{"id":7188,"date":"2021-09-24T00:00:00","date_gmt":"2021-09-23T23:00:00","guid":{"rendered":"https:\/\/instrid.sk\/uncategorized\/susene-ovocie-nemusi-byt-iba-desiata-rychle-recepty-zdroj-vitaminov\/"},"modified":"2021-09-24T00:00:00","modified_gmt":"2021-09-23T23:00:00","slug":"susene-ovocie-nemusi-byt-iba-desiata-rychle-recepty-zdroj-vitaminov","status":"publish","type":"post","link":"https:\/\/instrid.sk\/en\/archiv\/susene-ovocie-nemusi-byt-iba-desiata-rychle-recepty-zdroj-vitaminov\/","title":{"rendered":"Su\u0161en\u00e9 ovocie nemus\u00ed by\u0165 iba r\u00fdchla desiata"},"content":{"rendered":"<h3><strong>Su\u0161en\u00e9 ovocie zdrojom vitam\u00ednov\u00a0<\/strong><\/h3>\n<p>Ak e\u0161te nie ste pripraven\u00ed sa definit\u00edvne rozl\u00fa\u010di\u0165 s letom, sk\u00faste si ho pripomen\u00fa\u0165 konzum\u00e1ciou su\u0161en\u00e9ho ovocia. Su\u0161en\u00e9 ovocie nemus\u00ed by\u0165 iba na r\u00fdchle zahnanie hladu, no d\u00e1 sa pou\u017ei\u0165 ako chutn\u00e1 pr\u00edsada v sladk\u00fdch i slan\u00fdch receptoch. Je pln\u00e9 vitam\u00ednov, vl\u00e1kniny a zdrav\u00e9ho pr\u00edrodn\u00e9ho cukru. Nemus\u00edte sa ob\u00e1va\u0165, \u017ee m\u00e1 menej vitam\u00ednov ako \u010derstv\u00e9 ovocie. Pri procese su\u0161enia z neho odstr\u00e1nime vodu a zmen\u0161\u00ed sa tak jeho hmotnos\u0165 \u010di rozmery plodov. Av\u0161ak mno\u017estvo \u017eiv\u00edn a energie zost\u00e1vaj\u00fa rovnak\u00e9, preto\u017ee vymiznut\u00e1 voda si so sebou nevzala energiu \u017eiadnu. \u017diviny sa koncentrovali do men\u0161ieho objemu.<\/p>\n<p>Z makro\u017eiv\u00edn (bielkoviny, sacharidy, tuky) ovocie obsahuje len sacharidy, pri\u010dom pri polovici z nich ide o r\u00fdchlo vstreb\u00e1van\u00e9 cukry &#8211; gluk\u00f3zu a frukt\u00f3zu. Tuky sa v \u0148om nach\u00e1dzaj\u00fa iba v minim\u00e1lnom mno\u017estve, maxim\u00e1lne jeden gram na 100 gramov. Pri sacharidoch je to u\u017e pribli\u017ene 30-70 gramov na 100 gramov. Takisto je zdrojom vl\u00e1kniny, a to a\u017e v takej miere, \u017ee 100 gramov vybran\u00e9ho ovocia m\u00f4\u017ee predstavova\u0165 50% potrebnej vl\u00e1kniny na cel\u00fd de\u0148.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Prevencia proti chorob\u00e1m<\/strong><\/h3>\n<p>Odborn\u00edk na v\u00fd\u017eivu a gastroenterol\u00f3g MUDr. Peter Min\u00e1rik dod\u00e1va, \u017ee v su\u0161enom ovoc\u00ed ost\u00e1vaj\u00fa vitam\u00edny A, B1, B2, B3, B6, kyselina pantot\u00e9nov\u00e1, vitam\u00edn C a E. Miner\u00e1lne l\u00e1tky ako drasl\u00edk, v\u00e1pnik, hor\u010d\u00edk, mang\u00e1n, \u017eelezo a fosfor s\u00fa v \u0148om taktie\u017e pr\u00edtomn\u00e9.