{"id":562,"date":"2025-12-31T03:05:08","date_gmt":"2025-12-31T03:05:08","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=562"},"modified":"2026-03-17T10:36:30","modified_gmt":"2026-03-17T10:36:30","slug":"hranilna-vrednost-brezglutenskega-kruha","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/hranilna-vrednost-brezglutenskega-kruha\/","title":{"rendered":"Hranilna vrednost kruha iz brezglutenskih mok"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-text-align-center\">Beljakovine, vlaknine in glikemi\u010dni indeks<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Brezglutenski kruh je pomemben del prehrane ljudi s celiakijo ali ob\u010dutljivostjo na gluten. Pogosto pa se pojavi vpra\u0161anje, kak\u0161na je njegova <strong>hranilna vrednost<\/strong> in kako se primerja s klasi\u010dnim p\u0161eni\u010dnim kruhom. Z uporabo pravih sestavin, kot sta ajda in proso, ne ustvarimo le kruha brez glutena, ampak&nbsp;kruh bogat s hranili.<\/strong><\/p>\n\n\n\n<style>\n.enciklopedija-box {\n  background: #F3F4F6;\n  padding: 20px;\n  border-radius: 12px;\n  overflow-x: auto;\n  font-family: system-ui, sans-serif;\n}\n\n.enciklopedija-box h3 {\n  margin-bottom: 15px;\n}\n\n.enciklopedija-box table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 14px;\n}\n\n.enciklopedija-box th,\n.enciklopedija-box td {\n  padding: 12px;\n  text-align: left;\n  border-bottom: 1px solid #ddd;\n}\n\n.enciklopedija-box th {\n  font-weight: 600;\n  background: #ffffff;\n}\n\n.enciklopedija-box tr:hover {\n  background: rgba(0,0,0,0.03);\n}\n\n\/* highlight *\/\n.table-highlight {\n  background: rgba(76, 175, 80, 0.1);\n  font-weight: 600;\n}\n\n.table-good {\n  color: #2e7d32;\n}\n\n.table-bad {\n  color: #c62828;\n}\n\n\/* accordion *\/\n.accordion-toggle {\n  margin-top: 15px;\n  padding: 12px 16px;\n  background: #ffffff;\n  border-radius: 8px;\n  cursor: pointer;\n  font-weight: 600;\n  border: 1px solid #ddd;\n}\n\n.accordion-toggle:hover {\n  background: #f9fafb;\n}\n\n.accordion-content {\n  display: none;\n  margin-top: 15px;\n}\n\n.footer-text {\n  font-size: 13px;\n  margin-top: 10px;\n  color: #555;\n}\n<\/style>\n\n<div class=\"enciklopedija-box\">\n\n  <h3>Primerjava brezglutenskih me\u0161anic in kruha<\/h3>\n\n  <table>\n    <thead>\n      <tr>\n        <th>Lastnost<\/th>\n        <th><a href=\"https:\/\/dietnikuhar.si\/temna-krusna-mesanica\/\" target=\"_blank\">Temna me\u0161anica<\/th>\n        <th><a href=\"https:\/\/dietnikuhar.si\/bela-krusna-mesanica-mok\/\" target=\"_blank\">Bela me\u0161anica<\/th>\n        <th>Tipi\u010dna BG me\u0161anica (ri\u017e + \u0161krob)<\/th>\n        <th>Beli p\u0161eni\u010dni kruh<\/th>\n      <\/tr>\n    <\/thead>\n    <tbody>\n      <tr>\n        <td>Energija (kJ)<\/td>\n        <td>926,6<\/td>\n        <td>949,6<\/td>\n        <td>~950\u20131050<\/td>\n        <td class=\"table-bad\">1100<\/td>\n      <\/tr>\n\n      <tr>\n        <td>Beljakovine (g)<\/td>\n        <td class=\"table-bad\">4,4<\/td>\n        <td class=\"table-bad\">3,2<\/td>\n        <td class=\"table-bad\">~2\u20133<\/td>\n        <td class=\"table-highlight table-good\">8,0<\/td>\n      <\/tr>\n\n      <tr>\n        <td>Vlaknine (g)<\/td>\n        <td class=\"table-highlight table-good\">5,5<\/td>\n        <td>4,1<\/td>\n        <td class=\"table-bad\">~1\u20132<\/td>\n        <td>2,0<\/td>\n      <\/tr>\n\n      <tr>\n        <td>Magnezij (mg)<\/td>\n        <td class=\"table-highlight table-good\">53,4<\/td>\n        <td>23,3<\/td>\n        <td class=\"table-bad\">~10\u201320<\/td>\n        <td>25<\/td>\n      <\/tr>\n\n      <tr>\n        <td>Glikemi\u010dni indeks<\/td>\n        <td class=\"table-highlight table-good\">50\u201355<\/td>\n        <td>65\u201370<\/td>\n        <td class=\"table-bad\">70\u201385<\/td>\n        <td>70\u201380<\/td>\n      <\/tr>\n\n      <tr>\n        <td>Lizin (g\/100g beljakovin)<\/td>\n        <td class=\"table-highlight table-good\">4,07<\/td>\n        <td>3,44<\/td>\n        <td class=\"table-bad\">~2,5\u20133,0<\/td>\n        <td>2,8<\/td>\n      <\/tr>\n\n      <tr>\n        <td>Levcin (g\/100g beljakovin)<\/td>\n        <td>7,87<\/td>\n        <td class=\"table-highlight table-good\">8,43<\/td>\n        <td>~6,0\u20137,0<\/td>\n        <td>6,7<\/td>\n      <\/tr>\n\n      <tr>\n        <td>Treonin (g\/100g beljakovin)<\/td>\n        <td>3,59<\/td>\n        <td class=\"table-highlight table-good\">3,61<\/td>\n        <td>~2,8\u20133,2<\/td>\n        <td>3,1<\/td>\n      <\/tr>\n    <\/tbody>\n  <\/table>\n\n  <p class=\"footer-text\">\n    *Vrednosti za tipi\u010dno brezglutensko me\u0161anico so ocenjene na podlagi najpogostej\u0161ih sestav (ri\u017eeva moka, koruzni \u0161krob, tapioka) in lahko variirajo. \n    Aminokislinske vrednosti so podane kot relativni profil (g\/100 g beljakovin).\n  <\/p>\n\n  <button class=\"accordion-toggle\">\n    Prika\u017ei celoten aminokislinski profil\n  <\/button>\n\n  <div class=\"accordion-content\">\n    <div class=\"enciklopedija-box\">\n\n  <h3>Aminokislinska sestava kruha<\/h3>\n\n  <table>\n    <thead>\n      <tr>\n        <th>Aminokislina<br>(g\/100g beljakovin)<\/th>\n        <th>\n          <a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/#temna-mesanica\" target=\"_blank\">\n           Temna me\u0161anica \n          <\/a>\n        <\/th>\n        <th>\n          <a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/#bela-mesanica\" target=\"_blank\">\n           Bela me\u0161anica\n          <\/a>\n        <\/th>\n        <th>Tipi\u010dna BG me\u0161anica<br>(ri\u017e + \u0161krob)<\/th>\n        <th>Beli p\u0161eni\u010dni kruh<\/th>\n      <\/tr>\n    <\/thead>\n    <tbody>\n      <tr><td>Lizin<\/td><td>4,07<\/td><td>3,44<\/td><td>~2,5\u20133,0<\/td><td>2,8<\/td><\/tr>\n      <tr><td>Metionin<\/td><td>1,98<\/td><td>1,94<\/td><td>~1,5\u20131,8<\/td><td>1,4<\/td><\/tr>\n      <tr><td>Treonin<\/td><td>3,59<\/td><td>3,61<\/td><td>~2,8\u20133,2<\/td><td>3,1<\/td><\/tr>\n      <tr><td>Triptofan<\/td><td>1,09<\/td><td>1,01<\/td><td>~0,9\u20131,0<\/td><td>1,1<\/td><\/tr>\n      <tr><td>Izolevcin<\/td><td>4,21<\/td><td>4,21<\/td><td>~3,5\u20134,0<\/td><td>4,0<\/td><\/tr>\n      <tr><td>Levcin<\/td><td>7,87<\/td><td>8,43<\/td><td>~6,0\u20137,0<\/td><td>6,7<\/td><\/tr>\n      <tr><td>Valin<\/td><td>4,88<\/td><td>4,96<\/td><td>~3,8\u20134,3<\/td><td>4,5<\/td><\/tr>\n      <tr><td>Fenilalanin<\/td><td>4,91<\/td><td>4,96<\/td><td>~4,5\u20135,0<\/td><td>5,0<\/td><\/tr>\n      <tr><td>Histidin<\/td><td>2,51<\/td><td>2,48<\/td><td>~2,0\u20132,3<\/td><td>2,3<\/td><\/tr>\n    <\/tbody>\n  <\/table>\n\n  <p class=\"footer-text\">\n    *Opomba: Brezglutenski me\u0161anici, zlasti temna z ajdo in prosom, izkazujeta ugodnej\u0161i aminokislinski profil v primerjavi z belim p\u0161eni\u010dnim kruhom. Pri p\u0161enici je lizin omejujo\u010da aminokislina, kar pomeni, da njegova ni\u017eja vsebnost omejuje izkoristek ostalih esencialnih aminokislin.