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 | 418 kCal | 1684 kCal | 24.8% | 5.9% | 403 g |
| Protein | 9.83 g | 76 g | 12.9% | 3.1% | 773 g |
| lemak | 37.6 g | 56 g | 67.1% | 16.1% | 149 g |
| Karbohidrat | 8.29 g | 219 g | 3.8% | 0.9% | 2642 g |
| Serat Alimentary | 1.8 g | 20 g | 9% | 2.2% | 1111 g |
| Water | 38.98 g | 2273 g | 1.7% | 0.4% | 5831 g |
| Ash | 3.5 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 77 μg | 900 μg | 8.6% | 2.1% | 1169 g |
| beta Karoten | 0.919 mg | 5 mg | 18.4% | 4.4% | 544 g |
| beta Cryptoxanthin | 16 μg | ~ | |||
| Lutein + Zeaxanthin | 1242 μg | ~ | |||
| Vitamin B1, tiamin | 0.17 mg | 1.5 mg | 11.3% | 2.7% | 882 g |
| Vitamin B2, riboflavin | 0.717 mg | 1.8 mg | 39.8% | 9.5% | 251 g |
| Vitamin B5, pantotenat | 1.7 mg | 5 mg | 34% | 8.1% | 294 g |
| Vitamin B6, pyridoxine | 0.133 mg | 2 mg | 6.7% | 1.6% | 1504 g |
| Vitamin E, alpha tokoferol, TE | 7.27 mg | 15 mg | 48.5% | 11.6% | 206 g |
| Rentang tokoferol | 6.99 mg | ~ | |||
| tokoferol | 0.19 mg | ~ | |||
| Vitamin K, phylloquinone | 151.1 μg | 120 μg | 125.9% | 30.1% | 79 g |
| Vitamin PP, NO | 0.523 mg | 20 mg | 2.6% | 0.6% | 3824 g |
| Makronutrien | |||||
| Kalium, K | 560 mg | 2500 mg | 22.4% | 5.4% | 446 g |
| Kalsium, Ca | 306 mg | 1000 mg | 30.6% | 7.3% | 327 g |
| Magnesium, mg | 47 mg | 400 mg | 11.8% | 2.8% | 851 g |
| Natrium, Na | 603 mg | 1300 mg | 46.4% | 11.1% | 216 g |
| Belerang, S | 98.3 mg | 1000 mg | 9.8% | 2.3% | 1017 g |
| Fosfor, P | 273 mg | 800 mg | 34.1% | 8.2% | 293 g |
| Lacak Unsur | |||||
| Wesi, Fe | 0.57 mg | 18 mg | 3.2% | 0.8% | 3158 g |
| Manganese, Mbak | 0.586 mg | 2 mg | 29.3% | 7% | 341 g |
| Tembaga, Cu | 80 μg | 1000 μg | 8% | 1.9% | 1250 g |
| Seng, Zn | 1.33 mg | 12 mg | 11.1% | 2.7% | 902 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 2.2 g | ~ | |||
| Mono- lan disakarida (gula) | 6.33 g | maksimal 100 г | |||
| galaktosa | 0.15 g | ~ | |||
| Glukosa (dextrose) | 0.23 g | ~ | |||
| lactose | 5.94 g | ~ | |||
| Asam lemak | |||||
| transgender | 0.398 g | maksimal 1.9 г | |||
| lemak trans monounsaturated | 0.135 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 7.07 g | maksimal 18.7 г | |||
| 4: 0 Lengo | 0.123 g | ~ | |||
| 6-0 nilon | 0.099 g | ~ | |||
| 8: 0 Kapsul | 0.06 g | ~ | |||
| 10: 0 Capric | 0.153 g | ~ | |||
| 12: 0 | 0.178 g | ~ | |||
| 14: 0 Myristic | 0.579 g | ~ | |||
| 15: 0 Pentadekanoik | 0.065 g | ~ | |||
| 16: 0 Palmitic | 4.168 g | ~ | |||
| Margasin 17-0 | 0.052 g | ~ | |||
| 18: 0 Stearin | 1.326 g | ~ | |||
| 20: 0 Arakinis | 0.166 g | ~ | |||
| 22: 0 | 0.066 g | ~ | |||
| 24: 0 Lignoserik | 0.035 g | ~ | |||
| Asam lemak tak jenuh tunggal | 22.155 g | min 16.8 г | 131.9% | 31.6% | |
| 14: 1 Myristoleic | 0.058 g | ~ | |||
| 16: 1 Palmitoleik | 0.31 g | ~ | |||
| 16: 1 pwt | 0.291 g | ~ | |||
| 16: 1 kesupen | 0.018 g | ~ | |||
| 17: 1 Heptadetik | 0.036 g | ~ | |||
