Kivi ia detyron emrin e tij kafsh\u00ebs simbolike t\u00eb Zeland\u00ebs s\u00eb Re, nj\u00eb zog pa flatra, forma e rrumbullak\u00ebt e t\u00eb cilit i ngjan frutit. Kivi e ka origjin\u00ebn nga Kina, por territori ku u p\u00ebrhap kultivimi i par\u00eb ishte Zelanda e Re. Ekzistojn\u00eb lloje t\u00eb ndryshme t\u00eb kivit: ato kryesore jan\u00eb jeshile dhe t\u00eb verdh\u00eb. Padyshim q\u00eb m\u00eb i njohur dhe i konsumuar nga popullatat europiane \u00ebsht\u00eb varieteti jeshil, i karakterizuar nga nj\u00eb frut oval me nj\u00eb l\u00ebkur\u00eb leshore kafe t\u00eb err\u00ebt dhe, brenda, nj\u00eb tul jeshil smerald me nj\u00eb arom\u00eb delikate, pak acid. Varieteti i verdh\u00eb, i quajtur edhe “oro” ose “ar”, ka nj\u00eb form\u00eb m\u00eb t\u00eb zgjatur, nuk ka qime n\u00eb l\u00ebvozhg\u00eb, tuli \u00ebsht\u00eb i verdh\u00eb dhe aroma \u00ebsht\u00eb m\u00eb e \u00ebmb\u00ebl me t\u00eb nj\u00ebjt\u00ebn pjekuri. M\u00eb pas \u00ebsht\u00eb varieteti \u201cbaby\u201d, i quajtur ndryshe edhe mini-kivi, i karakterizuar nga p\u00ebrmasa shum\u00eb t\u00eb vogla, me l\u00ebkur\u00eb t\u00eb gjelb\u00ebr (pa qime) dhe tul. T\u00eb gjitha varietetet kan\u00eb n\u00eb pulp\u00ebn e tyre fara t\u00eb vogla, t\u00eb zeza, t\u00eb vendosura n\u00eb nj\u00eb model radial rreth qendr\u00ebs s\u00eb bardh\u00eb qendrore t\u00eb frutave.<\/p>\n
Karakteristikat ushqyese t\u00eb kivit<\/p>\n
Vitamina C (acidi askorbik), nj\u00eb l\u00ebnd\u00eb ushqyese thelb\u00ebsore p\u00ebr jet\u00ebn dhe sh\u00ebndetin e trupit ton\u00eb, pasi ndihmon n\u00eb forcimin e sistemit imunitar. Kivi p\u00ebrmban shum\u00eb vitamin\u00eb C, shum\u00eb m\u00eb tep\u00ebr se agrumet: n\u00eb 100 g kivi ka 85 mg acid askorbik, nd\u00ebrsa n\u00eb t\u00eb nj\u00ebjt\u00ebn sasi portokalli kemi 50 mg. Ky frut arrin t\u00eb ruaj\u00eb sasi t\u00eb larta t\u00eb vitamin\u00ebs C fal\u00eb l\u00ebvozhg\u00ebs s\u00eb jashtme t\u00eb fort\u00eb dhe klorofilit n\u00eb tul, i aft\u00eb p\u00ebr t\u00eb mbrojtur integritetin e mikronutrientit i cili, n\u00eb situata t\u00eb tjera, tenton leht\u00ebsisht t\u00eb p\u00ebrkeq\u00ebsohet n\u00eb nxeht\u00ebsi, drit\u00eb dhe aj\u00ebr. Zakonisht, sa m\u00eb i papjekur dhe i thart\u00eb t\u00eb jet\u00eb fruti, aq m\u00eb shum\u00eb vitamin\u00eb C do t\u00eb p\u00ebrmbahet brenda tij. Nd\u00ebrsa piqet, shija e \u00ebmb\u00ebl rritet, por p\u00ebrmbajtja e vitamin\u00ebs C zvog\u00eblohet.<\/p>\n
Acidet yndyrore omega 3<\/p>\n
