Śliwki bez pestek suszone BIO 1 kg – Bio Planet

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<p><strong>Składniki:</strong></p>
<p>śliwki suszone* 100% (*certyfikowany składnik ekologiczny)</p>
<p>Ekologiczne śliwki suszone doskonałe jako dodatek do deserów, kompotów oraz jako samodzielna przekąska. Na suszonych śliwkach może występować biały nalot. Jest to zjawisko naturalne, związane z wytrącaniem się fruktozy, które nie wpływa na jakość produktu. <strong>Uwaga: </strong>śliwki sporadycznie mogą zawierać pestki bądź ich fragmenty.</p>
<h2 class='p1'>Bio śliwki suszone</h2>
<p class='p2'>Śliwki to nie tylko popularne owoce kojarzone z babcinym ogródkiem - to prawdziwe superfoods, a szczególnie te w wersji suszonej. Suszone bio śliwki zawierają<strong> błonnik, witaminę A i E</strong>, co czyni je niezwykle zdrową, słodką przekąską.</p>
<h2 class='p2'>Śliwki suszone - jak powstają i co czyni je tak wyjątkowym?</h2>
<p class='p2'>Śliwki suszone na szeroką skalę suszone są w tunelach<strong> o temperaturze około 75 °C przez mniej więcej 20 godzin</strong>. Niska temperatura suszenia pozwala zachować cenne wartości odżywcze tych owoców, które pod wpływem intensywnego ciepła mogłyby ulec rozkładowi. Powolna obróbka śliwek pozwala nadać im niezwykłego smaku, wykorzystywanego w kuchni jako dodatek do mięs czy słodkich deserów. Właściwości suszonych śliwek doceniają również dietetycy - to cenne źródło witamin i składników mineralnych niezbędnych do funkcjonowania naszego organizmu.</p>
<h3 class='p2'>Suszone śliwki - kcal i wartości odżywcze</h3>
<p class='p2'>Śliwki suszone, a szczególnie te w wersji ekologicznej, to prawdziwe bomby witaminowe. Te fioletowe owoce zawierają m.in. witaminę <strong>A, E oraz C</strong> odpowiedzialną za odporność organizmu, a także spore ilości <strong>magnezu, potasu i wapnia</strong>. Jedynym ograniczeniem w spożywaniu tych owoców są <strong>kcal suszonych śliwek</strong> - ten niezwykle zdrowy produkt zawiera nie mało, bo aż <strong>267 kcal w 100g</strong>. Właśnie dlatego owoce suszone powinniśmy stosować diecie w sposób umiarkowany, bo nawet pozornie niewielka garstka suszonych śliwek może z łatwością zmienić się w prawdziwą bombę kaloryczną.</p>
<h2 class='p2'>Śliwka nie tylko w kompot, czyli kulinarne zastosowanie suszonych śliwek</h2>
<p class='p2'>Śliwki suszone znajdują zastosowanie nie tylko jako słodka przekąska, czy składnik bakaliowego keksu. To również ciekawy <strong>dodatek do mięs</strong>, takich jak schab czy szynka oraz innych słonych potraw - <strong>sałatek, makaronów i wytrawnych tart</strong>. Ich słodki smak będzie ciekawym dopełnieniem <strong>lekko słonych serów</strong>, takich jak feta czy blue ( z niebieską pleśnią) oraz odświeżającym dodatkiem tłustych i ciężkich dań. A jeżeli jesteś tradycjonalistą i preferujesz śliwki na słodko, warto wypróbować <strong>ciastka owsiane z dodatkiem suszonych owoców czy zupę mleczną</strong>.</p>
<h2 class='p2'>Śliwki - ciekawostki i porady</h2>
<ul class='ul1'>
<li class='li2'><span class='s1'></span>pestki śliwek zawierają amigdalinę, która pod wpływem procesów trawiennych zamienia się w toksyczne cyjanki, dlatego warto uważać na pestki śliwek, które mogą zawieruszyć się w pieczonym mięsie lub kompocie, a najlepiej podczas zakupów wybierać wyłącznie śliwki bez pestek.</li>
<li class='li2'><span class='s1'></span>śliwki suszone można wykonać samodzielnie, w zaciszu domowym susząc owoce w piekarniku w temperaturze ok 60 °C przez około 20 - 24 godziny.</li>
</ul>
<p> </p>
<p><strong>Wartość odżywcza w 100 g suszonych śliwek BIO: </strong></p>
<p>Wartość energetyczna - 1125 kJ / 266 kcal</p>
<p>Tłuszcz - 0,4 g,</p>
<p>w tym kwasy tłuszczowe nasycone - 0,1 g</p>
<p>Węglowodany - 60 g,</p>
<p>w tym cukry - 51 g</p>
<p>Błonnik - 7,0 g</p>
<p>Białko - 2,0 g</p>
<p>Sól - 0,2 g</p>
<p><strong>Zalecane warunki przechowywania: </strong></p>
<p>Przechowywać w suchym i chłodnym miejscu.</p>
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<h3>Ingredients</h3>
<p>Dried plums* 100% (*certified organic ingredient)</p>
<p>Organic dried plums are perfect as an addition to desserts, compotes, or as a standalone snack. A white coating may appear on dried plums. This is a natural phenomenon caused by the crystallization of fructose and does not affect the product's quality. <strong>Please note:</strong> Plums may occasionally contain pits or pit fragments.</p>
<h2 class="p1">Organic Dried Plums</h2>
<p class="p2">Plums are not just popular fruits associated with grandma's garden; they are true superfoods, especially in their dried form. Organic dried plums contain <strong>fibre, vitamin A, and vitamin E</strong>, making them a remarkably wholesome and sweet snack.</p>
<h2 class="p2">Dried Plums - How They Are Made and What Makes Them So Unique?</h2>
<p class="p2">Dried plums are widely dehydrated in tunnels at a temperature of approximately 75 °C for about 20 hours. This low drying temperature helps preserve the valuable nutrients of the fruits, which could otherwise degrade under intense heat. The slow processing of plums imparts a unique flavour, making them suitable for culinary use as an accompaniment to meats or sweet desserts. Dietitians also appreciate the properties of dried plums – they are a valuable source of vitamins and minerals essential for the body's proper functioning.</p>
<h3 class="p2">Dried Plums - Calories and Nutritional Values</h3>
<p class="p2">Dried plums, especially their organic variety, are veritable vitamin powerhouses. These purple fruits contain, among others, vitamins <strong>A, E, and C</strong> (the latter contributing to the normal function of the immune system), as well as significant amounts of <strong>magnesium, potassium, and calcium</strong>. The only limitation when consuming these fruits is their calorie content – this exceptionally healthy product provides a substantial <strong>267 kcal per 100g</strong>. Therefore, dried fruits should be consumed in moderation, as even a seemingly small handful of dried plums can easily become a true caloric bomb.</p>
<h2 class="p2">Beyond Compote: Culinary Uses of Dried Plums</h2>
<p class="p2">Dried plums are used not only as a sweet snack or an ingredient in nut and dried fruit cakes. They also make an interesting <strong>addition to meats</strong>, such as pork loin or ham, and other savoury dishes like <strong>salads, pasta, and savoury tarts</strong>. Their sweet flavour provides an intriguing complement to <strong>mildly salty cheeses</strong>, such as feta or blue cheese, and a refreshing contrast to rich and heavy dishes. And if you are a traditionalist who prefers plums in sweet preparations, it is worth trying <strong>oat cookies with added dried fruit or milk soup</strong>.</p>
<h2 class="p2">Plums - Facts and Tips</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>Plum pits contain amygdalin, which converts into toxic cyanides during digestion. Therefore, it is important to be cautious of any pits that might remain in roasted meat or compote. When purchasing, it is best to choose only pitted plums.</li>
<li class="li2"><span class="s1"></span>Dried plums can be made at home by drying the fruit in an oven at approximately 60 °C for about 20-24 hours.</li>
</ul>
<p>&nbsp;</p>
<h3>Nutritional values per 100 g</h3>
<p>Energy - 1125 kJ / 266 kcal</p>
<p>Fat - 0,4 g,</p>
<p>of which saturates - 0,1 g</p>
<p>Carbohydrates - 60 g,</p>
<p>of which sugars - 51 g</p>
<p>Fibre - 7,0 g</p>
<p>Protein - 2,0 g</p>
<p>Salt - 0,2 g</p>
<h3>Storage conditions</h3>
<p>Store in a dry and cool place.</p>
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<p><strong>Zutaten:</strong></p>
<p>Getrocknete Pflaumen* 100 % (*aus kontrolliert biologischem Anbau)</p>
<p>Bio-Trockenpflaumen eignen sich hervorragend als Zutat für Desserts, Kompotte oder als eigenständiger Snack. Auf den getrockneten Pflaumen kann ein weißer Belag erscheinen. Dies ist ein natürliches Phänomen, das mit der Auskristallisierung von Fruchtzucker zusammenhängt und die Produktqualität nicht beeinträchtigt. <strong>Hinweis: </strong>Pflaumen können gelegentlich Kerne oder Kernfragmente enthalten.</p>
<h2 class="p1">Bio-Trockenpflaumen</h2>
<p class="p2">Pflaumen sind nicht nur beliebte Früchte, die man mit Omas Garten in Verbindung bringt – sie sind auch wahre Superfoods, besonders in der getrockneten Variante. Bio-Trockenpflaumen enthalten<strong> Ballaststoffe, Vitamin A und E</strong>, was sie zu einem sehr nahrhaften, süßen Snack macht.</p>
<h2 class="p2">Getrocknete Pflaumen – wie sie entstehen und was sie so besonders macht?</h2>
<p class="p2">Pflaumen werden im großen Maßstab in Tunneln<strong> bei einer Temperatur von etwa 75 °C für ungefähr 20 Stunden getrocknet</strong>. Die niedrige Trocknungstemperatur hilft, die wertvollen Nährstoffe dieser Früchte zu erhalten, die bei intensiver Hitze abgebaut werden könnten. Die langsame Verarbeitung verleiht den Pflaumen ihren außergewöhnlichen Geschmack, der in der Küche als Beilage zu Fleisch oder in süßen Desserts geschätzt wird. Auch Ernährungsexperten schätzen die Eigenschaften getrockneter Pflaumen – sie sind eine wertvolle Quelle an Vitaminen und Mineralstoffen, die für die Funktion unseres Körpers unerlässlich sind.</p>
<h3 class="p2">Getrocknete Pflaumen – Kalorien und Nährwerte</h3>
<p class="p2">Getrocknete Pflaumen, insbesondere die Bio-Variante, sind wahre Nährstoffbomben. Diese violetten Früchte enthalten unter anderem Vitamin <strong>A, E und C</strong>, das zur normalen Funktion des Immunsystems beitragen kann, sowie beträchtliche Mengen an <strong>Magnesium, Kalium und Kalzium</strong>. Die einzige Einschränkung beim Verzehr dieser Früchte ist der <strong>Kaloriengehalt getrockneter Pflaumen</strong> – dieses äußerst nahrhafte Produkt enthält immerhin ganze <strong>267 kcal pro 100 g</strong>. Daher sollten Trockenfrüchte in Maßen verzehrt werden, denn selbst eine scheinbar kleine Handvoll getrockneter Pflaumen kann sich leicht in eine echte Kalorienbombe verwandeln.</p>
<h2 class="p2">Pflaumen nicht nur im Kompott – die kulinarische Verwendung von Trockenpflaumen</h2>
<p class="p2">Getrocknete Pflaumen sind nicht nur ein süßer Snack oder eine Zutat im Nusskuchen. Sie sind auch eine interessante <strong>Beilage zu Fleischgerichten</strong> wie Schweinefilet oder Schinken sowie zu anderen herzhaften Speisen – <strong>Salaten, Nudeln und deftigen Tartes</strong>. Ihr süßer Geschmack ergänzt wunderbar <strong>leicht salzige Käsesorten</strong> wie Feta oder Blauschimmelkäse und bildet eine erfrischende Komponente zu deftigen und schweren Gerichten. Und wenn Sie ein Traditionalist sind und Pflaumen lieber süß mögen, sollten Sie <strong>Haferkekse mit Trockenfrüchten oder Milchsuppe</strong> probieren.</p>
<h2 class="p2">Pflaumen – Wissenswertes und Tipps</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>Pflaumenkerne enthalten Amygdalin, das sich unter dem Einfluss von Verdauungsprozessen in toxische Zyanide umwandelt. Daher ist Vorsicht geboten bei Pflaumenkernen, die in gebratenem Fleisch oder Kompott vorkommen können. Am besten wählen Sie beim Einkauf ausschließlich entsteinte Pflaumen.</li>
