Bahan Borscht sareng kentang 1-112 masing-masing
Cara nyiapkeun
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 | 42 kCal | 1684 kCal | 2.5% | 6% | 4010 g |
| protéin | 1.1 g | 76 g | 1.4% | 3.3% | 6909 g |
| lemak | 1.1 g | 56 g | 2% | 4.8% | 5091 g |
| karbohidrat | 6.8 g | 219 g | 3.1% | 7.4% | 3221 g |
| Serat alimentary | 0.8 g | 20 g | 4% | 9.5% | 2500 g |
| cai | 88.5 g | 2273 g | 3.9% | 9.3% | 2568 g |
| lebu | 1.5 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 68 μg | 900 μg | 7.6% | 18.1% | 1324 g |
| béta Karoten | 0.41 mg | 5 mg | 8.2% | 19.5% | 1220 g |
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 4.8% | 5000 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 4% | 6000 g |
| Vitamin C, askorbat | 3.6 mg | 90 mg | 4% | 9.5% | 2500 g |
| Vitamin E, alfa tocopherol, TE | 0.3 mg | 15 mg | 2% | 4.8% | 5000 g |
| Vitamin PP, NO | 0.6 mg | 20 mg | 3% | 7.1% | 3333 g |
| niacin | 0.4 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 214 mg | 2500 mg | 8.6% | 20.5% | 1168 g |
| Kalsium, Ca | 20 mg | 1000 mg | 2% | 4.8% | 5000 g |
| Magnésium, Mg | 17 mg | 400 mg | 4.3% | 10.2% | 2353 g |
| Natrium, Na | 260 mg | 1300 mg | 20% | 47.6% | 500 g |
| Fosfor, P. | 78 mg | 800 mg | 9.8% | 23.3% | 1026 g |
| Lacak Unsur | |||||
| Beusi, Fe | 0.3 mg | 18 mg | 1.7% | 4% | 6000 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 2.5 g | ~ | |||
| Mono- sareng disakarida (gula) | 4.3 g | maks 100 г | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.3 g | maks 18.7 г |
Nilai énergi 42 kcal.
tags: Kumaha cara masak, eusi kalori 42 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak Borsch sareng kentang 1-112, resep, kalori, nutrisi