Pizzaa Pizza karo bawang lan keju
| tepung gandum, kelas siji | 2.0 (gandum) |
| butter | 200.0 (gram) |
| krim | 200.0 (gram) |
| bawang bombay | 7.0 (potongan) |
| tomat | 3.0 (potongan) |
| keju atos | 200.0 (gram) |
| uyah meja | 1.0 (sendhok teh) |
| mrico ireng lemah | 0.5 (sendhok teh) |
| parsley | 5.0 (sendhok teh) |
| kuning pitik | 1.0 (potongan) |
Cara nyiyapake
Kukul adonan saka glepung, mentega lan krim sing ora nguntungke, dibagi dadi telung bagean sing padha, gulung saben bagean kanthi bentuk bunder, lebokake sheet manggang, pelumasake permukaan bunder kanthi kuning telur endhog, pasang bunderan tomat abang ing tengah-tengahe, uyah, atur nganggo irisan bawang oval kembang, digoreng ing loro-lorone, banjur gulung "kalung" bunderan tomat abang, ing sadawane pinggiran nggawe rantai keju garing sing garing persagi Parut sawetara keju banjur taburi pizza. Panggang ing suhu 230-240 derajat Celcius nganti empuk. Nalika dipanggang, kiub keju sing garing sing garing banjur bisa larut lan bentuk pinggiran renda sing apik. Dadi panas karo kopi utawa teh. Pizza bisa disiapake kanthi beda - kanthi bentuk persegi panjang (ukuran lembar baking). Nalika disajikake, potong nganggo bentuk apa wae.
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 | 198.9 kCal | 1684 kCal | 11.8% | 5.9% | 847 g |
| Protein | 5.2 g | 76 g | 6.8% | 3.4% | 1462 g |
| lemak | 15.4 g | 56 g | 27.5% | 13.8% | 364 g |
| Karbohidrat | 10.4 g | 219 g | 4.7% | 2.4% | 2106 g |
| asam organik | 28.7 g | ~ | |||
| Serat Alimentary | 1.8 g | 20 g | 9% | 4.5% | 1111 g |
| Water | 43.2 g | 2273 g | 1.9% | 1% | 5262 g |
| Ash | 0.6 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 16.7% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, tiamin | 0.05 mg | 1.5 mg | 3.3% | 1.7% | 3000 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 2.2% | 2250 g |
| Vitamin B4, kolin | 29.3 mg | 500 mg | 5.9% | 3% | 1706 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 2% | 2500 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 2.3% | 2222 g |
| Vitamin B9, folat | 12.1 μg | 400 μg | 3% | 1.5% | 3306 g |
| Vitamin B12, kobalamin | 0.2 μg | 3 μg | 6.7% | 3.4% | 1500 g |
| Vitamin C, askorbik | 5.2 mg | 90 mg | 5.8% | 2.9% | 1731 g |
| Vitamin D, kalsium | 0.1 μg | 10 μg | 1% | 0.5% | 10000 g |
| Vitamin E, alpha tokoferol, TE | 0.8 mg | 15 mg | 5.3% | 2.7% | 1875 g |
| Vitamin H, Biotin | 1.6 μg | 50 μg | 3.2% | 1.6% | 3125 g |
| Vitamin PP, NO | 1.2632 mg | 20 mg | 6.3% | 3.2% | 1583 g |
| Niacin | 0.4 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 129.5 mg | 2500 mg | 5.2% | 2.6% | 1931 g |
| Kalsium, Ca | 131.4 mg | 1000 mg | 13.1% | 6.6% | 761 g |
| Silicon, Ya | 0.3 mg | 30 mg | 1% | 0.5% | 10000 g |
| Magnesium, mg | 17.9 mg | 400 mg | 4.5% | 2.3% | 2235 g |
| Natrium, Na | 102 mg | 1300 mg | 7.8% | 3.9% | 1275 g |
| Belerang, S | 28.6 mg | 1000 mg | 2.9% | 1.5% | 3497 g |
| Fosfor, P | 96 mg | 800 mg | 12% | 6% | 833 g |
| Klorin, Cl | 464.8 mg | 2300 mg | 20.2% | 10.2% | 495 g |
| Lacak Unsur | |||||
| Aluminium, Al | 234 μg | ~ | |||
| Bohr, B. | 69 μg | ~ | |||
| Wanadium, V | 11.5 μg | ~ | |||
| Wesi, Fe | 0.8 mg | 18 mg | 4.4% | 2.2% | 2250 g |
| Iodin, aku | 2 μg | 150 μg | 1.3% | 0.7% | 7500 g |
| Kobalt, Kab | 2.5 μg | 10 μg | 25% | 12.6% | 400 g |
| Manganese, Mbak | 0.2127 mg | 2 mg | 10.6% | 5.3% | 940 g |
| Tembaga, Cu | 66.5 μg | 1000 μg | 6.7% | 3.4% | 1504 g |
| Molibdenum, Mo. | 4.1 μg | 70 μg | 5.9% | 3% | 1707 g |
| Nickel, ni | 3.3 μg | ~ | |||
| Pimpinan, Sn | 0.9 μg | ~ | |||
| Rubidium, Rb | 129.3 μg | ~ | |||
| Selenium, Yen | 0.03 μg | 55 μg | 0.1% | 0.1% | 183333 g |
| Titan, sampeyan | 2.1 μg | ~ | |||
| Fluorin, F | 11.1 μg | 4000 μg | 0.3% | 0.2% | 36036 g |
| Krom, Kr | 1.5 μg | 50 μg | 3% | 1.5% | 3333 g |
| Seng, Zn | 0.8098 mg | 12 mg | 6.7% | 3.4% | 1482 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 6.8 g | ~ | |||
| Mono- lan disakarida (gula) | 2.3 g | maksimal 100 г |
Nilai energi yaiku 198,9 kkal.
Pizza karo bawang lan keju sugih ing vitamin lan mineral kayata: vitamin A - 33,3%, kalsium - 13,1%, fosfor - 12%, klorin - 20,2%, kobalt - 25%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- 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.
- 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.
Isi kalori lan KOMPOSISI KIMIA saka resep resep Pizza karo bawang lan keju PER 100 g
- 329 kCal
- 661 kCal
- 162 kCal
- 41 kCal
- 24 kCal
- 364 kCal
- 0 kCal
- 255 kCal
- 49 kCal
- 354 kCal
Tags: Cara masak, isi kalori 198,9 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak Pizza nganggo bawang lan keju, resep, kalori, nutrisi