{"id":112,"date":"2018-09-26T00:10:34","date_gmt":"2018-09-25T22:10:34","guid":{"rendered":"http:\/\/tom-stehule.com\/?p=112"},"modified":"2020-01-05T22:28:29","modified_gmt":"2020-01-05T21:28:29","slug":"quinoa-legendarni-potrava-starych-inku","status":"publish","type":"post","link":"https:\/\/tom-stehule.com\/es\/2018\/09\/26\/quinoa-legendarni-potrava-starych-inku\/","title":{"rendered":"Quinoa: Legend\u00e1rn\u00ed potrava star\u00fdch Ink\u016f"},"content":{"rendered":"<p><strong><span style=\"font-family: arial, helvetica, sans-serif;\">Legenda prav\u00ed, \u017ee z&nbsp;jezera Titicaca, mezi Peru a Bol\u00edvi\u00ed, p\u0159i\u0161li prvn\u00ed Inkov\u00e9, aby zalo\u017eili Cuzco, hlavn\u00ed m\u011bsto sv\u00e9 \u0159\u00ed\u0161e Tahuantinsuyu. A na vyso\u010din\u011b kolem jezera, vyp\u011bstovali jednu z&nbsp;nejv\u00edce ct\u011bn\u00fdch rostlin: quinoa (\u010desky merl\u00edk \u010dilsk\u00fd).<\/span><\/strong><\/p>\n<p><!--more--><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">Pro svou v\u00fd\u017eivnou hodnotu pova\u017eovali kr\u00e1lov\u00e9 Ink\u016f tato drobn\u00e1 zrn\u00ed\u010dka za posv\u00e1tn\u00e1. Byla sou\u010d\u00e1st\u00ed nejd\u016fle\u017eit\u011bj\u0161\u00edch ob\u0159ad\u016f a t\u011b\u0161ila se velik\u00e9 \u00fact\u011b. Jej\u00ed hodnota, kdy\u017e byl hlad, byla podobn\u00e1 zlatu a mnoho chr\u00e1m\u016f a ritu\u00e1l\u016f bylo v\u011bnov\u00e1no pr\u00e1v\u011b t\u00e9to plodin\u011b. Proto\u017ee tyto ritu\u00e1ly se nel\u00edbily \u0161pan\u011blsk\u00fdm dobyvatel\u016fm, byla \u0159adu let prakticky zak\u00e1z\u00e1na. Byla exkomunikov\u00e1na a prokl\u00edn\u00e1na po cel\u00e1 stalet\u00ed, byla opom\u00edjena, ale nikdy zapomenuta ! P\u016fvodn\u00ed obyvatel\u00e9 v&nbsp;hor\u00e1ch ji v\u017edy konzumovali tak \u010di onak, a tak spolu s&nbsp;rozmachem peru\u00e1nsk\u00e9 kuchyn\u011b na cel\u00e9m sv\u011bt\u011b, se quinoa op\u011bt stala prav\u00fdm zlatem na j\u00eddeln\u00edm stole.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">Dnes se t\u011b\u0161\u00ed velk\u00e9 popt\u00e1vce v&nbsp;zem\u00edch jako je N\u011bmecko, Francie, Japonsko a Velk\u00e1 Brit\u00e1nie. A samoz\u0159ejm\u011b i u n\u00e1s v&nbsp;\u010cesk\u00e9 republice. Dokonce i NASA ji vybrala jako jeden ze z\u00e1kladn\u00edch potravin pro kosmonauty p\u0159i dlouhotrvaj\u00edc\u00edch kosmick\u00fdch letech. N\u00ed\u017ee v&nbsp;textu pochop\u00edte, pro\u010d tedy i dnes je quinoa pova\u017eov\u00e1na za velmi v\u00fdjime\u010dnou plodinu.<\/span><\/p>\n<figure id=\"attachment_117\" aria-describedby=\"caption-attachment-117\" style=\"width: 400px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-117\" src=\"https:\/\/tom-stehule.com\/wp-content\/uploads\/2017\/01\/quinoa_topic600-300x178.jpg\" alt=\"hn\u011bd\u00e1 a b\u00edl\u00e1 Quinoa\" width=\"400\" height=\"237\" srcset=\"https:\/\/tom-stehule.com\/wp-content\/uploads\/2017\/01\/quinoa_topic600-300x178.jpg 300w, https:\/\/tom-stehule.com\/wp-content\/uploads\/2017\/01\/quinoa_topic600.jpg 