Jo t\u00eb gjith\u00eb e din\u00eb se nj\u00eb vaj ve\u00e7an\u00ebrisht i pasur me acide yndyrore esenciale p\u00ebrftohet nga farat e zeza t\u00eb kivit. K\u00ebto fara jan\u00eb n\u00eb fakt nj\u00eb burim i madh natyror i acidit alfa-linoleik (Omega 3), i cili mund t\u00eb ndihmoj\u00eb n\u00eb parandalimin e disa s\u00ebmundjeve kardiovaskulare.<\/p>\n
Fibrat<\/p>\n
P\u00ebrmbajtja e lart\u00eb e fibrave dietike (af\u00ebrsisht 2-3 g n\u00eb 100 g fruta) ndihmon l\u00ebvizshm\u00ebrin\u00eb e zorr\u00ebve dhe ka veti laksative, por gjithashtu mund t\u00eb kontribuoj\u00eb n\u00eb krijimin e nj\u00eb ndjenje t\u00eb k\u00ebnaqshme ngopjeje, e dobishme p\u00ebr ata q\u00eb ndjekin regjimet e dob\u00ebsimit dhe p\u00ebr t\u00eb nxitur reduktimin e nivele t\u00eb larta t\u00eb kolesterolit dhe sheqerit n\u00eb gjak.<\/p>\n
Antioksidant\u00eb, ve\u00e7an\u00ebrisht polifenolet (flavonoidet) dhe karotenoidet (n\u00eb kivit e verdh\u00eb). Nd\u00ebr antioksidant\u00ebt kryesor\u00eb t\u00eb pranish\u00ebm n\u00eb fruta, kuercetina dhe luteina mund t\u00eb luajn\u00eb nj\u00eb rol pozitiv n\u00eb reduktimin e rrezikut t\u00eb s\u00ebmundjeve t\u00eb zemr\u00ebs, kancerit dhe promovimin e funksionit t\u00eb sh\u00ebndetsh\u00ebm t\u00eb shikimit.<\/p>\n
Krip\u00ebrat minerale<\/p>\n
Ai p\u00ebrmban sasi t\u00eb mira t\u00eb kaliumit dhe fosforit, por edhe hekur dhe kalcium, minerale thelb\u00ebsore p\u00ebr shum\u00eb funksione t\u00eb trupit, si rregullimi i funksionit t\u00eb zemr\u00ebs, presioni i gjakut dhe gjendjet e dehidrimit pas djersitjes s\u00eb madhe. Megjithat\u00eb, \u00ebsht\u00eb mir\u00eb t\u00eb mbani mend se burimi kryesor ushqimor i hekurit \u00ebsht\u00eb mishi dhe se p\u00ebr t\u00eb rritur p\u00ebrvet\u00ebsimin e mineralit t\u00eb pranish\u00ebm n\u00eb perime, \u00ebsht\u00eb mir\u00eb t’i shijoni ato me l\u00ebng limoni, pasi vitamina C nxit p\u00ebrthithjen e hekurit. Kivi \u00ebsht\u00eb nj\u00eb burim i mir\u00eb hekuri, pavar\u00ebsisht se \u00ebsht\u00eb nj\u00eb frut, sepse vitamina C \u00ebsht\u00eb e bollshme n\u00eb fruta. P\u00ebr sa i p\u00ebrket kalciumit, i cili<\/p>\n
\u00ebsht\u00eb thelb\u00ebsor p\u00ebr t\u00eb mbrojtur sh\u00ebndetin e kockave tona, burimi kryesor i ushqimit me shum\u00eb biodisponueshm\u00ebri (d.m.th. i asimiluesh\u00ebm nga trupi) \u00ebsht\u00eb qum\u00ebshti dhe derivatet e tij.<\/p>\n
P\u00ebrfitimet sh\u00ebndet\u00ebsore<\/p>\n
P\u00ebr shkak t\u00eb vetive ushqyese t\u00eb p\u00ebrshkruara m\u00eb posht\u00eb, kivi \u00ebsht\u00eb ve\u00e7an\u00ebrisht i p\u00ebrshtatsh\u00ebm p\u00ebr:<\/p>\n
