Nilai nutrisi lan komposisi kimia.
Ing tabel ing ngisor iki ngemot isi nutrisi (kalori, protein, lemak, karbohidrat, vitamin lan mineral) ing 100 gram bagean sing bisa dipangan.
| Gondho | Panggil | Aturan ** | % normal ing 100 g | % normal ing 100 kkal | 100% saka norma |
| Kalori | 88 kcal | 1684 kcal | 5.2% | 5.9% | 1914 |
| Protein | 4.92 g | 76 g | 6.5% | 7.4% | 1545 g |
| lemak | 1.95 g | 56 g | 3.5% | 4% | 2872 g |
| Karbohidrat | 9.09 g | 219 g | 4.2% | 4.8% | 2409 g |
| Serat pemakanan | 4.4 g | 20 g | 22% | 25% | 455 g |
| Water | 78.55 g | 2273 g | 3.5% | 4% | 2894 g |
| Ash | 1.09 g | ~ | |||
| vitamins | |||||
| Vitamin A, RAE | 1 .g | 900 mcg | 0.1% | 0.1% | 90000 g |
| beta Karoten | 0.009 mg | 5 mg | 0.2% | 0.2% | 55556 g |
| Vitamin B1, tiamin | 0.032 mg | 1.5 mg | 2.1% | 2.4% | 4688 g |
| Vitamin B2, riboflavin | 0.015 mg | 1.8 mg | 0.8% | 0.9% | 12000 g |
| Vitamin B4, kolin | 23.1 mg | 500 mg | 4.6% | 5.2% | 2165 g |
| Vitamin B5, Pantotenat | 0.299 mg | 5 mg | 6% | 6.8% | 1672 |
| Vitamin B6, pyridoxine | 0.473 mg | 2 mg | 23.7% | 26.9% | 423 g |
| Vitamin B9, folat | 25 mcg | 400 mcg | 6.3% | 7.2% | 1600 g |
| Vitamin C, askorbik | 0.1 mg | 90 mg | 0.1% | 0.1% | 90000 g |
| Vitamin E, alpha tokoferol, TE | 0.19 mg | 15 mg | 1.3% | 1.5% | 7895 g |
| Vitamin K, phylloquinone | 2.2 .g | 120 mcg | 1.8% | 2% | 5455 g |
| Vitamin PP, ora | 0.13 mg | 20 mg | 0.7% | 0.8% | 15385 g |
| Makronutrien | |||||
| Kalium, K | 144 mg | 2500 mg | 5.8% | 6.6% | 1736 g |
| Kalsium, Ca | 35 mg | 1000 mg | 3.5% | 4% | 2857 g |
| Magnesium, mg | 27 mg | 400 mg | 6.8% | 7.7% | 1481 g |
| Natrium, Na | 132 mg | 1300 mg | 10.2% | 11.6% | 985 g |
| Belerang, S | 49.2 mg | 1000 mg | 4.9% | 5.6% | 2033 g |
| Fosfor, P | 80 mg | 800 mg | 10% | 11.4% | 1000 g |
| Minerals | |||||
| Wesi, Fe | 1.23 mg | 18 mg | 6.8% | 7.7% | 1463 g |
| Manganese, Mbak | 0.818 mg | 2 mg | 40.9% | 46.5% | 244 g |
| Tembaga, Cu | 153 .g | 1000 mcg | 15.3% | 17.4% | 654 g |
| Selenium, Yen | 2 .g | 55 mcg | 3.6% | 4.1% | 2750 g |
| Seng, Zn | 0.69 mg | 12 mg | 5.8% | 6.6% | 1739 g |
| Karbohidrat sing bisa dicerna | |||||
| Mono lan disakarida (gula) | 2.59 g | maks 100 g | |||
| Asam amino penting | |||||
| Arginin * | 0.466 g | ~ | |||
| valine | 0.208 g | ~ | |||
| Histidine * | 0.136 g | ~ | |||
| Isoleucine | 0.212 g | ~ | |||
| Leucine | 0.352 g | ~ | |||
| Lysine | 0.331 g | ~ | |||
| methionine | 0.065 g | ~ | |||
| threonine | 0.184 g | ~ | |||
| Tryptophan | 0.048 g | ~ | |||
| phenylalanine | 0.265 g | ~ | |||
| Asam amino | |||||
| Alanine | 0.212 g | ~ | |||
| Asam partikel | 0.582 g | ~ | |||
| Glycine | 0.206 g | ~ | |||
| Asam glutamat | 0.866 g | ~ | |||
| Prolin | 0.204 g | ~ | |||
| serina | 0.249 g | ~ | |||
| tirosin | 0.123 g | ~ | |||
| cysteine | 0.067 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak nasadenie | 0.204 g | maks 18.7 g | |||
| 14: 0 Myristic | 0.003 g | ~ | |||
| 16: 0 Palmitic | 0.164 g | ~ | |||
| 18: 0 Stearic | 0.028 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.444 g | min 16.8 g | 2.6% | 3% | |
| 16: 1 Palmitoleic | 0.003 g | ~ | |||
| 18: 1 Oleic (omega-9) | 0.441 g | ~ | |||
| Asam lemak polimaturaturasi | 0.881 g | saka 11.2-20.6 g | 7.9% | 9% | |
| 18: 2 Linolik | 0.849 g | ~ | |||
| 18: 3 Linolen | 0.033 g | ~ | |||
| Omega-3 asam lemak | 0.033 g | saka 0.9 nganti 3.7 g | 3.7% | 4.2% | |
| Omega-6 asam lemak | 0.849 g | saka 4.7 nganti 16.8 g | 18.1% | 20.6% |
Nilai energi yaiku 88 kkal.
Chickpeas (kacang garbanzo), kaleng, sodium rendah, sugih ing vitamin lan mineral kaya vitamin B6 lan 23.7%, mangan 40.9 persen, tembaga lan 15.3%
- vitamin B6 melu njaga reaksi kekebalan awak, proses nyegah lan eksitasi sistem saraf pusat, ing transformasi asam amino, metabolisme triptofan, lipid lan asam nukleat nyumbang normal pembentukan sel getih abang, pangopènan tingkat normal homosistein ing getih. Asupan vitamin B6 sing ora cukup disebabake dening napsu, gangguan kesehatan kulit, pangembangan sing ditemokake, lan anemia.
- Manganese melu pembentukan tulang lan jaringan ikat, yaiku bagean saka enzim sing ana ing metabolisme asam amino, karbohidrat, katekolamin; dibutuhake kanggo sintesis kolesterol lan nukleotida. Konsumsi sing ora cukup diiringi retardasi pertumbuhan, kelainan sistem reproduksi, nambah kerapuhan tulang, kelainan karbohidrat lan metabolisme lipid.
- tembaga minangka bagean saka enzim kanthi aktivitas redoks lan melu metabolisme zat besi, stimulasi panyerapan protein lan karbohidrat. Melu proses jaringan awak manungsa nganggo oksigen. Kekurangan kasebut diwujudake kanthi gangguan sistem kardiovaskular lan pangembangan kerangka displasia jaringan ikat.
Direktori lengkap produk sing paling migunani sing bisa dideleng ing app.
Tags: kalori 88 kkal, komposisi kimia, nilai gizi, vitamins, mineral keuntungan saka Chickpeas (kacang garbanzo), kaleng, sodium rendah, kalori, gizi, ono gunane saka Chickpea (kacang garbanzo), kaleng, sodium rendah