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 | 25 kcal | 1684 kcal | 1.5% | 6% | 6736 g |
| Protein | 1.87 g | 76 g | 2.5% | 10% | 4064 g |
| lemak | 0.29 g | 56 g | 0.5% | 2% | 19310 g |
| Karbohidrat | 2.69 g | 219 g | 1.2% | 4.8% | 8141 g |
| Serat pemakanan | 2.4 g | 20 g | 12% | 48% | 833 g |
| Water | 91.08 g | 2273 g | 4% | 16% | 2496 g |
| Ash | 1.67 g | ~ | |||
| vitamins | |||||
| Vitamin B1, tiamin | 0.085 mg | 1.5 mg | 5.7% | 22.8% | 1765 |
| Vitamin B2, riboflavin | 0.021 mg | 1.8 mg | 1.2% | 4.8% | 8571 g |
| Vitamin B4, kolin | 20.4 mg | 500 mg | 4.1% | 16.4% | 2451 gram |
| Vitamin B5, Pantotenat | 0.811 mg | 5 mg | 16.2% | 64.8% | 617 g |
| Vitamin B6, pyridoxine | 0.061 mg | 2 mg | 3.1% | 12.4% | 3279 g |
| Vitamin B9, folat | 12 mcg | 400 mcg | 3% | 12% | 3333 g |
| Vitamin D, kalsium | 0.2 .g | 10 .g | 2% | 8% | 5000 g |
| Vitamin D2, ergocalciferol | 0.2 .g | ~ | |||
| Vitamin E, alpha tokoferol, TE | 0.01 mg | 15 mg | 0.1% | 0.4% | 150000 g |
| Vitamin PP, ora | 1.593 mg | 20 mg | 8% | 32% | 1255 g |
| Makronutrien | |||||
| Kalium, K | 129 mg | 2500 mg | 5.2% | 20.8% | 1938 |
| Kalsium, Ca | 11 mg | 1000 mg | 1.1% | 4.4% | 9091 g |
| Magnesium, mg | 15 mg | 400 mg | 3.8% | 15.2% | 2667 g |
| Natrium, Na | 425 mg | 1300 mg | 32.7% | 130.8% | 306 g |
| Belerang, S | 18.7 mg | 1000 mg | 1.9% | 7.6% | 5348 g |
| Fosfor, P | 66 mg | 800 mg | 8.3% | 33.2% | 1212 g |
| Minerals | |||||
| Wesi, Fe | 0.79 mg | 18 mg | 4.4% | 17.6% | 2278 g |
| Manganese, Mbak | 0.086 mg | 2 mg | 4.3% | 17.2% | 2326 g |
| Tembaga, Cu | 235 .g | 1000 mcg | 23.5% | 94% | 426 g |
| Selenium, Yen | 4.1 .g | 55 mcg | 7.5% | 30% | 1341 g |
| Seng, Zn | 0.72 mg | 12 mg | 6% | 24% | 1667 g |
| Karbohidrat sing bisa dicerna | |||||
| Mono lan disakarida (gula) | 2.34 g | maks 100 g | |||
| Asam amino penting | |||||
| Arginin * | 0.047 g | ~ | |||
| valine | 0.14 g | ~ | |||
| Histidine * | 0.034 g | ~ | |||
| Isoleucine | 0.046 g | ~ | |||
| Leucine | 0.072 g | ~ | |||
| Lysine | 0.065 g | ~ | |||
| methionine | 0.019 g | ~ | |||
| threonine | 0.065 g | ~ | |||
| Tryptophan | 0.021 g | ~ | |||
| phenylalanine | 0.052 g | ~ | |||
| Asam amino | |||||
| Alanine | 0.12 g | ~ | |||
| Asam partikel | 0.118 g | ~ | |||
| Glycine | 0.055 g | ~ | |||
| Asam glutamat | 0.207 g | ~ | |||
| Prolin | 0.046 g | ~ | |||
| serina | 0.057 g | ~ | |||
| tirosin | 0.026 g | ~ | |||
| cysteine | 0.007 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak nasadenie | 0.038 g | maks 18.7 g | |||
| 10: 0 Capric | 0.001 g | ~ | |||
| 12: 0 | 0.003 g | ~ | |||
| 14: 0 Myristic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.019 g | ~ | |||
| 18: 0 Stearic | 0.006 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.005 g | min 16.8 g | |||
| 18: 1 Oleic (omega-9) | 0.005 g | ~ | |||
| Asam lemak polimaturaturasi | 0.113 g | saka 11.2-20.6 g | 1% | 4% | |
| 18: 2 Linolik | 0.111 g | ~ | |||
| 18: 3 Linolen | 0.001 g | ~ | |||
| Omega-3 asam lemak | 0.001 g | saka 0.9 nganti 3.7 g | 0.1% | 0.4% | |
| Omega-6 asam lemak | 0.111 g | saka 4.7 nganti 16.8 g | 2.4% | 9.6% |
Nilai energi yaiku 25 kkal.
- tuwung = 156 g (39 kkal)
- gedhe = 16 g (4 kkal)
- medium = 12 g (3 kkal)
- cilik = 7 g (1.8 kkal)
- bisa = 132 g (33 kkal)
- 10 irisan = 40 g (10 kkal)
- 0,5 cangkir = 78 g (19.5 kkal)
- 8 tutup = 47 g (11.8 kkal)
Jamur, dikemas kaleng, isi tanpa cairan sugih ing vitamin lan mineral kaya vitamin B5 - 16.2%, lan tembaga 23.5%
- vitamin B5 melu protein, lemak, metabolisme karbohidrat, metabolisme kolesterol, sintesis saka pirang-pirang hormon, hemoglobin, lan ningkatake penyerapan asam amino lan gula ing usus, ndhukung fungsi korteks adrenal. Kurang asam Pantotenat bisa nyebabake lesi kulit lan membran lendhut.
- 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: nilai kalori 25 kkal, komposisi kimia, nilai gizi, vitamins, mineral, keuntungan saka Jamur, kaleng, tanpa isi cairan, kalori, nutrisi, migunani saka Jamur, kaleng, isi tanpa cairan