.A Saus utama abang
| Coklat duduh kaldu | 1000.0 (gram) |
| lemu kewan | 30.0 (gram) |
| tepung gandum, premium | 50.0 (gram) |
| pasta tomat | 200.0 (gram) |
| wortel | 100.0 (gram) |
| bawang bombay | 48.0 (gram) |
| oyot parsley | 27.0 (gram) |
| gula | 25.0 (gram) |
Cara nyiyapake
Bawang cincang, wortel, peterseli diiseni gajih, ditambah puree tomat lan tumis terus suwene 10-15 menit. Duduh nganti 150-160 ° C duduh kaldu glepung diencerke karo duduh kaldu anget kanthi rasio 4: 70, dicampur kanthi lengkap lan dilebokake ing duduh kaldu coklat sing umob, banjur sayuran sing diiris nganggo puree tomat ditambahake lan digodhog ing godhok kurang 80-1 menit. Ing pungkasan masak, tambah uyah, gula, mrica ireng, godhong teluk. Saus disaring, digosok sayuran sing digodhog banjur digodhog. Saus dhasar abang digunakake kanggo nyiyapake saos turunan. Nalika digunakake minangka saos independen, wenehake margarin meja (4, 45, 60 g, kanggo kolom I, II, III). Sajian saos kanggo pasugatan saka massa cutlet, offal, sosis, sosis, daging asap sing digodhog.
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 | 123.1 kCal | 1684 kCal | 7.3% | 5.9% | 1368 g |
| Protein | 9.9 g | 76 g | 13% | 10.6% | 768 g |
| lemak | 5 g | 56 g | 8.9% | 7.2% | 1120 g |
| Karbohidrat | 10.1 g | 219 g | 4.6% | 3.7% | 2168 g |
| asam organik | 0.5 g | ~ | |||
| Serat Alimentary | 0.7 g | 20 g | 3.5% | 2.8% | 2857 g |
| Water | 174.3 g | 2273 g | 7.7% | 6.3% | 1304 g |
| Ash | 1.3 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 800 μg | 900 μg | 88.9% | 72.2% | 113 g |
| Retinol | 0.8 mg | ~ | |||
| Vitamin B1, tiamin | 0.06 mg | 1.5 mg | 4% | 3.2% | 2500 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 13.6% | 600 g |
| Vitamin B4, kolin | 2.3 mg | 500 mg | 0.5% | 0.4% | 21739 g |
| Vitamin B5, pantotenat | 0.04 mg | 5 mg | 0.8% | 0.6% | 12500 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 1.6% | 5000 g |
| Vitamin B9, folat | 2.9 μg | 400 μg | 0.7% | 0.6% | 13793 g |
| Vitamin C, askorbik | 8.7 mg | 90 mg | 9.7% | 7.9% | 1034 g |
| Vitamin E, alpha tokoferol, TE | 0.2 mg | 15 mg | 1.3% | 1.1% | 7500 g |
| Vitamin H, Biotin | 0.1 μg | 50 μg | 0.2% | 0.2% | 50000 g |
| Vitamin PP, NO | 4.3434 mg | 20 mg | 21.7% | 17.6% | 460 g |
| Niacin | 2.7 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 309.7 mg | 2500 mg | 12.4% | 10.1% | 807 g |
| Kalsium, Ca | 15 mg | 1000 mg | 1.5% | 1.2% | 6667 g |
| Silicon, Ya | 0.2 mg | 30 mg | 0.7% | 0.6% | 15000 g |
| Magnesium, mg | 23.4 mg | 400 mg | 5.9% | 4.8% | 1709 g |
| Natrium, Na | 30 mg | 1300 mg | 2.3% | 1.9% | 4333 g |
| Belerang, S | 6.3 mg | 1000 mg | 0.6% | 0.5% | 15873 g |
| Fosfor, P | 108.5 mg | 800 mg | 13.6% | 11% | 737 g |
| Klorin, Cl | 7.9 mg | 2300 mg | 0.3% | 0.2% | 29114 g |
| Lacak Unsur | |||||
| Aluminium, Al | 93.1 μg | ~ | |||
| Bohr, B. | 28.7 μg | ~ | |||
| Wanadium, V | 13.3 μg | ~ | |||
| Wesi, Fe | 2.1 mg | 18 mg | 11.7% | 9.5% | 857 g |
| Iodin, aku | 3.7 μg | 150 μg | 2.5% | 2% | 4054 g |
| Kobalt, Kab | 0.5 μg | 10 μg | 5% | 4.1% | 2000 g |
| Litium, Li | 0.6 μg | ~ | |||
| Manganese, Mbak | 0.0534 mg | 2 mg | 2.7% | 2.2% | 3745 g |
| Tembaga, Cu | 15.4 μg | 1000 μg | 1.5% | 1.2% | 6494 g |
| Molibdenum, Mo. | 2.4 μg | 70 μg | 3.4% | 2.8% | 2917 g |
| Nickel, ni | 0.8 μg | ~ | |||
| Pimpinan, Sn | 0.2 μg | ~ | |||
| Rubidium, Rb | 19.5 μg | ~ | |||
| Selenium, Yen | 0.3 μg | 55 μg | 0.5% | 0.4% | 18333 g |
| Titan, sampeyan | 0.5 μg | ~ | |||
| Fluorin, F | 7.4 μg | 4000 μg | 0.2% | 0.2% | 54054 g |
| Krom, Kr | 0.5 μg | 50 μg | 1% | 0.8% | 10000 g |
| Seng, Zn | 0.1034 mg | 12 mg | 0.9% | 0.7% | 11605 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 3.3 g | ~ | |||
| Mono- lan disakarida (gula) | 4.4 g | maksimal 100 г |
Nilai energi yaiku 123,1 kkal.
Saus abang utama sugih karo vitamin lan mineral kayata: vitamin A - 88,9%, vitamin B2 - 16,7%, vitamin PP - 21,7%, kalium - 12,4%, fosfor - 13,6%, zat besi - 11,7, 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 PP melu reaksi redoks metabolisme energi. Asupan vitamin sing ora cekap diiringi gangguan kondisi normal kulit, saluran gastrointestinal lan sistem saraf.
- kalium minangka ion intraselular utama sing melu regulasi keseimbangan banyu, asam lan elektrolit, melu proses impul saraf, regulasi tekanan.
- 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.
- Iron minangka bagean saka protein saka macem-macem fungsi, kalebu enzim. Melu transportasi elektron, oksigen, njamin proses reaksi redoks lan aktivasi peroksidasi. Konsumsi ora cukup nyebabake anemia hypochromic, atoni otot balung kekurangan myoglobin, tambah lemes, miokardiopati, gastritis atropik.
Isi kalori lan KOMPOSISI KIMIA saka resep resep saos dhasar abang PER 100 g
- 899 kCal
- 334 kCal
- 102 kCal
- 35 kCal
- 41 kCal
- 51 kCal
- 399 kCal
Tags: Cara masak, isi kalori 123,1 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak saos abang dhasar, resep, kalori, nutrisi