<\/p>\n<p><strong>\u201eAk ovocie su\u0161\u00edme \u0161etrne, ostane v \u0148om zachovan\u00e1 podstatn\u00e1 \u010das\u0165 fytochemik\u00e1li\u00ed (karotenoidy, antoky\u00e1ny, vitam\u00edny C, E a kyselina listov\u00e1). Tie p\u00f4sobia prevent\u00edvne proti vzniku rakoviny a srdcovo-cievnych chor\u00f4b. Vysok\u00fd obsah antioxidantov n\u00e1jdeme v su\u0161en\u00fdch slivk\u00e1ch. Su\u0161en\u00e9 brusnice obsahuj\u00fa dokonca viac antioxidantov ako \u010derstv\u00e9.&#8220;<\/strong><\/p>\n<h3><\/h3>\n<h3>Dlh\u00e1 hist\u00f3ria su\u0161en\u00e9ho ovocia<\/h3>\n<p>Su\u0161en\u00e9 ovocie ako napr\u00edklad datle, figy, r\u00edbezle, broskyne, marhule \u010di hrozienka maj\u00fa naozaj dlh\u00fa hist\u00f3riu. Sladkos\u0165 do zimn\u00fdch receptov vn\u00e1\u0161ali \u013eudia po gener\u00e1cie. Su\u0161en\u00e9 ovocie je s\u00fa\u010das\u0165ou stredomorskej kuchyne, kde sa pod\u00e1valo predov\u0161etk\u00fdm po\u010das viano\u010dn\u00fdch sviatkov alebo in\u00fdch osl\u00e1v.\u00a0 Samotn\u00e9 su\u0161enie patr\u00ed k najstar\u0161\u00edm met\u00f3dam konzervovania potrav\u00edn. V\u010faka jeho trvanlivosti sa ovocie uchov\u00e1valo na chladn\u00e9 zimn\u00e9 obdobia.<\/p>\n Su\u0161en\u00e9 ovocie Zdroj:pexels.com\n<h3><strong>Proces su\u0161enia<\/strong><\/h3>\n<p>Ako bolo spomenut\u00e9, su\u0161en\u00edm sa z ovocia odstra\u0148uje voda &#8211; zni\u017euje sa jeho objem a hmotnos\u0165, \u010do dok\u00e1\u017ee by\u0165 v\u00fdhodou pri skladovan\u00ed. Najtrivi\u00e1lnej\u0161\u00edm sp\u00f4sobom su\u0161enia je su\u0161enie na priamom slnku. Takto sa zvykne su\u0161i\u0165 ry\u017ea, hrozienka, obilie, ale aj ob\u013e\u00faben\u00e9 su\u0161en\u00e9 paradajky. Tento druh su\u0161enia je v\u0161ak ve\u013emi \u0165a\u017eko kontrolovate\u013en\u00fd, a preto je\u00a0 pri potravin\u00e1ch istej\u0161ie pou\u017ei\u0165 su\u0161i\u010dku. Dnes existuje na trhu nespo\u010detn\u00e9 mno\u017estvo su\u0161i\u010diek (elektrick\u00fdch, sol\u00e1rnych) s jednoduch\u00fdm ovl\u00e1dan\u00edm. Teplota su\u0161enia sa mus\u00ed regulova\u0165, aby sa zabr\u00e1nilo prehriatiu a znehodnoteniu ovocia. V\u00e4\u010d\u0161ina ovocia sa su\u0161\u00ed pri teplote pribli\u017ene 60 a\u017e 70 \u00b0C.<\/p>\n<p>D\u00f4le\u017eit\u00e9 je, aby ste si na su\u0161enie vybrali zrel\u00e9 ovocie, preto\u017ee po\u0161koden\u00e9 \u010di nezrel\u00e9 ovocie v\u00e4\u010d\u0161inou nem\u00e1 dostato\u010dn\u00fa v\u00fd\u017eivov\u00fa hodnotu. Ovocie je potrebn\u00e9 d\u00f4kladne umy\u0165 a zbavi\u0165 v\u0161etk\u00fdch ne\u010dist\u00f4t. Nesmie by\u0165 nakr\u00e1jan\u00e9 ani pr\u00edli\u0161 na hrubo \u010di na tenko. Hrub\u00e9 kusy ovocia sa toti\u017e su\u0161ia pridlho (pr\u00edpadne stred nevyschne v\u00f4bec) a tenk\u00e9 sa m\u00f4\u017eu prilepi\u0165 na su\u0161iace t\u00e1cky. Ak si vyberiete ovocie s obsahom semienok, aj tie treba odstr\u00e1ni\u0165. To ist\u00e9 plat\u00ed pre stonky alebo zvy\u0161n\u00e9 l\u00edstky na ovoc\u00ed.