Bahan Kembang engkol pindang
| kembang engkol | 800.0 (gram) |
| mantega | 4.0 (méja séndok) |
| breadcrumbs | 2.0 (méja séndok) |
| uyah méja | 1.0 (séndok téh) |
Cara nyiapkeun
Bagikeun engkol kana inflorescences dina cai asin anu ngagolak, anu anjeun tiasa nambihan susu atanapi cuka pikeun ngawétkeun warna bodas tina kol. Masak dina panas anu handap, teras angkat tina cai nganggo séndok anu caket, ngantepkeun solokan cai kana saringan, pasang dina piring, tuang sareng mentega anu dilebur teras taburkeun sareng serutan roti parut.
Anjeun tiasa nyiptakeun resep nyalira kaleungitan vitamin sareng mineral nganggo kalkulator resep dina aplikasi.
Nilai gizi sareng komposisi kimia.
Tabel nunjukkeun eusi nutrisi (kalori, protéin, lemak, karbohidrat, vitamin sareng mineral) per 100 gram bagian anu tiasa didahar.
| Gizi | kuantitas | Norm ** | % tina norma dina 100 g | % tina norma dina 100 kcal | 100% normal |
| Nilai kalori | 178.8 kCal | 1684 kCal | 10.6% | 5.9% | 942 g |
| protéin | 1.3 g | 76 g | 1.7% | 1% | 5846 g |
| lemak | 18.3 g | 56 g | 32.7% | 18.3% | 306 g |
| karbohidrat | 2.3 g | 219 g | 1.1% | 0.6% | 9522 g |
| asam organik | 53.2 g | ~ | |||
| Serat alimentary | 2.9 g | 20 g | 14.5% | 8.1% | 690 g |
| cai | 65.3 g | 2273 g | 2.9% | 1.6% | 3481 g |
| lebu | 0.7 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 12.4% | 450 g |
| Rétinol | 0.2 mg | ~ | |||
| Vitamin B1, tiamin | 0.06 mg | 1.5 mg | 4% | 2.2% | 2500 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 2.5% | 2250 g |
| Vitamin B5, pantotenat | 0.5 mg | 5 mg | 10% | 5.6% | 1000 g |
| Vitamin B6, piridoksin | 0.09 mg | 2 mg | 4.5% | 2.5% | 2222 g |
| Vitamin B9, folat | 13.3 μg | 400 μg | 3.3% | 1.8% | 3008 g |
| Vitamin C, askorbat | 26.4 mg | 90 mg | 29.3% | 16.4% | 341 g |
| Vitamin D, kalsipolol | 0.04 μg | 10 μg | 0.4% | 0.2% | 25000 g |
| Vitamin E, alfa tocopherol, TE | 0.6 mg | 15 mg | 4% | 2.2% | 2500 g |
| Vitamin H, biotin | 0.9 μg | 50 μg | 1.8% | 1% | 5556 g |
| Vitamin PP, NO | 0.6158 mg | 20 mg | 3.1% | 1.7% | 3248 g |
| niacin | 0.4 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 75.2 mg | 2500 mg | 3% | 1.7% | 3324 g |
| Kalsium, Ca | 21.6 mg | 1000 mg | 2.2% | 1.2% | 4630 g |
| Magnésium, Mg | 9.1 mg | 400 mg | 2.3% | 1.3% | 4396 g |
| Natrium, Na | 8.7 mg | 1300 mg | 0.7% | 0.4% | 14943 g |
| Walirang, S | 2.5 mg | 1000 mg | 0.3% | 0.2% | 40000 g |
| Fosfor, P. | 31.2 mg | 800 mg | 3.9% | 2.2% | 2564 g |
| Klorin, Cl | 819.9 mg | 2300 mg | 35.6% | 19.9% | 281 g |
| Lacak Unsur | |||||
| Beusi, Fe | 0.9 mg | 18 mg | 5% | 2.8% | 2000 g |
| Kobalt, Co. | 0.2 μg | 10 μg | 2% | 1.1% | 5000 g |
| Mangan, Bungbulang | 0.0039 mg | 2 mg | 0.2% | 0.1% | 51282 g |
| Tambaga, Cu | 4.3 μg | 1000 μg | 0.4% | 0.2% | 23256 g |
| Molibdenum, Mo. | 1.5 μg | 70 μg | 2.1% | 1.2% | 4667 g |
| Séng, Zn | 0.0302 mg | 12 mg | 0.3% | 0.2% | 39735 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 0.2 g | ~ | |||
| Mono- sareng disakarida (gula) | 2 g | maks 100 г |
Nilai énergi 178,8 kcal.
Kembang engkol pindang beunghar ku vitamin sareng mineral sapertos: vitamin A - 22,2%, vitamin C - 29,3%, klorin - 35,6%
- vitamin A tanggung jawab ngembangkeun normal, fungsi réproduktif, kaséhatan kulit sareng panon, sareng ngajaga kekebalan.
- vitamin C ilubiung dina réaksi redoks, fungsi sistem imun, ngamajukeun nyerep zat beusi. Kurangna ngakibatkeun karét leupas sareng perdarahan, irung kusabab ningkat perméabilitas sareng kameumeut kapilér getih.
- klorin dipikabutuh pikeun pembentukan sareng sékrési asam hidroklorat dina awak.
Kandungan kalori sareng komposisi kimia tina bahan resép Rebus kembang engkol PER 100 g
- 30 kCal
- 661 kCal
- 0 kCal
tags: Kumaha cara masak, eusi kalori 178,8 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak Kembang engkol rebus, resep, kalori, nutrisi