Tabel isi protein ing panganan

Ing tabel kasebut, diadopsi rata-rata kabutuhan protein saben dina yaiku 70 gram. Rata-rata tarif kanggo wong diwasa kanthi bobote 70 kg (kanggo bocah lan wong sing duwe aktivitas fisik sing luwih dhuwur tinimbang norma yaiku 1 gram protein per kilogram bobot awak). Kolom "Persentase persyaratan saben dina" nuduhake persentase 100 gram produk sing memenuhi persyaratan saben dina wong sing bobote 70 kg protein.

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Panganan Dhuwur ing PROTEIN:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Wêdhah endhog	46 Art	66%
Keju Parmesan	35.7 Art	51%
Kedhele (gandum)	34.9 Art	50%
Susu skim	33.2 g	47%
Kaviar abang kaviar	31.5 g	45%
Jamur putih, garing	30.3 Art	43%
Susu garing 15%	28.5 Art	41%
Pollock ROE	27.9 g	40%
Butiran ireng kaviar	26.8 g	38%
Peanuts	26.3 Art	38%
Keju "Gollandskiy" 45%	26.3 Art	38%
Keju "Poshehonsky" 45%	26 Art	37%
Keju Gouda	24.9 Art	36%
Keju Swiss 50%	24.6 g	35%
tuna	24.4 g	35%
Bubuk susu 25%	24.2 Art	35%
Lentil (gandum)	24 Art	34%
Mash	23.5 Art	34%
Keju Cheddar 50%	23.5 Art	34%
Keju "Rusia" 50%	23.2 Art	33%
Kacang polong (shelled)	23 g	33%
Keju (saka susu sapi)	22.1 Art	32%
Kari	22 g	31%
Daging (terwelu)	21.2 g	30%
Keju "Sosis"	21.2 g	30%
Keju 4%	21 gram	30%
Keju 5%	21 gram	30%
Kacang buncis (gandum)	21 gram	30%
Wiji kembang srengenge (wiji kembang srengenge)	20.7 g	30%
Salmon	20.5 g	29%
Udang	20.5 g	29%
Keju "Roquefort" 50%	20.5 g	29%
Keju “Suluguni”	20.5 g	29%
Keju "Rusia"	20.5 g	29%
Pistachios	20.2 g	29%
Chickpeas	20.1 g	29%
Salmon Atlantik (salmon)	20 Art	29%
Keju 2%	20 Art	29%

