सिस्ने झोल ( SISNE JHOL )

Nettle known as “ Sisno” in Nepali, have a high nutritional value, including calcium, magnesium, iron, and vitamins A , B , C and dietary fiber. It is commonly cooked by the hill-area population as a soup or combined with the staples to make a thick broth.Sishne Jhol is prepared with a combination of edible wild varieties of nettle leaves and okra and is a typical Himalayan cuisine served with cooked rice. Many wild varieties of nettle are grown in these regions some of which are edible such as Urtica dioica locally called “ghario sishnu”, Laportee terminalis “patle sishnu”, and Girardinia diversifolia “bhangrey sishnu”. Today, nettle soup is mostly eaten in Scandinavia, Iran, Ireland, and Eastern Europe, with regional differences in recipe, however historically consumption of nettles was more widespread. Nettle stew was eaten by inhabitants of Britain in the Bronze Age, 3000 years ago. The consumption of young stinging nettle in medieval Europe was used medicinally, primarily as a diuretic and to treat joint pain and arthritis, hay fever and as a blood purifier.

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Nettle known as “ Sisno” in Nepali, have a high nutritional value, including calcium, magnesium, iron, and vitamins A , B , C and dietary fiber. It is commonly cooked by the hill-area population as a soup or combined with the staples to make a thick broth.Sishne Jhol is prepared with a combination of edible wild varieties of nettle leaves and okra and is a typical Himalayan cuisine served with cooked rice. Many wild varieties of nettle are grown in these regions some of which are edible such as Urtica dioica locally called “ghario sishnu”, Laportee terminalis “patle sishnu”, and Girardinia diversifolia “bhangrey sishnu”. Today, nettle soup is mostly eaten in Scandinavia, Iran, Ireland, and Eastern Europe, with regional differences in recipe, however historically consumption of nettles was more widespread. Nettle stew was eaten by inhabitants of Britain in the Bronze Age, 3000 years ago. The consumption of young stinging nettle in medieval Europe was used medicinally, primarily as a diuretic and to treat joint pain and arthritis, hay fever and as a blood purifier.

Description

सिस्नोमा हुने भिटामिन ए,भिटामिन बि,भिटामिन सी,लौहतत्व, पोटासियम, म्यागानिज, क्याल्सियम, प्रोटिन, फ्याट, कार्बोहाइड्रेट, फाइवर, फस्फोरस जस्ता पौष्टिक तत्त्व पदार्थको कारण उत्तरी तथा पूर्वी युरोपमा यसको झोल लामो समय देखि प्रचलित रहेको छ। यसमा २५% सम्म् प्रोटिन हुन्छ त्यसैले यो शाकाहरीहरूको लागि अति उत्तम भोजन हो।यो अति मुल्यवान ‘गउडा चीज'(Gouda) र यार्ग (Yarg)चीज मा स्वादको लागि प्रयोग गरिन्छ। सिस्नोले मुटुसम्बन्धी समस्या निको पार्न र उच्च रक्तचापलाई नियन्त्रण गर्नमा सघाउ पुर्याउँछ ।यो मधुमेह रोगी , प्रोस्टेड, ग्ल्याण्ड र बाथको समस्या भएका मानिसका लागि पनि निकै उपयोगी हुन्छ शरीरमा रगतका नयाँ सेल बनाउनमा महत्त्वपूर्ण भूमिका खेल्छ ।पिसाबको संक्रमण हुनेहरूले पनि नियमित सिस्नो सेवन गर्दा फाइदा पुग्छ । शरीरमा भएका विभिन्न एलर्जीको समस्या समाधानमा र शरीर दुख्ने समस्यामा पनि सिस्नो सेवनले फाइदा पुर्याउँछ ।नेपाल मा मानिस वा पशुको हातखुट्टा भाँचिएमा सिस्नुको लेपन लगाएर काम्रो बाँध्ने चलन विद्यमान छ ।