Полезные свойства и противопоказания дыни: как действует на почти, пищеварение, фигуру и настроение

Дыня

Дыня – однолетняя бахчевая культура. Дает крупные сладкие плоды – ложные ягоды. Их едят в свежем виде, используют для приготовления компота, варенья, цукатов. Корки, семена и мякоть обладают лечебными свойствами. Продукт полезен для иммунитета, пищеварения, сердца и сосудов, настроения. Обладает мочегонным и слабительным эффектами.

Название на латыни: Cucumis melo
Название по-английски: Melon
Семейство: Тыквенные
Полезные свойства и противопоказания дыни: как действует на почти, пищеварение, фигуру и настроение

В сочной мякоти дыни содержится множество витаминов и других ценных веществ. Это позволяет использовать плоды не только в кулинарии, но и в лечебных, косметических и диетических целях. В чем заключается польза дыни? Как ее применять для красоты и здоровья?

Описание и особенности созревания

Дыня относится к семейству тыквенных. Представляет собой однолетнюю травянистую культуру с длинными стелющимися стеблями. От основного стебля отходит по несколько боковых побегов. Среди гибридных сортов встречаются кустовые разновидности с укороченными плетями. Крупные листья на длинных черешках располагаются на стебле очередно. По форме листья пятилопастные или цельные, с легким опушением. Из пазух листьев растут усы, укореняются в почве для получения дополнительного питания.

Начинает цвести с середины июня. Формирует мужские и женские цветки. Ранние сорта начинают плодоносить уже через 55 дней с момента появления ростков, поздние – через 100–110 дней. Плод дыни – ложная ягода. Форма бывает продолговатой, приплюснутой, округлой. Корка желтая или зеленоватая. Мякоть душистая, сладкая, желтого цвета.

Правила выбора и хранения

Как угадать сладость и вкус ягоды? Чтобы выбрать по-настоящему вкусную и полезную дыню, нужно придерживаться шести правил.

  1. Отсутствие повреждений. На кожуре не должно быть трещин, вмятин. В повреждения проникают болезнетворные микроорганизмы. Они не только вызывают порчу мякоти, но и могут стать источником заражения инфекционными заболеваниями.
  2. Цвет. Зеленые пятна на кожуре дыни указывают на незрелость плода, коричневые – на его порчу.
  3. Звук. Если стукнуть по спелой дыне рукой, будет слышен глухой звук.
  4. Плодоножка. У спелого плода сухой «хвостик».
  5. Аромат. Спелая дыня источает сладкий медово-грушевый аромат. Незрелая – почти не пахнет.
  6. Мягкость. Определить спелость можно легким нажатием пальцем на основание плода. Если плотный – недостаточно спелый.

Довольно долго может храниться дыня в темном прохладном подвале. Ее кладут в сетку и подвешивают. При хранении сразу нескольких дынь развешивают их на расстоянии, следят, чтобы не было точек соприкосновения. Нельзя хранить плоды рядом с картофелем и яблоками – такие «соседи» выделяют этилен, способствующий быстрому перезреванию.

Целую дыню можно хранить в холодильнике до недели. Для увеличения срока хранения ее заворачивают в бумагу. Разрезанный плод нельзя держать в холодильнике дольше суток. Если остаются излишки дыни, ее лучше нарезать ломтиками и заморозить.

Польза дыни и химический состав

В свежем виде дыня относится к диетическим продуктам – ее калорийность составляет всего 33 ккал на 100 г. В вяленой и сушеной «царице бахчи» калорий гораздо больше – до 300 ккал. В ароматной мякоти содержится много клетчатки и сока. Дыня на 90% состоит из воды. Остальные 10% распределены между белками, жирами, углеводами и золой.

Содержание витаминов и минералов

В химическом составе дыни множество полезных веществ – витаминов и минералов. Особенно ценными считаются восемь соединений.

  1. Калий – способствует снижению давления.
  2. Магний – укрепляет сердце, борется с холестериновыми бляшками.
  3. Кальций – способствует укреплению костных тканей, предупреждает развитие остеопороза.
  4. Железо – повышает уровень гемоглобина, предупреждает развитие анемии.
  5. Витамин А – предотвращает атеросклеротические изменения на стенках сосудов.
  6. Витамины группы В – нормализуют обменные процессы, укрепляют нервную систему.
  7. Витамин Е – снижает артериальное давление, предотвращает образование тромбов.
  8. Витамин С – укрепляет иммунитет, повышает эластичность капилляров.

Все эти витамины содержатся в дыне в достаточно высокой концентрации. Введение спелых плодов в ежедневный рацион в летний и осенний период помогает избежать авитаминоза, укрепляет иммунитет.

