Paragraf
Soupa Sup Khinkal (sup karo daging lan cangkang - Masakan nasional Dagestan)
| daging sapi, 1 kategori | 161.0 (gram) |
| tepung gandum, premium | 62.0 (gram) |
| endhog pitik | 0.05 (potongan) |
| banyu | 30.0 (gram) |
| uyah meja | 1.0 (gram) |
| krim asam lan bumbu bawang putih | 50.0 (gram) |
| Duduh kaldu daging transparan | 250.0 (gram) |
| Duduh kaldu balung | 250.0 (gram) |
Cara nyiyapake
Daging sapi, utawa wedhus dimasak ing potongan gedhe, banjur dicopot saka duduh kaldu lan dipotong ing serat, 1-2 potong saben porsi. Saka glepung sifted, endhog, uyah, banyu, knead keuangan unleavened lan tetep kanggo 30 menit. Kanggo khinkal, adonan sing wis rampung dipérang dadi bêsik, digulung dadi lapisan 1,5-2 mm nglukis lan dipotong dadi rhombuses 40X50 mm, loro ujung disambungake, menehi produk bentuk cangkang. Khinkal diselehake ing duduh kaldu sing nggodhok lan digodhog kanthi godhok nganti 5-7 menit. Nalika produk ngambang, mangsa karo ora nguntungke krim-bawang putih, utawa tomat-bawang putih seasoning. Kanggo bumbu krim-bawang putih, nyampur krim sing ora nguntungke karo bawang putih sing disigar karo uyah lan diencerke karo banyu sing digodhog. Kanggo bumbu tomat-bawang putih, tumis tomat puree karo adhem lan nyawiji lan diencerke karo nggodhok banyu adhem. Khinkal dirilis bebarengan karo duduh kaldu lan daging.
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 | 125.1 kCal | 1684 kCal | 7.4% | 5.9% | 1346 g |
| Protein | 10.2 g | 76 g | 13.4% | 10.7% | 745 g |
| lemak | 6.1 g | 56 g | 10.9% | 8.7% | 918 g |
| Karbohidrat | 7.8 g | 219 g | 3.6% | 2.9% | 2808 g |
| asam organik | 6.2 g | ~ | |||
| Serat Alimentary | 0.2 g | 20 g | 1% | 0.8% | 10000 g |
| Water | 110.3 g | 2273 g | 4.9% | 3.9% | 2061 g |
| Ash | 0.6 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 70 μg | 900 μg | 7.8% | 6.2% | 1286 g |
| Retinol | 0.07 mg | ~ | |||
| Vitamin B1, tiamin | 0.04 mg | 1.5 mg | 2.7% | 2.2% | 3750 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 8.9% | 900 g |
| Vitamin B4, kolin | 31.1 mg | 500 mg | 6.2% | 5% | 1608 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 3.2% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 4% | 2000 g |
| Vitamin B9, folat | 5.5 μg | 400 μg | 1.4% | 1.1% | 7273 g |
| Vitamin B12, kobalamin | 0.7 μg | 3 μg | 23.3% | 18.6% | 429 g |
| Vitamin C, askorbik | 0.3 mg | 90 mg | 0.3% | 0.2% | 30000 g |
| Vitamin D, kalsium | 0.03 μg | 10 μg | 0.3% | 0.2% | 33333 g |
| Vitamin E, alpha tokoferol, TE | 0.4 mg | 15 mg | 2.7% | 2.2% | 3750 g |
| Vitamin H, Biotin | 1.3 μg | 50 μg | 2.6% | 2.1% | 3846 g |
| Vitamin PP, NO | 3.4932 mg | 20 mg | 17.5% | 14% | 573 g |
| Niacin | 1.8 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 135.4 mg | 2500 mg | 5.4% | 4.3% | 1846 g |
| Kalsium, Ca | 13.5 mg | 1000 mg | 1.4% | 1.1% | 7407 g |
| Silicon, Ya | 0.4 mg | 30 mg | 1.3% | 1% | 7500 g |
| Magnesium, mg | 11.7 mg | 400 mg | 2.9% | 2.3% | 3419 g |
| Natrium, Na | 90 mg | 1300 mg | 6.9% | 5.5% | 1444 g |
| Belerang, S | 69.3 mg | 1000 mg | 6.9% | 5.5% | 1443 g |
| Fosfor, P | 97.4 mg | 800 mg | 12.2% | 9.8% | 821 g |
| Klorin, Cl | 214.4 mg | 2300 mg | 9.3% | 7.4% | 1073 g |
| Lacak Unsur | |||||
| Aluminium, Al | 109.4 μg | ~ | |||
| Bohr, B. | 5.6 μg | ~ | |||
| Wanadium, V | 9.6 μg | ~ | |||
| Wesi, Fe | 1.4 mg | 18 mg | 7.8% | 6.2% | 1286 g |
| Iodin, aku | 3.8 μg | 150 μg | 2.5% | 2% | 3947 g |
| Kobalt, Kab | 2.2 μg | 10 μg | 22% | 17.6% | 455 g |
| Litium, Li | 0.03 μg | ~ | |||
| Manganese, Mbak | 0.0764 mg | 2 mg | 3.8% | 3% | 2618 g |
| Tembaga, Cu | 62 μg | 1000 μg | 6.2% | 5% | 1613 g |
| Molibdenum, Mo. | 5.1 μg | 70 μg | 7.3% | 5.8% | 1373 g |
| Nickel, ni | 2.5 μg | ~ | |||
| Pimpinan, Sn | 20.3 μg | ~ | |||
| Rubidium, Rb | 2 μg | ~ | |||
| Selenium, Yen | 0.6 μg | 55 μg | 1.1% | 0.9% | 9167 g |
| Titan, sampeyan | 1.1 μg | ~ | |||
| Fluorin, F | 20.3 μg | 4000 μg | 0.5% | 0.4% | 19704 g |
| Krom, Kr | 2.4 μg | 50 μg | 4.8% | 3.8% | 2083 g |
| Seng, Zn | 0.954 mg | 12 mg | 8% | 6.4% | 1258 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 6.9 g | ~ | |||
| Mono- lan disakarida (gula) | 0.3 g | maksimal 100 г | |||
| Steroid | |||||
| kolesterol | 4.3 mg | maks 300 mg |
Nilai energi yaiku 125,1 kkal.
Sup khinkal (sup karo daging lan cangkang - sajian nasional Dagestan) sugih ing vitamin lan mineral kayata: vitamin B2 - 11,1%, vitamin B12 - 23,3%, vitamin PP - 17,5%, fosfor - 12,2%, kobalt - 22%
- 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 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 PP melu reaksi redoks metabolisme energi. Asupan vitamin sing ora cekap diiringi gangguan kondisi normal kulit, saluran gastrointestinal lan sistem saraf.
- 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.
KOMPOSISI KALORIE lan KIMIA RESEP BAHAN Sup “Khinkal” (sup karo daging lan cangkang - sajian nasional Dagestan) PER 100 g
- 218 kCal
- 334 kCal
- 157 kCal
- 0 kCal
- 0 kCal
Tags: Cara masak, isi kalori 125,1 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak sup Khinkal (sup karo daging lan cangkang - sajian nasional Dagestan), resep, kalori, nutrisi