\n\n    Vrednosti za tipi\u010dno brezglutensko me\u0161anico so ocenjene na podlagi najpogostej\u0161ih sestav (ri\u017eeva moka, koruzni \u0161krob, tapioka) in lahko med proizvajalci variirajo.\n\n    Vse vrednosti predstavljajo relativni aminokislinski profil (g\/100 g beljakovin) in ne absolutne koli\u010dine beljakovin v kruhu.\n  <\/p>\n\n<\/div>\n    <p style=\"font-size:14px;\"><\/p>\n  <\/div>\n\n<\/div>\n\n<script>\nconst btn = document.querySelector(\".accordion-toggle\");\nconst content = document.querySelector(\".accordion-content\");\n\nbtn.addEventListener(\"click\", function() {\n  const open = content.style.display === \"block\";\n  content.style.display = open ? \"none\" : \"block\";\n  btn.textContent = open \n    ? \"Prika\u017ei celoten aminokislinski profil\" \n    : \"Skrij aminokislinski profil\";\n});\n<\/script>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Kaj te \u0161tevilke pomenijo?<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Zmanj\u0161anje hitrih skokov krvnega sladkorja (Ni\u017eji GI):<\/strong> Najve\u010dja razlika je v glikemi\u010dnem indeksu (GI). Medtem ko beli p\u0161eni\u010dni kruh povzro\u010di hiter skok in nato padec krvnega sladkorja, <strong><a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/\" target=\"_blank\" rel=\"noreferrer noopener\">brezglutenske moke<\/a><a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/#bela-mesanica\" target=\"_blank\" rel=\"noreferrer noopener\"> <\/a><\/strong>zagotavljajo dolgotrajno in stabilno energijo.<\/li>\n\n\n\n<li><strong>Psyllium:<\/strong> Nizek glikemi\u010dni indeks ni le posledica mok, ampak tudi <strong><a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" data-type=\"post\" data-id=\"596\">psyllium gela<\/a><\/strong>. Ta v va\u0161em prebavnem traktu deluje kot mre\u017ea, ki upo\u010dasni absorpcijo sladkorjev in poskrbi, da ostanete siti dalj \u010dasa.<\/li>\n\n\n\n<li><strong>Mineralna bomba:<\/strong> Opazite lahko, da temna me\u0161anica vsebuje ve\u010d kot dvakrat ve\u010d magnezija (53,4 mg) kot p\u0161eni\u010dni kruh (25 mg). Magnezij je klju\u010den za mi\u0161ice in \u017eiv\u010dni sistem, te moke so pa odli\u010den naravni vir tega minerala.<\/li>\n<\/ul>\n\n\n\n<style>\n.enciklopedija-box.graf-box {\n  background: #F3F4F6;\n  padding: 20px;\n  border-radius: 12px;\n}\n<\/style>\n\n<div class=\"enciklopedija-box graf-box\">\n  <canvas id=\"proteinChart\"><\/canvas>\n\n  <p style=\"margin-top:15px;font-size:14px;color:#444;\">\n    P\u0161eni\u010dni kruh vsebuje ve\u010d beljakovin, vendar imajo brezglutenske me\u0161anice z ajdo in prosom bolj uravnote\u017een aminokislinski profil.\n    Kruh zato ni primarni vir beljakovin, temve\u010d del uravnote\u017eene prehrane, kjer igrajo pomembno vlogo tudi vlaknine in glikemi\u010dni odziv.\n  <\/p>\n<\/div>\n\n<script src=\"https:\/\/cdn.jsdelivr.net\/npm\/chart.js\"><\/script>\n\n<script>\n\/\/ PODATKI\nconst dataPoints = [\n  {\n    label: \"Temna \u0161truca\",\n    x: 3.0,\n    y: 8.5,\n    url: \"https:\/\/dietnikuhar.si\/brezglutenska-temna-struca\/\"\n  },\n  {\n    label: \"Bela \u0161truca\",\n    x: 2.3,\n    y: 7.5,\n    url: \"https:\/\/dietnikuhar.si\/brezglutenska-bela-struca\/\"\n  },\n  {\n    label: \"Tipi\u010dna BG me\u0161anica\",\n    x: 2.2,\n    y: 6.8\n  },\n  {\n    label: \"P\u0161eni\u010dni kruh\",\n    x: 8.0,\n    y: 6.0\n  }\n];\n\n\/\/ LABELI NA TO\u010cKAH\nconst labelPlugin = {\n  id: 'pointLabels',\n  