Bahan Bakso lauk
| KGS | 940.0 (gram) |
| endog hayam | 1.3 (sapotong) |
| bawang | 200.0 (gram) |
| Kaldu lauk | 90.0 (gram) |
Cara nyiapkeun
Laju tetengger dituduhkeun pikeun lele sareng pollock anu henteu dipotong, pikeun perch laut sareng cod, gutted sareng decapitated. Piis lauk sareng kulit tanpa tulang di potong-potong, diliwatan coét daging, teras bawang dicincang halus, endog, cabé hideung, uyah, cai ditambih sareng sadayana dicampur saksina. Bola kapang timbangan 15-18 g dikurebkeun dina kaldu dugi ka lembut.
Anjeun tiasa nyiptakeun resep nyalira kaleungitan vitamin sareng mineral nganggo kalkulator resep dina aplikasi.
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 | 152.6 kCal | 1684 kCal | 9.1% | 6% | 1104 g |
| protéin | 21.6 g | 76 g | 28.4% | 18.6% | 352 g |
| lemak | 6.7 g | 56 g | 12% | 7.9% | 836 g |
| karbohidrat | 1.6 g | 219 g | 0.7% | 0.5% | 13688 g |
| asam organik | 0.04 g | ~ | |||
| Serat alimentary | 0.6 g | 20 g | 3% | 2% | 3333 g |
| cai | 119.3 g | 2273 g | 5.2% | 3.4% | 1905 g |
| lebu | 1.4 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 2.2% | 3000 g |
| Rétinol | 0.03 mg | ~ | |||
| Vitamin B1, tiamin | 0.2 mg | 1.5 mg | 13.3% | 8.7% | 750 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 7.3% | 900 g |
| Vitamin B4, kolin | 12.2 mg | 500 mg | 2.4% | 1.6% | 4098 g |
| Vitamin B5, pantotenat | 0.08 mg | 5 mg | 1.6% | 1% | 6250 g |
| Vitamin B6, piridoksin | 0.2 mg | 2 mg | 10% | 6.6% | 1000 g |
| Vitamin B9, folat | 22.2 μg | 400 μg | 5.6% | 3.7% | 1802 g |
| Vitamin B12, kobalamin | 0.03 μg | 3 μg | 1% | 0.7% | 10000 g |
| Vitamin C, askorbat | 3.3 mg | 90 mg | 3.7% | 2.4% | 2727 g |
| Vitamin D, kalsipolol | 0.1 μg | 10 μg | 1% | 0.7% | 10000 g |
| Vitamin E, alfa tocopherol, TE | 1.3 mg | 15 mg | 8.7% | 5.7% | 1154 g |
| Vitamin H, biotin | 1.1 μg | 50 μg | 2.2% | 1.4% | 4545 g |
| Vitamin PP, NO | 5.9856 mg | 20 mg | 29.9% | 19.6% | 334 g |
| niacin | 2.4 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 324.2 mg | 2500 mg | 13% | 8.5% | 771 g |
| Kalsium, Ca | 67.7 mg | 1000 mg | 6.8% | 4.5% | 1477 g |
| Magnésium, Mg | 26.9 mg | 400 mg | 6.7% | 4.4% | 1487 g |
| Natrium, Na | 66.4 mg | 1300 mg | 5.1% | 3.3% | 1958 g |
| Walirang, S | 233.9 mg | 1000 mg | 23.4% | 15.3% | 428 g |
| Fosfor, P. | 268.9 mg | 800 mg | 33.6% | 22% | 298 g |
| Klorin, Cl | 73.7 mg | 2300 mg | 3.2% | 2.1% | 3121 g |
| Lacak Unsur | |||||
| Aluminium, Al | 75.7 μg | ~ | |||
| Bohr, B. | 37.9 μg | ~ | |||
| Beusi, Fe | 1.5 mg | 18 mg | 8.3% | 5.4% | 1200 g |
| Iodin, abdi | 60.7 μg | 150 μg | 40.5% | 26.5% | 247 g |
| Kobalt, Co. | 25.1 μg | 10 μg | 251% | 164.5% | 40 g |
| Mangan, Bungbulang | 0.116 mg | 2 mg | 5.8% | 3.8% | 1724 g |
| Tambaga, Cu | 91.1 μg | 1000 μg | 9.1% | 6% | 1098 g |
| Molibdenum, Mo. | 5.1 μg | 70 μg | 7.3% | 4.8% | 1373 g |
| Nikel, Ni | 7.8 μg | ~ | |||
| Rubidium, rb | 90.1 μg | ~ | |||
| Fluorin, F | 44 μg | 4000 μg | 1.1% | 0.7% | 9091 g |
| Chrome, Kr | 66.4 μg | 50 μg | 132.8% | 87% | 75 g |
| Séng, Zn | 0.7569 mg | 12 mg | 6.3% | 4.1% | 1585 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 0.02 g | ~ | |||
| Mono- sareng disakarida (gula) | 1.6 g | maks 100 г | |||
| Sterol | |||||
| kolesterol | 110.5 mg | maks 300 mg |
Nilai énergi 152,6 kcal.
Bakso lauk beunghar vitamin sareng mineral sapertos: vitamin B1 - 13,3%, vitamin B2 - 11,1%, vitamin PP - 29,9%, kalium - 13%, fosfor - 33,6%, iodin - 40,5% , kobalt - 251%, kromium - 132,8%
- 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 PP ilubiung dina réaksi redoks metabolisme énergi. Asupan vitamin henteu cekap dibarengan ku gangguan kaayaan normal kulit, saluran pencernaan sareng sistem saraf.
- kalium mangrupikeun ion intrasélular utama anu nyandak bagian dina pangaturan kasaimbangan cai, asam sareng éléktrolit, ilubiung dina prosés impuls saraf, régulasi tekanan.
- fosfor nyandak bagian dina seueur prosés fisiologis, kalebet metabolisme énergi, ngatur kasaimbangan asam-basa, mangrupikeun bagian tina fosfolipid, nukléotida sareng asam nukléat, diperyogikeun pikeun mineralisasi tulang sareng huntu. Kurangna ngakibatkeun anoréksia, anémia, rikét.
- yodium ilubiung dina fungsi kelenjar tiroid, nyayogikeun pembentukan hormon (tiroksin sareng triiodothyronine). Éta diperyogikeun pikeun tumuh sareng diferensiasi sél sadaya jaringan awak manusa, réspirasi mitokondria, pangaturan natrium transmembrane sareng transportasi hormon. Asupan anu henteu cekap nyababkeun goiter endemik sareng hypothyroidism sareng kalemahan metabolisme, hipotensi arteri, ketahanan pertumbuhan sareng pamekaran méntal barudak.
- kobalt mangrupikeun bagian tina vitamin B12. Ngaktipkeun énzim metabolisme asam lemak sareng metabolisme asam folat.
- Chrome ilubiung dina pangaturan tingkat glukosa getih, ningkatkeun pangaruh insulin. Kurangna ngakibatkeun turunna kasabaran glukosa.
CALORIE JEUNG KIMIA KANDUNGAN RESEP BAHAN Bakso lauk PER 100 g
- 115 kCal
- 157 kCal
- 41 kCal
tags: Kumaha cara masak, eusi kalori 152,6 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak Bakso lauk, resep, kalori, nutrisi