Paragraf
Bahan-bahan Keju Pondok “Benang” (nganggo wortel lan keju)
| keju pondok lemak 18% | 90.0 (gram) |
| wortel | 43.0 (gram) |
| margarin | 3.0 (gram) |
| semolina | 5.0 (gram) |
| keju atos | 15.0 (gram) |
| endhog pitik | 6.0 (gram) |
| gula | 10.0 (gram) |
| tepung gandum, premium | 20.0 (gram) |
| lemu masak | 15.0 (gram) |
| krim | 30.0 (gram) |
Cara nyiyapake
Keju pondhok digosok, wortel mentah sing dikupas banjur dicithak lan dibungkus nganggo margarin ing banyu sithik (10% banyu nganti bobote wortel). Banjur semolina sing wis disiapake diwutahake lan, kanthi terus diaduk, massa digodhog nganti kenthel lan digawe adhem. Sawise adhem, massa dikombinasikake karo keju pondok, keju parut, endhog, gula lan bagean saka tepung pra-saringan (2/3 saka jumlah total) lan dicampur. Massa sing wis disiyapake diluncurake dadi lapisan 1,5 cm, dipotong nganti sudhut 5-6 cm, banjur wujud segitiga (3 PC per porsi), diiseni tepung lan digoreng lemak sing akeh. Bocah siyap diluncurake kanthi panas, krim sing dienggo kanthi kapisah, utawa digawe adhem, diwutahake karo krim asem lan diluncurake.
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 | 320 kCal | 1684 kCal | 19% | 5.9% | 526 g |
| Protein | 10.8 g | 76 g | 14.2% | 4.4% | 704 g |
| lemak | 23.4 g | 56 g | 41.8% | 13.1% | 239 g |
| Karbohidrat | 17.6 g | 219 g | 8% | 2.5% | 1244 g |
| asam organik | 0.6 g | ~ | |||
| Serat Alimentary | 0.5 g | 20 g | 2.5% | 0.8% | 4000 g |
| Water | 51.9 g | 2273 g | 2.3% | 0.7% | 4380 g |
| Ash | 0.8 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 1800 μg | 900 μg | 200% | 62.5% | 50 g |
| Retinol | 1.8 mg | ~ | |||
| Vitamin B1, tiamin | 0.06 mg | 1.5 mg | 4% | 1.3% | 2500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 3.5% | 900 g |
| Vitamin B4, kolin | 50.8 mg | 500 mg | 10.2% | 3.2% | 984 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 1.3% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 1.6% | 2000 g |
| Vitamin B9, folat | 21.3 μg | 400 μg | 5.3% | 1.7% | 1878 g |
| Vitamin B12, kobalamin | 0.6 μg | 3 μg | 20% | 6.3% | 500 g |
| Vitamin C, askorbik | 0.7 mg | 90 mg | 0.8% | 0.3% | 12857 g |
| Vitamin D, kalsium | 0.1 μg | 10 μg | 1% | 0.3% | 10000 g |
| Vitamin E, alpha tokoferol, TE | 1.1 mg | 15 mg | 7.3% | 2.3% | 1364 g |
| Vitamin H, Biotin | 3.4 μg | 50 μg | 6.8% | 2.1% | 1471 g |
| Vitamin PP, NO | 2.2928 mg | 20 mg | 11.5% | 3.6% | 872 g |
| Niacin | 0.5 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 129.9 mg | 2500 mg | 5.2% | 1.6% | 1925 g |
| Kalsium, Ca | 157.2 mg | 1000 mg | 15.7% | 4.9% | 636 g |
| Silicon, Ya | 0.6 mg | 30 mg | 2% | 0.6% | 5000 g |
| Magnesium, mg | 25 mg | 400 mg | 6.3% | 2% | 1600 g |
| Natrium, Na | 96.8 mg | 1300 mg | 7.4% | 2.3% | 1343 g |
| Belerang, S | 16.3 mg | 1000 mg | 1.6% | 0.5% | 6135 g |
| Fosfor, P | 160.3 mg | 800 mg | 20% | 6.3% | 499 g |
