Potatoesa Kentang Stewed karo jamur
| kentang | 3.0 (potongan) |
| jamur porcini garing | 50.0 (gram) |
| bawang bombay | 1.0 (potongan) |
| butter | 2.0 (sendok meja) |
| krim | 2.0 (sendok meja) |
| tepung gandum, kelas siji | 1.0 (sendhok teh) |
| uyah meja | 1.0 (sendhok teh) |
| mrico ireng lemah | 0.3 (sendhok teh) |
| banyu | 150.0 (gram) |
Cara nyiyapake
Jamur sing wis dicuci kanthi apik (sampeyan bisa njupuk jamur garing) tuang banyu suwene 2 jam, banjur cincang sacoro apik. Kupas trikatuka lan cincang sacoro apik. Kupas lan potong kentang. Campuran bawang, kentang, jamur lan lebokake ing panci. Tambah 0.5 cangkir banyu, lenga lan godhok ing sangisore tutup nganti panas nganti kentang empuk (tambahake banyu maneh yen prelu). Campur krim sing ora nguntungke karo glepung, tambah uyah lan mrico. Lebokake krim sing ora nguntungke 1 sendhok. sendok banyu, aduk sak tenane, wenehake sayuran rebus nganggo saus lan rebus suwene 5-10 menit. Sprinkle sajian sing wis rampung karo jamu seger.
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 | 171.3 kCal | 1684 kCal | 10.2% | 6% | 983 g |
| Protein | 3 g | 76 g | 3.9% | 2.3% | 2533 g |
| lemak | 14.2 g | 56 g | 25.4% | 14.8% | 394 g |
| Karbohidrat | 8.4 g | 219 g | 3.8% | 2.2% | 2607 g |
| asam organik | 63.2 g | ~ | |||
| Serat Alimentary | 3.9 g | 20 g | 19.5% | 11.4% | 513 g |
| Water | 61.9 g | 2273 g | 2.7% | 1.6% | 3672 g |
| Ash | 1.1 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 13% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, tiamin | 0.07 mg | 1.5 mg | 4.7% | 2.7% | 2143 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 6.5% | 900 g |
| Vitamin B4, kolin | 11.1 mg | 500 mg | 2.2% | 1.3% | 4505 g |
| Vitamin B5, pantotenat | 0.1 mg | 5 mg | 2% | 1.2% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.9% | 2000 g |
| Vitamin B9, folat | 12.9 μg | 400 μg | 3.2% | 1.9% | 3101 g |
| Vitamin B12, kobalamin | 0.03 μg | 3 μg | 1% | 0.6% | 10000 g |
| Vitamin C, askorbik | 16.7 mg | 90 mg | 18.6% | 10.9% | 539 g |
| Vitamin D, kalsium | 0.04 μg | 10 μg | 0.4% | 0.2% | 25000 g |
| Vitamin E, alpha tokoferol, TE | 0.4 mg | 15 mg | 2.7% | 1.6% | 3750 g |
| Vitamin H, Biotin | 0.5 μg | 50 μg | 1% | 0.6% | 10000 g |
| Vitamin PP, NO | 3.298 mg | 20 mg | 16.5% | 9.6% | 606 g |
| Niacin | 2.8 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 455.1 mg | 2500 mg | 18.2% | 10.6% | 549 g |
| Kalsium, Ca | 27.6 mg | 1000 mg | 2.8% | 1.6% | 3623 g |
| Silicon, Ya | 0.04 mg | 30 mg | 0.1% | 0.1% | 75000 g |
| Magnesium, mg | 16.6 mg | 400 mg | 4.2% | 2.5% | 2410 g |
| Natrium, Na | 14.2 mg | 1300 mg | 1.1% | 0.6% | 9155 g |
| Belerang, S | 21.9 mg | 1000 mg | 2.2% | 1.3% | 4566 g |
| Fosfor, P | 69.8 mg | 800 mg | 8.7% | 5.1% | 1146 g |
| Klorin, Cl | 1010.2 mg | 2300 mg | 43.9% | 25.6% | 228 g |
| Lacak Unsur | |||||
| Aluminium, Al | 359.9 μg | ~ | |||
| Bohr, B. | 62 μg | ~ | |||
| Wanadium, V | 53.8 μg | ~ | |||
| Wesi, Fe | 0.8 mg | 18 mg | 4.4% | 2.6% | 2250 g |
| Iodin, aku | 2.6 μg | 150 μg | 1.7% | 1% | 5769 g |
| Kobalt, Kab | 4.9 μg | 10 μg | 49% | 28.6% | 204 g |
| Litium, Li | 27.1 μg | ~ | |||
| Manganese, Mbak | 0.1027 mg | 2 mg | 5.1% | 3% | 1947 g |
| Tembaga, Cu | 66.8 μg | 1000 μg | 6.7% | 3.9% | 1497 g |
| Molibdenum, Mo. | 5.2 μg | 70 μg | 7.4% | 4.3% | 1346 g |
| Nickel, ni | 2.2 μg | ~ | |||
| Pimpinan, Sn | 0.1 μg | ~ | |||
| Rubidium, Rb | 225 μg | ~ | |||
| Selenium, Yen | 0.02 μg | 55 μg | 275000 g | ||
| Titan, sampeyan | 0.2 μg | ~ | |||
| Fluorin, F | 14.9 μg | 4000 μg | 0.4% | 0.2% | 26846 g |
| Krom, Kr | 3.8 μg | 50 μg | 7.6% | 4.4% | 1316 g |
| Seng, Zn | 0.2697 mg | 12 mg | 2.2% | 1.3% | 4449 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 6.2 g | ~ | |||
| Mono- lan disakarida (gula) | 1.8 g | maksimal 100 г |
Nilai energi yaiku 171,3 kkal.
Kentang stewed karo jamur sugih karo vitamin lan mineral kayata: vitamin A - 22,2%, vitamin B2 - 11,1%, vitamin C - 18,6%, vitamin PP - 16,5%, kalium - 18,2%, klorin - 43,9 , 49, 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.
- Klorin perlu kanggo pembentukan lan metune asam klorida ing awak.
- Kobalt minangka bagean saka vitamin B12. Aktifake enzim metabolisme asam lemak lan metabolisme asam folat.
Isi kalori lan KOMPOSISI KIMIA INGREDIEN RESEP Kentang rebus nganggo jamur PER 100 g
- 77 kCal
- 286 kCal
- 41 kCal
- 661 kCal
- 162 kCal
- 329 kCal
- 0 kCal
- 255 kCal
- 0 kCal
Tags: Cara masak, isi kalori 171,3 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak Kentang sing diawisi jamur, resep, kalori, nutrisi