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 | 29 kcal | 1684 kcal | 1.7% | 5.9% | 5807 g |
| protéin | 3.28 g | 76 g | 4.3% | 14.8% | 2317 g |
| lemak | 0.58 g | 56 g | 1% | 3.4% | 9655 g |
| karbohidrat | 2.24 g | 219 g | 1% | 3.4% | 9777 g |
| serat dietary | 2.2 g | 20 g | 11% | 37.9% | 909 g |
| cai | 90.66 g | 2273 g | 4% | 13.8% | 2507 g |
| lebu | 1.05 g | ~ | |||
| vitamin | |||||
| Vitamin B1, tiamin | 0.072 mg | 1.5 mg | 4.8% | 16.6% | 2083 g |
| Vitamin B2, riboflavin | 0.403 mg | 1.8 mg | 22.4% | 77.2% | 447 g |
| Vitamin B4, kolin | 32.8 mg | 500 mg | 6.6% | 22.8% | 1524 |
| Vitamin B5, Pantoténic | 1.262 mg | 5 mg | 25.2% | 86.9% | 396 g |
| Vitamin B6, piridoksin | 0.122 mg | 2 mg | 6.1% | 21% | 1639 g |
| Vitamin B9, folat | 19 µg | 400 mcg | 4.8% | 16.6% | 2105 |
| Vitamin D, kalsipolol | 0.3 µg | 10 µg | 3% | 10.3% | 3333 g |
| Vitamin D2, ergocalciferol | 0.3 µg | ~ | |||
| Vitamin PP, henteu | 6.255 mg | 20 mg | 31.3% | 107.9% | 320 g |
| Betaine | 11.5 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 437 mg | 2500 mg | 17.5% | 60.3% | 572 g |
| Kalsium, Ca | 3 mg | 1000 mg | 0.3% | 1% | 33333 g |
| Magnésium, Mg | 13 mg | 400 mg | 3.3% | 11.4% | 3077 g |
| Natrium, Na | 11 mg | 1300 mg | 0.8% | 2.8% | 11818 g |
| Walirang, S | 32.8 mg | 1000 mg | 3.3% | 11.4% | 3049 g |
| Fosfor, P. | 135 mg | 800 mg | 16.9% | 58.3% | 593 g |
| mineral | |||||
| Beusi, Fe | 0.4 mg | 18 mg | 2.2% | 7.6% | 4500 g |
| Mangan, Bungbulang | 0.067 mg | 2 mg | 3.4% | 11.7% | 2985 g |
| Tambaga, Cu | 389 µg | 1000 mcg | 38.9% | 134.1% | 257 g |
| Selenium, Upami | 21.9 µg | 55 mcg | 39.8% | 137.2% | 251 g |
| Séng, Zn | 0.65 mg | 12 mg | 5.4% | 18.6% | 1846 |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 0.43 g | ~ | |||
| Mono sareng disakarida (gula) | 2.26 g | maks 100 g | |||
| Glukosa (déikstrosa) | 2.26 g | ~ | |||
| Asam amino ésénsial | |||||
| Arginin * | 0.12 g | ~ | |||
| Valine | 0.41 g | ~ | |||
| Histidine * | 0.065 g | ~ | |||
| Isoleucine | 0.09 g | ~ | |||
| leusin | 0.15 g | ~ | |||
| lisin | 0.11 g | ~ | |||
| methionine | 0.035 g | ~ | |||
| threonine | 0.125 g | ~ | |||
| triptofan | 0.045 g | ~ | |||
| fénilalanin | 0.1 g | ~ | |||
| Asam amino | |||||
| alanin | 0.185 g | ~ | |||
| asam aspartat | 0.26 g | ~ | |||
| glisin | 0.11 g | ~ | |||
| Asam glutamat | 0.47 g | ~ | |||
| prolin | 0.115 g | ~ | |||
| Serine | 0.12 g | ~ | |||
| tirosin | 0.07 g | ~ | |||
| mistina | 0.02 g | ~ | |||
| Asam lemak jenuh | |||||
| Asid lemak Nasadenie | 0.064 g | maks 18.7 g | |||
| 10: 0 Kapasitas | 0.001 g | ~ | |||
| 14: 0 Myristic | 0.001 g | ~ | |||
| 15: 0 Pentadecanoic | 0.002 g | ~ | |||
| 16: 0 Palmitic | 0.042 g | ~ | |||
| 17: 0 Margarine | 0.001 g | ~ | |||
| 18: 0 Stearic | 0.013 g | ~ | |||