<\/p>\n<p>Ak sa predsa nerozhodnete pre su\u0161i\u010dku, m\u00f4\u017eete si ovocie pripravi\u0165 aj v r\u00fare. Sta\u010d\u00ed ovocn\u00e9 pl\u00e1tky pouklada\u0165 na plech vystlan\u00fd papierom na pe\u010denie. Musia by\u0165 rozlo\u017een\u00e9 rovnomerne a navz\u00e1jom sa neprekr\u00fdva\u0165. V su\u0161i\u010dke podobne sta\u010d\u00ed ovocie rozlo\u017ei\u0165 na su\u0161iacu plochu ( pri v\u00e4\u010d\u0161ine z nich n\u00e1jdete aj n\u00e1vod na su\u0161enie). D\u013a\u017eka cel\u00e9ho procesu z\u00e1vis\u00ed od druhu ovocia, ktor\u00e9 ste si zvolili a hr\u00fabky pl\u00e1tkov. Pribli\u017en\u00fd \u010das je v\u0161ak <strong>\u0161tyri-osem hod\u00edn<\/strong>, kedy za \u017eiadnych okolnost\u00ed nezvy\u0161ujte teplotu su\u0161enia, preto\u017ee m\u00f4\u017ee d\u00f4js\u0165\u00a0 k jeho sp\u00e1leniu. Jeho konzistencia by nemala by\u0165 chrumkav\u00e1, ale sk\u00f4r &#8222;\u017euva\u010dkov\u00e1&#8220;.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Sladko-zdrav\u00e9 recepty\u00a0<\/strong><\/h3>\n<p>Su\u0161en\u00e9 ovocie dok\u00e1\u017ee jedl\u00e1m doda\u0165 spr\u00e1vnu jemn\u00fa sladkos\u0165 a nemus\u00ed sl\u00fa\u017ei\u0165 len ako r\u00fdchle ob\u010derstvenie. Neprid\u00e1va sa iba do dezertov, ale m\u00f4\u017ee ochuti\u0165 aj hlavn\u00e9 jedl\u00e1.<\/p>\n<p><strong>1. Ovocn\u00e9 gule <\/strong>&#8211; jednoduch\u00fd recept, ktor\u00fd neobsahuje \u017eiaden pridan\u00fd cukor, je vhodn\u00fd pre deti a jeho pr\u00edprava je r\u00fdchla.<\/p>\n<p><strong>Pr\u00edsady<\/strong> &#8211; \u0161\u00e1lka ke\u0161u orechov, \u0161\u00e1lka mandl\u00ed, \u0161\u00e1lka vla\u0161sk\u00fdch orechov, sedem datl\u00ed, \u0161es\u0165 su\u0161en\u00fdch marh\u00fa\u013e, \u0161tyri su\u0161en\u00e9 figy, su\u0161en\u00fd kokos (nemus\u00ed by\u0165), mak (nemus\u00ed by\u0165), sezamov\u00e9 semienka (volite\u013en\u00e9)<\/p>\n<p>Mandle a ke\u0161u je potrebn\u00e9 restova\u0165 na strednom plameni a orechy opiec\u0165 v mikrovlnnej r\u00fare asi min\u00fatu. Je potrebn\u00e9 restova\u0165 dovtedy, k\u00fdm nez\u00edskate ar\u00f3mu. \u010ealej na panvici rozohrejte datle, marhule a figy &#8211; po vychladnut\u00ed ich rozmixujte v mix\u00e9ri. Do zmesi nesk\u00f4r pridajte restovan\u00e9 a ope\u010den\u00e9 orechy. Vzniknut\u00fa zmes rozdel\u00edte na pribli\u017ene \u0161es\u0165-osem porci\u00ed a tvarujete men\u0161ie gule. Na fin\u00e1lne ozdobenie guli\u010dky rolujte v kokosovom pr\u00e1\u0161ku alebo v sezamov\u00fdch semienkach.