{"id":204011,"date":"2016-04-28T10:25:44","date_gmt":"2016-04-28T08:25:44","guid":{"rendered":"http:\/\/www.pcnen.com\/portal\/?p=204011"},"modified":"2016-04-28T10:25:44","modified_gmt":"2016-04-28T08:25:44","slug":"kako-kuvati-povrce","status":"publish","type":"post","link":"https:\/\/www.pcnen.com\/portal\/2016\/04\/28\/kako-kuvati-povrce\/","title":{"rendered":"Kako kuvati povr\u0107e?"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.pcnen.com\/portal\/wp-content\/uploads\/2014\/08\/povrce-300x181.jpg\" alt=\"povrce\" width=\"300\" height=\"181\" class=\"alignleft size-medium wp-image-154987\" \/>Kuvanje povr\u0107a izgleda prosto &#8211; o\u010distite ga, bacite u lonac i to je to &#8230; Ali nije.  <\/p>\n<p>Nau\u010dnici  su se pozabavili pitanjem na koji na\u010din razli\u010dite metode pripreme povr\u0107a uti\u010du na koli\u010dinu antioksidansa u njemu. Zaklju\u010dak je bio jednostavan &#8211; hranljiva vrijednost povr\u0107a dodatno se pove\u0107ava kuvanjem na pari, dok je kuvanje u vreloj vodi \u0161tetno za nutrijente u povr\u0107u.<\/p>\n<p>Brojke su i vi\u0161e nego zanimljive &#8211; kuvanjem u vreloj vodi nivo polifenola (tip antioksidansa) u povr\u0107u smanjuje se 38 posto, dok se kuvanjem na pari koli\u010dina polifenola pove\u0107ala \u010dak 52 posto.<\/p>\n<p>Osim toga, pokazalo se da ve\u0107ina metoda pripreme povr\u0107a, poput pe\u010denja, kuvanja u vru\u0107oj vodi i pripreme u mikrovalnoj pe\u0107nici, uni\u0161tava tkivo povr\u0107a pa tako i odre\u0111eni broj antioksidansa.<\/p>\n<p>Kuvanjem u vreloj vodi mo\u017ee se uni\u0161titi najve\u0107a koli\u010dina antioksidansa jer se odre\u0111ena koli\u010dina antiokidansa rastopi. No, kuvanjem na blagoj vatri podsti\u010dete otpu\u0161tanje polifenola koje tijelo ne mo\u017ee zadr\u017eati u slu\u010daju da jedete sirovo.<\/p>\n<p>S druge strane, kuvanjem na pari pove\u0107ava se nivo polifenola jer je proces zagrijavanja bla\u017ei nego kod kuvanja u vru\u0107oj vodi te povr\u0107e nije uronjeno u vodu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kuvanjem u vreloj vodi nivo polifenola (tip antioksidansa) u povr\u0107u smanjuje se 38 posto, dok se kuvanjem na pari koli\u010dina polifenola pove\u0107ala \u010dak 52 posto<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-204011","post","type-post","status-publish","format-standard","hentry","category-svastara"],"_links":{"self":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/posts\/204011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/comments?post=204011"}],"version-history":[{"count":0,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/posts\/204011\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/media?parent=204011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/categories?post=204011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/tags?post=204011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}