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 | 99 kCal | 1684 kCal | 5.9% | 6% | 1701 g |
| Protein | 4.41 g | 76 g | 5.8% | 5.9% | 1723 g |
| lemak | 5.53 g | 56 g | 9.9% | 10% | 1013 g |
| Karbohidrat | 6.95 g | 219 g | 3.2% | 3.2% | 3151 g |
| Serat Alimentary | 0.9 g | 20 g | 4.5% | 4.5% | 2222 g |
| Water | 80.78 g | 2273 g | 3.6% | 3.6% | 2814 g |
| Ash | 1.43 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 11 μg | 900 μg | 1.2% | 1.2% | 8182 g |
| carotenes alpha | 53 μg | ~ | |||
| beta Karoten | 0.106 mg | 5 mg | 2.1% | 2.1% | 4717 g |
| beta Cryptoxanthin | 3 μg | ~ | |||
| Lycopene | 28 μg | ~ | |||
| Lutein + Zeaxanthin | 4 μg | ~ | |||
| Vitamin B1, tiamin | 0.073 mg | 1.5 mg | 4.9% | 4.9% | 2055 g |
| Vitamin B2, riboflavin | 0.053 mg | 1.8 mg | 2.9% | 2.9% | 3396 g |
| Vitamin B4, kolin | 15.6 mg | 500 mg | 3.1% | 3.1% | 3205 g |
| Vitamin B5, pantotenat | 0.12 mg | 5 mg | 2.4% | 2.4% | 4167 g |
| Vitamin B6, pyridoxine | 0.087 mg | 2 mg | 4.4% | 4.4% | 2299 g |
| Vitamin B9, folat | 14 μg | 400 μg | 3.5% | 3.5% | 2857 g |
| Vitamin B12, kobalamin | 0.5 μg | 3 μg | 16.7% | 16.9% | 600 g |
| Vitamin C, askorbik | 0.7 mg | 90 mg | 0.8% | 0.8% | 12857 g |
| Vitamin E, alpha tokoferol, TE | 0.27 mg | 15 mg | 1.8% | 1.8% | 5556 g |
| tokoferol beta | 0.01 mg | ~ | |||
| Rentang tokoferol | 0.01 mg | ~ | |||
| Vitamin K, phylloquinone | 6.2 μg | 120 μg | 5.2% | 5.3% | 1935 g |
| Vitamin PP, NO | 1.096 mg | 20 mg | 5.5% | 5.6% | 1825 g |
| Betaine | 1.8 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 163 mg | 2500 mg | 6.5% | 6.6% | 1534 g |
| Kalsium, Ca | 12 mg | 1000 mg | 1.2% | 1.2% | 8333 g |
| Magnesium, mg | 8 mg | 400 mg | 2% | 2% | 5000 g |
| Natrium, Na | 388 mg | 1300 mg | 29.8% | 30.1% | 335 g |
| Belerang, S | 44.1 mg | 1000 mg | 4.4% | 4.4% | 2268 g |
| Fosfor, P | 42 mg | 800 mg | 5.3% | 5.4% | 1905 g |
| Lacak Unsur | |||||
| Wesi, Fe | 2.48 mg | 18 mg | 13.8% | 13.9% | 726 g |
| Manganese, Mbak | 0.059 mg | 2 mg | 3% | 3% | 3390 g |
| Tembaga, Cu | 141 μg | 1000 μg | 14.1% | 14.2% | 709 g |
| Selenium, Yen | 4.7 μg | 55 μg | 8.5% | 8.6% | 1170 g |
| Fluorin, F | 56.5 μg | 4000 μg | 1.4% | 1.4% | 7080 g |
| Seng, Zn | 1 mg | 12 mg | 8.3% | 8.4% | 1200 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 5.43 g | ~ | |||
| Mono- lan disakarida (gula) | 1.76 g | maksimal 100 г | |||
| Glukosa (dextrose) | 0.95 g | ~ | |||
| sukrose | 0.48 g | ~ | |||
| fruktosa | 0.33 g | ~ | |||
| Asam Amino Penting | |||||
| Arginin * | 0.2 g | ~ | |||
| valine | 0.182 g | ~ | |||
| Histidin * | 0.103 g | ~ | |||
| Isoleucine | 0.148 g | ~ | |||
| leucine | 0.271 g | ~ | |||
| lisin | 0.239 g | ~ | |||
| methionine | 0.09 g | ~ | |||
| threonine | 0.157 g | ~ | |||
