Nilai nutrisi lan komposisi kimia.
| Gondho | Quantity | Norm ** | % norma ing 100 g | % norma ing 100 kkal | 100% normal |
| Nilai kalori | 338 kCal | 1684 kCal | 20.1% | 5.9% | 498 g |
| Protein | 11 g | 76 g | 14.5% | 4.3% | 691 g |
| lemak | 1.3 g | 56 g | 2.3% | 0.7% | 4308 g |
| Karbohidrat | 70.5 g | 219 g | 32.2% | 9.5% | 311 g |
| Serat Alimentary | 3.7 g | 20 g | 18.5% | 5.5% | 541 g |
| Water | 13 g | 2273 g | 0.6% | 0.2% | 17485 g |
| Ash | 0.5 g | ~ | |||
| vitamins | |||||
| Vitamin B1, tiamin | 0.17 mg | 1.5 mg | 11.3% | 3.3% | 882 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 0.7% | 4500 g |
| Vitamin B4, kolin | 52.5 mg | 500 mg | 10.5% | 3.1% | 952 g |
| Vitamin B5, pantotenat | 0.3 mg | 5 mg | 6% | 1.8% | 1667 g |
| Vitamin B6, pyridoxine | 0.16 mg | 2 mg | 8% | 2.4% | 1250 g |
| Vitamin B9, folat | 20 μg | 400 μg | 5% | 1.5% | 2000 g |
| Vitamin E, alpha tokoferol, TE | 1.5 mg | 15 mg | 10% | 3% | 1000 g |
| Vitamin H, Biotin | 2.02 μg | 50 μg | 4% | 1.2% | 2475 g |
| Vitamin PP, NO | 2.9 mg | 20 mg | 14.5% | 4.3% | 690 g |
| Niacin | 1.2 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 123 mg | 2500 mg | 4.9% | 1.4% | 2033 g |
| Kalsium, Ca | 19 mg | 1000 mg | 1.9% | 0.6% | 5263 g |
| Silicon, Ya | 4 mg | 30 mg | 13.3% | 3.9% | 750 g |
| Magnesium, mg | 16 mg | 400 mg | 4% | 1.2% | 2500 g |
| Natrium, Na | 3 mg | 1300 mg | 0.2% | 0.1% | 43333 g |
| Belerang, S | 71 mg | 1000 mg | 7.1% | 2.1% | 1408 g |
| Fosfor, P | 87 mg | 800 mg | 10.9% | 3.2% | 920 g |
| Klorin, Cl | 77 mg | 2300 mg | 3.3% | 1% | 2987 g |
| Lacak Unsur | |||||
| Wesi, Fe | 1.6 mg | 18 mg | 8.9% | 2.6% | 1125 g |
| Iodin, aku | 1.5 μg | 150 μg | 1% | 0.3% | 10000 g |
| Kobalt, Kab | 1.6 μg | 10 μg | 16% | 4.7% | 625 g |
| Manganese, Mbak | 0.577 mg | 2 mg | 28.9% | 8.6% | 347 g |
| Tembaga, Cu | 700 μg | 1000 μg | 70% | 20.7% | 143 g |
| Molibdenum, Mo. | 12.6 μg | 70 μg | 18% | 5.3% | 556 g |
| Fluorin, F | 23 μg | 4000 μg | 0.6% | 0.2% | 17391 g |
| Krom, Kr | 2.2 μg | 50 μg | 4.4% | 1.3% | 2273 g |
| Seng, Zn | 0.708 mg | 12 mg | 5.9% | 1.7% | 1695 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 67.7 g | ~ | |||
| Mono- lan disakarida (gula) | 2 g | maksimal 100 г | |||
| galaktosa | 0.11 g | ~ | |||
| Glukosa (dextrose) | 0.09 g | ~ | |||
| Maltosa | 1.67 g | ~ | |||
| sukrose | 0.09 g | ~ | |||
| fruktosa | 0.03 g | ~ | |||
| Asam Amino Penting | |||||
| Arginin * | 0.4 g | ~ | |||
| valine | 0.48 g | ~ | |||
| Histidin * | 0.2 g | ~ | |||
| Isoleucine | 0.44 g | ~ | |||
| leucine | 0.82 g | ~ | |||
| lisin | 0.25 g | ~ | |||
| methionine | 0.16 g | ~ | |||
| Metionin + Sistein | 0.36 g | ~ | |||
| threonine | 0.31 g | ~ | |||
| tryptophan | 0.1 g | ~ | |||
| fenilalanin | 0.51 g | ~ | |||
| Phenylalanine + Tirosin | 0.76 g | ~ | |||
| Asam amino sing bisa diganti | |||||
| alanin | 0.33 g | ~ | |||
| Asam partikel | 0.34 g | ~ | |||
| glycine | 0.35 g | ~ | |||
| Asam glutamat | 3.11 g | ~ | |||
| Prolin | 0.98 g | ~ | |||
| serine | 0.51 g | ~ | |||
| tirosin | 0.25 g | ~ | |||
| cysteine | 0.2 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.2 g | maksimal 18.7 г | |||
| 16: 0 Palmitic | 0.18 g | ~ | |||
| 18: 0 Stearin | 0.01 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.14 g | min 16.8 г | 0.8% | 0.2% | |
| 16: 1 Palmitoleik | 0.01 g | ~ | |||
| 18:1 Olein (omega-9) | 0.13 g | ~ | |||
| Asam lemak polimaturaturasi | 0.43 g | saka 11.2 kanggo 20.6 | 3.8% | 1.1% | |
| 18: 2 Linolik | 0.41 g | ~ | |||
| 18: 3 Linolen | 0.01 g | ~ | |||
| Omega-3 asam lemak | 0.01 g | saka 0.9 kanggo 3.7 | 1.1% | 0.3% | |
| Omega-6 asam lemak | 0.41 g | saka 4.7 kanggo 16.8 | 8.7% | 2.6% |
Nilai energi yaiku 338 kkal.
- vitamin B1 minangka bagean saka enzim karbohidrat lan metabolisme energi sing paling penting, sing nyedhiyakake awak kanthi energi lan bahan plastik, uga metabolisme asam amino rantai bercabang. Kekurangan vitamin iki nyebabake kelainan serius ing sistem saraf, pencernaan lan kardiovaskular.
- Vitamin PP melu reaksi redoks metabolisme energi. Asupan vitamin sing ora cekap diiringi gangguan kondisi normal kulit, saluran gastrointestinal lan sistem saraf.
- Silicon kalebu komponen struktural ing glikosaminoglikan lan ngrangsang sintesis kolagen.
- 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.
- tembaga minangka bagean saka enzim kanthi kegiatan redoks lan melu metabolisme zat besi, stimulasi panyerapan protein lan karbohidrat. Melu proses nyedhiyakake jaringan awak manungsa kanthi oksigen. Kekurangan kasebut diwujudake dening kelainan nalika pembentukan sistem kardiovaskular lan kerangka, pangembangan displasia jaringan ikat.
- Molybdenum minangka koofactor saka pirang-pirang enzim sing nyedhiyakake metabolisme asam amino sing ngandung sulur, purin lan pirimidin.
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.