazo eluhlaza kakhulu, okunongwe kakhulu ngohlobo oluthile lwamafutha noma uviniga: lokhu kudla kubizwa ngokuthi isaladi, futhi kunezinhlobo ezahlukahlukene kubandakanya izinhlobo eziningi zemifino. Kunoma ikuphi, bayavuma ezinye izinhlobo zokudla ezifana nesitimu, okugazingiwe noma okuthosiwe: abanye baze bahlanganise nemifino ukuze bakwazi ukuyidla ngendlela ewuketshezi.
Ngokwesiko lokupheka laseNtshonalanga, imifino ivame ukukhishwa ngandlela thile ngokukhanga ekunambithekeni Kubantu abaningi, ikakhulukazi izingane: ukufakwa kwemifino ekudleni kokuqala kubalulekile ukugxilisa ukubaluleka kokudla lolu hlobo lokudla.
Ngenxa yezizathu ezehlukene ukuthi abanye abantu bakhetha ukuba nokudla lapho bengadli khona imikhiqizo ethathwe ezilwaneni, bese belandela ukudla okuncike kwimifino kuphela: lokhu kudla kubizwa ngokuthi wukudla kwemifino.
I- ukusetshenziswa kwemifino kunikela kakhulu micronutrients ezisebenza njengama-antioxidants, futhi evikela labo abazisebenzisayo kwezinye izifo ezingalapheki ezifana nezifo zenhliziyo, njengomdlavuza kanye ubuqotho bezicubu zomzimba eziningi. Kungakho zihlelwe ezingeni lesibili eliyisisekelo lephiramidi yokudla.
| 1. I-artichoke |
| 2. Ithanga |
| 3. I-Alfalfa ihluma |
| 4. uKol |
| 5. Ukholifulawa |
| 6. Iparsley |
| 7. Ulethisi |
| 8. Ikhoriyanderi |
| 9. Iklabishi |
| 10. Alcaucil |
| 11. Arugula |
| 12. Ukubhoboza |
| 13. Amahlumela kabhontshisi |
| 14. Ishadi |
| 15. Ikhukhamba |
| 16. Isithombo sebhitrudi |
| 17. Chaucha |
| 18. iZucchini |
| 19. Umhluzi |
| 20. I-Asparagus |
| 21. Amakhakhasi |
| 22. Sage |
| 23. Amahlumela eBrussels |
| 24. Isipinashi |
| 25. Isilimo esidliwayo esinamagatsha anamanzi |
