Paragraf
Bahan Panganan keju sing diolah nganggo endhog lan mayones
| krim keju | 73.0 (gram) |
| endhog pitik | 0.5 (potongan) |
| mayonnaise | 20.0 (gram) |
| bawang putih bawang putih | 3.0 (gram) |
| parsley | 3.0 (gram) |
Cara nyiyapake
Kasedhiya keju olahan, papak, endhog sing wis digodhog keras diwutahake karo gilingan daging. Massa dibumboni mayonis lan digawe adhem. Nalika preinan, panganan pembuka dihiasi peterseli.
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 | 355.3 kCal | 1684 kCal | 21.1% | 5.9% | 474 g |
| Protein | 17.3 g | 76 g | 22.8% | 6.4% | 439 g |
| lemak | 31.1 g | 56 g | 55.5% | 15.6% | 180 g |
| Karbohidrat | 1.6 g | 219 g | 0.7% | 0.2% | 13688 g |
| asam organik | 0.1 g | ~ | |||
| Serat Alimentary | 0.09 g | 20 g | 0.5% | 0.1% | 22222 g |
| Water | 23.2 g | 2273 g | 1% | 0.3% | 9797 g |
| Ash | 0.5 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 9.4% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 0.6% | 5000 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 4.7% | 600 g |
| Vitamin B4, kolin | 53.7 mg | 500 mg | 10.7% | 3% | 931 g |
| Vitamin B5, pantotenat | 0.6 mg | 5 mg | 12% | 3.4% | 833 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 1.4% | 2000 g |
| Vitamin B9, folat | 13.2 μg | 400 μg | 3.3% | 0.9% | 3030 g |
| Vitamin B12, kobalamin | 0.3 μg | 3 μg | 10% | 2.8% | 1000 g |
| Vitamin C, askorbik | 4.9 mg | 90 mg | 5.4% | 1.5% | 1837 g |
| Vitamin D, kalsium | 0.4 μg | 10 μg | 4% | 1.1% | 2500 g |
| Vitamin E, alpha tokoferol, TE | 6.2 mg | 15 mg | 41.3% | 11.6% | 242 g |
| Vitamin H, Biotin | 6.4 μg | 50 μg | 12.8% | 3.6% | 781 g |
| Vitamin PP, NO | 3.0718 mg | 20 mg | 15.4% | 4.3% | 651 g |
| Niacin | 0.2 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 191.3 mg | 2500 mg | 7.7% | 2.2% | 1307 g |
| Kalsium, Ca | 508.8 mg | 1000 mg | 50.9% | 14.3% | 197 g |
| Magnesium, mg | 32.7 mg | 400 mg | 8.2% | 2.3% | 1223 g |
| Natrium, Na | 674.6 mg | 1300 mg | 51.9% | 14.6% | 193 g |
| Belerang, S | 35.9 mg | 1000 mg | 3.6% | 1% | 2786 g |
| Fosfor, P | 433.2 mg | 800 mg | 54.2% | 15.3% | 185 g |
| Klorin, Cl | 32.6 mg | 2300 mg | 1.4% | 0.4% | 7055 g |
| Lacak Unsur | |||||
| Wesi, Fe | 1.3 mg | 18 mg | 7.2% | 2% | 1385 g |
| Iodin, aku | 4.3 μg | 150 μg | 2.9% | 0.8% | 3488 g |
| Kobalt, Kab | 2.3 μg | 10 μg | 23% | 6.5% | 435 g |
| Manganese, Mbak | 0.027 mg | 2 mg | 1.4% | 0.4% | 7407 g |
| Tembaga, Cu | 58.3 μg | 1000 μg | 5.8% | 1.6% | 1715 g |
| Molibdenum, Mo. | 1.2 μg | 70 μg | 1.7% | 0.5% | 5833 g |
| Fluorin, F | 11.2 μg | 4000 μg | 0.3% | 0.1% | 35714 g |
| Krom, Kr | 0.8 μg | 50 μg | 1.6% | 0.5% | 6250 g |
| Seng, Zn | 2.1546 mg | 12 mg | 18% | 5.1% | 557 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.7 g | ~ | |||
| Mono- lan disakarida (gula) | 0.4 g | maksimal 100 г | |||
| Steroid | |||||
| kolesterol | 116.3 mg | maks 300 mg |
Nilai energi yaiku 355,3 kkal.
Panganan keju sing diolah nganggo endhog lan mayones sugih ing vitamin lan mineral kayata: vitamin A - 33,3%, vitamin B2 - 16,7%, vitamin B5 - 12%, vitamin E - 41,3%, vitamin H - 12,8%, vitamin PP - 15,4 , 50,9, 54,2%, kalsium - 23%, fosfor - 18%, kobalt - XNUMX%, seng - XNUMX%
- 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.
- vitamin B5 melu protein, lemak, metabolisme karbohidrat, metabolisme kolesterol, sintesis saka pirang-pirang hormon, hemoglobin, ningkatake penyerapan asam amino lan gula ing usus, ndhukung fungsi korteks adrenal. Kurang asam pantotenat bisa nyebabake kerusakan kulit lan membran lendhut.
- 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.
- Vitamin PP melu reaksi redoks metabolisme energi. Asupan vitamin sing ora cekap diiringi gangguan kondisi normal kulit, saluran gastrointestinal lan sistem saraf.
- 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.
- seng minangka bagean saka luwih saka 300 enzim, melu proses sintesis lan dekomposisi karbohidrat, protein, lemak, asam nukleat lan kanggo ngatur ekspresi pirang-pirang gen. Konsumsi sing ora cukup nyebabake anemia, imunodefisiensi sekunder, sirosis ati, disfungsi seksual, lan malformasi janin. Panaliten anyar wis nuduhake kemampuan dosis seng kanggo ngganggu penyerapan tembaga lan banjur nyumbang kanggo pangembangan anemia.
KOMPOSISI KALORIE lan KIMIA BAHAN RESEPE Pambuka keju sing diolah nganggo endhog lan mayones PER 100 g
- 300 kCal
- 157 kCal
- 627 kCal
- 149 kCal
- 49 kCal
Tags: Cara masak, isi kalori 355,3 kkal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak cemilan keju sing diolah karo endhog lan mayones, resep, kalori, nutrisi