Geltonieji vy\u0161nini\u0173 pomidorai vis da\u017eniau atsiduria pirkini\u0173 krep\u0161eliuose ne vien d\u0117l ry\u0161kios spalvos. \u0160ios veisl\u0117s paprastai b\u016bna ma\u017eiau r\u016bg\u0161\u010dios nei raudonieji pomidorai, tod\u0117l j\u0173 skonis \u0161velnesnis, o salotose jie suteikia nat\u016bralaus saldumo.<\/p>\n
D\u0117l ma\u017eo dyd\u017eio ir tvirtesn\u0117s odel\u0117s geltonieji vy\u0161nini\u0173 pomidorai maloniai tra\u0161ka, lengvai pjaustomi ir ilgiau i\u0161laiko form\u0105 l\u0117k\u0161t\u0117je. Tai ypa\u010d patogu ruo\u0161iant salotas \u012f darb\u0105 ar piet\u0173 d\u0117\u017eutes, kai svarbu, kad dar\u017eov\u0117s greitai nesumink\u0161t\u0117t\u0173.<\/p>\n
Spalv\u0173 skirtumas susij\u0119s su tuo, kokie augaliniai pigmentai vyrauja vaisiuje. Raudonuose pomidoruose \u012fprastai b\u016bna daugiau likopeno, o geltonuose da\u017eniau dominuoja kiti karotenoidai, tarp j\u0173 beta karotenas, kuris organizme gali virsti vitaminu A.<\/p>\n
Pomidorai taip pat prisideda prie vitamino C ir kalio kiekio racione, o \u0161ios med\u017eiagos siejamos su normalia kraujagysli\u0173 funkcija, imunin\u0117s sistemos veikla ir kraujosp\u016bd\u017eio reguliavimu. Vis d\u0117lto galutinis maistin\u0117s vert\u0117s vaizdas priklauso nuo konkre\u010dios veisl\u0117s, sunokimo ir laikymo.<\/p>\n
Kulinarijoje geltonieji vy\u0161nini\u0173 pomidorai labiausiai vertinami valgant \u017ealius, kai atsiskleid\u017eia j\u0173 tra\u0161kumas ir saldumas. Jie gerai dera su s\u016bresniais, ry\u0161kaus skonio s\u016briais, alyvuogi\u0173 aliejumi ir \u0161vie\u017eiomis \u017eolel\u0117mis, o lengvai pakepti orkait\u0117je gali tapti dar saldesni ir sodresni.<\/p>\n
Jei norisi greitos salotos be sud\u0117ting\u0173 recept\u0173, pakanka perpjauti pomidorus pusiau, \u012fd\u0117ti \u0161vie\u017ei\u0173 \u017eoleli\u0173, \u012fmai\u0161yti \u0161lakel\u012f alyvuogi\u0173 aliejaus ir pagardinti druska bei pipirais. Tokia l\u0117k\u0161t\u0117 tinka ir prie grilyje kept\u0173 patiekal\u0173, ir kaip lengvas savaranki\u0161kas piet\u0173 variantas.<\/p>\n","protected":false},"excerpt":{"rendered":"
Geltonieji vy\u0161nini\u0173 pomidorai vertinami d\u0117l \u0161velnaus, ma\u017eiau r\u016bg\u0161taus skonio ir tra\u0161kumo, o salotoms suteikia nat\u016bralaus saldumo bei spalvos.<\/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":[4],"tags":[1872,246,1798,1849,13938,6725],"miestas":[],"class_list":["post-34928","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-darzoves","tag-mityba","tag-pomidorai","tag-salotos","tag-vitaminai","tag-vysniniai-pomidorai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/34928","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=34928"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/34928\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=34928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=34928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=34928"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=34928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}