[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.alvako.cz\/jake-zname-druhy-fazoli\/#Article","mainEntityOfPage":"https:\/\/www.alvako.cz\/jake-zname-druhy-fazoli\/","headline":"Jak\u00e9 zn\u00e1me druhy fazol\u00ed?","name":"Jak\u00e9 zn\u00e1me druhy fazol\u00ed?","description":"Lu\u0161t\u011bniny jsou pro na\u0161e t\u011blo velmi zdrav\u00e9. Slou\u017e\u00ed toti\u017e jako prevence v\u016f\u010di srde\u010dn\u00edm chorob\u00e1m, diabetu \u010di obezit\u011b. Jsou v\u00fdznamn\u00fdm zdrojem vl\u00e1kniny a rostlinn\u00fdch b\u00edlkovin, kter\u00e9 posiluj\u00ed na\u0161e svaly a z\u00e1rove\u0148 p\u0159isp\u00edvaj\u00ed ke sn\u00ed\u017een\u00ed krevn\u00edho tlaku a cholesterolu. Bohu\u017eel ne v\u0161ichni je maj\u00ed v oblib\u011b, za \u010d\u00edm\u017e stoj\u00ed p\u0159edev\u0161\u00edm dlouh\u00e1 doba","datePublished":"2020-09-08","dateModified":"2023-06-08","author":{"@type":"Person","@id":"https:\/\/www.alvako.cz\/author\/#Person","name":"","url":"https:\/\/www.alvako.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/c36ac855b1ee9cce96e09824fb5426d6eaccd04233fbf51e04e067ccd1b5fe13?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/c36ac855b1ee9cce96e09824fb5426d6eaccd04233fbf51e04e067ccd1b5fe13?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"alvako.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.alvako.cz\/wp-content\/uploads\/string-bean-3861864_1280.jpg","url":"https:\/\/www.alvako.cz\/wp-content\/uploads\/string-bean-3861864_1280.jpg","height":0,"width":0},"url":"https:\/\/www.alvako.cz\/jake-zname-druhy-fazoli\/","about":["Zbo\u017e\u00ed"],"wordCount":519,"articleBody":"        Lu\u0161t\u011bniny jsou pro na\u0161e t\u011blo velmi zdrav\u00e9. Slou\u017e\u00ed toti\u017e jako prevence v\u016f\u010di srde\u010dn\u00edm chorob\u00e1m, diabetu \u010di obezit\u011b. Jsou v\u00fdznamn\u00fdm zdrojem vl\u00e1kniny a rostlinn\u00fdch b\u00edlkovin, kter\u00e9 posiluj\u00ed na\u0161e svaly a z\u00e1rove\u0148 p\u0159isp\u00edvaj\u00ed ke sn\u00ed\u017een\u00ed krevn\u00edho tlaku a cholesterolu. Bohu\u017eel ne v\u0161ichni je maj\u00ed v oblib\u011b, za \u010d\u00edm\u017e stoj\u00ed p\u0159edev\u0161\u00edm dlouh\u00e1 doba jejich p\u0159\u00edpravy \u010di to, \u017ee zp\u016fsobuj\u00ed plynatost. Ta se ale d\u00e1 eliminovat nam\u00e1\u010den\u00edm, nakli\u010dov\u00e1n\u00edm \u010di p\u0159id\u00e1n\u00edm major\u00e1nky do pokrm\u016f, co\u017e jsou v\u011bci tak jednoduch\u00e9, \u017ee za\u0159azen\u00ed do j\u00eddeln\u00ed\u010dku rozhodn\u011b neu\u0161kod\u00ed.Fazol\u00ed zn\u00e1me hned n\u011bkolik 11 druh\u016f, v\u011bt\u0161inu z nich lze za\u0159adit mezi superpotraviny. Tady jsou:Adzuki jsou charakteristick\u00e9 sv\u00fdm rezav\u00fdm zbarven\u00edm a jemnou o\u0159\u00ed\u0161kovou chut\u00ed. Jsou zdrojem mnoha b\u00edlkovin, fosforu a v\u00e1pn\u00edku. Dok\u00e1\u017eou zasytit na del\u0161\u00ed dobu, doporu\u010duj\u00ed se p\u0159i ledvinov\u00fdch onemocn\u011bn\u00edch. Doba nam\u00e1\u010den\u00ed je 3-4 hodiny, v tlakov\u00e9m hrnci jsou hotov\u00e9 za 1 hodinu.Mungo jsou olivov\u011b zelen\u00e9, n\u011bkdy