Nilai nutrisi lan komposisi kimia.
| Gondho | Quantity | Norm ** | % norma ing 100 g | % norma ing 100 kkal | 100% normal |
| Nilai kalori | 63 kCal | 1684 kCal | 3.7% | 5.9% | 2673 g |
| Protein | 2.7 g | 76 g | 3.6% | 5.7% | 2815 g |
| lemak | 1 g | 56 g | 1.8% | 2.9% | 5600 g |
| Karbohidrat | 10.1 g | 219 g | 4.6% | 7.3% | 2168 g |
| Alkohol (etil alkohol) | 0.03 g | ~ | |||
| asam organik | 0.9 g | ~ | |||
| Water | 84.6 g | 2273 g | 3.7% | 5.9% | 2687 g |
| Ash | 0.7 g | ~ | |||
| vitamins | |||||
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 3.2% | 5000 g |
| Vitamin B2, riboflavin | 0.18 mg | 1.8 mg | 10% | 15.9% | 1000 g |
| Vitamin B4, kolin | 15.8 mg | 500 mg | 3.2% | 5.1% | 3165 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 6.3% | 2500 g |
| Vitamin B6, pyridoxine | 0.025 mg | 2 mg | 1.3% | 2.1% | 8000 g |
| Vitamin B9, folat | 3 μg | 400 μg | 0.8% | 1.3% | 13333 g |
| Vitamin B12, kobalamin | 0.2 μg | 3 μg | 6.7% | 10.6% | 1500 g |
| Vitamin C, askorbik | 1.3 mg | 90 mg | 1.4% | 2.2% | 6923 g |
| Vitamin D, kalsium | 0.012 μg | 10 μg | 0.1% | 0.2% | 83333 g |
| Vitamin H, Biotin | 3.2 μg | 50 μg | 6.4% | 10.2% | 1563 g |
| Vitamin PP, NO | 0.9 mg | 20 mg | 4.5% | 7.1% | 2222 g |
| Niacin | 0.2 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 134 mg | 2500 mg | 5.4% | 8.6% | 1866 g |
| Kalsium, Ca | 136 mg | 1000 mg | 13.6% | 21.6% | 735 g |
| Magnesium, mg | 14 mg | 400 mg | 3.5% | 5.6% | 2857 g |
| Natrium, Na | 28 mg | 1300 mg | 2.2% | 3.5% | 4643 g |
| Belerang, S | 27 mg | 1000 mg | 2.7% | 4.3% | 3704 g |
| Fosfor, P | 90 mg | 800 mg | 11.3% | 17.9% | 889 g |
| Klorin, Cl | 100 mg | 2300 mg | 4.3% | 6.8% | 2300 g |
| Lacak Unsur | |||||
| Aluminium, Al | 50 μg | ~ | |||
| Wesi, Fe | 0.1 mg | 18 mg | 0.6% | 1% | 18000 g |
| Iodin, aku | 9 μg | 150 μg | 6% | 9.5% | 1667 g |
| Kobalt, Kab | 0.9 μg | 10 μg | 9% | 14.3% | 1111 g |
| Manganese, Mbak | 0.005 mg | 2 mg | 0.3% | 0.5% | 40000 g |
| Tembaga, Cu | 12 μg | 1000 μg | 1.2% | 1.9% | 8333 g |
| Molibdenum, Mo. | 5 μg | 70 μg | 7.1% | 11.3% | 1400 g |
| Pimpinan, Sn | 15 μg | ~ | |||
| Selenium, Yen | 1 μg | 55 μg | 1.8% | 2.9% | 5500 g |
| Strontium, Sr. | 17 μg | ~ | |||
| Fluorin, F | 20 μg | 4000 μg | 0.5% | 0.8% | 20000 g |
| Krom, Kr | 2 μg | 50 μg | 4% | 6.3% | 2500 g |
| Seng, Zn | 0.4 mg | 12 mg | 3.3% | 5.2% | 3000 g |
| Karbohidrat sing bisa dicerna | |||||
| Mono- lan disakarida (gula) | 10.1 g | maksimal 100 г | |||
| Steroid | |||||
| kolesterol | 3 mg | maks 300 mg | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.7 g | maksimal 18.7 г | |||
| Asam lemak tak jenuh tunggal | 0.3 g | min 16.8 г | 1.8% | 2.9% | |
| Asam lemak polimaturaturasi | 0.048 g | saka 11.2 kanggo 20.6 | 0.4% | 0.6% | |
| Omega-3 asam lemak | 0.01 g | saka 0.9 kanggo 3.7 | 1.1% | 1.7% | |
| Omega-6 asam lemak | 0.03 g | saka 4.7 kanggo 16.8 | 0.6% | 1% |
Nilai energi yaiku 63 kkal.
- Kaca 250 ml = 250 gr (157.5 kkal)
- Kaca 200 ml = 200 gr (126 kkal)
- Sendok makan ("ing ndhuwur" kajaba panganan cair) = 18 g (11.3 kkal)
- Sendok teh ("ndhuwur" kajaba panganan cair) = 5 g (3.2 kkal)
- 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.
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.