Caa Kembang kol kembang rebus
| cauliflower | 800.0 (gram) |
| butter | 4.0 (sendok meja) |
| roti | 2.0 (sendok meja) |
| uyah meja | 1.0 (sendhok teh) |
Cara nyiyapake
Baguse kubis menyang kembang api ing banyu sing umob asin, sing bisa ditambahake susu utawa cuka kanggo njaga warna putih saka kubis kasebut. Masak nganggo geni sing sithik, banjur angkat saka banyu nganggo sendok sing diiris, adhem banyu ing saringan, pasang sajian, tuang karo butter sing wis ilang lan taburi roti panggang.
Sampeyan bisa nggawe resep dhewe kanthi njupuk ilang vitamin lan mineral sing nggunakake kalkulator resep ing aplikasi kasebut.
Nilai nutrisi lan komposisi kimia.
Tabel kasebut nuduhake isi nutrisi (kalori, protein, lemak, karbohidrat, vitamin lan mineral) saben 100 gram bagean sing bisa dipangan.
| Gondho | Quantity | Norm ** | % norma ing 100 g | % norma ing 100 kkal | 100% normal |
| Nilai kalori | 178.8 kCal | 1684 kCal | 10.6% | 5.9% | 942 g |
| Protein | 1.3 g | 76 g | 1.7% | 1% | 5846 g |
| lemak | 18.3 g | 56 g | 32.7% | 18.3% | 306 g |
| Karbohidrat | 2.3 g | 219 g | 1.1% | 0.6% | 9522 g |
| asam organik | 53.2 g | ~ | |||
| Serat Alimentary | 2.9 g | 20 g | 14.5% | 8.1% | 690 g |
| Water | 65.3 g | 2273 g | 2.9% | 1.6% | 3481 g |
| Ash | 0.7 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 12.4% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, tiamin | 0.06 mg | 1.5 mg | 4% | 2.2% | 2500 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 2.5% | 2250 g |
| Vitamin B5, pantotenat | 0.5 mg | 5 mg | 10% | 5.6% | 1000 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 2.5% | 2222 g |
| Vitamin B9, folat | 13.3 μg | 400 μg | 3.3% | 1.8% | 3008 g |
| Vitamin C, askorbik | 26.4 mg | 90 mg | 29.3% | 16.4% | 341 g |
| Vitamin D, kalsium | 0.04 μg | 10 μg | 0.4% | 0.2% | 25000 g |
| Vitamin E, alpha tokoferol, TE | 0.6 mg | 15 mg | 4% | 2.2% | 2500 g |
| Vitamin H, Biotin | 0.9 μg | 50 μg | 1.8% | 1% | 5556 g |
| Vitamin PP, NO | 0.6158 mg | 20 mg | 3.1% | 1.7% | 3248 g |
| Niacin | 0.4 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 75.2 mg | 2500 mg | 3% | 1.7% | 3324 g |
| Kalsium, Ca | 21.6 mg | 1000 mg | 2.2% | 1.2% | 4630 g |
| Magnesium, mg | 9.1 mg | 400 mg | 2.3% | 1.3% | 4396 g |
| Natrium, Na | 8.7 mg | 1300 mg | 0.7% | 0.4% | 14943 g |
| Belerang, S | 2.5 mg | 1000 mg | 0.3% | 0.2% | 40000 g |
| Fosfor, P | 31.2 mg | 800 mg | 3.9% | 2.2% | 2564 g |
| Klorin, Cl | 819.9 mg | 2300 mg | 35.6% | 19.9% | 281 g |
| Lacak Unsur | |||||
| Wesi, Fe | 0.9 mg | 18 mg | 5% | 2.8% | 2000 g |
| Kobalt, Kab | 0.2 μg | 10 μg | 2% | 1.1% | 5000 g |
| Manganese, Mbak | 0.0039 mg | 2 mg | 0.2% | 0.1% | 51282 g |
| Tembaga, Cu | 4.3 μg | 1000 μg | 0.4% | 0.2% | 23256 g |
| Molibdenum, Mo. | 1.5 μg | 70 μg | 2.1% | 1.2% | 4667 g |
| Seng, Zn | 0.0302 mg | 12 mg | 0.3% | 0.2% | 39735 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.2 g | ~ | |||
| Mono- lan disakarida (gula) | 2 g | maksimal 100 г |
Nilai energi yaiku 178,8 kkal.
Kembang kol rebus sugih ing vitamin lan mineral kayata: vitamin A - 22,2%, vitamin C - 29,3%, klorin - 35,6%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- vitamin C melu reaksi redoks, fungsi sistem kekebalan awak, ningkatake penyerapan zat besi. Kekirangan nyebabake permen karet sing ngeculake lan getihen, irung irung amarga tambah permeabilitas lan kerapuhan kapiler getih.
- Klorin perlu kanggo pembentukan lan metune asam klorida ing awak.
Isi kalori lan KOMPOSISI KIMIA ING RESEP BAHAN Kembang kol rebus PER 100 g
- 30 kCal
- 661 kCal
- 0 kCal
Tags: Cara masak, isi kalori 178,8 kkal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak Kembang kol rebus, resep, kalori, nutrisi