T\u00eb ftuar n\u00eb emisionin e m\u00ebngjesit \u201cRreze Dielli\u201d n\u00eb Report TV, me moderatore Androniki Kolka, nutricionisti nga Suedia Altin Joka dhe eksperti i bujq\u00ebsis\u00eb Ilir Pilku, fol\u00ebn p\u00ebr vlerat ushqyese t\u00eb specave dhe si duhen konsumuar p\u00ebr t\u00eb marr\u00eb t\u00eb gjitha p\u00ebrfitimet sh\u00ebndet\u00ebsore.<\/p>\n
\u201dSipas hulumtimeve, speci ka mbi 6100 vite q\u00eb \u00ebsht\u00eb mes njer\u00ebzve dhe fillimisht \u00ebsht\u00eb gjetur n\u00eb Ekuadorin per\u00ebndimor, nd\u00ebrsa m\u00eb par\u00eb \u00ebsht\u00eb p\u00ebrdorur si nj\u00eb antidepresiv, ul\u00ebs i ankthit\u201d tha nutricionisti Joka n\u00eb fillim t\u00eb bised\u00ebs, duke shtuar se speci ka n\u00eb 100 gram, 20-25 kalori, 7 gram karbohidrate, fibra dhe nj\u00eb nivel shum\u00eb t\u00eb lart\u00eb t\u00eb vitamin\u00ebs C, si dhe vitamin\u00ebs B6, B9, B3, B1, vitamin\u00eb K dhe E, si dhe nivele t\u00eb larta t\u00eb kalciumit, bakrit, zinkut, natriumit, magnezit, kaliumit dhe fosforit.<\/p>\n
\u201dN\u00eb brend\u00ebsin\u00eb e tij, speci ka disa antioksidant\u00eb q\u00eb jan\u00eb vlera kryesore e tij. Sipas Altin Jok\u00ebs, pa\u00e7ka vlerave unike q\u00eb ka, procesi teknologjik i gatimit e d\u00ebmton specin, ve\u00e7an\u00ebrisht nga temperaturat e larta t\u00eb gatimit, pasi vitamina C q\u00eb ka speci \u00ebsht\u00eb e para q\u00eb d\u00ebmtohet, nd\u00ebrsa n\u00eb temperatur\u00eb t\u00eb lart\u00eb d\u00ebmtohen dhe vitaminat B1, B6, B9 dhe B12, ndaj n\u00eb procese teknologjike speci gatuhet me pak uj\u00eb.<\/p>\n
Sa i takon larmishm\u00ebris\u00eb s\u00eb llojeve t\u00eb specave, \u00ebsht\u00eb par\u00eb q\u00eb tek speci i mbushur i madh ka nivel t\u00eb lart\u00eb t\u00eb vitamin\u00ebs C, sikurse dhe tek speci i kuq gjatosh, ku ky i fundit ka rreth 4-5 her\u00eb m\u00eb shum\u00eb vitamin\u00eb A sesa tek specat e tjer\u00eb. Nd\u00ebrsa eksperti i bujq\u00ebsis\u00eb Ilir Pilku shtoi se n\u00ebse konsumojm\u00eb \u00e7do dit\u00eb tre speca, ne kemi marr\u00eb nj\u00eb sasi prej 25 kalorive dhe jemi ngopur. Gjithashtu ai cil\u00ebsoi se Shqip\u00ebria \u00ebsht\u00eb vendi q\u00eb p\u00ebrdor m\u00eb pak pesticide dhe kimikate n\u00eb Ballkan. Nd\u00ebrsa Joka shprehet se studimet thon\u00eb se speci duhet ngr\u00ebn\u00eb i fresk\u00ebt, i p\u00ebrzier me produkte t\u00eb tjera, duke ruajtur k\u00ebshtu vlerat ushqyese.<\/p>\n
Po si t\u00eb dallojm\u00eb specat m\u00eb t\u00eb mir\u00eb n\u00eb treg, pa pesticide dhe kimikate?<\/p>\n
\u201cUn\u00eb i dalloj specat s\u00eb pari nga aroma, pjesa e t\u00eb prekurit dhe forma, sa m\u00eb i vog\u00ebl dhe i \u00e7rregullt aq m\u00eb i mir\u00eb \u00ebsht\u00eb\u201d u shpreh Altini, duke vijuar me pas me efektet magjike t\u00eb specit djeg\u00ebs.<\/p>\n
Sipas tij, 5 ushqimet q\u00eb nuk duhet t\u00eb ndahen kurr\u00eb nga tavolina jan\u00eb: hudhra, qepa, speci djeg\u00ebs, mjalti dhe vaji i ullirit.<\/p>\n
\u201dSpeci pikant nuk duhet ndar\u00eb p\u00ebr shum\u00eb arsye, pasi ka nivelin m\u00eb t\u00eb lart\u00eb t\u00eb vitamin\u00ebs C. Kur njer\u00ebzit digjen nga speci djeg\u00ebs, pijn\u00eb uj\u00eb, gj\u00eb q\u00eb \u00ebsht\u00eb gabim pasi shtohet etja, ku n\u00eb fakt duhet konsumuar mjalt\u00eb apo qum\u00ebsht q\u00eb \u00ebsht\u00eb v\u00ebrtetuar q\u00eb ul efektet e djegies. Speci sh\u00ebrben p\u00ebr zorr\u00ebt, p\u00ebr stomakun, ul\u00e7er\u00ebn, hemorroidet, parandalon infarktet, zgjeron en\u00ebt e gjakut, ndihmon diabetik\u00ebt, lufton problemet e osteoporoz\u00ebs dhe madje mund t\u00eb b\u00ebhet nj\u00eb krem q\u00eb kuron hemoroidet, si dhe \u00ebsht\u00eb nj\u00eb kur\u00eb natyrale p\u00ebr migren\u00ebn\u201d thekson nutricionisti Joka, ekspert i mjek\u00ebsis\u00eb holistike.<\/p>\n","protected":false},"excerpt":{"rendered":"
T\u00eb ftuar n\u00eb emisionin e m\u00ebngjesit \u201cRreze Dielli\u201d n\u00eb Report TV, me moderatore Androniki Kolka, nutricionisti nga Suedia Altin Joka dhe eksperti i bujq\u00ebsis\u00eb Ilir Pilku, fol\u00ebn p\u00ebr vlerat ushqyese t\u00eb specave dhe si duhen konsumuar p\u00ebr t\u00eb marr\u00eb<\/p>\n","protected":false},"author":1,"featured_media":3487,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[734,733,1264,732,1265],"class_list":["post-3485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-keshilla-ai","tag-androniki-kolka","tag-dielli","tag-ilir-pilku","tag-rreze","tag-suedia-altin-joka"],"_links":{"self":[{"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/posts\/3485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/comments?post=3485"}],"version-history":[{"count":1,"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/posts\/3485\/revisions"}],"predecessor-version":[{"id":3486,"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/posts\/3485\/revisions\/3486"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/media\/3487"}],"wp:attachment":[{"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/media?parent=3485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/categories?post=3485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/reneba-r.ch\/wp\/wp-json\/wp\/v2\/tags?post=3485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}