Bahan pilaf
| lenga kembang srengenge | 1.0 (gandum) |
| lamb, 1 kategori | 1000.0 (gram) |
| bawang bombay | 300.0 (gram) |
| wortel | 300.0 (gram) |
| apricot | 100.0 (gram) |
| prune | 100.0 (gram) |
| mrico panas | 1.0 (gram) |
| Godhong teluk | 3.0 (potongan) |
| banyu | 6.0 (gandum) |
| grumbul pari | 4.0 (gandum) |
| uyah meja | 2.0 (sendok meja) |
Cara nyiyapake
Ing panci aluminium gedhe, panas minyak sayur. Cut wedhus cilik-cilik lan lebokake ing panci, goreng nganti coklat emas, tambah bawang bombay sing wis disigar. Goreng kabeh sak tenane. Tambah wortel sing disigar kanthi apik, terus digoreng, dicampur uyah lan mrico, tambahake 3-5 siung bawang putih, macem-macem rempah-rempah, apricot lan prun sing wis garing. Tuang kabeh nganggo banyu panas, lebokake pari sing wis dicuci lan wis garing, tanpa diganggu, masak nganggo panas sing gedhe ing sangisore tutup nganti empuk - nganti sega dadi empuk. Pilaf disajekake ing sajian gedhe.
Sampeyan bisa nggawe resep dhewe kanthi njupuk ilang vitamin lan mineral sing nggunakake kalkulator resep ing aplikasi kasebut.
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 | 150.7 kCal | 1684 kCal | 8.9% | 5.9% | 1117 g |
| Protein | 4.1 g | 76 g | 5.4% | 3.6% | 1854 g |
| lemak | 7.3 g | 56 g | 13% | 8.6% | 767 g |
| Karbohidrat | 18.3 g | 219 g | 8.4% | 5.6% | 1197 g |
| asam organik | 76.9 g | ~ | |||
| Serat Alimentary | 3.2 g | 20 g | 16% | 10.6% | 625 g |
| Water | 62.1 g | 2273 g | 2.7% | 1.8% | 3660 g |
| Ash | 0.8 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 500 μg | 900 μg | 55.6% | 36.9% | 180 g |
| Retinol | 0.5 mg | ~ | |||
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 1.3% | 5000 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 1.1% | 6000 g |
| Vitamin B4, kolin | 23.7 mg | 500 mg | 4.7% | 3.1% | 2110 g |
| Vitamin B5, pantotenat | 0.1 mg | 5 mg | 2% | 1.3% | 5000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 2.3% | 2857 g |
| Vitamin B9, folat | 4.9 μg | 400 μg | 1.2% | 0.8% | 8163 g |
| Vitamin C, askorbik | 0.4 mg | 90 mg | 0.4% | 0.3% | 22500 g |
| Vitamin E, alpha tokoferol, TE | 2.2 mg | 15 mg | 14.7% | 9.8% | 682 g |
| Vitamin H, Biotin | 0.7 μg | 50 μg | 1.4% | 0.9% | 7143 g |
| Vitamin PP, NO | 1.3806 mg | 20 mg | 6.9% | 4.6% | 1449 g |
| Niacin | 0.7 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 144.3 mg | 2500 mg | 5.8% | 3.8% | 1733 g |
| Kalsium, Ca | 20.4 mg | 1000 mg | 2% | 1.3% | 4902 g |
| Silicon, Ya | 21.2 mg | 30 mg | 70.7% | 46.9% | 142 g |
| Magnesium, mg | 21.2 mg | 400 mg | 5.3% | 3.5% | 1887 g |
| Natrium, Na | 19.2 mg | 1300 mg | 1.5% | 1% | 6771 g |
| Belerang, S | 34.3 mg | 1000 mg | 3.4% | 2.3% | 2915 g |
| Fosfor, P | 61.6 mg | 800 mg | 7.7% | 5.1% | 1299 g |
| Klorin, Cl | 1202.1 mg | 2300 mg | 52.3% | 34.7% | 191 g |
| Lacak Unsur | |||||
| Aluminium, Al | 35.4 μg | ~ | |||
| Bohr, B. | 44.9 μg | ~ | |||
| Wanadium, V | 4.7 μg | ~ | |||
| Wesi, Fe | 0.8 mg | 18 mg | 4.4% | 2.9% | 2250 g |
| Iodin, aku | 1 μg | 150 μg | 0.7% | 0.5% | 15000 g |
| Kobalt, Kab | 1.5 μg | 10 μg | 15% | 10% | 667 g |
| Litium, Li | 0.3 μg | ~ | |||
| Manganese, Mbak | 0.2942 mg | 2 mg | 14.7% | 9.8% | 680 g |
| Tembaga, Cu | 91.6 μg | 1000 μg | 9.2% | 6.1% | 1092 g |
| Molibdenum, Mo. | 4.8 μg | 70 μg | 6.9% | 4.6% | 1458 g |
| Nickel, ni | 1.6 μg | ~ | |||
| Rubidium, Rb | 23.8 μg | ~ | |||
| Fluorin, F | 27.5 μg | 4000 μg | 0.7% | 0.5% | 14545 g |
| Krom, Kr | 1.5 μg | 50 μg | 3% | 2% | 3333 g |
| Seng, Zn | 0.6729 mg | 12 mg | 5.6% | 3.7% | 1783 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 15.1 g | ~ | |||
| Mono- lan disakarida (gula) | 3.9 g | maksimal 100 г |
Nilai energi yaiku 150,7 kkal.
pilau sugih ing vitamin lan mineral kayata: vitamin A - 55,6%, vitamin E - 14,7%, silikon - 70,7%, klorin - 52,3%, kobalt - 15%, mangan - 14,7%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- 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.
- Silicon kalebu komponen struktural ing glikosaminoglikan lan ngrangsang sintesis kolagen.
- Klorin perlu kanggo pembentukan lan metune asam klorida ing awak.
- Kobalt minangka bagean saka vitamin B12. Aktifake enzim metabolisme asam lemak lan metabolisme asam folat.
- 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.
Isi kalori lan KOMPOSISI KIMIA ING RESEP BAHAN Pilaf PER 100 g
- 899 kCal
- 209 kCal
- 41 kCal
- 35 kCal
- 232 kCal
- 256 kCal
- 40 kCal
- 313 kCal
- 0 kCal
- 333 kCal
- 0 kCal
Tags: Cara masak, isi kalori 150,7 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak pilaf, resep, kalori, nutrisi
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