| 20: 0 Arachidic | 0.002 g | ~ | |||
| 22: 0 Begenova | 0.001 g | ~ | |||
| 24: 0 Lignocaine | 0.001 g | ~ | |||
| Asam lemak tak jenuh tunggal | 0.009 g | mnt 16.8 g | 0.1% | 0.3% | |
| 14: 1 Mirandolina | 0.001 g | ~ | |||
| 16: 1 Palmitoleic | 0.002 g | ~ | |||
| 16: 1 CIS | 0.002 g | ~ | |||
| 18: 1 Oleic (omega-9) | 0.007 g | ~ | |||
| 18: 1 CIS | 0.007 g | ~ | |||
| Asam lemak polimaturaturasi | 0.232 g | ti 11.2-20.6 g | 2.1% | 7.2% | |
| 18: 2 Linoleic | 0.232 g | ~ | |||
| 18: 2 omega-6, CIS, CIS | 0.232 g | ~ | |||
| asam lemak omega-6 | 0.232 g | ti 4.7 dugi ka 16.8 g | 4.9% | 16.9% |
Nilai énergi 29 kcal.
- cangkir diiris = 121 g (35.1 kkal)
Suung Portobello dipanggang beunghar ku vitamin sareng mineral sapertos vitamin B2 sareng 22.4%, vitamin B5 - 25,2%, vitamin PP - 31,3%, kalium - 17,5%, fosfor 16.9 per cent, tambaga - 38,9%, selenium - tina 39.8%
- vitamin B2 kalibet dina réaksi redoks, nyumbang kana kerentanan warna analis visual sareng adaptasi poék. Asupan vitamin B2 anu henteu cekap dibarengan ku palanggaran kaséhatan kulit, mémbran mukosa, lampu gangguan sareng visi surup.
- vitamin B5 kalibet kana protéin, gajih, metabolisme karbohidrat, metabolisme koléstérol, sintésis sababaraha hormon, hemoglobin, sareng ngamajukeun nyerep asam amino sareng gula dina peujit, ngadukung fungsi kortéks adrénal. Kurangna asam Pantotenat tiasa nyababkeun lesi kulit sareng mémbran mukosa.
- Vitamin PP kalibet dina réaksi redoks sareng metabolisme énergi. Asupan vitamin anu henteu cekap dibarengan ku gangguan kaayaan normal kulit, saluran pencernaan sareng sistem saraf.
- kalium mangrupikeun ion intrasélular utama anu ilubiung dina pangaturan cai, éléktrolit sareng kasaimbangan asam, kalebet dina ngalakukeun impulses saraf, pangaturan tekanan darah.
- fosfor kalibet dina seueur prosés fisiologis, kalebet metabolisme énergi, ngatur kasaimbangan asam-basa, mangrupikeun bagian tina fosfolipid, nukléotida sareng asam nukléat anu diperyogikeun pikeun mineralisasi tulang sareng huntu. Kurangna ngakibatkeun anoréksia, anémia, rikét.
- 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.
- selenium - unsur penting dina sistem pertahanan antioksidan awak manusa, ngagaduhan épék imunomodulasi, kalebet dina pangaturan tindakan hormon tiroid. Kurangna ngabalukarkeun panyakit Kashin-Bek (osteoarthritis kalayan sababaraha deformitas sendi, tulang tonggong, sareng ekstremitas), panyakit Kesan (endemik cardiomyopathy), thrombasthenia katurunan.
Diréktori lengkep pikeun produk anu paling mangpaat anu anjeun tiasa tingali dina aplikasi.
tags: kalori 29 kcal, komposisi kimia, nilai gizi, vitamin, mineral tibatan supa Portobello anu dibantosan dipanggang, kalori, nutrisi, sipat anu mangpaat Portobello supa dipanggang
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