{"id":7710,"date":"2026-07-20T10:48:56","date_gmt":"2026-07-20T10:48:56","guid":{"rendered":"https:\/\/fjarno.org\/?p=7710"},"modified":"2026-07-20T10:59:34","modified_gmt":"2026-07-20T10:59:34","slug":"gaspatxo-de-sindria-i-cogombre","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/gaspatxo-de-sindria-i-cogombre\/","title":{"rendered":"Gaspatxo de S\u00edndria i Cogombre"},"content":{"rendered":"\n

\ud83c\udf49 Gaspatxo de s\u00edndria i cogombre: una versi\u00f3 refrescant adaptada per a persones amb malaltia renal<\/strong> \ud83d\udc9a<\/p>\n\n\n\n

Si aquest estiu et ve de gust un gaspatxo diferent, prova aquesta recepta. \u00c9s lleugera, hidratant i, amb alguns petits trucs, tamb\u00e9 es pot adaptar per reduir l’aportaci\u00f3 de potassi.<\/p>\n\n\n\n

\ud83e\udd63 Ingredients (2 gots)<\/strong>
(Si has de controlar el potassi, \u00e9s preferible consumir-ne 1 got i guardar la resta per l’endem\u00e0.)<\/em><\/p>\n\n\n\n

\ud83e\udd52 125 g de cogombre (1 cogombre mitj\u00e0)
\ud83c\udf49 125 g de s\u00edndria (1 tassa de daus, sense pell ni llavors)
\ud83e\uded1 10 g de pebrot verd (1 rodanxa)
\ud83e\uddc5 5 g de ceba (1 rodanxa molt fina)
\ud83e\uddc4 \u00bc de gra d’all (opcional)
\ud83e\uded2 1 culleradeta d’oli d’oliva verge extra
\ud83c\udf4e Un bon raig de vinagre de poma<\/p>\n\n\n\n

\ud83d\udc49 Tritura tots els ingredients fins a obtenir una textura ben fina. Si ho prefereixes m\u00e9s lleuger, afegeix-hi una mica d’aigua o gel.<\/p>\n\n\n\n

\ud83d\udc9a Tips per reduir el potassi<\/strong><\/p>\n\n\n\n

\u2714\ufe0f Consumeix-ne racions petites i evita prendre’n cada dia.<\/p>\n\n\n\n

\u2714\ufe0f Aplica la t\u00e8cnica del remull:<\/strong> talla el cogombre, el pebrot i la ceba a daus petits, deixa’ls tota la nit en remull a la nevera i llen\u00e7a l’aigua abans de preparar el gaspatxo.
La s\u00edndria no es pot remullar.<\/em><\/p>\n\n\n\n

\u2714\ufe0f Afegeix una mica m\u00e9s d’aigua o gel per diluir els minerals i obtenir m\u00e9s volum.
(No ho facis si tens restricci\u00f3 de l\u00edquids.)<\/em><\/p>\n\n\n\n

\u2714\ufe0f Si el prens en un bol amb cullera, afegint trossets de pebrot, s\u00edndria o una mica de pa, augmentar\u00e0 la sensaci\u00f3 de sacietat i ser\u00e0 m\u00e9s f\u00e0cil controlar la quantitat.<\/p>\n\n\n\n

\u2714\ufe0f Si est\u00e0s en di\u00e0lisi o necessites augmentar la prote\u00efna sense afegir gaire f\u00f2sfor, pots incorporar-hi una clara d’ou dur picada.<\/p>\n\n\n\n

\u2714\ufe0f Per donar sabor sense augmentar el sodi, substitueix la sal per menta o alf\u00e0brega fresca.<\/p>\n\n\n\n

\u2714\ufe0f Un bon raig de vinagre de poma aporta frescor i potencia el sabor.<\/p>\n\n\n\n

\u2714\ufe0f La s\u00edndria i el cogombre tenen un contingut de potassi molt semblant. Ajusta les proporcions segons el teu gust, per\u00f2 recorda que el cogombre s\u00ed que es pot remullar.<\/p>\n\n\n\n

\u2714\ufe0f Compensa la resta del men\u00fa: si prens aquest gaspatxo, tria una fruita de postres baixa en potassi.<\/p>\n\n\n\n

\ud83d\udcca Contingut aproximat de potassi<\/strong>
\u27a1\ufe0f Sense remull: 356 mg de potassi<\/strong> en els 2 gots (segons BEDCA).
\u27a1\ufe0f Amb la t\u00e8cnica del remull i prioritzant m\u00e9s cogombre remullat que s\u00edndria, es pot reduir per sota dels 300 mg<\/strong> en la recepta completa.<\/p>\n\n\n\n

\ud83d\udcac Guarda aquesta recepta per als dies de calor i comparteix-la amb qui pugui ser-li \u00fatil.<\/p>\n\n\n\n

Kim Peter, Dietista <\/strong><\/em><\/p>\n\n\n\n

n\u00fam de col\u00b7legiada<\/strong><\/em> 3081<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf49 Gaspatxo de s\u00edndria i cogombre: una versi\u00f3 refrescant adaptada per a persones amb malaltia renal \ud83d\udc9a Si aquest estiu et ve de gust un gaspatxo diferent, prova aquesta recepta. \u00c9s lleugera, hidratant i, amb alguns petits trucs, tamb\u00e9 es pot adaptar per reduir l’aportaci\u00f3 de potassi. \ud83e\udd63 Ingredients (2 gots)(Si has de controlar el […]<\/p>\n","protected":false},"author":2,"featured_media":7711,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[152,121,229],"class_list":["post-7710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-dieta-renal","tag-estiu","tag-gaspatxo","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\/7710","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/comments?post=7710"}],"version-history":[{"count":2,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7710\/revisions"}],"predecessor-version":[{"id":7714,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7710\/revisions\/7714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7711"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}