Bahan saos Champignon sareng krim.
| Lémon | 1.0 (sapotong) |
| jamur | 200.0 (gram) |
| mantega | 50.0 (gram) |
| tipung gandum, kelas hiji | 0.5 (méja séndok) |
| krim | 0.5 (gandum) |
| koneng hayam | 2.0 (sapotong) |
| gula | 0.5 (séndok téh) |
| uyah méja | 0.5 (séndok téh) |
Cara nyiapkeun
Potong sampanye kana irisan, nempatkeun kana panci dina mantega, peres jus tina 1 jeruk nipis, tambahkeun 2-3 séndok daging sareng kaldu supa, didih dugi ka lemes. Dina panci anu sanésna, kulub mentega sareng tipung, tuang saos supa, 1-2 gelas anggur bodas (anu hoyong 1/2 gelas krim), kulub sareng tambihan supa. Cabut tina panas, tuang cair kana panci, tambahkeun konéng, uyah sareng gula, campur, panaskeun kana + 70-75 derajat, tuang supa. Ngawula saos kanggo pindang: hayam, suku daging, sirah, dada daging sapi.
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 | 163.1 kCal | 1684 kCal | 9.7% | 5.9% | 1032 g |
| protéin | 4 g | 76 g | 5.3% | 3.2% | 1900 g |
| lemak | 14.7 g | 56 g | 26.3% | 16.1% | 381 g |
| karbohidrat | 4 g | 219 g | 1.8% | 1.1% | 5475 g |
| asam organik | 56.9 g | ~ | |||
| Serat alimentary | 2.5 g | 20 g | 12.5% | 7.7% | 800 g |
| cai | 46.4 g | 2273 g | 2% | 1.2% | 4899 g |
| lebu | 0.6 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 13.6% | 450 g |
| Rétinol | 0.2 mg | ~ | |||
| Vitamin B1, tiamin | 0.06 mg | 1.5 mg | 4% | 2.5% | 2500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 6.8% | 900 g |
| Vitamin B4, kolin | 83.2 mg | 500 mg | 16.6% | 10.2% | 601 g |
| Vitamin B5, pantotenat | 1 mg | 5 mg | 20% | 12.3% | 500 g |
| Vitamin B6, piridoksin | 0.08 mg | 2 mg | 4% | 2.5% | 2500 g |
| Vitamin B9, folat | 13.8 μg | 400 μg | 3.5% | 2.1% | 2899 g |
| Vitamin B12, kobalamin | 0.3 μg | 3 μg | 10% | 6.1% | 1000 g |
| Vitamin C, askorbat | 5.5 mg | 90 mg | 6.1% | 3.7% | 1636 g |
| Vitamin D, kalsipolol | 0.7 μg | 10 μg | 7% | 4.3% | 1429 g |
| Vitamin E, alfa tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 2% | 3000 g |
| Vitamin H, biotin | 6 μg | 50 μg | 12% | 7.4% | 833 g |
| Vitamin PP, NO | 2.164 mg | 20 mg | 10.8% | 6.6% | 924 g |
| niacin | 1.5 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 204.1 mg | 2500 mg | 8.2% | 5% | 1225 g |
| Kalsium, Ca | 46.3 mg | 1000 mg | 4.6% | 2.8% | 2160 g |
| Silikon, Leres | 0.07 mg | 30 mg | 0.2% | 0.1% | 42857 g |
| Magnésium, Mg | 9.7 mg | 400 mg | 2.4% | 1.5% | 4124 g |
| Natrium, Na | 22.6 mg | 1300 mg | 1.7% | 1% | 5752 g |
| Walirang, S | 20.2 mg | 1000 mg | 2% | 1.2% | 4950 g |
| Fosfor, P. | 100.5 mg | 800 mg | 12.6% | 7.7% | 796 g |
| Klorin, Cl | 907.9 mg | 2300 mg | 39.5% | 24.2% | 253 g |
| Lacak Unsur | |||||
| Aluminium, Al | 28.6 μg | ~ | |||
| Bohr, B. | 20.1 μg | ~ | |||
| Vanadium, V | 2.3 μg | ~ | |||
| Beusi, Fe | 0.9 mg | 18 mg | 5% | 3.1% | 2000 g |
| Iodin, abdi | 10 μg | 150 μg | 6.7% | 4.1% | 1500 g |
| Kobalt, Co. | 6.4 μg | 10 μg | 64% | 39.2% | 156 g |
| Mangan, Bungbulang | 0.0411 mg | 2 mg | 2.1% | 1.3% | 4866 g |
| Tambaga, Cu | 51 μg | 1000 μg | 5.1% | 3.1% | 1961 g |
| Molibdenum, Mo. | 5.2 μg | 70 μg | 7.4% | 4.5% | 1346 g |
| Nikel, Ni | 0.2 μg | ~ | |||
| Anjog, Sn | 0.2 μg | ~ | |||
| Rubidium, rb | 7 μg | ~ | |||
| Selenium, Upami | 0.1 μg | 55 μg | 0.2% | 0.1% | 55000 g |
| Titan, anjeun | 0.4 μg | ~ | |||
| Fluorin, F | 9.2 μg | 4000 μg | 0.2% | 0.1% | 43478 g |
| Chrome, Kr | 4.2 μg | 50 μg | 8.4% | 5.2% | 1190 g |
| Séng, Zn | 0.4659 mg | 12 mg | 3.9% | 2.4% | 2576 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 1.3 g | ~ | |||
| Mono- sareng disakarida (gula) | 0.4 g | maks 100 г |
Nilai énergi 163,1 kcal.
Sambel Champignon kalayan krim. beunghar ku vitamin sareng mineral sapertos: vitamin A - 22,2%, vitamin B2 - 11,1%, kolin - 16,6%, vitamin B5 - 20%, vitamin H - 12%, fosfor - 12,6%, klorin - 39,5%, kobalt - 64%
- vitamin A tanggung jawab ngembangkeun normal, fungsi réproduktif, kaséhatan kulit sareng panon, sareng ngajaga kekebalan.
- 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.
- dicampur mangrupikeun bagian tina lésitin, ngagaduhan peranan dina sintésis sareng metabolisme fosfolipid dina ati, mangrupikeun sumber gugus métil bébas, janten faktor lipotropik.
- vitamin B5 ilubiung dina protéin, gajih, metabolisme karbohidrat, metabolisme koléstérol, sintésis sajumlah hormon, hemoglobin, ngamajukeun nyerep asam amino sareng gula dina peujit, ngadukung fungsi kortéks adrénal. Kurangna asam pantotenat tiasa nyababkeun karuksakan kulit sareng mémbran mukosa.
- Vitamin H. ilubiung dina sintésis lemak, glikogén, metabolisme asam amino. Asupan vitamin ieu henteu cekap tiasa nyababkeun gangguan kaayaan normal kulit.
- 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.
- 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.
Eusi kalori JEUNG KUMPULAN KIMIA RESEP BAHAN saos tina champignons sareng krim. PER 100 g
- 34 kCal
- 27 kCal
- 661 kCal
- 329 kCal
- 119 kCal
- 354 kCal
- 399 kCal
- 0 kCal
tags: Kumaha cara masak, eusi kalori 163,1 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode persiapan saos champignons sareng krim., Resep, kalori, nutrisi