Festival means yummy food arrangements. During the Eid, Rezala and Karma are on the list of favorites. These two meat foods are fat-so they can be consumed in limited quantities. Senior Nutritionist Shamsunnahar Nahid of the Baridem Hospital said about this.
Rezala
Rezla is made with many materials. Of these, the beef reeds are delicious and fun. Meat is in the beef So playing beef rejuvenation will strengthen muscles. It contains plenty of minerals, which eliminate blood loss and supply oxygen to the body. B12, B6 and Biroofrubin, which provide energy to the body. However, there is a lot of fat in the beef, which increases the risk of heart disease. Excessive calf meat can increase blood fat levels. Besides, harmful for sodium is present in the beef. Increased meat consumption leads to increased constipation. Rezala is cooked with plenty of spices. Physical problems can be caused by eating this ingredient. Therefore, when cooking Rezaala should be cooked with less amount of spice. It is better to not eat more spicy raajala of old age.
Koma
Cormas can also be cooked with many ingredients. But the chicken meat palm is the most delicious. The fat content is relatively low. There is a lot of protein in chicken meat, which helps in body strength. Chicken meat has relatively low fat. It contains lots of iron. Eating more than chicken meat can cause problems in digestion. Cholesterol levels also increase if you play more than chicken meat.
The amount of fat increases when cooked with korma ghee. Those who have high levels of cholesterol in their blood, they should not eat gum cooked corms. It is better to eat cigarettes cooked with their ordinary oil. The cork is cooked with sugar. Those who consume sugar due to sugar intake may increase the fat content. But the korma between the cums and the rezala is comparatively better.
Be careful
After cutting chicken and beef, its white fat should be dropped. After throwing the white fat, cut meat into small pieces and after three to five minutes in hot water, there is no other risk.