{"id":537,"date":"2018-12-04T13:16:00","date_gmt":"2018-12-04T12:16:00","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2018\/12\/04\/jedle-oleje-druhy-a-vlastnosti\/"},"modified":"2025-02-07T15:11:33","modified_gmt":"2025-02-07T14:11:33","slug":"jedle-oleje-druhy-a-vlastnosti","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/jedle-oleje-druhy-a-vlastnosti\/","title":{"rendered":"Jedl\u00e9 oleje \u2013 druhy a vlastnosti"},"content":{"rendered":"<p><span style=\"color: #003399\">Druhy jedl\u00fdch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span> &#8211; zp\u016fsoby zpracov\u00e1n\u00ed, obsah a spr\u00e1vn\u00e9 (nejen kuchy\u0148sk\u00e9) vyu\u017eit\u00ed. <\/span><\/p>\n<p>V EU jsou jako potravin\u00e1\u0159sk\u00e9 (jedl\u00e9) oleje schv\u00e1leny: olej ara\u0161\u00eddov\u00fd, d\u00fd\u0148ov\u00fd, kokosov\u00fd, konopn\u00fd, ln\u011bn\u00fd, mandlov\u00fd, olivov\u00fd, palmov\u00fd, \u0159epkov\u00fd, sezamov\u00fd, slune\u010dnicov\u00fd a s\u00f3jov\u00fd.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Podle zpracov\u00e1n\u00ed rozli\u0161ujeme tyto druhy <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span>:<\/strong><\/p>\n<ul>\n<li><strong>Extra panensk\u00fd <\/strong>(extra virgin) \u2013 je z\u00edskan\u00fd prvn\u00edm lisov\u00e1n\u00edm plodiny za studena, neproch\u00e1z\u00ed chemickou ani tepelnou \u00fapravou.<\/li>\n<li><strong>Panensk\u00fd <\/strong>(virgin) \u2013 vznik\u00e1 tak\u00e9 lisov\u00e1n\u00edm za studena, ale m\u00e1 ni\u017e\u0161\u00ed kvalitu chuti ne\u017e extra panensk\u00fd.<\/li>\n<li><strong>Rafinovan\u00fd<\/strong> \u2013 z\u00edsk\u00e1v\u00e1 se lisov\u00e1n\u00edm plodiny p\u016fsoben\u00edm vysok\u00fdch tlak\u016f za tepla. Rafinac\u00ed ztr\u00e1c\u00ed olej cenn\u00e9 vitaminy, <span class='tooltipsall tooltipsincontent classtoolTips175'>antioxidanty<\/span> a dal\u0161\u00ed cenn\u00e9 l\u00e1tky.<\/li>\n<li><strong>Olej z pokrutin <\/strong>\u2013 nejm\u00e9n\u011b kvalitn\u00ed olej, z\u00edskan\u00fd rafinac\u00ed z drti zbyl\u00e9 po lisov\u00e1n\u00ed plodiny za studena.<\/li>\n<li><strong>\u201eOby\u010dejn\u00fd\u201c olej <\/strong>(bez ozna\u010den\u00ed) \u2013 obvykle je sm\u011bs\u00ed rafinovan\u00fdch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span> s panensk\u00fdmi.<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Ara\u0161\u00eddov\u00fd olej<\/strong><\/p>\n<p>Vyr\u00e1b\u00ed se lisov\u00e1n\u00edm tepeln\u011b neupraven\u00fdch nebo pra\u017een\u00fdch ara\u0161\u00edd\u016f. Typick\u00fd je pro asijskou kuchyni. Lid\u00e9 s alergi\u00ed na ara\u0161\u00eddy nesm\u011bj\u00ed pou\u017e\u00edvat ani ara\u0161\u00eddov\u00fd olej! Obsahuje hlavn\u011b mononenasycen\u00e9 MK.