Drinka Ngombe jeruk
| orange | 4.0 (potongan) |
| asam lemon | 50.0 (gram) |
| gula | 1000.0 (gram) |
| banyu | 8000.0 (gram) |
Cara nyiyapake
Cincang kanthi apik 3 jeruk cilik utawa 4 cilik (bareng karo kulit), tutup nganggo 50 gram asam sitrat lan adhem sajroning sedina. Tuang liter banyu lan godhok nganggo geni sing endhek nganti 30 menit. Adhem, campur aduk nganti rata. Tambah gula sak kilogram, tuang banyu pitu liter lan, aduk sok-sok, godhok 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 | 43 kCal | 1684 kCal | 2.6% | 6% | 3916 g |
| Protein | 0.03 g | 76 g | 253333 g | ||
| lemak | 0.006 g | 56 g | 933333 g | ||
| Karbohidrat | 11.4 g | 219 g | 5.2% | 12.1% | 1921 g |
| asam organik | 0.04 g | ~ | |||
| Serat Alimentary | 0.06 g | 20 g | 0.3% | 0.7% | 33333 g |
| Water | 87.8 g | 2273 g | 3.9% | 9.1% | 2589 g |
| Ash | 0.01 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 1 μg | 900 μg | 0.1% | 0.2% | 90000 g |
| Retinol | 0.001 mg | ~ | |||
| Vitamin B1, tiamin | 0.001 mg | 1.5 mg | 0.1% | 0.2% | 150000 g |
| Vitamin B5, pantotenat | 0.006 mg | 5 mg | 0.1% | 0.2% | 83333 g |
| Vitamin B6, pyridoxine | 0.002 mg | 2 mg | 0.1% | 0.2% | 100000 g |
| Vitamin B9, folat | 0.1 μg | 400 μg | 400000 g | ||
| Vitamin C, askorbik | 0.7 mg | 90 mg | 0.8% | 1.9% | 12857 g |
| Vitamin E, alpha tokoferol, TE | 0.006 mg | 15 mg | 250000 g | ||
| Vitamin H, Biotin | 0.03 μg | 50 μg | 0.1% | 0.2% | 166667 g |
| Vitamin PP, NO | 0.01 mg | 20 mg | 0.1% | 0.2% | 200000 g |
| Niacin | 0.005 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 6.1 mg | 2500 mg | 0.2% | 0.5% | 40984 g |
| Kalsium, Ca | 1.2 mg | 1000 mg | 0.1% | 0.2% | 83333 g |
| Magnesium, mg | 0.4 mg | 400 mg | 0.1% | 0.2% | 100000 g |
| Natrium, Na | 0.5 mg | 1300 mg | 260000 g | ||
| Belerang, S | 0.3 mg | 1000 mg | 333333 g | ||
| Fosfor, P | 0.6 mg | 800 mg | 0.1% | 0.2% | 133333 g |
| Klorin, Cl | 0.09 mg | 2300 mg | 2555556 g | ||
| Lacak Unsur | |||||
| Bohr, B. | 5.1 μg | ~ | |||
| Wesi, Fe | 0.04 mg | 18 mg | 0.2% | 0.5% | 45000 g |
| Iodin, aku | 0.06 μg | 150 μg | 250000 g | ||
| Kobalt, Kab | 0.03 μg | 10 μg | 0.3% | 0.7% | 33333 g |
| Manganese, Mbak | 0.0009 mg | 2 mg | 222222 g | ||
| Tembaga, Cu | 1.9 μg | 1000 μg | 0.2% | 0.5% | 52632 g |
| Fluorin, F | 0.5 μg | 4000 μg | 800000 g | ||
| Seng, Zn | 0.0057 mg | 12 mg | 210526 g | ||
| Karbohidrat sing bisa dicerna | |||||
| Mono- lan disakarida (gula) | 0.2 g | maksimal 100 г |
Nilai energi yaiku 43 kkal.
Kandungan kalori lan KOMPOSISI KIMIA RESEP Ombenan jeruk per 100 g
- 43 kCal
- 0 kCal
- 399 kCal
- 0 kCal
Tags: Cara masak, isi kalori 43 kkal, komposisi kimia, nilai gizi, apa vitamin, mineral, metode persiyapan Ngombe jeruk, resep, kalori, nutrisi