Drinka Inuman apricot garing
| apricot | 77.0 (gram) |
| madu | 125.0 (gram) |
| banyu | 1000.0 (gram) |
Cara nyiyapake
Apricot garing sing disiapake diwutahake karo banyu panas, digodhog, woh-wohan digosok, digabung karo rebusan, ditutupi tutup, lan diinfus nganti 25-30 menit. Banjur lebokake madu lan aduk nganti larut.
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 | 47.4 kCal | 1684 kCal | 2.8% | 5.9% | 3553 g |
| Protein | 0.4 g | 76 g | 0.5% | 1.1% | 19000 g |
| lemak | 0.02 g | 56 g | 280000 g | ||
| Karbohidrat | 12.1 g | 219 g | 5.5% | 11.6% | 1810 g |
| asam organik | 0.2 g | ~ | |||
| Serat Alimentary | 1.2 g | 20 g | 6% | 12.7% | 1667 g |
| Water | 90.9 g | 2273 g | 4% | 8.4% | 2501 g |
| Ash | 0.3 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 46.8% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, tiamin | 0.007 mg | 1.5 mg | 0.5% | 1.1% | 21429 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 2.3% | 9000 g |
| Vitamin B5, pantotenat | 0.01 mg | 5 mg | 0.2% | 0.4% | 50000 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 1.1% | 20000 g |
| Vitamin B9, folat | 1.6 μg | 400 μg | 0.4% | 0.8% | 25000 g |
| Vitamin C, askorbik | 0.3 mg | 90 mg | 0.3% | 0.6% | 30000 g |
| Vitamin H, Biotin | 0.004 μg | 50 μg | 1250000 g | ||
| Vitamin PP, NO | 0.1064 mg | 20 mg | 0.5% | 1.1% | 18797 g |
| Niacin | 0.04 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 117.5 mg | 2500 mg | 4.7% | 9.9% | 2128 g |
| Kalsium, Ca | 12 mg | 1000 mg | 1.2% | 2.5% | 8333 g |
| Magnesium, mg | 7.1 mg | 400 mg | 1.8% | 3.8% | 5634 g |
| Natrium, Na | 3.9 mg | 1300 mg | 0.3% | 0.6% | 33333 g |
| Belerang, S | 0.1 mg | 1000 mg | 1000000 g | ||
| Fosfor, P | 11.1 mg | 800 mg | 1.4% | 3% | 7207 g |
| Klorin, Cl | 2.1 mg | 2300 mg | 0.1% | 0.2% | 109524 g |
| Lacak Unsur | |||||
| Wesi, Fe | 0.3 mg | 18 mg | 1.7% | 3.6% | 6000 g |
| Iodin, aku | 0.2 μg | 150 μg | 0.1% | 0.2% | 75000 g |
| Kobalt, Kab | 0.03 μg | 10 μg | 0.3% | 0.6% | 33333 g |
| Manganese, Mbak | 0.0037 mg | 2 mg | 0.2% | 0.4% | 54054 g |
| Tembaga, Cu | 6.5 μg | 1000 μg | 0.7% | 1.5% | 15385 g |
| Fluorin, F | 11 μg | 4000 μg | 0.3% | 0.6% | 36364 g |
| Seng, Zn | 0.0103 mg | 12 mg | 0.1% | 0.2% | 116505 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.8 g | ~ | |||
| Mono- lan disakarida (gula) | 11.2 g | maksimal 100 г |
Nilai energi yaiku 47,4 kkal.
Ngombe saka Kuragi sugih ing vitamin lan mineral kayata: vitamin A - 22,2%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
Isi kalori lan KOMPOSISI KIMIA BAHAN RESEPI Ngombe saka apricot garing PER 100 g
- 232 kCal
- 328 kCal
- 0 kCal
Tags: Cara masak, isi kalori 47,4 kkal, komposisi kimia, nilai gizi, apa vitamin, mineral, metode persiapan Ngombe saka apricot garing, resep, kalori, nutrisi