Nilai nutrisi lan komposisi kimia.
| Gondho | Quantity | Norm ** | % norma ing 100 g | % norma ing 100 kkal | 100% normal |
| Nilai kalori | 20 kCal | 1684 kCal | 1.2% | 6% | 8420 g |
| Protein | 1.1 g | 76 g | 1.4% | 7% | 6909 g |
| lemak | 0.1 g | 56 g | 0.2% | 1% | 56000 g |
| Karbohidrat | 3.5 g | 219 g | 1.6% | 8% | 6257 g |
| asam organik | 0.3 g | ~ | |||
| Serat Alimentary | 1.3 g | 20 g | 6.5% | 32.5% | 1538 g |
| Water | 92.1 g | 2273 g | 4.1% | 20.5% | 2468 g |
| Ash | 1.6 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 110 μg | 900 μg | 12.2% | 61% | 818 g |
| beta Karoten | 0.66 mg | 5 mg | 13.2% | 66% | 758 g |
| Vitamin B1, tiamin | 0.01 mg | 1.5 mg | 0.7% | 3.5% | 15000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 5.5% | 9000 g |
| Vitamin B4, kolin | 7 mg | 500 mg | 1.4% | 7% | 7143 g |
| Vitamin B5, pantotenat | 0.118 mg | 5 mg | 2.4% | 12% | 4237 g |
| Vitamin B6, pyridoxine | 0.111 mg | 2 mg | 5.6% | 28% | 1802 g |
| Vitamin B9, folat | 8 μg | 400 μg | 2% | 10% | 5000 g |
| Vitamin C, askorbik | 15 mg | 90 mg | 16.7% | 83.5% | 600 g |
| Vitamin E, alpha tokoferol, TE | 0.7 mg | 15 mg | 4.7% | 23.5% | 2143 g |
| Vitamin K, phylloquinone | 2.9 μg | 120 μg | 2.4% | 12% | 4138 g |
| Vitamin PP, NO | 0.6 mg | 20 mg | 3% | 15% | 3333 g |
| Niacin | 0.4 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 260 mg | 2500 mg | 10.4% | 52% | 962 g |
| Kalsium, Ca | 10 mg | 1000 mg | 1% | 5% | 10000 g |
| Magnesium, mg | 15 mg | 400 mg | 3.8% | 19% | 2667 g |
| Natrium, Na | 480 mg | 1300 mg | 36.9% | 184.5% | 271 g |
| Belerang, S | 7.8 mg | 1000 mg | 0.8% | 4% | 12821 g |
| Fosfor, P | 35 mg | 800 mg | 4.4% | 22% | 2286 g |
| Lacak Unsur | |||||
| Wesi, Fe | 0.8 mg | 18 mg | 4.4% | 22% | 2250 g |
| Manganese, Mbak | 0.077 mg | 2 mg | 3.9% | 19.5% | 2597 g |
| Tembaga, Cu | 69 μg | 1000 μg | 6.9% | 34.5% | 1449 g |
| Selenium, Yen | 0.1 μg | 55 μg | 0.2% | 1% | 55000 g |
| Fluorin, F | 5.1 μg | 4000 μg | 0.1% | 0.5% | 78431 g |
| Seng, Zn | 0.14 mg | 12 mg | 1.2% | 6% | 8571 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.2 g | ~ | |||
| Mono- lan disakarida (gula) | 3.3 g | maksimal 100 г | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.018 g | maksimal 18.7 г | |||
| Asam lemak polimaturaturasi | |||||
| Omega-3 asam lemak | 0.002 g | saka 0.9 kanggo 3.7 | 0.2% | 1% | |
| Omega-6 asam lemak | 0.05 g | saka 4.7 kanggo 16.8 | 1.1% | 5.5% |
Nilai energi yaiku 20 kkal.
- 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 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.
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.