Bahan-bahan Salad Sup Taman
| daging sapi, 1 kategori | 500.0 (gram) |
| wortel | 1.0 (potongan) |
| bit | 2.0 (potongan) |
| bawang bombay | 1.0 (potongan) |
| mrica abang manis | 2.0 (potongan) |
| tomat | 4.0 (potongan) |
Cara nyiyapake
Godhok daging sapi. Ing pungkasan masak, nambah uyah, bawang, rempah-rempah menyang duduh kaldu. Copot daging, bawang, rempah-rempah saka duduh kaldu sing diasilake. Tuangake wortel sing disigar sacoro apik, beets lan akeh beet ndhuwur menyang duduh kaldu nggodhok supaya sup cukup kenthel. Nggawa menyang godhok lan mateni panas. Nutupi panci kanthi barang sing anget nganti 10-15 menit. Sijine potongan daging kadhemen lan mustar kanggo rasa menyang piring sup, tuangake sup lan ndhuwur kanthi tumpukan campuran jamu sing disigar sacoro apik sing ana ing tangan (lettuce, bawang ijo, parsley, celery, dill, basil, lsp. ). Sijine mrico sing dipotong dadi irisan lan irisan tomat longitudinal gedhe ing ndhuwur. Dekorasi karo krim sing ora nguntungke.
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 | 62.8 kCal | 1684 kCal | 3.7% | 5.9% | 2682 g |
| Protein | 5.6 g | 76 g | 7.4% | 11.8% | 1357 g |
| lemak | 2.8 g | 56 g | 5% | 8% | 2000 g |
| Karbohidrat | 4 g | 219 g | 1.8% | 2.9% | 5475 g |
| asam organik | 0.2 g | ~ | |||
| Serat Alimentary | 1.2 g | 20 g | 6% | 9.6% | 1667 g |
| Water | 83.7 g | 2273 g | 3.7% | 5.9% | 2716 g |
| Ash | 0.9 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 900 μg | 900 μg | 100% | 159.2% | 100 g |
| Retinol | 0.9 mg | ~ | |||
| Vitamin B1, tiamin | 0.04 mg | 1.5 mg | 2.7% | 4.3% | 3750 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 4.5% | 3600 g |
| Vitamin B4, kolin | 13.1 mg | 500 mg | 2.6% | 4.1% | 3817 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 6.4% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 15.9% | 1000 g |
| Vitamin B9, folat | 8.8 μg | 400 μg | 2.2% | 3.5% | 4545 g |
| Vitamin B12, kobalamin | 0.5 μg | 3 μg | 16.7% | 26.6% | 600 g |
| Vitamin C, askorbik | 10.9 mg | 90 mg | 12.1% | 19.3% | 826 g |
| Vitamin E, alpha tokoferol, TE | 0.3 mg | 15 mg | 2% | 3.2% | 5000 g |
| Vitamin H, Biotin | 1 μg | 50 μg | 2% | 3.2% | 5000 g |
| Vitamin PP, NO | 1.8296 mg | 20 mg | 9.1% | 14.5% | 1093 g |
| Niacin | 0.9 mg | ~ | |||
| Makronutrien | |||||
| Kalium, K | 234 mg | 2500 mg | 9.4% | 15% | 1068 g |
| Kalsium, Ca | 17.3 mg | 1000 mg | 1.7% | 2.7% | 5780 g |
| Magnesium, mg | 18.5 mg | 400 mg | 4.6% | 7.3% | 2162 g |
| Natrium, Na | 35.2 mg | 1300 mg | 2.7% | 4.3% | 3693 g |
| Belerang, S | 55.8 mg | 1000 mg | 5.6% | 8.9% | 1792 g |
| Fosfor, P | 62.9 mg | 800 mg | 7.9% | 12.6% | 1272 g |
| Klorin, Cl | 44.8 mg | 2300 mg | 1.9% | 3% | 5134 g |
| Lacak Unsur | |||||
| Aluminium, Al | 40.9 μg | ~ | |||
| Bohr, B. | 112.1 μg | ~ | |||
| Wanadium, V | 18.3 μg | ~ | |||
| Wesi, Fe | 1.3 mg | 18 mg | 7.2% | 11.5% | 1385 g |
| Iodin, aku | 4 μg | 150 μg | 2.7% | 4.3% | 3750 g |
| Kobalt, Kab | 4.4 μg | 10 μg | 44% | 70.1% | 227 g |
| Litium, Li | 0.3 μg | ~ | |||
| Manganese, Mbak | 0.2089 mg | 2 mg | 10.4% | 16.6% | 957 g |
| Tembaga, Cu | 114.5 μg | 1000 μg | 11.5% | 18.3% | 873 g |
| Molibdenum, Mo. | 7.6 μg | 70 μg | 10.9% | 17.4% | 921 g |
| Nickel, ni | 9.1 μg | ~ | |||
| Pimpinan, Sn | 15.3 μg | ~ | |||
| Rubidium, Rb | 161.4 μg | ~ | |||
| Fluorin, F | 28.3 μg | 4000 μg | 0.7% | 1.1% | 14134 g |
| Krom, Kr | 7.6 μg | 50 μg | 15.2% | 24.2% | 658 g |
| Seng, Zn | 0.8977 mg | 12 mg | 7.5% | 11.9% | 1337 g |
| Karbohidrat sing bisa dicerna | |||||
| Pati lan dextrins | 0.1 g | ~ | |||
| Mono- lan disakarida (gula) | 3.8 g | maksimal 100 г |
Nilai energi yaiku 62,8 kkal.
Salad sup kebon sugih karo vitamin lan mineral kayata: vitamin A - 100%, vitamin B12 - 16,7%, vitamin C - 12,1%, kobalt - 44%, tembaga - 11,5%, kromium - 15,2%
- vitamin A tanggung jawab kanggo pangembangan normal, fungsi reproduksi, kesehatan kulit lan mripat, lan njaga kekebalan.
- vitamin B12 nduweni peran penting ing metabolisme lan konversi asam amino. Folat lan vitamin B12 minangka vitamin sing ana gandhengane lan kalebu pembentukan getih. Kekurangan vitamin B12 nyebabake pangembangan kekurangan folat sebagean utawa sekunder, uga anemia, leukopenia, trombositopenia.
- 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.
- Kobalt minangka bagean saka vitamin B12. Aktifake enzim metabolisme asam lemak lan metabolisme asam folat.
- tembaga minangka bagean saka enzim kanthi kegiatan redoks lan melu metabolisme zat besi, stimulasi panyerapan protein lan karbohidrat. Melu proses nyedhiyakake jaringan awak manungsa kanthi oksigen. Kekurangan kasebut diwujudake dening kelainan nalika pembentukan sistem kardiovaskular lan kerangka, pangembangan displasia jaringan ikat.
- Chrome melu regulasi tingkat glukosa getih, nambah efek insulin. Kekurangan nyebabake toleransi glukosa sing mudhun.
KOMPOSISI KALORIE lan KIMIA BAHAN RESEP Sop-salad “Taman” PER 100 g
- 218 kCal
- 35 kCal
- 42 kCal
- 41 kCal
- 26 kCal
- 24 kCal
Tags: Cara masak, isi kalori 62,8 kcal, komposisi kimia, nilai gizi, apa vitamin, mineral, cara masak Salad sup kebon, resep, kalori, nutrisi