Saucea Saos putih nganggo endhog
| Saos dhasar putih | 800.0 (gram) |
| kuning pitik | 4.0 (potongan) |
| margarin | 100.0 (gram) |
| asam lemon | 1.0 (gram) |
| nutmeg | 1.0 (gram) |
| krim | 100.0 (gram) |
Cara nyiyapake
Kuning endhog mentah dikombinasikake karo potongan margarine utawa mentega, krim utawa duduh kaldu ditambahake lan digodhog ing adus banyu kanthi suhu 75-80 ° C, terus diaduk terus. Sanalika campuran kenthel, kanthi aduk terus nambah saos panas, dhasar putih, kanthi suhu sing padha, pala parut, asam sitrat, uyah. Sajian saos menyang masakan rebus, rebus, daging sapi lan game.
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 | 236.4 kCal | 1684 kCal | 14% | 5.9% | 712 g |
| Protein | 12.8 g | 76 g | 16.8% | 7.1% | 594 g |
| lemak | 18.5 g | 56 g | 33% | 14% | 303 g |
| Karbohidrat | 5 g | 219 g | 2.3% | 1% | 4380 g |
| asam organik | 0.02 g | ~ | |||
| Serat Alimentary | 0.4 g | 20 g | 2% | 0.8% | 5000 g |
| Water | 191.6 g | 2273 g | 8.4% | 3.6% | 1186 g |
| Ash | 1.1 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 14.1% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, tiamin | 0.06 mg | 1.5 mg | 4% | 1.7% | 2500 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 7.1% | 600 g |
| Vitamin B4, kolin | 81.5 mg | 500 mg | 16.3% | 6.9% | 613 g |
| Vitamin B5, pantotenat | 0.4 mg | 5 mg | 8% | 3.4% | 1250 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 1.9% | 2222 g |
| Vitamin B9, folat | 5.7 μg | 400 μg | 1.4% | 0.6% | 7018 g |
| Vitamin B12, kobalamin | 0.2 μg | 3 μg | 6.7% | 2.8% | 1500 g |
| Vitamin C, askorbik | 0.8 mg | 90 mg | 0.9% | 0.4% | 11250 g |
| Vitamin D, kalsium | 0.7 μg | 10 μg | 7% | 3% | 1429 g |
| Vitamin E, alpha tokoferol, TE | 4.2 mg | 15 mg | 28% | 11.8% | 357 g |
| Vitamin H, Biotin | 5.7 μg | 50 μg | 11.4% | 4.8% | 877 g |
| Vitamin PP, NO | 4.9248 mg | 20 mg | 24.6% | 10.4% | 406 g |
| Niacin | 2.8 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 198.6 mg | 2500 mg | 7.9% | 3.3% | 1259 g |
| Kalsium, Ca | 35.2 mg | 1000 mg | 3.5% | 1.5% | 2841 g |
| Silicon, Ya | 0.2 mg | 30 mg | 0.7% | 0.3% | 15000 g |
| Magnesium, mg | 16.6 mg | 400 mg | 4.2% | 1.8% | 2410 g |
| Natrium, Na | 67.5 mg | 1300 mg | 5.2% | 2.2% | 1926 g |
| Belerang, S | 22.5 mg | 1000 mg | 2.3% | 1% | 4444 g |
| Fosfor, P | 170.2 mg | 800 mg | 21.3% | 9% | 470 g |
| Klorin, Cl | 24 mg | 2300 mg | 1% | 0.4% | 9583 g |
| Lacak Unsur | |||||
| Aluminium, Al | 76 μg | ~ | |||
| Bohr, B. | 14.9 μg | ~ | |||
| Wanadium, V | 5.5 μg | ~ | |||
| Wesi, Fe | 2.7 mg | 18 mg | 15% | 6.3% | 667 g |
| Iodin, aku | 8 μg | 150 μg | 5.3% | 2.2% | 1875 g |
| Kobalt, Kab | 2.5 μg | 10 μg | 25% | 10.6% | 400 g |
| Litium, Li | 0.07 μg | ~ | |||
| Manganese, Mbak | 0.0524 mg | 2 mg | 2.6% | 1.1% | 3817 g |
| Tembaga, Cu | 25.7 μg | 1000 μg | 2.6% | 1.1% | 3891 g |
| Molibdenum, Mo. | 2.5 μg | 70 μg | 3.6% | 1.5% | 2800 g |
| Nickel, ni | 0.4 μg | ~ | |||
| Pimpinan, Sn | 0.3 μg | ~ | |||
| Rubidium, Rb | 25.6 μg | ~ | |||
| Selenium, Yen | 0.3 μg | 55 μg | 0.5% | 0.2% | 18333 g |
| Strontium, Sr. | 0.2 μg | ~ | |||
| Titan, sampeyan | 0.6 μg | ~ | |||
| Fluorin, F | 5.1 μg | 4000 μg | 0.1% | 78431 g | |
| Krom, Kr | 0.9 μg | 50 μg | 1.8% | 0.8% | 5556 g |
| Seng, Zn | 0.3982 mg | 12 mg | 3.3% | 1.4% | 3014 g |
| Zirkonium, Zr | 0.03 μg | ~ | |||
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 3.4 g | ~ | |||
| Mono- lan disakarida (gula) | 0.8 g | maksimal 100 г |
Nilai energi yaiku 236,4 kkal.
Saus putih nganggo endhog sugih karo vitamin lan mineral kayata: vitamin A - 33,3%, vitamin B2 - 16,7%, kolin - 16,3%, vitamin E - 28%, vitamin H - 11,4%, vitamin PP - 24,6, 21,3, 15%, fosfor - 25%, zat besi - 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.
- campuran minangka bagean saka lesitin, nduweni pengaruh ing sintesis lan metabolisme fosfolipid ing ati, minangka sumber gugus metil gratis, tumindak minangka faktor lipotropik.
- vitamin e duwe sifat antioksidan, perlu kanggo fungsi gonad, otot jantung, minangka stabiliser universal membran sel. Kanthi kekurangan vitamin E, diamati hemolisis eritrosit lan kelainan neurologis.
- Vitamin H. melu sintesis lemak, glikogen, metabolisme asam amino. Asupan vitamin iki ora cukup bisa nyebabake gangguan ing kulit normal.
- 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.
- 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.
Isi kalori lan KOMPOSISI KIMIA RESEP BAHAN Saus putih nganggo endhog PER 100 g
- 354 kCal
- 743 kCal
- 0 kCal
- 556 kCal
- 119 kCal
Tags: Cara masak, isi kalori 236,4 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak saus putih nganggo endhog, resep, kalori, nutrisi