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 | 411 kCal | 1684 kCal | 24.4% | 5.9% | 410 g |
| protéin | 3.86 g | 76 g | 5.1% | 1.2% | 1969 g |
| lemak | 25.23 g | 56 g | 45.1% | 11% | 222 g |
| karbohidrat | 40.88 g | 219 g | 18.7% | 4.5% | 536 g |
| Serat alimentary | 2.7 g | 20 g | 13.5% | 3.3% | 741 g |
| cai | 24.52 g | 2273 g | 1.1% | 0.3% | 9270 g |
| lebu | 2.82 g | ~ | |||
| vitamin | |||||
| béta Karoten | 0.002 mg | 5 mg | 250000 g | ||
| béta Cryptoxanthin | 3 μg | ~ | |||
| Lutein + Zeaxanthin | 38 μg | ~ | |||
| Vitamin B1, tiamin | 0.11 mg | 1.5 mg | 7.3% | 1.8% | 1364 g |
| Vitamin B2, riboflavin | 0.063 mg | 1.8 mg | 3.5% | 0.9% | 2857 g |
| Vitamin B4, kolin | 8.4 mg | 500 mg | 1.7% | 0.4% | 5952 g |
| Vitamin B5, pantotenat | 0.325 mg | 5 mg | 6.5% | 1.6% | 1538 g |
| Vitamin B6, piridoksin | 0.133 mg | 2 mg | 6.7% | 1.6% | 1504 g |
| Vitamin B9, folat | 42 μg | 400 μg | 10.5% | 2.6% | 952 g |
| Vitamin C, askorbat | 1.4 mg | 90 mg | 1.6% | 0.4% | 6429 g |
| Vitamin E, alfa tocopherol, TE | 4.92 mg | 15 mg | 32.8% | 8% | 305 g |
| tokoférol béta | 0.18 mg | ~ | |||
| Kisaran tokoférol | 11.02 mg | ~ | |||
| tokoférol | 1.22 mg | ~ | |||
| Vitamin K, phylloquinone | 55.8 μg | 120 μg | 46.5% | 11.3% | 215 g |
| Vitamin PP, NO | 0.673 mg | 20 mg | 3.4% | 0.8% | 2972 g |
| Betaine | 16.6 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 167 mg | 2500 mg | 6.7% | 1.6% | 1497 g |
| Kalsium, Ca | 115 mg | 1000 mg | 11.5% | 2.8% | 870 g |
| Magnésium, Mg | 19 mg | 400 mg | 4.8% | 1.2% | 2105 g |
| Natrium, Na | 776 mg | 1300 mg | 59.7% | 14.5% | 168 g |
| Walirang, S | 38.6 mg | 1000 mg | 3.9% | 0.9% | 2591 g |
| Fosfor, P. | 158 mg | 800 mg | 19.8% | 4.8% | 506 g |
| Lacak Unsur | |||||
| Beusi, Fe | 0.78 mg | 18 mg | 4.3% | 1% | 2308 g |
| Mangan, Bungbulang | 0.342 mg | 2 mg | 17.1% | 4.2% | 585 g |
| Tambaga, Cu | 75 μg | 1000 μg | 7.5% | 1.8% | 1333 g |
| Selenium, Upami | 5.7 μg | 55 μg | 10.4% | 2.5% | 965 g |
| Séng, Zn | 0.51 mg | 12 mg | 4.3% | 1% | 2353 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 26.5 g | ~ | |||
| Mono- sareng disakarida (gula) | 5.43 g | maks 100 г | |||
| Glukosa (déikstrosa) | 0.44 g | ~ | |||
| Maltosa | 0.45 g | ~ | |||
| sukrosa | 3.56 g | ~ | |||
| fruktosa | 0.98 g | ~ | |||
| Asam lemak | |||||
| Transgender | 0.164 g | maks 1.9 г | |||
| lemak trans monounsaturated | 0.031 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 4.194 g | maks 18.7 г | |||
| 4: 0 Berminyak | 0.004 g | ~ | |||
| 8: 0 Kapél | 0.015 g | ~ | |||
| 10: 0 Kapasitas | 0.012 g | ~ | |||
| 12: 0 Lauric | 0.006 g | ~ | |||
| 14: 0 MyRistic | 0.058 g | ~ | |||
| 15: 0 Pentadecanoic | 0.006 g | ~ | |||
| 16: 0 Palmitic | 3.242 g | ~ | |||
| 17-0 margarin | 0.02 g | ~ | |||
| 18: 0 Stearin | 0.655 g | ~ | |||
| 20: 0 Arachinik | 0.087 g | ~ | |||
| 22: 0 Begénic | 0.052 g | ~ | |||
| 24: 0 Lignosérik | 0.036 g | ~ | |||
| Asam lemak tak jenuh tunggal | 6.885 g | mnt 16.8 г | 41% | 10% | |
| 16: 1 Palmitoleic | 0.053 g | ~ | |||
| 16:1 ci | 0.053 g | ~ | |||
| 17: 1 Heptadéén | 0.011 g | ~ | |||