<li class="li2"><span class="s1"></span>Getrocknete Pflaumen lassen sich auch zu Hause selbst herstellen, indem man die Früchte im Ofen bei etwa 60 °C für ca. 20–24 Stunden trocknet.</li>
</ul>
<p> </p>
<h3>Nährwerte pro 100 g</h3>
<p>Energie - 1125 kJ / 266 kcal</p>
<p>Fett - 0,4 g,</p>
<p>davon gesättigte Fettsäuren - 0,1 g</p>
<p>Kohlenhydrate - 60 g,</p>
<p>davon Zucker - 51 g</p>
<p>Ballaststoffe - 7,0 g</p>
<p>Eiweiß - 2,0 g</p>
<p>Salz - 0,2 g</p>
<p><strong>Lagerung: </strong></p>
<p>An einem trockenen und kühlen Ort lagern.</p>
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<p><strong>Ingrédients :</strong></p>
<p>Pruneaux séchés* 100 % (*ingrédient issu de l'agriculture biologique certifiée)</p>
<p>Ces pruneaux bio séchés sont excellents en accompagnement de desserts, de compotes ou en collation individuelle. Un dépôt blanc peut apparaître sur les pruneaux séchés. Ce phénomène est naturel, lié à la cristallisation du fructose, et n'affecte en rien la qualité du produit. <strong>Attention : </strong>les pruneaux peuvent occasionnellement contenir des noyaux ou des fragments de noyaux.</p>
<h2 class="p1">Bio Pruneaux séchés</h2>
<p class="p2">Les prunes ne sont pas que des fruits populaires rappelant les jardins de nos grands-mères ; ce sont de véritables superaliments, surtout sous leur forme séchée. Les pruneaux bio contiennent des <strong>fibres, de la vitamine A et de la vitamine E</strong>, ce qui en fait une collation sucrée et extrêmement saine.</p>
<h2 class="p2">Pruneaux séchés : leur élaboration et ce qui les rend si uniques</h2>
<p class="p2">Les pruneaux sont généralement séchés à grande échelle dans des tunnels à une température d'environ <strong>75 °C pendant environ 20 heures</strong>. Cette basse température de séchage permet de préserver les précieuses valeurs nutritionnelles de ces fruits, qui pourraient être altérées par une chaleur intense. Ce processus lent confère aux prunes un goût exceptionnel, très apprécié en cuisine pour accompagner les viandes ou les desserts sucrés. Les diététiciens reconnaissent également les vertus des pruneaux séchés, y voyant une source précieuse de vitamines et de minéraux essentiels au bon fonctionnement de notre organisme.</p>
<h3 class="p2">Pruneaux séchés : calories et valeurs nutritionnelles</h3>
<p class="p2">Les pruneaux séchés, notamment ceux issus de l'agriculture biologique, sont de véritables concentrés de vitamines. Ces fruits violets contiennent entre autres de la vitamine <strong>A, E et C</strong>, reconnues pour leur rôle dans le soutien de l'immunité, ainsi que d'importantes quantités de <strong>magnésium, de potassium et de calcium</strong>. La seule restriction à la consommation de ces fruits concerne leur apport calorique : ce produit pourtant si sain apporte pas moins de <strong>267 kcal pour 100 g</strong>. C'est pourquoi les fruits séchés doivent être consommés avec modération, car même une poignée apparemment petite de pruneaux peut facilement se transformer en une véritable bombe calorique.</p>
<h2 class="p2">Pas seulement en compote : les utilisations culinaires des pruneaux séchés</h2>
<p class="p2">Les pruneaux séchés ne se limitent pas à être une collation sucrée ou un ingrédient de gâteau aux fruits secs. Ils constituent également un <strong>accompagnement intéressant pour les viandes</strong>, comme le porc ou le jambon, et d'autres plats salés : <strong>salades, pâtes et tartes salées</strong>. Leur saveur douce complétera à merveille les <strong>fromages légèrement salés</strong>, tels que la feta ou les fromages bleus, et apportera une touche rafraîchissante aux plats riches et copieux. Et si vous êtes un traditionaliste préférant les prunes en version sucrée, n'hésitez pas à essayer les <strong>biscuits aux flocons d'avoine agrémentés de fruits séchés ou une soupe de lait</strong>.</p>
<h2 class="p2">Prunes : faits intéressants et conseils</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>Les noyaux de prunes contiennent de l'amygdaline, qui, sous l'effet des processus digestifs, se transforme en cyanures toxiques. Il est donc important de faire attention aux noyaux de prunes qui pourraient se retrouver dans les viandes rôties ou les compotes. Il est préférable de choisir des prunes dénoyautées lors de vos achats.</li>
<li class="li2"><span class="s1"></span>Il est possible de préparer soi-même des pruneaux séchés, en séchant les fruits au four à une température d'environ 60 °C pendant 20 à 24 heures.</li>
</ul>
<p>&nbsp;</p>
<p><strong>Valeurs nutritionnelles pour 100 g de pruneaux bio séchés : </strong></p>
<p>Énergie - 1125 kJ / 266 kcal</p>
<p>Graisses - 0,4 g,</p>
<p>dont acides gras saturés - 0,1 g</p>
<p>Glucides - 60 g,</p>
<p>dont sucres - 51 g</p>
<p>Fibres alimentaires - 7,0 g</p>
<p>Protéines - 2,0 g</p>
<p>Sel - 0,2 g</p>
<p><strong>Conditions de conservation : </strong></p>
<p>À conserver dans un endroit sec et frais.</p>
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<p><strong>Ingredientes:</strong></p>
<p>ciruelas pasas* 100% (*ingrediente ecológico certificado)</p>
<p>Las ciruelas pasas ecológicas son excelentes como acompañamiento para postres, compotas y como tentempié por sí solas. Puede aparecer una capa blanquecina en las ciruelas pasas. Este es un fenómeno natural, relacionado con la cristalización de la fructosa, que no afecta a la calidad del producto. <strong>Atención: </strong>ocasionalmente, las ciruelas pueden contener huesos o fragmentos de estos.</p>
<h2 class="p1">Ciruelas pasas ecológicas</h2>
<p class="p2">Las ciruelas no son solo frutas populares asociadas al huerto de la abuela, son verdaderos superalimentos, especialmente en su versión seca. Las ciruelas pasas ecológicas contienen<strong> fibra, vitamina A y E</strong>, lo que las convierte en un tentempié dulce y extraordinariamente saludable.</p>
<h2 class="p2">Ciruelas pasas: ¿cómo se elaboran y qué las hace tan especiales?</h2>
<p class="p2">Las ciruelas pasas se secan a gran escala en túneles a una temperatura de aproximadamente <strong>75 °C durante unas 20 horas</strong>. La baja temperatura de secado permite conservar los valiosos nutrientes de estas frutas, que podrían degradarse con el calor intenso. Este lento procesamiento de las ciruelas les confiere un sabor excepcional, muy apreciado en la cocina como acompañamiento para carnes o postres dulces. Los nutricionistas también valoran las propiedades de las ciruelas pasas, ya que son una fuente preciada de vitaminas y minerales esenciales para el correcto funcionamiento de nuestro organismo.</p>
<h3 class="p2">Ciruelas pasas: calorías y valor nutricional</h3>
<p class="p2">Las ciruelas pasas, y en particular las de versión ecológica, son auténticas bombas vitamínicas. Estas frutas de color morado contienen, entre otros, <strong>vitaminas A, E y C</strong>, responsables de la inmunidad del organismo, así como cantidades considerables de <strong>magnesio, potasio y calcio</strong>. La única limitación en el consumo de estas frutas es el aporte calórico de las ciruelas pasas; este producto tan saludable no es bajo en calorías, ya que aporta hasta <strong>267 kcal por cada 100 g</strong>. Por esta razón, las frutas secas deben consumirse con moderación en la dieta, porque incluso una pequeña porción de ciruelas pasas puede convertirse fácilmente en una verdadera bomba calórica.</p>
<h2 class="p2">La ciruela, más allá de la compota: usos culinarios de las ciruelas pasas</h2>
<p class="p2">Las ciruelas pasas no solo se utilizan como tentempié dulce o como ingrediente en bizcochos con frutos secos. También son un interesante <strong>acompañamiento para carnes</strong>, como el lomo o el jamón, y otros platos salados: <strong>ensaladas, pastas y tartas saladas</strong>. Su sabor dulce complementa a la perfección <strong>quesos ligeramente salados</strong>, como el feta o el queso azul, y aporta un toque refrescante a platos grasos y contundentes. Y si eres más tradicional y prefieres las ciruelas en preparaciones dulces, te recomendamos probar las <strong>galletas de avena con frutas secas o la sopa de leche</strong>.</p>
<h2 class="p2">Ciruelas: datos interesantes y consejos</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>los huesos de las ciruelas contienen amigdalina, que bajo la influencia de los procesos digestivos se transforma en cianuros tóxicos. Por ello, es importante tener precaución con los huesos que puedan quedar en la carne asada o en la compota, y lo ideal es elegir ciruelas sin hueso al comprarlas.</li>
<li class="li2"><span class="s1"></span>las ciruelas pasas se pueden preparar en casa, secando la fruta en el horno a una temperatura de unos 60 °C durante aproximadamente 20-24 horas.</li>
</ul>
<p> </p>
<p><strong>Información nutricional por 100 g de ciruelas pasas ecológicas: </strong></p>
<p>Valor energético - 1125 kJ / 266 kcal</p>
<p>Grasas - 0,4 g,</p>
<p>de las cuales saturadas - 0,1 g</p>
<p>Hidratos de carbono - 60 g,</p>
<p>de los cuales azúcares - 51 g</p>
<p>Fibra - 7,0 g</p>
<p>Proteínas - 2,0 g</p>
<p>Sal - 0,2 g</p>
<p><strong>Condiciones de conservación: </strong></p>
<p>Conservar en un lugar fresco y seco.</p>
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<p><strong>Ingredienti:</strong></p>
<p>prugne secche* 100% (*ingrediente biologico certificato)</p>
<p>Le prugne secche biologiche sono eccellenti come aggiunta a dessert e composte, o come snack a sé stante. Sulle prugne secche può comparire un rivestimento bianco. Questo è un fenomeno naturale, legato alla cristallizzazione del fruttosio, che non influisce sulla qualità del prodotto. <strong>Attenzione:</strong> le prugne occasionalmente possono contenere noccioli o frammenti di essi.</p>
<h2 class="p1">Prugne secche biologiche</h2>
<p class="p2">Le prugne non sono solo un frutto popolare associato al giardino della nonna: sono veri e propri superfood, specialmente nella versione essiccata. Le prugne secche biologiche contengono <strong>fibre, vitamina A ed E</strong>, il che le rende uno snack dolce estremamente salutare.</p>
<h2 class="p2">Prugne secche: come nascono e cosa le rende così speciali?</h2>
<p class="p2">Le prugne su larga scala vengono essiccate in tunnel a una temperatura di circa 75 °C per circa 20 ore. La bassa temperatura di essiccazione permette di preservare i preziosi valori nutrizionali di questi frutti, che potrebbero deteriorarsi a causa del calore intenso. La lenta lavorazione delle prugne conferisce loro un sapore straordinario, apprezzato in cucina come aggiunta a piatti di carne o dessert dolci. Le proprietà delle prugne secche sono apprezzate anche dai dietologi: sono infatti una preziosa fonte di vitamine e minerali essenziali per il corretto funzionamento del nostro organismo.</p>
<h3 class="p2">Prugne secche: calorie e valori nutrizionali</h3>
