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 | 248 kCal | 1684 kCal | 14.7% | 5.9% | 679 g |
| protéin | 25.34 g | 76 g | 33.3% | 13.4% | 300 g |
| lemak | 13.9 g | 56 g | 24.8% | 10% | 403 g |
| karbohidrat | 2.94 g | 219 g | 1.3% | 0.5% | 7449 g |
| Serat alimentary | 0.9 g | 20 g | 4.5% | 1.8% | 2222 g |
| cai | 53.89 g | 2273 g | 2.4% | 1% | 4218 g |
| lebu | 3.04 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 0.9% | 4500 g |
| Rétinol | 0.02 mg | ~ | |||
| Vitamin B1, tiamin | 0.081 mg | 1.5 mg | 5.4% | 2.2% | 1852 g |
| Vitamin B2, riboflavin | 0.296 mg | 1.8 mg | 16.4% | 6.6% | 608 g |
| Vitamin B5, pantotenat | 0.711 mg | 5 mg | 14.2% | 5.7% | 703 g |
| Vitamin B6, piridoksin | 0.21 mg | 2 mg | 10.5% | 4.2% | 952 g |
| Vitamin B9, folat | 12 μg | 400 μg | 3% | 1.2% | 3333 g |
| Vitamin B12, kobalamin | 0.48 μg | 3 μg | 16% | 6.5% | 625 g |
| Vitamin C, askorbat | 0.5 mg | 90 mg | 0.6% | 0.2% | 18000 g |
| Vitamin E, alfa tocopherol, TE | 0.38 mg | 15 mg | 2.5% | 1% | 3947 g |
| tokoférol béta | 0.01 mg | ~ | |||
| Kisaran tokoférol | 0.39 mg | ~ | |||
| tokoférol | 0.09 mg | ~ | |||
| Vitamin PP, NO | 7.1 mg | 20 mg | 35.5% | 14.3% | 282 g |
| Makronutrién | |||||
| Kalium, K | 254 mg | 2500 mg | 10.2% | 4.1% | 984 g |
| Kalsium, Ca | 38 mg | 1000 mg | 3.8% | 1.5% | 2632 g |
| Magnésium, Mg | 27 mg | 400 mg | 6.8% | 2.7% | 1481 g |
| Natrium, Na | 837 mg | 1300 mg | 64.4% | 26% | 155 g |
| Walirang, S | 253.4 mg | 1000 mg | 25.3% | 10.2% | 395 g |
| Fosfor, P. | 272 mg | 800 mg | 34% | 13.7% | 294 g |
| Lacak Unsur | |||||
| Beusi, Fe | 2.74 mg | 18 mg | 15.2% | 6.1% | 657 g |
| Tambaga, Cu | 49 μg | 1000 μg | 4.9% | 2% | 2041 g |
| Selenium, Upami | 41.7 μg | 55 μg | 75.8% | 30.6% | 132 g |
| Séng, Zn | 1.55 mg | 12 mg | 12.9% | 5.2% | 774 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 0.8 g | ~ | |||
| Mono- sareng disakarida (gula) | 2.1 g | maks 100 г | |||
| Glukosa (déikstrosa) | 1.21 g | ~ | |||
| sukrosa | 0.35 g | ~ | |||
| fruktosa | 0.54 g | ~ | |||
| Asam Amino Penting | |||||
| Arginin * | 1.53 g | ~ | |||
| valin | 1.043 g | ~ | |||
| Histidin * | 0.595 g | ~ | |||
| Isoleucine | 0.96 g | ~ | |||
| leucin | 1.646 g | ~ | |||
| lisin | 1.742 g | ~ | |||
| methionine | 0.533 g | ~ | |||
| threonine | 0.958 g | ~ | |||
| triptofan | 0.232 g | ~ | |||
| fénilalanin | 0.935 g | ~ | |||
| Asam amino anu tiasa diganti | |||||
| alanin | 1.394 g | ~ | |||
| asam aspartat | 2.117 g | ~ | |||
| hidroxiprolin | 0.658 g | ~ | |||
| glisin | 1.633 g | ~ | |||
| Asam glutamat | 3.256 g | ~ | |||
| prolin | 1.167 g | ~ | |||
| séri | 0.912 g | ~ | |||
| tirosin | 0.635 g | ~ | |||
| mistina | 0.238 g | ~ | |||
| Sterol | |||||
| kolesterol | 156 mg | maks 300 mg | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 3.655 g | maks 18.7 г | |||
| 14: 0 MyRistic | 0.067 g | ~ | |||
| 16: 0 Palmitic | 2.883 g | ~ | |||
| 17-0 margarin | 0.01 g | ~ | |||
| 18: 0 Stearin | 0.68 g | ~ | |||
| 20: 0 Arachinik | 0.008 g | ~ | |||
| 22: 0 Begénic | 0.007 g | ~ | |||
| Asam lemak tak jenuh tunggal | 6.297 g | mnt 16.8 г | 37.5% | 15.1% | |
| 14: 1 Myristoleic | 0.027 g | ~ | |||
| 16: 1 Palmitoleic | 1.057 g | ~ | |||
