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 | 71 kCal | 1684 kCal | 4.2% | 5.9% | 2372 g |
| protéin | 2.22 g | 76 g | 2.9% | 4.1% | 3423 g |
| lemak | 0.71 g | 56 g | 1.3% | 1.8% | 7887 g |
| karbohidrat | 13.04 g | 219 g | 6% | 8.5% | 1679 g |
| Serat alimentary | 0.9 g | 20 g | 4.5% | 6.3% | 2222 g |
| cai | 82.15 g | 2273 g | 3.6% | 5.1% | 2767 g |
| lebu | 0.98 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 36 ÎĽg | 900 ÎĽg | 4% | 5.6% | 2500 g |
| RĂ©tinol | 0.002 mg | ~ | |||
| alfa Karoten | 14 ÎĽg | ~ | |||
| béta Karoten | 0.407 mg | 5 mg | 8.1% | 11.4% | 1229 g |
| Lycopene | 2678 ÎĽg | ~ | |||
| Lutein + Zeaxanthin | 92 ÎĽg | ~ | |||
| Vitamin B1, tiamin | 0.058 mg | 1.5 mg | 3.9% | 5.5% | 2586 g |
| Vitamin B2, riboflavin | 0.052 mg | 1.8 mg | 2.9% | 4.1% | 3462 g |
| Vitamin B4, kolin | 4.1 mg | 500 mg | 0.8% | 1.1% | 12195 g |
| Vitamin B5, pantotenat | 0.111 mg | 5 mg | 2.2% | 3.1% | 4505 g |
| Vitamin B6, piridoksin | 0.058 mg | 2 mg | 2.9% | 4.1% | 3448 g |
| Vitamin B9, folat | 72 ÎĽg | 400 ÎĽg | 18% | 25.4% | 556 g |
| Vitamin E, alfa tocopherol, TE | 0.62 mg | 15 mg | 4.1% | 5.8% | 2419 g |
| tokoférol béta | 0.04 mg | ~ | |||
| Kisaran tokoférol | 0.08 mg | ~ | |||
| tokoférol | 0.02 mg | ~ | |||
| Vitamin K, phylloquinone | 1.2 ÎĽg | 120 ÎĽg | 1% | 1.4% | 10000 g |
| Vitamin PP, NO | 1.302 mg | 20 mg | 6.5% | 9.2% | 1536 g |
| Betaine | 17.5 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 192 mg | 2500 mg | 7.7% | 10.8% | 1302 g |
| Kalsium, Ca | 13 mg | 1000 mg | 1.3% | 1.8% | 7692 g |
| Magnésium, Mg | 14 mg | 400 mg | 3.5% | 4.9% | 2857 g |
| Natrium, Na | 381 mg | 1300 mg | 29.3% | 41.3% | 341 g |
| Walirang, S | 22.2 mg | 1000 mg | 2.2% | 3.1% | 4505 g |
| Fosfor, P. | 39 mg | 800 mg | 4.9% | 6.9% | 2051 g |
| Lacak Unsur | |||||
| Beusi, Fe | 0.91 mg | 18 mg | 5.1% | 7.2% | 1978 g |
| Mangan, Bungbulang | 0.162 mg | 2 mg | 8.1% | 11.4% | 1235 g |
| Tambaga, Cu | 54 ÎĽg | 1000 ÎĽg | 5.4% | 7.6% | 1852 g |
| Selenium, Upami | 8 ÎĽg | 55 ÎĽg | 14.5% | 20.4% | 688 g |
| SĂ©ng, Zn | 0.38 mg | 12 mg | 3.2% | 4.5% | 3158 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 7.44 g | ~ | |||
| Mono- sareng disakarida (gula) | 4 g | maks 100 Đł | |||
| Glukosa (déikstrosa) | 1.98 g | ~ | |||
| fruktosa | 2.02 g | ~ | |||
| Sterol | |||||
| kolesterol | 6 mg | maks 300 mg | |||
| Asam lemak | |||||
| Transgender | 0.007 g | maks 1.9 Đł | |||
| lemak trans monounsaturated | 0.005 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.167 g | maks 18.7 Đł | |||
| 4: 0 Berminyak | 0.002 g | ~ | |||
| 8: 0 Kapél | 0.001 g | ~ | |||
| 10: 0 Kapasitas | 0.004 g | ~ | |||
| 12: 0 Lauric | 0.003 g | ~ | |||
| 14: 0 MyRistic | 0.011 g | ~ | |||
| 15: 0 Pentadecanoic | 0.002 g | ~ | |||
| 16: 0 Palmitic | 0.113 g | ~ | |||
| 17-0 margarin | 0.001 g | ~ | |||
| 18: 0 Stearin | 0.025 g | ~ | |||
| 20: 0 Arachinik | 0.001 g | ~ | |||
| 22: 0 Begénic | 0.002 g | ~ | |||
| 24: 0 Lignosérik | 0.001 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.109 g | mnt 16.8 Đł | 0.6% | 0.8% | |
| 16: 1 Palmitoleic | 0.002 g | ~ | |||
| 16:1 ci | 0.002 g | ~ | |||
| 18:1 Olein (omega-9) | 0.1 g | ~ | |||
| 18:1 ci | 0.095 g | ~ | |||
| 18: 1 kasurupan | 0.005 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.003 g | ~ | |||
| 22:1 Erucova (omega-9) | 0.001 g | ~ | |||
| 22:1 ci | 0.001 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.003 g | ~ | |||
| Asam lemak polimaturaturasi | 0.21 g | ti 11.2 mun 20.6 | 1.9% | 2.7% | |
| 18: 2 Linoleik | 0.19 g | ~ | |||
| 18: 2 trans isomer, henteu ditangtoskeun | 0.002 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 0.188 g | ~ | |||
| 18: 3 Linolenik | 0.015 g | ~ | |||
| 18: 3 Omega-3, alfa linolenic | 0.015 g | ~ | |||
| 20: 3 Éicosatriene | 0.001 g | ~ | |||
| 20:3 Omega-6 | 0.001 g | ~ | |||
| 20: 5 Asam eicosapentaenoic (EPA), Omega-3 | 0.002 g | ~ | |||
| asam lemak omega-3 | 0.017 g | ti 0.9 mun 3.7 | 1.9% | 2.7% | |
| 22: 4 Dokosatétraén, Omega-6 | 0.002 g | ~ | |||
| asam lemak omega-6 | 0.191 g | ti 4.7 mun 16.8 | 4.1% | 5.8% |
Nilai Ă©nergi 71 kcal.
Spaghetti, teu aya daging, kaléng beunghar ku vitamin sareng mineral sapertos: vitamin B9 - 18%, selenium - 14,5%
- vitamin B6 salaku koénzim, aranjeunna ilubiung dina metabolisme asam nukleik sareng asam amino. Kurangna folat ngakibatkeun sintésis kaganggu asam nukléat sareng protéin, anu nyababkeun ngahambat pertumbuhan sél sareng pembagian, utamina dina jaringan anu gancang sumebar: sumsum tulang, épitél peujit, sareng sajabana Konsumsi folat anu teu cekap nalika kakandungan mangrupikeun panyabab prématuritas, kurang gizi, malformations bawaan na gangguan ngembangkeun anak. Asosiasi anu kuat parantos ditingalikeun antara tingkat folat sareng homosistéin sareng résiko panyakit kardiovaskular.
- 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.
tags: eusi kalori 71 kcal, komposisi kimia, nilai gizi, vitamin, mineral, naon gunana Spaghetti, bébas daging, kaléng, kalori, nutrisi, sipat mangpaat Spaghetti, bébas daging, kaléng