{"id":3908,"date":"2021-11-20T11:32:56","date_gmt":"2021-11-20T11:32:56","guid":{"rendered":"http:\/\/ahelth.com\/?p=3908"},"modified":"2021-11-20T11:32:56","modified_gmt":"2021-11-20T11:32:56","slug":"her-ascinin-bilmesi-gereken-tuz-turleri","status":"publish","type":"post","link":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/","title":{"rendered":"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri"},"content":{"rendered":"<p><strong><span>Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri<\/span><\/strong><\/p>\n<p><span>Tuz, dolab\u0131n\u0131zda bulundurman\u0131z gereken temel ve \u00e7ok y\u00f6nl\u00fc bir \u00fcr\u00fcnd\u00fcr. Bu bile\u015fen yemek pi\u015firmek, pi\u015firmek ve baharatlamak i\u00e7in gereklidir. Farkl\u0131 tuz t\u00fcrleri, kullan\u0131mlar\u0131 ve tat profilleri hakk\u0131nda bilgi edinelim.<\/span><\/p>\n<p><span>Tuz, yemek pi\u015firirken ve pi\u015firirken her zaman elinizin alt\u0131nda olmas\u0131 gereken temel bir bile\u015fendir. Tuz sadece temel tat al\u0131c\u0131lar\u0131ndan biri de\u011fildir, ayn\u0131 zamanda uygun v\u00fccut fonksiyonlar\u0131n\u0131 s\u00fcrd\u00fcrmeye yard\u0131mc\u0131 olmak i\u00e7in gerekli bir besindir. Mutfak a\u00e7\u0131s\u0131ndan bak\u0131ld\u0131\u011f\u0131nda, hemen hemen t\u00fcm tuzlu ve tatl\u0131 tariflerde bulunur. G\u0131dalar\u0131n lezzetini ve dokusunu iyile\u015ftirmek i\u00e7in bitki proteinlerinin ve h\u00fccrelerinin molek\u00fcler yap\u0131lar\u0131n\u0131 de\u011fi\u015ftirmeye ve aromalar\u0131 geli\u015ftirmeye yard\u0131mc\u0131 olabilir.<\/span><\/p>\n<p><span>Deniz suyu veya kaya \u00e7\u00f6keltilerinden do\u011fal olarak \u00e7e\u015fitli tuz t\u00fcrleri elde edilir. Tuzun nerede ve nas\u0131l i\u015flendi\u011fi \u015fekil, boyut ve lezzeti etkiler. Son y\u0131llarda, ev a\u015f\u00e7\u0131lar\u0131na sunulan tuz \u00e7e\u015fitleri \u00e7o\u011fald\u0131, bu bizim i\u00e7in iyi bir haber, ancak nas\u0131l se\u00e7ilece\u011fi konusunda kafa kar\u0131\u015ft\u0131r\u0131c\u0131 da olabilir.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span>tuz t\u00fcrleri<\/span><\/strong><\/p>\n<p><span>Tuz \u00e7e\u015fidinin kayna\u011f\u0131 ne olursa olsun, ortak nokta, tuzun sodyum klor\u00fcrden yap\u0131lm\u0131\u015f olmas\u0131 ve kristal formda bir k\u00fcp \u015feklinde \u015fekillendirilmesidir. Daha da ilginci, tuzun bile\u015fimi (boyut ve \u015fekli) ve mineral i\u00e7eri\u011fi, tad\u0131n\u0131 ve di\u011fer bile\u015fenlerle nas\u0131l etkile\u015fime girdi\u011fini etkiler.<\/span><\/p>\n<p><span>Farkl\u0131 tuz t\u00fcrleri aras\u0131nda ayn\u0131 miktarda tuzu \u00f6l\u00e7menin her zaman ayn\u0131 tuz i\u00e7eri\u011fini vermedi\u011fini anlamak iyidir. \u00d6rne\u011fin, sofra tuzu ile ayn\u0131 sodyum seviyesini elde etmek i\u00e7in iki kat daha fazla ko\u015fer tuzuna ihtiyac\u0131n\u0131z olacakt\u0131r. Ayr\u0131ca, tuz i\u00e7eri\u011fi markalar aras\u0131nda de\u011fi\u015febilir. Yap\u0131lacak en iyi \u015fey, baharatlama s\u0131ras\u0131nda daha az\u0131yla ba\u015flamak ve ard\u0131ndan istedi\u011finiz seviyeye ula\u015fana kadar miktar\u0131 art\u0131rmakt\u0131r.