Bahan Donat
| tipung gandum, kelas hiji | 2650.0 (gram) |
| gula | 300.0 (gram) |
| margarin | 150.0 (gram) |
| melange | 100.0 (gram) |
| uyah méja | 25.0 (gram) |
| ragi | 80.0 (gram) |
| cai | 1550.0 (gram) |
| gula tipung | 300.0 (gram) |
| minyak kembang | 525.0 (gram) |
Cara nyiapkeun
Adonan donat disiapkeun dina cara aman tina konsistensi lemah (eusi beueus 43%). Nalika motong adonan, inventarisasi sareng alat-alat dilumasi ku minyak nabati. Adonan dipotong dina cara anu sami sareng pai goreng, masihan donat bentuk cincin atanapi bal. Saatos 20-30 menit ngabuktoskeun, donat digoréng dina gajih (hal. 383, 384). Donat réngsé ditaburan bubuk bubuk.
Anjeun tiasa nyiptakeun resep nyalira kaleungitan vitamin sareng mineral nganggo kalkulator resep dina aplikasi.
Nilai gizi sareng komposisi kimia.
Tabél 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 | 328.7 kCal | 1684 kCal | 19.5% | 5.9% | 512 g |
| protéin | 6.7 g | 76 g | 8.8% | 2.7% | 1134 g |
| lemak | 14.7 g | 56 g | 26.3% | 8% | 381 g |
| karbohidrat | 45.1 g | 219 g | 20.6% | 6.3% | 486 g |
| asam organik | 22.5 g | ~ | |||
| Serat alimentary | 0.7 g | 20 g | 3.5% | 1.1% | 2857 g |
| cai | 48 g | 2273 g | 2.1% | 0.6% | 4735 g |
| lebu | 11.3 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 0.7% | 4500 g |
| Rétinol | 0.02 mg | ~ | |||
| Vitamin B1, tiamin | 0.3 mg | 1.5 mg | 20% | 6.1% | 500 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 5.1% | 600 g |
| Vitamin B4, kolin | 39.9 mg | 500 mg | 8% | 2.4% | 1253 g |
| Vitamin B5, pantotenat | 0.3 mg | 5 mg | 6% | 1.8% | 1667 g |
| Vitamin B6, piridoksin | 0.1 mg | 2 mg | 5% | 1.5% | 2000 g |
| Vitamin B9, folat | 28.1 μg | 400 μg | 7% | 2.1% | 1423 g |
| Vitamin B12, kobalamin | 0.05 μg | 3 μg | 1.7% | 0.5% | 6000 g |
| Vitamin E, alfa tocopherol, TE | 6.6 mg | 15 mg | 44% | 13.4% | 227 g |
| Vitamin H, biotin | 2.1 μg | 50 μg | 4.2% | 1.3% | 2381 g |
| Vitamin PP, NO | 2.5122 mg | 20 mg | 12.6% | 3.8% | 796 g |
| niacin | 1.4 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 91.3 mg | 2500 mg | 3.7% | 1.1% | 2738 g |
| Kalsium, Ca | 23.1 mg | 1000 mg | 2.3% | 0.7% | 4329 g |
| Silikon, Leres | 1.5 mg | 30 mg | 5% | 1.5% | 2000 g |
| Magnésium, Mg | 21.9 mg | 400 mg | 5.5% | 1.7% | 1826 g |
| Natrium, Na | 17.6 mg | 1300 mg | 1.4% | 0.4% | 7386 g |
| Walirang, S | 44.6 mg | 1000 mg | 4.5% | 1.4% | 2242 g |
| Fosfor, P. | 68.3 mg | 800 mg | 8.5% | 2.6% | 1171 g |
| Klorin, Cl | 354.7 mg | 2300 mg | 15.4% | 4.7% | 648 g |
| Lacak Unsur | |||||
| Aluminium, Al | 597.7 μg | ~ | |||
| Bohr, B. | 36.3 μg | ~ | |||
| Vanadium, V | 49 μg | ~ | |||
| Beusi, Fe | 1.2 mg | 18 mg | 6.7% | 2% | 1500 g |
| Iodin, abdi | 0.2 μg | 150 μg | 0.1% | 75000 g | |
| Kobalt, Co. | 1.4 μg | 10 μg | 14% | 4.3% | 714 g |
| Mangan, Bungbulang | 0.6297 mg | 2 mg | 31.5% | 9.6% | 318 g |
| Tambaga, Cu | 99.8 μg | 1000 μg | 10% | 3% | 1002 g |
| Molibdenum, Mo. | 8.8 μg | 70 μg | 12.6% | 3.8% | 795 g |
| Nikel, Ni | 4.8 μg | ~ | |||
| Anjog, Sn | 5.5 μg | ~ | |||
| Titan, anjeun | 8.9 μg | ~ | |||
| Fluorin, F | 1.5 μg | 4000 μg | 266667 g | ||
| Chrome, Kr | 1.7 μg | 50 μg | 3.4% | 1% | 2941 g |
| Séng, Zn | 0.5901 mg | 12 mg | 4.9% | 1.5% | 2034 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 28.8 g | ~ | |||
| Mono- sareng disakarida (gula) | 0.9 g | maks 100 г | |||
| Sterol | |||||
| kolesterol | 17.3 mg | maks 300 mg |
Nilai énergi 328,7 kcal.
donat beunghar vitamin sareng mineral sapertos: vitamin B1 - 20%, vitamin B2 - 16,7%, vitamin E - 44%, vitamin PP - 12,6%, klorin - 15,4%, kobalt - 14%, mangan - 31,5%, molibdenum - 12,6%
- vitamin B1 mangrupikeun bagian tina énzim anu paling penting tina karbohidrat sareng metabolisme énergi, anu nyayogikeun awak tanaga sareng zat plastik, ogé metabolisme asam amino ranté bercabang. Kurangna vitamin ieu ngakibatkeun gangguan serius sistem saraf, pencernaan sareng kardiovaskular.
- vitamin B2 ilubiung dina réaksi redoks, ningkatkeun sensitipitas warna tina analisa visual sareng adaptasi poék. Asupan vitamin B2 anu henteu cekap dibarengan ku palanggaran kaayaan kulit, mémbran mukosa, lampu anu ngarusak sareng paningal surup.
- vitamin E ngagaduhan sipat antioksidan, diperyogikeun pikeun fungsi gonad, otot jantung, mangrupikeun penstabil universal mémbran sél. Kalayan kakurangan vitamin E, hemolisis érythrocytes sareng gangguan neurologis katénjo.
- Vitamin PP ilubiung dina réaksi redoks metabolisme énergi. Asupan vitamin henteu cekap dibarengan ku gangguan kaayaan normal kulit, saluran pencernaan sareng sistem saraf.
- klorin dipikabutuh pikeun pembentukan sareng sékrési asam hidroklorat dina awak.
- kobalt mangrupikeun bagian tina vitamin B12. Ngaktipkeun énzim metabolisme asam lemak sareng metabolisme asam folat.
- 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.
- molybdenum mangrupikeun kofaktor tina seueur énzim anu nyayogikeun metabolisme asam amino anu ngandung walirang, purin sareng pirimidin.
Eusi kalori JEUNG KOMPISISI KIMIA RESEP BAHAN Donat PER 100 g
- 329 kCal
- 399 kCal
- 743 kCal
- 157 kCal
- 0 kCal
- 109 kCal
- 0 kCal
- 399 kCal
- 899 kCal
tags: Kumaha cara masak, eusi kalori 328,7 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak Donat, resep, kalori, nutrisi