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 | 99 kCal | 1684 kCal | 5.9% | 6% | 1701 g |
| protéin | 4.41 g | 76 g | 5.8% | 5.9% | 1723 g |
| lemak | 5.53 g | 56 g | 9.9% | 10% | 1013 g |
| karbohidrat | 6.95 g | 219 g | 3.2% | 3.2% | 3151 g |
| Serat alimentary | 0.9 g | 20 g | 4.5% | 4.5% | 2222 g |
| cai | 80.78 g | 2273 g | 3.6% | 3.6% | 2814 g |
| lebu | 1.43 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 11 ÎĽg | 900 ÎĽg | 1.2% | 1.2% | 8182 g |
| alfa Karoten | 53 ÎĽg | ~ | |||
| béta Karoten | 0.106 mg | 5 mg | 2.1% | 2.1% | 4717 g |
| béta Cryptoxanthin | 3 μg | ~ | |||
| Lycopene | 28 ÎĽg | ~ | |||
| Lutein + Zeaxanthin | 4 ÎĽg | ~ | |||
| Vitamin B1, tiamin | 0.073 mg | 1.5 mg | 4.9% | 4.9% | 2055 g |
| Vitamin B2, riboflavin | 0.053 mg | 1.8 mg | 2.9% | 2.9% | 3396 g |
| Vitamin B4, kolin | 15.6 mg | 500 mg | 3.1% | 3.1% | 3205 g |
| Vitamin B5, pantotenat | 0.12 mg | 5 mg | 2.4% | 2.4% | 4167 g |
| Vitamin B6, piridoksin | 0.087 mg | 2 mg | 4.4% | 4.4% | 2299 g |
| Vitamin B9, folat | 14 ÎĽg | 400 ÎĽg | 3.5% | 3.5% | 2857 g |
| Vitamin B12, kobalamin | 0.5 ÎĽg | 3 ÎĽg | 16.7% | 16.9% | 600 g |
| Vitamin C, askorbat | 0.7 mg | 90 mg | 0.8% | 0.8% | 12857 g |
| Vitamin E, alfa tocopherol, TE | 0.27 mg | 15 mg | 1.8% | 1.8% | 5556 g |
| tokoférol béta | 0.01 mg | ~ | |||
| Kisaran tokoférol | 0.01 mg | ~ | |||
| Vitamin K, phylloquinone | 6.2 ÎĽg | 120 ÎĽg | 5.2% | 5.3% | 1935 g |
| Vitamin PP, NO | 1.096 mg | 20 mg | 5.5% | 5.6% | 1825 g |
| Betaine | 1.8 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 163 mg | 2500 mg | 6.5% | 6.6% | 1534 g |
| Kalsium, Ca | 12 mg | 1000 mg | 1.2% | 1.2% | 8333 g |
| Magnésium, Mg | 8 mg | 400 mg | 2% | 2% | 5000 g |
| Natrium, Na | 388 mg | 1300 mg | 29.8% | 30.1% | 335 g |
| Walirang, S | 44.1 mg | 1000 mg | 4.4% | 4.4% | 2268 g |
| Fosfor, P. | 42 mg | 800 mg | 5.3% | 5.4% | 1905 g |
| Lacak Unsur | |||||
| Beusi, Fe | 2.48 mg | 18 mg | 13.8% | 13.9% | 726 g |
| Mangan, Bungbulang | 0.059 mg | 2 mg | 3% | 3% | 3390 g |
| Tambaga, Cu | 141 ÎĽg | 1000 ÎĽg | 14.1% | 14.2% | 709 g |
| Selenium, Upami | 4.7 ÎĽg | 55 ÎĽg | 8.5% | 8.6% | 1170 g |
| Fluorin, F | 56.5 ÎĽg | 4000 ÎĽg | 1.4% | 1.4% | 7080 g |
| SĂ©ng, Zn | 1 mg | 12 mg | 8.3% | 8.4% | 1200 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 5.43 g | ~ | |||
| Mono- sareng disakarida (gula) | 1.76 g | maks 100 Đł | |||
| Glukosa (déikstrosa) | 0.95 g | ~ | |||
| sukrosa | 0.48 g | ~ | |||
| fruktosa | 0.33 g | ~ | |||
| Asam Amino Penting | |||||
| Arginin * | 0.2 g | ~ | |||
| valin | 0.182 g | ~ | |||
| Histidin * | 0.103 g | ~ | |||
| Isoleucine | 0.148 g | ~ | |||
| leucin | 0.271 g | ~ | |||
| lisin | 0.239 g | ~ | |||
| methionine | 0.09 g | ~ | |||
