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Hiki ke ʻoi aku ka maikaʻi o nā huahana Duo ma mua o kēlā me kēia huahana. Eia kekahi mau hui ʻana e hoʻokō ai nā huahana i kekahi i kekahi a e hoʻoikaika maikaʻi i ko mākou kino.
1. Oatmeal + wai ʻalani
Inā makemake ʻoe e pili i ka oatmeal no ka ʻaina kakahiaka, a laila e hoʻohui i kēia mea hoʻonani i ke aniani wai ʻalani. He waiwai kēia mau kīʻaha ʻelua i nā phenols - e hoʻokumu lākou i ka digestion a hoʻomaʻamaʻa i ka hana ʻana o nā kelepa sebaceous. He hui maikaʻi loa kēia o nā huahana no ka ʻai ʻana.
2. Mele + kokoleka
ʻAʻole kēia hui ka mea kaulana loa, a makehewa. ʻO kēia mau huahana ʻelua he kumu ia o nā antioxidants a hāʻawi pū i ke kino i ka ikaika e pale aku i nā hopena ʻino o ke kaiapuni, hoʻomaʻamaʻa hou i ka ʻili, hoʻomaʻamaʻa i ka hana o ka lolo a me ka ʻōnaehana nerve a hoʻoikaika i ka naʻau.
3. Rosemary + ʻiʻo
ʻAʻole makehewa ka chef kaulana i ke kuke ʻana i kaʻiʻo me ka hoʻohana ʻana i ka rosemary. ʻOiaʻiʻo, me ia ʻoi aku ka ʻono o ka ʻiʻo. Loaʻa nā Rosemary i nā antioxidants, hiki ke hoʻopau i nā carcinogens i hoʻokuʻu ʻia i ka wā o ka kuke ʻana i kaʻiʻo.
4. Pua + puaʻa
ʻO ka puaʻa momona - kahi kumu o selenium, kahi e pale ai i ka hoʻokumu a me ka hoʻomohala ʻana o nā hunaola maʻi ʻaʻai. Aia i ka cabbage ka sulforaphane, kahi e hoʻonui ai i ka hana o selenium e 13 mau manawa. Ma waho aʻe, e kōkua pū kekahi mea kanu i ka pale ʻana i ka ʻai o kaʻiʻo kaumaha ka puaʻa.
5. ʻAvocado + spinach
ʻO Spinach kahi kumu o ka wikamina A, i pili i ka mahele o ka momona-hiki ke hoʻoheheʻe ʻia. ʻO kēia ka manaʻo no ka assimilation o ka wikamina e pono ai ka launa pū ʻana me nā momona mea kanu, kahi i loaʻa ka avocado pono.
6. ʻO Tomato a me ke akepaʻa
ʻO kekahi o nā hui pono loa o nā huahana. ʻO ke ake he kumu maikaʻi o ka hao, kahi i hoʻopili maikaʻi ʻia i ka hui pū ʻana me ka huaora C. Loaʻa i nā Tomato ka nui o nā huaora a loaʻa i ka makahiki holoʻokoʻa.
7. ʻO Tomato + ʻaila ʻoliva
ʻO ka lycopene mea, hāʻawi i nā ʻōmato i ko lākou ʻulaʻulaʻulaʻula e hāʻawi i kahi hopena maikaʻi i ka puʻuwai a me ka ʻōnaehana vascular. Aia i loko o ka ʻaila ʻoliva ka monosaturated fatty acid, ka mea e kōkua ai i ka lycopene e omo nui ʻia.
8. Parsley + lemona
ʻAʻohe mea e manaʻo e hoʻohana pū i kēia mau huahana, akā ʻo ka lemon a me ka pā paʻi e hana i kahi lole maikaʻi a i ʻole marinade! Loaʻa i nā mea kanu ʻōmaʻomaʻo ka hao a me ka huaora C mai ka lemona e kōkua maikaʻi iā ia e komo i loko o ke koko.
9. Tī ʻōmaʻomaʻo + lemona
ʻO ka maʻamau o ka inu ʻana i ke tī ʻōmaʻomaʻo me kahi ʻāpana o ka lemon e hiki ke hoʻohuli i kahi hopena kupaianaha. ʻO ka tī ʻōmaʻomaʻo kahi antioxidant, a ʻo ascorbic acid mai ka lemona e hoʻonui i kona omo ʻana e ke kino a kōkua ia e hōʻalo i nā maʻi e like me ka maʻi ʻaʻai, ka maʻi kō, a me nā maʻi puʻuwai.
10. ʻO Yoghurt + nā mea kanu
Hoʻopiha i kā mākou papa inoa o nā hui pono o nā huahana e hui pū me ka yogurt a me nā mea kanu - kūpono no nā salakeke! Loaʻa i ka yogurt maʻemaʻe ka nui o ka calcium, hoʻomaikaʻi i ka hana o ka ʻōpū o ka ʻōpū, a paipai i ka microflora maʻamau. Loaʻa i nā mea kanu ka fiber, kahi e hoʻonui ai i ka absorption o ka calcium.
No nā mea hou aʻe e pili ana i nā pālua meaʻai e nānā i ke wikiō ma lalo:
