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 | 239 kCal | 1684 kCal | 14.2% | 5.9% | 705 g |
| Protein | 3.61 g | 76 g | 4.8% | 2% | 2105 g |
| lemak | 0.76 g | 56 g | 1.4% | 0.6% | 7368 g |
| Karbohidrat | 53.13 g | 219 g | 24.3% | 10.2% | 412 g |
| Serat Alimentary | 8.2 g | 20 g | 41% | 17.2% | 244 g |
| Water | 31.8 g | 2273 g | 1.4% | 0.6% | 7148 g |
| Ash | 2.5 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 108 μg | 900 μg | 12% | 5% | 833 g |
| carotenes alpha | 3 μg | ~ | |||
| beta Karoten | 1.074 mg | 5 mg | 21.5% | 9% | 466 g |
| beta Cryptoxanthin | 444 μg | ~ | |||
| Lutein + Zeaxanthin | 559 μg | ~ | |||
| Vitamin B1, tiamin | 0.002 mg | 1.5 mg | 0.1% | 75000 g | |
| Vitamin B2, riboflavin | 0.212 mg | 1.8 mg | 11.8% | 4.9% | 849 g |
| Vitamin B4, kolin | 12.7 mg | 500 mg | 2.5% | 1% | 3937 g |
| Vitamin B5, pantotenat | 0.564 mg | 5 mg | 11.3% | 4.7% | 887 g |
| Vitamin B6, pyridoxine | 0.067 mg | 2 mg | 3.4% | 1.4% | 2985 g |
| Vitamin C, askorbik | 4.8 mg | 90 mg | 5.3% | 2.2% | 1875 g |
| Vitamin E, alpha tokoferol, TE | 0.19 mg | 15 mg | 1.3% | 0.5% | 7895 g |
| Vitamin K, phylloquinone | 15.7 μg | 120 μg | 13.1% | 5.5% | 764 g |
| Vitamin PP, NO | 4.375 mg | 20 mg | 21.9% | 9.2% | 457 g |
| Makronutrien | |||||
| Kalium, K | 996 mg | 2500 mg | 39.8% | 16.7% | 251 g |
| Kalsium, Ca | 28 mg | 1000 mg | 2.8% | 1.2% | 3571 g |
| Magnesium, mg | 42 mg | 400 mg | 10.5% | 4.4% | 952 g |
| Natrium, Na | 7 mg | 1300 mg | 0.5% | 0.2% | 18571 g |
| Belerang, S | 36.1 mg | 1000 mg | 3.6% | 1.5% | 2770 g |
| Fosfor, P | 119 mg | 800 mg | 14.9% | 6.2% | 672 g |
| Lacak Unsur | |||||
| Wesi, Fe | 4.06 mg | 18 mg | 22.6% | 9.5% | 443 g |
| Manganese, Mbak | 0.305 mg | 2 mg | 15.3% | 6.4% | 656 g |
| Tembaga, Cu | 364 μg | 1000 μg | 36.4% | 15.2% | 275 g |
| Selenium, Yen | 0.5 μg | 55 μg | 0.9% | 0.4% | 11000 g |
| Seng, Zn | 0.57 mg | 12 mg | 4.8% | 2% | 2105 g |
| Karbohidrat sing bisa dicerna | |||||
| Mono- lan disakarida (gula) | 41.74 g | maksimal 100 г | |||
| Glukosa (dextrose) | 12.83 g | ~ | |||
| sukrose | 15.42 g | ~ | |||
| fruktosa | 13.49 g | ~ | |||
| Asam Amino Penting | |||||
| Arginin * | 0.092 g | ~ | |||
| valine | 0.197 g | ~ | |||
| Histidin * | 0.067 g | ~ | |||
| Isoleucine | 0.104 g | ~ | |||
| leucine | 0.204 g | ~ | |||
| lisin | 0.116 g | ~ | |||
| methionine | 0.087 g | ~ | |||
| threonine | 0.141 g | ~ | |||
| tryptophan | 0.01 g | ~ | |||
| fenilalanin | 0.114 g | ~ | |||
| Asam amino sing bisa diganti | |||||
| alanin | 0.215 g | ~ | |||
| Asam partikel | 0.602 g | ~ | |||
| glycine | 0.126 g | ~ | |||
| Asam glutamat | 0.548 g | ~ | |||
| Prolin | 0.152 g | ~ | |||
| serine | 0.167 g | ~ | |||
| tirosin | 0.094 g | ~ | |||
| cysteine | 0.029 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.082 g | maksimal 18.7 г | |||
| 16: 0 Palmitic | 0.071 g | ~ | |||
