Saucea Saus Champignon nganggo krim.
| linglang | 1.0 (potongan) |
| jamur | 200.0 (gram) |
| butter | 50.0 (gram) |
| tepung gandum, kelas siji | 0.5 (sendok meja) |
| krim | 0.5 (gandum) |
| kuning pitik | 2.0 (potongan) |
| gula | 0.5 (sendhok teh) |
| uyah meja | 0.5 (sendhok teh) |
Cara nyiyapake
Champignons Cut menyang irisan-irisan, sijine ing saucepan ing butter, remet jus saka 1 lemon, nambah 2-3 tablespoons saka daging lan duduh kaldu jamur, simmer nganti alus. Ing saucepan liyane, godhok butter lan glepung, pour ing sauce jamur, 1-2 kaca tingal anggur putih (sing pengin 1/2 tuwung saka krim), godhok lan nambah jamur. Buang saka panas, pour cairan menyang saucepan, nambah yolks, uyah lan gula, nyampur, panas kanggo + 70-75 derajat, pour liwat jamur. Sijine saus kanggo nggodhok: pitik, sikil sapi, sirah, dhadha sapi.
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 | 163.1 kCal | 1684 kCal | 9.7% | 5.9% | 1032 g |
| Protein | 4 g | 76 g | 5.3% | 3.2% | 1900 g |
| lemak | 14.7 g | 56 g | 26.3% | 16.1% | 381 g |
| Karbohidrat | 4 g | 219 g | 1.8% | 1.1% | 5475 g |
| asam organik | 56.9 g | ~ | |||
| Serat Alimentary | 2.5 g | 20 g | 12.5% | 7.7% | 800 g |
| Water | 46.4 g | 2273 g | 2% | 1.2% | 4899 g |
| Ash | 0.6 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 13.6% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, tiamin | 0.06 mg | 1.5 mg | 4% | 2.5% | 2500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 6.8% | 900 g |
| Vitamin B4, kolin | 83.2 mg | 500 mg | 16.6% | 10.2% | 601 g |
| Vitamin B5, pantotenat | 1 mg | 5 mg | 20% | 12.3% | 500 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 2.5% | 2500 g |
| Vitamin B9, folat | 13.8 μg | 400 μg | 3.5% | 2.1% | 2899 g |
| Vitamin B12, kobalamin | 0.3 μg | 3 μg | 10% | 6.1% | 1000 g |
| Vitamin C, askorbik | 5.5 mg | 90 mg | 6.1% | 3.7% | 1636 g |
| Vitamin D, kalsium | 0.7 μg | 10 μg | 7% | 4.3% | 1429 g |
| Vitamin E, alpha tokoferol, TE | 0.5 mg | 15 mg | 3.3% | 2% | 3000 g |
| Vitamin H, Biotin | 6 μg | 50 μg | 12% | 7.4% | 833 g |
| Vitamin PP, NO | 2.164 mg | 20 mg | 10.8% | 6.6% | 924 g |
| Niacin | 1.5 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 204.1 mg | 2500 mg | 8.2% | 5% | 1225 g |
| Kalsium, Ca | 46.3 mg | 1000 mg | 4.6% | 2.8% | 2160 g |
| Silicon, Ya | 0.07 mg | 30 mg | 0.2% | 0.1% | 42857 g |
| Magnesium, mg | 9.7 mg | 400 mg | 2.4% | 1.5% | 4124 g |
| Natrium, Na | 22.6 mg | 1300 mg | 1.7% | 1% | 5752 g |
| Belerang, S | 20.2 mg | 1000 mg | 2% | 1.2% | 4950 g |
| Fosfor, P | 100.5 mg | 800 mg | 12.6% | 7.7% | 796 g |
| Klorin, Cl | 907.9 mg | 2300 mg | 39.5% | 24.2% | 253 g |
| Lacak Unsur | |||||
| Aluminium, Al | 28.6 μg | ~ | |||
| Bohr, B. | 20.1 μg | ~ | |||
| Wanadium, V | 2.3 μg | ~ | |||
| Wesi, Fe | 0.9 mg | 18 mg | 5% | 3.1% | 2000 g |
| Iodin, aku | 10 μg | 150 μg | 6.7% | 4.1% | 1500 g |
| Kobalt, Kab | 6.4 μg | 10 μg | 64% | 39.2% | 156 g |
| Manganese, Mbak | 0.0411 mg | 2 mg | 2.1% | 1.3% | 4866 g |
| Tembaga, Cu | 51 μg | 1000 μg | 5.1% | 3.1% | 1961 g |
| Molibdenum, Mo. | 5.2 μg | 70 μg | 7.4% | 4.5% | 1346 g |
| Nickel, ni | 0.2 μg | ~ | |||
| Pimpinan, Sn | 0.2 μg | ~ | |||
| Rubidium, Rb | 7 μg | ~ | |||
| Selenium, Yen | 0.1 μg | 55 μg | 0.2% | 0.1% | 55000 g |
| Titan, sampeyan | 0.4 μg | ~ | |||
| Fluorin, F | 9.2 μg | 4000 μg | 0.2% | 0.1% | 43478 g |
| Krom, Kr | 4.2 μg | 50 μg | 8.4% | 5.2% | 1190 g |
| Seng, Zn | 0.4659 mg | 12 mg | 3.9% | 2.4% | 2576 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 1.3 g | ~ | |||
| Mono- lan disakarida (gula) | 0.4 g | maksimal 100 г |
Nilai energi yaiku 163,1 kkal.
Saus Champignon nganggo krim. sugih karo vitamin lan mineral kayata: vitamin A - 22,2%, vitamin B2 - 11,1%, kolin - 16,6%, vitamin B5 - 20%, vitamin H - 12%, fosfor - 12,6%, klorin - 39,5%, kobalt - 64%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- vitamin B2 melu reaksi redoks, nambah sensitivitas warna analisa visual lan adaptasi peteng. Asupan vitamin B2 sing ora cekap diiringi pelanggaran kondisi kulit, membran lendhut, gangguan cahaya lan penglihatan surup.
- campuran minangka bagean saka lesitin, nduweni pengaruh ing sintesis lan metabolisme fosfolipid ing ati, minangka sumber gugus metil gratis, tumindak minangka faktor lipotropik.
- vitamin B5 melu protein, lemak, metabolisme karbohidrat, metabolisme kolesterol, sintesis saka pirang-pirang hormon, hemoglobin, ningkatake penyerapan asam amino lan gula ing usus, ndhukung fungsi korteks adrenal. Kurang asam pantotenat bisa nyebabake kerusakan kulit lan membran lendhut.
- Vitamin H. melu sintesis lemak, glikogen, metabolisme asam amino. Asupan vitamin iki ora cukup bisa nyebabake gangguan ing kulit normal.
- 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 ING RESEP INGREDIEN Saos champignons nganggo krim. PER 100 g
- 34 kCal
- 27 kCal
- 661 kCal
- 329 kCal
- 119 kCal
- 354 kCal
- 399 kCal
- 0 kCal
Tags: Cara masak, isi kalori 163,1 kkal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara nyiyapake saus champignons nganggo krim., Resep, kalori, nutrisi