| 18:1 Olein (omega-9) | 21.437 g | ~ | |||
| 18: 1 pwt | 21.32 g | ~ | |||
| 18: 1 kesupen | 0.116 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.288 g | ~ | |||
| 22:1 Erucova (omega-9) | 0.004 g | ~ | |||
| 22: 1 pwt | 0.004 g | ~ | |||
| 24: 1 Nervonik, cis (omega-9) | 0.021 g | ~ | |||
| Asam lemak polimaturaturasi | 6.546 g | saka 11.2 kanggo 20.6 | 58.4% | 14% | |
| 18: 2 Linolik | 4.88 g | ~ | |||
| 18: 2 trans isomer, ora ditemtokake | 0.056 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 4.783 g | ~ | |||
| 18: 2 Asam Linoleat Konjugasi | 0.041 g | ~ | |||
| 18: 3 Linolen | 1.534 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 1.268 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenik | 0.058 g | ~ | |||
| 18: 3 trans (isomer liyane) | 0.208 g | ~ | |||
| 20: 2 Eikosadienoik, Omega-6, cis, cis | 0.021 g | ~ | |||
| 20: 3 Eicosatriene | 0.009 g | ~ | |||
| 20:3 Omega-6 | 0.007 g | ~ | |||
| 20: 4 Arachidonic | 0.095 g | ~ | |||
| 20: 5 Asam eicosapentaenoic (EPA), Omega-3 | 0.002 g | ~ | |||
| Omega-3 asam lemak | 1.274 g | saka 0.9 kanggo 3.7 | 100% | 23.9% | |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.004 g | ~ | |||
| Omega-6 asam lemak | 4.964 g | saka 4.7 kanggo 16.8 | 100% | 23.9% |
Nilai energi yaiku 418 kkal.
Saus pesto, siap dipangan, adhem Kaya karo vitamin lan mineral kayata: beta-karoten - 18,4%, vitamin B1 - 11,3%, vitamin B2 - 39,8%, vitamin B5 - 34%, vitamin E - 48,5%, vitamin K - 125,9%, kalium - 22,4%, kalsium - 30,6%, magnesium - 11,8%, fosfor - 34,1%, mangan - 29,3%, seng - 11,1%
- B-karoten minangka provitamin A lan nduweni sifat antioksidan. 6 mcg beta-karoten padha karo 1 mcg vitamin A.
- vitamin B1 minangka bagean saka enzim karbohidrat lan metabolisme energi sing paling penting, sing nyedhiyakake awak kanthi energi lan bahan plastik, uga metabolisme asam amino rantai bercabang. Kekurangan vitamin iki nyebabake kelainan serius ing sistem saraf, pencernaan lan kardiovaskular.
- 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 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.
- kalium minangka ion intraselular utama sing melu regulasi keseimbangan banyu, asam lan elektrolit, melu proses impul saraf, regulasi tekanan.
- 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.
- seng minangka bagean saka luwih saka 300 enzim, melu proses sintesis lan dekomposisi karbohidrat, protein, lemak, asam nukleat lan kanggo ngatur ekspresi pirang-pirang gen. Konsumsi sing ora cukup nyebabake anemia, imunodefisiensi sekunder, sirosis ati, disfungsi seksual, lan malformasi janin. Panaliten anyar wis nuduhake kemampuan dosis seng kanggo ngganggu penyerapan tembaga lan banjur nyumbang kanggo pangembangan anemia.
Tags: isi kalori 418 kkal, komposisi kimia, nilai nutrisi, vitamins, mineral, apa migunani Saos Pesto, siap dipangan, adhem, kalori, nutrisi, sifat migunani Saus pesto, siap dipangan, adhem