afterDatasetsDraw(chart) {\n    const { ctx } = chart;\n    ctx.save();\n\n    chart.data.datasets.forEach((dataset, i) => {\n      const meta = chart.getDatasetMeta(i);\n\n      meta.data.forEach((point, index) => {\n        const data = dataset.data[index];\n        ctx.fillStyle = '#333';\n        ctx.font = '12px sans-serif';\n        ctx.fillText(data.label, point.x + 8, point.y - 8);\n      });\n    });\n\n    ctx.restore();\n  }\n};\n\n\/\/ IDEAL ZONE\nconst zonePlugin = {\n  id: 'idealZone',\n  beforeDraw(chart) {\n    const { ctx, chartArea: {left, right, top, bottom}, scales } = chart;\n\n    const xMin = scales.x.getPixelForValue(2);\n    const xMax = scales.x.getPixelForValue(4.5);\n    const yMin = scales.y.getPixelForValue(7);\n    const yMax = scales.y.getPixelForValue(9);\n\n    ctx.save();\n    ctx.fillStyle = 'rgba(76, 175, 80, 0.08)';\n    ctx.fillRect(xMin, yMax, xMax - xMin, yMin - yMax);\n\n    ctx.fillStyle = '#2e7d32';\n    ctx.font = '12px sans-serif';\n    ctx.fillText('Idealno ravnovesje', xMin + 5, yMax + 15);\n\n    ctx.restore();\n  }\n};\n\nconst ctx = document.getElementById('proteinChart');\n\nconst chart = new Chart(ctx, {\n  type: 'scatter',\n  data: {\n    datasets: [{\n      label: 'Koli\u010dina vs kakovost beljakovin',\n      data: dataPoints,\n      pointRadius: 6,\n      pointHoverRadius: 8\n    }]\n  },\n  options: {\n    plugins: {\n      tooltip: {\n        callbacks: {\n          label: function(context) {\n            return context.raw.label + \n              \" (\" + context.raw.x + \" g, indeks \" + context.raw.y + \")\";\n          }\n        }\n      }\n    },\n    scales: {\n      x: {\n        title: {\n          display: true,\n          text: 'Koli\u010dina beljakovin (g \/ 100 g)'\n        }\n      },\n      y: {\n        title: {\n          display: true,\n          text: 'Kakovost beljakovin (relativni indeks)'\n        }\n      }\n    },\n    onClick: (e, elements) => {\n      if (elements.length > 0) {\n        const point = dataPoints[elements[0].index];\n        if (point.url) {\n          window.open(point.url, \"_blank\");\n        }\n      }\n    }\n  },\n  plugins: [labelPlugin, zonePlugin]\n});\n<\/script>\n\n\n\n<p class=\"wp-block-paragraph\">Razlike v glikemi\u010dnem indeksu, vsebnosti vlaknin in aminokislinski sestavi izhajajo iz istega klju\u010dnega dejavnika \u2013 izbire surovin. Me\u0161anice, ki temeljijo predvsem na \u0161krobu (ri\u017eeva moka, tapioka, koruzni \u0161krob), imajo vi\u0161ji glikemi\u010dni indeks, manj vlaknin in manj ugoden aminokislinski profil. Nasprotno pa me\u0161anice z ve\u010djim dele\u017eem polnovrednih mok, kot sta ajda in proso, vsebujejo ve\u010d hranil in bolj uravnote\u017eena razmerja esencialnih aminokislin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beljakovine iz kombinacije ajde, prosa in koruze imajo bolj uravnote\u017een profil esencialnih aminokislin, z vi\u0161jo vsebnostjo lizina kot pri p\u0161eni\u010dnem kruhu. Esencialne aminokisline so tiste, ki jih telo ne more sintetizirati samo, zato jih moramo vnesti s hrano. To izbolj\u0161a prehransko kakovost beljakovin in dopolnjuje u\u010dinek vlaknin pri ob\u010dutku sitosti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temna \u0161truca vsebuje 5,5 g vlaknin na 100 g. Kombinacija ajdove, prosene in koruzne moke prispeva k ve\u010dji sitosti ter ugodno vpliva na prebavo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Peka brez glutena ni le nuja, je prilo\u017enost za bolj\u0161e prehranjevanje.