Bahan sup sup puree tomat seger
| daging sapi, 1 kategori | 600.0 (gram) |
| tomat | 500.0 (gram) |
| bawang bombay | 1.0 (potongan) |
| wortel | 1.0 (potongan) |
| oyot parsley | 1.0 (potongan) |
| mentega lebur | 1.0 (sendok meja) |
| tepung gandum, kelas siji | 1.0 (sendok meja) |
| krim | 200.0 (gram) |
| kuning pitik | 2.0 (potongan) |
| uyah meja | 0.3 (sendhok teh) |
| banyu | 12.0 (gandum) |
Cara nyiyapake
Cut tomat lan lebokake ing panci, godhok nganti empuk ing geni sing sithik nganti garing. Lebokake daging kanggo masak. Cincang akar lan bawang bombay kanthi sacoro apik, lebokake ing panci, lebokake ghee, lan rebus nganti coklat emas. Banjur lebokake oyot lan bawang menyang tomat rebus lan rebus nganti tomat dadi abang peteng. Banjur lebokake mentega lan glepung sithik. Setengah jam sadurunge nedha awan, gosok kabeh massa liwat colander, asring tuang duduh kaldu. Gabungke duduh kaldu lan, aduk, godhok sup nganti kenthel. Sadurunge nyawisake sup, aduk kuning karo krim sing ora nguntungke lan adhem sup, aja nganti umob.
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 | 40.5 kCal | 1684 kCal | 2.4% | 5.9% | 4158 g |
| Protein | 1.8 g | 76 g | 2.4% | 5.9% | 4222 g |
| lemak | 3.1 g | 56 g | 5.5% | 13.6% | 1806 g |
| Karbohidrat | 1.4 g | 219 g | 0.6% | 1.5% | 15643 g |
| asam organik | 3.4 g | ~ | |||
| Serat Alimentary | 0.3 g | 20 g | 1.5% | 3.7% | 6667 g |
| Water | 88.9 g | 2273 g | 3.9% | 9.6% | 2557 g |
| Ash | 0.2 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 82.2% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, tiamin | 0.01 mg | 1.5 mg | 0.7% | 1.7% | 15000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 2.7% | 9000 g |
| Vitamin B4, kolin | 18.4 mg | 500 mg | 3.7% | 9.1% | 2717 g |
| Vitamin B5, pantotenat | 0.09 mg | 5 mg | 1.8% | 4.4% | 5556 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 6.2% | 4000 g |
| Vitamin B9, folat | 2.8 μg | 400 μg | 0.7% | 1.7% | 14286 g |
| Vitamin B12, kobalamin | 0.2 μg | 3 μg | 6.7% | 16.5% | 1500 g |
| Vitamin C, askorbik | 1.3 mg | 90 mg | 1.4% | 3.5% | 6923 g |
| Vitamin D, kalsium | 0.08 μg | 10 μg | 0.8% | 2% | 12500 g |
| Vitamin E, alpha tokoferol, TE | 0.1 mg | 15 mg | 0.7% | 1.7% | 15000 g |
| Vitamin H, Biotin | 1 μg | 50 μg | 2% | 4.9% | 5000 g |
| Vitamin PP, NO | 0.5988 mg | 20 mg | 3% | 7.4% | 3340 g |
| Niacin | 0.3 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 59.7 mg | 2500 mg | 2.4% | 5.9% | 4188 g |
| Kalsium, Ca | 10 mg | 1000 mg | 1% | 2.5% | 10000 g |
| Silicon, Ya | 0.02 mg | 30 mg | 0.1% | 0.2% | 150000 g |
| Magnesium, mg | 4.9 mg | 400 mg | 1.2% | 3% | 8163 g |
| Natrium, Na | 10.2 mg | 1300 mg | 0.8% | 2% | 12745 g |
| Belerang, S | 17.3 mg | 1000 mg | 1.7% | 4.2% | 5780 g |
| Fosfor, P | 24.8 mg | 800 mg | 3.1% | 7.7% | 3226 g |
| Klorin, Cl | 67.4 mg | 2300 mg | 2.9% | 7.2% | 3412 g |
| Lacak Unsur | |||||
| Aluminium, Al | 18.3 μg | ~ | |||
| Bohr, B. | 17.3 μg | ~ | |||
| Wanadium, V | 2 μg | ~ | |||
| Wesi, Fe | 0.4 mg | 18 mg | 2.2% | 5.4% | 4500 g |
| Iodin, aku | 1.4 μg | 150 μg | 0.9% | 2.2% | 10714 g |
| Kobalt, Kab | 1.3 μg | 10 μg | 13% | 32.1% | 769 g |
| Litium, Li | 0.08 μg | ~ | |||
| Manganese, Mbak | 0.0308 mg | 2 mg | 1.5% | 3.7% | 6494 g |
| Tembaga, Cu | 27.4 μg | 1000 μg | 2.7% | 6.7% | 3650 g |
| Molibdenum, Mo. | 2.2 μg | 70 μg | 3.1% | 7.7% | 3182 g |
| Nickel, ni | 2 μg | ~ | |||
| Pimpinan, Sn | 4.3 μg | ~ | |||
| Rubidium, Rb | 21.8 μg | ~ | |||
| Selenium, Yen | 0.02 μg | 55 μg | 275000 g | ||
| Titan, sampeyan | 0.1 μg | ~ | |||
| Fluorin, F | 7.5 μg | 4000 μg | 0.2% | 0.5% | 53333 g |
| Krom, Kr | 1.1 μg | 50 μg | 2.2% | 5.4% | 4545 g |
| Seng, Zn | 0.2671 mg | 12 mg | 2.2% | 5.4% | 4493 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.6 g | ~ | |||
| Mono- lan disakarida (gula) | 0.6 g | maksimal 100 г |
Nilai energi yaiku 40,5 kkal.
Sup puree tomat seger sugih ing vitamin lan mineral kayata: vitamin A - 33,3%, kobalt - 13%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- Kobalt minangka bagean saka vitamin B12. Aktifake enzim metabolisme asam lemak lan metabolisme asam folat.
Isi kalori lan KOMPOSISI KIMIA Bahan-bahan Resep Sup sup-puree saka tomat seger PER 100 g
- 218 kCal
- 24 kCal
- 41 kCal
- 35 kCal
- 51 kCal
- 329 kCal
- 162 kCal
- 354 kCal
- 0 kCal
- 0 kCal
Tags: Cara masak, isi kalori 40,5 kkal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara nyiyapake sup puree tomat sing seger, resep, kalori, nutrisi