{"version":"1.0","provider_name":"FoodTimes","provider_url":"https:\/\/www.foodtimes.eu\/it\/","author_name":"Marta Strinati","author_url":"https:\/\/www.foodtimes.eu\/it\/author\/marta-strinati\/","title":"Salicornia, l'asparago di mare resiliente - FoodTimes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"PsP9yolrtt\"><a href=\"https:\/\/www.foodtimes.eu\/it\/sistemi-alimentari\/salicornia-lasparago-di-mare-resiliente\/\">Salicornia, l&#8217;asparago di mare resiliente<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.foodtimes.eu\/it\/sistemi-alimentari\/salicornia-lasparago-di-mare-resiliente\/embed\/#?secret=PsP9yolrtt\" width=\"600\" height=\"338\" title=\"&#8220;Salicornia, l&#8217;asparago di mare resiliente&#8221; &#8212; FoodTimes\" data-secret=\"PsP9yolrtt\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.foodtimes.eu\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2019\/12\/salicornia.png","thumbnail_width":640,"thumbnail_height":400,"description":"La\u00a0Salicornia, nota anche come\u00a0asparago di mare, \u00e8 una pianta spontanea di aree marine e paludose e tuttavia resiliente, tanto da\u00a0prestarsi a nutrire il pianeta nelle difficili condizioni climatiche in divenire. La sua coltivazione ha preso il via in diversi Paesi, con il sostegno della ricerca scientifica che ne evidenzia interessanti propriet\u00e0 per nutrizione e\u00a0salute. Salicornia, [&hellip;]"}