| 18:1 Olein (omega-9) | 5.163 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.05 g | ~ | |||
| Asam lemak polimaturaturasi | 2.599 g | ti 11.2 mun 20.6 | 23.2% | 9.4% | |
| 18: 2 Linoleik | 2.25 g | ~ | |||
| 18: 3 Linolenik | 0.13 g | ~ | |||
| 18: 4 Omega-3 aci | 0.023 g | ~ | |||
| 20: 2 Éicosadienoic, Omega-6, cis, cis | 0.027 g | ~ | |||
| 20: 3 Éicosatriene | 0.03 g | ~ | |||
| 20: 4 Arachidonic | 0.093 g | ~ | |||
| asam lemak omega-3 | 0.2 g | ti 0.9 mun 3.7 | 22.2% | 9% | |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.03 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.017 g | ~ | |||
| asam lemak omega-6 | 2.4 g | ti 4.7 mun 16.8 | 51.1% | 20.6% |
Nilai énergi 248 kcal.
- porsi = 74 g (183.5 kCal)
Hayam, jangjang, beku, herang, kalayan rasa barbecue, dipanaskeun dina gelombang mikro beunghar vitamin sareng mineral sapertos: vitamin B2 - 16,4%, vitamin B5 - 14,2%, vitamin B12 - 16%, vitamin PP - 35,5%, fosfor - 34%, zat beusi - 15,2 %, selenium - 75,8%, seng - 12,9%
- vitamin B2 ilubiung dina réaksi redoks, ningkatkeun sensitipitas warna tina analisa visual sareng adaptasi poék. Asupan vitamin B2 anu henteu cekap dibarengan ku palanggaran kaayaan kulit, mémbran mukosa, lampu anu ngarusak sareng paningal surup.
- vitamin B5 ilubiung dina protéin, gajih, metabolisme karbohidrat, metabolisme koléstérol, sintésis sajumlah hormon, hemoglobin, ngamajukeun nyerep asam amino sareng gula dina peujit, ngadukung fungsi kortéks adrénal. Kurangna asam pantotenat tiasa nyababkeun karuksakan kulit sareng mémbran mukosa.
- 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.
- Vitamin PP ilubiung dina réaksi redoks metabolisme énergi. Asupan vitamin henteu cekap dibarengan ku gangguan kaayaan normal kulit, saluran pencernaan sareng sistem saraf.
- fosfor nyandak bagian dina seueur prosés fisiologis, kalebet metabolisme énergi, ngatur kasaimbangan asam-basa, mangrupikeun bagian tina fosfolipid, nukléotida sareng asam nukléat, diperyogikeun pikeun mineralisasi tulang sareng huntu. Kurangna ngakibatkeun anoréksia, anémia, rikét.
- 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.
- selenium - unsur penting dina sistem pertahanan antioksidan dina awak manusa, ngagaduhan pangaruh imunomodulasi, ilubiung dina pangaturan tindakan hormon tiroid. Kurangna ngakibatkeun panyakit Kashin-Beck (osteoarthritis kalayan sababaraha deformitas sendi, tulang tonggong sareng ekstremitas), Kasakit Keshan (endok myocardiopathy), thrombastenia katurunan.
- seng mangrupikeun bagian tina langkung ti 300 énzim, ilubiung dina prosés sintésis sareng dékomposisi karbohidrat, protéin, lemak, asam nukleik sareng dina pangaturan éksprési sajumlah gén. Konsumsi anu henteu cekap nyababkeun anémia, imunodefisiénsi sekundér, sirosis ati, disfungsi seksual, sareng malformasi fétus. Panilitian anyar parantos ngungkabkeun kamampuan dosis séng anu luhur pikeun ngaganggu nyerep tambaga sareng kukituna nyumbang kana ngembangkeun anémia.
tags: eusi kalori 248 kcal, komposisi kimia, nilai gizi, vitamin, mineral, naon gunana pikeun Hayam, jangjang, beku, kaca, kalayan rasa barbecue, dipanaskeun dina oven gelombang mikro, kalori, nutrisi, pasipatan anu mangpaat hayam, jangjang, beku, herang , kalayan rasa barbecue dipanaskeun dina gelombang mikro