{"id":557862,"date":"2026-09-11T07:08:18","date_gmt":"2026-09-11T05:08:18","guid":{"rendered":"https:\/\/yerbador.com\/kvetovy-med-vlastnosti-slozeni-a-jak-ho-rozpoznat\/"},"modified":"2026-09-14T23:13:46","modified_gmt":"2026-09-14T21:13:46","slug":"kvetovy-med-vlastnosti-slozeni-a-jak-ho-rozpoznat","status":"publish","type":"post","link":"https:\/\/yerbador.com\/cs\/kvetovy-med-vlastnosti-slozeni-a-jak-ho-rozpoznat\/","title":{"rendered":"Kv\u011btov\u00fd Med \u2013 Vlastnosti, Slo\u017een\u00ed a Jak Ho Rozpoznat"},"content":{"rendered":"

Kv\u011btov\u00fd med nem\u00e1 jednu dominantn\u00ed chu\u0165, a pr\u00e1v\u011b to je jeho charakteristick\u00fd rys. M\u00edsto v\u00fdrazn\u00e9, prysky\u0159i\u010dn\u00e9 t\u00f3niny lipov\u00e9ho medu nebo t\u011b\u017ek\u00e9ho, ko\u0159en\u011bn\u00e9ho charakteru pohankov\u00e9ho medu z\u00edsk\u00e1v\u00e1me jemnou, kv\u011btinovou kompozici tvo\u0159enou nektarem z mnoha r\u016fzn\u00fdch rostlin najednou. V tomto \u010dl\u00e1nku se bl\u00ed\u017ee pod\u00edv\u00e1me na Syrov\u00fd Kv\u011btov\u00fd Med zna\u010dky Yerbador: odkud poch\u00e1z\u00ed tato rozmanitost, \u010d\u00edm se skute\u010dn\u011b li\u0161\u00ed od jednodruhov\u00fdch med\u016f a jak ho vyu\u017e\u00edt v ka\u017edodenn\u00edm \u017eivot\u011b.<\/p>\n

Kv\u011btov\u00fd med \u2013 odkud poch\u00e1z\u00ed<\/h2>\n

Na rozd\u00edl od lipov\u00e9ho nebo pohankov\u00e9ho medu, kde v\u010dely sb\u00edraj\u00ed nektar hlavn\u011b z jednoho druhu rostliny v dan\u00e9m obdob\u00ed, kv\u011btov\u00fd med vznik\u00e1, kdy\u017e v dosahu letu v\u010del kvete sou\u010dasn\u011b n\u011bkolik nebo i v\u00edce ne\u017e deset druh\u016f. V\u010dela si nevyb\u00edr\u00e1 jednu rostlinu na celou sez\u00f3nu, l\u00e9t\u00e1 tam, kde je zrovna nektar, tak\u017ee v\u00fdsledek ve sklenici z\u00e1vis\u00ed na tom, co v okol\u00ed v\u010delnice ten dan\u00fd t\u00fdden rostlo.<\/p>\n

Syrov\u00fd Kv\u011btov\u00fd Med Yerbador poch\u00e1z\u00ed ze stejn\u00fdch v\u010delnic v Z\u00e1padopomo\u0159ansk\u00e9m vojvodstv\u00ed jako ostatn\u00ed odr\u016fdy z \u0159ady Surov\u00e9 Polsk\u00e9 Medy. V\u010dely tam maj\u00ed p\u0159\u00edstup k nektaru z v\u0159esu, zlatob\u00fdlu, pohanky a l\u00edpy, v z\u00e1vislosti na obdob\u00ed sez\u00f3ny, a ka\u017ed\u00e1 z t\u011bchto rostlin p\u0159in\u00e1\u0161\u00ed do v\u00fdsledn\u00e9 sm\u011bsi n\u011bco jin\u00e9ho: pohanka dod\u00e1v\u00e1 hloubku, l\u00edpa m\u00edrn\u011b prysky\u0159i\u010dnou t\u00f3ninu, v\u0159es a zlatob\u00fdl jemnou sladkost lu\u010dn\u00edch kv\u011bt\u016f.<\/p>\n

