Saucea Saos tomat
| Duduh kaldu | 500.0 (gram) |
| margarin | 50.0 (gram) |
| tepung gandum, premium | 25.0 (gram) |
| wortel | 50.0 (gram) |
| bawang bombay | 48.0 (gram) |
| oyot parsley | 40.0 (gram) |
| pasta tomat | 500.0 (gram) |
| gula | 10.0 (gram) |
Cara nyiyapake
Oyod sing disigar sacoro apik, bawang disigar, tomat puree ditambahake, sautéing diterusake nganti 15-20 menit liyane, digabungake karo saus putih (resep No. 537) lan digodhog nganti 25-30 menit. Ing pungkasan masak, nambah uyah, gula, mrico ireng. Saring saos sing wis rampung, gosok sayuran sing digodhog, lan godhok. Saos tomat minangka basis kanggo nyiapake saus turunan. Nalika nggunakake minangka saos independen, musim karo asam sitrat (0,5 g) lan lemak (70, 50, 30 g, miturut kolom I, II, III). Miturut kolom I lan II, sampeyan bisa nambah anggur putih garing 100 lan 75 g, masing-masing. Sijine saos kanggo sajian daging goreng, jeroan (otak) lan sayuran.
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 | 134 kCal | 1684 kCal | 8% | 6% | 1257 g |
| Protein | 7.1 g | 76 g | 9.3% | 6.9% | 1070 g |
| lemak | 5.6 g | 56 g | 10% | 7.5% | 1000 g |
| Karbohidrat | 14.6 g | 219 g | 6.7% | 5% | 1500 g |
| asam organik | 1.3 g | ~ | |||
| Serat Alimentary | 1.1 g | 20 g | 5.5% | 4.1% | 1818 g |
| Water | 120.2 g | 2273 g | 5.3% | 4% | 1891 g |
| Ash | 2 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 500 μg | 900 μg | 55.6% | 41.5% | 180 g |
| Retinol | 0.5 mg | ~ | |||
| Vitamin B1, tiamin | 0.1 mg | 1.5 mg | 6.7% | 5% | 1500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 8.3% | 900 g |
| Vitamin B4, kolin | 1.6 mg | 500 mg | 0.3% | 0.2% | 31250 g |
| Vitamin B5, pantotenat | 0.02 mg | 5 mg | 0.4% | 0.3% | 25000 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 1.5% | 5000 g |
| Vitamin B9, folat | 2.5 μg | 400 μg | 0.6% | 0.4% | 16000 g |
| Vitamin C, askorbik | 25.2 mg | 90 mg | 28% | 20.9% | 357 g |
| Vitamin E, alpha tokoferol, TE | 1.5 mg | 15 mg | 10% | 7.5% | 1000 g |
| Vitamin H, Biotin | 0.09 μg | 50 μg | 0.2% | 0.1% | 55556 g |
| Vitamin PP, NO | 3.3786 mg | 20 mg | 16.9% | 12.6% | 592 g |
| Niacin | 2.2 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 566.5 mg | 2500 mg | 22.7% | 16.9% | 441 g |
| Kalsium, Ca | 20.1 mg | 1000 mg | 2% | 1.5% | 4975 g |
| Silicon, Ya | 0.1 mg | 30 mg | 0.3% | 0.2% | 30000 g |
| Magnesium, mg | 35.7 mg | 400 mg | 8.9% | 6.6% | 1120 g |
| Natrium, Na | 31.1 mg | 1300 mg | 2.4% | 1.8% | 4180 g |
| Belerang, S | 5.7 mg | 1000 mg | 0.6% | 0.4% | 17544 g |
| Fosfor, P | 88.7 mg | 800 mg | 11.1% | 8.3% | 902 g |
| Klorin, Cl | 5.5 mg | 2300 mg | 0.2% | 0.1% | 41818 g |
| Lacak Unsur | |||||
| Aluminium, Al | 68.2 μg | ~ | |||
| Bohr, B. | 23.2 μg | ~ | |||
| Wanadium, V | 8 μg | ~ | |||
| Wesi, Fe | 2.1 mg | 18 mg | 11.7% | 8.7% | 857 g |
| Iodin, aku | 1.9 μg | 150 μg | 1.3% | 1% | 7895 g |
| Kobalt, Kab | 0.4 μg | 10 μg | 4% | 3% | 2500 g |
| Litium, Li | 0.3 μg | ~ | |||
| Manganese, Mbak | 0.0391 mg | 2 mg | 2% | 1.5% | 5115 g |
| Tembaga, Cu | 11.8 μg | 1000 μg | 1.2% | 0.9% | 8475 g |
| Molibdenum, Mo. | 1.5 μg | 70 μg | 2.1% | 1.6% | 4667 g |
| Nickel, ni | 0.6 μg | ~ | |||
| Pimpinan, Sn | 0.1 μg | ~ | |||
| Rubidium, Rb | 25.8 μg | ~ | |||
| Selenium, Yen | 0.2 μg | 55 μg | 0.4% | 0.3% | 27500 g |
| Titan, sampeyan | 0.3 μg | ~ | |||
| Fluorin, F | 5.4 μg | 4000 μg | 0.1% | 0.1% | 74074 g |
| Krom, Kr | 0.3 μg | 50 μg | 0.6% | 0.4% | 16667 g |
| Seng, Zn | 0.0875 mg | 12 mg | 0.7% | 0.5% | 13714 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 2.6 g | ~ | |||
| Mono- lan disakarida (gula) | 10.8 g | maksimal 100 г |
Nilai energi yaiku 134 kkal.
Saos tomat sugih karo vitamin lan mineral kayata: vitamin A - 55,6%, vitamin B2 - 11,1%, vitamin C - 28%, vitamin PP - 16,9%, kalium - 22,7%, fosfor - 11,1 %%, wesi - 11,7%
- 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.
Isi kalori lan KOMPOSISI KIMIA ING RESEP BAHAN SAAT Tomat PER 100 g
- 743 kCal
- 334 kCal
- 35 kCal
- 41 kCal
- 51 kCal
- 102 kCal
- 399 kCal
Tags: Cara masak, isi kalori 134 kkal, komposisi kimia, nilai nutrisi, apa vitamin, mineral, cara masak saos tomat, resep, kalori, nutrisi
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