<\/p>\n<p>\u00a0<\/p>\n<p><strong>D\u00fd\u0148ov\u00fd olej<\/strong><\/p>\n<p>Ze v\u0161ech rostlinn\u00fdch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span> obsahuje nejv\u00edce zinku, kter\u00fd pom\u00e1h\u00e1 hojen\u00ed ran, podporuje obranyschopnost t\u011bla, p\u016fsob\u00ed protiz\u00e1n\u011btliv\u011b a zlep\u0161uje kvalitu k\u016f\u017ee, neht\u016f a vlas\u016f.<\/p>\n<p>Olej lisovan\u00fd za studena m\u00e1 tmavou barvu a pou\u017e\u00edv\u00e1 se jako dopln\u011bk stravy, pou\u017eit\u00ed p\u0159i p\u0159\u00edprav\u011b pokrm\u016f nen\u00ed obvykl\u00e9.<br \/>\u00a0<\/p>\n<p><strong>Kokosov\u00fd olej<\/strong><\/p>\n<p>Lisuje se z kokosov\u00e9 du\u017einy, obvykle nem\u00e1 \u017e\u00e1dnou nebo velmi slabou chu\u0165 po kokosu. Obsahuje hlavn\u011b nasycen\u00e9 mastn\u00e9 kyseliny (!). V potravin\u00e1\u0159stv\u00ed se pou\u017e\u00edv\u00e1 velmi \u010dasto. V zem\u00edch, kde se tradi\u010dn\u011b p\u011bstuje kokosov\u00e1 palma, se pou\u017e\u00edv\u00e1 hlavn\u011b panensk\u00fd kokosov\u00fd olej, typick\u00fd je pro jihoasijskou kuchyni. U n\u00e1s najdeme kokosov\u00fd tuk hlavn\u011b v cukrovink\u00e1ch. Hodn\u011b se pou\u017e\u00edv\u00e1 v kosmetick\u00e9m pr\u016fmyslu.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Konopn\u00fd olej<\/strong><\/p>\n<p>Z\u00edsk\u00e1v\u00e1 se lisov\u00e1n\u00edm semen konop\u00ed set\u00e9ho (pou\u017e\u00edvaj\u00ed se odr\u016fdy, kter\u00e9 neobsahuj\u00ed <span class='tooltipsall tooltipsincontent classtoolTips324'>THC<\/span>. Panensk\u00fd olej je sv\u011btle a\u017e tmav\u011b zelen\u00fd, m\u00e1 o\u0159\u00ed\u0161kovou a\u017e tr\u00e1vovou chu\u0165 a v\u016fni, rafinovan\u00fd olej je bezbarv\u00fd. Rafinovan\u00fd konopn\u00fd olej se pou\u017e\u00edv\u00e1 sp\u00ed\u0161e v kosmetice a k technick\u00fdm \u00fa\u010del\u016fm ne\u017e v potravin\u00e1\u0159stv\u00ed. Konopn\u00fd olej je cen\u011bn\u00fd pro vysok\u00fd obsah nenasycen\u00fdch MK a pro p\u0159\u00edzniv\u00fd pom\u011br <span class='tooltipsall tooltipsincontent classtoolTips48'>omega-6<\/span> a omega-3 MK (3:1). Nen\u00ed vhodn\u00fd k tepeln\u00e9 \u00faprav\u011b pokrm\u016f.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Ln\u011bn\u00fd olej<\/strong><\/p>\n<p>Z\u00edsk\u00e1v\u00e1 se lisov\u00e1n\u00edm semen lnu set\u00e9ho, pro potravin\u00e1\u0159sk\u00e9 \u00fa\u010dely se lisuje za studena, pro technick\u00e9 nav\u00edc s pou\u017eit\u00edm rozpou\u0161t\u011bdel. V potravin\u00e1\u0159stv\u00ed se vyu\u017e\u00edv\u00e1 m\u00e1lo (m\u00e1 v\u00fdraznou chu\u0165 a pach), sp\u00ed\u0161e jako dopln\u011bk stravy. Obsahuje hodn\u011b omega-3 MK, pro jejich uchov\u00e1n\u00ed je ale pot\u0159eba ho skladovat v chladu, jinak rychle \u017elukne. Pro tepeln\u00e9 zpracov\u00e1n\u00ed nen\u00ed vhodn\u00fd.