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span>tuz<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span>Yayg\u0131n tuz olarak da bilinen bunlar, yer alt\u0131 tuz birikintilerinden elde edilen ve vakumla buharla\u015ft\u0131r\u0131lan ince \u00f6\u011f\u00fct\u00fclm\u00fc\u015f kare \u015fekilli kristallerdir. Bu, masan\u0131zda bulaca\u011f\u0131n\u0131z standart \u00e7ok ama\u00e7l\u0131 tuzdur. D\u00f6kmeyi kolayla\u015ft\u0131rmak i\u00e7in topaklanma \u00f6nleyici maddeler i\u00e7erebilir. \u0130yotla\u015ft\u0131rma, iyot eksikli\u011fini \u00f6nlemek i\u00e7in kapsaml\u0131 olan, ancak hafif bir kimyasal tat veren iyot ilavesi anlam\u0131na gelir.<\/span><\/p>\n<ul>\n<li><strong><span>Tat <\/span><\/strong><strong><span>:<\/span><\/strong><span> \u00c7abuk eriyen temiz bir tuz tad\u0131. \u0130yotlu tuzun hafif bir kimyasal tad\u0131 vard\u0131r.<\/span><\/li>\n<li><strong><span>En iyi kullan\u0131m <\/span><\/strong><strong><span>:\u00a0<\/span><\/strong><span> yemek pi\u015firme ve f\u0131r\u0131nlama.<\/span><\/li>\n<\/ul>\n<p><strong><span>ko\u015fer tuzu<\/span><\/strong><\/p>\n<p><span>Sofra tuzundan daha lapa lapa ve kaba, daha b\u00fcy\u00fck formu buharla\u015fma s\u0131ras\u0131nda firavun farelerinden gelir. Bu isim, asl\u0131nda ko\u015fer oldu\u011fu i\u00e7in de\u011fil, ko\u015fer eti i\u015flemi s\u0131ras\u0131nda kullan\u0131ld\u0131\u011f\u0131 i\u00e7in. Genellikle herhangi bir katk\u0131 maddesi i\u00e7ermez, ancak etiketleri kontrol edin. Partik\u00fcl boyutu ve tuz miktarlar\u0131 markalara g\u00f6re de\u011fi\u015fiklik g\u00f6sterir, bu nedenle ayarlamalar yap\u0131lmal\u0131d\u0131r.<\/span><\/p>\n<p><span>1 \u00e7ay ka\u015f\u0131\u011f\u0131 sofra tuzu = 1 1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 Morton ko\u015fer tuzu = 2 \u00e7ay ka\u015f\u0131\u011f\u0131 elmas kristal ko\u015fer tuzu oldu\u011funu unutmay\u0131n.<\/span><\/p>\n<ul>\n<li><strong><span>Tat <\/span><\/strong><strong><span>:<\/span><\/strong><span> \u00c7\u00f6z\u00fclmesi daha uzun s\u00fcren temiz bir lezzet.<\/span><\/li>\n<li><strong><span>En \u0130yi Kullan\u0131m <\/span><\/strong><strong><span>:<\/span><\/strong><span> Y\u00fczeye iyi yap\u0131\u015ft\u0131\u011f\u0131 ve yay\u0131lmas\u0131 kolay oldu\u011fu i\u00e7in eti tuzlamak. Bir miktar doku ve lezzet i\u00e7in, pi\u015firmenin sonunda kavrulmu\u015f sebzelerin ve genel baharatlar\u0131n \u00fczerine serpin.<\/span><\/li>\n<\/ul>\n<p><strong><span>deniz tuzu<\/span><\/strong><\/p>\n<p><span>Deniz tuzu tuzlu sudan buharla\u015f\u0131r, bu nedenle genellikle kabad\u0131r, \u015fekli d\u00fczensizdir, ar\u0131t\u0131lmam\u0131\u015ft\u0131r ve rengi de\u011fi\u015febilir. Minimum d\u00fczeyde i\u015flendi\u011finden, daha karma\u015f\u0131k bir lezzet profili veren kalsiyum, magnezyum ve bak\u0131r gibi di\u011fer eser mineralleri i\u00e7erir. S\u00fcrecin maliyetine ve kalitesine ba\u011fl\u0131 olarak bir dizi fiyat vard\u0131r.<\/span><\/p>\n<ul>\n<li><strong><span>Tat <\/span><\/strong><strong><span>:<\/span><\/strong><span> Baz\u0131 karma\u015f\u0131k mineral notalar\u0131 ile sofra tuzuna benzer.<\/span><\/li>\n<li><strong><span>\u0130yi Kullan\u0131m \u0130\u00e7in <\/span><\/strong><strong><span>:\u00a0<\/span><\/strong><span> et, deniz \u00fcr\u00fcnleri ve sebze tuzlama i\u00e7in fazla uygun s\u00fcr\u00fcmleri. Dokusu daha gevrektir. Tam 30 ve Paleo diyetlerinde yayg\u0131n olarak kullan\u0131l\u0131r.<\/span><\/li>\n<\/ul>\n<p><strong><span>pembe himalaya tuzu<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span>D\u00fcnyan\u0131n en saf tuzu ve Pakistan&#8217;daki Himalayalar&#8217;da hasat edildi. Karakteristik bir somon rengi pigmente ve b\u00fcy\u00fck, d\u00fczensiz \u015fekilli par\u00e7ac\u0131klara sahiptir. Kalsiyum, magnezyum, potasyum, bak\u0131r ve demir gibi mineraller a\u00e7\u0131s\u0131ndan zengindir. 1200 derece Fahrenheit&#8217;te kurutuldu\u011fundan beri y\u00fcksek \u0131s\u0131ya dayan\u0131kl\u0131d\u0131r. Di\u011fer faydalar\u0131n\u0131n yan\u0131 s\u0131ra elektrolit dengesi olu\u015fturmak ve v\u00fccuttaki hidrasyonu art\u0131rmak i\u00e7in genellikle sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan kullan\u0131l\u0131r.<\/span><\/p>\n<ul>\n<li><strong><span>Tat <\/span><\/strong><strong><span>:\u00a0<\/span><\/strong><span> Karma\u015f\u0131k notalara sahip son derece metalik aroma.<\/span><\/li>\n<li><strong><span>En \u00e7ok kullan\u0131lanlar <\/span><\/strong><strong><span>:<\/span><\/strong><span> Etleri, \u00e7orbalar\u0131, salatalar\u0131 ve sebzeleri baharatlamak. Bir de\u011firmene tuz kristalleri eklemeniz veya tam boyutu sat\u0131n alman\u0131z, k\u00fc\u00e7\u00fck miktarlar kullanman\u0131z ve gerekti\u011finde kademeli olarak daha fazlas\u0131n\u0131 eklemeniz gerekebilir.<\/span><\/li>\n<\/ul>\n<p><strong><span>Kelt deniz tuzu<\/span><\/strong><\/p>\n<p><span>\u00a0Frans\u0131zca&#8217;da gri tuz veya <\/span><em><span>sel gris<\/span><\/em><span> olarak bilinen\u00a0 Kelt deniz tuzu, Fransa&#8217;daki gelgit havuzlar\u0131ndan hasat edilir. Tuz, magnezyum, kalsiyum ve potasyum gibi minerallerle ve v\u00fccuttaki sodyumun emilmesine yard\u0131mc\u0131 olan bir alkali pH ile dolu b\u00fct\u00fcn ham kristallerdir.<\/span><\/p>\n<ul>\n<li><strong><span>Tat <\/span><\/strong><strong><span>:\u00a0<\/span><\/strong><span> Parlak metalik bir tada ve kal\u0131n bir dokuya sahiptir.<\/span><\/li>\n<li><strong><span>En iyi kullan\u0131m alanlar\u0131 <\/span><\/strong><strong><span>:<\/span><\/strong><span> et ve bal\u0131klar\u0131n baharatlanmas\u0131, dekapaj ve \u00f6\u011f\u00fct\u00fcc\u00fcye eklenmesi.<\/span><\/li>\n<\/ul>\n<p><strong><span>tuz \u00e7i\u00e7e\u011fi<\/span><\/strong><\/p>\n<p><span>Frans\u0131z gelgit havuzlar\u0131ndan hasat edildi, ancak \u00fclkenin uzak kuzey do\u011fusunda, Brittany&#8217;de. Bu, k\u0131sa \u00f6m\u00fcrl\u00fc bir kristalle\u015fme d\u00f6neminden su y\u00fczeyinden ince bir \u015fekilde al\u0131nan ka\u011f\u0131t inceli\u011finde \u00f6zel bir tuzdur. Mavimsi gri bir tonu vard\u0131r ve nemi iyi tutar.<\/span><\/p>\n<ul>\n<li><strong><span>Tat <\/span><\/strong><strong><span>:<\/span><\/strong><span> Hafif, tuzlu tat, narin ve gevrek doku.<\/span><\/li>\n<li><strong><span>En \u0130yi Kullan\u0131m Alan\u0131 <\/span><\/strong><strong><span>:\u00a0<\/span><\/strong><span> Tatl\u0131lar, sebzeler, et, deniz \u00fcr\u00fcnleri, \u0131zgara yiyecekler, salatalar ve unlu mamuller i\u00e7in ince bir bitirme tuzu.<\/span><\/li>\n<\/ul>\n<p><strong><span>pul deniz tuzu<\/span><\/strong><\/p>\n<p><span>Kabuklu deniz tuzu, tuzlu sudan elle toplan\u0131r ve genellikle b\u00fcy\u00fck, yass\u0131, g\u00fczel g\u00f6r\u00fcn\u00fcml\u00fc kare kristallerle d\u00fczensiz bir \u015fekle sahiptir. D\u00fc\u015f\u00fck mineral i\u00e7eri\u011fi.<\/span><\/p>\n<ul>\n<li><strong><span>Tat <\/span><\/strong><strong><span>:\u00a0<\/span><\/strong><span> P\u00fcr\u00fczs\u00fcz ve gevrek bir dokuya sahip temiz ama yo\u011fun bir tuz aromas\u0131.<\/span><\/li>\n<li><strong><span>En \u0130yi Kullan\u0131m Alan\u0131 <\/span><\/strong><strong><span>:<\/span><\/strong><span> Doku eklemek ve g\u0131da lezzetlerini geli\u015ftirmek i\u00e7in son tuz. Genellikle pastac\u0131l\u0131k ve \u015fekerlemelerde tatl\u0131lar\u0131 s\u00fcslemek i\u00e7in kullan\u0131l\u0131r.<\/span><\/li>\n<\/ul>\n<p><strong><span>siyah ve k\u0131rm\u0131z\u0131 Hawaii tuzu<\/span><\/strong><\/p>\n<p><span>Hem siyah hem de pembe Hawaii tuzlar\u0131, Pasifik Adalar\u0131nda efsanevi \u00f6zelliklere sahip volkanik tuzlard\u0131r. K\u0131z\u0131l deniz tuzlar\u0131, yery\u00fcz\u00fcne renk veren volkanik \u00e7amur, do\u011fal iz mineraller ve elektrolitler i\u00e7erebilir. Karadeniz lav tuzu, koyu renk i\u00e7in aktif k\u00f6m\u00fcr i\u00e7erir.<\/span><\/p>\n<ul>\n<li><strong><span>Tat <\/span><\/strong><strong><span>:<\/span><\/strong><span> Lezzetli, hem kaba hem de gevrek ve sofistike bir lezzet katacak.<\/span><\/li>\n<li><strong><span>En \u00e7ok kullan\u0131lanlar <\/span><\/strong><strong><span>:\u00a0<\/span><\/strong><span> Salata, sebze, \u0131zgara etler, bal\u0131k ve k\u00fcmes hayvanlar\u0131 <strong>i\u00e7in<\/strong> baharat.<\/span><\/li>\n<\/ul>\n<p><strong><span>beslenme y\u00f6nleri<\/span><\/strong><\/p>\n<p><span>Hem d\u00fc\u015f\u00fck hem de y\u00fcksek tuzlu diyetler vard\u0131r ve en iyisi doktorunuza hangisinin sizin i\u00e7in en uygun oldu\u011funu sormakt\u0131r. Genel olarak, \u00f6zellikle evde pi\u015firme i\u015flemi s\u0131ras\u0131nda sa\u011fl\u0131kl\u0131 miktarda tuz kullan\u0131lmas\u0131 g\u00fcvenli kabul edilir.<\/span><\/p>\n<p><span>Tam g\u0131dalara ba\u011fl\u0131 kalmak ve evde yemek pi\u015firmek, tuz al\u0131m\u0131n\u0131z\u0131 azaltman\u0131n ve yedi\u011finiz her \u015feyin sa\u011fl\u0131kl\u0131 t\u00fcketim aral\u0131\u011f\u0131na girmesini sa\u011flaman\u0131n m\u00fckemmel bir yoludur. Whole30 gibi \u00f6zel diyetlerde, hatta iyotlu sofra tipinde bile tuz iyidir. Genel olarak, yeti\u015fkinlerin g\u00fcnde 2300 mg&#8217;dan fazla almamalar\u0131 \u00f6nerilir &#8211; yakla\u015f\u0131k 1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuza e\u015fde\u011ferdir.<\/span><\/p>\n<p><strong><span>tuz d\u00f6n\u00fc\u015f\u00fcmleri<\/span><\/strong><\/p>\n<p><span>K\u00fc\u00e7\u00fck miktarlarda, \u00e7o\u011fu tuz ayn\u0131 etkiye sahiptir ve tarifler aras\u0131nda d\u00f6n\u00fc\u015ft\u00fcrme yapman\u0131z gerekmez. Hepimizin ad\u0131n\u0131 duydu\u011fu bir tuz \u015firketi taraf\u0131ndan sa\u011flanan bu kullan\u0131\u015fl\u0131 tabloyu be\u011fendim, ancak yine de i\u015fe yar\u0131yor. Grafi\u011fi yukar\u0131 do\u011fru hareket ettirirken, farkl\u0131 tuz t\u00fcrleri aras\u0131nda ayarlama yapman\u0131z gerekebilir.<\/span><\/p>\n<p><span>Genel olarak, kaba tuzlar eklendik\u00e7e daha fazla yer kaplar, bu nedenle y\u00fczey alan\u0131 g\u00f6z \u00f6n\u00fcne al\u0131nd\u0131\u011f\u0131nda daha az g\u00fcr\u00fclt\u00fc alabilirsiniz.