| Klorin, Cl | 92.1 mg | 2300 mg | 4% | 1.3% | 2497 g |
| Lacak Unsur | |||||
| Aluminium, Al | 187.5 μg | ~ | |||
| Bohr, B. | 47.2 μg | ~ | |||
| Wanadium, V | 32.4 μg | ~ | |||
| Wesi, Fe | 0.7 mg | 18 mg | 3.9% | 1.2% | 2571 g |
| Iodin, aku | 2.9 μg | 150 μg | 1.9% | 0.6% | 5172 g |
| Kobalt, Kab | 2 μg | 10 μg | 20% | 6.3% | 500 g |
| Litium, Li | 1.3 μg | ~ | |||
| Manganese, Mbak | 0.1221 mg | 2 mg | 6.1% | 1.9% | 1638 g |
| Tembaga, Cu | 69.5 μg | 1000 μg | 7% | 2.2% | 1439 g |
| Molibdenum, Mo. | 9.8 μg | 70 μg | 14% | 4.4% | 714 g |
| Nickel, ni | 1.8 μg | ~ | |||
| Pimpinan, Sn | 0.6 μg | ~ | |||
| Selenium, Yen | 12.8 μg | 55 μg | 23.3% | 7.3% | 430 g |
| Titan, sampeyan | 1.3 μg | ~ | |||
| Fluorin, F | 31.3 μg | 4000 μg | 0.8% | 0.3% | 12780 g |
| Krom, Kr | 1 μg | 50 μg | 2% | 0.6% | 5000 g |
| Seng, Zn | 0.6893 mg | 12 mg | 5.7% | 1.8% | 1741 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 8.6 g | ~ | |||
| Mono- lan disakarida (gula) | 2.7 g | maksimal 100 г | |||
| Steroid | |||||
| kolesterol | 45.2 mg | maks 300 mg |
Nilai energi yaiku 320 kkal.
Keju pondok "Benang" (kanthi wortel lan keju) sugih karo vitamin lan mineral kayata: vitamin A - 200%, vitamin B2 - 11,1%, vitamin B12 - 20%, vitamin PP - 11,5%, kalsium - 15,7%, fosfor - 20%, kobalt - 20%, molibdenum - 14%, selenium - 23,3%
- 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.
- vitamin B12 nduweni peran penting ing metabolisme lan konversi asam amino. Folat lan vitamin B12 minangka vitamin sing ana gandhengane lan kalebu pembentukan getih. Kekurangan vitamin B12 nyebabake pangembangan kekurangan folat sebagean utawa sekunder, uga anemia, leukopenia, trombositopenia.
- Vitamin PP melu reaksi redoks metabolisme energi. Asupan vitamin sing ora cekap diiringi gangguan kondisi normal kulit, saluran gastrointestinal lan sistem saraf.
- 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.
- Kobalt minangka bagean saka vitamin B12. Aktifake enzim metabolisme asam lemak lan metabolisme asam folat.
- Molybdenum minangka koofactor saka pirang-pirang enzim sing nyedhiyakake metabolisme asam amino sing ngandung sulur, purin lan pirimidin.
- selenium - unsur penting sistem pertahanan antioksidan awak manungsa, duwe efek imunomodulator, melu regulasi tumindak hormon tiroid. Kekirangan nyebabake penyakit Kashin-Beck (osteoarthritis kanthi pirang-pirang cacat sendi, tulang punggung lan ekstremitas), penyakit Keshan (miokardiopati endemik), trombastenia turun temurun.
Isi kalori lan KOMPOSISI KIMIA ING RESEP BAHAN "Spice" curd (kanthi wortel lan keju) PER 100 g
- 236 kCal
- 35 kCal
- 743 kCal
- 333 kCal
- 364 kCal
- 157 kCal
- 399 kCal
- 334 kCal
- 897 kCal
- 162 kCal
Tags: Cara masak, isi kalori 320 kkal, komposisi kimia, nilai nutrisi, apa vitamin, mineral, cara masak Keju pondok "Spice" (kanthi wortel lan keju), resep, kalori, nutrisi