{"id":7244,"date":"2021-07-23T10:49:25","date_gmt":"2021-07-23T10:49:25","guid":{"rendered":"https:\/\/fjarno.org\/granissat-de-sindria\/"},"modified":"2021-07-23T10:49:25","modified_gmt":"2021-07-23T10:49:25","slug":"granissat-de-sindria","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/granissat-de-sindria\/","title":{"rendered":"GRANISSAT DE S\u00cdNDRIA"},"content":{"rendered":"

Per a 2-3 persones: <\/b><\/p>\n

Ingredients: \"\"<\/a><\/b><\/p>\n

250 g de s\u00edndria sense llavors<\/span><\/p>\n

Suc d’una llimona. <\/span><\/p>\n

Fulles d’alf\u00e0brega, menta o menta. <\/span><\/p>\n

Opcional: edulcorant (mel, eritritol, est\u00e8via…). Pots afegir-hi tamb\u00e9 gel picat. <\/span><\/p>\n

Elaboraci\u00f3: <\/b><\/p>\n

    \n
  1. Congelem la s\u00edndria durant unes 4-6h. <\/span><\/li>\n
  2. Exprimim el suc de la llimona. <\/span><\/li>\n
  3. A la picadora o vas de la batedora, introdu\u00efm la s\u00edndria congelada, el suc, l’edulcorant i les fulles. <\/span><\/li>\n
  4. Triturem fins aconseguir la textura de granissat. <\/span><\/li>\n<\/ol>\n

    Valoraci\u00f3 nutricional<\/b> (<\/span>sense aplicar t\u00e8cniques per reduir el potassi<\/span><\/i>): 84 kcal; 17 g Hidrats de carboni; 1g Prote\u00efna; 1g Greixos; 1 g Fibra; 6 mg sodi; 27 mg Ca; 27 mg F\u00f2sfor; 298 mg Potassi.<\/span> <\/p>\n

    La s\u00edndria \u00e9s una de les fruites m\u00e9s baixes en potassi, ja que per 100 g cont\u00e9 tan sols uns 120 mg. No obstant aix\u00f2, pel seu alt contingut en aigua, no resulta interessant en una pauta de restricci\u00f3 de l\u00edquids com en HD. En cada cas, caldr\u00e0 individualitzar. <\/span><\/p>\n

     <\/p>\n

    Ingredients <\/span>(Per 2-3 persones)\"\"<\/a><\/span><\/h3>\n
      \n
    1. 250 g de s\u00edndria sense llavors <\/span><\/li>\n
    2. Suc d’una llimona. <\/span><\/li>\n
    3. Fulles d’alf\u00e0brega, menta o menta. <\/span><\/li>\n
    4. Opcional: edulcorant (mel, eritritol, est\u00e8via …). <\/span><\/li>\n
    5. Pots afegir-tamb\u00e9 gel picat. elaboraci\u00f3: <\/span> <\/span><\/li>\n<\/ol>\n

      Elaboraci\u00f3 <\/span><\/h3>\n

      Congelem la s\u00edndria durant unes 4-6h. <\/span><\/p>\n

      Exprimim el suc de la llimona. <\/span><\/p>\n

      A la picadora o vas de la batedora, introdu\u00efm la s\u00edndria congelada, el suc, l’endolcidor i les fulles. Triturem fins aconseguir la textura de granissat. <\/span><\/p>\n

      Valoraci\u00f3 nutricional <\/span><\/h3>\n

      (sense aplicar t\u00e8cniques per reduir el potassi): 84 kcal; 17 g Hidrats de carboni; 1g Prote\u00efna; 1g Greixos; 1 g Fibra; 6 mg sodi; 27 mg Ca; 27 mg F\u00f2sfor; 298 mg Potassi. La s\u00edndria \u00e9s una de les fruites m\u00e9s baixes en potassi, ja que per 100 g cont\u00e9 tan sols uns 120 mg. No obstant aix\u00f2, pel seu alt contingut en aigua, no resulta interessant en una pauta de restricci\u00f3 de l\u00edquids com en HD. En cada cas, caldr\u00e0 individualitzar. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

      Per a 2-3 persones: Ingredients: 250 g de s\u00edndria sense llavors Suc d’una llimona. Fulles d’alf\u00e0brega, menta o menta. Opcional: edulcorant (mel, eritritol, est\u00e8via…). Pots afegir-hi tamb\u00e9 gel picat. Elaboraci\u00f3: Congelem la s\u00edndria durant unes 4-6h. Exprimim el suc de la llimona. A la picadora o vas de la batedora, introdu\u00efm la s\u00edndria congelada, el […]<\/p>\n","protected":false},"author":1,"featured_media":7246,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[152,140,145],"class_list":["post-7244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-dieta-renal","tag-nutricio","tag-receptes","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/comments?post=7244"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7244\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7246"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}