<\/span><\/p>\n<p><strong><span>tuz nas\u0131l kullan\u0131l\u0131r<\/span><\/strong><\/p>\n<ul>\n<li><strong><span>Kirlenme <\/span><\/strong><strong><span>:<\/span><\/strong><span> S\u0131k kulland\u0131\u011f\u0131m i\u00e7in ko\u015fer tuzunu genel yemek pi\u015firmek i\u00e7in k\u00fc\u00e7\u00fck bir tahta kutuda sakl\u0131yorum. Ancak \u00e7i\u011f etle \u00e7al\u0131\u015f\u0131yorsan\u0131z, tuz sto\u011funun kirlenmemesi i\u00e7in ayr\u0131 bir kapta az miktarda tuz ekleyin. Nemin toplanmas\u0131n\u0131 \u00f6nlemek i\u00e7in kullan\u0131lmad\u0131\u011f\u0131nda kapal\u0131 tutun.<\/span><\/li>\n<li><strong><span>Miktarlar <\/span><\/strong><strong><span>:<\/span><\/strong><span> Tarifler, genellikle tad\u0131 daha fazla tuz eklemek i\u00e7in bo\u015fluk b\u0131rakarak bir ba\u015flang\u0131\u00e7 \u200b\u200bmiktar\u0131 sa\u011flar. Pi\u015firme ve pi\u015firme tuzlar\u0131 tipik olarak sofra tuzu, ko\u015fer tuzu veya deniz tuzu kullan\u0131r. Bununla birlikte, yazma y\u00f6nergelerini takip etmeye \u00e7al\u0131\u015f\u0131n ve yaparsan\u0131z miktar\u0131nda ayarlamalar yap\u0131n. Daha az\u0131yla ba\u015flamak en iyisidir \u00e7\u00fcnk\u00fc her zaman daha fazlas\u0131 eklenebilir.<\/span><\/li>\n<li><strong><span>Uygulama <\/span><\/strong><strong><span>:<\/span><\/strong><span> Pi\u015firmeden \u00f6nce yeme\u011fe tuz eklerken, malzemenin \u00fczerine 12 in\u00e7 serpmek en iyisidir. <span class=\"\">Bu teknik, tuzun e\u015fit \u015fekilde da\u011f\u0131lmas\u0131na ve ceplerin a\u015f\u0131r\u0131 tuzlanmas\u0131n\u0131 \u00f6nlemeye yard\u0131mc\u0131 olur.<\/span><\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri Tuz, dolab\u0131n\u0131zda bulundurman\u0131z gereken temel ve \u00e7ok y\u00f6nl\u00fc bir \u00fcr\u00fcnd\u00fcr. Bu bile\u015fen yemek pi\u015firmek, pi\u015firmek ve baharatlamak i\u00e7in gereklidir. Farkl\u0131 tuz t\u00fcrleri, kullan\u0131mlar\u0131 ve tat profilleri hakk\u0131nda bilgi edinelim. Tuz, yemek pi\u015firirken ve pi\u015firirken her zaman elinizin alt\u0131nda olmas\u0131 gereken temel bir bile\u015fendir. Tuz sadece temel tat al\u0131c\u0131lar\u0131ndan biri &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[982,981],"class_list":["post-3908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-tr","tag-ahelth-com-types-of-salt-tr","tag-her-ascinin-bilmesi-gereken-tuz-turleri"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri - the health<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri - the health\" \/>\n<meta property=\"og:description\" content=\"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri Tuz, dolab\u0131n\u0131zda bulundurman\u0131z gereken temel ve \u00e7ok y\u00f6nl\u00fc bir \u00fcr\u00fcnd\u00fcr. Bu bile\u015fen yemek pi\u015firmek, pi\u015firmek ve baharatlamak i\u00e7in gereklidir. Farkl\u0131 tuz t\u00fcrleri, kullan\u0131mlar\u0131 ve tat profilleri hakk\u0131nda bilgi edinelim. Tuz, yemek pi\u015firirken ve pi\u015firirken her zaman elinizin alt\u0131nda olmas\u0131 gereken temel bir bile\u015fendir. Tuz sadece temel tat al\u0131c\u0131lar\u0131ndan biri &hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/\" \/>\n<meta property=\"og:site_name\" content=\"the health\" \/>\n<meta property=\"article:published_time\" content=\"2021-11-20T11:32:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ahelth.com\/wp-content\/uploads\/2021\/11\/types-of-salt.