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    Karnabahar

    Bitki
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    Genel bilgiler

    Karnabahar, turpgiller (Brassicaceae) ailesine ait bir sebzedir ve özellikle kış aylarında sıkça tüketilir.

    Beyaz çiçekli kısmı genellikle yemeklerde kullanılırken, kalın yaprakları genellikle yenmez.

    Latince adı Brassica oleracea var. botrytis olan karnabahar, brokoli, lahana ve brüksel lahanası gibi sebzelerle yakın akrabadır.

    Yoğun bir yapıya ve hafif tatlı bir lezzete sahip olan bu sebze, hem sade yemeklerde hem de çorba, fırın yemekleri ve salatalarda yaygın şekilde kullanılır.

    www.acibadem.com.tr

    İlgili gündem

    Karnabahar denince akla sadece haşlama geliyorsa bu tarif fikrinizi tamamen değiştirebilir. Fırında nar gibi kızarmış karnabaharlar, üzerine gezdirilen tahin sosla birleşince sade ama etkileyici bir lezzet ortaya çıkıyor. Üstelik bu tarif hem vegan hem glutensiz hem de oldukça besleyici…
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En yaygın olarak tüketilen çeşittir. Beyaz rengi ile dikkat çeker ve birçok yemek tarifinde kullanılır."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Pembe karnabahar"},{"type":"text","text":". Doğal bir pigment olan anthocyanin sayesinde pembe renkte olan bu çeşit, özellikle salatalarda ve garnitürlerde tercih edilmektedir."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Sarı karnabahar"},{"type":"text","text":". Turuncu ve sarı tonları ile bilinen bu karnabahar, A vitamini açısından zengindir ve genellikle çorba ve sebze yemeklerinde kullanılır."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Mor karnabahar"},{"type":"text","text":". Mor renk, antosiyanin adı verilen bir pigmentten kaynaklanır. Genellikle garnitür olarak tercih edilir ve görselliği ile dikkat çeker."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Yeşil karnabahar"},{"type":"text","text":". Brokoliye benzer bir görünümü olan yeşil karnabahar, lezzetli bir alternatiftir ve salata ile çorbalarda kullanılmaktadır."}]}]}]}]}]}],"path":{"items":[{"text":"cesitleri.gen.tr"}]},"url":"https://www.cesitleri.gen.tr/karnabahar-cesitleri-nelerdir-ve-hangi-yemeklerde-kullanilir.html","headline":"Çeşitleri","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.cesitleri.gen.tr/karnabahar-cesitleri-nelerdir-ve-hangi-yemeklerde-kullanilir.html","subtitle":{"path":{"items":[{"text":"cesitleri.gen.tr"}],"favicon":{"index":2,"pageNumber":0,"size":"m","domain":"www.cesitleri.gen.tr"}}}}}},{"pos":1,"query":"Yetiştirme koşulları","allResultsQuery":"karnabahar Yetiştirme koşulları","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Karnabahar"},{"type":"text","text":" dış etkenlerden arınmış bir şekilde yetiştirilmelidir."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Erken dönemde mahsul alınabilmesi için hafif, temiz ve kuru toprak tavsiye edilir. Mahsulün yaz ve sonbaharda yetiştirilebilmesi için, kumlu, su tutma kapasitesi yüksek ve içinde organik maddeler bulunan gevşek yapılı topraklar ile hafif killi topraklar tercih edilmelidir."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Karnabahar, kök sistemine sürekli bir nem tedarik edilmesi halinde daha iyi yetiştirilir. Herhangi bir kuraklık döneminde, bitkinin büyümesindeki durgunluk kolayca görülebilir."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Sulamanın miktarı ve sıklığı, toprak çeşidine, çevresel koşullara, tekniğine vb. faktörlere bağlıdır."}]}]}]}],"path":{"items":[{"text":"metgen.com.tr"}]},"url":"https://www.metgen.com.tr/wp-content/uploads/2019/08/karnabahar-yetistiriciligi.pdf","headline":"Yetiştirme koşulları","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.metgen.com.tr/wp-content/uploads/2019/08/karnabahar-yetistiriciligi.pdf","subtitle":{"path":{"items":[{"text":"metgen.com.tr"}],"favicon":{"index":4,"pageNumber":0,"size":"m","domain":"www.metgen.com.tr"}}}}}},{"pos":2,"query":"Üremesi","allResultsQuery":"karnabahar Üremesi","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Karnabahar fide ile yetiştirilen bir sebzedir. Bunun için önce fideler yetiştirilir, daha sonra bu fideler tarlaya dikilir."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Tohumlar ılık ve soğuk yastıklara ekilir. Ekim zamanı bölgelere, çeşitlere ve hasat zamanına bağlı olarak değişiklik gösterir. Genel olarak tohum ekimi Nisan-Mayıs-Haziran-Temmuz aylarında yastıklara sıraya veya serpme olarak yapılır."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"En uygun ekim sistemi 10 cm sıra arası verilerek yapılan sıravari ekimdir. Tohumlar yastıklarda şartlara bağlı olarak 8-15 gün içersinde çimlenirler. 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