<\/strong> Ko naslednji\u010d zare\u017eete v temno \u0161truco, vedite, da svojemu telesu dajete najbolj\u0161e gradnike.<\/p>\n\n\n\n<p style=\"font-family: sans-serif; line-height: 1.6; color: #333;\">\n  \u017delite preizkusiti to me\u0161anico v praksi? Preverite recept za \n  <a href=\"https:\/\/dietnikuhar.si\/brezglutenska-temna-struca\/\" \n     title=\"Klik za recept za Rustikalno lepotico \u2013 Temno \u0161truco\" \n     style=\"color: #d1943d; font-weight: bold; text-decoration: none; transition: color 0.3s ease;\"\n     onmouseover=\"this.style.color='#b07a30';\" \n     onmouseout=\"this.style.color='#d1943d';\">\n     Temno \u0161truco\n  <\/a> \n  \n<\/p>\n\n\n\n<div class=\"enciklopedija-box\">\n\n  <div class=\"info-subbox\">\n  <h3>Biolo\u0161ka vrednost<\/h3>\n  <p>\n    P\u0161eni\u010dni kruh vsebuje velik dele\u017e neesencialnih aminokislin (npr. glutaminske kisline), ki jih telo lahko tvori samo. Brezglutenske moke so bogatej\u0161e z <strong>esencialnimi aminokislinami<\/strong>, ki jih telo nujno potrebuje iz hrane, a jih samo ne more proizvesti. \u010ceprav vsebuje manj beljakovin, je njihova aminokislinska sestava ugodnej\u0161a. Glavna prednost teh me\u0161anic je v ni\u017ejem glikemi\u010dnem odzivu, vi\u0161ji vsebnosti vlaknin in bolj\u0161i strukturi kruha. Ugodnej\u0161i aminokislinski profil je dodatna prednost, ki dopolnjuje celotno hranilno vrednost.\n  <\/p>\n<\/div>\n <\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Primerjava hranilne vrednosti brezglutenskega kruha in belega p\u0161eni\u010dnega kruha. Analiza beljakovin, aminokislinskega profila, vlaknin in glikemi\u010dnega indeksa.<\/p>","protected":false},"author":1,"featured_media":2897,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4],"tags":[],"class_list":["post-562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enciklopedija-sestavin"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2025\/12\/mesana-brezglutenska-zita.webp",1300,866,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2025\/12\/mesana-brezglutenska-zita-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2025\/12\/mesana-brezglutenska-zita-300x200.webp",300,200,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2025\/12\/mesana-brezglutenska-zita-768x512.webp",768,512,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2025\/12\/mesana-brezglutenska-zita-1024x682.webp",1024,682,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2025\/12\/mesana-brezglutenska-zita.webp",1300,866,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2025\/12\/mesana-brezglutenska-zita.webp",1300,866,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2025\/12\/mesana-brezglutenska-zita.webp",18,12,false]},"uagb_author_info":{"display_name":"Bla\u017e","author_link":"https:\/\/dietnikuhar.si\/hr\/author\/blaz\/"},"uagb_comment_info":0,"uagb_excerpt":"Primerjava hranilne vrednosti brezglutenskega kruha in belega p\u0161eni\u010dnega kruha. Analiza beljakovin, aminokislinskega profila, vlaknin in glikemi\u010dnega indeksa.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/comments?post=562"}],"version-history":[{"count":58,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/562\/revisions"}],"predecessor-version":[{"id":10637,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/562\/revisions\/10637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/2897"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}