| 18: 0 Stearin | 0.01 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.278 g | min 16.8 г | 1.7% | 0.7% | |
| 16: 1 Palmitoleik | 0.006 g | ~ | |||
| 18:1 Olein (omega-9) | 0.272 g | ~ | |||
| Asam lemak polimaturaturasi | 0.367 g | saka 11.2 kanggo 20.6 | 3.3% | 1.4% | |
| 18: 2 Linolik | 0.358 g | ~ | |||
| 18: 3 Linolen | 0.009 g | ~ | |||
| 20: 4 Arachidonic | 0.002 g | ~ | |||
| Omega-3 asam lemak | 0.009 g | saka 0.9 kanggo 3.7 | 1% | 0.4% | |
| Omega-6 asam lemak | 0.36 g | saka 4.7 kanggo 16.8 | 7.7% | 3.2% |
Nilai energi yaiku 239 kkal.
- tuwung, halves = 160 g (382.4 kCal)
- setengah = 13 g (31.1 kCal)
Peach garing kaya vitamin lan mineral kayata: vitamin A – 12%, beta-karoten – 21,5%, vitamin B2 – 11,8%, vitamin B5 – 11,3%, vitamin K – 13,1%, vitamin PP – 21,9%, kalium - 39,8%, fosfor - 14,9%, wesi - 22,6%, mangan - 15,3%, tembaga - 36,4%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- B-karoten minangka provitamin A lan nduweni sifat antioksidan. 6 mcg beta-karoten padha karo 1 mcg vitamin A.
- vitamin B2 melu reaksi redoks, nambah sensitivitas warna analisa visual lan adaptasi peteng. Asupan vitamin B2 sing ora cekap diiringi pelanggaran kondisi kulit, membran lendhut, gangguan cahaya lan penglihatan surup.
- vitamin B5 melu protein, lemak, metabolisme karbohidrat, metabolisme kolesterol, sintesis saka pirang-pirang hormon, hemoglobin, ningkatake penyerapan asam amino lan gula ing usus, ndhukung fungsi korteks adrenal. Kurang asam pantotenat bisa nyebabake kerusakan kulit lan membran lendhut.
- vitamin K ngatur pembekuan getih. Kekurangan vitamin K nyebabake nambah wektu pembekuan getih, isi prothrombin sing diturunake ing getih.
- Vitamin PP melu reaksi redoks metabolisme energi. Asupan vitamin sing ora cekap diiringi gangguan kondisi normal kulit, saluran gastrointestinal lan sistem saraf.
- kalium minangka ion intraselular utama sing melu regulasi keseimbangan banyu, asam lan elektrolit, melu proses impul saraf, regulasi tekanan.
- fosfor melu akeh proses fisiologis, kalebu metabolisme energi, ngatur keseimbangan asam-basa, yaiku bagean saka fosfolipid, nukleotida lan asam nukleat, perlu kanggo mineralisasi balung lan untu. Kekirangan nyebabake anorexia, anemia, rickets.
- 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.
- Manganese melu pembentukan balung lan jaringan ikat, minangka bagean saka enzim sing melu metabolisme asam amino, karbohidrat, katekolamin; penting kanggo sintesis kolesterol lan nukleotida. Konsumsi sing ora cukup diiringi rasa mudhun sing alon, kelainan ing sistem reproduksi, nambah fragility jaringan tulang, kelainan karbohidrat lan metabolisme lipid.
- 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 239 kkal, komposisi kimia, nilai nutrisi, vitamins, mineral, apa keuntungan saka peach garing, kalori, nutrisi, sifat migunani saka peach garing.