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Mandlov\u00fd olej<\/strong><\/p>\n<p>Pou\u017e\u00edv\u00e1 se hlavn\u011b v kosmetice, aromaterapii, k mas\u00e1\u017e\u00edm. V potravin\u00e1\u0159stv\u00ed i vzhledem k jeho vysok\u00e9 cen\u011b nem\u00e1 v\u00fdznamn\u011bj\u0161\u00ed pou\u017eit\u00ed. Mandlov\u00fd olej je sladk\u00fd, mazlav\u00fd, m\u00e1 lehce nasl\u00e1dlou v\u016fni a sv\u011btle \u017elutou barvu. Obsahuje vitaminy A, E, drasl\u00edk, v\u00e1pn\u00edk, ho\u0159\u010d\u00edk, fosfor. Je vhodn\u00fd pro studenou kuchyni \u2013 do sal\u00e1t\u016f, dresink\u016f, kr\u00e9m\u016f.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Olivov\u00fd olej<\/strong><\/p>\n<p>V potravin\u00e1\u0159stv\u00ed jeden z nejpou\u017e\u00edvan\u011bj\u0161\u00edch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span>, pou\u017e\u00edv\u00e1 se i p\u0159i v\u00fdrob\u011b l\u00e9\u010div a v kosmetice. Typick\u00fd je pro st\u0159edomo\u0159skou kuchyni. Za studena lisovan\u00fd m\u00e1 zelenou barvu a chu\u0165 po oliv\u00e1ch. Olivov\u00fd olej m\u00e1 vysok\u00fd obsah mononenasycen\u00fdch MK a vitaminu E, je tepeln\u011b st\u00e1l\u00fd a proto vhodn\u00fd k pe\u010den\u00ed i sma\u017een\u00ed.\u00a0<\/p>\n<p>Jako ide\u00e1ln\u00ed pro sma\u017een\u00ed se doporu\u010duje teplota pod 180 oC.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Palmov\u00fd olej<\/strong><\/p>\n<p>Rozli\u0161ujeme olej palmov\u00fd, kter\u00fd se z\u00edsk\u00e1v\u00e1 z oplod\u00ed palem, a olej palmoj\u00e1drov\u00fd, z\u00edskan\u00fd lisov\u00e1n\u00edm palmov\u00fdch semen. Slo\u017een\u00edm se podob\u00e1 kokosov\u00e9mu tuku, m\u00e1 vysok\u00fd pod\u00edl nasycen\u00fdch MK. Palmov\u00fd olej pat\u0159\u00ed ve sv\u011bt\u011b k nejpou\u017e\u00edvan\u011bj\u0161\u00edm jedl\u00fdm olej\u016fm, pro svou v\u00fdbornou tepelnou stabilitu se vyu\u017e\u00edv\u00e1 \u010dasto k pe\u010den\u00ed, sma\u017een\u00ed, fritov\u00e1n\u00ed. Dal\u0161\u00ed vyu\u017eit\u00ed nach\u00e1z\u00ed p\u0159i v\u00fdrob\u011b margarin\u016f, v kosmetice jako sou\u010d\u00e1st m\u00fddel a tak\u00e9 se pou\u017e\u00edv\u00e1 k v\u00fdrob\u011b biopaliva.\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><strong>\u0158epkov\u00fd olej<\/strong><\/p>\n<p>Lisuje se ze semen \u0159epky olejky. V potravin\u00e1\u0159stv\u00ed m\u00e1 \u0161irok\u00e9 uplatn\u011bn\u00ed, vyr\u00e1b\u00ed se z n\u011bj margariny, majon\u00e9zy, tatarsk\u00e9 om\u00e1\u010dky, pou\u017e\u00edv\u00e1 se ke sma\u017een\u00ed, pe\u010den\u00ed i fritov\u00e1n\u00ed, ve studen\u00e9 kuchyni do sal\u00e1t\u016f, dresink\u016f apod. Doporu\u010den\u00e1 maxim\u00e1ln\u00ed teplota pro jeho pou\u017eit\u00ed je 160 oC. Vzhledem k obsahu v\u00edcenenasycen\u00fdch MK vyu\u017eijeme ale jeho p\u0159\u00edzniv\u00fd vliv nejl\u00e9pe ve studen\u00e9 kuchyni. P\u016fvodn\u00ed, p\u0159irozen\u00e9 odr\u016fdy \u0159epky obsahovaly vysok\u00e9 mno\u017estv\u00ed