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#21 stella

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Postat 18 February 2008 - 10:53 AM

QUOTE(moatza @ Feb 16 2008, 12:29 PM) <{POST_SNAPBACK}>
tu, silvia, vorbesti serios? asa se cheama? huh.gif


da moatza, asa le zice aici la leguma asta

http://images.google...q...sa=N&tab=wi

http://www.saison.ch...opinambour.aspx

se fac tot felul de retete cu topinambour-ul asta, eu una , nu ma dau in vant.



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#22 Dan@

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Postat 18 February 2008 - 11:42 AM

QUOTE(stella @ Feb 18 2008, 10:50 AM) <{POST_SNAPBACK}>
eu cu gogu, am gasit asta...........

http://www.click.ro/...in-sezonul-rece

http://gastronomie.e...ute_--a239.html

cred ca e acelasi lucru cu navet-ul frantzuesc

http://images.google...a...sa=N&tab=wi

am gasit asta nap - navet navòne Kohlrübe - - nabo , dar sincer in italiana, veci n-am auzit de navone.........


Stella, dacă gogu şi revistele nu ne mint, atunci m-am lămurit. wink.gif

Întrebam cum arată, pt. că sinceră să fiu, eu n-am văzut napi prin pieţele agro-alimentare din tîrgul Ieşilor. Poate că nu era o legumă prea populară sau am trecut eu ca o aeriană pe lîngă tarabe la vremea aceea ... biggrin.gif laugh.gif
excesul zilnic de bere ÅŸi petrinjel duce la ficat m'chermla !

#23 Anomiss

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Postat 18 February 2008 - 11:52 AM

eu am mancat napi murati in Otet, cu alte muraturi asortate. foarte foarte buni!
Un prieten adevarat iti intinde o mana si iti atinge sufletul!

#24 Neta

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Postat 18 February 2008 - 03:45 PM

Napi - Brassica rapa ...Turnip....aici sunt cunoscuti sub numele de LEFET
Ierusalim artichoke -Helianthus tuberosus ...Topinambour...Girasole articiocco..
Se gasesc aici in orice "Aprozar" . Nu am folosit inca, dar vazand atatea retete pe google , o sa ma incumet... biggrin.gif
IPB Image

#25 Getut

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Postat 18 February 2008 - 04:24 PM

De mult blink.gif am mancat si eu napi, aratau ca in imaginea postata de Dana@ Brassica napus napobrassica.
Tin minte ca in stare cruda erau crocanti, parca erau mai buni decat in ciorba.

Editat de Getut, 20 February 2008 - 12:02 PM.


#26 Agape

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Postat 19 February 2008 - 06:54 PM

Cred ca m-am lamurit si eu. Mai ramane doar sa ii gasesc si sa ii ... mananc mincacios.gif

Multumesc frumos pentru mesaje!
"...lumina ei este imensă, însa umbra ei mă sperie."

#27 Agape

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Postat 02 March 2008 - 09:18 AM

Am gasit pana la urma biggrin.gif
In supermarket erau sub denumirea de 'napi', iar in piata se numeau 'ridichii albe' huh.gif
Am incercat sa-i fac piure, dar imi plac mai mult cruzi wink.gif [poate si din cauza ca in piure am pus doar sare - nu lapte, smantana sau unt ca nu e voie tongue.gif ]
Arata ca in poza de mai jos:

Miniaturi atașate

  • Brassica_napus_napobrassica.jpg

"...lumina ei este imensă, însa umbra ei mă sperie."

#28 little coffee

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Postat 02 March 2008 - 10:06 AM

Ridichile albe sunt chiar albe, si chiar ridichi, napul seama un pic cu richile albe, dar e nap. M-am chinuit o data cu o traducere si pozele de pe net nu au fost clare.
Dar sunt doua plante diferite.

oricum cred ca salata cu lamaie sunt deliciosi!

Editat de little coffee, 02 March 2008 - 10:08 AM.