| threonine | 0.157 g | ~ | |||
| triptofan | 0.02 g | ~ | |||
| fénilalanin | 0.147 g | ~ | |||
| Asam amino anu tiasa diganti | |||||
| alanin | 0.242 g | ~ | |||
| asam aspartat | 0.382 g | ~ | |||
| glisin | 0.252 g | ~ | |||
| Asam glutamat | 0.705 g | ~ | |||
| prolin | 0.208 g | ~ | |||
| séri | 0.156 g | ~ | |||
| tirosin | 0.084 g | ~ | |||
| mistina | 0.04 g | ~ | |||
| Sterol | |||||
| kolesterol | 13 mg | maks 300 mg | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 2.185 g | maks 18.7 Đł | |||
| 12: 0 Lauric | 0.01 g | ~ | |||
| 14: 0 MyRistic | 0.169 g | ~ | |||
| 15: 0 Pentadecanoic | 0.028 g | ~ | |||
| 16: 0 Palmitic | 1.232 g | ~ | |||
| 17-0 margarin | 0.066 g | ~ | |||
| 18: 0 Stearin | 0.673 g | ~ | |||
| 20: 0 Arachinik | 0.007 g | ~ | |||
| Asam lemak tak jenuh tunggal | 2.543 g | mnt 16.8 Đł | 15.1% | 15.3% | |
| 14: 1 Myristoleic | 0.056 g | ~ | |||
| 16: 1 Palmitoleic | 0.227 g | ~ | |||
| 17: 1 Heptadéén | 0.064 g | ~ | |||
| 18:1 Olein (omega-9) | 2.15 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.036 g | ~ | |||
| 22:1 Erucova (omega-9) | 0.01 g | ~ | |||
| Asam lemak polimaturaturasi | 0.251 g | ti 11.2 mun 20.6 | 2.2% | 2.2% | |
| 18: 2 Linoleik | 0.2 g | ~ | |||
| 18: 3 Linolenik | 0.034 g | ~ | |||
| 18: 4 Omega-3 aci | 0.017 g | ~ | |||
| asam lemak omega-3 | 0.051 g | ti 0.9 mun 3.7 | 5.7% | 5.8% | |
| asam lemak omega-6 | 0.2 g | ti 4.7 mun 16.8 | 4.3% | 4.3% |
Nilai Ă©nergi 99 kcal.
- porsi = 232 g (229.7 kCal)
Daging sapi, kaléng beunghar vitamin sareng mineral sapertos: vitamin B12 - 16,7%, zat beusi - 13,8%, tambaga - 14,1%
- vitamin B12 berperan penting dina metabolisme sareng konvérsi asam amino. Folat sareng vitamin B12 mangrupikeun vitamin anu aya hubungan sareng kalibet dina pembentukan getih. Kurangna vitamin B12 ngabalukarkeun ngembangkeun kakurangan folat parsial atanapi sekundér, ogé anémia, leukopenia, thrombositopenia.
- beusi mangrupikeun bagian tina protéin tina sababaraha fungsi, kaasup énzim. Milu ngangkut éléktron, oksigén, mastikeun jalan réaksi redoks sareng aktivasina peroksidasi. Konsumsi anu henteu cekap nyababkeun anémia hypochromic, atog otot tulang myoglobin-kirang, ningkat kacapean, miokardiopati, gastritis atropik.
- tambaga mangrupikeun bagian tina énzim sareng kagiatan redoks sareng kalebet metabolisme beusi, ngarangsang nyerep protéin sareng karbohidrat. Ilubiung dina prosés nyayogikeun jaringan awak manusa ku oksigén. Kakiranganna diwujudkeun ku gangguan dina pembentukan sistem kardiovaskular sareng rorongkong, pamekaran displasia jaringan konéktip.
tags: eusi kalori 99 kcal, komposisi kimia, nilai gizi, vitamin, mineral, naon gunana Sapi daging sapi, kaléng, kalori, nutrisi, sipat mangpaat Sapi sapi, kaléng