kyseliny erukov\u00e9, kter\u00e1 m\u00e1 \u0161kodliv\u00fd vliv na srdce. Proto se v 60. letech 20. stol. vy\u0161lechtily tzv. n\u00edzkoerukov\u00e9 odr\u016fdy. I p\u0159es zanedbateln\u00fd obsah kyseliny erukov\u00e9 je \u010dasto \u0159epkov\u00fd olej pova\u017eov\u00e1n za m\u00e9n\u011b kvalitn\u00ed a m\u00e9n\u011b zdrav\u00fd. Opak je pravdou. \u0158epkov\u00fd olej m\u00e1 velmi vhodn\u00fd pom\u011br <span class='tooltipsall tooltipsincontent classtoolTips48'>omega-6<\/span> a omega-3 MK (2:1), obsahuje m\u00e1lo nasycen\u00fdch MK a hodn\u011b mononenasycen\u00fdch. Z b\u011b\u017en\u011b pou\u017e\u00edvan\u00fdch jedl\u00fdch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span> m\u00e1 nejvhodn\u011bj\u0161\u00ed slo\u017een\u00ed pro lidsk\u00e9 zdrav\u00ed. V\u00fdznam m\u00e1 tak\u00e9 pro v\u00fdrobu biopaliva.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Sezamov\u00fd olej<\/strong><\/p>\n<p>Lisuje se ze sezamov\u00fdch semen, kter\u00e1 mohou b\u00fdt bu\u010f pra\u017een\u00e1, nebo tepeln\u011b neupraven\u00e1. U n\u00e1s se tradi\u010dn\u011b sezamov\u00fd olej nepou\u017e\u00edv\u00e1, ale pro indickou, \u010d\u00ednskou nebo t\u0159eba korejskou kuchyni je velmi typick\u00fd. Obsahuje velk\u00e9 mno\u017estv\u00ed mononenasycen\u00fdch MK a <span class='tooltipsall tooltipsincontent classtoolTips48'>omega-6<\/span> MK. Sv\u011btl\u00fd sezamov\u00fd olej sn\u00e1\u0161\u00ed i vysok\u00e9 teploty, tmav\u00fd olej z pra\u017een\u00fdch semen je tepeln\u011b m\u00e9n\u011b st\u00e1l\u00fd.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Slune\u010dnicov\u00fd olej<\/strong><\/p>\n<p>U n\u00e1s \u010dasto pou\u017e\u00edvan\u00fd jedl\u00fd olej, lisuje se ze semen slune\u010dnice.<\/p>\n<p>Krom\u011b potravin\u00e1\u0159stv\u00ed ho najdeme v\u00a0\u0159ad\u011b kosmetick\u00fdch p\u0159\u00edpravk\u016f (vyu\u017e\u00edv\u00e1 se jeho zvl\u00e1\u010d\u0148uj\u00edc\u00ed vliv). R\u016fzn\u00e9 odr\u016fdy slune\u010dnice maj\u00ed r\u016fzn\u00fd pod\u00edl jednotliv\u00fdch mastn\u00fdch kyselin. Klasick\u00fd slune\u010dnicov\u00fd olej m\u00e1 zejm\u00e9na vysok\u00fd pod\u00edl <span class='tooltipsall tooltipsincontent classtoolTips48'>omega-6<\/span> polyenov\u00fdch mastn\u00fdch kyselin.<\/p>\n<p>\u00a0<\/p>\n<p><strong>S\u00f3jov\u00fd olej<\/strong><\/p>\n<p>Z\u00edsk\u00e1v\u00e1 se lisov\u00e1n\u00edm drcen\u00fdch semen s\u00f3ji, obvykle bez pou\u017eit\u00ed tepla. Je cenn\u00fdm zdrojem polynenasycen\u00fdch MK, p\u0159edev\u0161\u00edm <span class='tooltipsall tooltipsincontent classtoolTips48'>omega-6<\/span>. Hod\u00ed se k pou\u017eit\u00ed za studena, ale st\u00e1le v\u00edce se uplat\u0148uj\u00ed i s\u00f3jov\u00e9 oleje ze speci\u00e1ln\u011b \u0161lecht\u011bn\u00fdch odr\u016fd s\u00f3ji, kter\u00e9 maj\u00ed n\u00edzk\u00fd obsah kyseliny\u00a0 linolenov\u00e9 a hod\u00ed se i k fritov\u00e1n\u00ed.