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>2. Kuracie kar\u00ed s brosky\u0148ov\u00fdm \u0161al\u00e1tom\u00a0<\/strong><\/p>\n<p><strong>Pr\u00edsady &#8211; <\/strong>polovica \u0161\u00e1lky majon\u00e9zy bez tuku, jedna ly\u017ei\u010dka kar\u00ed pr\u00e1\u0161ku, uvaren\u00e9 kuracie prsia nakr\u00e1jan\u00e9 na kocky, polovica \u0161\u00e1lky nasekan\u00fdch vla\u0161sk\u00fdch orechov, bal\u00ed\u010dek su\u0161en\u00fdch hrozienok, dve stredne ve\u013ek\u00e9 broskyne nakr\u00e1jan\u00e9 na pl\u00e1tky, mix zelen\u00fdch \u0161al\u00e1tov<\/p>\n<p>Sta\u010d\u00ed zmie\u0161a\u0165 majon\u00e9zu s kar\u00ed a do zmesi n\u00e1sledne prida\u0165 kuracie m\u00e4so, vla\u0161sk\u00e9 orechy, hrozienka. Na z\u00e1ver prida\u0165 nakr\u00e1jan\u00e9 broskyne a zmes vybran\u00e9ho \u0161al\u00e1tu.<\/p>\n Kuracie kar\u00ed s brosky\u0148ov\u00fdm \u0161al\u00e1tom Zdroj:tasteofhome.com\n<p>&nbsp;<\/p>\n<p><strong>3. Marhu\u013eovo-jogurtov\u00e9 smoothie\u00a0<\/strong><\/p>\n<p><strong>Pr\u00edsady &#8211; <\/strong>poh\u00e1r pomaran\u010dov\u00e9ho d\u017e\u00fasu, jeden biely jogurt, sedem kociek \u013eadu, polovica \u010dajovej ly\u017ei\u010dky vody z oran\u017eov\u00fdch kvetov (nemus\u00ed by\u0165), jedna a\u017e dve \u010dajov\u00e9 ly\u017ei\u010dky cukru, poh\u00e1r su\u0161en\u00fdch marh\u00fa\u013e (je dobr\u00e9 ich cez noc namo\u010di\u0165 a necha\u0165 odst\u00e1\u0165 pri izbovej teplote)<\/p>\n<p>Pri tomto recepte je potrebn\u00e9 iba rozmixova\u0165 suroviny v mix\u00e9ri a prid\u00e1va\u0165 cukor pod\u013ea potreby.<\/p>\n Marhu\u013eov\u00e9 smoothie Zdroj:pexels.com\n<p>\u010eal\u0161ie recepty so su\u0161en\u00fdm ovoc\u00edm n\u00e1jdete na <strong>parenting.firstcry.com\/articles\/10-nutritional-recipes-with-dried-fruits<\/strong> and\u00a0<strong>tasteofhome.com\/collection\/ways-cook-dried-fruit\/<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Sources: <strong>washingtonpost.com , zdravie.pravda.sk<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Su\u0161en\u00e9 ovocie zdrojom vitam\u00ednov\u00a0 Ak e\u0161te nie ste pripraven\u00ed sa definit\u00edvne rozl\u00fa\u010di\u0165 s letom, sk\u00faste si ho pripomen\u00fa\u0165 konzum\u00e1ciou su\u0161en\u00e9ho ovocia. Su\u0161en\u00e9 ovocie nemus\u00ed by\u0165<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-7188","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/comments?post=7188"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7188\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=7188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=7188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=7188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}