Saucea Saus abang kanthi oyot (kanggo bakso)
| Saus abang utama | 800.0 (gram) |
| wortel | 100.0 (gram) |
| bawang bombay | 119.0 (gram) |
| oyot parsley | 27.0 (gram) |
| mrico ijo manis | 50.0 (gram) |
| lemu kewan | 40.0 (gram) |
| kayu | 100.0 (gram) |
Cara nyiyapake
Anggur kayata Madeira, Muscat, Malaga, Port digunakake. Sayuran lan bawang dipotong dadi lancip lan tumis. Banjur gabungke karo saos abang dhasar sing wis digawe, nambah bumbu lan godhok nganti 10-15 menit, ing pungkasan masak tambahkan anggur sing wis disiapake (hal. 306). Saos bisa disiyapake tanpa anggur.
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 | 189.8 kCal | 1684 kCal | 11.3% | 6% | 887 g |
| Protein | 11 g | 76 g | 14.5% | 7.6% | 691 g |
| lemak | 10.7 g | 56 g | 19.1% | 10.1% | 523 g |
| Karbohidrat | 13.1 g | 219 g | 6% | 3.2% | 1672 g |
| asam organik | 0.5 g | ~ | |||
| Serat Alimentary | 1.8 g | 20 g | 9% | 4.7% | 1111 g |
| Water | 237.6 g | 2273 g | 10.5% | 5.5% | 957 g |
| Ash | 1.8 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 2000 μg | 900 μg | 222.2% | 117.1% | 45 g |
| Retinol | 2 mg | ~ | |||
| Vitamin B1, tiamin | 0.07 mg | 1.5 mg | 4.7% | 2.5% | 2143 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 8.8% | 600 g |
| Vitamin B4, kolin | 2.1 mg | 500 mg | 0.4% | 0.2% | 23810 g |
| Vitamin B5, pantotenat | 0.08 mg | 5 mg | 1.6% | 0.8% | 6250 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.6% | 2000 g |
| Vitamin B9, folat | 6.4 μg | 400 μg | 1.6% | 0.8% | 6250 g |
| Vitamin C, askorbik | 13.2 mg | 90 mg | 14.7% | 7.7% | 682 g |
| Vitamin E, alpha tokoferol, TE | 0.3 mg | 15 mg | 2% | 1.1% | 5000 g |
| Vitamin H, Biotin | 0.2 μg | 50 μg | 0.4% | 0.2% | 25000 g |
| Vitamin PP, NO | 4.526 mg | 20 mg | 22.6% | 11.9% | 442 g |
| Niacin | 2.7 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 409.2 mg | 2500 mg | 16.4% | 8.6% | 611 g |
| Kalsium, Ca | 26.8 mg | 1000 mg | 2.7% | 1.4% | 3731 g |
| Silicon, Ya | 0.2 mg | 30 mg | 0.7% | 0.4% | 15000 g |
| Magnesium, mg | 32.4 mg | 400 mg | 8.1% | 4.3% | 1235 g |
| Natrium, Na | 35.7 mg | 1300 mg | 2.7% | 1.4% | 3641 g |
| Belerang, S | 17.4 mg | 1000 mg | 1.7% | 0.9% | 5747 g |
| Fosfor, P | 128.8 mg | 800 mg | 16.1% | 8.5% | 621 g |
| Klorin, Cl | 20.3 mg | 2300 mg | 0.9% | 0.5% | 11330 g |
| Lacak Unsur | |||||
| Aluminium, Al | 201.2 μg | ~ | |||
| Bohr, B. | 87 μg | ~ | |||
| Wanadium, V | 26.8 μg | ~ | |||
| Wesi, Fe | 2.4 mg | 18 mg | 13.3% | 7% | 750 g |
| Iodin, aku | 5 μg | 150 μg | 3.3% | 1.7% | 3000 g |
| Kobalt, Kab | 1.5 μg | 10 μg | 15% | 7.9% | 667 g |
| Litium, Li | 1.4 μg | ~ | |||
| Manganese, Mbak | 0.1174 mg | 2 mg | 5.9% | 3.1% | 1704 g |
| Tembaga, Cu | 39.7 μg | 1000 μg | 4% | 2.1% | 2519 g |
| Molibdenum, Mo. | 5.1 μg | 70 μg | 7.3% | 3.8% | 1373 g |
| Nickel, ni | 2.1 μg | ~ | |||
| Pimpinan, Sn | 0.2 μg | ~ | |||
| Rubidium, Rb | 94.1 μg | ~ | |||
| Selenium, Yen | 0.3 μg | 55 μg | 0.5% | 0.3% | 18333 g |
| Titan, sampeyan | 0.5 μg | ~ | |||
| Fluorin, F | 19.7 μg | 4000 μg | 0.5% | 0.3% | 20305 g |
| Krom, Kr | 1.2 μg | 50 μg | 2.4% | 1.3% | 4167 g |
| Seng, Zn | 0.2917 mg | 12 mg | 2.4% | 1.3% | 4114 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 3.5 g | ~ | |||
| Mono- lan disakarida (gula) | 7.2 g | maksimal 100 г |
Nilai energi yaiku 189,8 kkal.
Saus abang nganggo oyot (kanggo bakso) sugih karo vitamin lan mineral kayata: vitamin A - 222,2%, vitamin B2 - 16,7%, vitamin C - 14,7%, vitamin PP - 22,6%, kalium - 16,4%, fosfor - 16,1 , 13,3, 15%, zat besi - XNUMX%, kobalt - 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 C melu reaksi redoks, fungsi sistem kekebalan awak, ningkatake penyerapan zat besi. Kekirangan nyebabake permen karet sing ngeculake lan getihen, irung irung amarga tambah permeabilitas lan kerapuhan kapiler getih.
- 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.
- Kobalt minangka bagean saka vitamin B12. Aktifake enzim metabolisme asam lemak lan metabolisme asam folat.
Isi kalori lan KOMPOSISI KIMIA RESEP BAHAN Saos abang kanthi oyot (kanggo bakso) PER 100 g
- 35 kCal
- 41 kCal
- 51 kCal
- 26 kCal
- 899 kCal
- 163 kCal
Tags: Cara masak, isi kalori 189,8 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak Saus abang kanthi oyot (kanggo bakso), resep, kalori, nutrisi