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Rostlinn\u00e9 oleje trochu jinak \u2013 margariny a rostlinn\u00e9 tuky<\/strong><\/p>\n<p>Margarin je obecn\u00fd n\u00e1zev pro n\u00e1hra\u017eky m\u00e1sla, rostlinn\u00e9 tuky je souhrnn\u00fd n\u00e1zev pro tuky, vyr\u00e1b\u011bn\u00e9 z rostlinn\u00fdch <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span>. Maj\u00ed \u0159adu v\u00fdhod proti m\u00e1slu a jin\u00fdm \u017eivo\u010di\u0161n\u00fdm tuk\u016fm. Obsahuj\u00ed m\u00e9n\u011b nasycen\u00fdch MK, naopak obsahuj\u00ed mono- i poly-nenasycen\u00e9 MK, vitaminy, <span class='tooltipsall tooltipsincontent classtoolTips175'>antioxidanty<\/span> apod. Jsou l\u00e9pe rozt\u00edrateln\u00e9, vybrat si m\u016f\u017eeme i podle r\u016fzn\u00e9ho obsahu celkov\u00e9ho tuku, n\u011bkter\u00e9 margariny maj\u00ed jen kolem 20 % tuku.\u00a0 Slo\u017een\u00ed rostlinn\u00fdch tuk\u016f se upravuje podle toho, jestli jsou ur\u010deny k tepeln\u00e9 \u00faprav\u011b nebo jen pro studenou kuchyni. D\u0159\u00edve p\u0159i v\u00fdrob\u011b rostlinn\u00fdch tuk\u016f vznikalo v\u011bt\u0161\u00ed mno\u017estv\u00ed zdrav\u00ed \u0161kodliv\u00fdch tzv. trans-mastn\u00fdch kyselin, dnes se pou\u017e\u00edvaj\u00ed postupy, p\u0159i kter\u00fdch se vznik trans-MK omezil na zdrav\u00ed nez\u00e1vadn\u00fd.<\/p>\n<p>O margarinech a rostlinn\u00fdch tuc\u00edch koluje spousta pov\u011br a m\u00fdt\u016f. Zaj\u00edmaj\u00ed v\u00e1s? \u010ct\u011bte <a href=\"https:\/\/viscojis.cz\/teens\/86\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>.<\/p>\n<p>\u00a0<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><\/p>\n<p><span><em>Calder, Philip C.: n\u22123 polyunsaturated fatty acids, inflammation, and inflammatory diseases, In Am. Jour. of Clin. Nutr.,\u00a0 83, 2006 (No. 6 supplement), p. 1505-1519. PMID 16841861<\/em><\/span><br \/><span><em>Iburg, A.: Lexikon oct\u016f a <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span>, 2004, 1. vyd\u00e1n\u00ed, REBO, 300s.<\/em><\/span><br \/><span><em>Lands, William E. M.: Dietary fat and health: the evidence and the politics of prevention: careful use of dietary fats can improve life and prevent disease.,\u00a0 Annals of the NY Acad. of Sciences No: 1055, p.179\u2013192<\/em><\/span><br \/><span><em>Mourek, J. a kol.: Mastn\u00e9 kyseliny omega-3 zdrav\u00ed a v\u00fdvoj, 2007, 2. vyd\u00e1n\u00ed, Triton Praha\/Krom\u011b\u0159\u00ed\u017e, 192s.<\/em><\/span><br \/><span><em>Vodr\u00e1\u017eka, Z.: Biochemie, 2007, 2. vyd\u00e1n\u00ed, Academia, 508s.