{"id":11769,"date":"2025-01-15T10:40:47","date_gmt":"2025-01-15T10:40:47","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=11769"},"modified":"2026-01-21T11:52:17","modified_gmt":"2026-01-21T11:52:17","slug":"naringsvarde-for-inlagd-gurka","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/sv\/naringsvarde-for-inlagd-gurka\/","title":{"rendered":"N\u00e4ringsv\u00e4rde f\u00f6r inlagd gurka"},"content":{"rendered":"\n

Inlagd gurka har en s\u00e4rskild plats i den grekiska dieten och \u00e4r en traditionell del av det grekiska k\u00f6ket.<\/p>\n\n\n\n

Inl\u00e4ggning \u00e4r ett s\u00e4tt att bevara mat genom antingen anaerobisk fermentering i saltlag eller neds\u00e4nkning i vin\u00e4ger<\/strong>. Metoden har en l\u00e5ng tradition och har sitt ursprung i behovet att bevara mat som \u00e4ts ofta, som gr\u00f6nsaker, s\u00e5 l\u00e4nge som m\u00f6jligt.<\/p>\n\n\n\n

Inlagd gurka \u00e4ts vanligtvis som en meze tillsammans med oliver och fetaost, en kombination som \u00e4r f\u00f6rh\u00e5llandevis popul\u00e4r i grekiska tavernor och restauranger.<\/p>\n\n\n\n

N\u00e4ringsv\u00e4rde f\u00f6r inlagd gurka <\/strong><\/strong><\/td>per portion: <\/strong><\/strong> 1 medelstor (65 g)<\/strong>[1]<\/strong><\/a><\/sup><\/td>RDI per portion2<\/sup><\/strong><\/strong><\/td><\/tr>
Kcal<\/strong><\/strong><\/td>7,2<\/td>0,4 %<\/td><\/tr>
Fett (g)<\/strong><\/strong><\/td>0,1<\/td>0,2 %<\/td><\/tr>
M\u00e4ttat fett (g)<\/strong><\/strong><\/td>0,03<\/td>0,2 %<\/td><\/tr>
Kolhydrater (g)<\/strong><\/strong><\/td>1,4<\/td>0,5 %<\/td><\/tr>
Fiber (g)<\/strong><\/strong><\/td>0,8<\/td>2,8 %<\/td><\/tr>
Socker (g)<\/strong><\/strong><\/td>0,7<\/td>0,8 %<\/td><\/tr>
Protein (g) <\/strong><\/strong><\/td>0,2<\/td>0,4 %<\/td><\/tr>
Kolesterol (mg)<\/strong><\/strong><\/td>0,0<\/td>0,0 %<\/td><\/tr>
Salt (g)<\/strong><\/strong><\/td>2,0<\/td>33,3 %<\/td><\/tr>
1<\/sup> V\u00e4rden baseras p\u00e5 amerikanska jordbruksverkets (USDA) n\u00e4rings\u00e4mnesdatabas.1<\/sup><\/sup> 2<\/sup> Procentandelen rekommenderat dagligt intag (% RDI) visar hur mycket av det rekommenderade dagliga intaget av varje n\u00e4rings\u00e4mne som finns i en portion. Ber\u00e4kningarna baseras p\u00e5 dagliga v\u00e4rden fr\u00e5n amerikanska Food and Drug Administration (FDA), baserat p\u00e5 ett dagligt kaloriintag om 2 000 Kcal f\u00f6r en genomsnittlig h\u00e4lsosam vuxen. Beroende p\u00e5 individuella energibehov kan % RDI vara h\u00f6gre eller l\u00e4gre.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Inlagda gurkor best\u00e5r till 94 % av vatten<\/strong>, vilket f\u00f6rklarar deras l\u00e5ga kaloriinneh\u00e5ll. En portion \u00e4r ungef\u00e4r 7 kalorier<\/strong>.<\/p>\n\n\n\n

Resterande 6 % best\u00e5r fr\u00e4mst av kolhydrater och sm\u00e5 m\u00e4ngder v\u00e4xtfibrer, <\/strong>\u00e4mnen som agerar som en sk\u00f6ld f\u00f6r mag- tarmh\u00e4lsan.<\/p>\n\n\n\n

Inlagd gurka \u00e4r en god k\u00e4lla till probiotika<\/strong>. Fermenteringsprocessen fr\u00e4mjar utvecklingen av vissa mikroorganismer som \u00e4r f\u00f6rdelaktiga f\u00f6r v\u00e5r h\u00e4lsa.<\/p>\n\n\n\n