600w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><figcaption id=\"caption-attachment-117\" class=\"wp-caption-text\"><span style=\"font-family: arial, helvetica, sans-serif;\">hn\u011bd\u00e1 a b\u00edl\u00e1 Quinoa<\/span><\/figcaption><\/figure>\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">Je to andsk\u00e1 rostlina, asi 1&nbsp;m vysok\u00e1, ale m\u016f\u017ee dos\u00e1hnout a\u017e 2,5&nbsp;m. Jej\u00ed plody jsou mal\u00e9, maj\u00ed r\u016fzn\u00e9 zbarven\u00ed a jsou uspo\u0159\u00e1d\u00e1ny v&nbsp;klasech, jako je \u010dirok, ale v\u011bt\u0161\u00ed. Obvykle se p\u011bstuje od 1400 do 3000 metr\u016f. Nejd\u016fle\u017eit\u011bj\u0161\u00edm faktorem je minim\u00e1ln\u00ed teplota. V&nbsp;Peru, kde se p\u011bstuje nejv\u00edc, existuje v\u00edce jak 3000 typ\u016f. Najdete ji ale i v&nbsp;Bol\u00edvii a Ekv\u00e1doru, ale tak\u00e9 v&nbsp;Kolumbii, Venezuele a Chile, kam se postupn\u011b roz\u0161i\u0159uje. Jej\u00ed p\u011bstov\u00e1n\u00ed je toti\u017e vysoce ziskov\u00e9 a rostlina je odoln\u00e1 v\u016f\u010di mrazu a suchu. Je tak\u00e9 velmi odoln\u00e1 v\u016f\u010di chorob\u00e1m a r\u016fzn\u00fdm druh\u016fm \u0161k\u016fdc\u016f. R\u016fstov\u00fd cyklus trv\u00e1 mezi p\u011bti a\u017e \u0161esti m\u011bs\u00edci a sklize\u0148 je mo\u017en\u00e1 v&nbsp;kteroukoliv ro\u010dn\u00ed dobu.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">Quinoa (lat. Chenopodium quinoa) je jedna z&nbsp;nejkomplexn\u011bj\u0161\u00edch potravin sv\u011bta. Poskytuje vysok\u00e9 procento b\u00edlkovin a poskytuje v\u011bt\u0161inu esenci\u00e1ln\u00edch aminokyselin d\u016fle\u017eit\u00fdch pro \u010dlov\u011bka. Nav\u00edc obsahuje vitam\u00edny, v\u00e1pn\u00edk, fosfor, \u017eelezo a tuky, kter\u00e9 neprodukuj\u00ed cholesterol. Obsahuje 16 aminokyselin, v\u010detn\u011b lysinu, kter\u00fd je zn\u00e1m\u00fd pro svoji roli v&nbsp;rozvoji lidsk\u00fdch mozkov\u00fdch bun\u011bk. A to souvis\u00ed s&nbsp;inteligenc\u00ed, rychlost\u00ed reflex\u016f a jin\u00fdch mozkov\u00fdch funkc\u00ed, jako je pam\u011b\u0165 a u\u010den\u00ed.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">Quinoa m\u00e1 i l\u00e9\u010debn\u00e9 vyu\u017eit\u00ed. Jsou ji p\u0159isuzov\u00e1ny l\u00e9\u010div\u00e9 vlastnosti, protiz\u00e1n\u011btliv\u00e9 schopnosti, jako analgetikum proti bolesti zub\u016f a dezinfekci mo\u010dov\u00fdch cest. Pou\u017e\u00edv\u00e1 se pr\u00fd tak\u00e9 v&nbsp;p\u0159\u00edpad\u011b zlomenin, vnit\u0159n\u00edho krv\u00e1cen\u00ed a jako repelent proti hmyzu. Tyto schopnosti v\u0161ak nejsou vyu\u017e\u00edv\u00e1ny plo\u0161n\u011b a nap\u0159\u00edklad v&nbsp;Peru se li\u0161\u00ed podle regionu. Ka\u017ed\u00fd region m\u00e1 pro plodinu vlastn\u00ed vyu\u017eit\u00ed.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">Jak ji p\u0159ipravit ?