Bahan-bahan kaviar terong
| eggplant | 1438.0 (gram) |
| bawang bombay | 131.0 (gram) |
| lenga kembang srengenge | 56.0 (gram) |
| pasta tomat | 110.0 (gram) |
| cukà | 32.0 (gram) |
| bawang putih bawang putih | 5.0 (gram) |
Cara nyiyapake
Eggplants sing wis dikumbah kanthi stalk dibusak dipanggang ing oven nganti lembut, adhem, kulit dibusak, pulp disigar. Bawang sing disigar rada digoreng ing lenga sayur-sayuran, banjur ditambahake puree tomat lan digoreng nganti 10-15 menit liyane. Gabungke massa karo eggplants lan godhok nganti thickened, mangsa karo papak ulig, cuka, uyah, mrico. Sijine 75-100 g saben porsi. Piring kasebut bisa dimasak tanpa bawang putih.
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 | 74.3 kCal | 1684 kCal | 4.4% | 5.9% | 2266 g |
| Protein | 1.9 g | 76 g | 2.5% | 3.4% | 4000 g |
| lemak | 4.7 g | 56 g | 8.4% | 11.3% | 1191 g |
| Karbohidrat | 6.5 g | 219 g | 3% | 4% | 3369 g |
| asam organik | 0.4 g | ~ | |||
| Serat Alimentary | 3.4 g | 20 g | 17% | 22.9% | 588 g |
| Water | 125 g | 2273 g | 5.5% | 7.4% | 1818 g |
| Ash | 0.9 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 3% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, tiamin | 0.05 mg | 1.5 mg | 3.3% | 4.4% | 3000 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 5.2% | 2571 g |
| Vitamin B5, pantotenat | 0.008 mg | 5 mg | 0.2% | 0.3% | 62500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 13.5% | 1000 g |
| Vitamin B9, folat | 18.5 μg | 400 μg | 4.6% | 6.2% | 2162 g |
| Vitamin C, askorbik | 7.8 mg | 90 mg | 8.7% | 11.7% | 1154 g |
| Vitamin E, alpha tokoferol, TE | 1.9 mg | 15 mg | 12.7% | 17.1% | 789 g |
| Vitamin H, Biotin | 0.07 μg | 50 μg | 0.1% | 0.1% | 71429 g |
| Vitamin PP, NO | 1.1154 mg | 20 mg | 5.6% | 7.5% | 1793 g |
| Niacin | 0.8 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 321.1 mg | 2500 mg | 12.8% | 17.2% | 779 g |
| Kalsium, Ca | 20 mg | 1000 mg | 2% | 2.7% | 5000 g |
| Magnesium, mg | 14.5 mg | 400 mg | 3.6% | 4.8% | 2759 g |
| Natrium, Na | 7.5 mg | 1300 mg | 0.6% | 0.8% | 17333 g |
| Belerang, S | 20.8 mg | 1000 mg | 2.1% | 2.8% | 4808 g |
| Fosfor, P | 44.6 mg | 800 mg | 5.6% | 7.5% | 1794 g |
| Klorin, Cl | 46.8 mg | 2300 mg | 2% | 2.7% | 4915 g |
| Lacak Unsur | |||||
| Aluminium, Al | 805.7 μg | ~ | |||
| Bohr, B. | 114.5 μg | ~ | |||
| Wesi, Fe | 0.7 mg | 18 mg | 3.9% | 5.2% | 2571 g |
| Iodin, aku | 2.2 μg | 150 μg | 1.5% | 2% | 6818 g |
| Kobalt, Kab | 1.5 μg | 10 μg | 15% | 20.2% | 667 g |
| Manganese, Mbak | 0.225 mg | 2 mg | 11.3% | 15.2% | 889 g |
| Tembaga, Cu | 136.1 μg | 1000 μg | 13.6% | 18.3% | 735 g |
| Molibdenum, Mo. | 9.4 μg | 70 μg | 13.4% | 18% | 745 g |
| Nickel, ni | 0.3 μg | ~ | |||
| Rubidium, Rb | 49.3 μg | ~ | |||
| Fluorin, F | 16.3 μg | 4000 μg | 0.4% | 0.5% | 24540 g |
| Krom, Kr | 0.2 μg | 50 μg | 0.4% | 0.5% | 25000 g |
| Seng, Zn | 0.3654 mg | 12 mg | 3% | 4% | 3284 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 1 g | ~ | |||
| Mono- lan disakarida (gula) | 5.4 g | maksimal 100 г |
Nilai energi yaiku 74,3 kkal.
Kaviar terong sugih ing vitamin lan mineral kayata: vitamin E - 12,7%, kalium - 12,8%, kobalt - 15%, mangan - 11,3%, tembaga - 13,6%, molibdenum - 13,4%
- vitamin e duwe sifat antioksidan, perlu kanggo fungsi gonad, otot jantung, minangka stabiliser universal membran sel. Kanthi kekurangan vitamin E, diamati hemolisis eritrosit lan kelainan neurologis.
- kalium minangka ion intraselular utama sing melu regulasi keseimbangan banyu, asam lan elektrolit, melu proses impul saraf, regulasi tekanan.
- Kobalt minangka bagean saka vitamin B12. Aktifake enzim metabolisme asam lemak lan metabolisme asam folat.
- Manganese melu pembentukan balung lan jaringan ikat, minangka bagean saka enzim sing melu metabolisme asam amino, karbohidrat, katekolamin; penting kanggo sintesis kolesterol lan nukleotida. Konsumsi sing ora cukup diiringi rasa mudhun sing alon, kelainan ing sistem reproduksi, nambah fragility jaringan tulang, kelainan karbohidrat lan metabolisme lipid.
- 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.
- Molybdenum minangka koofactor saka pirang-pirang enzim sing nyedhiyakake metabolisme asam amino sing ngandung sulur, purin lan pirimidin.
Isi kalori lan KOMPOSISI KIMIA ING RESEP BAHAN Kaviar terong PER 100 g
- 24 kCal
- 41 kCal
- 899 kCal
- 102 kCal
- 11 kCal
- 149 kCal
Tags: Cara masak, isi kalori 74,3 kkal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak Kaviar terong, resep, kalori, nutrisi