A Casserole Kentang Prancis
| kentang | 8.0 (potongan) |
| bawang putih bawang putih | 20.0 (gram) |
| endhog pitik | 3.0 (potongan) |
| sapi susu | 0.5 (sendhok teh) |
| keju atos | 100.0 (gram) |
| mrico ireng lemah | 2.0 (gram) |
| uyah meja | 2.0 (gram) |
Cara nyiyapake
Gosok bagian ngisor wajan (wajan) karo papak lan lebokake bawang putih sing wis diiris tipis (1 cengkeh), uga potongan butter. Cincang 8 kentang medium lan sijine ing wajan, wenehake uyah lan mrico, banjur tambah setengah, uyah lan mrico. Tuang endhog sing wis diuleni nganggo susu lan taburi keju parut ing sisih ndhuwur. Panggang sajrone 40-50 menit ing oven.
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 | 96 kCal | 1684 kCal | 5.7% | 5.9% | 1754 g |
| Protein | 5.9 g | 76 g | 7.8% | 8.1% | 1288 g |
| lemak | 4.7 g | 56 g | 8.4% | 8.8% | 1191 g |
| Karbohidrat | 8.1 g | 219 g | 3.7% | 3.9% | 2704 g |
| asam organik | 10.3 g | ~ | |||
| Serat Alimentary | 1.1 g | 20 g | 5.5% | 5.7% | 1818 g |
| Water | 70.6 g | 2273 g | 3.1% | 3.2% | 3220 g |
| Ash | 0.9 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 10.4% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, tiamin | 0.08 mg | 1.5 mg | 5.3% | 5.5% | 1875 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 5.8% | 1800 g |
| Vitamin B4, kolin | 38.1 mg | 500 mg | 7.6% | 7.9% | 1312 g |
| Vitamin B5, pantotenat | 0.4 mg | 5 mg | 8% | 8.3% | 1250 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 10.4% | 1000 g |
| Vitamin B9, folat | 7.1 μg | 400 μg | 1.8% | 1.9% | 5634 g |
| Vitamin B12, kobalamin | 0.2 μg | 3 μg | 6.7% | 7% | 1500 g |
| Vitamin C, askorbik | 2.7 mg | 90 mg | 3% | 3.1% | 3333 g |
| Vitamin D, kalsium | 0.3 μg | 10 μg | 3% | 3.1% | 3333 g |
| Vitamin E, alpha tokoferol, TE | 0.4 mg | 15 mg | 2.7% | 2.8% | 3750 g |
| Vitamin H, Biotin | 3.3 μg | 50 μg | 6.6% | 6.9% | 1515 g |
| Vitamin PP, NO | 1.6794 mg | 20 mg | 8.4% | 8.8% | 1191 g |
| Niacin | 0.7 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 340.7 mg | 2500 mg | 13.6% | 14.2% | 734 g |
| Kalsium, Ca | 122.2 mg | 1000 mg | 12.2% | 12.7% | 818 g |
| Magnesium, mg | 20.8 mg | 400 mg | 5.2% | 5.4% | 1923 g |
| Natrium, Na | 106.9 mg | 1300 mg | 8.2% | 8.5% | 1216 g |
| Belerang, S | 45.4 mg | 1000 mg | 4.5% | 4.7% | 2203 g |
| Fosfor, P | 116.4 mg | 800 mg | 14.6% | 15.2% | 687 g |
| Klorin, Cl | 223.6 mg | 2300 mg | 9.7% | 10.1% | 1029 g |
| Lacak Unsur | |||||
| Aluminium, Al | 452.4 μg | ~ | |||
| Bohr, B. | 59.7 μg | ~ | |||
| Wanadium, V | 77.3 μg | ~ | |||
| Wesi, Fe | 0.9 mg | 18 mg | 5% | 5.2% | 2000 g |
| Iodin, aku | 6.6 μg | 150 μg | 4.4% | 4.6% | 2273 g |
| Kobalt, Kab | 4.3 μg | 10 μg | 43% | 44.8% | 233 g |
| Litium, Li | 40 μg | ~ | |||
| Manganese, Mbak | 0.1134 mg | 2 mg | 5.7% | 5.9% | 1764 g |
| Tembaga, Cu | 94.5 μg | 1000 μg | 9.5% | 9.9% | 1058 g |
| Molibdenum, Mo. | 5.9 μg | 70 μg | 8.4% | 8.8% | 1186 g |
| Nickel, ni | 2.6 μg | ~ | |||
| Pimpinan, Sn | 1.6 μg | ~ | |||
| Rubidium, Rb | 259.5 μg | ~ | |||
| Selenium, Yen | 0.2 μg | 55 μg | 0.4% | 0.4% | 27500 g |
| Strontium, Sr. | 2 μg | ~ | |||
| Fluorin, F | 25.7 μg | 4000 μg | 0.6% | 0.6% | 15564 g |
| Krom, Kr | 6 μg | 50 μg | 12% | 12.5% | 833 g |
| Seng, Zn | 0.7652 mg | 12 mg | 6.4% | 6.7% | 1568 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 6.5 g | ~ | |||
| Mono- lan disakarida (gula) | 1.3 g | maksimal 100 г | |||
| Steroid | |||||
| kolesterol | 76.5 mg | maks 300 mg |
Nilai energi yaiku 96 kkal.
Kasserol kentang Prancis sugih ing vitamin lan mineral kayata: kalium - 13,6%, kalsium - 12,2%, fosfor - 14,6%, kobalt - 43%, kromium - 12%
- kalium minangka ion intraselular utama sing melu regulasi keseimbangan banyu, asam lan elektrolit, melu proses impul saraf, regulasi tekanan.
- calcium minangka komponen utama balung kita, minangka regulator sistem saraf, melu kontraksi otot. Kekurangan kalsium nyebabake demineralisasi tulang punggung, balung panggul lan ekstremitas ngisor, nambah risiko osteoporosis.
- 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.
- Kobalt minangka bagean saka vitamin B12. Aktifake enzim metabolisme asam lemak lan metabolisme asam folat.
- Chrome melu regulasi tingkat glukosa getih, nambah efek insulin. Kekurangan nyebabake toleransi glukosa sing mudhun.
KOMPOSISI KALORIE lan KIMIA ING RESEP BAHAN KAPER KATERI Perancis 100 g
- 77 kCal
- 149 kCal
- 157 kCal
- 60 kCal
- 364 kCal
- 255 kCal
- 0 kCal
Tags: Cara masak, isi kalori 96 kkal, komposisi kimia, nilai nutrisi, apa vitamin, mineral, cara masak kaserol kentang Prancis, resep, kalori, nutrisi