Cura Curd casserole
| keju pondok lemak 18% | 250.0 (gram) |
| endhog pitik | 2.0 (potongan) |
| semolina | 5.0 (sendok meja) |
| orange pil | 3.0 (sendok meja) |
| vanillin | 2.0 (gram) |
| gula | 5.0 (sendok meja) |
| uyah meja | 4.0 (gram) |
| soda | 1.0 (sendhok teh) |
| grapes | 30.0 (gram) |
| apricot | 20.0 (gram) |
Cara nyiyapake
Sak tenane tlatah keju Cottage karo endhog, nambah uyah, gula, soda, zest orange, raisins lan pepe apricots, semolina, nyampur uga lan sijine massa asil ing malah lapisan ing wangun richly greased karo lenga. Panggang ing pre-oven ing 180 derajat nganti coklat emas lan ngawula nganggo krim sing ora nguntungke, madu utawa senggol.
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 | 239.6 kCal | 1684 kCal | 14.2% | 5.9% | 703 g |
| Protein | 8.4 g | 76 g | 11.1% | 4.6% | 905 g |
| lemak | 6.8 g | 56 g | 12.1% | 5.1% | 824 g |
| Karbohidrat | 38.6 g | 219 g | 17.6% | 7.3% | 567 g |
| asam organik | 24 g | ~ | |||
| Serat Alimentary | 1.2 g | 20 g | 6% | 2.5% | 1667 g |
| Water | 31.7 g | 2273 g | 1.4% | 0.6% | 7170 g |
| Ash | 0.7 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 9.3% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, tiamin | 0.06 mg | 1.5 mg | 4% | 1.7% | 2500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 4.6% | 900 g |
| Vitamin B4, kolin | 43.6 mg | 500 mg | 8.7% | 3.6% | 1147 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 1.7% | 2500 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 1.7% | 2500 g |
| Vitamin B9, folat | 15.2 μg | 400 μg | 3.8% | 1.6% | 2632 g |
| Vitamin B12, kobalamin | 0.3 μg | 3 μg | 10% | 4.2% | 1000 g |
| Vitamin C, askorbik | 3.5 mg | 90 mg | 3.9% | 1.6% | 2571 g |
| Vitamin D, kalsium | 0.3 μg | 10 μg | 3% | 1.3% | 3333 g |
| Vitamin E, alpha tokoferol, TE | 0.9 mg | 15 mg | 6% | 2.5% | 1667 g |
| Vitamin H, Biotin | 3.9 μg | 50 μg | 7.8% | 3.3% | 1282 g |
| Vitamin PP, NO | 1.7944 mg | 20 mg | 9% | 3.8% | 1115 g |
| Niacin | 0.4 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 177.3 mg | 2500 mg | 7.1% | 3% | 1410 g |
| Kalsium, Ca | 66.9 mg | 1000 mg | 6.7% | 2.8% | 1495 g |
| Silicon, Ya | 1.1 mg | 30 mg | 3.7% | 1.5% | 2727 g |
| Magnesium, mg | 19.7 mg | 400 mg | 4.9% | 2% | 2030 g |
| Natrium, Na | 41.5 mg | 1300 mg | 3.2% | 1.3% | 3133 g |
| Belerang, S | 38.1 mg | 1000 mg | 3.8% | 1.6% | 2625 g |
| Fosfor, P | 109.8 mg | 800 mg | 13.7% | 5.7% | 729 g |
| Klorin, Cl | 430.2 mg | 2300 mg | 18.7% | 7.8% | 535 g |
| Lacak Unsur | |||||
| Aluminium, Al | 107.7 μg | ~ | |||
| Bohr, B. | 26.3 μg | ~ | |||
| Wanadium, V | 19.5 μg | ~ | |||
| Wesi, Fe | 1.2 mg | 18 mg | 6.7% | 2.8% | 1500 g |
| Iodin, aku | 2.5 μg | 150 μg | 1.7% | 0.7% | 6000 g |
| Kobalt, Kab | 6.3 μg | 10 μg | 63% | 26.3% | 159 g |
| Manganese, Mbak | 0.0938 mg | 2 mg | 4.7% | 2% | 2132 g |
| Tembaga, Cu | 65.4 μg | 1000 μg | 6.5% | 2.7% | 1529 g |
| Molibdenum, Mo. | 5.8 μg | 70 μg | 8.3% | 3.5% | 1207 g |
| Nickel, ni | 2.2 μg | ~ | |||
| Pimpinan, Sn | 0.6 μg | ~ | |||
| Selenium, Yen | 8.3 μg | 55 μg | 15.1% | 6.3% | 663 g |
| Titan, sampeyan | 1.7 μg | ~ | |||
| Fluorin, F | 20.3 μg | 4000 μg | 0.5% | 0.2% | 19704 g |
| Krom, Kr | 0.7 μg | 50 μg | 1.4% | 0.6% | 7143 g |
| Seng, Zn | 0.3724 mg | 12 mg | 3.1% | 1.3% | 3222 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 13.4 g | ~ | |||
| Mono- lan disakarida (gula) | 2.6 g | maksimal 100 г | |||
| Steroid | |||||
| kolesterol | 88.4 mg | maks 300 mg |
Nilai energi yaiku 239,6 kkal.
Pondok keju casserole sugih ing vitamin lan mineral kayata: vitamin A - 22,2%, vitamin B2 - 11,1%, fosfor - 13,7%, klorin - 18,7%, kobalt - 63%, selenium - 15,1%
- 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.
- 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.
- 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 OF RESEP BAHAN Curd casserole PER 100 g
- 236 kCal
- 157 kCal
- 333 kCal
- 97 kCal
- 0 kCal
- 399 kCal
- 0 kCal
- 0 kCal
- 264 kCal
- 232 kCal
Tags: Cara masak, isi kalori 239,6 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, metode masak Curd casserole, resep, kalori, nutrisi