Целебные свойства

Ценное свойство дыни для женщин заключается в нормализации гормонального фона, для мужчин – в повышении потенции. Кроме этого, лечебные свойства дыни оказывают комплексное воздействие на весь организм. Целебную силу дыне придают девять свойств.

  1. Тонизирующее. При регулярном употреблении повышается физическая активность, выносливость, улучшаются мыслительные способности.
  2. Мочегонное. Излишки жидкости мягко выводятся из организма. Это свойство используется в диетологии, при лечении гипертонии, заболеваний почек.
  3. Желчегонное. Способствует стабильному, регулярному оттоку желчи, что улучшает состояние при панкреатите.
  4. Общеукрепляющее. За счет насыщения организма витаминами и минеральными солями повышаются защитные способности организма.
  5. Слабительное. При запорах оказывает мягкое слабительное действие.
  6. Очищающее. При регулярном употреблении дыня хорошо очищает кишечник от шлаков, выводит из организма токсины, немного понижает содержание в крови вредного холестерина.
  7. Участие в кроветворении. Многие вещества, содержащиеся в дыне, способствуют улучшению показателей крови.
  8. Укрепление нервной системы. Введение дыни в ежедневный рацион способствует стабилизации эмоционального фона — снижается выраженность депрессии, агрессии.
  9. Укрепление суставов и костей. Дыню рекомендуют при подагре, ревматизме, артрите. Ее употребление уменьшает отеки, снижает выраженность болевого синдрома, частично возвращает подвижность суставов.
Иногда возникают споры – к фруктам, ягодам или овощам относится дыня? Многие продавцы и кулинары придерживаются мнения, что это десертный овощ. Но ботаники утверждают, что дыня – ложная ягода.

Лечение заболеваний

Лечебными свойствами обладают все части дыни – мякоть, корки, семена. В народной медицине используют разные рецепты, состав ингредиентов зависит от конкретного заболевания.

Мякоть

Применение мякоти дыни распространено при лечении простудных заболеваний, проблемах с кишечником.

  • Депрессия. В состав дыни входят вещества, способствующие выработке серотонина. При депрессии свежую мякоть включают в ежедневный рацион.
  • Пневмония, бронхит, астма. Мякоть разминают, делают из нее грудной компресс.
  • Нарушение пищеварения. При запоре, проблемах с кишечником устраивают разгрузочный день на дыне.
  • Цирроз печени. Мякоть вводят в ежедневный рацион в умеренном количестве. Дыня облегчает состояние за счет высокой очищающей способности.

Сок

В соке содержится более высокая концентрация полезных веществ. Его применяют при самых разных болезнях.

  • Кашель и насморк. Свежий дынный сок пьют дважды в день по одному стакану.
  • Профилактика гельминтов. Детям дают по половине стакана дынного сока в день для предотвращения появления глистов.
  • Аллергия. Снять приступ аллергии помогает теплая ванна с добавлением в воду стакана дынного сока и кожуры.
  • Мочекаменная болезнь. Для размягчения камней в почках дважды в день принимают по половине стакана дынного сока с добавлением отвара петрушки.

Дини в теплице

Семена

Семена дыни обладают более выраженными лечебными свойствами, чем мякоть. Их часто используют для лечения заболеваний почек, снижения уровня сахара в крови.

  • Камни в почках. Одну столовую ложку дынных семян заливают стаканом горячего молока. Настаивают в течение получаса, фильтруют. Принимают теплым по половине стакана до еды. Частота приема – дважды в день. Кроме мочекаменной болезни, настой семян с молоком лечит заболевания простаты.
  • Импотенция. Ежедневно разжевывают и проглатывают 2 г семян.
  • Венерические заболевания. Семена перемалывают в кофемолке или блендере. В 300 мл кипятка добавляют одну чайную ложку порошка, 20 минут томят на водяной бане. Отвар принимают перед едой в течение двух–трех недель.
  • Отеки. В стакан кипятка добавляют одну столовую ложку целых семян, настаивают в течение трех часов. Принимают по 100 мл до пяти раз в день.
  • Сахарный диабет. При повышенном сахаре одну столовую ложку измельченных семян заливают стаканом кипятка, настаивают до полного остывания. Принимают трижды в день перед едой по полному стакану.

Кожура

В кожуре, кроме витаминов и минералов, содержится хлорофилл. Он оказывает лечебное воздействие при многих заболеваниях.

  • Носовые кровотечения. Из свежей кожуры отжимают сок, закапывают по две–три капли в каждую ноздрю.
  • Ангина и бронхит. Корки измельчают, заворачивают в марлю, делают компрессы на область груди или горла.
  • Ожоги и гематомы. Прикладывают свежую корку к поврежденному месту.
Дынная мякоть обязательно должна присутствовать в ежедневном меню при лечении антибиотиками. Она обладает сразу двумя полезными свойствами – усиливает действие таблеток и снижает их токсичное воздействие на организм.