\"Sklenice<\/a><\/figure>\n

Co odli\u0161uje kv\u011btov\u00fd med od ostatn\u00edch med\u016f<\/h2>\n

Barva kv\u011btov\u00e9ho medu se m\u016f\u017ee li\u0161it sklenici od sklenice, od sv\u011btle zlat\u00e9 po tmav\u0161\u00ed jantarovou, proto\u017ee p\u0159\u00edmo z\u00e1vis\u00ed na pod\u00edlu jednotliv\u00fdch kv\u011btin v dan\u00e9m sb\u011bru. Je to zcela norm\u00e1ln\u00ed a neznamen\u00e1 to \u017e\u00e1dnou nekonzistenci kvality, znamen\u00e1 to pouze, \u017ee ka\u017ed\u00e1 d\u00e1vka je m\u00edrn\u011b odli\u0161nou kompozic\u00ed toho, co pr\u00e1v\u011b kvetlo. Chu\u0165 je jemn\u011bj\u0161\u00ed ne\u017e u pohankov\u00e9ho medu, m\u00e9n\u011b v\u00fdrazn\u00e1 ne\u017e u lipov\u00e9ho medu, p\u0159esto komplexn\u011bj\u0161\u00ed ne\u017e u odr\u016fdov\u00e9ho ak\u00e1tov\u00e9ho medu, proto\u017ee za sladkost\u00ed se skr\u00fdvaj\u00ed jemn\u00e9, prom\u011bnliv\u00e9 kv\u011btinov\u00e9 t\u00f3ny.<\/p>\n

Kv\u011btov\u00e9 medy obvykle krystalizuj\u00ed rychleji ne\u017e ak\u00e1tov\u00fd med, \u010dasto u\u017e b\u011bhem n\u011bkolika t\u00fddn\u016f \u010di m\u011bs\u00edc\u016f od sb\u011bru, a vytv\u00e1\u0159ej\u00ed hladkou, kr\u00e9movou strukturu. Jde o p\u0159irozen\u00fd fyzik\u00e1ln\u00ed proces vypl\u00fdvaj\u00edc\u00ed z pom\u011bru jednoduch\u00fdch cukr\u016f v nektaru, nikoli o zn\u00e1mku ni\u017e\u0161\u00ed kvality nebo p\u0159id\u00e1v\u00e1n\u00ed \u010dehokoli do medu.<\/p>\n

\"Sklenice<\/figure>\n

Co znamen\u00e1 \u201esurov\u00fd\u201c u Surov\u00fdch Polsk\u00fdch Med\u016f Yerbador<\/h2>\n

Surov\u00fd med nen\u00ed pasterizovan\u00fd ani zah\u0159\u00edvan\u00fd na vysok\u00e9 teploty, tak\u017ee si zachov\u00e1v\u00e1 v\u010del\u00ed enzymy i vitaminy a miner\u00e1ly p\u0159irozen\u011b p\u0159\u00edtomn\u00e9 v nektaru. Po vyto\u010den\u00ed z \u00falu se med pouze filtruje, aby se odstranily ne\u010distoty, bez jak\u00e9hokoli dal\u0161\u00edho zpracov\u00e1n\u00ed. Medy z masov\u00e9 produkce se n\u011bkdy zah\u0159\u00edvaj\u00ed, aby z\u016fstaly na reg\u00e1lech obchod\u016f d\u00e9le tekut\u00e9, co\u017e ni\u010d\u00ed \u010d\u00e1st enzym\u016f a t\u011bkav\u00fdch aromatick\u00fdch l\u00e1tek. Medy Yerbador jsou ne\u0159ed\u011bn\u00e9, ru\u010dn\u011b vyr\u00e1b\u011bn\u00e9 v mal\u00fdch d\u00e1vk\u00e1ch, bez p\u0159idan\u00e9ho cukru nebo gluk\u00f3zo-frukt\u00f3zov\u00fdch sirup\u016f.<\/p>\n