"Iubesc pisicile pentru ca ma simt bine in casa mea; si incetul cu incetul, acestea devin sufletul sau vizibil"- Jean Cocteau

#29 Misha

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Postat 02 March 2008 - 04:45 PM

AGAPE ce vrei tu sa faci cu napii?
http://gastronomie.e...ute_--a239.html acestia care apar aici sunt napii pe care ii stiu eu de cand eram mica si ii cultivau bunicii mei ca sa faca mancare la porci din ei,nu stiam ca se mananca,desi.....sunt rude cu sfecla rosie.... cica de fapt napul e sfecla alba,si adevarul e ca miroase ff bine cand e proaspat taiata...
nu vreau sa sune urat chestia cu porcii dar la asta ii foloseau...

Editat de Misha., 02 March 2008 - 04:46 PM.


#30 Agape

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Postat 03 March 2008 - 03:43 PM

CITAT(Misha. @ Mar 2 2008, 04:45 PM) <{POST_SNAPBACK}>
AGAPE ce vrei tu sa faci cu napii?


Misha, vroiam napi fiindca am gasit valoarea nutritiva la ei si au putine calorii. Plus de-asta, eram chiar curioasa cum sunt fiindca am vazut la sfarsitul primei parti din filmul "Pe aripile vantului" o secventa (daca o stiti); am mai auzit si ca pot inlocui cartofii si de-asta am zis sa incerc. Oricum, m-am convins - imi plac cruzi biggrin.gif asa ca ii pun in salate.
"...lumina ei este imensă, însa umbra ei mă sperie."

#31 moatza

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Postat 03 March 2008 - 07:20 PM

QUOTE(Agape @ Mar 3 2008, 03:43 PM) <{POST_SNAPBACK}>
am vazut la sfarsitul primei parti din filmul "Pe aripile vantului" o secventa (daca o stiti);

cand scarlet, moarta de foame din cauza razboiului, ii mananca cruzi, doar scosi din pamant? erau napi sau ignami? nu stiu de ce mi-a ramas in minte secventa asta, dar nu sunt sigura de denumirea legumei rolleyes.gif

#32 Dan@

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Postat 04 March 2008 - 02:11 PM

QUOTE(Agape @ Mar 2 2008, 09:18 AM) <{POST_SNAPBACK}>
Am gasit pana la urma biggrin.gif
In supermarket erau sub denumirea de 'napi', iar in piata se numeau 'ridichii albe' huh.gif
Am incercat sa-i fac piure, dar imi plac mai mult cruzi wink.gif [poate si din cauza ca in piure am pus doar sare - nu lapte, smantana sau unt ca nu e voie tongue.gif ]
Arata ca in poza de mai jos:


Eu ştiu că ridichea albă arată aşa ... rolleyes.gif



Nush cum ai putut să mănînci napi cruzi, că mie mi se pare a fi o rădăcinoasă nedigerabilă în stare crudă (oarecum lemnoasă, ca să zic aşa ...). Da' s-ar putea să vorbim iarăşi despre 2 legume diferite. biggrin.gif
excesul zilnic de bere ÅŸi petrinjel duce la ficat m'chermla !

#33 FelixS

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Postat 17 March 2009 - 02:14 AM

CITAT(Adriana Nicoleta @ Feb 16 2008, 11:35 AM) <{POST_SNAPBACK}>
Dar in poza din linkul pus de Agape de pe Wikipendia nu e o gulie?
Napii simpli nu stiu cum sunt dar de cind sunt aici am descoperit ceea ce Lazarescu numeste in dictionarul lui, napi porcesti, care sunt printre produsele locale ale acestei zone, cresc abundent pe marginea cimpurilor, in cel de linga noi cresteau cind puneau porumb acum de 2 ani de cind au schimbat n--am mai vazut, au aspect si consistenta de cartof dar mici si gust de anghinare.


