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 | 12 kCal | 1684 kCal | 0.7% | 5.8% | 14033 g |
| protéin | 1.56 g | 76 g | 2.1% | 17.5% | 4872 g |
| lemak | 0.16 g | 56 g | 0.3% | 2.5% | 35000 g |
| karbohidrat | 0.78 g | 219 g | 0.4% | 3.3% | 28077 g |
| Serat alimentary | 1 g | 20 g | 5% | 41.7% | 2000 g |
| cai | 95.55 g | 2273 g | 4.2% | 35% | 2379 g |
| lebu | 0.95 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 212 μg | 900 μg | 23.6% | 196.7% | 425 g |
| alfa Karoten | 1 μg | ~ | |||
| béta Karoten | 2.549 mg | 5 mg | 51% | 425% | 196 g |
| Lutein + Zeaxanthin | 38 μg | ~ | |||
| Vitamin B1, tiamin | 0.032 mg | 1.5 mg | 2.1% | 17.5% | 4688 g |
| Vitamin B2, riboflavin | 0.063 mg | 1.8 mg | 3.5% | 29.2% | 2857 g |
| Vitamin B4, kolin | 12.1 mg | 500 mg | 2.4% | 20% | 4132 g |
| Vitamin B5, pantotenat | 0.079 mg | 5 mg | 1.6% | 13.3% | 6329 g |
| Vitamin B6, piridoksin | 0.166 mg | 2 mg | 8.3% | 69.2% | 1205 g |
| Vitamin B9, folat | 41 μg | 400 μg | 10.3% | 85.8% | 976 g |
| Vitamin C, askorbat | 26 mg | 90 mg | 28.9% | 240.8% | 346 g |
| Vitamin E, alfa tocopherol, TE | 0.09 mg | 15 mg | 0.6% | 5% | 16667 g |
| Vitamin K, phylloquinone | 34 μg | 120 μg | 28.3% | 235.8% | 353 g |
| Vitamin PP, NO | 0.428 mg | 20 mg | 2.1% | 17.5% | 4673 g |
| Betaine | 0.2 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 371 mg | 2500 mg | 14.8% | 123.3% | 674 g |
| Kalsium, Ca | 93 mg | 1000 mg | 9.3% | 77.5% | 1075 g |
| Magnésium, Mg | 11 mg | 400 mg | 2.8% | 23.3% | 3636 g |
| Natrium, Na | 34 mg | 1300 mg | 2.6% | 21.7% | 3824 g |
| Walirang, S | 15.6 mg | 1000 mg | 1.6% | 13.3% | 6410 g |
| Fosfor, P. | 29 mg | 800 mg | 3.6% | 30% | 2759 g |
| Lacak Unsur | |||||
| Beusi, Fe | 1.04 mg | 18 mg | 5.8% | 48.3% | 1731 g |
| Mangan, Bungbulang | 0.144 mg | 2 mg | 7.2% | 60% | 1389 g |
| Tambaga, Cu | 19 μg | 1000 μg | 1.9% | 15.8% | 5263 g |
| Selenium, Upami | 0.4 μg | 55 μg | 0.7% | 5.8% | 13750 g |
| Séng, Zn | 0.17 mg | 12 mg | 1.4% | 11.7% | 7059 g |
| Karbohidrat anu tiasa dicerna | |||||
| Mono- sareng disakarida (gula) | 0.83 g | maks 100 г | |||
| Asam Amino Penting | |||||
| Arginin * | 0.087 g | ~ | |||
| valin | 0.069 g | ~ | |||
| Histidin * | 0.027 g | ~ | |||
| Isoleucine | 0.089 g | ~ | |||
| leucin | 0.091 g | ~ | |||
| lisin | 0.093 g | ~ | |||
| methionine | 0.009 g | ~ | |||
| threonine | 0.051 g | ~ | |||
| triptofan | 0.015 g | ~ | |||
| fénilalanin | 0.046 g | ~ | |||
| Asam amino anu tiasa diganti | |||||
| alanin | 0.09 g | ~ | |||
| asam aspartat | 0.112 g | ~ | |||
| glisin | 0.045 g | ~ | |||
| Asam glutamat | 0.374 g | ~ | |||
| prolin | 0.032 g | ~ | |||
| séri | 0.05 g | ~ | |||
| tirosin | 0.03 g | ~ | |||
| mistina | 0.017 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.021 g | maks 18.7 г | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 14: 0 MyRistic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.017 g | ~ | |||
| 18: 0 Stearin | 0.001 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.012 g | mnt 16.8 г | 0.1% | 0.8% | |
| 18:1 Olein (omega-9) | 0.011 g | ~ | |||
| Asam lemak polimaturaturasi | 0.077 g | ti 11.2 mun 20.6 | 0.7% | 5.8% | |
| 18: 2 Linoleik | 0.031 g | ~ | |||
| 18: 3 Linolenik | 0.041 g | ~ | |||
| asam lemak omega-3 | 0.041 g | ti 0.9 mun 3.7 | 4.6% | 38.3% | |
| asam lemak omega-6 | 0.031 g | ti 4.7 mun 16.8 | 0.7% | 5.8% |
Nilai énergi 12 kcal.
- cangkir, abon = 170 g (20.4 kCal)
Bok-choy (pak-choy, kol Cina) pindang, tanpa uyah beunghar ku vitamin sareng mineral sapertos: vitamin A - 23,6%, béta-karoten - 51%, vitamin C - 28,9%, vitamin K - 28,3%, kalium - 14,8%
- vitamin A tanggung jawab ngembangkeun normal, fungsi réproduktif, kaséhatan kulit sareng panon, sareng ngajaga kekebalan.
- B-karoten nyaéta provitamin A sareng ngagaduhan sipat antioksidan. 6 mcg béta-karoten sami sareng 1 mcg vitamin A.
- 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.
- vitamin K ngatur pembekuan getih. Kurangna vitamin K ngabalukarkeun kanaékan waktos pembekuan getih, eusi prothrombin anu diturunkeun dina getih.
- kalium mangrupikeun ion intrasélular utama anu nyandak bagian dina pangaturan kasaimbangan cai, asam sareng éléktrolit, ilubiung dina prosés impuls saraf, régulasi tekanan.
tags: eusi kalori 12 kcal, komposisi kimia, nilai gizi, vitamin, mineral, naon gunana Bok-choy (pak-choy, kol Cina) pindang, tanpa uyah, kalori, nutrisi, sipat mangpaat Bock-choy (pak-choy, kol Cina ) pindang, tanpa uyah