| tryptophan | 0.02 g | ~ | |||
| fenilalanin | 0.147 g | ~ | |||
| Asam amino sing bisa diganti | |||||
| alanin | 0.242 g | ~ | |||
| Asam partikel | 0.382 g | ~ | |||
| glycine | 0.252 g | ~ | |||
| Asam glutamat | 0.705 g | ~ | |||
| Prolin | 0.208 g | ~ | |||
| serine | 0.156 g | ~ | |||
| tirosin | 0.084 g | ~ | |||
| cysteine | 0.04 g | ~ | |||
| Steroid | |||||
| kolesterol | 13 mg | maks 300 mg | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 2.185 g | maksimal 18.7 г | |||
| 12: 0 | 0.01 g | ~ | |||
| 14: 0 Myristic | 0.169 g | ~ | |||
| 15: 0 Pentadekanoik | 0.028 g | ~ | |||
| 16: 0 Palmitic | 1.232 g | ~ | |||
| Margasin 17-0 | 0.066 g | ~ | |||
| 18: 0 Stearin | 0.673 g | ~ | |||
| 20: 0 Arakinis | 0.007 g | ~ | |||
| Asam lemak tak jenuh tunggal | 2.543 g | min 16.8 г | 15.1% | 15.3% | |
| 14: 1 Myristoleic | 0.056 g | ~ | |||
| 16: 1 Palmitoleik | 0.227 g | ~ | |||
| 17: 1 Heptadetik | 0.064 g | ~ | |||
| 18:1 Olein (omega-9) | 2.15 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.036 g | ~ | |||
| 22:1 Erucova (omega-9) | 0.01 g | ~ | |||
| Asam lemak polimaturaturasi | 0.251 g | saka 11.2 kanggo 20.6 | 2.2% | 2.2% | |
| 18: 2 Linolik | 0.2 g | ~ | |||
| 18: 3 Linolen | 0.034 g | ~ | |||
| 18: 4 Omega-3 pati | 0.017 g | ~ | |||
| Omega-3 asam lemak | 0.051 g | saka 0.9 kanggo 3.7 | 5.7% | 5.8% | |
| Omega-6 asam lemak | 0.2 g | saka 4.7 kanggo 16.8 | 4.3% | 4.3% |
Nilai energi yaiku 99 kkal.
- porsi = 232 g (229.7 kCal)
Rebus daging sapi, dikemas kaleng sugih karo vitamin lan mineral kayata: vitamin B12 - 16,7%, zat besi - 13,8%, tembaga - 14,1%
- vitamin B12 nduweni peran penting ing metabolisme lan konversi asam amino. Folat lan vitamin B12 minangka vitamin sing ana gandhengane lan kalebu pembentukan getih. Kekurangan vitamin B12 nyebabake pangembangan kekurangan folat sebagean utawa sekunder, uga anemia, leukopenia, trombositopenia.
- Iron minangka bagean saka protein saka macem-macem fungsi, kalebu enzim. Melu transportasi elektron, oksigen, njamin proses reaksi redoks lan aktivasi peroksidasi. Konsumsi ora cukup nyebabake anemia hypochromic, atoni otot balung kekurangan myoglobin, tambah lemes, miokardiopati, gastritis atropik.
- tembaga minangka bagean saka enzim kanthi kegiatan redoks lan melu metabolisme zat besi, stimulasi panyerapan protein lan karbohidrat. Melu proses nyedhiyakake jaringan awak manungsa kanthi oksigen. Kekurangan kasebut diwujudake dening kelainan nalika pembentukan sistem kardiovaskular lan kerangka, pangembangan displasia jaringan ikat.
Tags: isi kalori 99 kkal, komposisi kimia, nilai nutrisi, vitamin, mineral, apa gunane Sapi daging sapi, dikemas kaleng, kalori, nutrisi, sifat sing migunani Rebus daging sapi