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 | 29 kcal | 1684 kcal | 1.7% | 5.9% | 5807 g |
| Protein | 3.28 g | 76 g | 4.3% | 14.8% | 2317 g |
| lemak | 0.58 g | 56 g | 1% | 3.4% | 9655 g |
| Karbohidrat | 2.24 g | 219 g | 1% | 3.4% | 9777 g |
| Serat pemakanan | 2.2 g | 20 g | 11% | 37.9% | 909 g |
| Water | 90.66 g | 2273 g | 4% | 13.8% | 2507 g |
| Ash | 1.05 g | ~ | |||
| vitamins | |||||
| Vitamin B1, tiamin | 0.072 mg | 1.5 mg | 4.8% | 16.6% | 2083 g |
| Vitamin B2, riboflavin | 0.403 mg | 1.8 mg | 22.4% | 77.2% | 447 g |
| Vitamin B4, kolin | 32.8 mg | 500 mg | 6.6% | 22.8% | 1524 |
| Vitamin B5, Pantotenat | 1.262 mg | 5 mg | 25.2% | 86.9% | 396 g |
| Vitamin B6, pyridoxine | 0.122 mg | 2 mg | 6.1% | 21% | 1639 g |
| Vitamin D, kalsium | 13.1 .g | 10 .g | 131% | 451.7% | 76 g |
| Vitamin D2, ergocalciferol | 13.1 .g | ~ | |||
| Vitamin PP, ora | 6.255 mg | 20 mg | 31.3% | 107.9% | 320 g |
| Betaine | 11.5 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 437 mg | 2500 mg | 17.5% | 60.3% | 572 g |
| Kalsium, Ca | 3 mg | 1000 mg | 0.3% | 1% | 33333 g |
| Magnesium, mg | 13 mg | 400 mg | 3.3% | 11.4% | 3077 g |
| Natrium, Na | 11 mg | 1300 mg | 0.8% | 2.8% | 11818 g |
| Belerang, S | 32.8 mg | 1000 mg | 3.3% | 11.4% | 3049 g |
| Fosfor, P | 135 mg | 800 mg | 16.9% | 58.3% | 593 g |
| Minerals | |||||
| Wesi, Fe | 0.4 mg | 18 mg | 2.2% | 7.6% | 4500 g |
| Manganese, Mbak | 0.067 mg | 2 mg | 3.4% | 11.7% | 2985 g |
| Tembaga, Cu | 389 .g | 1000 mcg | 38.9% | 134.1% | 257 g |
| Selenium, Yen | 21.9 .g | 55 mcg | 39.8% | 137.2% | 251 g |
| Seng, Zn | 0.65 mg | 12 mg | 5.4% | 18.6% | 1846 |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.43 g | ~ | |||
| Mono lan disakarida (gula) | 2.26 g | maks 100 g | |||
| Glukosa (dextrose) | 2.26 g | ~ | |||
| Asam amino penting | |||||
| Arginin * | 0.107 g | ~ | |||
| valine | 0.1 g | ~ | |||
| Histidine * | 0.076 g | ~ | |||
| Isoleucine | 0.107 g | ~ | |||
| Leucine | 0.171 g | ~ | |||
| Lysine | 0.159 g | ~ | |||
| methionine | 0.038 g | ~ | |||
| threonine | 0.133 g | ~ | |||
| Tryptophan | 0.047 g | ~ | |||
| phenylalanine | 0.1 g | ~ | |||
| Asam amino | |||||
| Alanine | 0.22 g | ~ | |||
| Asam partikel | 0.29 g | ~ | |||
| Glycine | 0.126 g | ~ | |||
| Asam glutamat | 0.418 g | ~ | |||
| Prolin | 0.1 g | ~ | |||
| serina | 0.12 g | ~ | |||
| tirosin | 0.018 g | ~ | |||
| cysteine | 0.013 g | ~ | |||
| Sterol (sterol) | |||||
| Kolesterol | 2 mg | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak nasadenie | 0.028 g | maks 18.7 g | |||
| 15: 0 Pentadecanoic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.018 g | ~ | |||
| 18: 0 Stearic | 0.006 g | ~ | |||
| 20: 0 Arachidic | 0.001 g | ~ | |||
| 22: 0 Begenova | 0.001 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.029 g | min 16.8 g | 0.2% | 0.7% | |
| 14: 1 Mirandolina | 0.002 g | ~ | |||
| 16: 1 Palmitoleic | 0.002 g | ~ | |||
| 16: 1 CIS | 0.002 g | ~ | |||
| 18: 1 Oleic (omega-9) | 0.011 g | ~ | |||
| 18: 1 CIS | 0.011 g | ~ | |||
| Asam lemak polimaturaturasi | 0.526 g | saka 11.2-20.6 g | 4.7% | 16.2% | |
| 18: 2 Linolik | 0.263 g | ~ | |||
| 18: 2 omega-6, CIS, CIS | 0.263 g | ~ | |||
| Omega-6 asam lemak | 0.263 g | saka 4.7 nganti 16.8 g | 5.6% | 19.3% |
Nilai energi yaiku 29 kkal.
Jamur Portobello ditandur kanthi cahya ultraviolet, panggang sugih karo vitamin lan mineral kaya vitamin B2 lan 22.4%, vitamin B5 - 25,2%, vitamin D - 131%, vitamin PP - 31,3%, kalium - 17,5%, fosfor 16.9 persen, tembaga - 38,9 , 39.8%, selenium - saka XNUMX%
- vitamin B2 melu reaksi redoks, nyumbang kerentanan warna penganalisis visual lan adaptasi peteng. Asupan vitamin B2 sing ora cekap diiringi pelanggaran kesehatan kulit, membran lendhut, gangguan cahaya lan penglihatan surup.
- 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.
- vitamin D njaga homeostasis kalsium lan fosfor, lan nindakake proses mineralisasi jaringan tulang. Kekirangan vitamin D nyebabake metabolisme kalsium lan fosfor sing rusak ing balung, nambah demineralisasi balung, sing nyebabake risiko osteoporosis nambah.
- Vitamin PP melu reaksi redoks lan metabolisme energi. Asupan vitamin sing ora cekap diiringi gangguan kondisi normal kulit, saluran gastrointestinal lan sistem saraf.
- Kalium minangka ion intraselular utama sing melu regulasi banyu, elektrolit lan keseimbangan asam, melu nindakake impuls saraf, regulasi tekanan getih.
- fosfor melu akeh proses fisiologis, kalebu metabolisme energi, ngatur keseimbangan asam-basa, minangka bagean saka fosfolipid, nukleotida lan asam nukleat sing dibutuhake kanggo mineralisasi balung lan untu. Kekirangan nyebabake anorexia, anemia, rickets.
- 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.
- selenium - unsur penting sistem pertahanan antioksidan ing awak manungsa, duwe efek imunomodulasi, melu regulasi tumindak hormon tiroid. Kekirangan nyebabake penyakit Kashin-Bek (osteoarthritis kanthi pirang-pirang cacat sendi, tulang punggung, lan ekstremitas), penyakit Kesan (kardiomiopati endemik), trombasthenia turun temurun.
Direktori lengkap produk sing paling migunani sing bisa dideleng ing app.
Tags: kalori 29 kcal, komposisi kimia, nilai nutrisi, vitamins, mineral tinimbang migunani Portobello jamur thukul ing cahya ultraviolet, panggang, kalori, gizi, ono gunane situs Portobello jamur thukul ing sinar ultraviolet, panggang