| 18:1 Olein (omega-9) | 6.729 g | ~ | |||
| 18:1 ci | 6.7 g | ~ | |||
| 18: 1 kasurupan | 0.029 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.081 g | ~ | |||
| 22:1 Erucova (omega-9) | 0.005 g | ~ | |||
| 22:1 ci | 0.003 g | ~ | |||
| 22: 1 kasurupan | 0.002 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.007 g | ~ | |||
| Asam lemak polimaturaturasi | 12.149 g | ti 11.2 mun 20.6 | 100% | 24.3% | |
| 18: 2 Linoleik | 11.507 g | ~ | |||
| 18: 2 trans isomer, henteu ditangtoskeun | 0.133 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 11.338 g | ~ | |||
| 18: 2 Asam Linoleat Konjugasi | 0.037 g | ~ | |||
| 18: 3 Linolenik | 0.619 g | ~ | |||
| 18: 3 Omega-3, alfa linolenic | 0.577 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenic | 0.042 g | ~ | |||
| 20: 2 Éicosadienoic, Omega-6, cis, cis | 0.009 g | ~ | |||
| 20: 3 Éicosatriene | 0.004 g | ~ | |||
| 20: 4 Arachidonic | 0.007 g | ~ | |||
| 20: 5 Asam eicosapentaenoic (EPA), Omega-3 | 0.001 g | ~ | |||
| asam lemak omega-3 | 0.578 g | ti 0.9 mun 3.7 | 64.2% | 15.6% | |
| 22: 4 Dokosatétraén, Omega-6 | 0.001 g | ~ | |||
| asam lemak omega-6 | 11.401 g | ti 4.7 mun 16.8 | 100% | 24.3% |
Nilai énergi 411 kcal.
- porsi (8-9 cingcin) = 83 g (341.1 kkal)
Kadaharan gancang, cincin bawang digoréng dina adonan beunghar ku vitamin sareng mineral sapertos: vitamin E - 32,8%, vitamin K - 46,5%, kalsium - 11,5%, fosfor - 19,8%, mangan - 17,1%
- vitamin E ngagaduhan sipat antioksidan, diperyogikeun pikeun fungsi gonad, otot jantung, mangrupikeun penstabil universal mémbran sél. Kalayan kakurangan vitamin E, hemolisis érythrocytes sareng gangguan neurologis katénjo.
- vitamin K ngatur pembekuan getih. Kurangna vitamin K ngabalukarkeun kanaékan waktos pembekuan getih, eusi prothrombin anu diturunkeun dina getih.
- kalsium mangrupikeun komponén utama tulang urang, salaku régulator sistem saraf, ilubiung dina kontraksi otot. Kakurangan kalsium ngakibatkeun demineralisasi tulang tonggong, tulang pelvis sareng bagéan handap, ningkatkeun résiko osteoporosis.
- 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.
- mangan ilubiung dina pembentukan tulang sareng jaringan konéktip, mangrupikeun bagian tina énzim anu kalibet dina metabolisme asam amino, karbohidrat, katekolamin; penting pisan pikeun sintésis koléstérol sareng nukléotida. Konsumsi anu henteu cekap dibarengan ku kalambatan pertumbuhan, gangguan dina sistem réproduktif, ningkat kameumeutna jaringan tulang, gangguan karbohidrat sareng metabolisme lipid.
tags: eusi kalori 411 kcal, komposisi kimia, nilai gizi, vitamin, mineral, kumaha Fast food anggo, bawang bawang digoréng dina adonan, kalori, nutrisi, pasipatan anu bermanfaat pikeun Fast Food, bawang bawang digoréng dina adonan
ธาตุน้ำcups (น้ำส้มคั่น)
ซึ่งประโยชน์ของสารเหล่านี้จะช่องสารเหล่านี้จะช่วอาย กันโรคร้าย ต่างๆที่มีโอกาสเกิดขนจาาาาา สี่ยงตามสภาพแวดล้อมในการใช้ชีวงรอา
ผลจากการวิจัยบอกว่า สารต้านอนุมบอกว่า สารต้านอนุมะลิ ส่งผลดีต่อระบบสุขภาพทุกส่วนของราางราา ังมีส่วนสำคัญต่อการป้องกัน โรัญต่อการป้องกัน โรคเรจ๛เจจ๛เย่็ รัง เช่น โรคหัวใจ โรคมะเร็ง และโุนโหาา