Deleng dhaptar produk lengkap

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Isi protein ing produk susu:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Susu acididil 1%	3 Art	4%
Asidofilus 3,2%	2.9 Art	4%
Acidophilus dadi 3.2% manis	2.8 Art	4%
Asidofilus sedheng lemak	3 Art	4%
Keju (saka susu sapi)	22.1 Art	32%
Varenets yaiku 2.5%	2.9 Art	4%
Yogurt 1.5%	4.1 Art	6%
Yoghurt woh 1.5%	4 C	6%
Yogurt 3,2%	5 g	7%
Yogurt 3,2% manis	5 g	7%
Yogurt 6%	5 g	7%
Yogurt 6% manis	5 g	7%
Yogurt 1%	3 Art	4%
Kefir 2.5%	2.9 Art	4%
Kefir 3.2%	2.9 Art	4%
Kefir kurang lemak	3 Art	4%
Koumiss (saka susu Mare)	2.1 g	3%
Susu Mare kurang lemak (saka susu sapi)	3 Art	4%
Massa curd yaiku lemak 16.5%	12 Art	17%
Susu 1,5%	3 Art	4%
Susu 2,5%	2.9 Art	4%
Susu 3.2%	2.9 Art	4%
Susu 3,5%	2.9 Art	4%
Susu wedhus	3.6 Art	5%
Susu rendah gajih	3 Art	4%
Susu kental karo gula 5%	7.1 g	10%
Susu kental karo gula 8,5%	7.2 Art	10%
Susu kental kanthi gula sedheng	7.5 g	11%
Susu garing 15%	28.5 Art	41%
Bubuk susu 25%	24.2 Art	35%
Susu skim	33.2 g	47%
Es krim	3.7 Art	5%
Es krim sundae	3.3 Art	5%
Kupu-kupu	3.3 Art	5%
Yogurt 1%	3 Art	4%
Yogurt 2.5% saka	2.9 Art	4%
Yogurt 3,2%	2.9 Art	4%
Yogurt kurang lemak	3 Art	4%
Ryazhenka 1%	3 Art	4%
Ryazhenka 2,5%	2.9 Art	4%
Ryazhenka 4%	2.8 Art	4%
Susu panggang fermentasi 6%	3 Art	4%
Krim 10%	2.7 g	4%
Krim 20%	2.5 g	4%
Krim 25%	2.4 GH	3%
Krim 35%	2.2 g	3%
Krim 8%	2.8 Art	4%
Krim kental nganggo gula 19%	8 Art	11%
Bubuk krim 42%	19 Art	27%
Krim asem 10%	2.7 g	4%
Krim asem 15%	2.6 g	4%
Krim asem 20%	2.5 g	4%
Krim asem 25%	2.4 GH	3%
Krim asem 30%	2.3 g	3%
Keju "Adygeysky"	19.8 g	28%
Keju "Gollandskiy" 45%	26.3 Art	38%
Keju "Camembert"	15.3 Art	22%
Keju Parmesan	35.7 Art	51%
Keju "Poshehonsky" 45%	26 Art	37%
Keju "Roquefort" 50%	20.5 g	29%
Keju "Rusia" 50%	23.2 Art	33%
Keju “Suluguni”	20.5 g	29%
Keju Feta	14.2 g	20%
Keju Cheddar 50%	23.5 Art	34%
Keju Swiss 50%	24.6 g	35%
Keju Gouda	24.9 Art	36%
Keju sing kurang lemak	18 g	26%
Keju "Sosis"	21.2 g	30%
Keju "Rusia"	20.5 g	29%
Kresam lemak 27.7% lemak	7.9 Art	11%
Keju 11%	16 g	23%
Keju 18% (kandel)	15 Art	21%
Keju 2%	20 Art	29%
Keju 4%	21 gram	30%
Keju 5%	21 gram	30%
Keju pondok 9% (kandel)	18 g	26%
Kari	22 g	31%

Isi protein ing endhog lan produk endhog:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Protein endhog	11.1 Art	16%
Kuningan ndog	16.2 Art	23%
Wêdhah endhog	46 Art	66%
Endhog pitik	12.7 g	18%
Endhog puyuh	11.9 g	17%

Kandhungan protein ing iwak lan panganan laut:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Roach	18 g	26%
Salmon	20.5 g	29%
Kaviar abang kaviar	31.5 g	45%
Pollock ROE	27.9 g	40%
Butiran ireng kaviar	26.8 g	38%
Cumi-cumi	18 g	26%
Banjir	15.7 g	22%
Pacar	19 Art	27%
Sprat Baltik	14.1 g	20%
Lantai Kaspia	18.5 Art	26%
Udang	20.5 g	29%
Bream	17.1 Art	24%
Salmon Atlantik (salmon)	20 Art	29%
Kerang	11.5 g	16%
Pollock	15.9 g	23%
capelin	13.4 Art	19%
Cod	19.2 g	27%
Kerapu	18.2 g	26%
Kali Perch	18.5 Art	26%
Sturgeon	16.4 Art	23%
Halibut	18.9 g	27%
Haddock	17.2 g	25%
Kali kanker	15.5 g	22%
Carp	18.2 g	26%
Herring	17 Art	24%
Herring lemu	17.7 Art	25%
Herring ramping	19.1 g	27%
Herring rednebelaya	17 Art	24%
Mackerel	18 g	26%
minangka	17.2 g	25%
Mackerel	18.5 Art	26%
Sudak	18.4 g	26%
Cod	16 g	23%
tuna	24.4 g	35%
Kukul	14.5 Art	21%
Oyster	9 gram	13%
Mburi	16.6 g	24%
Pike	18.4 g	26%