<p class="p2">Le prugne secche, specialmente nella versione biologica, sono una vera miniera di vitamine. Questi frutti viola contengono, tra le altre, vitamina <strong>A, E e C</strong>, responsabile del sistema immunitario, oltre a significative quantità di <strong>magnesio, potassio e calcio</strong>. L'unico limite al consumo di questi frutti sono le <strong>calorie delle prugne secche</strong>: questo prodotto estremamente sano non ne contiene poche, ben <strong>267 kcal per 100g</strong>. È per questo che i frutti secchi andrebbero consumati con moderazione, perché anche un'apparentemente piccola manciata di prugne secche può facilmente trasformarsi in una vera bomba calorica.</p>
<h2 class="p2">Le prugne non solo in composta: usi culinari delle prugne secche</h2>
<p class="p2">Le prugne secche trovano impiego non solo come dolce spuntino o ingrediente per il plumcake di frutta secca. Sono anche un'interessante aggiunta a piatti di carne, come lombo di maiale o prosciutto, e ad altri piatti salati - <strong>insalate, pasta e torte salate</strong>. Il loro sapore dolce sarà un interessante complemento a <strong>formaggi leggermente salati</strong>, come la feta o il gorgonzola (o formaggi erborinati), e un'aggiunta rinfrescante a piatti grassi e pesanti. E se sei un tradizionalista e preferisci le prugne in versione dolce, vale la pena provare i <strong>biscotti d'avena con l'aggiunta di frutta secca o la zuppa di latte</strong>.</p>
<h2 class="p2">Prugne: curiosità e consigli</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>I noccioli delle prugne contengono amigdalina, che sotto l'influenza dei processi digestivi si trasforma in cianuri tossici, perciò è bene prestare attenzione ai noccioli delle prugne che potrebbero finire nella carne arrostita o nella composta, e idealmente, durante l'acquisto, scegliere solo prugne denocciolate.</li>
<li class="li2"><span class="s1"></span>Le prugne secche possono essere preparate in casa, essiccando la frutta nel forno a una temperatura di circa 60 °C per circa 20 - 24 ore.</li>
</ul>
<p> </p>
<h3>Valori nutrizionali per 100 g</h3>
<table>
    <tbody>
        <tr><td>Energia</td><td>1125 kJ / 266 kcal</td></tr>
        <tr><td>Grassi</td><td>0,4 g</td></tr>
        <tr><td>di cui acidi grassi saturi</td><td>0,1 g</td></tr>
        <tr><td>Carboidrati</td><td>60 g</td></tr>
        <tr><td>di cui zuccheri</td><td>51 g</td></tr>
        <tr><td>Fibre</td><td>7,0 g</td></tr>
        <tr><td>Proteine</td><td>2,0 g</td></tr>
        <tr><td>Sale</td><td>0,2 g</td></tr>
    </tbody>
</table>
<p><strong>Condizioni di conservazione consigliate:</strong></p>
<p>Conservare in un luogo fresco e asciutto.</p>
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<h3 class="p2">Ameixas secas - kcal e valores nutricionais</h3>
<p class="p2">As ameixas secas, especialmente as na versão biológica, são verdadeiras bombas vitamínicas. Estes frutos roxos contêm, entre outras, vitamina <strong>A, E e C</strong>, responsáveis pela imunidade do organismo, bem como quantidades significativas de <strong>magnésio, potássio e cálcio</strong>. A única limitação no consumo destas frutas são as <strong>kcal das ameixas secas</strong> — este produto extremamente saudável contém nada menos do que <strong>267 kcal por 100g</strong>. É por isso que as frutas secas devem ser consumidas com moderação na dieta, pois mesmo um punhado aparentemente pequeno de ameixas secas pode facilmente transformar-se numa verdadeira bomba calórica.</p>
<h2 class="p2">A ameixa não só em compota, ou seja, a utilização culinária das ameixas secas</h2>
<p class="p2">As ameixas secas não são apenas utilizadas como um snack doce ou um ingrediente em bolos de frutas. São também um interessante <strong>complemento para carnes</strong>, como lombo de porco ou presunto, e outros pratos salgados — <strong>saladas, massas e tartes salgadas</strong>. O seu sabor doce será um complemento interessante para <strong>queijos ligeiramente salgados</strong>, como feta ou roquefort (com mofo azul), e um toque refrescante para pratos ricos e pesados. E se for um tradicionalista e preferir ameixas doces, vale a pena experimentar <strong>bolachas de aveia com frutos secos ou sopa de leite</strong>.</p>
<h2 class="p2">Ameixas - curiosidades e dicas</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>os caroços de ameixa contêm amigdalina, que sob a influência dos processos digestivos se transforma em cianetos tóxicos, por isso é importante ter cuidado com os caroços de ameixa que podem surgir na carne assada ou na compota, e, idealmente, ao comprar, escolher apenas ameixas sem caroço.</li>
<li class="li2"><span class="s1"></span>as ameixas secas podem ser feitas em casa, no conforto do lar, secando as frutas no forno a uma temperatura de cerca de 60 °C durante aproximadamente 20 - 24 horas.</li>
</ul>
<p></p>
<p><strong>Valores nutricionais por 100 g de ameixas secas biológicas: </strong></p>
<p>Valor energético - 1125 kJ / 266 kcal</p>
<p>Lípidos - 0,4 g,</p>
<p>dos quais ácidos gordos saturados - 0,1 g</p>
<p>Hidratos de carbono - 60 g,</p>
<p>dos quais açúcares - 51 g</p>
<p>Fibra - 7,0 g</p>
<p>Proteínas - 2,0 g</p>
<p>Sal - 0,2 g</p>
<p><strong>Condições de conservação recomendadas: </strong></p>
<p>Conservar em local seco e fresco.</p>
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<p><strong>Ingrediënten:</strong></p>
<p>gedroogde pruimen* 100% (*gecertificeerd biologisch ingrediënt)</p>
<p>Biologische gedroogde pruimen zijn uitstekend als toevoeging aan desserts, compotes en als zelfstandige snack. Op gedroogde pruimen kan een witte aanslag voorkomen. Dit is een natuurlijk verschijnsel, gerelateerd aan het neerslaan van fructose, en beïnvloedt de kwaliteit van het product niet. <strong>Let op: </strong>pruimen kunnen sporadisch pitten of pitfragmenten bevatten.</p>
<h2 class="p1">Biologische gedroogde pruimen</h2>
<p class="p2">Pruimen zijn niet alleen populaire vruchten die geassocieerd worden met oma's tuin - het zijn echte superfoods, vooral in gedroogde vorm. Gedroogde biologische pruimen bevatten<strong> vezels, vitamine A en E</strong>, wat ze een bijzonder gezonde, zoete snack maakt.</p>
<h2 class="p2">Gedroogde pruimen - hoe ze worden gemaakt en wat ze zo uniek maakt?</h2>
<p class="p2">Gedroogde pruimen worden op grote schaal gedroogd in tunnels<strong> bij een temperatuur van ongeveer 75 °C gedurende ongeveer 20 uur</strong>. De lage droogtemperatuur helpt de waardevolle voedingsstoffen van deze vruchten te behouden, die onder invloed van intense hitte zouden kunnen afbreken. De langzame verwerking van de pruimen geeft ze een uitzonderlijke smaak, die in de keuken wordt gebruikt als toevoeging aan vleesgerechten of zoete desserts. De eigenschappen van gedroogde pruimen worden ook gewaardeerd door diëtisten - het is een waardevolle bron van vitaminen en mineralen die essentieel zijn voor het functioneren van ons lichaam.</p>
<h3 class="p2">Gedroogde pruimen - kcal en voedingswaarden</h3>
<p class="p2">Gedroogde pruimen, en vooral de biologische variant, zijn ware vitaminebommen. Deze paarse vruchten bevatten onder andere vitamine <strong>A, E en C</strong>, die de weerstand van het lichaam ondersteunen, evenals aanzienlijke hoeveelheden <strong>magnesium, kalium en calcium</strong>. De enige beperking bij de consumptie van deze vruchten zijn de <strong>calorieën van gedroogde pruimen</strong> - dit uitzonderlijk gezonde product bevat niet weinig, namelijk maar liefst <strong>267 kcal per 100 g</strong>. Daarom moeten we gedroogde vruchten met mate consumeren, want zelfs een ogenschijnlijk kleine handvol gedroogde pruimen kan gemakkelijk een ware caloriebom worden.</p>
<h2 class="p2">Pruimen, niet alleen voor compote: culinaire toepassingen van gedroogde pruimen</h2>
<p class="p2">Gedroogde pruimen zijn niet alleen een zoete snack of een ingrediënt voor een krentenbrood of cake. Ze vormen ook een interessante <strong>toevoeging aan vleesgerechten</strong>, zoals varkenshaas of ham, en andere hartige gerechten - <strong>salades, pasta's en hartige taarten</strong>. Hun zoete smaak vult <strong>licht zoute kazen</strong>, zoals feta of blauwe kaas (met blauwschimmel), perfect aan en dient als een verfrissende toevoeging aan vette en zware maaltijden. En als je een traditionalist bent en de pruimen liever zoet eet, is het de moeite waard om <strong>havermoutkoekjes met gedroogd fruit of melksoep</strong> te proberen.</p>
<h2 class="p2">Pruimen - weetjes en tips</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>pruimenpitten bevatten amygdaline, dat onder invloed van spijsverteringsprocessen verandert in giftige cyaniden, daarom is het raadzaam voorzichtig te zijn met pruimenpitten die in gebraden vlees of compote terecht kunnen komen, en het beste is om bij aankoop uitsluitend pruimen zonder pit te kiezen.</li>
<li class="li2"><span class="s1"></span>gedroogde pruimen kunnen zelf thuis worden gemaakt door de vruchten in de oven te drogen bij een temperatuur van ongeveer 60 °C gedurende ongeveer 20 - 24 uur.</li>
</ul>
<p> </p>
<h3>Voedingswaarde per 100 g</h3>
<p>Energie - 1125 kJ / 266 kcal</p>
<p>Vetten - 0,4 g,</p>
<p>waarvan verzadigde vetzuren - 0,1 g</p>
<p>Koolhydraten - 60 g,</p>
<p>waarvan suikers - 51 g</p>
<p>Vezels - 7,0 g</p>
<p>Eiwitten - 2,0 g</p>
<p>Zout - 0,2 g</p>
<p><strong>Bewaaromstandigheden: </strong></p>
<p>Bewaren op een droge en koele plaats.</p>
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<p><strong>Ingredienser:</strong></p>
<p>Svesker* 100% (*certificeret økologisk ingrediens)</p>
<p>Økologiske svesker er fremragende som tilbehør til desserter, kompotter og som en selvstændig snack. Der kan forekomme et hvidt overtræk på tørrede svesker. Dette er et naturligt fænomen, der skyldes udkrystallisering af fruktose, og det påvirker ikke produktets kvalitet. <strong>Bemærk: </strong>svesker kan sporadisk indeholde kerner eller fragmenter heraf.</p>
<h2 class="p1">Økologiske svesker</h2>
<p class="p2">Svesker er ikke kun populære frugter, der associeres med bedstemors have – de er ægte superfoods, især i den tørrede version. Økologiske svesker indeholder<strong> kostfibre, vitamin A og E</strong>, hvilket gør dem til en yderst sund og sød snack.</p>
<h2 class="p2">Svesker – hvordan de laves, og hvad der gør dem så unikke?</h2>
<p class="p2">Svesker tørres i stor skala i tunneler ved en temperatur på omkring <strong>75 °C i cirka 20 timer</strong>. Den lave tørretemperatur bevarer frugternes værdifulde næringsstoffer, som ellers ville kunne nedbrydes ved intens varme. Den langsomme behandling af sveskerne giver dem en usædvanlig smag, der bruges i køkkenet som tilbehør til kød eller søde desserter. Ernæringseksperter værdsætter også sveskernes egenskaber – de er en værdifuld kilde til vitaminer og mineraler, der er nødvendige for vores krops funktion.</p>
<h3 class="p2">Svesker – kalorier og næringsværdi</h3>
