Ngokukadokotela, imithi yonke yokuguga kanye nekhambi lokuvimbela isikhathi esithile cishe cishe zonke izifo zikhona ngempela. Futhi asikhulumi ngephilisi elimangalisayo, noma mayelana ne-recipe eyimfihlakalo yempucuko yasendulo, futhi ngisho nangomuthi we-oriental exotic. Izondlo zokuzidla zifaka i-apula ejwayelekile kunazo zonke kule ndawo yokuhlonipha, njengoba ukwakhiwa komkhiqizo kucebile kakhulu ezintweni ezehlukene eziphilayo ezisebenzayo ezingahle zinconywe ukusetshenziswa kwansuku zonke njengesibopho. Ngaphezu kwalokho, ama-apula manje angatholakala ekuthengisweni kunoma isiphi isitolo nanoma yisiphi isikhathi sonyaka.
Ukwakhiwa kwamakhemikhali we-apula
Ochwepheshe bezokudla bathi okuwusizo kakhulu yimifino nezithelo zonyaka. Kulokhu, ama-apula nawo asezingeni eliphezulu kakhulu. Cishe wonke unyaka wonke sinethuba lokudla lezi zithelo, sikhulile emazweni angaphandle. Ukwakhiwa kwamakhemikhali we-apple fresh akuguquki ngisho nangemva kokugcina isikhathi eside. Umkhiqizo ungadliwa ngaphandle kokwesaba i-pesticides nezinye izinto ezingcolile.
Ukwakhiwa kwamakhemikhali we-apula kuhlanganisa:
- amanzi - ngaphezu kuka-85% we-mass mass;
- amaprotheni namafutha - cishe 1%;
- ama-carbohydrate compounds - cishe u-10%;
- ama-acids e-organic;
- izintambo zokudla;
- amavithamini: PP, A ngendlela ye-beta-carotene, iqembu B, C, E, H, K;
- i-microelements: iron, iodine, calcium, sodium, zinc, ithusi, i-chromium, i-phosphorus, i-selenium, njll.
Okubaluleke kunazo zonke yizinhlobonhlobo eziluhlaza zama-apula, okuqukethwe okuqukethwe kwe- carbohydrate . Ekubunjweni kwamakhemikhali we-apple eluhlaza, i-pectin ne-antioxidants nayo ikhona enomphumela omuhle esimweni sesimo senhliziyo. Ukusebenzisa njalo lezi zithelo ekudleni kungavimbela ukuhlaselwa yinhliziyo, izifo, izinhlungu, ukunciphisa i-cholesterol nokugcina ithoni ye-vascular.