Hikama njihet edhe me emrin \u201cpatatja meksikane\u201d. Ajo \u00ebsht\u00eb nj\u00eb bim\u00eb kacavjerr\u00ebse, me origjin\u00eb nga Meksika, rr\u00ebnj\u00ebt e s\u00eb cil\u00ebs p\u00ebrdoren n\u00eb kuzhin\u00eb. \u00cbsht\u00eb shum\u00eb popullore n\u00eb kuzhin\u00ebn e Amerik\u00ebs latine dhe p\u00ebrdoret gjat\u00eb gjith\u00eb vitit. Nga jasht\u00eb ajo duket si nj\u00eb rrep\u00eb e madhe, ngjyr\u00eb kafe t\u00eb hapur, nd\u00ebrsa nga brenda \u00ebsht\u00eb ngjyr\u00eb kremi, me nj\u00eb madh\u00ebsi q\u00eb varion nga 200 gr-2.5 kg. Shija e saj nuk \u00ebsht\u00eb e p\u00ebrcaktuar, mund t\u00eb quhet edhe frut, edhe perime, por hikama e fresk\u00ebt ka nj\u00eb shije t\u00eb leht\u00eb dhe si t\u00eb \u00ebmb\u00ebl, me nj\u00eb p\u00ebrb\u00ebrje k\u00ebrcit\u00ebse, q\u00eb t\u00eb kujton pak at\u00eb t\u00eb dardh\u00ebs, ose t\u00eb patates s\u00eb gjall\u00eb.
\nHikama \u00ebsht\u00eb nj\u00eb rr\u00ebnj\u00eb q\u00eb ka shum\u00eb veti: Ka vet\u00ebm 38 kalori p\u00ebr 100 gram\u00eb dhe shum\u00eb m\u00eb pak sheqer sesa perimet e tjera t\u00eb n\u00ebndheshme, \u00ebsht\u00eb e pasur me fibra, vitamina C (plot\u00ebson 46% t\u00eb nevojave ditore), uj\u00eb dhe kalium. N\u00eb kuzhin\u00eb trajtohet si patatja klasike: Zihet, skuqet, piqet, b\u00ebhet pure, ose u shtohet sup\u00ebrave. Ka edhe nj\u00eb veti m\u00eb shum\u00eb; mund t\u00eb konsumohet e gjall\u00eb: duke e shoq\u00ebruar me salc\u00eb domateje, apo speci, ose lloje t\u00eb tjera salcash, ashtu si selinoja, apo karota, t\u00eb grihet holl\u00eb n\u00ebp\u00ebr sallat\u00ebra, n\u00eb sallat\u00ebrat e frutave dim\u00ebrore me baz\u00eb agrumesh, ose t\u00eb konsumohet thjesht ashtu si \u00ebsht\u00eb, shoq\u00ebruar me limon, krip\u00eb dhe pak spec djeg\u00ebs. Mund t\u00eb gjendet n\u00eb dyqanet e specializuara, ose n\u00eb ato bio. K\u00ebshillohet t\u00eb blihet e vog\u00ebl, ose me madh\u00ebsi mesatare, sepse t\u00eb m\u00ebdhat\u00eb jan\u00eb t\u00eb thata, me shum\u00eb fibra dhe kan\u00eb shum\u00eb amidon. Duhet t\u00eb jet\u00eb e l\u00ebmuar dhe jo shum\u00eb e but\u00eb n\u00eb an\u00eb, q\u00eb tregon se nuk \u00ebsht\u00eb e fresk\u00ebt. Mund t\u00eb ruhet n\u00eb frigorifer, n\u00eb nj\u00eb qese plastike p\u00ebr afro dy jav\u00eb, ose n\u00eb nj\u00eb vend t\u00eb fresk\u00ebt, t\u00eb that\u00eb dhe t\u00eb err\u00ebt p\u00ebr nj\u00eb jav\u00eb. Kur pritet, m\u00eb mir\u00eb ruhet jasht\u00eb frigoriferit, sepse lag\u00ebshtia e tij mund ta d\u00ebmtoj\u00eb, por duhet mb\u00ebshtjell\u00eb n\u00eb nj\u00eb qesk\u00eb. <\/p>\n","protected":false},"excerpt":{"rendered":"
Hikama njihet edhe me emrin \u201cpatatja meksikane\u201d. Ajo \u00ebsht\u00eb nj\u00eb bim\u00eb kacavjerr\u00ebse, me origjin\u00eb nga Meksika, rr\u00ebnj\u00ebt e s\u00eb cil\u00ebs p\u00ebrdoren n\u00eb kuzhin\u00eb. \u00cbsht\u00eb shum\u00eb popullore n\u00eb kuzhin\u00ebn e Amerik\u00ebs latine dhe p\u00ebrdoret gjat\u00eb gjith\u00eb vitit. Nga jasht\u00eb ajo duket si nj\u00eb rrep\u00eb e madhe, ngjyr\u00eb kafe t\u00eb hapur, nd\u00ebrsa nga brenda \u00ebsht\u00eb ngjyr\u00eb kremi, […]<\/p>\n","protected":false},"author":5,"featured_media":13352,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-13351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/13351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=13351"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/13351\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/13352"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=13351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=13351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=13351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}