<p class="p2">Svesker, især i den økologiske version, er sande vitaminbomber. Disse lilla frugter indeholder blandt andet vitamin <strong>A, E og C</strong>, som bidrager til kroppens immunforsvar, samt betydelige mængder <strong>magnesium, kalium og calcium</strong>. Den eneste begrænsning ved indtagelsen af disse frugter er sveskernes kalorieindhold – dette yderst sunde produkt indeholder hele <strong>267 kcal pr. 100g</strong>. Derfor bør tørrede frugter indgå i kosten med måde, da selv en tilsyneladende lille håndfuld svesker nemt kan forvandles til en sand kaloriebombe.</p>
<h2 class="p2">Svesker er ikke kun til kompot – kulinariske anvendelser af tørrede svesker</h2>
<p class="p2">Svesker bruges ikke kun som en sød snack eller en ingrediens i frugtkage. De er også et interessant <strong>tilbehør til kød</strong>, såsom svinekam eller skinke, og andre salte retter – <strong>salater, pasta og tærter</strong>. Deres søde smag vil være et spændende supplement til <strong>let saltede oste</strong> som feta eller blåskimmelost, samt et forfriskende element i fede og tunge retter. Og hvis du er traditionalist og foretrækker svesker i søde retter, er det værd at prøve <strong>havregrynskager med tørret frugt eller mælkesuppe</strong>.</p>
<h2 class="p2">Svesker – interessante fakta og tips</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>Blommefrø indeholder amygdalin, som under fordøjelsesprocessen omdannes til giftige cyanider. Det er derfor vigtigt at være opmærksom på blommefrø, der kan findes i stegt kød eller kompot, og det er bedst at vælge svesker uden sten ved indkøb.</li>
<li class="li2"><span class="s1"></span>Man kan selv lave svesker derhjemme ved at tørre frugterne i ovnen ved ca. 60 °C i omkring 20-24 timer.</li>
</ul>
<p> </p>
<p><strong>Næringsindhold pr. 100 g økologiske svesker: </strong></p>
<p>Energi - 1125 kJ / 266 kcal</p>
<p>Fedt - 0,4 g</p>
<p>heraf mættede fedtsyrer - 0,1 g</p>
<p>Kulhydrat - 60 g</p>
<p>heraf sukkerarter - 51 g</p>
<p>Kostfibre - 7,0 g</p>
<p>Protein - 2,0 g</p>
<p>Salt - 0,2 g</p>
<p><strong>Opbevaring: </strong></p>
<p>Opbevares tørt og køligt.</p>
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<p><strong>Ingredienser:</strong></p>
<p>Katrinplommon* 100% (*certifierad ekologisk ingrediens)</p>
<p>Ekologiska katrinplommon är utmärkta som tillbehör till desserter, kompotter och som ett fristående mellanmål. En vit beläggning kan förekomma på de torkade katrinplommonen. Detta är ett naturligt fenomen, kopplat till utfällning av fruktos, som inte påverkar produktens kvalitet. <strong>Observera: </strong>Katrinplommonen kan ibland innehålla kärnor eller kärnfragment.</p>
<h2 class="p1">Ekologiska katrinplommon</h2>
<p class="p2">Katrinplommon är mer än bara populära frukter vi associerar med mormors trädgård – de är riktiga superfoods, särskilt i torkad form. Ekologiska torkade katrinplommon innehåller<strong> fiber, vitamin A och E</strong>, vilket gör dem till ett exceptionellt hälsosamt och sött mellanmål.</p>
<h2 class="p2">Katrinplommon – hur de blir till och vad som gör dem så unika?</h2>
<p class="p2">I stor skala torkas katrinplommon i tunnlar vid en temperatur på cirka 75 °C i ungefär 20 timmar. Den låga torkningstemperaturen bidrar till att bevara fruktens värdefulla näringsämnen, vilka annars skulle kunna brytas ned vid intensiv värme. Den långsamma bearbetningen ger katrinplommonen en unik smak, som uppskattas i köket som tillägg till kött eller söta desserter. Dietister uppskattar också torkade katrinplommons egenskaper – de är en värdefull källa till vitaminer och mineraler som är nödvändiga för kroppens funktion.</p>
<h3 class="p2">Torkade katrinplommon – kaloriinnehåll och näringsvärde</h3>
<p class="p2">Torkade katrinplommon, särskilt de ekologiska, är riktiga vitaminbomber. Dessa lila frukter innehåller bland annat vitamin <strong>A, E och C</strong>, som bidrar till immunsystemets normala funktion, samt betydande mängder <strong>magnesium, kalium och kalcium</strong>. Den enda begränsningen vid konsumtion av dessa frukter är kaloriinnehållet i torkade katrinplommon – denna oerhört hälsosamma produkt innehåller hela <strong>267 kcal per 100 g</strong>. Därför bör torkad frukt konsumeras med måtta, då även en till synes liten handfull torkade katrinplommon lätt kan förvandlas till en riktig kaloribomb.</p>
<h2 class="p2">Katrinplommon bortom kompotten – kulinariska användningsområden för torkade katrinplommon</h2>
<p class="p2">Torkade katrinplommon fungerar utmärkt inte bara som ett sött mellanmål eller som ingrediens i bakverk. De är också ett intressant <strong>tillbehör till kötträtter</strong>, som fläskkarré eller skinka, samt andra salta rätter som <strong>sallader, pastarätter och matiga pajer</strong>. Deras söta smak kompletterar på ett spännande sätt <strong>lättsaltade ostar</strong> som feta eller blåmögelost, och fungerar som ett uppfriskande inslag i feta och tunga rätter. Om du är en traditionalist och föredrar sött, kan du prova <strong>havrekakor med torkad frukt eller mjölksoppa</strong>.</p>
<h2 class="p2">Katrinplommon – intressanta fakta och tips</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>Katrinplommonkärnor innehåller amygdalin, som under matsmältningen omvandlas till giftiga cyanider. Var därför försiktig med kärnor som kan finnas kvar i ugnsbakat kött eller kompott. Vid inköp är det bäst att välja enbart kärnfria katrinplommon.</li>
<li class="li2"><span class="s1"></span>Du kan enkelt torka katrinplommon själv hemma genom att torka frukten i ugnen vid cirka 60 °C i ungefär 20-24 timmar.</li>
</ul>
<p> </p>
<p><strong>Näringsvärde per 100 g ekologiska katrinplommon:</strong></p>
<p>Energi - 1125 kJ / 266 kcal</p>
<p>Fett - 0,4 g</p>
<p>varav mättat fett - 0,1 g</p>
<p>Kolhydrat - 60 g</p>
<p>varav sockerarter - 51 g</p>
<p>Fiber - 7,0 g</p>
<p>Protein - 2,0 g</p>
<p>Salt - 0,2 g</p>
<p><strong>Förvaring:</strong></p>
<p>Förvaras torrt och svalt.</p>
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<p><strong>Ainesosat:</strong></p>
<p>luumuja, kuivattuja* 100 % (*sertifioitu luomuraaka-aine)</p>
<p>Luomu kuivatut luumut sopivat erinomaisesti jälkiruokiin, kompottien lisukkeeksi ja sellaisenaan välipalaksi. Kuivattujen luumujen pinnalla voi esiintyä valkoista härmää. Tämä on luonnollista fruktoosin kiteytymistä, joka ei vaikuta tuotteen laatuun. <strong>Huomaa: </strong>luumut saattavat toisinaan sisältää kiviä tai niiden paloja.</p>
<h2 class="p1">Luomu kuivatut luumut</h2>
<p class="p2">Luumut eivät ole vain isoäidin puutarhasta tuttuja suosittuja hedelmiä – ne ovat todellisia superfoodeja, erityisesti kuivattuina. Kuivatut luomuluumut sisältävät<strong> kuitua, A- ja E-vitamiinia</strong>, mikä tekee niistä erittäin terveellisen ja makean välipalan.</p>
<h2 class="p2">Kuivatut luumut – miten ne valmistetaan ja mikä tekee niistä niin ainutlaatuisia?</h2>
<p class="p2">Kuivattuja luumuja kuivataan laajamittaisesti tunneleissa<strong> noin 75 °C lämpötilassa noin 20 tunnin ajan</strong>. Matala kuivauslämpötila auttaa säilyttämään näiden hedelmien arvokkaat ravintoaineet, jotka voisivat hajota voimakkaan kuumuuden vaikutuksesta. Luumujen hidas käsittely antaa niille ainutlaatuisen maun, jota käytetään keittiössä lisukkeena liha-aterioissa tai makeissa jälkiruoissa. Kuivattujen luumujen ominaisuuksia arvostavat myös ravitsemusterapeutit – ne ovat arvokas vitamiinien ja kivennäisaineiden lähde, jotka ovat välttämättömiä kehomme toiminnalle.</p>
<h3 class="p2">Kuivatut luumut – kalorit ja ravintoarvot</h3>
<p class="p2">Kuivatut luumut, erityisesti luomuversio, ovat todellisia vitamiinipommeja. Nämä violetit hedelmät sisältävät muun muassa <strong>A-, E- ja C-vitamiinia</strong>, joka edistää kehon vastustuskykyä, sekä huomattavia määriä <strong>magnesiumia, kaliumia ja kalsiumia</strong>. Ainoa rajoitus näiden hedelmien nauttimisessa on <strong>kuivattujen luumujen kalorit</strong> – tämä erittäin terveellinen tuote sisältää peräti <strong>267 kcal 100 g:ssa</strong>. Juuri siksi kuivattuja hedelmiä tulisi käyttää ruokavaliossa kohtuudella, sillä jopa näennäisesti pieni kourallinen kuivattuja luumuja voi helposti muuttua todelliseksi kaloripommiksi.</p>
<h2 class="p2">Luumu ei vain kompotissa – kuivattujen luumujen kulinaristiset käyttötarkoitukset</h2>
<p class="p2">Kuivatut luumut soveltuvat paitsi makeaksi välipalaksi tai kuivatun hedelmäkakun ainesosaksi. Ne ovat myös mielenkiintoinen <strong>lisuke liha-aterioihin</strong>, kuten possunniskaan tai kinkkuun, sekä muihin suolaisiin ruokiin – <strong>salaatteihin, pastoihin ja suolaisiin torttuihin</strong>. Niiden makea maku täydentää mielenkiintoisesti <strong>hieman suolaisia juustoja</strong>, kuten fetaa tai sinihomejuustoa, ja ne tuovat virkistävän lisän rasvaisiin ja raskaisiin aterioihin. Jos olet perinteiden ystävä ja pidät luumuista makeana, kannattaa kokeilla <strong>kaurakeksejä kuivatuilla hedelmillä tai maitokeittoa</strong>.</p>
<h2 class="p2">Luumut – mielenkiintoista tietoa ja vinkkejä</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>luumunkivet sisältävät amygdaliinia, joka muuttuu ruoansulatuksen yhteydessä myrkyllisiksi syanideiksi. Siksi on syytä olla varovainen paistettuun lihaan tai kompotteihin joutuneiden luumunkivien kanssa, ja parasta on valita ostettaessa vain kivettömiä luumuja.</li>
<li class="li2"><span class="s1"></span>kuivattuja luumuja voi valmistaa itse kotona kuivaamalla hedelmiä uunissa noin 60 °C lämpötilassa noin 20–24 tunnin ajan.</li>
</ul>
<p> </p>
<p><strong>Ravintoarvo 100 g luomu kuivattuja luumuja: </strong></p>
<p>Energia - 1125 kJ / 266 kcal</p>
<p>Rasva - 0,4 g,</p>
<p>josta tyydyttyneitä - 0,1 g</p>
<p>Hiilihydraatit - 60 g,</p>
<p>josta sokereita - 51 g</p>
<p>Kuitu - 7,0 g</p>
<p>Proteiini - 2,0 g</p>
<p>Suola - 0,2 g</p>
<p><strong>Säilytysolosuhteet: </strong></p>
<p>Säilytettävä kuivassa ja viileässä paikassa.</p>
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<p><strong>Koostisosad:</strong></p>
<p>kuivatatud ploomid* 100% (*sertifitseeritud mahekoostisosa)</p>
<p>Mahedad kuivatatud ploomid sobivad suurepäraselt magustoitudesse, kompottidesse ja iseseisvaks vahepalaks. Kuivatatud ploomidel võib esineda valge kirm. Tegemist on loodusliku nähtusega, mis on seotud fruktoosi kristalliseerumisega ja ei mõjuta toote kvaliteeti. <strong>Tähelepanu: </strong>ploomid võivad üksikutel juhtudel sisaldada seemneid või nende tükke.</p>
<h2 class="p1">Mahedad kuivatatud ploomid</h2>
<p class="p2">Ploomid ei ole pelgalt vanaema aiast tuttavad populaarsed puuviljad – need on tõelised supertoidud, eriti just kuivatatud kujul. Mahedad kuivatatud ploomid sisaldavad<strong> kiudaineid, A- ja E-vitamiini</strong>, mis teeb neist erakordselt tervisliku ja magusa vahepala.</p>
<h2 class="p2">Kuivatatud ploomid – kuidas need valmivad ja mis teeb neist nii erilise?</h2>
