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 | 240 kCal | 1684 kCal | 14.3% | 6% | 702 g |
| protéin | 2.18 g | 76 g | 2.9% | 1.2% | 3486 g |
| lemak | 0.38 g | 56 g | 0.7% | 0.3% | 14737 g |
| karbohidrat | 56.78 g | 219 g | 25.9% | 10.8% | 386 g |
| Serat alimentary | 7.1 g | 20 g | 35.5% | 14.8% | 282 g |
| cai | 30.92 g | 2273 g | 1.4% | 0.6% | 7351 g |
| lebu | 2.64 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 39 μg | 900 μg | 4.3% | 1.8% | 2308 g |
| alfa Karoten | 57 μg | ~ | |||
| béta Karoten | 0.394 mg | 5 mg | 7.9% | 3.3% | 1269 g |
| béta Cryptoxanthin | 93 μg | ~ | |||
| Lutein + Zeaxanthin | 148 μg | ~ | |||
| Vitamin B1, tiamin | 0.051 mg | 1.5 mg | 3.4% | 1.4% | 2941 g |
| Vitamin B2, riboflavin | 0.186 mg | 1.8 mg | 10.3% | 4.3% | 968 g |
| Vitamin B4, kolin | 10.1 mg | 500 mg | 2% | 0.8% | 4950 g |
| Vitamin B5, pantotenat | 0.422 mg | 5 mg | 8.4% | 3.5% | 1185 g |
| Vitamin B6, piridoksin | 0.205 mg | 2 mg | 10.3% | 4.3% | 976 g |
| Vitamin B9, folat | 4 μg | 400 μg | 1% | 0.4% | 10000 g |
| Vitamin C, askorbat | 0.6 mg | 90 mg | 0.7% | 0.3% | 15000 g |
| Vitamin E, alfa tocopherol, TE | 0.43 mg | 15 mg | 2.9% | 1.2% | 3488 g |
| Kisaran tokoférol | 0.02 mg | ~ | |||
| Vitamin K, phylloquinone | 59.5 μg | 120 μg | 49.6% | 20.7% | 202 g |
| Vitamin PP, NO | 1.882 mg | 20 mg | 9.4% | 3.9% | 1063 g |
| Betaine | 0.4 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 732 mg | 2500 mg | 29.3% | 12.2% | 342 g |
| Kalsium, Ca | 43 mg | 1000 mg | 4.3% | 1.8% | 2326 g |
| Magnésium, Mg | 41 mg | 400 mg | 10.3% | 4.3% | 976 g |
| Natrium, Na | 2 mg | 1300 mg | 0.2% | 0.1% | 65000 g |
| Walirang, S | 21.8 mg | 1000 mg | 2.2% | 0.9% | 4587 g |
| Fosfor, P. | 69 mg | 800 mg | 8.6% | 3.6% | 1159 g |
| Lacak Unsur | |||||
| Beusi, Fe | 0.93 mg | 18 mg | 5.2% | 2.2% | 1935 g |
| Mangan, Bungbulang | 0.299 mg | 2 mg | 15% | 6.3% | 669 g |
| Tambaga, Cu | 281 μg | 1000 μg | 28.1% | 11.7% | 356 g |
| Selenium, Upami | 0.3 μg | 55 μg | 0.5% | 0.2% | 18333 g |
| Fluorin, F | 4 μg | 4000 μg | 0.1% | 100000 g | |
| Séng, Zn | 0.44 mg | 12 mg | 3.7% | 1.5% | 2727 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 5.11 g | ~ | |||
| Mono- sareng disakarida (gula) | 38.13 g | maks 100 г | |||
| Glukosa (déikstrosa) | 25.46 g | ~ | |||
| Maltosa | 0.06 g | ~ | |||
| sukrosa | 0.15 g | ~ | |||
| fruktosa | 12.45 g | ~ | |||
| Asam Amino Penting | |||||
| Arginin * | 0.037 g | ~ | |||
| valin | 0.056 g | ~ | |||
| Histidin * | 0.027 g | ~ | |||
| Isoleucine | 0.041 g | ~ | |||
| leucin | 0.066 g | ~ | |||
| lisin | 0.05 g | ~ | |||
| methionine | 0.016 g | ~ | |||
| threonine | 0.049 g | ~ | |||
| triptofan | 0.025 g | ~ | |||
| fénilalanin | 0.052 g | ~ | |||
| Asam amino anu tiasa diganti | |||||
| alanin | 0.066 g | ~ | |||
| asam aspartat | 0.801 g | ~ | |||
| glisin | 0.047 g | ~ | |||
| Asam glutamat | 0.114 g | ~ | |||
| prolin | 0.13 g | ~ | |||
| séri | 0.059 g | ~ | |||
| tirosin | 0.021 g | ~ | |||
| mistina | 0.011 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.088 g | maks 18.7 г | |||
| 8: 0 Kapél | 0.007 g | ~ | |||
| 10: 0 Kapasitas | 0.005 g | ~ | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.03 g | ~ | |||
| 18: 0 Stearin | 0.044 g | ~ | |||
| 20: 0 Arachinik | 0.001 g | ~ | |||
| 22: 0 Begénic | 0.001 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.053 g | mnt 16.8 г | 0.3% | 0.1% | |
| 16: 1 Palmitoleic | 0.039 g | ~ | |||
| 18:1 Olein (omega-9) | 0.014 g | ~ | |||
| Asam lemak polimaturaturasi | 0.062 g | ti 11.2 mun 20.6 | 0.6% | 0.3% | |
| 18: 2 Linoleik | 0.044 g | ~ | |||
| 18: 3 Linolenik | 0.017 g | ~ | |||
| asam lemak omega-3 | 0.017 g | ti 0.9 mun 3.7 | 1.9% | 0.8% | |
| asam lemak omega-6 | 0.044 g | ti 4.7 mun 16.8 | 0.9% | 0.4% |
Nilai énergi 240 kcal.
- cangkir, diadu = 174 gr (417.6 kkal)
- prune, diadu = 9.5 g (22.8 kCal)
Prun (plum garing) beunghar vitamin sareng mineral sapertos: vitamin K - 49,6%, kalium - 29,3%, mangan - 15%, tambaga - 28,1%
- 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.
- 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.
- 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 240 kcal, komposisi kimia, nilai gizi, vitamin, mineral, naon gunana Prun (plum garing), kalori, nutrisi, sipat mangpaat Prun (plum garing)