Sper ca nu sunt probleme daca trimit in engleza materialul urmator , care este foarte, foarte complet :



The Sunchoke or Jerusalem Artichoke
Sunroot or Earth Apple has Prebiotics and is Good for the Pancreas

© Victoria Anisman-Reiner

Dec 30, 2008

The Jerusalem Artichoke is a little-known, North American tuber that is said to be able to heal diabetes, and it may be one of the most overlooked health foods.


From Acidophilus to Wolfberries, the health market today is saturated with foods and supplements said to heal all forms of disease and yield good health, vitality, and a long life. Yet despite the abundant health market, there remain other, little-known foods that can go a long way toward promoting health. One of these is the Jerusalem artichoke or sunchoke.
What is a Jerusalem Artichoke?

Despite the name, the Jerusalem artichoke is not an artichoke nor is it native to Jerusalem. "Sunchokes" are tubers, the root of Helianthus tuberosus - a small yellow sunflower common to North and Central America.

Also called an earth apple, sunchoke, sunroot, topinambour or topinambur, the Jerusalem artichoke is actually a member of the same botanical family (Asteraceae) as the everyday artichoke. It is used commercially as a source of fructose and, in some parts of the world, to make liquor.

The sunchoke looks like a knobby, odd-shaped root similar to a ginger root. It is usually steamed or baked, but can also be sliced or grated and served raw in salads, chutneys or salsa. It has a sweet, nutty flavour and the texture is firm and crisp. Wisegeek.com compares the Jerusalem artichoke to "a cross between a rutabago, potato, sunflower seed and water chestnut."

What's more, the intriguing sunchoke stores starch as inulin – a carbohydrate that is safe for diabetics and may even heal diabetes – and they are rich in prebiotics, good for the intestinal tract.
What is a Prebiotic?

Prebiotics are a specific kind of "functional food" that supports the growth of healthy intestinal bacteria.

Prebiotics are indigestible to the human digestive tract, so they reach the intestine without being broken down. Dietary fiber is a prebiotic. So are certain kinds of carbohydrates – including the inulin found in Jerusalem artichokes (Note: this is not a typo – inulin is a complex carbohydrate and is different from insulin).

Prebiotics may be paired with probiotics (live bacteria such as acidophilus and lactic acid bacteria that live in the intestines and promote good health) but they are not the same thing. Prebiotics such as the inulin in sunchokes actually "feeds" the probiotic bacteria.

Prebiotics should be used in small amounts at first or they may cause gas, especially for people used to a very processed diet.
Sunchokes, the Pancreas and Diabetes

Sunchokes are sometimes mentioned in cookbooks as a substitute for diabetics to use instead of potatoes, because the Jerusalem artichoke tubers store inulin instead of starch.

Starch breaks down to glucose, affecting blood sugar much more than inulin, which only breaks down to fructose in the colon. As a result, sunchokes have a very low glycemic index and barely affect blood sugar levels.

Less mainstream sources tend to describe sunchokes as healing to diabetics and those with any kind of pancreas problem. The website sunchoke.org promotes a "sunchoke diet" which is said to "cure diabetes."

While these kinds of claims have not been substantiated, research on the unique nature of inulin suggests that the Jerusalem artichoke is worth adding to a healthy diet. High in healthy prebiotics, low in its impact on blood sugar, the sunchoke is a superfood of a tuber.
Reference

Dunn, Kelly: sunchoke.org Accessed December 30, 2008.

Madison, Deboarh: Vegetarian Cooking for Everyone, Broadway Books, New York, 1997.

Mithra, S.: "What is a Sunchoke?" wisegeek.com Accessed December 30, 2008.

The copyright of the article The Sunchoke or Jerusalem Artichoke in Holistic Nutrition is owned by Victoria Anisman-Reiner. Permission to republish The Sunchoke or Jerusalem Artichoke in print or online must be granted by the author in writing.


Jerusalem Artichokes, Sunroots, or Sunchokes



Cu stima ,

Silviu F



#34 sionascu

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Postat 06 November 2009 - 09:38 AM



NAPII (Helianthus tuberosus) aveti aici informatii:

http://www.formula-a...sus-10119-print



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