{"id":19196,"date":"2021-08-13T14:15:39","date_gmt":"2021-08-13T11:15:39","guid":{"rendered":"https:\/\/www.beta.sanovita.ro\/blog\/?p=19196"},"modified":"2021-09-24T12:08:04","modified_gmt":"2021-09-24T09:08:04","slug":"cum-sa-gatiti-legumele-in-functie-de-culoare-si-textura","status":"publish","type":"post","link":"https:\/\/beta.sanovita.ro\/blog\/cum-sa-gatiti-legumele-in-functie-de-culoare-si-textura\/","title":{"rendered":"Cum s\u0103 g\u0103ti\u021bi legumele \u00een func\u021bie de culoare \u0219i textur\u0103"},"content":{"rendered":"

\"Cum<\/p>\n

Legumele sunt un dar al naturii care ne bucur\u0103 zi de zi prin alimenta\u021bie. Varietatea de forme, gusturi \u0219i culori este surprinz\u0103toare \u0219i \u00eembucur\u0103toare \u00een ceea ce prive\u0219te vegetalele. Exist\u0103 numeroase moduri \u00een care le putem integra \u00een alimenta\u021bia noastr\u0103 de zi cu zi dar, cu toate astea, prepararea legumelor devine uneori monoton\u0103 \u0219i lipsit\u0103 de inspira\u021bie. Pentru c\u0103 iubim diversitatea \u0219i aromele lor, v\u0103 ar\u0103t\u0103m cum s\u0103 g\u0103ti\u021bi legumele \u00een func\u021bie de culoare \u0219i textur\u0103.<\/p>\n

 <\/p>\n

Cum s\u0103 g\u0103te\u0219ti legume care au gust dulce? <\/strong><\/h4>\n

Cartofii dulci, \u021belina, sfecla, p\u0103st\u00e2rnacul \u0219i morcovii sunt un fel de bomboane ale legumelor pentru c\u0103 au gust dulce \u0219i textur\u0103 crocant\u0103 dup\u0103 g\u0103tire. Sunt ideale pentru piureuri, supe creme, paste vegetale. Blenduite \u0219i alintate cu diverse ierburi aromatice \u0219i condimente, aceste legume transform\u0103 m\u00e2ncarea \u00eentr-un preparat s\u0103\u021bios \u0219i gustos.<\/p>\n

Cum s\u0103 g\u0103te\u0219ti legumele picante?<\/strong><\/h4>\n

Legumele picante – ardeiul iute \u0219i hreanul al\u0103turi de condimente precum piperul sau ghimbriul sunt u\u0219or acide. Acestea sunt ideale pentru m\u00e2nc\u0103ruri mai fade, supe sau toc\u0103ni\u021be, \u00eens\u0103 e indicat consumul cu precau\u021bie.<\/p>\n

Cum g\u0103te\u0219ti legumele de culoare mov \u0219i ro\u0219u? <\/strong><\/h4>\n

Legumele mov sunt recunoscute pentru con\u021binutul bogat de antioxidan\u021bi. Fasolea, cartofii mov, sparanghelul \u0219i varza ro\u0219ie con\u021bin antociani, molecule solubile \u00een ap\u0103, motiv pentru care se recomand\u0103 ad\u0103ugarea unor elemente acide \u00een apa din prepararea lor. Acidul men\u021bine culoarea ro\u0219ie a legumelor chiar \u0219i dup\u0103 preparare. Betaina este substan\u021ba r\u0103spunz\u0103toare de culoarea ro\u0219ie a legumelor, acest compus este solubil \u00een ap\u0103 \u0219i rezistent la c\u0103ldur\u0103 de aceea se recomand\u0103 urmarea aceluia\u0219i procedeu ca \u00een cazul legumelor mov.<\/p>\n

Cum g\u0103te\u0219ti legumele de culoare verde? <\/strong><\/h4>\n

Legumele verzi sunt legumele care con\u021bin clorofil\u0103, o substan\u021b\u0103 solubil\u0103 \u00een gr\u0103simi. Pe acestea le fierbem pentru scurt timp \u00een cantut\u0103\u021bi de ap\u0103 cu sare pe care le cl\u0103tim ulterior cu ap\u0103 rece. Fierberea are rolul, mai ales \u00een cazul frunzelor verzi, de a diminuna cantitatea de oxala\u021bi posibil existent\u0103 \u00een aceste tipuri de legume. Pot fi coapte pe gr\u0103tar sau trase la tigaie \u0219i asezonate cu zeam\u0103 de l\u0103m\u00e2ie.<\/p>\n

