Saucea Saus abang kanthi oyot (kanggo rebus)
| Saus abang utama | 800.0 (gram) |
| wortel | 125.0 (gram) |
| bawang bombay | 89.0 (gram) |
| leek | 50.0 (gram) |
| turnip | 53.0 (gram) |
| oyot parsley | 40.0 (gram) |
| lemu kewan | 45.0 (gram) |
| kacang polong ijo kaleng | 30.0 (gram) |
| Kacang ijo kaleng | 30.0 (gram) |
| kayu | 100.0 (gram) |
Cara nyiyapake
Anggur kayata Madeira, Muscat, Malaga, Port digunakake. Sayuran lan bawang dipotong dadi irisan utawa kubus, tumis, dikombinasikake karo saus abang utama, kacang polong ditambah lan digodhog nganti 10-15 menit. Ing pungkasan masak, wenehake kacang polong ijo, kacang-kacangan sing wis disigar, godhog banjur godhok, lan 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 | 199.6 kCal | 1684 kCal | 11.9% | 6% | 844 g |
| Protein | 12.4 g | 76 g | 16.3% | 8.2% | 613 g |
| lemak | 10 g | 56 g | 17.9% | 9% | 560 g |
| Karbohidrat | 16 g | 219 g | 7.3% | 3.7% | 1369 g |
| asam organik | 0.5 g | ~ | |||
| Serat Alimentary | 2 g | 20 g | 10% | 5% | 1000 g |
| Water | 231 g | 2273 g | 10.2% | 5.1% | 984 g |
| Ash | 2 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 2000 μg | 900 μg | 222.2% | 111.3% | 45 g |
| Retinol | 2 mg | ~ | |||
| Vitamin B1, tiamin | 0.1 mg | 1.5 mg | 6.7% | 3.4% | 1500 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 8.4% | 600 g |
| Vitamin B4, kolin | 8.2 mg | 500 mg | 1.6% | 0.8% | 6098 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 2% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.5% | 2000 g |
| Vitamin B9, folat | 10.2 μg | 400 μg | 2.6% | 1.3% | 3922 g |
| Vitamin C, askorbik | 6.2 mg | 90 mg | 6.9% | 3.5% | 1452 g |
| Vitamin E, alpha tokoferol, TE | 0.7 mg | 15 mg | 4.7% | 2.4% | 2143 g |
| Vitamin H, Biotin | 0.8 μg | 50 μg | 1.6% | 0.8% | 6250 g |
| Vitamin PP, NO | 4.8584 mg | 20 mg | 24.3% | 12.2% | 412 g |
| Niacin | 2.8 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 469.8 mg | 2500 mg | 18.8% | 9.4% | 532 g |
| Kalsium, Ca | 40.2 mg | 1000 mg | 4% | 2% | 2488 g |
| Silicon, Ya | 5.5 mg | 30 mg | 18.3% | 9.2% | 545 g |
| Magnesium, mg | 38.5 mg | 400 mg | 9.6% | 4.8% | 1039 g |
| Natrium, Na | 42.5 mg | 1300 mg | 3.3% | 1.7% | 3059 g |
| Belerang, S | 23.6 mg | 1000 mg | 2.4% | 1.2% | 4237 g |
| Fosfor, P | 154.8 mg | 800 mg | 19.4% | 9.7% | 517 g |
| Klorin, Cl | 24 mg | 2300 mg | 1% | 0.5% | 9583 g |
| Lacak Unsur | |||||
| Aluminium, Al | 226.7 μg | ~ | |||
| Bohr, B. | 107.1 μg | ~ | |||
| Wanadium, V | 36.3 μg | ~ | |||
| Wesi, Fe | 3.1 mg | 18 mg | 17.2% | 8.6% | 581 g |
| Iodin, aku | 5.2 μg | 150 μg | 3.5% | 1.8% | 2885 g |
| Kobalt, Kab | 2.1 μg | 10 μg | 21% | 10.5% | 476 g |
| Litium, Li | 1.3 μg | ~ | |||
| Manganese, Mbak | 0.1943 mg | 2 mg | 9.7% | 4.9% | 1029 g |
| Tembaga, Cu | 70.8 μg | 1000 μg | 7.1% | 3.6% | 1412 g |
| Molibdenum, Mo. | 8.8 μg | 70 μg | 12.6% | 6.3% | 795 g |
| Nickel, ni | 14.6 μg | ~ | |||
| Pimpinan, Sn | 0.7 μg | ~ | |||
| Rubidium, Rb | 61.7 μg | ~ | |||
| Selenium, Yen | 1.4 μg | 55 μg | 2.5% | 1.3% | 3929 g |
| Strontium, Sr. | 2.4 μg | ~ | |||
| Titan, sampeyan | 10.6 μg | ~ | |||
| Fluorin, F | 19.4 μg | 4000 μg | 0.5% | 0.3% | 20619 g |
| Krom, Kr | 1.6 μg | 50 μg | 3.2% | 1.6% | 3125 g |
| Seng, Zn | 0.4254 mg | 12 mg | 3.5% | 1.8% | 2821 g |
| Zirkonium, Zr | 0.3 μg | ~ | |||
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 6.3 g | ~ | |||
| Mono- lan disakarida (gula) | 7.1 g | maksimal 100 г |
Nilai energi yaiku 199,6 kkal.
Saus abang nganggo oyot (kanggo rebus) sugih karo vitamin lan mineral kayata: vitamin A - 222,2%, vitamin B2 - 16,7%, vitamin PP - 24,3%, kalium - 18,8%, silikon - 18,3%, fosfor - 19,4, 17,2, 21%, zat besi - 12,6%, kobalt - XNUMX%, molibdenum - 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.
- Silicon kalebu komponen struktural ing glikosaminoglikan lan ngrangsang sintesis kolagen.
- 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.
- Molybdenum minangka koofactor saka pirang-pirang enzim sing nyedhiyakake metabolisme asam amino sing ngandung sulur, purin lan pirimidin.
Isi kalori lan KOMPOSISI KIMIA RESEP BAHAN Saus abang kanthi oyot (kanggo rebus) PER 100 g
- 35 kCal
- 41 kCal
- 36 kCal
- 32 kCal
- 51 kCal
- 899 kCal
- 40 kCal
- 16 kCal
- 163 kCal
Tags: Cara masak, nilai kalori 199,6 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak Saus abang kanthi oyot (kanggo rebus), resep, kalori, nutrisi