Komu kv\u011btov\u00fd med prosp\u00edv\u00e1 nejv\u00edce<\/h2>\n

Tato odr\u016fda je ide\u00e1ln\u00ed pro ty, kte\u0159\u00ed teprve za\u010d\u00ednaj\u00ed svou cestu se surov\u00fdmi odr\u016fdov\u00fdmi medy a hledaj\u00ed n\u011bco univerz\u00e1ln\u00edho, ne\u017e s\u00e1hnou po v\u00fdrazn\u011bj\u0161\u00edch chut\u00edch lipov\u00e9ho \u010di pohankov\u00e9ho medu. Jeho jemn\u00fd charakter znamen\u00e1, \u017ee se hod\u00ed v\u0161ude tam, kde chcete, aby med p\u0159idal sladkost, ani\u017e by ovl\u00e1dl cel\u00fd pokrm \u010di n\u00e1poj. Je to tak\u00e9 dobr\u00e1 volba pro ka\u017edodenn\u00ed slazen\u00ed, proto\u017ee nevnucuje konkr\u00e9tn\u00ed chu\u0165 tak, jako to d\u011bl\u00e1 pohankov\u00fd med v \u010daji \u010di k\u00e1v\u011b.<\/p>\n

D\u016fle\u017eit\u00e9 bezpe\u010dnostn\u00ed upozorn\u011bn\u00ed:<\/strong> \u017e\u00e1dn\u00fd med, v\u010detn\u011b kv\u011btov\u00e9ho medu, by nem\u011bl b\u00fdt pod\u00e1v\u00e1n d\u011btem do 1 roku v\u011bku. Med m\u016f\u017ee obsahovat spory bakterie Clostridium botulinum, kter\u00e9 jsou ne\u0161kodn\u00e9 pro star\u0161\u00ed d\u011bti a dosp\u011bl\u00e9, ale mohou u kojenc\u016f zp\u016fsobit d\u011btsk\u00fd botulismus. Jde o standardn\u00ed pediatrick\u00e9 doporu\u010den\u00ed, nez\u00e1visl\u00e9 na zna\u010dce \u010di kvalit\u011b medu.<\/p>\n

Jak pou\u017e\u00edvat kv\u011btov\u00fd med ka\u017ed\u00fd den<\/h2>\n

D\u00edky sv\u00e9 jemn\u00e9 chuti je toto nejuniverz\u00e1ln\u011bj\u0161\u00ed odr\u016fda v \u0159ad\u011b Surov\u00e9 Polsk\u00e9 Medy. Skv\u011ble se hod\u00ed do \u010daje, p\u0159idan\u00e9ho a\u017e pot\u00e9, co n\u00e1lev vychladne pod 40 stup\u0148\u016f, aby se nezni\u010dily v\u010del\u00ed enzymy, ale stejn\u011b dob\u0159e funguje i v p\u0159\u00edrodn\u00edm jogurtu, ka\u0161i nebo na kraj\u00edci chleba s m\u00e1slem. P\u0159i pe\u010den\u00ed m\u016f\u017ee nahradit \u010d\u00e1st cukru a dodat kol\u00e1\u010d\u016fm jemnou vl\u00e1\u010dnost, ani\u017e by vnucoval svou vlastn\u00ed v\u00fdraznou chu\u0165, kterou je u lipov\u00e9ho \u010di pohankov\u00e9ho medu obt\u00ed\u017en\u011bj\u0161\u00ed vyv\u00e1\u017eit. Skv\u011ble se hod\u00ed i k sez\u00f3nn\u00edmu ovoci jako topping na tvaroh nebo l\u00edvance.<\/p>\n

U Yerbadoru jsou med a yerba mat\u00e9 p\u0159irozenou dvojic\u00ed u\u017e l\u00e9ta. L\u017ei\u010dka kv\u011btov\u00e9ho medu m\u00edsto cukru v n\u00e1levu yerba mat\u00e9 zjemn\u00ed jeho p\u0159irozenou ho\u0159kost, ani\u017e by zm\u011bnila charakter samotn\u00e9ho n\u00e1levu tak, jako by to ud\u011blal v\u00fdrazn\u011bj\u0161\u00ed pohankov\u00fd med.<\/p>\n