Forcon sistemin imunitar, pasi p\u00ebrqendrimi i lart\u00eb i vitamin\u00ebs C i jep frutave veti anti-inflamatore. Acidi askorbik \u00ebsht\u00eb thelb\u00ebsor p\u00ebr forcimin e mbrojtjes imune kund\u00ebr sulmeve nga viruset, bakteret dhe agjent\u00ebt kimik\u00eb.<\/p>\n
Trajton kapsll\u00ebkun, pasi sasia e madhe e ujit dhe fibrave ndihmojn\u00eb n\u00eb rregullimin e tranzitit t\u00eb zorr\u00ebve, ve\u00e7an\u00ebrisht p\u00ebr njer\u00ebzit q\u00eb vuajn\u00eb nga kapsll\u00ebku.<\/p>\n
Kapsll\u00ebk dyt\u00ebsor ndaj patologjive t\u00eb tjera ose gjendjeve fiziologjike, t\u00eb tilla si s\u00ebmundja e Parkinsonit (patologji neurodegjenerative) dhe shtatz\u00ebnia. Kapsll\u00ebku \u00ebsht\u00eb n\u00eb fakt nj\u00eb nga \u2018s\u00ebmundjet\u2019 m\u00eb t\u00eb shpeshta t\u00eb grave shtatz\u00ebna.<\/p>\n
Parandalimi i s\u00ebmundjeve t\u00eb zemr\u00ebs. Vetit\u00eb e frutit t\u00eb lidhura me p\u00ebrthithjen m\u00eb t\u00eb ul\u00ebt t\u00eb karbohidrateve dhe yndyrave t\u00eb dh\u00ebna nga sasia e lart\u00eb e fibrave, indeksi i ul\u00ebt glicemik dhe marrja e ul\u00ebt e kalorive ndihmojn\u00eb n\u00eb uljen e faktor\u00ebve kryesor\u00eb t\u00eb rrezikut t\u00eb s\u00ebmundjeve kardiovaskulare. Vitamina C, n\u00eb ve\u00e7anti, prodhon p\u00ebrshkueshm\u00ebri m\u00eb t\u00eb mir\u00eb t\u00eb mureve t\u00eb kapilar\u00ebve, duke luftuar brisht\u00ebsin\u00eb e tyre. P\u00ebr m\u00eb tep\u00ebr, duke pasur parasysh p\u00ebrb\u00ebr\u00ebsin minimal t\u00eb natriumit, kivi \u00ebsht\u00eb gjithashtu nj\u00eb frut i rekomanduar n\u00eb diet\u00ebn e atyre q\u00eb vuajn\u00eb nga hipertensioni arterial.<\/p>\n
Luftimi i diabetit. Indeksi glicemik i kivit \u00ebsht\u00eb shum\u00eb i ul\u00ebt (9 g sheqerna n\u00eb 100 g ushqim), prandaj frutat mund t\u00eb rekomandohen n\u00eb diet\u00ebn e atyre q\u00eb vuajn\u00eb nga diabeti. P\u00ebr m\u00eb tep\u00ebr, fibrat kan\u00eb nj\u00eb efekt kontrollues n\u00eb sheqerin n\u00eb gjak duke programuar thithjen e ngadalt\u00eb dhe t\u00eb vazhdueshme t\u00eb glukoz\u00ebs nga zorr\u00ebt, nj\u00eb gjendje shum\u00eb e favorshme n\u00eb rastin e diabetit.<\/p>\n
Kund\u00ebr anemis\u00eb. Prania e hekurit (edhe pse n\u00eb sasi t\u00eb vogla), nj\u00eb mineral thelb\u00ebsor p\u00ebr formimin e rruazave t\u00eb kuqe t\u00eb gjakut, i lidhur me vitamin\u00ebn C, q\u00eb nxit p\u00ebrthithjen e hekurit nga zorr\u00ebt, i jep kivit veti antianemike.<\/p>\n
