Cura Curd casserole karo pasta
| pasta | 250.0 (gram) |
| keju pondok kandel 9% | 400.0 (gram) |
| gula | 0.5 (gandum) |
| soda | 1.0 (sendhok teh) |
| uyah meja | 0.5 (sendhok teh) |
| butter | 50.0 (gram) |
Cara nyiyapake
Masak pasta, 200-300 gram. Kapisah campuran 400 gram keju pondhok, setengah gelas gula, 1 sendok teh baking soda, uyah secukupe. Beat telu putih, dicampur karo keju pondok, banjur tambah pasta. Gosok wangi karo mentega, taburi roti, wenehake massa kari, level. Tuang mentega cair ing sisih ndhuwur, taburi roti. Panggang sajrone 30-40 menit.
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 | 228.5 kCal | 1684 kCal | 13.6% | 6% | 737 g |
| Protein | 11.2 g | 76 g | 14.7% | 6.4% | 679 g |
| lemak | 9.1 g | 56 g | 16.3% | 7.1% | 615 g |
| Karbohidrat | 27.3 g | 219 g | 12.5% | 5.5% | 802 g |
| asam organik | 30 g | ~ | |||
| Serat Alimentary | 0.8 g | 20 g | 4% | 1.8% | 2500 g |
| Water | 33.4 g | 2273 g | 1.5% | 0.7% | 6805 g |
| Ash | 0.6 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 70 μg | 900 μg | 7.8% | 3.4% | 1286 g |
| Retinol | 0.07 mg | ~ | |||
| Vitamin B1, tiamin | 0.05 mg | 1.5 mg | 3.3% | 1.4% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.5% | 1800 g |
| Vitamin B4, kolin | 12.3 mg | 500 mg | 2.5% | 1.1% | 4065 g |
| Vitamin B5, pantotenat | 0.07 mg | 5 mg | 1.4% | 0.6% | 7143 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 0.9% | 5000 g |
| Vitamin B9, folat | 4.7 μg | 400 μg | 1.2% | 0.5% | 8511 g |
| Vitamin C, askorbik | 0.1 mg | 90 mg | 0.1% | 90000 g | |
| Vitamin D, kalsium | 0.01 μg | 10 μg | 0.1% | 100000 g | |
| Vitamin E, alpha tokoferol, TE | 0.6 mg | 15 mg | 4% | 1.8% | 2500 g |
| Vitamin H, Biotin | 0.5 μg | 50 μg | 1% | 0.4% | 10000 g |
| Vitamin PP, NO | 2.3592 mg | 20 mg | 11.8% | 5.2% | 848 g |
| Niacin | 0.5 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 78.8 mg | 2500 mg | 3.2% | 1.4% | 3173 g |
| Kalsium, Ca | 80.8 mg | 1000 mg | 8.1% | 3.5% | 1238 g |
| Silicon, Ya | 0.9 mg | 30 mg | 3% | 1.3% | 3333 g |
| Magnesium, mg | 13.9 mg | 400 mg | 3.5% | 1.5% | 2878 g |
| Natrium, Na | 22.1 mg | 1300 mg | 1.7% | 0.7% | 5882 g |
| Belerang, S | 17.6 mg | 1000 mg | 1.8% | 0.8% | 5682 g |
| Fosfor, P | 112.9 mg | 800 mg | 14.1% | 6.2% | 709 g |
| Klorin, Cl | 471.1 mg | 2300 mg | 20.5% | 9% | 488 g |
| Lacak Unsur | |||||
| Wesi, Fe | 0.6 mg | 18 mg | 3.3% | 1.4% | 3000 g |
| Iodin, aku | 0.3 μg | 150 μg | 0.2% | 0.1% | 50000 g |
| Kobalt, Kab | 0.5 μg | 10 μg | 5% | 2.2% | 2000 g |
| Manganese, Mbak | 0.1335 mg | 2 mg | 6.7% | 2.9% | 1498 g |
| Tembaga, Cu | 161.8 μg | 1000 μg | 16.2% | 7.1% | 618 g |
| Molibdenum, Mo. | 3.7 μg | 70 μg | 5.3% | 2.3% | 1892 g |
| Fluorin, F | 5.2 μg | 4000 μg | 0.1% | 76923 g | |
| Krom, Kr | 0.5 μg | 50 μg | 1% | 0.4% | 10000 g |
| Seng, Zn | 0.1712 mg | 12 mg | 1.4% | 0.6% | 7009 g |
| Karbohidrat sing bisa dicerna | |||||
| Mono- lan disakarida (gula) | 1.4 g | maksimal 100 г | |||
| Steroid | |||||
| kolesterol | 12.4 mg | maks 300 mg |
Nilai energi yaiku 228,5 kkal.
Curd casserole karo pasta sugih ing vitamin lan mineral kayata: vitamin PP - 11,8%, fosfor - 14,1%, klorin - 20,5%, tembaga - 16,2%
- Vitamin PP melu reaksi redoks metabolisme energi. Asupan vitamin sing ora cekap diiringi gangguan kondisi normal kulit, saluran gastrointestinal lan sistem saraf.
- 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.
- 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.
KOMPOSISI KALORIE lan KIMIA OF RESEP BAHAN Curd casserole kanthi pasta PER 100 g
- 345 kCal
- 169 kCal
- 399 kCal
- 0 kCal
- 0 kCal
- 661 kCal
Tags: Cara masak, isi kalori 228,5 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, metode masak Curd casserole karo pasta, resep, kalori, nutrisi