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 | 426 kCal | 1684 kCal | 25.3% | 5.9% | 395 g |
| Protein | 5 g | 76 g | 6.6% | 1.5% | 1520 g |
| lemak | 42.42 g | 56 g | 75.8% | 17.8% | 132 g |
| Karbohidrat | 4.44 g | 219 g | 2% | 0.5% | 4932 g |
| Serat Alimentary | 1.7 g | 20 g | 8.5% | 2% | 1176 g |
| Water | 43.08 g | 2273 g | 1.9% | 0.4% | 5276 g |
| Ash | 3.35 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 2.3% | 1000 g |
| beta Karoten | 1.075 mg | 5 mg | 21.5% | 5% | 465 g |
| beta Cryptoxanthin | 12 μg | ~ | |||
| Lutein + Zeaxanthin | 917 μg | ~ | |||
| Vitamin B1, tiamin | 0.093 mg | 1.5 mg | 6.2% | 1.5% | 1613 g |
| Vitamin B2, riboflavin | 0.307 mg | 1.8 mg | 17.1% | 4% | 586 g |
| Vitamin B4, kolin | 13.7 mg | 500 mg | 2.7% | 0.6% | 3650 g |
| Vitamin B5, pantotenat | 0.255 mg | 5 mg | 5.1% | 1.2% | 1961 g |
| Vitamin B6, pyridoxine | 0.178 mg | 2 mg | 8.9% | 2.1% | 1124 g |
| Vitamin C, askorbik | 0.1 mg | 90 mg | 0.1% | 90000 g | |
| Vitamin E, alpha tokoferol, TE | 8.86 mg | 15 mg | 59.1% | 13.9% | 169 g |
| Rentang tokoferol | 15.77 mg | ~ | |||
| tokoferol | 5.19 mg | ~ | |||
| Vitamin K, phylloquinone | 193.8 μg | 120 μg | 161.5% | 37.9% | 62 g |
| Vitamin PP, NO | 0.738 mg | 20 mg | 3.7% | 0.9% | 2710 g |
| Betaine | 0.6 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 205 mg | 2500 mg | 8.2% | 1.9% | 1220 g |
| Kalsium, Ca | 173 mg | 1000 mg | 17.3% | 4.1% | 578 g |
| Magnesium, mg | 45 mg | 400 mg | 11.3% | 2.7% | 889 g |
| Natrium, Na | 998 mg | 1300 mg | 76.8% | 18% | 130 g |
| Belerang, S | 50 mg | 1000 mg | 5% | 1.2% | 2000 g |
| Fosfor, P | 132 mg | 800 mg | 16.5% | 3.9% | 606 g |
| Lacak Unsur | |||||
| Wesi, Fe | 0.88 mg | 18 mg | 4.9% | 1.2% | 2045 g |
| Manganese, Mbak | 0.633 mg | 2 mg | 31.7% | 7.4% | 316 g |
| Tembaga, Cu | 145 μg | 1000 μg | 14.5% | 3.4% | 690 g |
| Selenium, Yen | 5.5 μg | 55 μg | 10% | 2.3% | 1000 g |
| Seng, Zn | 0.88 mg | 12 mg | 7.3% | 1.7% | 1364 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.24 g | ~ | |||
| Mono- lan disakarida (gula) | 1.92 g | maksimal 100 г | |||
| Glukosa (dextrose) | 0.47 g | ~ | |||
| fruktosa | 1.45 g | ~ | |||
| Asam lemak | |||||
| transgender | 0.194 g | maksimal 1.9 г | |||
| lemak trans monounsaturated | 0.087 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 7.362 g | maksimal 18.7 г | |||
| 4: 0 Lengo | 0.054 g | ~ | |||
| 6-0 nilon | 0.043 g | ~ | |||
| 8: 0 Kapsul | 0.027 g | ~ | |||
| 10: 0 Capric | 0.065 g | ~ | |||
| 12: 0 | 0.075 g | ~ | |||
| 14: 0 Myristic | 0.262 g | ~ | |||
| 15: 0 Pentadekanoik | 0.03 g | ~ | |||
| 16: 0 Palmitic | 5.058 g | ~ | |||
| Margasin 17-0 | 0.045 g | ~ | |||
| 18: 0 Stearin | 1.425 g | ~ | |||
| 20: 0 Arakinis | 0.158 g | ~ | |||
| 22: 0 | 0.083 g | ~ | |||
| 24: 0 Lignoserik | 0.036 g | ~ | |||
| Asam lemak tak jenuh tunggal | 19.351 g | min 16.8 г | 115.2% | 27% | |
