A Kasserole Kentang
| kentang | 8.0 (potongan) |
| lemu kewan | 3.0 (sendok meja) |
| bawang bombay | 2.0 (potongan) |
| endhog pitik | 2.0 (potongan) |
| sapi susu | 1.0 (gandum) |
| parsley | 1.0 (sendok meja) |
Cara nyiyapake
Kentang rebus, kupas lan potong utawa irisan, sak banyu sithik lan lemu. Goreng bawang sing wis disigar sacukupe. Cincang sayuran sing apik lan aduk kentang nganggo bawang goreng. Lebokake jisim ing wajan sing wis dilumuri, tuangake campuran endhog lan susu lan panggangan ing oven. Dadi karo panganan iwak lan unggas.
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 | 79.8 kCal | 1684 kCal | 4.7% | 5.9% | 2110 g |
| Protein | 2.9 g | 76 g | 3.8% | 4.8% | 2621 g |
| lemak | 4.3 g | 56 g | 7.7% | 9.6% | 1302 g |
| Karbohidrat | 7.9 g | 219 g | 3.6% | 4.5% | 2772 g |
| asam organik | 0.1 g | ~ | |||
| Serat Alimentary | 1.2 g | 20 g | 6% | 7.5% | 1667 g |
| Water | 78.5 g | 2273 g | 3.5% | 4.4% | 2896 g |
| Ash | 1 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 60 μg | 900 μg | 6.7% | 8.4% | 1500 g |
| Retinol | 0.06 mg | ~ | |||
| Vitamin B1, tiamin | 0.07 mg | 1.5 mg | 4.7% | 5.9% | 2143 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 7% | 1800 g |
| Vitamin B4, kolin | 25.7 mg | 500 mg | 5.1% | 6.4% | 1946 g |
| Vitamin B5, pantotenat | 0.3 mg | 5 mg | 6% | 7.5% | 1667 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 12.5% | 1000 g |
| Vitamin B9, folat | 7.3 μg | 400 μg | 1.8% | 2.3% | 5479 g |
| Vitamin B12, kobalamin | 0.1 μg | 3 μg | 3.3% | 4.1% | 3000 g |
| Vitamin C, askorbik | 4.3 mg | 90 mg | 4.8% | 6% | 2093 g |
| Vitamin D, kalsium | 0.2 μg | 10 μg | 2% | 2.5% | 5000 g |
| Vitamin E, alpha tokoferol, TE | 0.3 mg | 15 mg | 2% | 2.5% | 5000 g |
| Vitamin H, Biotin | 2.4 μg | 50 μg | 4.8% | 6% | 2083 g |
| Vitamin PP, NO | 1.0814 mg | 20 mg | 5.4% | 6.8% | 1849 g |
| Niacin | 0.6 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 331.1 mg | 2500 mg | 13.2% | 16.5% | 755 g |
| Kalsium, Ca | 36.9 mg | 1000 mg | 3.7% | 4.6% | 2710 g |
| Magnesium, mg | 17.3 mg | 400 mg | 4.3% | 5.4% | 2312 g |
| Natrium, Na | 23.7 mg | 1300 mg | 1.8% | 2.3% | 5485 g |
| Belerang, S | 41.5 mg | 1000 mg | 4.2% | 5.3% | 2410 g |
| Fosfor, P | 67.1 mg | 800 mg | 8.4% | 10.5% | 1192 g |
| Klorin, Cl | 62.7 mg | 2300 mg | 2.7% | 3.4% | 3668 g |
| Lacak Unsur | |||||
| Aluminium, Al | 455.7 μg | ~ | |||
| Bohr, B. | 73.2 μg | ~ | |||
| Wanadium, V | 71.1 μg | ~ | |||
| Wesi, Fe | 0.7 mg | 18 mg | 3.9% | 4.9% | 2571 g |
| Iodin, aku | 6 μg | 150 μg | 4% | 5% | 2500 g |
| Kobalt, Kab | 3.8 μg | 10 μg | 38% | 47.6% | 263 g |
| Litium, Li | 36.7 μg | ~ | |||
| Manganese, Mbak | 0.1058 mg | 2 mg | 5.3% | 6.6% | 1890 g |
| Tembaga, Cu | 83.9 μg | 1000 μg | 8.4% | 10.5% | 1192 g |
| Molibdenum, Mo. | 5.2 μg | 70 μg | 7.4% | 9.3% | 1346 g |
| Nickel, ni | 2.7 μg | ~ | |||
| Pimpinan, Sn | 2.3 μg | ~ | |||
| Rubidium, Rb | 282.2 μg | ~ | |||
| Selenium, Yen | 0.4 μg | 55 μg | 0.7% | 0.9% | 13750 g |
| Strontium, Sr. | 3 μg | ~ | |||
| Fluorin, F | 25.4 μg | 4000 μg | 0.6% | 0.8% | 15748 g |
| Krom, Kr | 5.6 μg | 50 μg | 11.2% | 14% | 893 g |
| Seng, Zn | 0.416 mg | 12 mg | 3.5% | 4.4% | 2885 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 5.7 g | ~ | |||
| Mono- lan disakarida (gula) | 2.1 g | maksimal 100 г | |||
| Steroid | |||||
| kolesterol | 46.8 mg | maks 300 mg |
Nilai energi yaiku 79,8 kkal.
Gratin kentang sugih ing vitamin lan mineral kayata kalium - 13,2%, kobalt - 38%, kromium - 11,2%
- kalium minangka ion intraselular utama sing melu regulasi keseimbangan banyu, asam lan elektrolit, melu proses impul saraf, regulasi tekanan.
- 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.
KALORI lan KOMPOSISI KIMIA ING RESEP BAHAN Kentang kaserol PER 100 g
- 77 kCal
- 899 kCal
- 41 kCal
- 157 kCal
- 60 kCal
- 49 kCal
Tags: Cara masak, isi kalori 79,8 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, metode masak Kentang kaserol, resep, kalori, nutrisi