Picka Beet pickled
| bit | 1000.0 (gram) |
| uyah meja | 10.0 (gram) |
| cengkeh | 0.1 (gram) |
| Godhong teluk | 0.1 (gram) |
| cukà | 350.0 (gram) |
| gula | 15.0 (gram) |
| mrico kacang polong ireng | 0.1 (gram) |
Cara nyiyapake
Beet rebus sing dikolasi digawe adhem, dipotong dadi kubus, irisan utawa strip, diwutahake nganggo marinade panas lan diasinake 3-4 ing suhu 0-4 ° C. Banjur marinade dikeringake, lan bit kasebut dicampur karo gula. Marinade sing wis dikeringake bisa digunakake kanggo ganti borscht lan kanggo pickling. Marinade: lebokake mrico, kayu manis, uyah, cengkeh, godhong teluk ing banyu panas, godhok, godhok nganti 4-5 jam, tambahkan cuka lan saringan. Sampeyan bisa nambah jintan (0,1 g) ing marinade. Kanggo pickling, sampeyan bisa nggunakake bit rebus utawa panggang sing disigar. Beet pickled digunakake kanggo salad, borscht utawa minangka lawuh kanggo daging, iwak lan piring liyane.
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 | 41.6 kCal | 1684 kCal | 2.5% | 6% | 4048 g |
| Protein | 1.6 g | 76 g | 2.1% | 5% | 4750 g |
| lemak | 0.1 g | 56 g | 0.2% | 0.5% | 56000 g |
| Karbohidrat | 9.1 g | 219 g | 4.2% | 10.1% | 2407 g |
| asam organik | 34.6 g | ~ | |||
| Serat Alimentary | 3.7 g | 20 g | 18.5% | 44.5% | 541 g |
| Water | 126.1 g | 2273 g | 5.5% | 13.2% | 1803 g |
| Ash | 1.2 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 9 μg | 900 μg | 1% | 2.4% | 10000 g |
| Retinol | 0.009 mg | ~ | |||
| Vitamin B1, tiamin | 0.02 mg | 1.5 mg | 1.3% | 3.1% | 7500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 5.3% | 4500 g |
| Vitamin B5, pantotenat | 0.1 mg | 5 mg | 2% | 4.8% | 5000 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 7.2% | 3333 g |
| Vitamin B9, folat | 10.9 μg | 400 μg | 2.7% | 6.5% | 3670 g |
| Vitamin C, askorbik | 2.2 mg | 90 mg | 2.4% | 5.8% | 4091 g |
| Vitamin E, alpha tokoferol, TE | 0.1 mg | 15 mg | 0.7% | 1.7% | 15000 g |
| Vitamin PP, NO | 0.4656 mg | 20 mg | 2.3% | 5.5% | 4296 g |
| Niacin | 0.2 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 257 mg | 2500 mg | 10.3% | 24.8% | 973 g |
| Kalsium, Ca | 40.4 mg | 1000 mg | 4% | 9.6% | 2475 g |
| Magnesium, mg | 22.1 mg | 400 mg | 5.5% | 13.2% | 1810 g |
| Natrium, Na | 41.7 mg | 1300 mg | 3.2% | 7.7% | 3118 g |
| Belerang, S | 8.3 mg | 1000 mg | 0.8% | 1.9% | 12048 g |
| Fosfor, P | 43.1 mg | 800 mg | 5.4% | 13% | 1856 g |
| Klorin, Cl | 573.4 mg | 2300 mg | 24.9% | 59.9% | 401 g |
| Lacak Unsur | |||||
| Bohr, B. | 268.4 μg | ~ | |||
| Wanadium, V | 67.1 μg | ~ | |||
| Wesi, Fe | 1.4 mg | 18 mg | 7.8% | 18.8% | 1286 g |
| Iodin, aku | 6.7 μg | 150 μg | 4.5% | 10.8% | 2239 g |
| Kobalt, Kab | 2.1 μg | 10 μg | 21% | 50.5% | 476 g |
| Manganese, Mbak | 0.6348 mg | 2 mg | 31.7% | 76.2% | 315 g |
| Tembaga, Cu | 136.6 μg | 1000 μg | 13.7% | 32.9% | 732 g |
| Molibdenum, Mo. | 10.6 μg | 70 μg | 15.1% | 36.3% | 660 g |
| Nickel, ni | 13.4 μg | ~ | |||
| Rubidium, Rb | 434.2 μg | ~ | |||
| Fluorin, F | 19.2 μg | 4000 μg | 0.5% | 1.2% | 20833 g |
| Krom, Kr | 19.2 μg | 50 μg | 38.4% | 92.3% | 260 g |
| Seng, Zn | 0.4127 mg | 12 mg | 3.4% | 8.2% | 2908 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.08 g | ~ | |||
| Mono- lan disakarida (gula) | 6.8 g | maksimal 100 г |
Nilai energi yaiku 41,6 kkal.
Entuk beets sugih ing vitamin lan mineral kayata: klorin - 24,9%, kobalt - 21%, mangan - 31,7%, tembaga - 13,7%, molibdenum - 15,1%, kromium - 38,4%
- 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.
- Manganese melu pembentukan balung lan jaringan ikat, minangka bagean saka enzim sing melu metabolisme asam amino, karbohidrat, katekolamin; penting kanggo sintesis kolesterol lan nukleotida. Konsumsi sing ora cukup diiringi rasa mudhun sing alon, kelainan ing sistem reproduksi, nambah fragility jaringan tulang, kelainan karbohidrat lan metabolisme lipid.
- tembaga minangka bagean saka enzim kanthi kegiatan redoks lan melu metabolisme zat besi, stimulasi panyerapan protein lan karbohidrat. Melu proses nyedhiyakake jaringan awak manungsa kanthi oksigen. Kekurangan kasebut diwujudake dening kelainan nalika pembentukan sistem kardiovaskular lan kerangka, pangembangan displasia jaringan ikat.
- Molybdenum minangka koofactor saka pirang-pirang enzim sing nyedhiyakake metabolisme asam amino sing ngandung sulur, purin lan pirimidin.
- Chrome melu regulasi tingkat glukosa getih, nambah efek insulin. Kekurangan nyebabake toleransi glukosa sing mudhun.
KOMPOSISI KALORIE lan KIMIA ING RESEP BAHAN Pepe bit picket PER 100 g
- 42 kCal
- 0 kCal
- 0 kCal
- 313 kCal
- 11 kCal
- 399 kCal
- 255 kCal
Tags: Cara masak, isi kalori 41,6 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak Beet, resep, kalori, nutrisi