Kwandon Ruwan Gwangwani

Tsarin samar da ƙwarya a cikin ruwan gwangwani ya haɗa da matakai kamar wankewa, barewa, tafasawa da kuma yin gwangwani. Yawanci ƙwarya a cikin ruwan gwangwani tana riƙe da ɗanɗano mai laushi da kauri, kuma ba sa buƙatar a bare su. Ana iya cin su da zarar an buɗe murfin, wanda hakan ya dace sosai.

Ƙwallon ruwan gwangwani yana da wadataccen sinadirai iri-iri kuma yana da tasirin tsaftace zafi da tsarkake jiki, daidaita hanji da kuma sanyaya huhu. Ya dace da amfani a lokacin busasshiyar rana, yana iya taimakawa wajen rage radadin makogwaro, kuma yana da tasirin wartsakewa da kuma sanyaya jiki.

Ana iya cin ƙwarya a cikin ruwan gwangwani shi kaɗai ko kuma a yi amfani da shi don yin kayan zaki iri-iri. Ana iya haɗa shi da ruwan zaki. A tafasa ƙwarya a cikin ruwan gwangwani da siliki na masara, ganyen masara ko karas a cikin ruwan zaki, sannan a sha bayan kankara don ya huce ya kuma rage zafin lokacin rani. Haka kuma ana iya yin sa a matsayin kayan zaki. A yi kayan zaki kamar kek ɗin ƙwarya a cikin ruwan da kuma miyar naman gwari don ƙara zaƙi da ɗanɗano. Wata hanya mai kyau ta jin daɗin wannan abincin ita ce a soya shi da wasu sinadarai don ƙara ɗanɗano da ɗanɗanon abincin.

Amfanin abinci mai gina jiki da fa'idodin lafiya: gyadar gwangwani tana da wadataccen sinadarin fiber na abinci, bitamin da ma'adanai, kuma tana da tasirin kawar da zafi da kuma tsarkake jiki, jika huhu da kuma rage tari. Tana iya taimakawa wajen narkewar abinci da kuma inganta metabolism. Ya dace a sha a lokacin busasshiyar yanayi, musamman don sanyaya makogwaro.