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 | 884 kCal | 1684 kCal | 52.5% | 5.9% | 190 g |
| lemak | 100 g | 56 g | 178.6% | 20.2% | 56 g |
| vitamins | |||||
| Vitamin B4, kolin | 0.2 mg | 500 mg | 250000 g | ||
| Vitamin E, alpha tokoferol, TE | 8.1 mg | 15 mg | 54% | 6.1% | 185 g |
| Vitamin K, phylloquinone | 24.7 μg | 120 μg | 20.6% | 2.3% | 486 g |
| Steroid | |||||
| Fitosterol | 132 mg | ~ | |||
| Asam lemak | |||||
| transgender | 13.555 g | maksimal 1.9 г | |||
| lemak trans monounsaturated | 10.013 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 17.683 g | maksimal 18.7 г | |||
| 14: 0 Myristic | 0.094 g | ~ | |||
| 15: 0 Pentadekanoik | 0.037 g | ~ | |||
| 16: 0 Palmitic | 10.543 g | ~ | |||
| Margasin 17-0 | 0.105 g | ~ | |||
| 18: 0 Stearin | 6.175 g | ~ | |||
| 20: 0 Arakinis | 0.364 g | ~ | |||
| 22: 0 | 0.365 g | ~ | |||
| Asam lemak tak jenuh tunggal | 41.929 g | min 16.8 г | 249.6% | 28.2% | |
| 16: 1 Palmitoleik | 0.095 g | ~ | |||
| 16: 1 pwt | 0.095 g | ~ | |||
| 18:1 Olein (omega-9) | 41.633 g | ~ | |||
| 18: 1 pwt | 31.62 g | ~ | |||
| 18: 1 kesupen | 10.013 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.201 g | ~ | |||
| Asam lemak polimaturaturasi | 35.638 g | saka 11.2 kanggo 20.6 | 173% | 19.6% | |
| 18: 2 Linolik | 33.02 g | ~ | |||
| 18: 2 isomer campuran | 2.867 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 30.153 g | ~ | |||
| 18: 3 Linolen | 1.942 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 1.942 g | ~ | |||
| 18: 3 trans (isomer liyane) | 0.676 g | ~ | |||
| Omega-3 asam lemak | 1.942 g | saka 0.9 kanggo 3.7 | 100% | 11.3% | |
| Omega-6 asam lemak | 30.153 g | saka 4.7 kanggo 16.8 | 179.5% | 20.3% |
Nilai energi yaiku 884 kkal.
- tuwung = 218 g (1927.1 kCal)
- tbsp = 13.6 g (120.2 kCal)
- tsp = 4.5 g (39.8 kCal)
Minyak kedelai (sebagian hidrogen), kanggo industri panganan, kanggo nggawe sayuran brondong lan bumbu sugih ing vitamin lan mineral kayata: vitamin E - 54%, vitamin K - 20,6%
- 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 K ngatur pembekuan getih. Kekurangan vitamin K nyebabake nambah wektu pembekuan getih, isi prothrombin sing diturunake ing getih.
Tags: isi kalori 884 kkal, komposisi kimia, nilai nutrisi, vitamin, mineral, ngapa migunani minyak kedele (sebagian hidrogen), kanggo industri panganan, kanggo nggawe sayur-sayuran brondong lan bumbu, kalori, nutrisi, khasiat minyak kedelai (sebagian hidrogenisasi) , kanggo industri panganan, kanggo nggawe sayur-sayuran brondong lan bumbu