Противопоказания и возможный вред

Вред дыни минимален – негативные последствия возможны только при неумеренном потреблении или наличии аллергии. Выделяют следующие противопоказания дыни:

  • сахарный диабет;
  • гастрит и язвенная болезнь желудка;
  • стадия обострения болезней печени и почек;
  • воспалительные процессы в кишечнике.

На поздних сроках беременности из-за мочегонного действия дыни могут возникнуть неприятные ощущения. Во время грудного вскармливания дыню едят небольшими порциями, наблюдают за самочувствием ребенка. Большое количество съеденной матерью мякоти плода может вызвать нарушение пищеварения, понос у ребенка.

Судя по отзывам, дыню лучше не есть на голодный желудок, не употреблять одновременно с молоком и алкогольными напитками. У людей с чувствительной пищеварительной системой это сочетание вызывает побочный эффект – диарею.

Использование в диетическом питании

Несмотря на сладость, бахчевую культуру часто включают в меню диет. Полезные свойства дыни способствуют мягкому и эффективному похудению. В диетологии используются четыре свойства плода.

  1. Улучшение обмена веществ. Дыня ускоряет метаболизм, способствует получению энергии из жировых отложений.
  2. Быстрое насыщение. Дыня – питательный продукт, содержащий только полезные для организма вещества. Сочная мякоть на длительное время дает эффект насыщения, не засоряя организм шлаками и лишними калориями.
  3. Очищение кишечника. Клетчатка способствует очищению кишечника, нормализует его работу. Пища быстрее переваривается, откладывается меньше жиров в проблемных местах.
  4. Выведение жидкости. Мочегонный эффект дыни избавляет организм от излишков жидкости, способствуя снижению массы тела.

Фреш из дыни

Суть диеты

Монодиета на дыне представляет собой проведение разгрузочных дней раз в неделю. В эти дни разрешается питаться только дыней, выпивать не менее двух с половиной литров чистой минеральной или родниковой воды.

В остальные дни также рекомендуется придерживаться диетического питания – вводить в рацион нежирные продукты с низкой калорийностью. Полностью надо исключить хлеб, выпечку, картофель, мучные изделия.

Продолжительность диеты – два месяца. За это время будет всего восемь разгрузочных дней. Количество мякоти на день – около 1,5 кг – делят на шесть приемом пищи – примерно по 250 г на один раз. Если чувство голода нетерпимое, к меню разгрузочного дня можно добавить небольшую порцию натурального обезжиренного йогурта. За время диеты можно сбросить от 4 до 7 кг.

Для поддержания достигнутых результатов продолжают устраивать профилактические разгрузочные дни на дыне один раз в две недели. Однако учтите, что сезон закончится, поэтому продукт лучше заготовить впрок – заморозить.

Применение в косметологии

Мякоть и семена дыни часто применяют в домашней косметологии. Из них делают маски для лица, средства для волос.

Для лица

Дыня оказывает комплексное воздействие на кожу – смягчает ее, обогащает витаминами и питательными веществами, слегка отбеливает. На основе ароматной ягоды готовят пять средств для любых типов кожи.

  1. Для отбеливания. Столовую ложку сухих дынных семян измельчают, заливают половиной стакана кипятка, настаивают до полного остывания. Настой фильтруют, используют для протираний кожи дважды в день.
  2. От сухости. Смешивают по столовой ложке размятой дынной мякоти и виноградного сока. Массу распределяют по лицу, через 15 минут смывают.
  3. Для увлажнения. Смешивают пару ложек дынной мякоти, десертную ложку растительного масла и яичный желток. Смесь наносят на кожу, держат около 20 минут.
  4. Для питания. Смешивают по столовой ложке дынного сока, растительного масла и сметаны. Добавляют немного ячменной муки до консистенции густой сметаны. Смесь распределяют по лицу и шее, через 15 минут излишки удаляют ватным тампоном, смоченным в зеленом чае.
  5. От прыщей. Кусок дыни разминают в пюре, смешивают с взбитым яичным белком и кефиром. Распределяют по лицу, держат до получаса.

Для волос

Дыню можно наносить на волосы любой степени жирности. При ее регулярном применении локоны становятся более мягкими и шелковистыми. Инозит и кремний способствуют укреплению волосяных фолликулов, останавливают выпадение. Используют три маски.

  1. Для укрепления. Втирают свежий сок в кожу головы за десять минут перед мытьем.
  2. Против жирности. В стакан дынного сока добавляют столовую ложку лимонного. Наносят на кожу головы, держат около десяти минут.
  3. Для блеска. Дынным соком смачивают волосы по всей длине, укутывают полиэтиленом и полотенцем. Держат около 20 минут.

