Bahan-bahan Sup kentang lan wortel
| banyu | 1500.0 (gram) |
| kentang | 3.0 (potongan) |
| wortel | 2.0 (potongan) |
| butter | 1.0 (sendok meja) |
| tepung gandum, premium | 1.0 (sendok meja) |
| uyah meja | 1.0 (sendok meja) |
| krim | 100.0 (gram) |
| kuning pitik | 1.0 (potongan) |
| parsley | 2.0 (sendok meja) |
Cara nyiyapake
Grate wortel peeled ing grater nggoleki, dicelupake ing banyu panas, nambah kentang sacoro apik disigar lan cook nganti tender, banjur rub liwat sieve, nambah glepung browned lan godhok. Nalika porsi ing sup, sijine campuran ora nguntungke krim lan yolk mentahan, sprinkle karo sacoro apik disigar Jamu.
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 | 37.7 kCal | 1684 kCal | 2.2% | 5.8% | 4467 g |
| Protein | 0.6 g | 76 g | 0.8% | 2.1% | 12667 g |
| lemak | 2.9 g | 56 g | 5.2% | 13.8% | 1931 g |
| Karbohidrat | 2.4 g | 219 g | 1.1% | 2.9% | 9125 g |
| asam organik | 60.8 g | ~ | |||
| Serat Alimentary | 1.8 g | 20 g | 9% | 23.9% | 1111 g |
| Water | 87.5 g | 2273 g | 3.8% | 10.1% | 2598 g |
| Ash | 0.3 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 117.8% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, tiamin | 0.02 mg | 1.5 mg | 1.3% | 3.4% | 7500 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 2.9% | 9000 g |
| Vitamin B4, kolin | 13.2 mg | 500 mg | 2.6% | 6.9% | 3788 g |
| Vitamin B5, pantotenat | 0.07 mg | 5 mg | 1.4% | 3.7% | 7143 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 5.3% | 5000 g |
| Vitamin B9, folat | 3.6 μg | 400 μg | 0.9% | 2.4% | 11111 g |
| Vitamin B12, kobalamin | 0.03 μg | 3 μg | 1% | 2.7% | 10000 g |
| Vitamin C, askorbik | 3.3 mg | 90 mg | 3.7% | 9.8% | 2727 g |
| Vitamin D, kalsium | 0.07 μg | 10 μg | 0.7% | 1.9% | 14286 g |
| Vitamin E, alpha tokoferol, TE | 0.1 mg | 15 mg | 0.7% | 1.9% | 15000 g |
| Vitamin H, Biotin | 0.7 μg | 50 μg | 1.4% | 3.7% | 7143 g |
| Vitamin PP, NO | 0.2996 mg | 20 mg | 1.5% | 4% | 6676 g |
| Niacin | 0.2 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 77.8 mg | 2500 mg | 3.1% | 8.2% | 3213 g |
| Kalsium, Ca | 17.8 mg | 1000 mg | 1.8% | 4.8% | 5618 g |
| Silicon, Ya | 0.03 mg | 30 mg | 0.1% | 0.3% | 100000 g |
| Magnesium, mg | 5.6 mg | 400 mg | 1.4% | 3.7% | 7143 g |
| Natrium, Na | 10 mg | 1300 mg | 0.8% | 2.1% | 13000 g |
| Belerang, S | 7.6 mg | 1000 mg | 0.8% | 2.1% | 13158 g |
| Fosfor, P | 16.9 mg | 800 mg | 2.1% | 5.6% | 4734 g |
| Klorin, Cl | 948.5 mg | 2300 mg | 41.2% | 109.3% | 242 g |
| Lacak Unsur | |||||
| Aluminium, Al | 93.6 μg | ~ | |||
| Bohr, B. | 18.9 μg | ~ | |||
| Wanadium, V | 17.5 μg | ~ | |||
| Wesi, Fe | 0.3 mg | 18 mg | 1.7% | 4.5% | 6000 g |
| Iodin, aku | 1.3 μg | 150 μg | 0.9% | 2.4% | 11538 g |
| Kobalt, Kab | 0.9 μg | 10 μg | 9% | 23.9% | 1111 g |
| Litium, Li | 6.6 μg | ~ | |||
| Manganese, Mbak | 0.0322 mg | 2 mg | 1.6% | 4.2% | 6211 g |
| Tembaga, Cu | 22.4 μg | 1000 μg | 2.2% | 5.8% | 4464 g |
| Molibdenum, Mo. | 3.7 μg | 70 μg | 5.3% | 14.1% | 1892 g |
| Nickel, ni | 0.7 μg | ~ | |||
| Pimpinan, Sn | 0.04 μg | ~ | |||
| Rubidium, Rb | 41.1 μg | ~ | |||
| Selenium, Yen | 0.06 μg | 55 μg | 0.1% | 0.3% | 91667 g |
| Titan, sampeyan | 0.09 μg | ~ | |||
| Fluorin, F | 5.9 μg | 4000 μg | 0.1% | 0.3% | 67797 g |
| Krom, Kr | 1 μg | 50 μg | 2% | 5.3% | 5000 g |
| Seng, Zn | 0.1011 mg | 12 mg | 0.8% | 2.1% | 11869 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 1.7 g | ~ | |||
| Mono- lan disakarida (gula) | 0.5 g | maksimal 100 г |
Nilai energi yaiku 37,7 kkal.
Kentang tumbuk lan sup wortel sugih ing vitamin lan mineral kayata: vitamin A - 44,4%, klorin - 41,2%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- Klorin perlu kanggo pembentukan lan metune asam klorida ing awak.
KOMPOSISI KALORIE lan KIMIA BAHAN RESEP Kentang lan wortel ditumbuk sup PER 100 g
- 0 kCal
- 77 kCal
- 35 kCal
- 661 kCal
- 334 kCal
- 0 kCal
- 162 kCal
- 354 kCal
- 49 kCal
Tags: Cara masak, isi kalori 37,7 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, metode masak kentang lan sup wortel wortel, resep, kalori, nutrisi