<\/em><\/span><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips48','Omega-6 MK ovliv\u0148uj\u00ed krevn\u00ed tlak, teplotu, hojen\u00ed ran, z\u00e1n\u011btliv\u00e9 procesy. P\u016fsob\u00ed ale proti vlivu omega-3 MK, proto m\u00e1 jejich vysok\u00fd p\u0159\u00edjem nep\u0159\u00edzniv\u00fd vliv nap\u0159. na srdce a c\u00e9vy, kosti, z\u00e1n\u011bty, psychickou vyrovnanost, zvy\u0161uje riziko n\u00e1dorov\u00fdch onemocn\u011bn\u00ed. Mezi omega-6 MK pat\u0159\u00ed kyselina gama-linolenov\u00e1 (GLA), linolov\u00e1 (LA), arachidonov\u00e1 (AA).'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips175','Antioxidanty jsou l\u00e1tky, kter\u00e9 pom\u00e1haj\u00ed chr\u00e1nit na\u0161e t\u011blo p\u0159ed r\u016fzn\u00fdmi nemocemi. Pat\u0159\u00ed mezi n\u011b i n\u011bkter\u00e9 vitaminy a miner\u00e1ln\u00ed l\u00e1tky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips297','Oleje jsou z\u00e1sobn\u00ed l\u00e1tky rostlin, ukl\u00e1daj\u00ed se hlavn\u011b v\u00a0plodech a semenech, ale i v\u00a0jin\u00fdch \u010d\u00e1stech rostlin. Oproti \u017eivo\u010di\u0161n\u00fdm tuk\u016fm maj\u00ed rostlinn\u00e9 mnohem v\u011bt\u0161\u00ed pod\u00edl nenasycen\u00fdch mastn\u00fdch kyselin, tedy mastn\u00fdch kyselin s n\u00e1sobnou vazbou mezi dv\u011bma sousedn\u00edmi uhl\u00edky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips309','Rutin je l\u00e1tka, kter\u00e1 m\u00e1 mnoho pozitivn\u00edch zdravotn\u00edch \u00fa\u010dink\u016f. P\u0159edev\u0161\u00edm je to schopnost zvy\u0161ovat pevnost a pru\u017enost c\u00e9v, sni\u017euje \u201e\u0161patn\u00fd\u201c LDL cholesterol a pat\u0159\u00ed mezi v\u00fdznamn\u00e9 antioxidanty. Posiluje \u00fa\u010dinek vitaminu C.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips324','THC (delta-9-tetrahydrocannabinol) je chemick\u00e1 l\u00e1tka pat\u0159\u00edc\u00ed do skupiny cannabinoid\u016f - l\u00e1tek s \u00fa\u010dinkem na psychiku \u010dlov\u011bka. Cannabinoidy jsou obsa\u017een\u00e9 nap\u0159\u00edklad v marihuan\u011b(vyr\u00e1b\u00ed se z konop\u00ed).'); <\/script>","protected":false},"excerpt":{"rendered":"<p>Druhy jedl\u00fdch olej\u016f &#8211; zp\u016fsoby zpracov\u00e1n\u00ed, obsah a spr\u00e1vn\u00e9 (nejen kuchy\u0148sk\u00e9) vyu\u017eit\u00ed.<br \/>\nV EU jsou jako potravin\u00e1\u0159sk\u00e9 (jedl\u00e9) oleje schv\u00e1leny: olej ara\u0161\u00eddov\u00fd, d\u00fd\u0148ov\u00fd, kokosov\u00fd, konopn\u00fd, ln\u011bn\u00fd, mandlov\u00fd, olivov\u00fd, palmov\u00fd, \u0159epkov\u00fd, sezamov\u00fd, slune\u010dnicov\u00fd a s\u00f3jov\u00fd.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[109],"tags":[],"class_list":["post-537","post","type-post","status-publish","format-standard","hentry","category-rostlinne-tuky-a-oleje"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=537"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/537\/revisions"}],"predecessor-version":[{"id":1535,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/537\/revisions\/1535"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}