Kolik to stoj\u00ed na jednu porci<\/h2>\n

Sklenice Syrov\u00e9ho Kv\u011btov\u00e9ho Medu o objemu 400 g vydr\u017e\u00ed dlouho. P\u0159i typick\u00e9 porci l\u017ei\u010dky kolem 7 g z n\u00ed z\u00edsk\u00e1te t\u00e9m\u011b\u0159 57 porc\u00ed, tak\u017ee jedna porce stoj\u00ed velmi m\u00e1lo. Na 100 g produktu p\u0159ipad\u00e1 1336 kJ, 0 g tuku, 78 g sacharid\u016f (z toho 68 g cukr\u016f) a 0,3 g b\u00edlkovin, bez soli. Jde t\u00e9m\u011b\u0159 o \u010dist\u00fd nektar, bez p\u0159\u00eddavk\u016f a plniv.<\/p>\n

Produkty, se kter\u00fdmi se vyplat\u00ed za\u010d\u00edt<\/h2>\n

Dv\u011b mo\u017enosti z na\u0161\u00ed \u0159ady Syrov\u00fdch Polsk\u00fdch Med\u016f podle toho, zda hled\u00e1te jednu sklenici na ka\u017ed\u00fd den, nebo d\u00e1rek.<\/p>\n

1. Syrov\u00fd Kv\u011btov\u00fd Med \u2013 400 g<\/h3>\n

Z\u00e1kladn\u00ed produkt tohoto \u010dl\u00e1nku, jemn\u00fd med s prom\u011bnliv\u00fdm, kv\u011btinov\u00fdm chu\u0165ov\u00fdm slo\u017een\u00edm, bez tepeln\u00e9 \u00fapravy a bez p\u0159idan\u00e9ho cukru.<\/p>\n

Pod\u00edvejte se na produkt: Syrov\u00fd Kv\u011btov\u00fd Med \u2013 400 g<\/a> (zjist\u011bte aktu\u00e1ln\u00ed cenu)<\/strong><\/p>\n

2. D\u00e1rkov\u00e1 sada Syrov\u00fd Kv\u011btov\u00fd Med<\/h3>\n

Dv\u011b sklenice kv\u011btov\u00e9ho medu spolu s bukovou medovou ty\u010dinkou, hotov\u00fd d\u00e1rek bez nutnosti dal\u0161\u00edho balen\u00ed.<\/p>\n

Pod\u00edvejte se na produkt: D\u00e1rkov\u00e1 sada Syrov\u00fd Kv\u011btov\u00fd Med<\/a> (zjist\u011bte aktu\u00e1ln\u00ed cenu)<\/strong><\/p>\n

\"D\u00e1rkov\u00e1<\/a><\/figure>\n

\u010casto kladen\u00e9 ot\u00e1zky o kv\u011btov\u00e9m medu<\/h2>\n

M\u016f\u017ee se kv\u011btov\u00fd med d\u00e1vat d\u011btem?<\/strong>
A\u017e po dovr\u0161en\u00ed 1 roku v\u011bku. U kojenc\u016f p\u0159edstavuje med jak\u00e9koli odr\u016fdy riziko d\u011btsk\u00e9ho botulismu kv\u016fli mo\u017en\u00e9 p\u0159\u00edtomnosti spor Clostridium botulinum.<\/p>\n

Pro\u010d se chu\u0165 kv\u011btov\u00e9ho medu li\u0161\u00ed mezi sklenicemi?<\/strong>
Proto\u017ee ka\u017ed\u00e1 d\u00e1vka poch\u00e1z\u00ed z nektaru jin\u00e9 sady kv\u011btin, v z\u00e1vislosti na tom, co kvetlo kolem v\u010del\u00edna v dob\u011b sb\u011bru. Nejde o nekonzistentn\u00ed kvalitu, ale o p\u0159irozenou vlastnost t\u00e9to nejednotn\u00e9 odr\u016fdy.<\/p>\n

Krystalizuje kv\u011btov\u00fd med rychle?<\/strong>
Obvykle ano, \u010dasto b\u011bhem n\u011bkolika t\u00fddn\u016f nebo m\u011bs\u00edc\u016f od sb\u011bru, p\u0159i\u010dem\u017e vytv\u00e1\u0159\u00ed hladkou, kr\u00e9movou strukturu. Jde o norm\u00e1ln\u00ed fyzik\u00e1ln\u00ed proces, ne o vadu nebo zn\u00e1mku p\u0159idan\u00e9ho cukru.<\/p>\n