<p class="p2">Suures ulatuses kuivatatakse ploome tunnelites<strong> umbes 75 °C temperatuuril ligikaudu 20 tundi</strong>. Madal kuivatustemperatuur aitab säilitada nende puuviljade väärtuslikud toitained, mis intensiivse kuumuse mõjul võiksid laguneda. Ploomide aeglane töötlemine annab neile erakordse maitse, mida kasutatakse köögis lisandina liharoogadele või magusatele magustoitudele. Kuivatatud ploomide omadusi hindavad ka toitumisspetsialistid – need on väärtuslik vitamiinide ja mineraalide allikas, mis on vajalikud meie organismi toimimiseks.</p>
<h3 class="p2">Kuivatatud ploomid – kcal ja toiteväärtus</h3>
<p class="p2">Kuivatatud ploomid, eriti maheversioonid, on tõelised vitamiinipommid. Need lillad viljad sisaldavad muu hulgas organismi immuunsuse eest vastutavaid <strong>A-, E- ja C-vitamiine</strong> ning märkimisväärses koguses <strong>magneesiumi, kaaliumi ja kaltsiumi</strong>. Ainus piirang nende puuviljade tarbimisel on <strong>kuivatatud ploomide kalorisisaldus</strong> – see äärmiselt tervislik toode sisaldab märkimisväärselt, lausa <strong>267 kcal 100 grammi kohta</strong>. Just seetõttu peaksime kuivatatud puuvilju dieedis mõõdukalt tarbima, sest isegi näiliselt väike peotäis kuivatatud ploome võib kergesti muutuda tõeliseks kaloripommiks.</p>
<h2 class="p2">Ploom ei ole ainult kompotti – kuivatatud ploomide kulinaarsed kasutusvõimalused</h2>
<p class="p2">Kuivatatud ploomid leiavad kasutust mitte ainult magusa vahepalana või pähklikookide koostisosana. Need on ka huvitav <strong>lisand liharoogadele</strong>, nagu seakarbonaad või sink, ning muudele soolastele toitudele – <strong>salatitele, pastadele ja soolastele pirukatele</strong>. Nende magus maitse on huvitav täiendus <strong>kergelt soolastele juustudele</strong>, näiteks feta või sinihallitusjuustule, ning värskendav lisand rasvastele ja rasketoidulistele roogadele. Ja kui olete traditsionalist ja eelistate ploome magusalt, tasub proovida <strong>kaerahelbeküpsiseid kuivatatud puuviljade lisandiga või piimasuppi</strong>.</p>
<h2 class="p2">Ploomid – huvitavad faktid ja nõuanded</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>ploomiseemned sisaldavad amügdaliini, mis seedeprotsesside käigus muutub toksilisteks tsüaniidideks, seetõttu tasub olla ettevaatlik ploomiseemnetega, mis võivad sattuda küpsetatud liha sisse või kompotti, ning parim on osta ainult kivideta ploome.</li>
<li class="li2"><span class="s1"></span>kuivatatud ploome saab kodus ise valmistada, kuivatades puuvilju ahjus umbes 60 °C temperatuuril ligikaudu 20-24 tundi.</li>
</ul>
<p> </p>
<p><strong>Toiteväärtus 100 g kohta: </strong></p>
<p>Energiasisaldus - 1125 kJ / 266 kcal</p>
<p>Rasvad - 0,4 g,</p>
<p>millest küllastunud rasvhapped - 0,1 g</p>
<p>Süsivesikud - 60 g,</p>
<p>millest suhkrud - 51 g</p>
<p>Kiudained - 7,0 g</p>
<p>Valgud - 2,0 g</p>
<p>Sool - 0,2 g</p>
<p><strong>Säilitamistingimused: </strong></p>
<p>Hoida kuivas ja jahedas kohas.</p>
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<h3 class="p2">Žāvētas plūmes - kcal un uzturvērtības</h3>
<p class="p2">Žāvētas plūmes, īpaši bioloģiskās versijas, ir īstas vitamīnu bumbas. Šie violetie augļi satur, piemēram, <strong>A, E un C vitamīnu</strong>, kas atbild par organisma imunitāti, kā arī ievērojamu daudzumu <strong>magnija, kālija un kalcija</strong>. Vienīgais ierobežojums šo augļu patēriņā ir <strong>žāvētu plūmju kcal</strong> - šis ārkārtīgi veselīgais produkts satur diezgan daudz, pat <strong>267 kcal uz 100g</strong>. Tieši tāpēc žāvēti augļi uzturā jālieto mērenā daudzumā, jo pat šķietami neliela sauja žāvētu plūmju viegli var pārvērsties par īstu kaloriju bumbu.</p>
<h2 class="p2">Plūme ne tikai kompotā, jeb žāvētu plūmju kulinārais pielietojums</h2>
<p class="p2">Žāvētas plūmes tiek izmantotas ne tikai kā salda uzkoda vai augļu keksa sastāvdaļa. Tās ir arī interesanta <strong>piedeva gaļas ēdieniem</strong>, piemēram, cūkgaļas karbonādei vai šķiņķim, kā arī citiem sāļiem ēdieniem - <strong>salātiem, makaroniem un sāļajām tartēm</strong>. To saldā garša lieliski papildinās <strong>nedaudz sāļus sierus</strong>, piemēram, fetu vai zilā siera veidus (ar zilo pelējumu), kā arī būs atsvaidzinošs papildinājums trešiem un smagiem ēdieniem. Bet, ja esat tradicionālists un dodat priekšroku saldām plūmēm, ir vērts izmēģināt <strong>auzu pārslu cepumus ar žāvētiem augļiem vai piena zupu</strong>.</p>
<h2 class="p2">Plūmes - interesanti fakti un padomi</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>plūmju kauliņi satur amigdalīnu, kas gremošanas procesu ietekmē pārvēršas toksiskos cianīdos, tāpēc ir vērts uzmanīties no plūmju kauliņiem, kas var nonākt ceptā gaļā vai kompotā, un vislabāk iepērkoties izvēlēties tikai plūmes bez kauliņiem.</li>
<li class="li2"><span class="s1"></span>žāvētas plūmes var pagatavot pašrocīgi mājās, žāvējot augļus cepeškrāsnī aptuveni 60 °C temperatūrā apmēram 20-24 stundas.</li>
</ul>
<p>&nbsp;</p>
<p><strong>Uzturvērtība uz 100 g BIO žāvētu plūmju: </strong></p>
<p>Enerģētiskā vērtība - 1125 kJ / 266 kcal</p>
<p>Tauki - 0,4 g,</p>
<p>no kuriem piesātinātās taukskābes - 0,1 g</p>
<p>Ogļhidrāti - 60 g,</p>
<p>no kuriem cukuri - 51 g</p>
<p>Šķiedrvielas - 7,0 g</p>
<p>Olbaltumvielas - 2,0 g</p>
<p>Sāls - 0,2 g</p>
<p><strong>Ieteicamie uzglabāšanas apstākļi: </strong></p>
<p>Uzglabāt sausā un vēsā vietā.</p>
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<p><strong>Sudedamosios dalys:</strong></p>
<p>džiovintos slyvos* 100% (*sertifikuotas ekologiškas ingredientas)</p>
<p>Ekologiškos džiovintos slyvos puikiai tinka kaip priedas prie desertų, kompotų arba kaip savarankiškas užkandis. Ant džiovintų slyvų gali atsirasti baltas apnašas. Tai natūralus reiškinys, susijęs su fruktozės kristalizacija, ir neturi įtakos produkto kokybei. <strong>Dėmesio: </strong>slyvose kartais gali pasitaikyti kauliukų arba jų fragmentų.</p>
<h2 class="p1">Bio džiovintos slyvos</h2>
<p class="p2">Slyvos – tai ne tik populiarūs vaisiai, asocijuojami su močiutės sodu – tai tikras supermaistas, ypač džiovinta versija. Džiovintose ekologiškose slyvose yra<strong> skaidulinių medžiagų, vitaminų A ir E</strong>, kas jas daro itin sveiku, saldžiu užkandžiu.</p>
<h2 class="p2">Džiovintos slyvos – kaip jos gaminamos ir kas jas daro tokiomis ypatingomis?</h2>
<p class="p2">Džiovintos slyvos plačiai džiovinamos tuneliuose<strong> maždaug 75 °C temperatūroje apie 20 valandų</strong>. Žema džiovinimo temperatūra leidžia išsaugoti vertingas šių vaisių maistines savybes, kurios intensyviai kaitinant galėtų suirti. Lėtas slyvų apdorojimas leidžia joms įgyti nepaprastą skonį, naudojamą virtuvėje kaip priedą prie mėsos ar saldžių desertų. Džiovintų slyvų savybes vertina ir dietologai – tai vertingas vitaminų ir mineralų šaltinis, būtinas mūsų organizmo funkcionavimui.</p>
<h3 class="p2">Džiovintos slyvos – kcal ir maistinė vertė</h3>
<p class="p2">Džiovintos slyvos, ypač ekologiškos, yra tikros vitaminų bombos. Šiuose violetiniuose vaisiuose yra, be kita ko, vitaminų <strong>A, E ir C</strong>, atsakingų už organizmo imunitetą, taip pat dideli kiekiai <strong>magnio, kalio ir kalcio</strong>. Vienintelis šių vaisių vartojimo apribojimas – <strong>džiovintų slyvų kcal</strong> – šis itin sveikas produktas turi nemažai, net <strong>267 kcal 100 g</strong>. Būtent todėl džiovintus vaisius reikėtų vartoti saikingai, nes net ir iš pažiūros nedidelė sauja džiovintų slyvų lengvai gali virsti tikra kaloringumo bomba.</p>
<h2 class="p2">Slyva ne tik kompotui, arba kulinarinis džiovintų slyvų panaudojimas</h2>
<p class="p2">Džiovintos slyvos pritaikomos ne tik kaip saldus užkandis ar džiovintų vaisių kekso ingredientas. Tai taip pat įdomus <strong>priedas prie mėsos</strong>, tokios kaip kiaulienos nugarinė ar kumpis, ir kitų sūrių patiekalų – <strong>salotų, makaronų ir pikantiškų tartų</strong>. Jų saldus skonis puikiai papildys <strong>šiek tiek sūrius sūrius</strong>, tokius kaip feta ar mėlynojo pelėsio (su mėlynuoju pelėsiu), ir atgaivins riebius bei sunkius patiekalus. O jei esate tradicionalistas ir mėgstate slyvas saldžiai, verta išbandyti <strong>avižinius sausainius su džiovintais vaisiais ar pieno sriubą</strong>.</p>
<h2 class="p2">Slyvos – įdomūs faktai ir patarimai</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>slyvų kauliukuose yra amigdalino, kuris virškinimo procesų metu virsta toksiniais cianidais, todėl reikėtų būti atsargiems su slyvų kauliukais, kurie gali pasitaikyti keptoje mėsoje ar kompote, o geriausia – perkant rinktis tik slyvas be kauliukų.</li>
<li class="li2"><span class="s1"></span>džiovintas slyvas galima pasigaminti patiems, namų sąlygomis džiovinant vaisius orkaitėje maždaug 60 °C temperatūroje apie 20–24 valandas.</li>
</ul>
<p> </p>
<p><strong>Maistinė vertė 100 g BIO džiovintų slyvų: </strong></p>
<p>Energinė vertė – 1125 kJ / 266 kcal</p>
<p>Riebalai – 0,4 g,</p>
<p>iš kurių sočiųjų riebalų rūgščių – 0,1 g</p>
<p>Angliavandeniai – 60 g,</p>
<p>iš kurių cukrų – 51 g</p>
<p>Skaidulinės medžiagos – 7,0 g</p>
<p>Baltymai – 2,0 g</p>
<p>Druska – 0,2 g</p>
<p><strong>Laikymo sąlygos: </strong></p>
<p>Laikyti sausoje ir vėsioje vietoje.</p>
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<p><strong>Složení:</strong></p>
<p>sušené švestky* 100% (*certifikovaná bio složka)</p>
<p>Bio sušené švestky jsou vynikající jako doplněk do dezertů, kompotů i jako samostatná svačina. Na sušených švestkách se může objevit bílý povlak. Jedná se o přirozený jev, související s krystalizací fruktózy, který nemá vliv na kvalitu produktu. <strong>Upozornění: </strong>švestky mohou ojediněle obsahovat pecky nebo jejich fragmenty.</p>
<h3 class="p1">Bio sušené švestky</h3>
<p class="p2">Švestky nejsou jen oblíbené ovoce spojované s babiččinou zahrádkou – jsou to skutečné superpotraviny, a to zejména ty v sušené podobě. Sušené bio švestky obsahují<strong> vlákninu, vitamin A a E</strong>, což z nich činí mimořádně zdravou, sladkou svačinku.</p>
<h3 class="p2">Sušené švestky – jak vznikají a co je činí tak výjimečnými?</h3>
<p class="p2">Sušené švestky se ve velkém suší v tunelech <strong>při teplotě kolem 75 °C po dobu přibližně 20 hodin</strong>. Nízká teplota sušení umožňuje zachovat cenné nutriční hodnoty těchto plodů, které by se vlivem intenzivního tepla mohly rozkládat. Pomalé zpracování švestek jim dodává neobyčejnou chuť, využívanou v kuchyni jako doplněk k masům nebo sladkým dezertům. Vlastnosti sušených švestek oceňují i dietologové – jsou cenným zdrojem vitaminů a minerálních látek nezbytných pro fungování našeho organismu.</p>
<h3 class="p2">Sušené švestky – kcal a nutriční hodnoty</h3>
<p class="p2">Sušené švestky, a to zejména ty v bio variantě, jsou skutečné vitaminové bomby. Tyto fialové plody obsahují mimo jiné vitamin <strong>A, E a C</strong>, který je důležitý pro imunitu organismu, a také značné množství <strong>hořčíku, draslíku a vápníku</strong>. Jediným omezením v konzumaci těchto plodů jsou <strong>kalorie sušených švestek</strong> – tento mimořádně zdravý produkt obsahuje nemalé množství, až <strong>267 kcal na 100 g</strong>. Proto bychom sušené ovoce měli do jídelníčku zařazovat střídmě, protože i zdánlivě malá hrst sušených švestek se může snadno proměnit ve skutečnou kalorickou bombu.</p>
