{"id":115,"date":"2026-02-28T18:46:05","date_gmt":"2026-02-28T16:46:05","guid":{"rendered":"https:\/\/sisu.ut.ee\/aedviljad\/?page_id=115"},"modified":"2026-02-28T18:46:06","modified_gmt":"2026-02-28T16:46:06","slug":"tootlemisel-toimuvad-muutused","status":"publish","type":"page","link":"https:\/\/sisu.ut.ee\/aedviljad\/tootlemisel-toimuvad-muutused\/","title":{"rendered":"T\u00f6\u00f6tlemisel toimuvad muutused"},"content":{"rendered":"<p><\/p>\n\n\n\n<p><strong>Aedviljade toitev\u00e4\u00e4rtus v\u00f5ib nende t\u00f6\u00f6tlemise k\u00e4igus muutuda.<\/strong> <strong>Kuumt\u00f6\u00f6tlemise<\/strong> k\u00e4igus <strong>h\u00e4vineb<\/strong> temperatuuri m\u00f5jul osa v\u00e4rsketes viljades sisalduvatest <strong>vitamiinidest<\/strong>. Seehulgas on eriti temperatuuritundlikud n\u00e4iteks vitamiinid C ja B<sub>9<\/sub>.<\/p>\n\n\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\" style=\"grid-template-columns:30% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"812\" src=\"https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/954\/keetmine-1024x812.jpg\" alt=\"\" class=\"wp-image-117 size-full\" srcset=\"https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/954\/keetmine-1024x812.jpg 1024w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/954\/keetmine-300x238.jpg 300w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/954\/keetmine-768x609.jpg 768w, https:\/\/sisu.ut.ee\/wp-content\/uploads\/sites\/954\/keetmine-1920x1523.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"><\/figure><div class=\"wp-block-media-text__content\">\n<p>Selleks, et k\u00f6\u00f6giviljade keetmisel vitamiinikadusid v\u00e4hendada:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>l\u00f5ika v\u00f5imalikult suured t\u00fckid;<\/li>\n\n\n\n<li>pane need keevasse vette vahetult p\u00e4rast t\u00fckeldamist;<\/li>\n\n\n\n<li>keeda k\u00f6\u00f6givilju v\u00e4heses vees ja l\u00fchikest aega;<\/li>\n\n\n\n<li>kasuta keeduvett toiduvalmistamisel \u00e4ra (nt suppide v\u00f5i kastmete valmistamiseks).<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<p class=\"has-extra-small-font-size\">Keetmine. Allikas: https:\/\/www.pexels.com\/photo\/soup-cooking-in-a-pan-15505487\/ <\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Keetmise k\u00e4igus lahustub osa vitamiinidest ja mineraalainetest keeduvette.<\/strong> Et mitte kasulikke toitaineid koos vee \u00e4ravalamisega raisku lasta, v\u00f5iks k\u00f6\u00f6giviljade keetmise vett kasutada suppide v\u00f5i kastmete valmistamiseks. Nii saab osa lahustunud vitamiinidest ja mineraalainetest toidust uuesti k\u00e4tte.<\/p>\n\n\n\n<p><strong>Kuumt\u00f6\u00f6tlemise k\u00e4igus v\u00e4heneb<\/strong> ka toidus leiduvate <strong>bioaktiivsete \u00fchendite<\/strong> sisaldus, kuid samas <strong>muutuvad need organismile paremini omastatavaks<\/strong>. See t\u00e4hendab, et n\u00e4iteks porgandi kuumutamisel v\u00e4heneb selles sisalduvate karotenoidide kogus, kuid temperatuuri toimel muutuvad need seedes\u00fcsteemile paremini k\u00e4ttesaadavaks ja seet\u00f5ttu saab keha neist rohkem kasu kui toorest porgandist.<\/p>\n\n\n\n<p>Lisaks kuumt\u00f6\u00f6tlemisele v\u00f5ivad <strong>vitamiinid h\u00e4vineda ka kokkupuutel \u00f5hu ja valgusega<\/strong>. Vitamiinide kadu algab juba kohe p\u00e4rast vilja korjamist ning suureneb m\u00e4rgatavalt, kui toitu hoitakse otsese p\u00e4ikesevalguse k\u00e4es. \u00d5ige s\u00e4ilitamise korral on siiski v\u00f5imalik neid lagunemisprotsesse aeglustada. Saad sellest l\u00e4hemalt lugeda s\u00e4ilitamist puudutavas peat\u00fckis.<\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><em>Tervise Arengu Instituut, n.d.-a; Tervise Arengu Instituut, n.d.-d<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aedviljade toitev\u00e4\u00e4rtus v\u00f5ib nende t\u00f6\u00f6tlemise k\u00e4igus muutuda. Kuumt\u00f6\u00f6tlemise k\u00e4igus h\u00e4vineb temperatuuri m\u00f5jul osa v\u00e4rsketes viljades sisalduvatest vitamiinidest. Seehulgas on eriti temperatuuritundlikud n\u00e4iteks vitamiinid C ja B9. Keetmine. Allikas: https:\/\/www.pexels.com\/photo\/soup-cooking-in-a-pan-15505487\/ Keetmise k\u00e4igus lahustub osa vitamiinidest ja mineraalainetest keeduvette. Et mitte kasulikke &#8230;<\/p>\n","protected":false},"author":924,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-115","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/sisu.ut.ee\/aedviljad\/wp-json\/wp\/v2\/pages\/115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sisu.ut.ee\/aedviljad\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sisu.ut.ee\/aedviljad\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sisu.ut.ee\/aedviljad\/wp-json\/wp\/v2\/users\/924"}],"replies":[{"embeddable":true,"href":"https:\/\/sisu.ut.ee\/aedviljad\/wp-json\/wp\/v2\/comments?post=115"}],"version-history":[{"count":2,"href":"https:\/\/sisu.ut.ee\/aedviljad\/wp-json\/wp\/v2\/pages\/115\/revisions"}],"predecessor-version":[{"id":119,"href":"https:\/\/sisu.ut.ee\/aedviljad\/wp-json\/wp\/v2\/pages\/115\/revisions\/119"}],"wp:attachment":[{"href":"https:\/\/sisu.ut.ee\/aedviljad\/wp-json\/wp\/v2\/media?parent=115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}