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 | 22 kCal | 1684 kCal | 1.3% | 5.9% | 7655 g |
| Protein | 0.6 g | 76 g | 0.8% | 3.6% | 12667 g |
| lemak | 0.1 g | 56 g | 0.2% | 0.9% | 56000 g |
| Karbohidrat | 3.79 g | 219 g | 1.7% | 7.7% | 5778 g |
| Serat Alimentary | 0.8 g | 20 g | 4% | 18.2% | 2500 g |
| Water | 93.5 g | 2273 g | 4.1% | 18.6% | 2431 g |
| Ash | 1.21 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 78 μg | 900 μg | 8.7% | 39.5% | 1154 g |
| carotenes alpha | 210 μg | ~ | |||
| beta Karoten | 0.83 mg | 5 mg | 16.6% | 75.5% | 602 g |
| Lycopene | 9660 μg | ~ | |||
| Lutein + Zeaxanthin | 80 μg | ~ | |||
| Vitamin B1, tiamin | 0.04 mg | 1.5 mg | 2.7% | 12.3% | 3750 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 7.7% | 6000 g |
| Vitamin B4, kolin | 7.2 mg | 500 mg | 1.4% | 6.4% | 6944 g |
| Vitamin B6, pyridoxine | 0.14 mg | 2 mg | 7% | 31.8% | 1429 g |
| Vitamin B9, folat | 21 μg | 400 μg | 5.3% | 24.1% | 1905 g |
| Vitamin C, askorbik | 27.7 mg | 90 mg | 30.8% | 140% | 325 g |
| Vitamin E, alpha tokoferol, TE | 0.32 mg | 15 mg | 2.1% | 9.5% | 4688 g |
| Vitamin K, phylloquinone | 5.3 μg | 120 μg | 4.4% | 20% | 2264 g |
| Vitamin PP, NO | 0.73 mg | 20 mg | 3.7% | 16.8% | 2740 g |
| Makronutrien | |||||
| Kalium, K | 193 mg | 2500 mg | 7.7% | 35% | 1295 g |
| Kalsium, Ca | 11 mg | 1000 mg | 1.1% | 5% | 9091 g |
| Magnesium, mg | 11 mg | 400 mg | 2.8% | 12.7% | 3636 g |
| Natrium, Na | 58 mg | 1300 mg | 4.5% | 20.5% | 2241 g |
| Belerang, S | 6 mg | 1000 mg | 0.6% | 2.7% | 16667 g |
| Fosfor, P | 17 mg | 800 mg | 2.1% | 9.5% | 4706 g |
| Lacak Unsur | |||||
| Wesi, Fe | 0.42 mg | 18 mg | 2.3% | 10.5% | 4286 g |
| Tembaga, Cu | 200 μg | 1000 μg | 20% | 90.9% | 500 g |
| Selenium, Yen | 0.5 μg | 55 μg | 0.9% | 4.1% | 11000 g |
| Seng, Zn | 0.2 mg | 12 mg | 1.7% | 7.7% | 6000 g |
| Karbohidrat sing bisa dicerna | |||||
| Mono- lan disakarida (gula) | 3.28 g | maksimal 100 г | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.014 g | maksimal 18.7 г | |||
| 16: 0 Palmitic | 0.01 g | ~ | |||
| 18: 0 Stearin | 0.003 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.016 g | min 16.8 г | 0.1% | 0.5% | |
| 18:1 Olein (omega-9) | 0.016 g | ~ | |||
| Asam lemak polimaturaturasi | 0.042 g | saka 11.2 kanggo 20.6 | 0.4% | 1.8% | |
| 18: 2 Linolik | 0.04 g | ~ | |||
| 18: 3 Linolen | 0.001 g | ~ | |||
| Omega-3 asam lemak | 0.001 g | saka 0.9 kanggo 3.7 | 0.1% | 0.5% | |
| Omega-6 asam lemak | 0.04 g | saka 4.7 kanggo 16.8 | 0.9% | 4.1% |
Nilai energi yaiku 22 kkal.
- tuwung = 242 g (53.2 kCal)
- fl oz = 30.2 g (6.6 kCal)
Ngurangi jus tomat lan sayuran sugih ing vitamin lan mineral kayata: beta-karoten - 16,6%, vitamin C - 30,8%, tembaga - 20%
- B-karoten minangka provitamin A lan nduweni sifat antioksidan. 6 mcg beta-karoten padha karo 1 mcg vitamin A.
- 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.
- 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 22 kkal, komposisi kimia, nilai nutrisi, vitamin, mineral, apa gunane Tomat lan jus sayuran, kanthi kandungan uyah sing suda, kalori, nutrisi, khasiat jus tomat lan sayuran, kanthi kandungan uyah sing suda