Emmentalis yra brandintas \u0161veicari\u0161kas kietasis s\u016bris, gaminamas i\u0161 karv\u0117s pieno ir kil\u0119s i\u0161 Emmentalio regiono. Jis atpa\u017e\u012fstamas d\u0117l \u0161velnaus, kiek rie\u0161utinio skonio ir dideli\u0173 skylu\u010di\u0173, kurios tapo savoti\u0161ku \u0161io s\u016brio \u201epara\u0161u\u201c.<\/p>\n
Skyl\u0117s emmentalyje atsiranda nat\u016braliai vykstant fermentacijai brandinimo metu. Dalis bakterij\u0173 gamina anglies dioksid\u0105, o duj\u0173 burbuliukai, \u012fstrig\u0119 s\u016brio mas\u0117je, ir suformuoja vadinam\u0105sias akis.<\/p>\n
Mitybos po\u017ei\u016briu emmentalis vertinamas kaip baltym\u0173 \u0161altinis: 100 gram\u0173 \u0161io s\u016brio gali b\u016bti apie 27 gramus baltym\u0173. Baltymai svarb\u016bs raumen\u0173 audini\u0173 palaikymui ir atsistatymui, tod\u0117l j\u0173 pakankamas kiekis aktualus fizi\u0161kai aktyviems \u017emon\u0117ms.<\/p>\n
Kartu emmentalis apr\u016bpina ir mineralais, ypa\u010d kalciu bei fosforu, kurie svarb\u016bs kaulams ir dantims. Ta\u010diau tai ir gana kaloringas produktas: 100 gram\u0173 gali tur\u0117ti apie 393 kilokalorijas ir ma\u017edaug 31 gram\u0105 riebal\u0173, tod\u0117l porcij\u0173 dydis tampa svarbus tiems, kurie ma\u017eina energijos kiek\u012f racione.<\/p>\n
Neretai pabr\u0117\u017eiama, kad emmentalis gali tur\u0117ti ma\u017eiau natrio nei dalis kit\u0173 brandint\u0173 s\u016bri\u0173, bet tikslius skai\u010dius lemia gamintojas ir konkreti recept\u016bra. D\u0117l to perkant verta palyginti etiketes ir rinktis pagal individualius poreikius, ypa\u010d jei ribojate drusk\u0105.<\/p>\n
Virtuv\u0117je emmentalis yra universalus: jis tinka sumu\u0161tiniams, skrudintoms baget\u0117ms, makaron\u0173 apkepams ir patiekalams, kuriuose svarbus tolygus tirpimas. Kaitinamas jis tampa kremi\u0161kas ir \u0161velnus, tod\u0117l da\u017enai pasirenkamas tada, kai norisi subtilaus, ne per a\u0161traus s\u016brio skonio.<\/p>\n","protected":false},"excerpt":{"rendered":"
Emmentalis gars\u0117ja skyl\u0117mis, \u0161velniu rie\u0161utiniu skoniu ir baltymais, bet jis kaloringas, tod\u0117l verta \u017einoti, kaip atsakingai j\u012f rinktis.<\/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":[245,32444,3441,3170,255,32603,237],"miestas":[],"class_list":["post-42201","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-baltymai","tag-emmentalis","tag-fermentacija","tag-kalcis","tag-natris","tag-sveicarijos-suriai","tag-sveika-mityba"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/42201","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=42201"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/42201\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=42201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=42201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=42201"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=42201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}