Nilai nutrisi lan komposisi kimia.
Ing tabel ing ngisor iki ngemot isi nutrisi (kalori, protein, lemak, karbohidrat, vitamin lan mineral) ing 100 gram bagean sing bisa dipangan.
| Gondho | Panggil | Aturan ** | % normal ing 100 g | % normal ing 100 kkal | 100% saka norma |
| Kalori | 28 kcal | 1684 kcal | 1.7% | 6.1% | 6014 g |
| Protein | 2.17 g | 76 g | 2.9% | 10.4% | 3502 g |
| lemak | 0.47 g | 56 g | 0.8% | 2.9% | 11915 g |
| Karbohidrat | 3.09 g | 219 g | 1.4% | 5% | 7087 g |
| Serat pemakanan | 2.2 g | 20 g | 11% | 39.3% | 909 g |
| Water | 91.08 g | 2273 g | 4% | 14.3% | 2496 g |
| Ash | 0.99 g | ~ | |||
| vitamins | |||||
| Vitamin B1, tiamin | 0.073 mg | 1.5 mg | 4.9% | 17.5% | 2055 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 59.6% | 600 g |
| Vitamin B4, kolin | 20.4 mg | 500 mg | 4.1% | 14.6% | 2451 gram |
| Vitamin B5, Pantotenat | 2.16 mg | 5 mg | 43.2% | 154.3% | 231 g |
| Vitamin B6, pyridoxine | 0.095 mg | 2 mg | 4.8% | 17.1% | 2105 |
| Vitamin B9, folat | 18 .g | 400 mcg | 4.5% | 16.1% | 2222 g |
| Vitamin C, askorbik | 4 mg | 90 mg | 4.4% | 15.7% | 2250 g |
| Vitamin D, kalsium | 0.2 .g | 10 .g | 2% | 7.1% | 5000 g |
| Vitamin D2, ergocalciferol | 0.2 .g | ~ | |||
| Vitamin E, alpha tokoferol, TE | 0.01 mg | 15 mg | 0.1% | 0.4% | 150000 g |
| Vitamin PP, ora | 4.46 mg | 20 mg | 22.3% | 79.6% | 448 g |
| Makronutrien | |||||
| Kalium, K | 356 mg | 2500 mg | 14.2% | 50.7% | 702 g |
| Kalsium, Ca | 6 mg | 1000 mg | 0.6% | 2.1% | Nalika taun 16667 g |
| Magnesium, mg | 12 mg | 400 mg | 3% | 10.7% | 3333 g |
| Natrium, Na | 238 mg | 1300 mg | 18.3% | 65.4% | 546 g |
| Belerang, S | 21.7 mg | 1000 mg | 2.2% | 7.9% | 4608 g |
| Fosfor, P | 87 mg | 800 mg | 10.9% | 38.9% | 920 g |
| Minerals | |||||
| Wesi, Fe | 1.74 mg | 18 mg | 9.7% | 34.6% | 1034 g |
| Manganese, Mbak | 0.115 mg | 2 mg | 5.8% | 20.7% | 1739 g |
| Tembaga, Cu | 504 .g | 1000 mcg | 50.4% | 180% | 198 g |
| Selenium, Yen | 13.4 .g | 55 mcg | 24.4% | 87.1% | 410 g |
| Seng, Zn | 0.87 mg | 12 mg | 7.3% | 26.1% | 1379 g |
| Karbohidrat sing bisa dicerna | |||||
| Mono lan disakarida (gula) | 2.34 g | maks 100 g | |||
| Asam amino penting | |||||
| Arginin * | 0.055 g | ~ | |||
| valine | 0.163 g | ~ | |||
| Histidine * | 0.04 g | ~ | |||
| Isoleucine | 0.053 g | ~ | |||
| Leucine | 0.084 g | ~ | |||
| Lysine | 0.075 g | ~ | |||
| methionine | 0.022 g | ~ | |||
| threonine | 0.075 g | ~ | |||
| Tryptophan | 0.024 g | ~ | |||
| phenylalanine | 0.06 g | ~ | |||
| Asam amino | |||||
| Alanine | 0.14 g | ~ | |||
| Asam partikel | 0.137 g | ~ | |||
| Glycine | 0.064 g | ~ | |||
| Asam glutamat | 0.241 g | ~ | |||
| Prolin | 0.054 g | ~ | |||
| serina | 0.066 g | ~ | |||
| tirosin | 0.031 g | ~ | |||
