Header
Fruits Vegetables  

 

 

 

 

Vegetables (Sabzian)

Vegetables (sabzian) are very useful and healthy for everyone. Vitamins are most important component of our life. If we do not have Vitamin A, so we will face the stomach problem. If we do not have Vitamin b so, we will face the Brain problem and if we do not have Vitamin C so we will have power less. We must eat vegetables, which is full of Vitamins and it is produce Vitamins in our bodies. Green vegetables are very healthy because it is full of all Vitamins. We should use fresh and clean vegetables. In this page, you can see the information about Vegetables benefits (sabzi ke fawaid ) Vegetables Benefits In Urdu and Roman Hindi .

Desitreatments Banner

Vegetables Benefits In Urdu

Sabzi Ke Fawaid

Vegetables Image

Vitamins hamari sehat o tandurusti ke liye aur jismani nashonuma aur taqat ke liye nihayat zarori aur faidemend hain. Agar jism ko Vitamins munasib miqdar mein na milen to jism ki nashonuma ruk jati hai, weight kam hone lagta hai, beenai kamzor ho jati hai aur aesaab ka nizaam bighar jata hai. Vitamins A ki kami se zaaf meyde aur vitamin B ki kami se zaaf e dimagh ki shikayat peyda ho jati hai. Vitamin C ke bagher bemari ka muqabla karne ki quwwat kam ho jati hai aur gums se peep aane lagti hai. Gharz vitamins hamari sehat o zindagi ke liye lazmi ajzaa hain.

Vitamins hasil karne ke liye tarkariyan sab se mufeed aur easy zariya hai. Yun to tarkariyon ke ilawa fruits mein bhi vitamins, protein waghera sehat bakhsh ajzaa maujood hote hain. Lekin baaz surton mein tarkariyan fruits par fauqiyat rakhti hain. Missal ke taur par Carrot mein Tangerine se vitamin A 10 guna ziyada, Vitamin B arhai guna ziyada aur Vitamin C 2 tehaai ziyada hota hai. Yehi dosri tarkariyon ka ilm hai.

Tarkariyon mein sabz patton wali tarkariyan (Sabziyan) Spinach, kaaho, Qulfa waghera sab se mufeed hain. In mein har qisam ke vitamin paaey jate hain.

Pumpkin, Turnip, Raddish, Onion, Carrot aur Tomato dosre no.par aate hain. In mein Vitamin A kisi qadar kam miqdar mein hota hai. Lekin Vitamin B aur C ki miqdar ziyada hoti hai aur maadni ajzaa bhi kafi hote hain.

Potato waghera nashastadaar tarkariyan teesre darjey par hain. Vitamin A aur B ke ajzaa in mein kam hote hain lekin nashasta, protein aur Vitamin C ki miqdar ziyada hoti hai.

Sehat o tandurusti ke liye in sab tarkariyon aur sabziyon ko mutawazin miqdar mein istemal karna be had zarori hai.

Vegetables ke istemal mein yeh ghalti aam taur par ho jati hai ke kisi aik sabzi ki khobiyan samne rakh kar ise be tahasha istemal kiya jata hai aur baqi sabziyon ko nazar andaaz kar diya jata hai. Halan ke mukhtalif vitamins aur deegar maadni ajzaa ki miqdar ke lihaz kam o besh sab vegetables istemal karni chahiye.

Tarkariyon Aur Sabziyon Ka Intekhab

Tarkariyon aur sabzian ka intekhab har shakhs ko apne mizaj ke mutabiq karna chahiye. Baaz sabzian garam mizaj walon ko faiyda pohnchati hain. Magar baaz sard mizaj walon ko faiyda bakhsh aur garam mizaj ke liye muzrat e rasa’n ho sakti hain. Is liye sabzi kharidte waqt is pehlo ko pesh nazar rakhna barha zarori hai.

Taza sabziyan vitamin, iodine aur maadniyat waghera jaise jism ke bunyadi anasir ka khazana hote hain.

Vegetables purchase karte waqt is aehtiyat ki barhi zarorat hoti hai ke wo fresh ho. Jin gharon mein refrigerators hon, vegetables ko un mein rakh kar un ki freshness dair tak barqarar rakhi ja sakti hai. Vegetables kharedne ke bad hasb e zeyl baton ka khayal rakhna zaroori hai.

Pattey wali vegetables ko bohat aehtiyat se uthana aur safai ke waqt mulaiymat se kaam lena chahiye. Ziyada raghrne se baaz zarori ghizai ajzaa waste ho jati hain.

Roots aur danthalon par gandagi aur germs ka imkaan ziyada hota hai. Is liye in ko barhi aehtiyat se saaf karna chahiye. Jo gharane sahib e taufeeq hon unhe chahiye ke is maqsad ke liye brush istemal karen.

Gobhi ke phool uar cabbage ko garam namkeen pani se kam az kam 10 minute tak dhona chahiye. Is tarha in par chipke hue germs halaak ho jate hain.

Vegetables ko mulaiymat ke sath peel off karna chahiye. Sakht hath se peel ke sath baaz aeham ghizai ajzaa waste ho jane ka imkaan hota hai.

Ziyada se ziyada ghizaeyat hasil karne ke liye halke peel ki vegetables ko asal halat mein pakana chahiye. Chilka utarne se ghizaeyat kam ho jati hai.

Vegetables ko pakane ke tariqon ka asal maqsad ghizaeyat hai, is liye masala dalte waqt unhe tasty, zod hazam aur ghizaeyat se bharpor banana zarori hai.

Kachi vegetables khana ziyada sodmand hai. Pakane se vitamins waste ho jate hain. Vegetables ko salim halat mein ya chote chote pieces mein cut kar ke pakaya jae. Lekin cut karte waqt yeh khayal rakhna zarori hai ke pieces yaksa size aur hajam ke hon, warna pakne mein tawazun nahi rahega. Kuch hisse ziyada pak jaenge yak ache reh jaenge.

Vegetables pakate waqt hasb e zeyl baton ka khayal rakhe.

Kam se kam boil karen aur itna ziyada taao na den ke is ki ghizaeyat kam ho jae. Jahan tak ho sake kam se kam waqt mein pakaey. Sabz rang ki tarkariyon ko pehle khule bartan mein pakaiye ta ke acidic maada bukharat ki shakal ikhteyar kar ke urh jae.

Tez khushbodar tarkariyan bhi khule bartan mein pakani chahiye. Pakane ke bad forum kha lena chahiye. Ziyada dair tak garam rakhne se ghizaeyat khatam yak am ho jati hai.

Vegetables pakate waqt in mein soda milana gher mufeed hai. Soda ke use se bohat se vitamins waste ho jate hain. Vegetables mein hasb e zeyl tanasub se mukhtalif ajzaa istemal karni chahiye. Sabzi half kg, Butter 50 gram, zeera 1 full spoon, salt 1 tea spoon, mirchen 2 ya 3 adad, pani kam se kam miqdar mein.

 

 

More Links

 

 

Copy Right 2012-2015 www.Meriduniya11.com