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Yazan:\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tahmini okuma s\u00fcresi\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 dakika\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/\",\"url\":\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/\",\"name\":\"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri - the health\",\"isPartOf\":{\"@id\":\"https:\/\/ahelth.com\/es\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ahelth.com\/wp-content\/uploads\/2021\/11\/types-of-salt.jpg\",\"datePublished\":\"2021-11-20T11:32:56+00:00\",\"dateModified\":\"2021-11-20T11:32:56+00:00\",\"author\":{\"@id\":\"https:\/\/ahelth.com\/es\/#\/schema\/person\/ac5d2a0af0e99e510259404003db4164\"},\"breadcrumb\":{\"@id\":\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#breadcrumb\"},\"inLanguage\":\"tr\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"tr\",\"@id\":\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#primaryimage\",\"url\":\"https:\/\/ahelth.com\/wp-content\/uploads\/2021\/11\/types-of-salt.jpg\",\"contentUrl\":\"https:\/\/ahelth.com\/wp-content\/uploads\/2021\/11\/types-of-salt.jpg\",\"width\":640,\"height\":427,\"caption\":\"types-of-salt\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ahelth.com\/tr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ahelth.com\/es\/#website\",\"url\":\"https:\/\/ahelth.com\/es\/\",\"name\":\"the health\",\"description\":\"Articles on health\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ahelth.com\/es\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"tr\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ahelth.com\/es\/#\/schema\/person\/ac5d2a0af0e99e510259404003db4164\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"tr\",\"@id\":\"https:\/\/ahelth.com\/es\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/ahelth.com\/wp-content\/litespeed\/avatar\/cf9c2aee656e3b593d532107b6b087d0.jpg?ver=1775956087\",\"contentUrl\":\"https:\/\/ahelth.com\/wp-content\/litespeed\/avatar\/cf9c2aee656e3b593d532107b6b087d0.jpg?ver=1775956087\",\"caption\":\"admin\"},\"sameAs\":[\"http:\/\/ahelth.com\"],\"url\":\"https:\/\/ahelth.com\/tr\/author\/admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri - the health","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/","og_locale":"tr_TR","og_type":"article","og_title":"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri - the health","og_description":"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri Tuz, dolab\u0131n\u0131zda bulundurman\u0131z gereken temel ve \u00e7ok y\u00f6nl\u00fc bir \u00fcr\u00fcnd\u00fcr. Bu bile\u015fen yemek pi\u015firmek, pi\u015firmek ve baharatlamak i\u00e7in gereklidir. Farkl\u0131 tuz t\u00fcrleri, kullan\u0131mlar\u0131 ve tat profilleri hakk\u0131nda bilgi edinelim. Tuz, yemek pi\u015firirken ve pi\u015firirken her zaman elinizin alt\u0131nda olmas\u0131 gereken temel bir bile\u015fendir. Tuz sadece temel tat al\u0131c\u0131lar\u0131ndan biri &hellip;","og_url":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/","og_site_name":"the health","article_published_time":"2021-11-20T11:32:56+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/ahelth.com\/wp-content\/uploads\/2021\/11\/types-of-salt.