Bulv\u0117s nuo sen\u0173 laik\u0173 vadinamos antr\u0105ja duona. Prie\u0161 kelet\u0105 t\u016bkstantme\u010di\u0173
\nsukult\u016brintos jos ir \u0161iandien bene labiausiai paplitusi dar\u017eov\u0117. Bulv\u0117se daug
\nbaltym\u0173, angliavandeni\u0173, celiulioz\u0117s, mineralini\u0173 med\u017eiag\u0173, karotino, vitamin\u0173
\nK, B1, B2, B6, PP, E, D ir C.<\/b><\/p>\n
Vert\u0117t\u0173 \u017einoti, kad atv\u0117susiuose bulvi\u0173 patiekaluose krakmolas pakinta, tod\u0117l
\nplonojoje \u017earnoje beveik nesuvir\u0161kinamas. Valgyti geriausia tik \u0161iltas bulves.
\n
\nBulv\u0117s tinka bet kurio am\u017eiaus \u017emon\u0117ms, nes:<\/b><\/p>\n
* bulv\u0117se esantys baltymai yra patys vertingiausi i\u0161 vis\u0173 augalini\u0173 baltym\u0173,<\/p>\n
* jos n\u0117ra kaloringos – 100 g bulvi\u0173 turi nepilnas 80 kalorij\u0173,<\/p>\n
* bulv\u0117s sukaupia nitrat\u0173 ma\u017eiau nei kitos dar\u017eov\u0117s, o verdant ar kepant dauguma
\nj\u0173 visai pranyksta,<\/p>\n
* bulv\u0117s nekaupia savyje sunki\u0173j\u0173 metal\u0173,<\/p>\n
* bulv\u0117se beveik n\u0117ra riebal\u0173, tod\u0117l tinkamos ir nutukusiems.<\/p>\n
Geri patarimai:
\n<\/b>
\n* bulves stenkit\u0117s lupti kuo ploniau, nes po luobele yra daugiausiai vitamino C
\nir mineralini\u0173 med\u017eiag\u0173 – skusdami storai, nuskusite ir vitaminus,<\/p>\n
* nor\u0117dami i\u0161saugoti vitamin\u0105 C, bulves virkite su lupynomis,<\/p>\n
* daugiausia maisting\u0173 med\u017eiag\u0173 i\u0161lieka garuose tro\u0161kintose bulv\u0117se, o jas
\nkepant \u017e\u016bsta visas vitaminas C.<\/p>\n
Nevartokite maistui sudygusi\u0173 ar pa\u017ealiavusi\u0173 bulvi\u0173, nes jose yra nuodingos
\nmed\u017eiagos – solanino, kuris ardo eritrocitus ir slopina nerv\u0173 sistem\u0105.<\/p>\n
Nelaikykite bulvi\u0173 kambaryje ar \u0161iltame sand\u0117liuke, nes \u0161ilumoje bulv\u0117s labai
\ngreitai netenka vitamino C ir jose pradeda gamintis solaninas.<\/p>\n
Roberto bulvyn\u0117liai
\nBTV laidos \u201cRoberto pusry\u010diai\u201d ved\u0117jas, kulinaras Robertas \u0160\u010desnavi\u010dius si\u016blo
\npaties sugalvotus bulvin\u0117lius.
\nReikia:<\/b>
\nbulvi\u0173,
\ntrupu\u010dio pieno,
\nsviesto,
\nbent poros galvu\u010di\u0173 svog\u016bn\u0173,
\ngryb\u0173 (tinka ir pievagrybiai, ir bet kokie mi\u0161ko grybai \u0161vie\u017ei ar konservuoti),
\nkop\u016bsto galvos (pana\u0161aus dyd\u017eio, kaip baland\u0117liams),
\nmorkos (vidutinio didumo),
\nfermentinio s\u016brio.<\/p>\n
Kop\u016bst\u0105 i\u0161virti pana\u0161iai, kaip kad verdame baland\u0117liams, tik \u0161iek tiek ilgiau.
\nAtskirti lapai turi b\u016bti mink\u0161ti. Kitame puode i\u0161virti bulves ir i\u0161 j\u0173 pagaminti
\nbulvi\u0173 ko\u0161\u0119. Svarbu, kad ji neb\u016bt\u0173 skysta. Ko\u0161\u0119 galima pagardinti m\u0117gstamais
\nprieskoniais. Po to keptuv\u0117je ant sviesto pakepinti susmulkint\u0105 svog\u016bn\u0105 su
\ngrybais ir \u0161iek tiek atv\u0117susius sud\u0117ti \u012f jau sp\u0117jusi\u0105 atau\u0161ti bulvi\u0173 ko\u0161\u0119. Visk\u0105
\ngerai i\u0161mai\u0161ius palikti, kad atv\u0117st\u0173. Tuomet \u0161iaudeliais supjaustykite likus\u012f
\nsvog\u016bn\u0105 ir mork\u0105. Juos taip pat apkepkite svieste ir palikite keptuv\u0117je. Po to
\nimkite kop\u016bsto lapus ir \u012f juos sukite bulvi\u0173 ko\u0161\u0119 lygiai kaip kad gamintum\u0117te
\nbaland\u0117lius. Gautus bulvin\u0117lius gra\u017eiai d\u0117kite vienas \u0161alia kito \u012f skard\u0105,
\napipilkite kepintomis morkomis su svog\u016bnu, apibarstykite tarkuotu fermentiniu
\ns\u016briu ir pa\u0161aukite \u012f orkait\u0119. Ma\u017edaug po 15-20 minu\u010di\u0173 galite d\u0117ti \u012f l\u0117k\u0161t\u0119 ir
\nvai\u0161intis. Gardumas nei\u0161pasakytas.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bulv\u0117s nuo sen\u0173 laik\u0173 vadinamos antr\u0105ja duona. Prie\u0161 kelet\u0105 t\u016bkstantme\u010di\u0173
\nsukult\u016brintos jos ir \u0161iandien bene labiausiai paplitusi dar\u017eov\u0117. Bulv\u0117se daug
\nbaltym\u0173, angliavandeni\u0173, celiulioz\u0117s, mineralini\u0173 med\u017eiag\u0173, karotino, vitamin\u0173
\nK, B1, B2, B6, PP<\/p>\n","protected":false},"author":1,"featured_media":5284,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27325],"tags":[],"site":[],"post_item_type":[27344],"class_list":["post-5283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mityba"],"acf":{"post_sites":false},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/posts\/5283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/comments?post=5283"}],"version-history":[{"count":0,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/posts\/5283\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/media\/5284"}],"wp:attachment":[{"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/media?parent=5283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/categories?post=5283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/tags?post=5283"},{"taxonomy":"site","embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/site?post=5283"},{"taxonomy":"post_item_type","embeddable":true,"href":"https:\/\/www.pasveik.lt\/lt\/wp-json\/wp\/v2\/post_item_type?post=5283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}