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 | 151 kCal | 1684 kCal | 9% | 6% | 1115 g |
| protéin | 4.64 g | 76 g | 6.1% | 4% | 1638 g |
| lemak | 3.85 g | 56 g | 6.9% | 4.6% | 1455 g |
| karbohidrat | 21 g | 219 g | 9.6% | 6.4% | 1043 g |
| Serat alimentary | 3.4 g | 20 g | 17% | 11.3% | 588 g |
| cai | 65.47 g | 2273 g | 2.9% | 1.9% | 3472 g |
| lebu | 1.63 g | ~ | |||
| vitamin | |||||
| Vitamin B1, tiamin | 0.122 mg | 1.5 mg | 8.1% | 5.4% | 1230 g |
| Vitamin B2, riboflavin | 0.021 mg | 1.8 mg | 1.2% | 0.8% | 8571 g |
| Vitamin B5, pantotenat | 0.263 mg | 5 mg | 5.3% | 3.5% | 1901 g |
| Vitamin B6, piridoksin | 0.062 mg | 2 mg | 3.1% | 2.1% | 3226 g |
| Vitamin E, alfa tocopherol, TE | 0.47 mg | 15 mg | 3.1% | 2.1% | 3191 g |
| tokoférol béta | 0.03 mg | ~ | |||
| Kisaran tokoférol | 2.26 mg | ~ | |||
| tokoférol | 0.56 mg | ~ | |||
| Vitamin K, phylloquinone | 10.3 μg | 120 μg | 8.6% | 5.7% | 1165 g |
| Vitamin PP, NO | 1.017 mg | 20 mg | 5.1% | 3.4% | 1967 g |
| Makronutrién | |||||
| Kalium, K | 224 mg | 2500 mg | 9% | 6% | 1116 g |
| Kalsium, Ca | 37 mg | 1000 mg | 3.7% | 2.5% | 2703 g |
| Magnésium, Mg | 26 mg | 400 mg | 6.5% | 4.3% | 1538 g |
| Natrium, Na | 420 mg | 1300 mg | 32.3% | 21.4% | 310 g |
| Walirang, S | 46.4 mg | 1000 mg | 4.6% | 3% | 2155 g |
| Fosfor, P. | 87 mg | 800 mg | 10.9% | 7.2% | 920 g |
| Lacak Unsur | |||||
| Beusi, Fe | 1.57 mg | 18 mg | 8.7% | 5.8% | 1146 g |
| Mangan, Bungbulang | 0.443 mg | 2 mg | 22.2% | 14.7% | 451 g |
| Tambaga, Cu | 161 μg | 1000 μg | 16.1% | 10.7% | 621 g |
| Selenium, Upami | 4.8 μg | 55 μg | 8.7% | 5.8% | 1146 g |
| Séng, Zn | 0.74 mg | 12 mg | 6.2% | 4.1% | 1622 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 18.57 g | ~ | |||
| Mono- sareng disakarida (gula) | 0.86 g | maks 100 г | |||
| Glukosa (déikstrosa) | 0.4 g | ~ | |||
| fruktosa | 0.46 g | ~ | |||
| Asam Amino Penting | |||||
| Arginin * | 0.323 g | ~ | |||
| valin | 0.265 g | ~ | |||
| Histidin * | 0.127 g | ~ | |||
| Isoleucine | 0.201 g | ~ | |||
| leucin | 0.366 g | ~ | |||
| lisin | 0.255 g | ~ | |||
| methionine | 0.069 g | ~ | |||
| threonine | 0.191 g | ~ | |||
| triptofan | 0.058 g | ~ | |||
| fénilalanin | 0.26 g | ~ | |||
| Asam amino anu tiasa diganti | |||||
| alanin | 0.212 g | ~ | |||
| asam aspartat | 0.52 g | ~ | |||
| glisin | 0.18 g | ~ | |||
| Asam glutamat | 0.764 g | ~ | |||
| prolin | 0.164 g | ~ | |||
| séri | 0.26 g | ~ | |||
| tirosin | 0.149 g | ~ | |||
| mistina | 0.053 g | ~ | |||
| Asam lemak | |||||
| Transgender | 0.047 g | maks 1.9 г | |||
| lemak trans monounsaturated | 0.033 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.729 g | maks 18.7 г | |||
| 10: 0 Kapasitas | 0.016 g | ~ | |||
| 12: 0 Lauric | 0.005 g | ~ | |||
| 14: 0 MyRistic | 0.033 g | ~ | |||
| 15: 0 Pentadecanoic | 0.004 g | ~ | |||
| 16: 0 Palmitic | 0.463 g | ~ | |||
| 17-0 margarin | 0.008 g | ~ | |||
| 18: 0 Stearin | 0.176 g | ~ | |||
| 20: 0 Arachinik | 0.01 g | ~ | |||
| 22: 0 Begénic | 0.009 g | ~ | |||
| 24: 0 Lignosérik | 0.005 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.889 g | mnt 16.8 г | 5.3% | 3.5% | |
| 14: 1 Myristoleic | 0.004 g | ~ | |||
| 16: 1 Palmitoleic | 0.02 g | ~ | |||
| 16:1 ci | 0.018 g | ~ | |||
| 16: 1 kasurupan | 0.002 g | ~ | |||
| 18:1 Olein (omega-9) | 0.853 g | ~ | |||
| 18:1 ci | 0.822 g | ~ | |||
| 18: 1 kasurupan | 0.031 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.012 g | ~ | |||
| Asam lemak polimaturaturasi | 1.557 g | ti 11.2 mun 20.6 | 13.9% | 9.2% | |
| 18: 2 Linoleik | 1.313 g | ~ | |||
| 18: 2 trans isomer, henteu ditangtoskeun | 0.014 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 1.296 g | ~ | |||
| 18: 2 Asam Linoleat Konjugasi | 0.003 g | ~ | |||
| 18: 3 Linolenik | 0.239 g | ~ | |||
| 18: 3 Omega-3, alfa linolenic | 0.239 g | ~ | |||
| 20: 2 Éicosadienoic, Omega-6, cis, cis | 0.001 g | ~ | |||
| 20: 3 Éicosatriene | 0.001 g | ~ | |||
| 20:3 Omega-6 | 0.001 g | ~ | |||
| 20: 4 Arachidonic | 0.002 g | ~ | |||
| asam lemak omega-3 | 0.239 g | ti 0.9 mun 3.7 | 26.6% | 17.6% | |
| 22: 4 Dokosatétraén, Omega-6 | 0.001 g | ~ | |||
| asam lemak omega-6 | 1.301 g | ti 4.7 mun 16.8 | 27.7% | 18.3% |
Nilai énergi 151 kcal.
Rumah Makan, Latino, Arros Cohn Frijols Negro, (sangu sareng kacang hideung) beunghar ku vitamin sareng mineral sapertos: mangan - 22,2%, tambaga - 16,1%
- 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 151 kcal, komposisi kimia, nilai gizi, vitamin, mineral, naon gunana pikeun Rumah Makan, Latino, Arros Con Fryjols Negro, (sangu sareng kacang hideung), kalori, nutrisi, sipat mangpaat Région, Latino, Arros Con Fryjols Negro, (sangu sareng kacang hideung)