| cysteine | 0.009 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak nasadenie | 0.061 g | maks 18.7 g | |||
| 10: 0 Capric | 0.001 g | ~ | |||
| 12: 0 | 0.005 g | ~ | |||
| 14: 0 Myristic | 0.002 g | ~ | |||
| 16: 0 Palmitic | 0.03 g | ~ | |||
| 18: 0 Stearic | 0.01 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.008 g | min 16.8 g | |||
| 18: 1 Oleic (omega-9) | 0.007 g | ~ | |||
| Asam lemak polimaturaturasi | 0.183 g | saka 11.2-20.6 g | 1.6% | 5.7% | |
| 18: 2 Linolik | 0.179 g | ~ | |||
| 18: 3 Linolen | 0.001 g | ~ | |||
| Omega-3 asam lemak | 0.001 g | saka 0.9 nganti 3.7 g | 0.1% | 0.4% | |
| Omega-6 asam lemak | 0.179 g | saka 4.7 nganti 16.8 g | 3.8% | 13.6% |
Nilai energi yaiku 28 kkal.
- tbsp = 9.8 g (2.7 kkal)
- potongan cangkir = 156 g (43.7 kkal)
- 0,5 cangkir = 78 gr (21.8 kkal)
- jamur = 12 g (3.4 kkal)
Jamur putih, digodhog, karo uyah sugih karo vitamin lan mineral kaya vitamin B2 lan 16.7%, vitamin B5 - nganti 43.2%, vitamin PP lan 22.3%, kalium - 14,2%, tembaga - 50,4%, selenium - 24,4%
- vitamin B2 melu reaksi redoks, nyumbang kerentanan warna penganalisis visual lan adaptasi peteng. Asupan vitamin B2 sing ora cekap diiringi pelanggaran kesehatan kulit, membran lendhut, gangguan cahaya lan penglihatan surup.
- vitamin B5 melu protein, lemak, metabolisme karbohidrat, metabolisme kolesterol, sintesis saka pirang-pirang hormon, hemoglobin, lan ningkatake penyerapan asam amino lan gula ing usus, ndhukung fungsi korteks adrenal. Kurang asam Pantotenat bisa nyebabake lesi kulit lan membran lendhut.
- Vitamin PP melu reaksi redoks lan metabolisme energi. Asupan vitamin sing ora cekap diiringi gangguan kondisi normal kulit, saluran gastrointestinal lan sistem saraf.
- Kalium minangka ion intraselular utama sing melu regulasi banyu, elektrolit lan keseimbangan asam, melu nindakake impuls saraf, regulasi tekanan getih.
- tembaga minangka bagean saka enzim kanthi aktivitas redoks lan melu metabolisme zat besi, stimulasi panyerapan protein lan karbohidrat. Melu proses jaringan awak manungsa nganggo oksigen. Kekurangan kasebut diwujudake kanthi gangguan sistem kardiovaskular lan pangembangan kerangka displasia jaringan ikat.
- selenium - unsur penting sistem pertahanan antioksidan ing awak manungsa, duwe efek imunomodulasi, melu regulasi tumindak hormon tiroid. Kekirangan nyebabake penyakit Kashin-Bek (osteoarthritis kanthi pirang-pirang cacat sendi, tulang punggung, lan ekstremitas), penyakit Kesan (kardiomiopati endemik), trombasthenia turun temurun.
Direktori lengkap produk sing paling migunani sing bisa dideleng ing app.
Tags: kalori 28 kcal, komposisi kimia, nilai gizi, vitamins, mineral tinimbang migunani Jamur putih, nggodhok, karo uyah, kalori, gizi, ono gunane saka jamur Putih, nggodhok, karo uyah