Nilai nutrisi lan komposisi kimia.
| Gondho | Quantity | Norm ** | % norma ing 100 g | % norma ing 100 kkal | 100% normal |
| Nilai kalori | 11 kCal | 1684 kCal | 0.7% | 6.4% | 15309 g |
| Protein | 0.7 g | 76 g | 0.9% | 8.2% | 10857 g |
| lemak | 0.1 g | 56 g | 0.2% | 1.8% | 56000 g |
| Karbohidrat | 1.9 g | 219 g | 0.9% | 8.2% | 11526 g |
| asam organik | 0.1 g | ~ | |||
| Serat Alimentary | 0.7 g | 20 g | 3.5% | 31.8% | 2857 g |
| Water | 96 g | 2273 g | 4.2% | 38.2% | 2368 g |
| Ash | 0.5 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 2.7% | 30000 g |
| beta Karoten | 0.02 mg | 5 mg | 0.4% | 3.6% | 25000 g |
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 18.2% | 5000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 10% | 9000 g |
| Vitamin B4, kolin | 6 mg | 500 mg | 1.2% | 10.9% | 8333 g |
| Vitamin B5, pantotenat | 0.25 mg | 5 mg | 5% | 45.5% | 2000 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 18.2% | 5000 g |
| Vitamin B9, folat | 4 μg | 400 μg | 1% | 9.1% | 10000 g |
| Vitamin C, askorbik | 7 mg | 90 mg | 7.8% | 70.9% | 1286 g |
| Vitamin E, alpha tokoferol, TE | 0.1 mg | 15 mg | 0.7% | 6.4% | 15000 g |
| Vitamin H, Biotin | 0.9 μg | 50 μg | 1.8% | 16.4% | 5556 g |
| Vitamin K, phylloquinone | 16.4 μg | 120 μg | 13.7% | 124.5% | 732 g |
| Vitamin PP, NO | 0.3 mg | 20 mg | 1.5% | 13.6% | 6667 g |
| Niacin | 0.2 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 196 mg | 2500 mg | 7.8% | 70.9% | 1276 g |
| Kalsium, Ca | 17 mg | 1000 mg | 1.7% | 15.5% | 5882 g |
| Silicon, Ya | 53 mg | 30 mg | 176.7% | 1606.4% | 57 g |
| Magnesium, mg | 14 mg | 400 mg | 3.5% | 31.8% | 2857 g |
| Natrium, Na | 7 mg | 1300 mg | 0.5% | 4.5% | 18571 g |
| Belerang, S | 6.5 mg | 1000 mg | 0.7% | 6.4% | 15385 g |
| Fosfor, P | 30 mg | 800 mg | 3.8% | 34.5% | 2667 g |
| Klorin, Cl | 25 mg | 2300 mg | 1.1% | 10% | 9200 g |
| Lacak Unsur | |||||
| Aluminium, Al | 425 μg | ~ | |||
| Bohr, B. | 1.5 μg | ~ | |||
| Wesi, Fe | 0.5 mg | 18 mg | 2.8% | 25.5% | 3600 g |
| Iodin, aku | 0.1 μg | 150 μg | 0.1% | 0.9% | 150000 g |
| Kobalt, Kab | 1 μg | 10 μg | 10% | 90.9% | 1000 g |
| Manganese, Mbak | 0.079 mg | 2 mg | 4% | 36.4% | 2532 g |
| Tembaga, Cu | 41 μg | 1000 μg | 4.1% | 37.3% | 2439 g |
| Molibdenum, Mo. | 1 μg | 70 μg | 1.4% | 12.7% | 7000 g |
| Nickel, ni | 0.01 μg | ~ | |||
| Selenium, Yen | 0.3 μg | 55 μg | 0.5% | 4.5% | 18333 g |
| Fluorin, F | 1.3 μg | 4000 μg | 307692 g | ||
| Krom, Kr | 1.7 μg | 50 μg | 3.4% | 30.9% | 2941 g |
| Seng, Zn | 0.2 mg | 12 mg | 1.7% | 15.5% | 6000 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.1 g | ~ | |||
| Mono- lan disakarida (gula) | 1.8 g | maksimal 100 г | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.037 g | maksimal 18.7 г | |||
| Asam lemak polimaturaturasi | |||||
| Omega-3 asam lemak | 0.005 g | saka 0.9 kanggo 3.7 | 0.6% | 5.5% | |
| Omega-6 asam lemak | 0.028 g | saka 4.7 kanggo 16.8 | 0.6% | 5.5% |
Nilai energi yaiku 11 kkal.
- vitamin K ngatur pembekuan getih. Kekurangan vitamin K nyebabake nambah wektu pembekuan getih, isi prothrombin sing diturunake ing getih.
- Silicon kalebu komponen struktural ing glikosaminoglikan lan ngrangsang sintesis kolagen.
Nilai energi, utawa konten kalori Yaiku jumlah energi sing dibebasake ing awak manungsa saka panganan sajrone pencernaan. Nilai energi produk diukur ing kilo-kalori (kkal) utawa kilo-joules (kJ) saben 100 gram. produk. Kilokalori sing digunakake kanggo ngukur nilai energi panganan uga diarani "kalori panganan," saengga ater-ater kilo asring diilangake nalika nemtokake kalori ing (kilo) kalori. Sampeyan bisa ndeleng tabel energi rinci kanggo produk Rusia.
Nilai nutrisi - isi karbohidrat, lemak lan protein ing produk.
Nilai nutrisi produk panganan - sawetara sifat produk panganan, ing ngarsane kabutuhan fisiologis wong kanggo bahan lan energi sing dibutuhake.
vitamins, bahan organik sing dibutuhake kanthi jumlah sithik sajrone diet manungsa lan umure vertebrata. Vitamin biasane disintesis dening tanduran tinimbang kewan. Kabutuhan manungsa saben dina kanggo vitamin mung sawetara miligram utawa mikrogram. Ora kaya bahan anorganik, vitamin bakal rusak amarga dadi panas banget. Akeh vitamin sing ora stabil lan "ilang" sajrone masak utawa ngolah panganan.