T\u00eb arta, krokante dhe gati n\u00eb dhjet\u00eb minuta – patatet e ngrira t\u00eb skuqura jan\u00eb nj\u00eb nga “pjatat an\u00ebsore t\u00eb shpejta” m\u00eb t\u00eb zakonshme n\u00eb kuzhina. Por a \u00ebsht\u00eb nj\u00eb patate e v\u00ebrtet\u00eb apo nj\u00eb produkt industrial q\u00eb ka pak t\u00eb b\u00ebj\u00eb me origjinalin?<\/p>\n
Patatet e skuqura t\u00eb blera jan\u00eb n\u00eb t\u00eb v\u00ebrtet\u00eb patate. Industria p\u00ebrdor varietete me m\u00eb shum\u00eb niseshte dhe m\u00eb pak uj\u00eb, pik\u00ebrisht p\u00ebr t\u00eb arritur nj\u00eb krokante t\u00eb dallueshme gjat\u00eb skuqjes. Patatet q\u00ebrohen, priten, zbardhen shkurt n\u00eb uj\u00eb t\u00eb nxeht\u00eb dhe m\u00eb pas, dhe k\u00ebtu lind ndryshimi kryesor, skuqen n\u00eb vaj para se t\u00eb ngrihen.<\/p>\n
Kur i fusim n\u00eb furr\u00eb ose n\u00eb skuq\u00ebse n\u00eb sht\u00ebpi, ato n\u00eb fakt kalojn\u00eb n\u00ebp\u00ebr nj\u00eb proces t\u00eb dyt\u00eb ngrohjeje. \u00cbsht\u00eb ky trajtim i dyfisht\u00eb termik q\u00eb ndryshon pamjen e tyre ushqyese, shkruan 24sata.hr .<\/p>\n
Nd\u00ebrsa nj\u00eb patate e zier e zakonshme \u00ebsht\u00eb nj\u00eb ushqim relativisht modest me pak kalori dhe pothuajse pa yndyr\u00eb, patatet e skuqura b\u00ebhen shum\u00eb m\u00eb t\u00eb “r\u00ebnda” p\u00ebr sa i p\u00ebrket energjis\u00eb. Vaji i thithur gjat\u00eb skuqjes shum\u00ebfishon vler\u00ebn kalorike. Ajo q\u00eb n\u00eb form\u00ebn e saj natyrale \u00ebsht\u00eb nj\u00eb perime me nj\u00eb p\u00ebrqindje t\u00eb mir\u00eb kaliumi dhe fibrash, shnd\u00ebrrohet n\u00eb nj\u00eb pjat\u00eb an\u00ebsore t\u00eb pasur me yndyrna. Problemi, pra, nuk \u00ebsht\u00eb te patatet por te yndyra.<\/p>\n
P\u00ebrve\u00e7 k\u00ebsaj, shumica e patateve t\u00eb skuqura t\u00eb blera p\u00ebrmbajn\u00eb krip\u00eb shtes\u00eb, dhe shpesh edhe dekstroz\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb p\u00ebrftohet nj\u00eb ngjyr\u00eb e art\u00eb uniforme gjat\u00eb pjekjes. Disa produkte p\u00ebrmbajn\u00eb gjithashtu stabilizues ose agjent\u00eb kund\u00ebr shkum\u00ebzimit t\u00eb p\u00ebrdorur n\u00eb procesin e skuqjes. K\u00ebto jan\u00eb aditiv\u00eb t\u00eb lejuar, por ato e distancojn\u00eb m\u00eb tej produktin nga versioni i tij i thjesht\u00eb dhe natyral.<\/p>\n
Nj\u00eb shqet\u00ebsim i ve\u00e7ant\u00eb vitet e fundit \u00ebsht\u00eb akrilamidi – nj\u00eb p\u00ebrb\u00ebr\u00ebs q\u00eb formohet kur ushqimet me niseshte piqen ose skuqen n\u00eb temperatura t\u00eb larta.<\/p>\n
Sa m\u00eb t\u00eb err\u00ebta dhe m\u00eb shum\u00eb t\u00eb skuqura t\u00eb jen\u00eb patatet e skuqura, aq m\u00eb e madhe \u00ebsht\u00eb mund\u00ebsia e formimit t\u00eb k\u00ebsaj substance. Edhe pse sasit\u00eb e ushqimit rregullohen dhe monitorohen, ekspert\u00ebt k\u00ebshillojn\u00eb q\u00eb t\u00eb mos gatuhen patatet e skuqura derisa t\u00eb marrin ngjyr\u00eb kafe t\u00eb err\u00ebt. “E verdha e art\u00eb, jo kafe” u b\u00eb rregulli i moderimit.<\/p>\n
A do t\u00eb thot\u00eb kjo q\u00eb blerja e patateve t\u00eb skuqura \u00ebsht\u00eb e d\u00ebmshme?<\/p>\n
Konsumi i rastit nuk ka gjasa t\u00eb ket\u00eb pasoja serioze. Problemi lind kur b\u00ebhet pjes\u00eb e rregullt e menus\u00eb, duke z\u00ebvend\u00ebsuar perimet e ziera ose t\u00eb pjekura. At\u00ebher\u00eb kalorit\u00eb, yndyra dhe kripa shtes\u00eb mund t\u00eb kontribuojn\u00eb n\u00eb shtimin n\u00eb pesh\u00eb, presionin e lart\u00eb t\u00eb gjakut dhe rreziqet kardiovaskulare afatgjata.<\/p>\n
\u00cbsht\u00eb interesante se ndryshimi midis patateve t\u00eb zakonshme dhe patateve t\u00eb skuqura \u00ebsht\u00eb i ngjash\u00ebm me ndryshimin midis nj\u00eb molle t\u00eb fresk\u00ebt dhe byrekut me moll\u00eb. L\u00ebnda e par\u00eb baz\u00eb \u00ebsht\u00eb e nj\u00ebjt\u00eb, por metoda e p\u00ebrpunimit ndryshon n\u00eb m\u00ebnyr\u00eb dramatike performanc\u00ebn ushqyese. P\u00ebrpunimi industrial, edhe kur kontrollohet teknologjikisht, pothuajse gjithmon\u00eb do t\u00eb thot\u00eb energji shtes\u00eb dhe m\u00eb pak “past\u00ebrti” ushqyese.<\/p>\n","protected":false},"excerpt":{"rendered":"
T\u00eb arta, krokante dhe gati n\u00eb dhjet\u00eb minuta – patatet e ngrira t\u00eb skuqura jan\u00eb nj\u00eb nga “pjatat an\u00ebsore t\u00eb shpejta” m\u00eb t\u00eb zakonshme n\u00eb kuzhina. Por a \u00ebsht\u00eb nj\u00eb patate e v\u00ebrtet\u00eb apo nj\u00eb produkt industrial q\u00eb ka pak t\u00eb b\u00ebj\u00eb me origjinalin? Patatet e skuqura t\u00eb blera jan\u00eb n\u00eb t\u00eb v\u00ebrtet\u00eb patate. Industria<\/p>\n","protected":false},"author":1,"featured_media":14627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":{"0":"post-14626","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lifestyle"},"_links":{"self":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/14626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/comments?post=14626"}],"version-history":[{"count":1,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/14626\/revisions"}],"predecessor-version":[{"id":14628,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/14626\/revisions\/14628"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media\/14627"}],"wp:attachment":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media?parent=14626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/categories?post=14626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/tags?post=14626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}