Isi protein ing daging lan produk daging:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Daging (domba)	15.6 g	22%
Daging (daging sapi)	18.6 g	27%
Daging (Turki)	19.5 g	28%
Daging (terwelu)	21.2 g	30%
Daging (pitik)	18.2 g	26%
Daging (daging babi lemu)	11.7 g	17%
Daging (daging babi)	14.3 Art	20%
Daging (pitik daging babi)	18.7 Art	27%
Ati daging sapi	17.9 g	26%
Daging sapi ginjel	15.2 GRS	22%

Kandhungan protein ing kacang lan wiji:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Peanuts	26.3 Art	38%
Walnut	16.2 Art	23%
Acorns, pepe	8.1 g	12%
Kacang pinus	13.7 g	20%
Cashews	18.5 Art	26%
Sesame	19.4 g	28%
Almonds	18.6 g	27%
Wiji kembang srengenge (wiji kembang srengenge)	20.7 g	30%
Pistachios	20.2 g	29%
Hazelnuts	13 Art	19%

Kandhutan protein ing legum:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Kacang polong (shelled)	23 g	33%
Kacang polong ijo (seger)	5 g	7%
Mash	23.5 Art	34%
Chickpeas	20.1 g	29%
Kedhele (gandum)	34.9 Art	50%
Kacang buncis (gandum)	21 gram	30%
Kacang polong (kacang-kacangan)	2.5 g	4%
Lentil (gandum)	24 Art	34%

Isi protein ing sereal lan produk sereal:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Gandum (gandum)	10.8 g	15%
Soba (groats)	9.5 Art	14%
Soba (unground)	12.6 Art	18%
Grits jagung	8.3 g	12%
semolina	10.3 g	15%
Kacamata	12.3 g	18%
Gandum Mutiara	9.3 Art	13%
Gandum gandum	11 Art	16%
Groats hulled millet (polesan)	11.5 g	16%
Gabah	7 Art	10%
Gandum gandum	10 Art	14%
Jagung manis	3.2 g	5%
Macaroni saka glepung kelas 1	11.2 Art	16%
Pasta saka glepung V / s	11 Art	16%
Glepung gandum	12.6 Art	18%
Tepung jagung	7.2 Art	10%
Tepung gandum	13 Art	19%
Tepung gandum (gandum)	12.5 g	18%
Glepung gandum 1 kelas	11.1 Art	16%
Tepung gandum kelas 2	11.6 g	17%
Glepung	10.8 g	15%
Wallpaper Tepung	11.5 g	16%
Rye gandum	8.9 Art	13%
Gandum gandum gandum	10.7 Art	15%
Wiji gandum wiji	6.9 Art	10%
Glepung beras	7.4 Art	11%
Gandum (gandum)	10 Art	14%
Oat bran	17.3 Art	25%
Gandum bran	16 g	23%
Gandum (gandum, macem-macem empuk)	11.8 Art	17%
Gandum (gandum, kelas atos)	13 Art	19%
Beras (gandum)	7.5 g	11%
Rye (gandum)	9.9 g	14%
Oat flakes "Hercules"	12.3 g	18%
Gandum (gandum)	10.3 g	15%