tak\u00e9 \u010derven\u00e9. Obsahuj\u00ed hodn\u011b \u017eeleza, vitamin\u016f, ho\u0159\u010d\u00edku a drasl\u00edku. Doba nam\u00e1\u010den\u00ed se pohybuje mezi 4-8 hodinami, doba va\u0159en\u00ed v tlakov\u00e9m hrnci je pouh\u00fdch 10 minut. Chu\u0165ov\u011b p\u0159ipom\u00ednaj\u00ed hr\u00e1\u0161ek a jsou dob\u0159e straviteln\u00e9.B\u00edl\u00e1 je n\u00e1m asi nejzn\u00e1m\u011bj\u0161\u00ed, pou\u017e\u00edv\u00e1me ji k p\u0159\u00edprav\u011b mnoha j\u00eddel. Nam\u00e1\u010d\u00ed se 8-12 hodin, va\u0159\u00ed se pak asi 20 minut v tlakov\u00e9m hrnci.Purpurov\u00e9 vynikaj\u00ed neutr\u00e1ln\u00ed chut\u00ed a v\u011bt\u0161\u00ed velikost\u00ed. Chu\u0165 je proto t\u0159eba o\u017eivit major\u00e1nkou, bazalkou \u010di jin\u00fdm ko\u0159en\u00edm a bylinkami. Nam\u00e1\u010d\u00ed se 4 hodiny ve vla\u017en\u00e9 vod\u011b, pot\u00e9 se va\u0159\u00ed dom\u011bkka.Barevn\u00e1 m\u00e1 mou\u010dnou konzistenci, skv\u011ble se hod\u00ed pro p\u0159\u00edpravu chilli con carne, ale jejich mo\u017enosti vyu\u017eit\u00ed jsou mnohem \u0161i\u0159\u0161\u00ed.\u010cerven\u00e1 neboli chilli fazole pat\u0159\u00ed tak\u00e9 k t\u011bm v\u011bt\u0161\u00edm, maj\u00ed nasl\u00e1dlou chu\u0165. \u010casto se kombinuj\u00ed s cayennsk\u00fdm pep\u0159em nebo p\u00e1livou paprikou, odtud tak\u00e9 druh\u00fd n\u00e1zev. Nam\u00e1\u010d\u00ed se 12-24 hodin, va\u0159\u00ed se 20 minut v tlakov\u00e9m hrnci.7. \u010cern\u00e1 zpest\u0159\u00ed ka\u017ed\u00fd sal\u00e1t nejen sv\u00fdm zbarven\u00edm, ale tak\u00e9 nasl\u00e1dlou chut\u00ed. Skv\u011ble si rozum\u00ed s mexickou kuchyn\u00ed, nam\u00e1\u010d\u00ed se 8-12 hodiny a va\u0159\u00ed 20 minut v tlakov\u00e9m hrnci.8. \u010cern\u00e9 oko je ozna\u010den\u00ed pro b\u00edl\u00e9 plody s \u010dernou nebo \u017elutou skvrnou. Chu\u0165 je neutr\u00e1ln\u00ed,- op\u011bt je t\u0159eba ji zv\u00fdraznit ko\u0159en\u00edm \u010di bylinkami. Vynik\u00e1 mno\u017estv\u00edm kyseliny listov\u00e9. Nam\u00e1\u010d\u00ed se 8-12 hodin, va\u0159\u00ed se 15 minut v tlakov\u00e9m hrnci.9. Borlotti jsou italsk\u00e9 fazole tlust\u0161\u00ed slupky, o to lep\u0161\u00ed nasl\u00e1dl\u00e9 chuti. Jsou mramorov\u00e9, \u010d\u00edm\u017e se \u0159ad\u00ed k nejkr\u00e1sn\u011bj\u0161\u00edm.10. Pinto maj\u00ed pikantn\u00ed mou\u010dnou chu\u0165, konzumuje se \u010dasto v tortille. Nam\u00e1\u010d\u00ed se 8-12 hodin, va\u0159\u00ed se 20 minut v tlakov\u00e9m hrnci.11. Navy vynikaj\u00ed jemnou chut\u00ed, zdrojem manganu, kyseliny listov\u00e9 a ho\u0159\u010d\u00edku.                                                                                                                                                                                                                                                                                                                                                                                          4.4\/5 - (7 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Jak\u00e9 zn\u00e1me druhy fazol\u00ed?","item":"https:\/\/www.alvako.cz\/jake-zname-druhy-fazoli\/#breadcrumbitem"}]}]