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 | 22 kCal | 1684 kCal | 1.3% | 5.9% | 7655 g |
| protéin | 0.6 g | 76 g | 0.8% | 3.6% | 12667 g |
| lemak | 0.1 g | 56 g | 0.2% | 0.9% | 56000 g |
| karbohidrat | 3.79 g | 219 g | 1.7% | 7.7% | 5778 g |
| Serat alimentary | 0.8 g | 20 g | 4% | 18.2% | 2500 g |
| cai | 93.5 g | 2273 g | 4.1% | 18.6% | 2431 g |
| lebu | 1.21 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 78 μg | 900 μg | 8.7% | 39.5% | 1154 g |
| alfa Karoten | 210 μg | ~ | |||
| béta Karoten | 0.83 mg | 5 mg | 16.6% | 75.5% | 602 g |
| Lycopene | 9660 μg | ~ | |||
| Lutein + Zeaxanthin | 80 μg | ~ | |||
| Vitamin B1, tiamin | 0.04 mg | 1.5 mg | 2.7% | 12.3% | 3750 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 7.7% | 6000 g |
| Vitamin B4, kolin | 7.2 mg | 500 mg | 1.4% | 6.4% | 6944 g |
| Vitamin B6, piridoksin | 0.14 mg | 2 mg | 7% | 31.8% | 1429 g |
| Vitamin B9, folat | 21 μg | 400 μg | 5.3% | 24.1% | 1905 g |
| Vitamin C, askorbat | 27.7 mg | 90 mg | 30.8% | 140% | 325 g |
| Vitamin E, alfa tocopherol, TE | 0.32 mg | 15 mg | 2.1% | 9.5% | 4688 g |
| Vitamin K, phylloquinone | 5.3 μg | 120 μg | 4.4% | 20% | 2264 g |
| Vitamin PP, NO | 0.73 mg | 20 mg | 3.7% | 16.8% | 2740 g |
| Makronutrién | |||||
| Kalium, K | 193 mg | 2500 mg | 7.7% | 35% | 1295 g |
| Kalsium, Ca | 11 mg | 1000 mg | 1.1% | 5% | 9091 g |
| Magnésium, Mg | 11 mg | 400 mg | 2.8% | 12.7% | 3636 g |
| Natrium, Na | 58 mg | 1300 mg | 4.5% | 20.5% | 2241 g |
| Walirang, S | 6 mg | 1000 mg | 0.6% | 2.7% | 16667 g |
| Fosfor, P. | 17 mg | 800 mg | 2.1% | 9.5% | 4706 g |
| Lacak Unsur | |||||
| Beusi, Fe | 0.42 mg | 18 mg | 2.3% | 10.5% | 4286 g |
| Tambaga, Cu | 200 μg | 1000 μg | 20% | 90.9% | 500 g |
| Selenium, Upami | 0.5 μg | 55 μg | 0.9% | 4.1% | 11000 g |
| Séng, Zn | 0.2 mg | 12 mg | 1.7% | 7.7% | 6000 g |
| Karbohidrat anu tiasa dicerna | |||||
| Mono- sareng disakarida (gula) | 3.28 g | maks 100 г | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.014 g | maks 18.7 г | |||
| 16: 0 Palmitic | 0.01 g | ~ | |||
| 18: 0 Stearin | 0.003 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.016 g | mnt 16.8 г | 0.1% | 0.5% | |
| 18:1 Olein (omega-9) | 0.016 g | ~ | |||
| Asam lemak polimaturaturasi | 0.042 g | ti 11.2 mun 20.6 | 0.4% | 1.8% | |
| 18: 2 Linoleik | 0.04 g | ~ | |||
| 18: 3 Linolenik | 0.001 g | ~ | |||
| asam lemak omega-3 | 0.001 g | ti 0.9 mun 3.7 | 0.1% | 0.5% | |
| asam lemak omega-6 | 0.04 g | ti 4.7 mun 16.8 | 0.9% | 4.1% |
Nilai énergi 22 kcal.
- cangkir = 242 g (53.2 kCal)
- fl oz = 30.2 g (6.6 kCal)
Ngurangan uyah tomat jeung jus sayur beunghar vitamin sareng mineral sapertos: béta-karoten - 16,6%, vitamin C - 30,8%, tambaga - 20%
- 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.
- 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 22 kcal, komposisi kimiawi, nilai gizi, vitamin, mineral, naon mangpaat Tomat jeung jus sayur, jeung eusi uyah ngurangan, kalori, gizi, sipat mangpaat Tomat jeung jus sayur, jeung eusi uyah ngurangan