Kandhungan protein ing woh-wohan, woh-wohan lan woh-wohan sing garing:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Apricot	0.9 g	1%
Avocado	2 Art	3%
Orange	0.9 g	1%
Banana	1.5 gram	2%
cranberries	0.7 g	1%
Cherry	0.8 g	1%
blueberries	1 C	1%
Garnet	0.7 g	1%
jeruk bali	0.7 g	1%
Pir garing	2.3 g	3%
durian	1.47 g	2%
BlackBerry	1.5 gram	2%
Strawberries	0.8 g	1%
grapes	2.3 g	3%
Anjir seger	0.7 g	1%
Ara pepe	3.1 Art	4%
Kiwi	0.8 g	1%
gooseberry	0.7 g	1%
Apricot garing	5.2 Art	7%
lemon	0.9 g	1%
Raspberry	0.8 g	1%
mango	0.8 g	1%
Mandarin	0.8 g	1%
cloudberry	0.8 g	1%
nectarine	1.1 g	2%
Laut buckthorn	1.2 g	2%
Peach	0.9 g	1%
Peach garing	3 Art	4%
Jeruk bali	0.8 g	1%
Rowan abang	1.4 g	2%
aronia	1.5 gram	2%
saluran	0.8 g	1%
Kismis ireng	1 C	1%
Apricot	5 g	7%
feijoa	0.7 g	1%
tanggal	2.5 g	4%
Cherry	1.1 g	2%
blueberries	1.1 g	2%
Prunes	2.3 g	3%
briar	1.6 g	2%
Apel pepe	2.2 g	3%

Kandhungan protein ing sayuran lan jamu:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Basil (ijo)	3.2 g	5%
Eggplant	1.2 g	2%
Rutabaga	1.2 g	2%
Jahe (oyot)	1.8 g	3%
Gobis	1.8 g	3%
brokoli	2.8 Art	4%
sprouts Brussels	4.8 Art	7%
Kohlrabi	2.8 Art	4%
Gobis, abang,	0.8 g	1%
Gobis	1.2 g	2%
Gobis Savoy	1.2 g	2%
Cauliflower	2.5 g	4%
Kentang	2 Art	3%
Cilantro (ijo)	2.1 g	3%
Cress (sayuran ijo)	2.6 g	4%
Godhong dandelion (sayuran ijo)	2.7 g	4%
Bawang ijo (pena)	1.3 g	2%
Leek	2 Art	3%
trikatuka	1.4 g	2%
Wortel	1.3 g	2%
Rumput laut	0.9 g	1%
Timun	0.8 g	1%
Fern	4.6 Art	7%
Parsnip (ROOT)	1.4 g	2%
Mrico manis (Bulgaria)	1.3 g	2%
Parsley (ijo)	3.7 Art	5%
Parsley (ROOT)	1.5 gram	2%
Tomat (tomat)	1.1 g	2%
Rhubarb (sayuran ijo)	0.7 g	1%
Radishes	1.2 g	2%
Lobak ireng	1.9 g	3%
Turnip	1.5 gram	2%
Salad (sayuran ijo)	1.5 gram	2%
Beets	1.5 gram	2%
Celery (ijo)	0.9 g	1%
Celery (oyot)	1.3 g	2%
Asparagus (ijo)	1.9 g	3%
Yerusalem artichoke	2.1 g	3%
Waluh	1 C	1%
Dill (sayuran ijo)	2.5 g	4%
Horseradish (ROOT)	3.2 g	5%
Bawang putih	6.5 Art	9%
Bayam (sayuran ijo)	2.9 Art	4%
Sorrel (sayuran ijo)	1.5 gram	2%

Kandhungan protein ing jamur:

jeneng Product	Kandhungan protein ing 100 gr	Persentase syarat saben dinane
Jamur tiram	3.3 Art	5%
Jahe jamur	1.9 g	3%
Jamur Morel	3.1 Art	4%
Jamur putih	3.7 Art	5%
Jamur putih, garing	30.3 Art	43%
Jamur Chanterelle	1.5 gram	2%
Jamur jamur	2.2 g	3%
Jamur boletus	2.1 g	3%
Jamur aspen jamur	3.3 Art	5%
Jamur Russula	1.7 g	2%
Jamur	4.3 g	6%
Jamur Shiitake	2.2 g	3%