<h3 class="p2">Švestky nejen do kompotu, aneb kulinární využití sušených švestek</h3>
<p class="p2">Sušené švestky se uplatní nejen jako sladká svačina nebo přísada do ovocného koláče. Jsou také zajímavým <strong>doplňkem k masům</strong>, jako je vepřová krkovice nebo šunka, a dalším slaným pokrmům – <strong>salátům, těstovinám a slaným koláčům</strong>. Jejich sladká chuť bude zajímavým doplňkem k <strong>lehce slaným sýrům</strong>, jako je feta nebo sýr s modrou plísní, a osvěžující přísadou k tučným a těžkým jídlům. A pokud jste tradicionalista a dáváte přednost švestkám ve sladké verzi, stojí za to vyzkoušet <strong>ovesné sušenky s přídavkem sušeného ovoce nebo mléčnou kaši</strong>.</p>
<h3 class="p2">Švestky – zajímavosti a tipy</h3>
<ul class="ul1">
<li class="li2"><span class="s1"></span>pecky švestek obsahují amygdalin, který se vlivem trávicích procesů přeměňuje na toxické kyanidy, proto je důležité dávat pozor na švestkové pecky, které se mohou objevit v pečeném mase nebo kompotu, a nejlépe je při nákupu vybírat pouze švestky bez pecek.</li>
<li class="li2"><span class="s1"></span>sušené švestky si můžete připravit i sami doma sušením ovoce v troubě při teplotě cca 60 °C po dobu asi 20 - 24 hodin.</li>
</ul>
<p> </p>
<p><strong>Výživové údaje na 100 g výrobku: </strong></p>
<p>Energetická hodnota - 1125 kJ / 266 kcal</p>
<p>Tuky - 0,4 g,</p>
<p>z toho nasycené mastné kyseliny - 0,1 g</p>
<p>Sacharidy - 60 g,</p>
<p>z toho cukry - 51 g</p>
<p>Vláknina - 7,0 g</p>
<p>Bílkoviny - 2,0 g</p>
<p>Sůl - 0,2 g</p>
<p><strong>Doporučené podmínky skladování: </strong></p>
<p>Skladujte v suchu a chladu.</p>
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<p><strong>Zloženie:</strong></p>
<p>sušené slivky* 100% (*certifikovaná bio zložka)</p>
<p>Bio sušené slivky sú výborné ako prísada do dezertov, kompótov a ako samostatná pochúťka. Na sušených slivkách sa môže objaviť biely povlak. Ide o prirodzený jav súvisiaci s kryštalizáciou fruktózy, ktorý nemá vplyv na kvalitu produktu. <strong>Upozornenie: </strong>slivky môžu občas obsahovať kôstky alebo ich fragmenty.</p>
<h2 class="p1">Bio sušené slivky</h2>
<p class="p2">Slivky nie sú len obľúbené ovocie spájané s babičkinou záhradkou – sú to skutočné superpotraviny, najmä tie v sušenej verzii. Sušené bio slivky obsahujú<strong> vlákninu, vitamín A a E</strong>, vďaka čomu sú mimoriadne zdravou a sladkou pochúťkou.</p>
<h2 class="p2">Sušené slivky – ako vznikajú a čím sú také výnimočné?</h2>
<p class="p2">Sušené slivky sa vo veľkom sušia v tuneloch pri teplote približne <strong>75 °C po dobu približne 20 hodín</strong>. Nízka teplota sušenia umožňuje zachovať cenné výživové hodnoty týchto plodov, ktoré by sa pod vplyvom intenzívneho tepla mohli rozložiť. Pomalé spracovanie sliviek im dodáva výnimočnú chuť, ktorá sa v kuchyni využíva ako prísada k mäsu alebo sladkým dezertom. Vlastnosti sušených sliviek oceňujú aj dietológovia – sú cenným zdrojom vitamínov a minerálov dôležitých pre správne fungovanie nášho organizmu.</p>
<h3 class="p2">Sušené slivky – kalórie a výživové hodnoty</h3>
<p class="p2">Sušené slivky, a najmä tie v bio verzii, sú skutočné vitamínové bomby. Tieto fialové plody obsahujú okrem iného vitamín <strong>A, E a C</strong>, ktorý prispieva k správnemu fungovaniu imunitného systému, ako aj značné množstvo <strong>horčíka, draslíka a vápnika</strong>. Jediným obmedzením pri konzumácii týchto plodov sú <strong>kalórie sušených sliviek</strong> – tento mimoriadne zdravý produkt obsahuje nemalých <strong>267 kcal na 100 g</strong>. Práve preto by sme sušené ovocie mali konzumovať s mierou, pretože aj zdanlivo malá hrsť sušených sliviek sa môže ľahko zmeniť na skutočnú kalorickú bombu.</p>
<h2 class="p2">Slivka nielen do kompótu, alebo kulinárske využitie sušených sliviek</h2>
<p class="p2">Sušené slivky sa uplatňujú nielen ako sladká pochúťka alebo prísada do orechového keksu. Sú tiež zaujímavým <strong>doplnkom k mäsu</strong>, ako je bravčová kotleta alebo šunka, a k iným slaným jedlám – do <strong>šalátov, cestovín a slaných koláčov</strong>. Ich sladká chuť bude zaujímavým doplnkom k <strong>jemne slaným syrom</strong>, ako je feta alebo syr s modrou plesňou, a osviežujúcim prvkom tučných a ťažkých jedál. Ak ste však tradicionalista a preferujete slivky na sladko, určite vyskúšajte <strong>ovsené sušienky s pridaním sušeného ovocia alebo mliečnu polievku</strong>.</p>
<h2 class="p2">Slivky – zaujímavosti a tipy</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>kôstky sliviek obsahujú amygdalín, ktorý sa vplyvom tráviacich procesov mení na toxické kyanidy, preto je dôležité dávať si pozor na kôstky sliviek, ktoré sa môžu objaviť v pečenom mäse alebo kompóte, a najlepšie je pri nákupe vyberať výlučne slivky bez kôstok.</li>
<li class="li2"><span class="s1"></span>sušené slivky si môžete pripraviť aj sami, v pohodlí domova sušením ovocia v rúre pri teplote približne 60 °C po dobu asi 20 – 24 hodín.</li>
</ul>
<p> </p>
<h3>Výživové údaje na 100 g výrobku</h3>
<p>Energetická hodnota - 1125 kJ / 266 kcal</p>
<p>Tuky - 0,4 g,</p>
<p>z toho nasýtené mastné kyseliny - 0,1 g</p>
<p>Sacharidy - 60 g,</p>
<p>z toho cukry - 51 g</p>
<p>Vláknina - 7,0 g</p>
<p>Bielkoviny - 2,0 g</p>
<p>Soľ - 0,2 g</p>
<p><strong>Podmienky skladovania:</strong></p>
<p>Skladujte na suchom a chladnom mieste.</p>
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<h3 class="p2">Suhe slive – kcal in hranilne vrednosti</h3>
<p class="p2">Suhe slive, še posebej ekološke, so prave vitaminske bombe. Ti vijolični sadeži vsebujejo med drugim vitamina <strong>A, E in C</strong>, ki sta odgovorna za odpornost organizma, ter tudi znatne količine <strong>magnezija, kalija in kalcija</strong>. Edina omejitev pri uživanju teh sadežev so <strong>kalorije suhih sliv</strong> – ta izjemno zdrav izdelek vsebuje kar <strong>267 kcal na 100 g</strong>. Zato je posušeno sadje priporočljivo uživati zmerno, saj se lahko že na videz majhna pest suhih sliv zlahka spremeni v pravo kalorično bombo.</p>
<h2 class="p2">Slive ne le v kompotu, ampak tudi v kuhinji – kulinarična uporaba suhih sliv</h2>
<p class="p2">Suhe slive se ne uporabljajo le kot sladki prigrizek ali sestavina orehovega kolača. So tudi zanimiv <strong>dodatek k mesu</strong>, kot sta svinjina ali šunka, ter drugim slanim jedem – <strong>solatam, testeninam in slanim tartom</strong>. Njihov sladek okus bo zanimiv dodatek k <strong>rahlo slanim sirom</strong>, kot sta feta ali modri sir (s plemenito plesnijo), ter osvežilna komponenta k mastnim in težkim jedem. Če ste tradicionalist in imate raje slive na sladek način, pa velja poskusiti <strong>ovsene piškote z dodatkom suhega sadja ali mlečno juho</strong>.</p>
<h2 class="p2">Slive – zanimivosti in nasveti</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>koščice sliv vsebujejo amigdalin, ki se pod vplivom prebavnih procesov pretvori v strupene cianide, zato je pomembno paziti na koščice sliv, ki se lahko znajdejo v pečenem mesu ali kompotu, in je najbolje pri nakupovanju izbirati izključno slive brez koščic.</li>
<li class="li2"><span class="s1"></span>suhe slive lahko pripravite tudi sami doma, tako da sadje sušite v pečici pri temperaturi približno 60 °C približno 20–24 ur.</li>
</ul>
<p></p>
<p><strong>Hranilna vrednost na 100 g bio suhih sliv: </strong></p>
<p>Energijska vrednost - 1125 kJ / 266 kcal</p>
<p>Maščobe - 0,4 g,</p>
<p>od tega nasičene maščobne kisline - 0,1 g</p>
<p>Ogljikovi hidrati - 60 g,</p>
<p>od tega sladkorji - 51 g</p>
<p>Prehranske vlaknine - 7,0 g</p>
<p>Beljakovine - 2,0 g</p>
<p>Sol - 0,2 g</p>
<p><strong>Priporočeni pogoji shranjevanja: </strong></p>
<p>Shranjevati v suhem in hladnem prostoru.</p>
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<p><strong>Összetevők:</strong></p>
<p>aszalt szilva* 100% (*minősített ökológiai összetevő)</p>
<p>A bio aszalt szilva kiválóan alkalmas desszertekhez, kompótokhoz, valamint önálló nassolnivalóként is fogyasztható. Az aszalt szilván fehér bevonat képződhet. Ez természetes jelenség, a fruktóz kicsapódásával magyarázható, és nem befolyásolja a termék minőségét. <strong>Figyelem: </strong>a szilva szórványosan tartalmazhat magot vagy magtöredékeket.</p>
<h2 class="p1">Bio aszalt szilva</h2>
<p class="p2">A szilva nem csupán a nagymamák kertjéből ismert népszerű gyümölcs – igazi szuperélelmiszer, különösen aszalt formában. Az aszalt bio szilva<strong> rostot, valamint A- és E-vitamint </strong>tartalmaz, ezáltal rendkívül egészséges, édes nassolnivalóvá téve őket.</p>
<h2 class="p2">Aszalt szilva – hogyan készül és mi teszi olyan különlegessé?</h2>
<p class="p2">Az aszalt szilvát nagyméretű alagutakban szárítják, körülbelül <strong>75 °C-on, mintegy 20 órán keresztül</strong>. Az alacsony szárítási hőmérséklet segít megőrizni e gyümölcsök értékes tápanyagait, amelyek intenzív hő hatására lebomolhatnának. A szilva lassú feldolgozása egyedi ízt kölcsönöz neki, amelyet a konyhában húsok vagy édes desszertek kiegészítőjeként használnak. Az aszalt szilva tulajdonságait a dietetikusok is nagyra értékelik – értékes vitamin- és ásványianyag-forrás, amelyek elengedhetetlenek szervezetünk működéséhez.</p>
<h3 class="p2">Aszalt szilva – kalória és tápérték</h3>
<p class="p2">Az aszalt szilva, különösen a bio változat, igazi vitaminbomba. Ezek a lila gyümölcsök többek között <strong>A-, E- és C-vitamint</strong> tartalmaznak, utóbbi hozzájárul az immunrendszer normál működéséhez, valamint jelentős mennyiségű <strong>magnéziumot, káliumot és kalciumot</strong>. E gyümölcsök fogyasztásának egyetlen korlátja az <strong>aszalt szilva kalóriatartalma</strong> – ez a rendkívül egészséges termék nem kevés, hanem <strong>100 grammonként 267 kcalt</strong> tartalmaz. Éppen ezért az aszalt gyümölcsöket mértékkel kell beilleszteni étrendünkbe, mert még egy látszólag kis marék aszalt szilva is könnyen igazi kalóriabombává válhat.</p>
<h2 class="p2">A szilva nem csak kompótként – az aszalt szilva kulináris felhasználása</h2>
<p class="p2">Az aszalt szilva nemcsak édes nassolnivalóként vagy aszalt gyümölcsös sütemények összetevőjeként használható fel. Érdekes <strong>kiegészítője húsoknak</strong>, mint például a karaj vagy a sonka, valamint más sós ételeknek – <strong>salátáknak, tésztáknak és sós tortáknak</strong>. Édes íze izgalmasan kiegészíti az <strong>enyhén sós sajtokat</strong>, mint a feta vagy a penészes (kék) sajt, és frissítő adaléka lehet a zsírosabb, nehezebb ételeknek. Ha pedig Ön a hagyományos ízek kedvelője, és az édes szilvát részesíti előnyben, érdemes kipróbálnia az <strong>aszalt gyümölcsökkel készült zabkekszet vagy a tejlevest</strong>.</p>
<h2 class="p2">Szilva – érdekességek és tippek</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>A szilvamag amigdalint tartalmaz, amely az emésztési folyamatok során mérgező cianidokká alakul. Ezért érdemes odafigyelni a szilvamagra, amely esetleg a sült húsba vagy kompótba kerülhet, és a legjobb, ha vásárláskor kizárólag mag nélküli szilvát választunk.</li>
