Panxhari i kuq \u00ebsht\u00eb nj\u00eb nga perimet m\u00eb t\u00eb pasura me vlera ushqyese, por shpesh i n\u00ebnvler\u00ebsuar n\u00eb tryez\u00ebn shqiptare. Ngjyra e tij intensive nuk \u00ebsht\u00eb rast\u00ebsi: ajo tregon p\u00ebr pranin\u00eb e antioksidant\u00ebve t\u00eb fuqish\u00ebm, vitaminave dhe mineraleve q\u00eb ndihmojn\u00eb organizmin n\u00eb shum\u00eb funksione jetike.<\/p>\n\n\n\n
Ky perim p\u00ebrmban hekur, acid folik, vitamin\u00eb C, kalium dhe fibra, duke e b\u00ebr\u00eb ve\u00e7an\u00ebrisht t\u00eb r\u00ebnd\u00ebsish\u00ebm p\u00ebr formimin e gjakut, forcimin e imunitetit dhe p\u00ebrmir\u00ebsimin e tretjes. Panxhari njihet edhe p\u00ebr efektin e tij pastrues n\u00eb m\u00ebl\u00e7i dhe p\u00ebr aft\u00ebsin\u00eb p\u00ebr t\u00eb ulur tensionin e gjakut fal\u00eb nitrateve natyrore q\u00eb p\u00ebrmir\u00ebsojn\u00eb qarkullimin e gjakut.<\/p>\n\n\n\n
Konsumimi i rregullt i panxharit ndihmon n\u00eb rritjen e energjis\u00eb, p\u00ebrmir\u00ebsimin e q\u00ebndrueshm\u00ebris\u00eb fizike dhe mb\u00ebshtet sh\u00ebndetin e trurit, pasi ndihmon n\u00eb furnizimin m\u00eb t\u00eb mir\u00eb me oksigjen t\u00eb qelizave.<\/p>\n\n\n\n
Si ta gatuajm\u00eb panxharin p\u00ebr t\u00eb ruajtur vlerat ushqyese<\/p>\n\n\n\n
M\u00ebnyra e gatimit luan rol ky\u00e7 n\u00eb ruajtjen e vlerave t\u00eb panxharit. Zierja e gjat\u00eb n\u00eb uj\u00eb t\u00eb bollsh\u00ebm b\u00ebn q\u00eb nj\u00eb pjes\u00eb e vitaminave dhe mineraleve t\u00eb humbasin. Prandaj, rekomandohet:<\/p>\n\n\n\n
Panxhari i zier me l\u00ebkur\u00eb <\/p>\n\n\n\n
Zierja me l\u00ebkur\u00eb dhe n\u00eb koh\u00eb t\u00eb shkurt\u00ebr ndihmon n\u00eb ruajtjen e ushqyesve. Pasi ftohet, l\u00ebkura hiqet leht\u00ebsisht dhe panxhari mund t\u00eb p\u00ebrdoret n\u00eb sallata.<\/p>\n\n\n\n
Panxhari i pjekur<\/p>\n\n\n\n
Pjekja n\u00eb furr\u00eb me pak vaj ulliri ruan shijen dhe p\u00ebrqendrimin e mineraleve. \u00cbsht\u00eb nj\u00eb nga m\u00ebnyrat m\u00eb t\u00eb sh\u00ebndetshme p\u00ebr ta konsumuar.<\/p>\n\n\n\n
Panxhari i gjall\u00eb<\/p>\n\n\n\n
I grir\u00eb holl\u00eb ose i shtrydhur si l\u00ebng, panxhari i pap\u00ebrpunuar ruan maksimalisht vitaminat. Kombinimi me moll\u00eb, karot\u00eb ose limon p\u00ebrmir\u00ebson shijen dhe p\u00ebrthithjen e hekurit.<\/p>\n\n\n\n
Sallatat me panxhar<\/p>\n\n\n\n
Kombinuar me kos, hudh\u00ebr, arra ose vaj ulliri, panxhari kthehet n\u00eb nj\u00eb pjat\u00eb t\u00eb sh\u00ebndetshme dhe t\u00eb pasur ushqyese.<\/p>\n\n\n\n
P\u00ebr t\u00eb p\u00ebrfituar maksimalisht nga vlerat e tij, panxhari rekomandohet t\u00eb konsumohet 2\u20133 her\u00eb n\u00eb jav\u00eb, si pjes\u00eb e nj\u00eb diete t\u00eb balancuar. Ky superushqim i thjesht\u00eb dhe i p\u00ebrballuesh\u00ebm \u00ebsht\u00eb nj\u00eb aleat i fort\u00eb p\u00ebr sh\u00ebndetin dhe mir\u00ebqenien e p\u00ebrditshme.<\/p>\n\n\n\n
\u00a9\ufe0fz\u00ebrionline<\/p>\n","protected":false},"excerpt":{"rendered":"
Panxhari i kuq \u00ebsht\u00eb nj\u00eb nga perimet m\u00eb t\u00eb pasura me vlera ushqyese, por shpesh i n\u00ebnvler\u00ebsuar n\u00eb tryez\u00ebn shqiptare. Ngjyra e tij intensive nuk \u00ebsht\u00eb rast\u00ebsi: ajo tregon p\u00ebr pranin\u00eb e antioksidant\u00ebve t\u00eb fuqish\u00ebm, vitaminave dhe mineraleve q\u00eb ndihmojn\u00eb organizmin n\u00eb shum\u00eb funksione jetike. Ky perim p\u00ebrmban hekur, acid folik, vitamin\u00eb C, kalium dhe […]<\/p>\n","protected":false},"author":2,"featured_media":14890,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":{"0":"post-14887","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-jeta"},"yoast_head":"\n