Jak rozpoznat prav\u00fd syrov\u00fd kv\u011btov\u00fd med od pad\u011blku?<\/strong>
Prav\u00fd syrov\u00fd med \u010dasem krystalizuje a m\u00e1 v\u00fdrazn\u011b r\u016fznorodou, kv\u011btinovou v\u016fni. Medy \u0159ed\u011bn\u00e9 gluk\u00f3zo-frukt\u00f3zov\u00fdm sirupem jsou obvykle jednotn\u011bji sladk\u00e9 a z\u016fst\u00e1vaj\u00ed tekut\u00e9 mnohem d\u00e9le, n\u011bkdy i m\u011bs\u00edce.<\/p>\n

Jak skladovat kv\u011btov\u00fd med?<\/strong>
P\u0159i pokojov\u00e9 teplot\u011b, v pevn\u011b uzav\u0159en\u00e9 sklenici, mimo dosah slune\u010dn\u00edho sv\u011btla. Ledni\u010dka nen\u00ed nutn\u00e1, dokonce urychluje krystalizaci, proto je lep\u0161\u00ed skladovat med v b\u011b\u017en\u00e9 kuchy\u0148sk\u00e9 sk\u0159\u00ed\u0148ce.<\/p>\n

Kv\u011btov\u00fd med je odr\u016fda pro ty, kte\u0159\u00ed oce\u0148uj\u00ed v\u0161estrannost p\u0159ed jednou dominantn\u00ed chut\u00ed. Nep\u0159ekvap\u00ed v\u00e1s intenzitou pohankov\u00e9ho medu ani prysky\u0159i\u010dnou notou lipov\u00e9ho medu, ale skv\u011ble poslou\u017e\u00ed v\u0161ude tam, kde pot\u0159ebujete prostou, dobrou sladkost bez kompromis\u016f.<\/p>\n

V\u00edce o samotn\u00e9m v\u010del\u00edm produktu a jeho odr\u016fd\u00e1ch najdete v \u010dl\u00e1nku o medu na Wikipedii<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Kv\u011btov\u00fd med nem\u00e1 jednu dominantn\u00ed chu\u0165, a pr\u00e1v\u011b to je jeho charakteristick\u00fd rys. M\u00edsto v\u00fdrazn\u00e9, prysky\u0159i\u010dn\u00e9 t\u00f3niny lipov\u00e9ho medu nebo t\u011b\u017ek\u00e9ho, ko\u0159en\u011bn\u00e9ho charakteru pohankov\u00e9ho medu z\u00edsk\u00e1v\u00e1me jemnou, kv\u011btinovou kompozici tvo\u0159enou nektarem z mnoha r\u016fzn\u00fdch rostlin najednou. V tomto \u010dl\u00e1nku se bl\u00ed\u017ee pod\u00edv\u00e1me na Syrov\u00fd Kv\u011btov\u00fd Med zna\u010dky Yerbador: odkud poch\u00e1z\u00ed tato rozmanitost, \u010d\u00edm se skute\u010dn\u011b…<\/p>\n","protected":false},"author":0,"featured_media":57624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-557862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"taxonomy_info":{"category":[{"value":1,"label":"Uncategorised"}]},"featured_image_src_large":["https:\/\/yerbador.com\/wp-content\/uploads\/2023\/11\/WIELOKWIAT.webp",540,540,false],"author_info":{"display_name":"","author_link":"https:\/\/yerbador.com\/cs\/author\/"},"comment_info":0,"category_info":[{"term_id":1,"name":"Uncategorised","slug":"uncategorised","term_group":0,"term_taxonomy_id":1,"taxonomy":"category","description":"","parent":0,"count":130,"filter":"raw","cat_ID":1,"category_count":130,"category_description":"","cat_name":"Uncategorised","category_nicename":"uncategorised","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts\/557862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/comments?post=557862"}],"version-history":[{"count":1,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts\/557862\/revisions"}],"predecessor-version":[{"id":557866,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/posts\/557862\/revisions\/557866"}],"wp:attachment":[{"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/media?parent=557862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/categories?post=557862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yerbador.com\/cs\/wp-json\/wp\/v2\/tags?post=557862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}