<li class="li2"><span class="s1"></span>Az aszalt szilva házilag is elkészíthető: a gyümölcsöket sütőben, kb. 60 °C-on, körülbelül 20-24 órán keresztül szárítva.</li>
</ul>
<p> </p>
<p><strong>Táplálkozási adatok 100 g bio aszalt szilvára: </strong></p>
<p>Energia - 1125 kJ / 266 kcal</p>
<p>Zsír - 0,4 g,</p>
<p>amelyből telített zsírsavak - 0,1 g</p>
<p>Szénhidrát - 60 g,</p>
<p>amelyből cukrok - 51 g</p>
<p>Rost - 7,0 g</p>
<p>Fehérje - 2,0 g</p>
<p>Só - 0,2 g</p>
<p><strong>Tárolási feltételek: </strong></p>
<p>Száraz és hűvös helyen tárolandó.</p>
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<p><strong>Ingrediente:</strong></p>
<p>prune uscate* 100% (*ingredient certificat ecologic)</p>
<p>Prunele uscate ecologice sunt excelente ca adaos la deserturi, compoturi și ca o gustare independentă. Pe prunele uscate poate apărea un strat alb. Acesta este un fenomen natural, legat de cristalizarea fructozei, care nu afectează calitatea produsului. <strong>Atenție: </strong>prunele pot conține ocazional sâmburi sau fragmente de sâmburi.</p>
<h2 class="p1">Prune uscate Bio</h2>
<p class="p2">Prunele nu sunt doar fructe populare asociate cu grădina bunicii – sunt adevărate superalimente, mai ales cele în varianta uscată. Prunele uscate bio conțin<strong> fibre, vitaminele A și E</strong>, ceea ce le face o gustare dulce extrem de sănătoasă.</p>
<h2 class="p2">Prune uscate - cum sunt obținute și ce le face atât de speciale?</h2>
<p class="p2">Prunele uscate sunt uscate pe scară largă în tunele<strong> la o temperatură de aproximativ 75 °C timp de aproximativ 20 de ore</strong>. Temperatura scăzută de uscare permite păstrarea valorilor nutritive prețioase ale acestor fructe, care sub influența căldurii intense s-ar putea descompune. Procesarea lentă a prunelor le conferă un gust deosebit, utilizat în bucătărie ca adaos la carne sau deserturi dulci. Proprietățile prunelor uscate sunt apreciate și de nutriționiști – acestea sunt o sursă prețioasă de vitamine și minerale esențiale pentru buna funcționare a organismului nostru.</p>
<h3 class="p2">Prune uscate - kcal și valori nutriționale</h3>
<p class="p2">Prunele uscate, în special cele ecologice, sunt adevărate bombe de vitamine. Aceste fructe violete conțin, printre altele, vitaminele <strong>A, E și C</strong>, responsabile pentru imunitatea organismului, precum și cantități semnificative de <strong>magneziu, potasiu și calciu</strong>. Singura restricție în consumul acestor fructe este legată de <strong>caloriile prunelor uscate</strong> – acest produs extrem de sănătos conține nu puțin, ci chiar <strong>267 kcal la 100g</strong>. Tocmai de aceea, fructele uscate ar trebui consumate cu moderație în dietă, deoarece chiar și o mână aparent mică de prune uscate se poate transforma cu ușurință într-o adevărată bombă calorică.</p>
<h2 class="p2">Pruna nu doar în compot, adică utilizări culinare ale prunelor uscate</h2>
<p class="p2">Prunele uscate sunt utilizate nu doar ca o gustare dulce sau ingredient pentru checuri cu fructe confiate. Sunt, de asemenea, un <strong>adaos interesant la carne</strong>, cum ar fi mușchiul de porc sau șunca, și la alte feluri de mâncare sărate – <strong>salate, paste și tarte sărate</strong>. Gustul lor dulce va completa interesant <strong>brânzeturile ușor sărate</strong>, precum feta sau brânza cu mucegai (blue cheese), și va fi un adaos răcoritor pentru mâncărurile grase și grele. Iar dacă ești un tradiționalist și preferi prunele dulci, merită să încerci <strong>fursecuri cu ovăz și fructe uscate sau o supă de lapte</strong>.</p>
<h2 class="p2">Prune - curiozități și sfaturi</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>Sâmburii de prune conțin amigdalină, care sub influența proceselor digestive se transformă în cianuri toxice. De aceea, este important să fim atenți la sâmburii de prune care pot rămâne în carnea la cuptor sau în compot, iar cel mai bine este să alegem doar prune fără sâmburi la cumpărături.</li>
<li class="li2"><span class="s1"></span>Prunele uscate pot fi preparate acasă, uscând fructele în cuptor la o temperatură de aproximativ 60 °C timp de aproximativ 20 - 24 de ore.</li>
</ul>
<p> </p>
<p><strong>Valori nutriționale pentru 100 g prune uscate BIO: </strong></p>
<p>Energie - 1125 kJ / 266 kcal</p>
<p>Grăsimi - 0,4 g,</p>
<p>din care acizi grași saturați - 0,1 g</p>
<p>Carbohidrați - 60 g,</p>
<p>din care zaharuri - 51 g</p>
<p>Fibre - 7,0 g</p>
<p>Proteine - 2,0 g</p>
<p>Sare - 0,2 g</p>
<p><strong>Condiții de păstrare: </strong></p>
<p>A se păstra într-un loc uscat și răcoros.</p>
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<p><strong>Съставки:</strong></p>
<p>сливи сушени* 100% (*сертифицирана био съставка)</p>
<p>Био сушени сливи, отлични като добавка към десерти, компоти и като самостоятелна закуска. Върху сушените сливи може да се появи бял налеп. Това е естествено явление, свързано с отделянето на фруктоза, което не влияе на качеството на продукта. <strong>Внимание: </strong>сливите спорадично могат да съдържат костилки или техни фрагменти.</p>
<h2 class="p1">Био сушени сливи</h2>
<p class="p2">Сливите не са просто популярни плодове, свързвани с бабината градина – те са истински суперхрани, особено в сушен вариант. Сушените био сливи съдържат<strong> фибри, витамин А и Е</strong>, което ги прави изключително здравословна, сладка закуска.</p>
<h2 class="p2">Сушени сливи – как се произвеждат и какво ги прави толкова специални?</h2>
<p class="p2">Сушените сливи в голям мащаб се сушат в тунели<strong> при температура около 75 °C за приблизително 20 часа</strong>. Ниската температура на сушене позволява да се запазят ценните хранителни стойности на тези плодове, които под въздействието на интензивна топлина биха могли да се разградят. Бавната обработка на сливите им придава изключителен вкус, използван в кухнята като добавка към месни ястия или сладки десерти. Свойствата на сушените сливи се ценят и от диетолозите – те са ценен източник на витамини и минерали, необходими за функционирането на нашия организъм.</p>
<h3 class="p2">Сушени сливи – калории и хранителни стойности</h3>
<p class="p2">Сушените сливи, а особено тези в био вариант, са истински витаминозни бомби. Тези лилави плодове съдържат, наред с други, витамин <strong>А, Е и С</strong>, отговарящ за имунитета на организма, както и значителни количества <strong>магнезий, калий и калций</strong>. Единственото ограничение при консумацията на тези плодове са <strong>калориите в сушените сливи</strong> – този изключително здравословен продукт съдържа цели <strong>267 kcal на 100 g</strong>. Ето защо сушените плодове трябва да се включват в диетата умерено, защото дори привидно малка шепа сушени сливи лесно може да се превърне в истинска калорийна бомба.</p>
<h2 class="p2">Сливата не само в компот, или кулинарното приложение на сушените сливи</h2>
<p class="p2">Сушените сливи намират приложение не само като сладка закуска или съставка в кекс с ядки. Те са също така интересна <strong>добавка към меса</strong>, като свински врат или шунка, както и към други солени ястия – <strong>салати, паста и солени тарти</strong>. Сладкият им вкус ще бъде интересно допълнение към <strong>леко солени сирена</strong>, като фета или синьо сирене (със синя плесен), както и освежаваща добавка към мазни и тежки ястия. А ако сте традиционалисти и предпочитате сливите на сладко, струва си да опитате <strong>овесени бисквити с добавка на сушени плодове или млечна супа</strong>.</p>
<h2 class="p2">Сливи – любопитни факти и съвети</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>костилките на сливите съдържат амигдалин, който под въздействието на храносмилателните процеси се превръща в токсични цианиди, затова е важно да се внимава за костилки от сливи, които могат да попаднат в печено месо или компот, а най-добре е по време на пазаруване да се избират само обезкостени сливи.</li>
<li class="li2"><span class="s1"></span>сушени сливи могат да се приготвят и самостоятелно, в домашни условия, като се сушат плодовете във фурна при температура около 60 °C за около 20 - 24 часа.</li>
</ul>
<p> </p>
<p><strong>Хранителни стойности за 100 g био сушени сливи: </strong></p>
<p>Енергийна стойност - 1125 kJ / 266 kcal</p>
<p>Мазнини - 0,4 g,</p>
<p>от които наситени мастни киселини - 0,1 g</p>
<p>Въглехидрати - 60 g,</p>
<p>от които захари - 51 g</p>
<p>Влакнини - 7,0 g</p>
<p>Белтъци - 2,0 g</p>
<p>Сол - 0,2 g</p>
<p><strong>Препоръчителни условия за съхранение: </strong></p>
<p>Да се съхранява на сухо и хладно място.</p>
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<h3>Συστατικά:</h3>
<p>δαμάσκηνα αποξηραμένα* 100% (*πιστοποιημένο βιολογικό συστατικό)</p>
<p>Βιολογικά αποξηραμένα δαμάσκηνα, ιδανικά ως προσθήκη σε επιδόρπια, κομπόστες ή ως αυτόνομο σνακ. Στα αποξηραμένα δαμάσκηνα ενδέχεται να εμφανιστεί μια λευκή επίστρωση. Πρόκειται για φυσικό φαινόμενο, που σχετίζεται με την καθίζηση της φρουκτόζης και δεν επηρεάζει την ποιότητα του προϊόντος. <strong>Προσοχή: </strong>τα δαμάσκηνα ενδέχεται σποραδικά να περιέχουν κουκούτσια ή θραύσματά τους.</p>
<h2>Βιολογικά αποξηραμένα δαμάσκηνα</h2>
<p>Δαμάσκηνα - δεν είναι μόνο ένα δημοφιλές φρούτο που συνδέεται με τον κήπο της γιαγιάς - είναι ένα πραγματικό superfood, ειδικά στην αποξηραμένη του μορφή. Τα βιολογικά αποξηραμένα δαμάσκηνα περιέχουν <strong>εδώδιμες ίνες, βιταμίνες A και E</strong>, γεγονός που τα καθιστά ένα εξαιρετικά υγιεινό, γλυκό σνακ.</p>
<h2>Αποξηραμένα δαμάσκηνα - πώς παράγονται και τι τα κάνει τόσο ξεχωριστά;</h2>
<p>Τα αποξηραμένα δαμάσκηνα αποξηραίνονται ευρέως σε τούνελ <strong>περίπου στους 75 °C για περίπου 20 ώρες</strong>. Η χαμηλή θερμοκρασία ξήρανσης επιτρέπει τη διατήρηση των πολύτιμων θρεπτικών συστατικών αυτών των φρούτων, τα οποία θα μπορούσαν να αλλοιωθούν υπό την επίδραση της έντονης θερμότητας. Η αργή επεξεργασία των δαμάσκηνων τους προσδίδει μια εξαιρετική γεύση, που χρησιμοποιείται στην κουζίνα ως προσθήκη σε κρέατα ή γλυκά επιδόρπια. Οι ιδιότητες των αποξηραμένων δαμάσκηνων εκτιμώνται επίσης από τους διαιτολόγους - αποτελούν μια πολύτιμη πηγή βιταμινών και μετάλλων απαραίτητων για τη λειτουργία του οργανισμού μας.</p>
<h3>Αποξηραμένα δαμάσκηνα - θερμίδες και διατροφική αξία</h3>
<p>Τα αποξηραμένα δαμάσκηνα, και ειδικά στην βιολογική τους μορφή, είναι πραγματικές βιταμινούχες "βόμβες". Αυτά τα μοβ φρούτα περιέχουν μεταξύ άλλων <strong>βιταμίνες Α, Ε και C</strong>, υπεύθυνες για την αντίσταση του οργανισμού, καθώς και σημαντικές ποσότητες <strong>μαγνησίου, καλίου και ασβεστίου</strong>. Ο μόνος περιορισμός στην κατανάλωση αυτών των φρούτων είναι οι <strong>θερμίδες των αποξηραμένων δαμάσκηνων</strong> - αυτό το εξαιρετικά υγιεινό προϊόν περιέχει όχι λίγες, αλλά έως και <strong>267 kcal ανά 100g</strong>. Γι' αυτόν τον λόγο, τα αποξηραμένα φρούτα πρέπει να χρησιμοποιούνται στη διατροφή με μέτρο, καθώς ακόμη και μια φαινομενικά μικρή χούφτα αποξηραμένων δαμάσκηνων μπορεί εύκολα να μετατραπεί σε μια πραγματική θερμιδική "βόμβα".</p>