Cum g\u0103te\u0219ti legumele albe? <\/strong><\/h4>\n

Includem aici cartofii, anghinarea, conopida, varza alba, ceapa \u0219i alte legume care se decoloreaz\u0103 sau cap\u0103t\u0103 o nuan\u021b\u0103 maronie dup\u0103 ce au fost t\u0103iate din cauza unei enzime din compozi\u021bia lor. <\/strong>Astfel, atunci c\u00e2nd sunt preparate se recomand\u0103 ad\u0103ugarea unei cantit\u0103\u021bi mici de suc de l\u0103m\u00e2ie pentru a se preveni oxidarea.<\/p>\n

Snacks-uri din orice legum\u0103<\/strong><\/h4>\n

O alternativ\u0103 s\u0103n\u0103toas\u0103 la snacks-urile nocive din comer\u021b sunt snacks-urile din legume. Din fericire, putem preg\u0103ti snacks-uri din aproape orice legume \u2013 din conopid\u0103, broccoli, cartofi, kale, morcovi, \u021belin\u0103 \u0219i multe altele. Procesul este foarte simplu – cur\u0103\u021b\u0103m \u0219i sp\u0103l\u0103m legumele alese, le t\u0103iem f\u00e2\u0219ii, le r\u00e2nduim \u00eentr-o tav\u0103 \u00een care am pus deja hartie de copt \u0219i un strop de ulei \u0219i ad\u0103ug\u0103m din bel\u0219ug condiment plus un strop de sare, pot fi servite la serialul preferat sau ca gustare \u00eentre mese.<\/p>\n

 <\/p>\n

Orice legum\u0103 are dreptul la o a doua via\u021b\u0103! <\/strong><\/h4>\n

Da, da, \u0219tim ro\u0219ia aceea care zace \u00een firgider \u0219i leg\u0103tura de p\u0103trunjel ofilit\u0103. Da, cu to\u021bii cump\u0103r\u0103m c\u00e2teodat\u0103 mai mult dec\u00e2t avem nevoie, \u00eens\u0103 vestea bun\u0103 este c\u0103 exist\u0103 solu\u021bii pentru legumele cump\u0103rate \u00een exces \u0219i care nu mai sunt suficient de atr\u0103g\u0103toare pentru a le g\u0103ti. Cu un blender po\u021bi face minuni \u00een buc\u0103t\u0103rie, po\u021bi transforma legumele neaspectuoase \u00een adev\u0103rate delicii, de la paste tartinabile din ro\u0219ii, p\u0103trunjel \u0219i usturoi, la sosuri pentru paste, toc\u0103ni\u021be sau ciorbe, pe care le po\u021bi p\u0103stra la firigder \u0219i folosi la nevoie pentru a da un gust mai bun m\u00e2nc\u0103rurilor tale, tot ce trebuie s\u0103 faci este s\u0103 \u00ee\u021bi la\u0219i imagina\u021bia \u0219i pofta la joac\u0103 \u00een buc\u0103t\u0103rie.<\/p>\n

 <\/p>\n

Despre legume \u0219i modalit\u0103\u021bile lor de prepare am putea discuta la nesf\u00e2r\u0219it, e important de re\u021binut c\u0103 legumele au texturi, culori \u0219i arome diferite \u0219i c\u0103 unele sunt mai pretabile pentru anumite tipuri de m\u00e2ncare dec\u00e2t altele. Chimia alimentelor \u0219i implicit a legumelor este un subiect generos, pe care vom \u00eencerca s\u0103 \u00eel abord\u0103m tot mai des, astfel \u00eenc\u00e2t materialele \u0219i re\u021betele prezentate s\u0103 v\u0103 satisfac\u0103 nu doar pofta, ci \u0219i curiozit\u0103\u021bile culinare.<\/p>\n","protected":false},"excerpt":{"rendered":"

Legumele sunt un dar al naturii care ne bucur\u0103 zi de zi prin alimenta\u021bie. Varietatea de forme, gusturi \u0219i culori este surprinz\u0103toare \u0219i \u00eembucur\u0103toare \u00een ceea ce prive\u0219te vegetalele. Exist\u0103 numeroase moduri \u00een care le putem integra \u00een alimenta\u021bia noastr\u0103 de zi cu zi dar, cu toate astea, prepararea legumelor devine uneori monoton\u0103 \u0219i lipsit\u0103 […]<\/p>\n","protected":false},"author":19,"featured_media":19197,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1122],"tags":[723,722,925,716,779],"class_list":{"0":"post-19196","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gatesc-gustos","8":"tag-chef-daniela-dan","9":"tag-daniela-dan","10":"tag-legume","11":"tag-sano-vita","12":"tag-sanovita"},"yoast_head":"\nCum s\u0103 g\u0103ti\u021bi legumele \u00een func\u021bie de culoare \u0219i textur\u0103 – Zi de zi mai bine - 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