.A Saus universal
| keju atos | 100.0 (gram) |
| krim | 1.0 (gandum) |
| dill | 50.0 (gram) |
| parsley | 30.0 (gram) |
Cara nyiyapake
Parut keju (sampeyan bisa uga durung seger) ing panci cilik, tuang krim, supaya keju "ditutupi", nanging ora rampung klelep lan panas ing geni sing sithik, tanpa godhok, supaya keju cair nganti rata, ora kenthel banget, nanging uga ora massa cair. Ngawula langsung. Saus bakal luwih enak yen sampeyan nambah dill, sampeyan uga bisa parsley. Kajaba iku, sampeyan bisa nambah wong sing seneng. Contone, jamur, kacang-kacangan sing wis disigar lan wis direbus, parut, utawa ham sing disigar kanthi alus, yen sampeyan arep masak kanggo pasta, lan uga papak.
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 | 211.1 kCal | 1684 kCal | 12.5% | 5.9% | 798 g |
| Protein | 8.8 g | 76 g | 11.6% | 5.5% | 864 g |
| lemak | 17.8 g | 56 g | 31.8% | 15.1% | 315 g |
| Karbohidrat | 4.1 g | 219 g | 1.9% | 0.9% | 5341 g |
| asam organik | 0.02 g | ~ | |||
| Serat Alimentary | 0.5 g | 20 g | 2.5% | 1.2% | 4000 g |
| Water | 15.3 g | 2273 g | 0.7% | 0.3% | 14856 g |
| Ash | 0.3 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 21% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 0.9% | 5000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.7% | 1800 g |
| Vitamin B4, kolin | 25.2 mg | 500 mg | 5% | 2.4% | 1984 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 1.9% | 2500 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 2.1% | 2222 g |
| Vitamin B9, folat | 19.4 μg | 400 μg | 4.9% | 2.3% | 2062 g |
| Vitamin B12, kobalamin | 0.6 μg | 3 μg | 20% | 9.5% | 500 g |
| Vitamin C, askorbik | 22.1 mg | 90 mg | 24.6% | 11.7% | 407 g |
| Vitamin D, kalsium | 0.06 μg | 10 μg | 0.6% | 0.3% | 16667 g |
| Vitamin E, alpha tokoferol, TE | 0.5 mg | 15 mg | 3.3% | 1.6% | 3000 g |
| Vitamin H, Biotin | 2.1 μg | 50 μg | 4.2% | 2% | 2381 g |
| Vitamin PP, NO | 1.6608 mg | 20 mg | 8.3% | 3.9% | 1204 g |
| Niacin | 0.2 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 175.6 mg | 2500 mg | 7% | 3.3% | 1424 g |
| Kalsium, Ca | 328.3 mg | 1000 mg | 32.8% | 15.5% | 305 g |
| Magnesium, mg | 29.4 mg | 400 mg | 7.4% | 3.5% | 1361 g |
| Natrium, Na | 240 mg | 1300 mg | 18.5% | 8.8% | 542 g |
| Fosfor, P | 183.3 mg | 800 mg | 22.9% | 10.8% | 436 g |
| Klorin, Cl | 37.4 mg | 2300 mg | 1.6% | 0.8% | 6150 g |
| Lacak Unsur | |||||
| Wesi, Fe | 0.6 mg | 18 mg | 3.3% | 1.6% | 3000 g |
| Iodin, aku | 4.7 μg | 150 μg | 3.1% | 1.5% | 3191 g |
| Kobalt, Kab | 0.2 μg | 10 μg | 2% | 0.9% | 5000 g |
| Manganese, Mbak | 0.026 mg | 2 mg | 1.3% | 0.6% | 7692 g |
| Tembaga, Cu | 28 μg | 1000 μg | 2.8% | 1.3% | 3571 g |
| Molibdenum, Mo. | 2.6 μg | 70 μg | 3.7% | 1.8% | 2692 g |
| Selenium, Yen | 0.2 μg | 55 μg | 0.4% | 0.2% | 27500 g |
| Fluorin, F | 8.8 μg | 4000 μg | 0.2% | 0.1% | 45455 g |
| Seng, Zn | 1.1112 mg | 12 mg | 9.3% | 4.4% | 1080 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.1 g | ~ | |||
| Mono- lan disakarida (gula) | 1.1 g | maksimal 100 г |
Nilai energi yaiku 211,1 kkal.
Saus universal sugih karo vitamin lan mineral kayata: vitamin A - 44,4%, vitamin B12 - 20%, vitamin C - 24,6%, kalsium - 32,8%, fosfor - 22,9%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- vitamin B12 nduweni peran penting ing metabolisme lan konversi asam amino. Folat lan vitamin B12 minangka vitamin sing ana gandhengane lan kalebu pembentukan getih. Kekurangan vitamin B12 nyebabake pangembangan kekurangan folat sebagean utawa sekunder, uga anemia, leukopenia, trombositopenia.
- 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.
- 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.
Isi kalori lan KOMPOSISI KIMIA ING RESEP BAHAN SAJA Universal PER 100 g
- 364 kCal
- 119 kCal
- 40 kCal
- 49 kCal
Tags: Cara masak, isi kalori 211,1 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, metode masak saus universal, resep, kalori, nutrisi