Девушка вдыхает аромат дыни

Заготовки на зиму

В продаже ягода встречается только в летнее и осеннее время. Но можно заготовить дыню на зиму, чтобы круглый год радовать себя ароматным десертом. Из дынной мякоти готовят компоты, варенье, густой ароматный мед.

Сушеные дольки

Описание. Вяленая дыня хранится всю зиму. Из нее можно потом варить компоты, использовать заготовки для лечения. В процессе сушки большинство витаминов и питательных веществ сохраняется.

Пошаговый рецепт

  1. Дыню разрезают, очищают от семян и корки.
  2. Мякоть нарезают нетолстыми полосами.
  3. Раскладывают на решетку духовки, разогретой до 220˚С.
  4. Через 15 минут температуру снижают до минимальной, дверцу приоткрывают.
  5. Сушат в течение шести часов, переворачивая дольки через каждые полчаса.

Компот

Описание. Компот можно готовить не только из дыни, но и добавлять в него другие ягоды, фрукты. Для придания пикантного вкуса и аромата дынный компот приправляют корицей, гвоздикой, апельсиновой или лимонной цедрой.

Пошаговый рецепт

  1. Дыню очищают, нарезают 500 г небольшими кусками.
  2. Варят сироп из литра воды и 650 г сахара, кипятят до десяти минут.
  3. Высыпают в сироп куски дыни, кипятят три–четыре минуты.
  4. В стерильные банки выкладывают мякоть, заливают сиропом, закатывают.
  5. Банки переворачивают, укутывают, оставляют до остывания.

Варенье

Описание. Дынное варенье получается нежным и душистым. Немного недозревшая дыня остается плотной, спелая – разваривается в джем.

Пошаговый рецепт

  1. Килограмм дынной мякоти нарезают некрупными кубиками, заливают 300 мл воды.
  2. Проваривают не более пяти минут, воду переливают в другую кастрюлю, а кубики быстро промывают холодной водой.
  3. В дынный отвар всыпают 1 кг сахара, готовят сироп.
  4. Опускают в него дыню, настаивают в течение шести часов.
  5. Остывшее варенье снова ставят на огонь, кипятят три минуты и остужают. Процедуру повторяют еще дважды.
  6. При последнем кипячении добавляют 5 г ванилина и 4 г лимонной кислоты.
  7. Варенье разливают по стерильным банкам, закатывают.
Дыня хорошо сочетается с бананами. Можно сварить ароматный джем, взяв по килограмму дыни и банана и два килограмма сахара.

Дыня с прошутто

Дынный мед

Описание. Дынный мед – оригинальная, натуральная сладость, которая варится без добавления сахара. Для его приготовления нужно брать сочные, но спелые плоды.

Пошаговый рецепт

  1. Дыни очищают от корок, семян, режут на крупные куски.
  2. Мякоть пропускают через мясорубку или соковыжималку.
  3. Отжимают максимально возможное количество сока.
  4. Сок переливают в кастрюлю, ставят на небольшой огонь.
  5. Периодически снимают пенку, кипятят до густоты.
  6. Мед разливают по стерильным банкам, закатывают.

Цукаты

Описание. Впрок можно сделать цукаты из дыни. Они долго хранятся при комнатной температуре. Цукаты добавляют в мюсли, десерты, мороженое. Любителям натуральных сладостей они успешно заменяют конфеты.

Пошаговый рецепт

  1. Дыню очищают, мякоть нарезают на произвольные кусочки красивой формы и одинакового размера.
  2. В кастрюлю наливают пол-литра воды, добавляют две столовые ложки лимонного сока. В кипяток опускают куски мякоти, проваривают не более пяти минут.
  3. Жидкость сливают.
  4. Варят сироп из пол-литра воды и трех стаканов сахара.
  5. В сироп опускают проваренную дыню, кипятят 15 минут, остужают и настаивают около восьми часов. Процедуру повторяют еще дважды.
  6. При последней варке добавляют еще три ложки лимонного сока.
  7. Достают остывшие дольки дыни, раскладывают на противне.
  8. Ставят в выключенную духовку на неделю. Дверцу оставляют приоткрытой.
  9. Цукаты обваливают в 100 г сахарной пудры, подсушивают еще два–три дня.
  10. Готовый продукт складывают в чистые и сухие стеклянные банки, накрывают тканевой салфеткой.

Если учитывать противопоказания и возможные побочные действия, лечение дыней в домашних условиях принесет только пользу. Ее мякоть – натуральный источник витаминов, фолиевой кислоты, клетчатки. Введение дыни в ежедневный рацион благотворно сказывается на состоянии здоровья.

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