{"id":7544,"date":"2025-01-15T10:57:49","date_gmt":"2025-01-15T10:57:49","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/diatrofiki-axia-skordou\/"},"modified":"2026-01-21T11:31:18","modified_gmt":"2026-01-21T11:31:18","slug":"diatrofiki-axia-skordou","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/sv\/diatrofiki-axia-skordou\/","title":{"rendered":"N\u00e4ringsv\u00e4rde f\u00f6r vitl\u00f6k"},"content":{"rendered":"\n

Vitl\u00f6k \u00e4r en liten fler\u00e5rig v\u00e4xt <\/strong>som spelar en viktig roll i den grekiska medelhavsdieten som en ingrediens i m\u00e5nga traditionella grekiska r\u00e4tter. Bland annat<\/strong> \u00e4r det ett utm\u00e4rkt val f\u00f6r att f\u00f6r<\/strong>h\u00f6ja arom och smak f\u00f6r en r\u00e4tt<\/strong>.<\/p>\n\n\n\n

Den tills\u00e4tts i en rad olika r\u00e4tter och m\u00e5ltider, inklusive s\u00e5ser, soppor, marinader, ladera (r\u00e4tter tillagade i olivolja) och sallader, f\u00f6r att f\u00f6rh\u00f6ja smaken. Det \u00e4r \u00e4ven en huvudingrediens i skordalia (vitl\u00f6ksdipp som kombinerar vitl\u00f6k med potatis eller br\u00f6d och vin\u00e4ger), en v\u00e4lk\u00e4nd grekisk vitl\u00f6ksr\u00e4tt som ofta serveras till torsk.<\/p>\n\n\n\n

N\u00e4ringsv\u00e4rde f\u00f6r vitl\u00f6k<\/strong><\/strong><\/td>per portion: <\/strong><\/strong> 1 klyfta <\/strong><\/strong> (3 g)<\/strong>1<\/sup><\/sup><\/td>RDI per portion2<\/sup><\/strong><\/strong><\/td><\/tr>
Kcal<\/strong><\/strong><\/td>4,5<\/td>0,2 %<\/td><\/tr>
Fett (g)<\/strong><\/strong><\/td>0,02<\/td>0,02 %<\/td><\/tr>
M\u00e4ttat fett (g)<\/strong><\/strong><\/td>0,0<\/td>0,0 %<\/td><\/tr>
Kolhydrater (g)<\/strong><\/strong><\/td>1,0<\/td>0,4 %<\/td><\/tr>
Fiber (g)<\/strong><\/strong><\/td>0,1<\/td>0,2 %<\/td><\/tr>
Socker (g)<\/strong><\/strong><\/td>0,0<\/td>0,0 %<\/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>0,0<\/td>0,0 %<\/td><\/tr>
1<\/sup> V\u00e4rden baseras p\u00e5 amerikanska jordbruksverkets (USDA) n\u00e4rings\u00e4mnesdatabas.[1]<\/strong><\/a><\/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

Vitl\u00f6k inneh\u00e5ller minimalt med kalorier<\/strong> (en vitl\u00f6ksklyfta har 4,5 Kcal) och ger kroppen n\u00e4rings\u00e4mnen som \u00e4r viktiga f\u00f6r en god h\u00e4lsa.<\/p>\n\n\n\n

Vitl\u00f6k ger oss sm\u00e5 m\u00e4ngder vitaminer<\/strong> som C-vitamin och vitamin B6, samt sp\u00e5r\u00e4mnen<\/strong> inklusive selen, koppar och mangan.<\/p>\n\n\n\n

M\u00e5nga av f\u00f6rdelarna med att \u00e4ta vitl\u00f6k kan tillskrivas dess sulfider<\/strong>, d\u00e4r den mest v\u00e4lk\u00e4nda \u00e4r allicin, vilket \u00e4r det som ger vitl\u00f6k sin karakteristiska lukt. Allicin \u00e4r ett kraftfullt \u00e4mne med antibakteriella, svampd\u00f6dande och antioxiderande egenskaper<\/strong>.<\/strong><\/p>\n\n\n\n

Andra aktiva ingredienser som vi hittar i vitl\u00f6k \u00e4r diallyldisulfid som bildas n\u00e4r allicin s\u00f6nderfaller, samt S-allylcystein.<\/p>\n\n\n\n

