Kalori Turki, daging kanthi mekanis dipisahake saka balung. Komposisi kimia lan nilai nutrisi.

Nilai nutrisi lan komposisi kimia.

Tabel kasebut nuduhake isi nutrisi (kalori, protein, lemak, karbohidrat, vitamin lan mineral) saben 100 gram bagean sing bisa dipangan.
GondhoQuantityNorm **% norma ing 100 g% norma ing 100 kkal100% normal
Nilai kalori201 kCal1684 kCal11.9%5.9%838 g
Protein13.29 g76 g17.5%8.7%572 g
lemak15.96 g56 g28.5%14.2%351 g
Water69.09 g2273 g3%1.5%3290 g
Ash1.1 g~
vitamins
Vitamin B1, tiamin0.048 mg1.5 mg3.2%1.6%3125 g
Vitamin B2, riboflavin0.134 mg1.8 mg7.4%3.7%1343 g
Vitamin B5, pantotenat0.673 mg5 mg13.5%6.7%743 g
Vitamin B6, pyridoxine0.21 mg2 mg10.5%5.2%952 g
Vitamin B9, folat7 μg400 μg1.8%0.9%5714 g
Vitamin B12, kobalamin0.26 μg3 μg8.7%4.3%1154 g
Vitamin PP, NO1.969 mg20 mg9.8%4.9%1016 g
Makronutrien
Kalium, K173 mg2500 mg6.9%3.4%1445 g
Kalsium, Ca145 mg1000 mg14.5%7.2%690 g
Magnesium, mg13 mg400 mg3.3%1.6%3077 g
Natrium, Na48 mg1300 mg3.7%1.8%2708 g
Belerang, S132.9 mg1000 mg13.3%6.6%752 g
Fosfor, P115 mg800 mg14.4%7.2%696 g
Lacak Unsur
Wesi, Fe1.61 mg18 mg8.9%4.4%1118 g
Manganese, Mbak0.015 mg2 mg0.8%0.4%13333 g
Tembaga, Cu93 μg1000 μg9.3%4.6%1075 g
Selenium, Yen26.5 μg55 μg48.2%24%208 g
Seng, Zn2.9 mg12 mg24.2%12%414 g
Asam Amino Penting
Arginin *0.867 g~
valine0.544 g~
Histidin *0.504 g~
Isoleucine0.502 g~
leucine1.082 g~
lisin1.152 g~
methionine0.374 g~
threonine0.636 g~
tryptophan0.106 g~
fenilalanin0.551 g~
Asam amino sing bisa diganti
alanin0.87 g~
Asam partikel1.352 g~
glycine0.778 g~
Asam glutamat2.23 g~
Prolin0.648 g~
serine0.621 g~
tirosin0.472 g~
cysteine0.098 g~
Steroid
kolesterol95 mgmaks 300 mg
Asam lemak jenuh
Asam lemak jenuh5.31 gmaksimal 18.7 г
12: 00.13 g~
14: 0 Myristic0.27 g~
16: 0 Palmitic3.26 g~
18: 0 Stearin1.65 g~
Asam lemak tak jenuh tunggal5.02 gmin 16.8 г29.9%14.9%
16: 1 Palmitoleik0.25 g~
18:1 Olein (omega-9)4.77 g~
Asam lemak polimaturaturasi4.51 gsaka 11.2 kanggo 20.640.3%20%
18: 2 Linolik4.18 g~
18: 3 Linolen0.33 g~
Omega-3 asam lemak0.33 gsaka 0.9 kanggo 3.736.7%18.3%
Omega-6 asam lemak4.18 gsaka 4.7 kanggo 16.888.9%44.2%
 

Nilai energi yaiku 201 kkal.

  • 0,5 lb = 227 g (456.3 kCal)
Turkey, daging mechanically deboned sugih ing vitamins lan mineral kayata: vitamin B5 - 13,5%, kalsium - 14,5%, fosfor - 14,4%, selenium - 48,2%, seng - 24,2%
  • 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.
  • 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.
  • 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.
  • selenium - unsur penting sistem pertahanan antioksidan awak manungsa, duwe efek imunomodulator, melu regulasi tumindak hormon tiroid. Kekirangan nyebabake penyakit Kashin-Beck (osteoarthritis kanthi pirang-pirang cacat sendi, tulang punggung lan ekstremitas), penyakit Keshan (miokardiopati endemik), trombastenia turun temurun.
  • 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 201 kcal, komposisi kimia, nilai nutrisi, vitamins, mineral, apa migunani Turkey, daging mechanically dipisahake saka balung, kalori, gizi, migunani situs Turki, daging mechanically kapisah saka balung

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