{"id":625,"date":"2011-12-06T21:14:41","date_gmt":"2011-12-06T20:14:41","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2011\/12\/06\/167\/"},"modified":"2025-03-14T14:21:09","modified_gmt":"2025-03-14T13:21:09","slug":"167","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/167\/","title":{"rendered":"Znovuobjeven\u00e1 potravina – j\u00e1hly"},"content":{"rendered":"

Pro\u010d bychom m\u011bli j\u00e1hly<\/span> za\u0159adit do na\u0161eho j\u00eddeln\u00ed\u010dku.<\/span><\/p>\n

\"jahly\"j\u00e1hly<\/span> jsou loupan\u00e9 obilky prosa set\u00e9ho (Panicum miliaceum<\/em>), jedn\u00e9 z nejstar\u0161\u00edch kulturn\u00edch plodin. Proso poch\u00e1z\u00ed z \u010c\u00edny, v\u00fdchodn\u00ed Asie, Indie a z jihov\u00fdchodn\u00ed \u010d\u00e1sti Ruska, na na\u0161e \u00fazem\u00ed se dostalo b\u011bhem st\u011bhov\u00e1n\u00ed n\u00e1rod\u016f. j\u00e1hly<\/span> se u n\u00e1s d\u0159\u00edve t\u011b\u0161ily velk\u00e9 oblib\u011b. Postupn\u011b byly ale vytla\u010deny konzumac\u00ed brambor a obilovin, z nich\u017e lze up\u00e9ct chl\u00e9b a\u00a0 dal\u0161\u00ed pe\u010divo.<\/p>\n

V posledn\u00edch letech z\u00e1jem o j\u00e1hly<\/span> op\u011bt nar\u016fst\u00e1, a to nejen mezi alternativn\u011b se stravuj\u00edc\u00ed \u010d\u00e1st\u00ed populace.<\/p>\n

\u00a0<\/strong>Po nutri\u010dn\u00ed a dietetick\u00e9 str\u00e1nce se jedn\u00e1 o velice cen\u011bnou potravinu. j\u00e1hly<\/span> vynikaj\u00ed v\u00fdbornou stravitelnost\u00ed, dobr\u00fdmi chu\u0165ov\u00fdmi vlastnostmi a tak\u00e9 v\u00fdhodn\u00fdm slo\u017een\u00edm.\u00a0 Na 100 gram\u016f obsahuj\u00ed 71g sacharid\u016f<\/span>, z \u010deho\u017e nejv\u011bt\u0161\u00ed pod\u00edl tvo\u0159\u00ed \u0161krob, b\u00edlkovin je asi 12 g a tuku asi 4 g.<\/p>\n

T\u00e9m\u011b\u0159 \u010dtvrtina tuku se nal\u00e9z\u00e1 v obiln\u00e9m kl\u00ed\u010dku. Pro zdrav\u00ed p\u0159\u00edzniv\u00fd je vy\u0161\u0161\u00ed pod\u00edl\u00a0 nenasycen\u00fdch mastn\u00fdch kyselin<\/span> (72-82 %), zejm\u00e9na nezbytn\u00e9 kyseliny linolov\u00e9. Nasycen\u00e9 mastn\u00e9 kyseliny jsou zastoupeny v men\u0161\u00ed m\u00ed\u0159e (cca 20 %).<\/p>\n

j\u00e1hly<\/span> jsou tak\u00e9 bohat\u00e9 na vitaminy, hlavn\u011b na vitamin A a vitaminy skupiny B, d\u00e1le obsahuj\u00ed dostatek\u00a0 drasl\u00edku, fosforu, ho\u0159\u010d\u00edku, v\u00e1pn\u00edku, \u017eeleza a dal\u0161\u00edch miner\u00e1ln\u00edch l\u00e1tek a stopov\u00fdch prvk\u016f.<\/p>\n

j\u00e1hly<\/span> jsou p\u0159irozen\u011b bezlepkovou potravinou (o lepku<\/span> se do\u010dtete v\u00edce zde<\/a>), proto jsou vhodn\u00e9 i pro osoby, kter\u00e9 mus\u00ed dodr\u017eovat bezlepkovou dietu. Vzhledem k dobr\u00e9 stravitelnosti jsou v\u00fdbornou potravinou i pro mal\u00e9 d\u011bti, star\u0161\u00ed osoby a rekonvalescenty.<\/p>\n