<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">Plodinu lze p\u0159ipravit na mnoho r\u016fzn\u00fdch zp\u016fsob\u016f jako jsou dezerty, nealkoholick\u00e9 n\u00e1poje, pe\u010divo, koblihy, na du\u0161en\u00e9 maso a mnoho dal\u0161\u00edch. A\u010dkoli v&nbsp;And\u00e1ch se quinoa tradi\u010dn\u011b pra\u017e\u00ed a z&nbsp;toho se pak d\u011bl\u00e1 mouka, m\u016f\u017ee se tak\u00e9 va\u0159it nebo ji lze p\u0159idat do pol\u00e9vek. Dokonce lze p\u0159ipravit i fermentovan\u00e9 pivo nebo chichu, tradi\u010dn\u00ed n\u00e1poj And. Nezapome\u0148te, \u017ee pokud nem\u00e1te ml\u00e9ko nebo maso, quinoa m\u016f\u017ee tyto potraviny nahradit! Recept\u016f je na internetu hodn\u011b a pokud nenajdete, napi\u0161te. D\u00e1m osobn\u00ed tip :-).<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">P\u0159ed konzumac\u00ed ji d\u016fkladn\u011b promyjte vodou, nejl\u00e9pe n\u011bkolikr\u00e1t, aby se odstranily ho\u0159k\u00e9 l\u00e1tky zvan\u00e9 saponiny. Nicm\u00e9n\u011b, saponin m\u00e1 tak\u00e9 svoji pr\u016fmyslovou hodnotu, proto\u017ee se pou\u017e\u00edv\u00e1 p\u0159i v\u00fdrob\u011b m\u00fddla a zubn\u00ed pasty.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;\">Tak vid\u00edte, \u017ee quinoa je opravdu z\u00e1zra\u010dn\u00e1 plodina. Je to odkaz Ink\u016f, kter\u00fd si zaslou\u017e\u00ed na\u0161e opatrov\u00e1n\u00ed, respekt a uzn\u00e1n\u00ed.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Legenda prav\u00ed, \u017ee z&nbsp;jezera Titicaca, mezi Peru a Bol\u00edvi\u00ed, p\u0159i\u0161li prvn\u00ed Inkov\u00e9, aby zalo\u017eili Cuzco, hlavn\u00ed m\u011bsto sv\u00e9 \u0159\u00ed\u0161e Tahuantinsuyu. A na vyso\u010din\u011b kolem jezera, vyp\u011bstovali jednu z&nbsp;nejv\u00edce ct\u011bn\u00fdch rostlin: quinoa (\u010desky merl\u00edk \u010dilsk\u00fd).<\/p>\n","protected":false},"author":1,"featured_media":115,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","_exactmetrics_skip_tracking":false,"__cvm_playback_settings":[],"__cvm_video_id":"","footnotes":""},"categories":[28,23],"tags":[13,27,4,26,16],"class_list":["post-112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie","category-cestovani","tag-inkove","tag-jidlo","tag-peru","tag-quinoa","tag-tahuantinsuyo"],"translation":{"provider":"WPGlobus","version":"3.0.6","language":"es","enabled_languages":["cz","es"],"languages":{"cz":{"title":true,"content":true,"excerpt":true},"es":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/posts\/112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/comments?post=112"}],"version-history":[{"count":13,"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/posts\/112\/revisions"}],"predecessor-version":[{"id":3030,"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/posts\/112\/revisions\/3030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/media\/115"}],"wp:attachment":[{"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/media?parent=112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/categories?post=112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tom-stehule.com\/es\/wp-json\/wp\/v2\/tags?post=112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}