\u017dali\u0173j\u0173 \u0161parag\u0173 sezonas Europoje trunka palyginti trumpai, tod\u0117l mitybos specialistai ragina juo pasinaudoti. \u0160paragai vertinami d\u0117l ma\u017eo kaloringumo ir didelio maistini\u0173 med\u017eiag\u0173 tankio, o virtuv\u0117je jie lengvai prisitaiko tiek prie klasikini\u0173, tiek prie modernesni\u0173 recept\u0173.<\/p>\n
\u0160i dar\u017eov\u0117 i\u0161siskiria skaidulomis ir folio r\u016bg\u0161timi, taip pat turi vitamin\u0173 bei mineral\u0173, kurie svarb\u016bs normaliai imuninei funkcijai ir bendrai organizmo veiklai. D\u0117l skaidul\u0173 \u0161paragai siejami su geresne vir\u0161kinimo sistemos veikla, o \u012f mityb\u0105 \u012ftraukiami jie da\u017enai tampa lengvu pasirinkimu pavasario meniu.<\/p>\n
\u0160paraguose esantys prebiotiniai junginiai, \u012fskaitant inulin\u0105, gali prisid\u0117ti prie palankios \u017earnyno mikrobiotos palaikymo. Be to, \u0161paragai turi antioksidant\u0173, tod\u0117l da\u017enai minimi kalbant apie subalansuot\u0105, augaliniais produktais paremt\u0105 mityb\u0105.<\/p>\n
Jei pabodo klasikiniai variantai, pavyzd\u017eiui, \u0161paragai su kiau\u0161iniu ar lengva sriuba, verta i\u0161bandyti kit\u0105 krypt\u012f. Pastaraisiais metais ypa\u010d populiar\u0117ja \u012fvair\u016bs pesto variantai, kai baziliko pada\u017eas pritaikomas sezonin\u0117ms dar\u017eov\u0117ms, rie\u0161utams ir kietajam s\u016briui.<\/p>\n
\u017dali\u0173j\u0173 \u0161parag\u0173 pesto da\u017eniausiai ruo\u0161iamas trumpai apdorojus \u0161paragus, kad i\u0161likt\u0173 ry\u0161ki spalva ir gaivus skonis. Toks pada\u017eas tinka ne tik makaronams: jis praver\u010dia ir ant skrebu\u010di\u0173, su keptais kiau\u0161iniais, dar\u017eovi\u0173 duben\u0117liuose ar kaip pagardas prie \u017euvies patiekal\u0173.<\/p>\n
Pagrindui paprastai naudojamas ry\u0161ul\u0117lis \u0161parag\u0173, \u010desnakas, rie\u0161utai, kietasis s\u016bris ir alyvuogi\u0173 aliejus, o skon\u012f subalansuoja citrinos sultys. Jei norisi lengvesn\u0117s versijos, dal\u012f s\u016brio galima ma\u017einti, o konsistencij\u0105 reguliuoti vandeniu ar papildomu aliejumi.<\/p>\n
Prakti\u0161kas patarimas yra \u0161paragus 2\u20133 minutes apvirti arba trumpai apkepti, tuomet i\u0161kart atv\u0117sinti \u0161altame vandenyje. Taip \u0161paragai i\u0161laiko spalv\u0105, o pesto atrodo gaiviau ir patraukliau l\u0117k\u0161t\u0117je, ypa\u010d patiekiant su makaronais.<\/p>\n
Renkantis \u0161paragus verta atkreipti d\u0117mes\u012f \u012f stangrius, nel\u016b\u017etan\u010dius stiebus ir tvirtas galvutes. Apatin\u0117 stiebo dalis da\u017enai b\u016bna sumed\u0117jusi, tod\u0117l j\u0105 pravartu nupjauti, o likusi\u0105 dal\u012f panaudoti pagal recept\u0105.<\/p>\n
\u0160paragai geriausiai atsiskleid\u017eia, kai n\u0117ra pervirti, tod\u0117l trumpas terminis apdorojimas da\u017enai laikomas geriausiu sprendimu. Taip i\u0161saugomas tra\u0161kumas, o skonis i\u0161lieka \u0161varus ir pavasari\u0161kai gaivus.<\/p>\n
\u0160altiniai:<\/p>\n
https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/food-details\/169259\/nutrients<\/p>\n
https:\/\/www.hsph.harvard.edu\/nutritionsource\/food-features\/asparagus\/<\/p>\n
https:\/\/www.efsa.europa.eu\/en\/topics\/topic\/dietary-reference-values<\/p>\n","protected":false},"excerpt":{"rendered":"
\u017dali\u0173j\u0173 \u0161parag\u0173 sezonas Europoje trunka palyginti trumpai, tod\u0117l mitybos specialistai ragina juo pasinaudoti. \u0160paragai vertinami d\u0117l ma\u017eo kaloringumo ir didelio maistini\u0173 med\u017eiag\u0173 tankio, o virtuv\u0117je jie lengvai prisitaiko tiek prie klasikini\u0173, tiek prie modernesni\u0173 recept\u0173. \u0160i dar\u017eov\u0117 i\u0161siskiria skaidulomis ir folio r\u016bg\u0161timi, taip pat turi vitamin\u0173 bei mineral\u0173, kurie svarb\u016bs normaliai imuninei funkcijai ir bendrai […]<\/p>\n","protected":false},"author":0,"featured_media":12489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"miestas":[],"class_list":["post-12488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/12488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=12488"}],"version-history":[{"count":1,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/12488\/revisions"}],"predecessor-version":[{"id":32021,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/12488\/revisions\/32021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/12489"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=12488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=12488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=12488"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=12488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}