\u00c4ven om de \u00e4r n\u00e4ringsrika har inlagd gurka h\u00f6g salthalt<\/strong> och b\u00f6r konsumeras med f\u00f6rsiktighet, s\u00e4rskilt f\u00f6r personer som lider av hypertoni eller f\u00f6rs\u00f6ker minska sitt saltintag. Sammans\u00e4ttningen av h\u00e4lsosamma mikroorganismer p\u00e5verkas av olika faktorer under matberedningen. Generellt sett kan konsumtion av hemgjorda inlagda gurkor som beretts med naturlig fermentering i saltlag \u00f6ka det probiotiska inneh\u00e5llet i en m\u00e5ltid<\/strong>. Men n\u00e4r fermenteringen utf\u00f6rs med vin\u00e4ger blir probiotikan f\u00f6rst\u00f6rd eller utvecklas inte i samma utstr\u00e4ckning<\/strong>.<\/p>\n\n\n\n

Inlagd gurka, som en gr\u00f6nsak med probiotika,<\/strong> kan ge oss h\u00e4lsof\u00f6rdelar<\/strong> om den konsumeras i samband med en balanserad diet.<\/p>\n\n\n\n

Probiotika \u00e4r avg\u00f6rande f\u00f6r en god tarmh\u00e4lsa eftersom de hj\u00e4lper till att bibeh\u00e5lla en h\u00e4lsosam mikroflora i tarmen<\/strong>. Tack vare detta \u00e4r probiotika en naturlig metod f\u00f6r att lindra obehagliga mag- tarmsymtom, som f\u00f6rstoppning, diarr\u00e9 och magsm\u00e4rtor.[2]<\/a><\/p>\n\n\n\n

Under senare \u00e5r har fler och fler studier visat att mikrobiotan i v\u00e5rt mag- tarmsystem har en st\u00f6rre effekt p\u00e5 organh\u00e4lsan och h\u00e4lsan f\u00f6r kroppens olika system. Det har visats att tarmens mikrobiom p\u00e5verkar immunsystemets funktion<\/strong>, v\u00e5r mentala h\u00e4lsa<\/strong>, kroppsviktshanteringen<\/strong> och till och med risken f\u00f6r kroniska sjukdomar<\/strong>.[3]<\/a><\/p>\n\n\n\n

Kosten b\u00f6r f\u00f6rst\u00e5s \u00e4ven inneh\u00e5lla andra livsmedel som \u00e4r bra k\u00e4llor till probiotika, som yoghurt och lagrade ostar.<\/p>\n\n\n\n

Sammanfattningsvis \u00e4r inlagd gurka ett traditionellt grekiskt livsmedel som b\u00e5de smakar gott och \u00e4r bra f\u00f6r v\u00e5r h\u00e4lsa, s\u00e5 l\u00e4nge den konsumeras med m\u00e5tta p\u00e5 grund av dess h\u00f6ga saltinneh\u00e5ll.<\/p>\n\n\n\n

BIBLIOGRAFI<\/strong><\/p>\n\n\n\n

\n\n\n\n

[1]<\/a> USDA. Food search. Pickles, cucumber, sour. Tillg\u00e4ngligt p\u00e5: https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/food-details\/169379\/nutrients<\/a>. (\u00f6ppnat oktober 2024).<\/p>\n\n\n\n

[2]<\/a> Bodke H, Jogdand S. Role of Probiotics in Human Health. Cureus. 2022 9:14(11):e31313. doi: 10.7759\/cureus.31313.<\/p>\n\n\n\n

[3]<\/a>Gul S, Durante-Mangoni E. Unraveling the puzzle: Health benefits of probiotics\u2014A comprehensive review. J Clin Med. 2024 1:13(5):1436. doi: 10.3390\/jcm13051436.<\/p>\n","protected":false},"excerpt":{"rendered":"

Inlagd gurka har en s\u00e4rskild plats i den grekiska dieten och \u00e4r en traditionell del av det grekiska k\u00f6ket. Inl\u00e4ggning…<\/p>\n","protected":false},"author":7,"featured_media":6049,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5237,5260],"tags":[1721,3786,4374,1717],"class_list":["post-11769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-sv","category-ravaror","tag-ellada-sv","tag-ygeia-sv","tag-toursia-sv","tag-mesogeiaki-diatrofi-sv"],"yoast_head":"\nN\u00e4ringsv\u00e4rde f\u00f6r inlagd gurka - Omv\u00e4nt jordbruk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/sv\/naringsvarde-for-inlagd-gurka\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"N\u00e4ringsv\u00e4rde f\u00f6r inlagd gurka - Omv\u00e4nt jordbruk\" \/>\n<meta property=\"og:description\" content=\"Inlagd gurka har en s\u00e4rskild plats i den grekiska dieten och \u00e4r en traditionell del av det grekiska k\u00f6ket. 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