Nilai gizi sareng komposisi kimia.
Tabel ieu daptar eusi nutrisi (kalori, protéin, lemak, karbohidrat, vitamin sareng mineral) dina 100 gram tina bagian anu tiasa didahar.
| Gizi | jumlah | Norma ** | % normal dina 100 g | % normal dina 100 kcal | 100% tina pakewuh |
| kalori | 88 kcal | 1684 kcal | 5.2% | 5.9% | 1914 |
| protéin | 4.92 g | 76 g | 6.5% | 7.4% | 1545 g |
| lemak | 1.95 g | 56 g | 3.5% | 4% | 2872 g |
| karbohidrat | 9.09 g | 219 g | 4.2% | 4.8% | 2409 g |
| serat dietary | 4.4 g | 20 g | 22% | 25% | 455 g |
| cai | 78.55 g | 2273 g | 3.5% | 4% | 2894 g |
| lebu | 1.09 g | ~ | |||
| vitamin | |||||
| Vitamin a, RAE | 1 µg | 900 mcg | 0.1% | 0.1% | 90000 g |
| béta Karoten | 0.009 mg | 5 mg | 0.2% | 0.2% | 55556 g |
| Vitamin B1, tiamin | 0.032 mg | 1.5 mg | 2.1% | 2.4% | 4688 g |
| Vitamin B2, riboflavin | 0.015 mg | 1.8 mg | 0.8% | 0.9% | 12000 g |
| Vitamin B4, kolin | 23.1 mg | 500 mg | 4.6% | 5.2% | 2165 g |
| Vitamin B5, Pantoténic | 0.299 mg | 5 mg | 6% | 6.8% | 1672 |
| Vitamin B6, piridoksin | 0.473 mg | 2 mg | 23.7% | 26.9% | 423 g |
| Vitamin B9, folat | 25 mcg | 400 mcg | 6.3% | 7.2% | 1600 g |
| Vitamin C, askorbat | 0.1 mg | 90 mg | 0.1% | 0.1% | 90000 g |
| Vitamin E, alfa tocopherol, TE | 0.19 mg | 15 mg | 1.3% | 1.5% | 7895 g |
| Vitamin K, phylloquinone | 2.2 µg | 120 mcg | 1.8% | 2% | 5455 g |
| Vitamin PP, henteu | 0.13 mg | 20 mg | 0.7% | 0.8% | 15385 g |
| Makronutrién | |||||
| Kalium, K | 144 mg | 2500 mg | 5.8% | 6.6% | 1736 g |
| Kalsium, Ca | 35 mg | 1000 mg | 3.5% | 4% | 2857 g |
| Magnésium, Mg | 27 mg | 400 mg | 6.8% | 7.7% | 1481 g |
| Natrium, Na | 132 mg | 1300 mg | 10.2% | 11.6% | 985 g |
| Walirang, S | 49.2 mg | 1000 mg | 4.9% | 5.6% | 2033 g |
| Fosfor, P. | 80 mg | 800 mg | 10% | 11.4% | 1000 g |
| mineral | |||||
| Beusi, Fe | 1.23 mg | 18 mg | 6.8% | 7.7% | 1463 g |
| Mangan, Bungbulang | 0.818 mg | 2 mg | 40.9% | 46.5% | 244 g |
| Tambaga, Cu | 153 µg | 1000 mcg | 15.3% | 17.4% | 654 g |
| Selenium, Upami | 2 µg | 55 mcg | 3.6% | 4.1% | 2750 g |
| SĂ©ng, Zn | 0.69 mg | 12 mg | 5.8% | 6.6% | 1739 g |
| Karbohidrat anu tiasa dicerna | |||||
| Mono sareng disakarida (gula) | 2.59 g | maks 100 g | |||
| Asam amino ésénsial | |||||
| Arginin * | 0.466 g | ~ | |||
| Valine | 0.208 g | ~ | |||
| Histidine * | 0.136 g | ~ | |||
| Isoleucine | 0.212 g | ~ | |||
| leusin | 0.352 g | ~ | |||
| lisin | 0.331 g | ~ | |||
| methionine | 0.065 g | ~ | |||
| threonine | 0.184 g | ~ | |||
| triptofan | 0.048 g | ~ | |||
| fénilalanin | 0.265 g | ~ | |||