Promovon humbjen e pesh\u00ebs. Vlera e reduktuar e energjis\u00eb e kivit (48 kcal n\u00eb 100 g) lejon q\u00eb ai t\u00eb p\u00ebrfshihet n\u00eb m\u00ebnyr\u00eb t\u00eb sigurt\u00eb n\u00eb dietat me kalori t\u00eb ul\u00ebt t\u00eb njer\u00ebzve q\u00eb duhet t\u00eb humbin disa kilogram\u00eb. Fibrat q\u00eb p\u00ebrmbahen n\u00eb fruta mund t\u00eb kontribuojn\u00eb n\u00eb ndjenj\u00ebn e ngopjes, si dhe n\u00eb kufizimin e p\u00ebrthithjes s\u00eb sheqernave dhe yndyrave t\u00eb konsumuara gjat\u00eb vaktit.<\/p>\n
Optimizon diet\u00ebn e atlet\u00ebve. P\u00ebrmbajtja e mir\u00eb e krip\u00ebrave minerale ndihmon p\u00ebr t\u00eb rimbushur ato t\u00eb humbura gjat\u00eb p\u00ebrpjekjeve fizike p\u00ebrmes djersitjes, magnezi, n\u00eb ve\u00e7anti, nxit forc\u00ebn e muskujve. Vitamina C, antioksidant\u00ebt dhe p\u00ebrmbajtja e lart\u00eb e ujit jan\u00eb gjithashtu karakteristika t\u00eb r\u00ebnd\u00ebsishme t\u00eb kivit p\u00ebr mir\u00ebqenien e sportist\u00ebve.<\/p>\n
Si t\u00eb konsumoni kivi<\/p>\n
Kivit mund t\u00eb p\u00ebrfshihet n\u00eb nj\u00eb diet\u00eb t\u00eb larmishme dhe t\u00eb ekuilibruar n\u00eb t\u00eb gjitha moshat. Ato mund t\u00eb konsumohen p\u00ebr m\u00ebngjes, p\u00ebr shembull t\u00eb cop\u00ebtuara n\u00eb nj\u00eb kos t\u00eb pasuruar me nj\u00eb grusht arra ose n\u00eb fund t\u00eb \u00e7do vakti. Kivi mund t\u00eb hahet i plot\u00eb, ose i p\u00ebrzier, i reduktuar n\u00eb mus\u00eb ose sallat\u00eb frutash<\/p>\n
(mund\u00ebsisht pa shtuar sheqer) ose mund t\u00eb vendosni disa kube n\u00eb sallat\u00eb p\u00ebr t’i dh\u00ebn\u00eb vaktit nj\u00eb not\u00eb t\u00eb \u00ebmb\u00ebl dhe t\u00eb thart\u00eb.<\/p>\n
V\u00ebmendja e vetme duhet t’i kushtohet \u00ebsht\u00eb p\u00ebr sa I p\u00ebrket enzim\u00ebs s\u00eb aktinidin\u00ebs, e cila mund ta b\u00ebj\u00eb frutin nj\u00eb ushqim t\u00eb mundsh\u00ebm alergjik dhe p\u00ebr k\u00ebt\u00eb arsye duhet t\u00eb shmanget nga njer\u00ebzit q\u00eb jan\u00eb alergjik\u00eb ndaj tij. Megjithat\u00eb, \u00ebsht\u00eb mir\u00eb ta provoni, duke ngr\u00ebn\u00eb vet\u00ebm nj\u00eb cop\u00eb t\u00eb vog\u00ebl p\u00ebrpara se ta konsumoni plot\u00ebsisht, p\u00ebr t\u00eb shmangur \u00e7do rrezik alergjie.<\/p>\n","protected":false},"excerpt":{"rendered":"
Kivi ia detyron emrin e tij kafsh\u00ebs simbolike t\u00eb Zeland\u00ebs s\u00eb Re, nj\u00eb zog pa flatra, forma e rrumbullak\u00ebt e t\u00eb cilit i ngjan frutit. Kivi e ka origjin\u00ebn nga Kina, por territori ku u p\u00ebrhap kultivimi i par\u00eb ishte Zelanda e Re. Ekzistojn\u00eb lloje t\u00eb ndryshme t\u00eb kivit: ato kryesore jan\u00eb jeshile dhe t\u00eb […]<\/p>\n","protected":false},"author":4,"featured_media":6307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":{"0":"post-6306","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog"},"yoast_head":"\n