{"id":21869,"date":"2026-05-11T22:16:31","date_gmt":"2026-05-11T22:16:31","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/05\/11\/rabarbaro-sezonas-isibegeja-stai-ka-jis-is-tiesu-daro-jusu-organizmui-ir-kada-geriau-vengti\/"},"modified":"2026-05-11T22:16:31","modified_gmt":"2026-05-11T22:16:31","slug":"rabarbaro-sezonas-isibegeja-stai-ka-jis-is-tiesu-daro-jusu-organizmui-ir-kada-geriau-vengti","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/05\/11\/rabarbaro-sezonas-isibegeja-stai-ka-jis-is-tiesu-daro-jusu-organizmui-ir-kada-geriau-vengti\/","title":{"rendered":"Rabarbaro sezonas \u012fsib\u0117g\u0117ja: \u0161tai k\u0105 jis i\u0161 ties\u0173 daro j\u016bs\u0173 organizmui ir kada geriau vengti"},"content":{"rendered":"

Rabarbaras pavasar\u012f da\u017enai gr\u012f\u017eta \u012f virtuv\u0119 kaip pyrag\u0173, kompot\u0173 ar uogieni\u0173 \u017evaig\u017ed\u0117, ta\u010diau mitybos po\u017ei\u016briu tai kur kas daugiau nei r\u016bg\u0161tus deserto priedas. Jo stiebai turi ma\u017eai energin\u0117s vert\u0117s, o kartu suteikia skaidul\u0173 ir biologi\u0161kai aktyvi\u0173 jungini\u0173, siejam\u0173 su antioksidaciniu poveikiu.<\/p>\n

\u0160vie\u017eiuose rabarbaro stiebuose yra vitamino K, taip pat nedideli kiekiai vitamino C ir \u012fvairi\u0173 mineral\u0173, \u012fskaitant kal\u012f bei mangan\u0105. D\u0117l skaidul\u0173 rabarbaras gali prisid\u0117ti prie geresn\u0117s \u017earnyno veiklos ir ilgesnio sotumo jausmo, ypa\u010d jei valgomas su baltym\u0173 \u0161altiniu, pavyzd\u017eiui, nat\u016braliu jogurtu.<\/p>\n

Rausv\u0105 spalv\u0105 suteikiantys augaliniai pigmentai yra antocianinai, priklausantys flavonoidams, o rabarbare aptinkami ir kiti polifenoliai. \u0160ie junginiai siejami su ma\u017eesniu oksidaciniu stresu, kuris laikomas vienu i\u0161 veiksni\u0173, didinan\u010di\u0173 l\u0117tini\u0173 lig\u0173 rizik\u0105.<\/p>\n

Vis d\u0117lto rabarbaro nauda da\u017enai pranyksta, kai jis gausiai saldinamas. Kompotas ar pyragas su dideliu cukraus kiekiu reik\u0161mingai padidina patiekalo kaloringum\u0105, tod\u0117l norint i\u0161laikyti lengvesn\u012f profil\u012f verta rinktis ma\u017eiau cukraus, saldinti vaisiais arba naudoti saikingas alternatyvas.<\/p>\n

Kaip kei\u010diasi vert\u0117 kaitinant?<\/h2>\n

Terminis apdorojimas suma\u017eina vitamino C kiek\u012f, nes jis jautrus kar\u0161\u010diui, ta\u010diau skaidulos i\u0161lieka, o dalis polifenoli\u0173 gali i\u0161likti gana stabili. Kepimas taip pat su\u0161velnina rabarbaro r\u016bg\u0161tum\u0105, tod\u0117l jis da\u017enai b\u016bna lengviau toleruojamas jautresn\u012f skrand\u012f turintiems \u017emon\u0117ms.<\/p>\n

Norint i\u0161saugoti daugiau maistini\u0173 med\u017eiag\u0173, rabarbar\u0105 verta kepti trumpiau ir \u017eemesn\u0117je temperat\u016broje, o ind\u0105 pridengti, kad nei\u0161saus\u0117t\u0173. Tok\u012f rabarbar\u0105 patogu derinti su ko\u0161e ar var\u0161ke, taip subalansuojant patiekal\u0105 ir i\u0161vengiant perteklinio saldinimo.<\/p>\n

Kada rabarbar\u0105 reik\u0117t\u0173 riboti?<\/h2>\n

Rabarbaras nat\u016braliai turi oksalat\u0173, kurie kai kuriems \u017emon\u0117ms gali b\u016bti aktual\u016bs d\u0117l inkst\u0173 akmen\u0173 rizikos, ypa\u010d jei j\u0173 mityboje oksalat\u0173 apskritai daug. Svarbu prisiminti ir tai, kad valgomi yra stiebai, o rabarbaro lapai netinka maistui.<\/p>\n

Jei turite inkst\u0173 lig\u0173, esate link\u0119 \u012f inkst\u0173 akmenlig\u0119 ar turite specifini\u0173 mitybos apribojim\u0173, d\u0117l rabarbaro kiekio racione verta pasitarti su gydytoju ar dietologu. Daugumai \u017emoni\u0173 saikingai vartojamas rabarbaras gali b\u016bti sezoninis b\u016bdas pa\u012fvairinti racion\u0105 skaidulomis ir augaliniais junginiais.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rabarbaras turi ma\u017eai kalorij\u0173 ir suteikia skaidul\u0173 bei antioksidant\u0173, ta\u010diau gausus cukrus panaikina naud\u0105, o kai kuriems d\u0117l oksalat\u0173 j\u012f verta riboti.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[238,9516,13934,235,237,13210],"miestas":[],"class_list":["post-21869","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-antioksidantai","tag-oksalatai","tag-rabarbaras","tag-skaidulos","tag-sveika-mityba","tag-vitaminas-k"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/21869","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=21869"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/21869\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=21869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=21869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=21869"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=21869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}