Paragraf
Bahan-bahan Zucchini lan kembang kol panggang nganggo saus
| squash | 149.0 (gram) |
| tepung gandum, premium | 3.0 (gram) |
| margarin | 5.0 (gram) |
| cauliflower | 235.0 (gram) |
| Saos krim asem | 100.0 (gram) |
| keju atos | 5.0 (gram) |
| butter | 10.0 (gram) |
Cara nyiyapake
Zucchini, disiapake kaya ing resep. No 236, wis goreng, lan godhok Gobis, banjur sijine wong ing wajan greased, pour susu panas utawa ora nguntungke krim sauce, sprinkle karo grated keju, sprinkle karo butter lan panggangan. Ing liburan, tuangake mentega.
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 | 179.7 kCal | 1684 kCal | 10.7% | 6% | 937 g |
| Protein | 2.8 g | 76 g | 3.7% | 2.1% | 2714 g |
| lemak | 16 g | 56 g | 28.6% | 15.9% | 350 g |
| Karbohidrat | 6.6 g | 219 g | 3% | 1.7% | 3318 g |
| asam organik | 0.08 g | ~ | |||
| Serat Alimentary | 1.8 g | 20 g | 9% | 5% | 1111 g |
| Water | 101.1 g | 2273 g | 4.4% | 2.4% | 2248 g |
| Ash | 0.7 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 12.4% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, tiamin | 0.07 mg | 1.5 mg | 4.7% | 2.6% | 2143 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3.1% | 1800 g |
| Vitamin B4, kolin | 42.2 mg | 500 mg | 8.4% | 4.7% | 1185 g |
| Vitamin B5, pantotenat | 0.5 mg | 5 mg | 10% | 5.6% | 1000 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 5.6% | 1000 g |
| Vitamin B9, folat | 21.1 μg | 400 μg | 5.3% | 2.9% | 1896 g |
| Vitamin B12, kobalamin | 0.1 μg | 3 μg | 3.3% | 1.8% | 3000 g |
| Vitamin C, askorbik | 27.9 mg | 90 mg | 31% | 17.3% | 323 g |
| Vitamin D, kalsium | 0.06 μg | 10 μg | 0.6% | 0.3% | 16667 g |
| Vitamin E, alpha tokoferol, TE | 0.8 mg | 15 mg | 5.3% | 2.9% | 1875 g |
| Vitamin H, Biotin | 2.2 μg | 50 μg | 4.4% | 2.4% | 2273 g |
| Vitamin PP, NO | 1.0648 mg | 20 mg | 5.3% | 2.9% | 1878 g |
| Niacin | 0.6 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 195.1 mg | 2500 mg | 7.8% | 4.3% | 1281 g |
| Kalsium, Ca | 62.6 mg | 1000 mg | 6.3% | 3.5% | 1597 g |
| Silicon, Ya | 0.1 mg | 30 mg | 0.3% | 0.2% | 30000 g |
| Magnesium, mg | 15.4 mg | 400 mg | 3.9% | 2.2% | 2597 g |
| Natrium, Na | 29.5 mg | 1300 mg | 2.3% | 1.3% | 4407 g |
| Belerang, S | 1.9 mg | 1000 mg | 0.2% | 0.1% | 52632 g |
| Fosfor, P | 60.6 mg | 800 mg | 7.6% | 4.2% | 1320 g |
| Klorin, Cl | 20.2 mg | 2300 mg | 0.9% | 0.5% | 11386 g |
| Lacak Unsur | |||||
| Aluminium, Al | 28.2 μg | ~ | |||
| Bohr, B. | 1 μg | ~ | |||
| Wanadium, V | 2.4 μg | ~ | |||
| Wesi, Fe | 1 mg | 18 mg | 5.6% | 3.1% | 1800 g |
| Iodin, aku | 2.3 μg | 150 μg | 1.5% | 0.8% | 6522 g |
| Kobalt, Kab | 0.1 μg | 10 μg | 1% | 0.6% | 10000 g |
| Manganese, Mbak | 0.0179 mg | 2 mg | 0.9% | 0.5% | 11173 g |
| Tembaga, Cu | 10.3 μg | 1000 μg | 1% | 0.6% | 9709 g |
| Molibdenum, Mo. | 1.9 μg | 70 μg | 2.7% | 1.5% | 3684 g |
| Nickel, ni | 0.06 μg | ~ | |||
| Pimpinan, Sn | 0.1 μg | ~ | |||
| Selenium, Yen | 0.3 μg | 55 μg | 0.5% | 0.3% | 18333 g |
| Titan, sampeyan | 0.3 μg | ~ | |||
| Fluorin, F | 5.1 μg | 4000 μg | 0.1% | 0.1% | 78431 g |
| Krom, Kr | 0.06 μg | 50 μg | 0.1% | 0.1% | 83333 g |
| Seng, Zn | 0.1619 mg | 12 mg | 1.3% | 0.7% | 7412 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 2 g | ~ | |||
| Mono- lan disakarida (gula) | 3.3 g | maksimal 100 г |
Nilai energi yaiku 179,7 kkal.
Zucchini lan kembang kol panggang nganggo saus sugih ing vitamin lan mineral kayata: vitamin A - 22,2%, vitamin C - 31%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- 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.
Isi kalori lan KOMPOSISI KIMIA saka resep resep Zucchini lan kembang kol panggang nganggo saos PER 100 g
- 24 kCal
- 334 kCal
- 743 kCal
- 30 kCal
- 364 kCal
- 661 kCal
Tags: Cara masak, isi kalori 179,7 kkal, komposisi kimia, nilai gizi, apa vitamin, mineral, metode masak Zucchini lan kembang kol sing dibakar karo saus, resep, kalori, nutrisi