| Asam amino | |||||
| alanin | 0.212 g | ~ | |||
| asam aspartat | 0.582 g | ~ | |||
| glisin | 0.206 g | ~ | |||
| Asam glutamat | 0.866 g | ~ | |||
| prolin | 0.204 g | ~ | |||
| Serine | 0.249 g | ~ | |||
| tirosin | 0.123 g | ~ | |||
| mistina | 0.067 g | ~ | |||
| Asam lemak jenuh | |||||
| Asid lemak Nasadenie | 0.204 g | maks 18.7 g | |||
| 14: 0 Myristic | 0.003 g | ~ | |||
| 16: 0 Palmitic | 0.164 g | ~ | |||
| 18: 0 Stearic | 0.028 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.444 g | mnt 16.8 g | 2.6% | 3% | |
| 16: 1 Palmitoleic | 0.003 g | ~ | |||
| 18: 1 Oleic (omega-9) | 0.441 g | ~ | |||
| Asam lemak polimaturaturasi | 0.881 g | ti 11.2-20.6 g | 7.9% | 9% | |
| 18: 2 Linoleic | 0.849 g | ~ | |||
| 18: 3 Linolenik | 0.033 g | ~ | |||
| asam lemak omega-3 | 0.033 g | ti 0.9 dugi ka 3.7 g | 3.7% | 4.2% | |
| asam lemak omega-6 | 0.849 g | ti 4.7 dugi ka 16.8 g | 18.1% | 20.6% |
Nilai Ă©nergi 88 kcal.
Chickpeas (kacang garbanzo), kaléng, natrium rendah, beunghar vitamin sareng mineral sapertos vitamin B6 sareng 23.7%, mangan 40.9%, tambaga sareng 15.3%
- vitamin B6 kalibet dina ngajaga réspon imun, prosés ngahambat sareng éksitasi dina sistim saraf pusat, dina transformasi asam amino, metabolisme triptofan, lipid sareng asam nukléat nyumbang kana pembentukan normal sél getih beureum, pangropéa tingkat normal normal homosistéin dina getih. Asupan vitamin B6 anu henteu cekap dibarengan ku kaleungitan napsu, ngarusak kaséhatan kulit, kamekaran anu kapendak, sareng anémia.
- mangan kalibet dina pembentukan tulang sareng jaringan konéktip, mangrupikeun bagian tina énzim anu kalibet dina metabolisme asam amino, karbohidrat, katekolamin; diperyogikeun pikeun sintésis koléstérol sareng nukléotida. Konsumsi anu henteu cekap dibarengan ku retardasi kamekaran, gangguan sistem réproduktif, ningkat kameumeutna tulang, gangguan karbohidrat sareng metabolisme lipid.
- tambaga mangrupikeun bagian tina énzim anu ngagaduhan kagiatan redoks sareng kalebet kana metabolisme beusi, ngarangsang nyerep protéin sareng karbohidrat. Kalebet kana prosés jaringan awak manusa ku oksigén. Kakiranganna diwujudkeun ku kaganggu pembentukan sistem kardiovaskular sareng ngembangkeun tulang tina jaringan konéktipitas.
Diréktori lengkep pikeun produk anu paling mangpaat anu anjeun tiasa tingali dina aplikasi.
tags: kalori 88 kcal, komposisi kimiawi, nilai gizi, vitamin, mineral mangpaat Chickpeas (kacang garbanzo), canned, natrium low, kalori, gizi, sipat mangpaat tina Chickpeas (kacang garbanzo), canned, low sodium