Vitl\u00f6k st\u00e4rker h\u00e4lsan p\u00e5 m\u00e5nga s\u00e4tt tack vare sina n\u00e4rings\u00e4mnen och bioaktiva ingredienser.<\/p>\n\n\n\n

\u00c4ven om det finns begr\u00e4nsade data kan vitl\u00f6k hj\u00e4lpa till att minska h\u00f6gt blodtryck<\/strong>, en stor riskfaktor f\u00f6r hj\u00e4rt- k\u00e4rlsjukdomar. En metaanalys med 17 randomiserade kliniska studier visade att kompletterande administration av vitl\u00f6kspulver (vid doser fr\u00e5n 600\u2013900 mg i de flesta av studierna) ledde till en statistiskt signifikant minskning p\u00e5 4,4 mm Hg<\/strong> i systoliskt tryck f\u00f6r hypertensiva deltagare j\u00e4mf\u00f6rt med kontrollgruppen.2<\/sup><\/p>\n\n\n\n

Det finns \u00e4ven bevis p\u00e5 att vitl\u00f6k kan s\u00e4nka d\u00e5ligt kolesterol (LDL-C) och totalt kolesterol<\/strong>, vilket f\u00f6rb\u00e4ttrar hj\u00e4rth\u00e4lsan.[2]<\/a><\/p>\n\n\n\n

Vitl\u00f6k har \u00e4ven naturliga antimikrobiella egenskaper som kan hj\u00e4lpa till att bek\u00e4mpa bakterier, virus och svamp<\/strong>. En randomiserad klinisk pr\u00f6vning visade p\u00e5 att kompletterande administration av vitl\u00f6k kan st\u00e4rka immunsystemet och hj\u00e4lpa till att minska allvarlighetsgraden f\u00f6r f\u00f6rkylnings- och influensasymtom och f\u00f6rkorta \u00e5terh\u00e4mtningstiden.[3]<\/a><\/p>\n\n\n\n

Slutligen verkar n\u00e5gra aktiva ingredienser som p\u00e5tr\u00e4ffas i vitl\u00f6k ha cancerf\u00f6rebyggande verkan<\/strong>.<\/p>\n\n\n\n

Sammanfattningsvis har vitl\u00f6k en stor plats i den grekiska medelhavsdieten och ger sin arom, smak och sitt h\u00f6ga n\u00e4ringsv\u00e4rde till m\u00e5nga traditionella grekiska matr\u00e4tter.<\/p>\n\n\n\n

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

\n\n\n\n

[1]<\/a> USDA. Food Search. Garlic, raw. Tillg\u00e4ngligt p\u00e5: https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/food-details\/169230\/nutrients. (\u00f6ppnat oktober 2024).<\/p>\n\n\n\n

[2]<\/a> Ried \u039a, Toben \u03a4, Fakler P. Effect of garlic on serum lipids: an updated meta-analysis. Nutr Rev. 2013 71(5):282-99. doi: 10.1111\/nure.12012.<\/p>\n\n\n\n

[3]<\/a> Nantz \u039c, Rowe C, Muller C, Creasy R, Stanilka J, Percival S. Supplementation with aged garlic extract improves both NK and \u03b3\u03b4-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention. Clin Nutr. 2012 31(3):337-44. doi: 10.1016\/j.clnu.2011.11.019.<\/p>\n","protected":false},"excerpt":{"rendered":"

Vitl\u00f6k \u00e4r en liten fler\u00e5rig v\u00e4xt som spelar en viktig roll i den grekiska medelhavsdieten som en ingrediens i m\u00e5nga…<\/p>\n","protected":false},"author":5,"featured_media":6089,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5237,5228],"tags":[4827,1721,3786,1717],"class_list":["post-7544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-sv","category-protes-yles","tag-ospria-sv","tag-ellada-sv","tag-ygeia-sv","tag-mesogeiaki-diatrofi-sv"],"yoast_head":"\nN\u00e4ringsv\u00e4rde f\u00f6r vitl\u00f6k - 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\/diatrofiki-axia-skordou\/\" \/>\n<meta property=\"og:locale\" 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