\u00a0<\/p>\n

Kuchy\u0148sk\u00e1 \u00faprava j\u00e1hel<\/strong><\/p>\n

D\u0159\u00edve se j\u00e1hly<\/span> upravovaly nej\u010dast\u011bji jako ka\u0161e nebo pol\u00e9vka. Mo\u017enosti jejich kulin\u00e1rn\u00edho vyu\u017eit\u00ed jsou ale daleko \u0161ir\u0161\u00ed. Lze je upravit na slano i na sladko, lze je zap\u00e9kat, vyu\u017e\u00edvat jako p\u0159\u00edlohu, sou\u010d\u00e1st knedl\u00edk\u016f, p\u0159id\u00e1vat do om\u00e1\u010dek, do n\u00e1divek a n\u00e1pln\u00ed, rozmixovan\u00e9 i do kr\u00e9m\u016f a podobn\u011b.<\/p>\n

P\u0159ed kuchy\u0148skou \u00fapravou je nutn\u00e9 j\u00e1hly<\/span> d\u016fkladn\u011b um\u00fdt a opakovan\u011b 2-3 x spa\u0159it horkou vodou. Odstran\u00ed se tak jejich ho\u0159kost. Po spa\u0159en\u00ed jsou j\u00e1hly<\/span> p\u0159ipraveny k dal\u0161\u00ed \u00faprav\u011b, kterou je nej\u010dast\u011bji va\u0159en\u00ed v osolen\u00e9 vod\u011b nebo v ml\u00e9ce. j\u00e1hly<\/span> nen\u00ed nutn\u00e9 p\u0159edem m\u00e1\u010det, va\u0159\u00ed se asi 20 minut ve dvojn\u00e1sobn\u00e9m mno\u017estv\u00ed tekutiny.<\/p>\n

\u00a0<\/p>\n

Sortiment v\u00fdrobk\u016f z j\u00e1hel<\/strong><\/p>\n

Prodejn\u00ed sortiment jaheln\u00fdch v\u00fdrobk\u016f se postupn\u011b roz\u0161i\u0159uje, b\u011b\u017en\u011b dostupn\u00e9 jsou ve form\u011b loupan\u00fdch obilek, jako vlo\u010dky, jaheln\u00e1 krupice, mouka i instantn\u00ed<\/span> jaheln\u00e1 ka\u0161e. Nev\u00fdhodou jaheln\u00e9 krupice, vlo\u010dek a mouky je, \u017ee pom\u011brn\u011b rychle \u017eluknou a ho\u0159knou a maj\u00ed tedy kr\u00e1tkou trvanlivost.<\/p>\n

\u00a0<\/p>\n

Vyzkou\u0161ejte si recept z j\u00e1hel:<\/strong><\/p>\n

Jaheln\u00e9 placky: 500 g va\u0159en\u00fdch j\u00e1hel, 50 g hladk\u00e9 mouky, s\u016fl, olej
Uva\u0159en\u00e9 je\u0161t\u011b tepl\u00e9 j\u00e1hly<\/span> rozma\u010dkejte v\u00e1le\u010dkem a a\u017e vychladnou, p\u0159idejte mouku a s\u016fl. Z t\u011bsta tvo\u0159te placi\u010dky a pe\u010dte na pe\u010dic\u00edm pap\u00ed\u0159e nebo na plechu pomazan\u00e9m olejem. Hotov\u00e9 m\u016f\u017eete j\u00edst jen tak, pot\u0159en\u00e9 n\u011bjakou dobrou dom\u00e1c\u00ed pomaz\u00e1nkou (t\u0159eba s\u00fdrovou nebo ryb\u00ed) pomaz\u00e1nkou nebo povidly jako l\u00edvance. Dobrou chu\u0165!<\/p>\n

\u00a0<\/p>\n

\u00a0<\/strong><\/span><\/p>\n

.<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Pou\u017eit\u00e1 literatura<\/strong><\/span><\/em><\/p>\n

Michalov\u00e1, A., Proso set\u00e9. V\u00fd\u017eiva a potraviny, 1999\/2 (54), s. 44-45.<\/span><\/em>
Paul\u00ed\u010dkov\u00e1, I., Pohanka \u2013 nejbohat\u0161\u00ed zdroj rutinu<\/span>. V\u00fd\u017eiva a potraviny, 2003\/5 (58), s. 151-152.<\/span><\/em>
\u010cerm\u00e1kov\u00e1, M., \u010cern\u00e1, O., Kuku\u0159ice, r\u00fd\u017ee, j\u00e1hly<\/span>, pohanka. Se\u0161ity zdrav\u00e9 v\u00fd\u017eivy, svazek 14, 3. vyd\u00e1n\u00ed. Nakladatelstv\u00ed Pavla Mom\u010dilov\u00e1, 1999.<\/span><\/em>
Pohanka.<\/a> Ml\u00fdn \u0160majstrla.<\/span><\/em><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n