Smeđa leća BIO 500g
2,12 €
Nema na zalihi
Leća se spominje od prapovijesti. Na samom je vrhu zdravih mahunarki, a s obzirom da je najmanja po veličini, prednost leće je da se ne treba dugo kuhati (za razliku od ostalih mahunarki).
Najpoznatije su zelena i smeđa leća.
Statistike pokazuju da je, u zadnjih nekoliko godina, godišnja potrošnja leće na svjetskoj razini porasla za 3%.
Kao i sve ostale mahunarke, leća je bogata vlaknima: najviše ih ima u kuhanoj leći koja daje 4,5g vlakana u porciji od 125ml (1/2 šalice). Jestiva vlakna, koja se nalaze samo u biljnim namirnicama, sadrže cijeli niz supstanci koje organizam ne probavi.
Smeđa leća izvrsno pristaje s rajčicom, lukom, bijelim lukom i maslinovim uljem.
Možete je poslužiti kao glavno jelo u obliku variva ili juhe, u kombinaciji s tjesteninama, palentom, na salatu ili kao namaz.
Leća se zaista može kombinirati na puno načina, a osobito je prikladna za zimske mjesece kada organizam prirodno traži topla jela i variva.
Možete je poslužiti kao glavno jelo u obliku variva ili juhe, kao prilog mesu, u kombinaciji s tjesteninama, palentom, na salatu ili kao namaz. Jednako tako, njeno se brašno može miješati s brašnima žitarica u pripremi kruha i kolača.
Leća ne sadrži zasićene masnoće.
Osim sa žitaricama, leću je poželjno pripremati s jajima ili mesom. Zbog bogatstva proteina, za mahunarke se često kaže da su alternativa mesu jer su, za razliku od mesa, pristupačnije
Nutritivna vrijednost u 100g:
Energetska vrijednost 1372 kJ / 326 kcal
Masti 2,4 g
od kojih zasićene masti 0,46 g
Ugljikohidrati 41,0 g
od kojih šećeri 1,38 g
od kojih vlakna 19,7 g
Bjelančevine 25,2 g
Sol 0,0 g
Način čuvanja: Na suhom i hladnom mjestu.
Pakiranje: 500g
Stavlja na tržište: Nutrimedica d.o.o., Udbinska 34, 10000 Zagreb
Online Sports Nutrition and Natural Dietetics.
Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required. It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.
The villagers are out there with a vengeance to get that Frankenstein
You made all the required mock ups for commissioned layout, got all the approvals, built a tested code base or had them built, you decided on a content management system, got a license for it or adapted:
- The toppings you may chose for that TV dinner pizza slice when you forgot to shop for foods, the paint you may slap on your face to impress the new boss is your business.
- But what about your daily bread? Design comps, layouts, wireframes—will your clients accept that you go about things the facile way?
- Authorities in our business will tell in no uncertain terms that Lorem Ipsum is that huge, huge no no to forswear forever.
- Not so fast, I'd say, there are some redeeming factors in favor of greeking text, as its use is merely the symptom of a worse problem to take into consideration.
- Websites in professional use templating systems.
- Commercial publishing platforms and content management systems ensure that you can show different text, different data using the same template.
- When it's about controlling hundreds of articles, product pages for web shops, or user profiles in social networks, all of them potentially with different sizes, formats, rules for differing elements things can break, designs agreed upon can have unintended consequences and look much different than expected.
This is quite a problem to solve, but just doing without greeking text won't fix it. Using test items of real content and data in designs will help, but there's no guarantee that every oddity will be found and corrected. Do you want to be sure? Then a prototype or beta site with real content published from the real CMS is needed—but you’re not going that far until you go through an initial design cycle.