<h2>Δαμάσκηνο όχι μόνο σε κομπόστα, ή αλλιώς, οι γαστρονομικές χρήσεις των αποξηραμένων δαμάσκηνων</h2>
<p>Τα αποξηραμένα δαμάσκηνα χρησιμοποιούνται όχι μόνο ως γλυκό σνακ ή συστατικό σε κέικ με ξηρούς καρπούς. Αποτελούν επίσης μια ενδιαφέρουσα <strong>προσθήκη σε κρέατα</strong>, όπως χοιρινή μπριζόλα ή ζαμπόν, καθώς και σε άλλα αλμυρά πιάτα - σε <strong>σαλάτες, ζυμαρικά και αλμυρές τάρτες</strong>. Η γλυκιά τους γεύση συμπληρώνει υπέροχα τα <strong>ελαφρώς αλμυρά τυριά</strong>, όπως η φέτα ή το μπλε τυρί, και προσφέρει μια αναζωογονητική πινελιά σε λιπαρά και βαριά πιάτα. Και αν είστε παραδοσιακοί και προτιμάτε τα δαμάσκηνα σε γλυκές παρασκευές, αξίζει να δοκιμάσετε <strong>μπισκότα βρώμης με αποξηραμένα φρούτα ή γαλατόσουπα</strong>.</p>
<h2>Δαμάσκηνα - ενδιαφέροντα στοιχεία και συμβουλές</h2>
<ul>
<li>Οι κουκούτσια των δαμάσκηνων περιέχουν αμυγδαλίνη, η οποία υπό την επίδραση των πεπτικών διαδικασιών μετατρέπεται σε τοξικά κυανίδια, γι' αυτό είναι σημαντικό να προσέχετε τα κουκούτσια των δαμάσκηνων που ενδέχεται να βρεθούν σε ψητό κρέας ή κομπόστα. Το καλύτερο είναι να επιλέγετε μόνο δαμάσκηνα χωρίς κουκούτσια κατά την αγορά.</li>
<li>Τα αποξηραμένα δαμάσκηνα μπορούν να παρασκευαστούν και στο σπίτι, αποξηραίνοντας τα φρούτα στο φούρνο σε θερμοκρασία περίπου 60 °C για περίπου 20 - 24 ώρες.</li>
</ul>
<p>&nbsp;</p>
<h3>Διατροφικές πληροφορίες ανά 100 g</h3>
<table>
    <tbody>
        <tr>
            <td>ενέργεια</td>
            <td>1125 kJ / 266 kcal</td>
        </tr>
        <tr>
            <td>λιπαρά</td>
            <td>0,4 g</td>
        </tr>
        <tr>
            <td>εκ των οποίων κορεσμένα</td>
            <td>0,1 g</td>
        </tr>
        <tr>
            <td>υδατάνθρακες</td>
            <td>60 g</td>
        </tr>
        <tr>
            <td>εκ των οποίων σάκχαρα</td>
            <td>51 g</td>
        </tr>
        <tr>
            <td>εδώδιμες ίνες</td>
            <td>7,0 g</td>
        </tr>
        <tr>
            <td>πρωτεΐνες</td>
            <td>2,0 g</td>
        </tr>
        <tr>
            <td>αλάτι</td>
            <td>0,2 g</td>
        </tr>
    </tbody>
</table>
<h3>Συνθήκες αποθήκευσης</h3>
<p>Να φυλάσσεται σε ξηρό και δροσερό μέρος.</p>
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<p><strong>Sastojci:</strong></p>
<p>suhe šljive* 100% (*certificirani organski sastojak)</p>
<p>Organske suhe šljive izvrsne su kao dodatak desertima, kompotima ili kao samostalna grickalica. Na suhim šljivama može se pojaviti bijela prevlaka. To je prirodna pojava, povezana s izlučivanjem fruktoze, koja ne utječe na kvalitetu proizvoda. <strong>Napomena: </strong>šljive povremeno mogu sadržavati koštice ili njihove fragmente.</p>
<h2 class="p1">Organske suhe šljive</h2>
<p class="p2">Šljive nisu samo popularno voće povezano s bakinim vrtom – one su pravi superfood, pogotovo u sušenoj verziji. Suhe organske šljive sadrže<strong> vlakna, vitamine A i E</strong>, što ih čini izuzetno zdravom i slatkom grickalicom.</p>
<h2 class="p2">Suhe šljive – kako nastaju i što ih čini tako posebnima?</h2>
<p class="p2">Suhe šljive se u širokom opsegu suše u tunelima<strong> na temperaturi od oko 75 °C tijekom otprilike 20 sati</strong>. Niska temperatura sušenja omogućuje očuvanje vrijednih hranjivih tvari ovih plodova, koje bi se pod utjecajem intenzivne topline mogle raspasti. Polagana obrada šljiva omogućuje im da dobiju izvanredan okus, korišten u kuhinji kao dodatak jelima od mesa ili slatkim desertima. Svojstva suhih šljiva cijene i nutricionisti – one su dragocjen izvor vitamina i minerala neophodnih za funkcioniranje našeg organizma.</p>
<h3 class="p2">Suhe šljive – kcal i hranjive vrijednosti</h3>
<p class="p2">Suhe šljive, a posebno one u organskoj verziji, prave su vitaminske bombe. Ovo ljubičasto voće sadrži, između ostalog, vitamine <strong>A, E i C</strong> odgovorne za otpornost organizma, kao i značajne količine <strong>magnezija, kalija i kalcija</strong>. Jedino ograničenje u konzumaciji ovog voća su <strong>kcal suhih šljiva</strong> – ovaj izuzetno zdrav proizvod sadrži nemalo, čak <strong>267 kcal na 100 g</strong>. Zato suho voće treba umjereno koristiti u prehrani, jer se čak i naizgled mala šaka suhih šljiva lako može pretvoriti u pravu kalorijsku bombu.</p>
<h2 class="p2">Šljiva ne samo za kompot, odnosno kulinarska primjena suhih šljiva</h2>
<p class="p2">Suhe šljive se ne koriste samo kao slatka grickalica ili sastojak voćnog kolača. One su također zanimljiv <strong>dodatak jelima od mesa</strong>, poput svinjskog odreska ili šunke, te drugim slanim jelima – <strong>salatama, tjesteninama i slanim pitama</strong>. Njihov slatki okus bit će zanimljiva dopuna <strong>blago slanim sirevima</strong>, poput fete ili plavog sira (s plavom plijesni), te osvježavajući dodatak masnim i teškim jelima. A ako ste tradicionalist i preferirate šljive na slatko, vrijedi isprobati <strong>zobene kekse s dodatkom suhog voća ili mliječnu juhu</strong>.</p>
<h2 class="p2">Šljive – zanimljivosti i savjeti</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>Koštice šljiva sadrže amigdalin, koji se pod utjecajem probavnih procesa pretvara u toksične cijanide, stoga je važno paziti na koštice šljiva koje se mogu naći u pečenom mesu ili kompotu, a najbolje je prilikom kupnje birati isključivo šljive bez koštica.</li>
<li class="li2"><span class="s1"></span>Suhe šljive mogu se pripremiti i samostalno, kod kuće, sušenjem voća u pećnici na temperaturi od oko 60 °C tijekom otprilike 20 – 24 sata.</li>
</ul>
<p> </p>
<p><strong>Hranjive vrijednosti na 100 g organskih suhih šljiva: </strong></p>
<p>Energetska vrijednost - 1125 kJ / 266 kcal</p>
<p>Masti - 0,4 g,</p>
<p>od kojih zasićene masne kiseline - 0,1 g</p>
<p>Ugljikohidrati - 60 g,</p>
<p>od kojih šećeri - 51 g</p>
<p>Vlakna - 7,0 g</p>
<p>Bjelančevine - 2,0 g</p>
<p>Sol - 0,2 g</p>
<p><strong>Uvjeti čuvanja: </strong></p>
<p>Čuvati na suhom i hladnom mjestu.</p>
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<h3 class="p2">Gedréchent Plommen - Kcal an Nährwäerter</h3>
<p class="p2">Gedréchent Plommen, besonnesch déi an der biologescher Versioun, si richteg Vitaminbommen. Dës violett Uebst enthalen ënner anerem Vitamin <strong>A, E an C</strong>, déi fir d'Immunitéit vum Kierper verantwortlech sinn, souwéi grouss Quantitéite vu <strong>Magnesium, Kalium a Kalzium</strong>. Déi eenzeg Aschränkung beim Konsum vun dësen Uebst sinn d'<strong>Kcal vun de gedréchente Plommen</strong> - dëst aussergewéinlech gesond Produkt enthält net wéineg, nämlech <strong>267 kcal op 100 g</strong>. Dofir sollte mir gedréchent Uebst an der Ernährung moderat benotzen, well och eng anscheinend kleng Handvoll gedréchent Plommen sech liicht an eng richteg Kaloriebomm verwandele kann.</p>
<h2 class="p2">Plommen net nëmmen am Kompott, oder de kulinareschen Asaz vu gedréchente Plommen</h2>
<p class="p2">Gedréchent Plommen fannen net nëmmen als séisse Snack oder Zutat an Uebstkuchen (Keks) hiren Asaz. Si sinn och e spannenden <strong>Zousaz zu Fleesch</strong>, wéi Schwéngskotelett oder Ham, an aner salzeg Platen - <strong>Zaloten, Nuddelen a häerzhafte Taarten</strong>. Hir séisse Goût ass eng interessant Ergänzung zu <strong>liicht salzege Kéisen</strong>, wéi Feta oder Blo (mat Bloe Schimmel), an eng erfrëschend Zousaz fir fetteg a schwéier Platen. A wann Dir en Traditionalist sidd an Plommen léiwer séiss hutt, lount et sech, <strong>Haferflockekichelcher mat gedréchentem Uebst oder Mëllechzopp</strong> ze probéieren.</p>
<h2 class="p2">Plommen - interessant Fakten an Tipps</h2>
<ul class="ul1">
<li class="li2"><span class="s1"></span>Plommekäre enthalen Amygdalin, wat sech ënner dem Afloss vun Verdauungsprozesser an toxesch Zyaniden verwandelt, dofir sollt een op Plommekäre oppassen, déi sech a gebakene Fleesch oder Kompott verléiere kënnen, an am beschten beim Akafen nëmme Plommen ouni Käre wielen.</li>
<li class="li2"><span class="s1"></span>Gedréchent Plommen kann ee selwer doheem maachen, andeems een d'Uebst am Uewen bei enger Temperatur vun ongeféier 60 °C fir ongeféier 20 - 24 Stonnen dréchent.</li>
</ul>
<p></p>
<h2>Nährwäerter pro 100 g</h2>
<p>Energiewäert - 1125 kJ / 266 kcal</p>
<p>Fett - 0,4 g,</p>
<p>dovunner geséitegt Fettsaieren - 0,1 g</p>
<p>Kohlenhydrater - 60 g,</p>
<p>dovunner Zocker - 51 g</p>
<p>Ballaststoffer - 7,0 g</p>
<p>Äiwäiss - 2,0 g</p>
<p>Salz - 0,2 g</p>
<p><strong>Empfohlene Lagerungsbedéngungen: </strong></p>
<p>Op enger dréchener a cooler Plaz stockéieren.</p>
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<h3>Għanbaqar imnixxef - kcal u valuri nutrittivi</h3>
<p>Għanbaqar imnixxef, speċjalment dawk fil-verżjoni organika, huma veru bombi ta' vitamini. Dan il-frott vjola fih, fost l-oħrajn, vitamina <strong>A, E u C</strong> responsabbli għall-immunità tal-ġisem, kif ukoll ammonti kbar ta' <strong>manjeżju, potassju u kalċju</strong>. L-uniku limitu għall-konsum ta' dan il-frott huma l-<strong>kcal tal-għanbaqar imnixxef</strong> - dan il-prodott estremament b'saħħtu fih mhux ftit, iżda sa <strong>267 kcal f'100g</strong>. Huwa għalhekk li għandna nużaw il-frott imnixxef fid-dieta b'moderazzjoni, għax anke numru żgħir ta' għanbaqar imnixxef jista' faċilment jinbidel f'bomba kalorika reali.</p>
<h2>Għanbaqar mhux biss fil-komposti, jiġifieri l-użu kulinarju tal-għanbaqar imnixxef</h2>
<p>Għanbaqar imnixxef jintuża mhux biss bħala snack ħelu, jew ingredjent f'kejk tal-frott imnixxef. Huwa wkoll <strong>żieda interessanti għal-laħam</strong>, bħalma huma l-flett tal-majjal jew il-perżut, u platti mielħa oħra - <strong>insalati, għaġin u torti savoury</strong>. It-togħma ħelwa tagħhom tkun kumpliment interessanti għal <strong>ġobon kemmxejn mielaħ</strong>, bħall-feta jew il-blu (b'moffa blu) u żieda rinfreskanti għal platti tqal u grassi. U jekk int tradizzjonalista u tippreferi l-għanbaqar ħelu, ta' min tipprova <strong>cookies tal-ħafur biż-żieda ta' frott imnixxef jew soppa tal-ħalib</strong>.</p>
<h2>Għanbaqar - fatti interessanti u pariri</h2>
<ul>
<li>Iż-żerriegħa tal-għanbaqar fiha l-amigdalina, li taħt l-influwenza tal-proċessi diġestivi tinbidel f'ċjanidi tossiċi, għalhekk huwa importanti li toqgħod attent għaż-żerriegħa tal-għanbaqar li jistgħu jinħbew f'laħam moħmi jew kompost, u l-aħjar huwa li tixtri biss għanbaqar bla żerriegħa.</li>
<li>L-għanbaqar imnixxef jista' jsir fid-dar, billi tnixxef il-frott fil-forn f'temperatura ta' madwar 60 °C għal madwar 20 - 24 siegħa.</li>
</ul>
<p></p>
<p><strong>Valuri nutrittivi għal 100 g: </strong></p>
<p>Valur tal-enerġija - 1125 kJ / 266 kcal</p>
<p>Xaħam - 0,4 g,</p>
<p>li minnhom aċidi xaħmin saturati - 0,1 g</p>
<p>Karboidrati - 60 g,</p>
<p>li minnhom zokkor - 51 g</p>
<p>Fibra - 7,0 g</p>
<p>Proteina - 2,0 g</p>
<p>Melħ - 0,2 g</p>
<p><strong>Kundizzjonijiet ta' ħażna rakkomandati: </strong></p>
<p>Aħżen f'post xott u frisk.</p>
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