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Yazan:":"admin","Tahmini okuma s\u00fcresi":"8 dakika"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/","url":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/","name":"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri - the health","isPartOf":{"@id":"https:\/\/ahelth.com\/es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#primaryimage"},"image":{"@id":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#primaryimage"},"thumbnailUrl":"https:\/\/ahelth.com\/wp-content\/uploads\/2021\/11\/types-of-salt.jpg","datePublished":"2021-11-20T11:32:56+00:00","dateModified":"2021-11-20T11:32:56+00:00","author":{"@id":"https:\/\/ahelth.com\/es\/#\/schema\/person\/ac5d2a0af0e99e510259404003db4164"},"breadcrumb":{"@id":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#breadcrumb"},"inLanguage":"tr","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/"]}]},{"@type":"ImageObject","inLanguage":"tr","@id":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#primaryimage","url":"https:\/\/ahelth.com\/wp-content\/uploads\/2021\/11\/types-of-salt.jpg","contentUrl":"https:\/\/ahelth.com\/wp-content\/uploads\/2021\/11\/types-of-salt.jpg","width":640,"height":427,"caption":"types-of-salt"},{"@type":"BreadcrumbList","@id":"https:\/\/ahelth.com\/tr\/her-ascinin-bilmesi-gereken-tuz-turleri\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ahelth.com\/tr\/"},{"@type":"ListItem","position":2,"name":"Her a\u015f\u00e7\u0131n\u0131n bilmesi gereken tuz t\u00fcrleri"}]},{"@type":"WebSite","@id":"https:\/\/ahelth.com\/es\/#website","url":"https:\/\/ahelth.com\/es\/","name":"the health","description":"Articles on health","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ahelth.com\/es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"tr"},{"@type":"Person","@id":"https:\/\/ahelth.com\/es\/#\/schema\/person\/ac5d2a0af0e99e510259404003db4164","name":"admin","image":{"@type":"ImageObject","inLanguage":"tr","@id":"https:\/\/ahelth.com\/es\/#\/schema\/person\/image\/","url":"https:\/\/ahelth.com\/wp-content\/litespeed\/avatar\/cf9c2aee656e3b593d532107b6b087d0.jpg?ver=1775956087","contentUrl":"https:\/\/ahelth.com\/wp-content\/litespeed\/avatar\/cf9c2aee656e3b593d532107b6b087d0.jpg?ver=1775956087","caption":"admin"},"sameAs":["http:\/\/ahelth.com"],"url":"https:\/\/ahelth.com\/tr\/author\/admin\/"}]}},"_links":{"self":[{"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/posts\/3908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/comments?post=3908"}],"version-history":[{"count":0,"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/posts\/3908\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/media\/2501"}],"wp:attachment":[{"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/media?parent=3908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/categories?post=3908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ahelth.com\/tr\/wp-json\/wp\/v2\/tags?post=3908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}