Buttera Kenthang lan Saus Endhog Hard
| butter | 50.0 (gram) |
| endhog pitik | 1.0 (potongan) |
| jus lemon | 1.0 (sendok meja) |
| parsley | 1.0 (sendhok teh) |
| uyah meja | 3.0 (gram) |
Cara nyiyapake
Kupas lan rendhog endhog sing wis godhok garing. Cincang parsley kanthi apik. Lebur butter, tambah panganan sing wis disiapake, anget kabeh, tambahake jus lemon lan uyah.
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 | 376.4 kCal | 1684 kCal | 22.4% | 6% | 447 g |
| Protein | 4.9 g | 76 g | 6.4% | 1.7% | 1551 g |
| lemak | 39 g | 56 g | 69.6% | 18.5% | 144 g |
| Karbohidrat | 1.4 g | 219 g | 0.6% | 0.2% | 15643 g |
| asam organik | 99.2 g | ~ | |||
| Serat Alimentary | 2.7 g | 20 g | 13.5% | 3.6% | 741 g |
| Water | 29.7 g | 2273 g | 1.3% | 0.3% | 7653 g |
| Ash | 0.6 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 600 μg | 900 μg | 66.7% | 17.7% | 150 g |
| Retinol | 0.6 mg | ~ | |||
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 0.5% | 5000 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 2.9% | 900 g |
| Vitamin B4, kolin | 86.8 mg | 500 mg | 17.4% | 4.6% | 576 g |
| Vitamin B5, pantotenat | 0.5 mg | 5 mg | 10% | 2.7% | 1000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 0.9% | 2857 g |
| Vitamin B9, folat | 9.1 μg | 400 μg | 2.3% | 0.6% | 4396 g |
| Vitamin B12, kobalamin | 0.2 μg | 3 μg | 6.7% | 1.8% | 1500 g |
| Vitamin C, askorbik | 13.3 mg | 90 mg | 14.8% | 3.9% | 677 g |
| Vitamin D, kalsium | 0.8 μg | 10 μg | 8% | 2.1% | 1250 g |
| Vitamin E, alpha tokoferol, TE | 1.8 mg | 15 mg | 12% | 3.2% | 833 g |
| Vitamin H, Biotin | 7 μg | 50 μg | 14% | 3.7% | 714 g |
| Vitamin PP, NO | 1.0134 mg | 20 mg | 5.1% | 1.4% | 1974 g |
| Niacin | 0.2 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 118.7 mg | 2500 mg | 4.7% | 1.2% | 2106 g |
| Kalsium, Ca | 51.4 mg | 1000 mg | 5.1% | 1.4% | 1946 g |
| Magnesium, mg | 10.3 mg | 400 mg | 2.6% | 0.7% | 3883 g |
| Natrium, Na | 62.1 mg | 1300 mg | 4.8% | 1.3% | 2093 g |
| Belerang, S | 67 mg | 1000 mg | 6.7% | 1.8% | 1493 g |
| Fosfor, P | 82.4 mg | 800 mg | 10.3% | 2.7% | 971 g |
| Klorin, Cl | 1584.2 mg | 2300 mg | 68.9% | 18.3% | 145 g |
| Lacak Unsur | |||||
| Bohr, B. | 26.9 μg | ~ | |||
| Wesi, Fe | 1.2 mg | 18 mg | 6.7% | 1.8% | 1500 g |
| Iodin, aku | 6.9 μg | 150 μg | 4.6% | 1.2% | 2174 g |
| Kobalt, Kab | 3.8 μg | 10 μg | 38% | 10.1% | 263 g |
| Manganese, Mbak | 0.0234 mg | 2 mg | 1.2% | 0.3% | 8547 g |
| Tembaga, Cu | 73.6 μg | 1000 μg | 7.4% | 2% | 1359 g |
| Molibdenum, Mo. | 5 μg | 70 μg | 7.1% | 1.9% | 1400 g |
| Fluorin, F | 20.6 μg | 4000 μg | 0.5% | 0.1% | 19417 g |
| Krom, Kr | 1.4 μg | 50 μg | 2.8% | 0.7% | 3571 g |
| Seng, Zn | 0.4611 mg | 12 mg | 3.8% | 1% | 2602 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.06 g | ~ | |||
| Mono- lan disakarida (gula) | 0.5 g | maksimal 100 г | |||
| Steroid | |||||
| kolesterol | 187.2 mg | maks 300 mg |
Nilai energi yaiku 376,4 kkal.
Mentega lan saus endhog rebus sugih ing vitamin lan mineral kayata: vitamin A - 66,7%, vitamin B2 - 11,1%, kolin - 17,4%, vitamin C - 14,8%, vitamin E - 12%, vitamin H - 14% , klorin - 68,9%, kobalt - 38%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- vitamin B2 melu reaksi redoks, nambah sensitivitas warna analisa visual lan adaptasi peteng. Asupan vitamin B2 sing ora cekap diiringi pelanggaran kondisi kulit, membran lendhut, gangguan cahaya lan penglihatan surup.
- campuran minangka bagean saka lesitin, nduweni pengaruh ing sintesis lan metabolisme fosfolipid ing ati, minangka sumber gugus metil gratis, tumindak minangka faktor lipotropik.
- vitamin C melu reaksi redoks, fungsi sistem kekebalan awak, ningkatake penyerapan zat besi. Kekirangan nyebabake permen karet sing ngeculake lan getihen, irung irung amarga tambah permeabilitas lan kerapuhan kapiler getih.
- 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.
- Vitamin H. melu sintesis lemak, glikogen, metabolisme asam amino. Asupan vitamin iki ora cukup bisa nyebabake gangguan ing kulit normal.
- Klorin perlu kanggo pembentukan lan metune asam klorida ing awak.
- Kobalt minangka bagean saka vitamin B12. Aktifake enzim metabolisme asam lemak lan metabolisme asam folat.
Isi kalori lan KOMPOSISI KIMIA ING RESEP Bahan saos saka butter lan endhog rebus PER 100 g
- 661 kCal
- 157 kCal
- 33 kCal
- 49 kCal
- 0 kCal
Tags: Cara masak, isi kalori 376,4 kkal, komposisi kimia, nilai gizi, apa vitamin, mineral, metode masak saus Telur lan endhog keras, resep, kalori, nutrisi