| 14: 1 Myristoleic | 0.025 g | ~ | |||
| 16: 1 Palmitoleik | 0.329 g | ~ | |||
| 16: 1 pwt | 0.321 g | ~ | |||
| 16: 1 kesupen | 0.008 g | ~ | |||
| 17: 1 Heptadetik | 0.035 g | ~ | |||
| 18:1 Olein (omega-9) | 18.731 g | ~ | |||
| 18: 1 pwt | 18.654 g | ~ | |||
| 18: 1 kesupen | 0.077 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.213 g | ~ | |||
| 22:1 Erucova (omega-9) | 0.009 g | ~ | |||
| 22: 1 pwt | 0.007 g | ~ | |||
| 22: 1 kesupen | 0.002 g | ~ | |||
| 24: 1 Nervonik, cis (omega-9) | 0.009 g | ~ | |||
| Asam lemak polimaturaturasi | 13.74 g | saka 11.2 kanggo 20.6 | 100% | 23.5% | |
| 18: 2 Linolik | 11.804 g | ~ | |||
| 18: 2 trans isomer, ora ditemtokake | 0.054 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 11.722 g | ~ | |||
| 18: 2 Asam Linoleat Konjugasi | 0.028 g | ~ | |||
| 18: 3 Linolen | 1.865 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 1.747 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenik | 0.065 g | ~ | |||
| 18: 3 trans (isomer liyane) | 0.053 g | ~ | |||
| 20: 2 Eikosadienoik, Omega-6, cis, cis | 0.015 g | ~ | |||
| 20: 3 Eicosatriene | 0.004 g | ~ | |||
| 20:3 Omega-6 | 0.002 g | ~ | |||
| 20: 4 Arachidonic | 0.05 g | ~ | |||
| Omega-3 asam lemak | 1.748 g | saka 0.9 kanggo 3.7 | 100% | 23.5% | |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.001 g | ~ | |||
| Omega-6 asam lemak | 11.854 g | saka 4.7 kanggo 16.8 | 100% | 23.5% |
Nilai energi yaiku 426 kkal.
Saus pesto, siyap dipangan, rak wis stabil sugih karo vitamin lan mineral kayata: beta-karoten - 21,5%, vitamin B2 - 17,1%, vitamin E - 59,1%, vitamin K - 161,5%, kalsium - 17,3%, magnesium - 11,3%, fosfor - 16,5%, mangan - 31,7%, tembaga - 14,5%
- 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 e duwe sifat antioksidan, perlu kanggo fungsi gonad, otot jantung, minangka stabiliser universal membran sel. Kanthi kekurangan vitamin E, diamati hemolisis eritrosit lan kelainan neurologis.
- vitamin K ngatur pembekuan getih. Kekurangan vitamin K nyebabake nambah wektu pembekuan getih, isi prothrombin sing diturunake ing getih.
- calcium minangka komponen utama balung kita, minangka regulator sistem saraf, melu kontraksi otot. Kekurangan kalsium nyebabake demineralisasi tulang punggung, balung panggul lan ekstremitas ngisor, nambah risiko osteoporosis.
- Magnesium melu metabolisme energi, sintesis protein, asam nukleat, duwe efek stabil ing membran, perlu kanggo njaga homeostasis kalsium, kalium lan sodium. Kurang magnesium nyebabake hypomagnesemia, tambah risiko kena hipertensi, penyakit jantung.
- 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.
- 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 426 kkal, komposisi kimia, nilai nutrisi, vitamin, mineral, saos Pesto sing migunani, siap dipangan, stabil, kalori, nutrisi, sifat sing migunani saos Pesto, siap dipangan, stabil