Bahan Curd casserole sareng pasta
| pasta | 250.0 (gram) |
| pondok pondok kandel 9% | 400.0 (gram) |
| gula | 0.5 (gandum) |
| sodah | 1.0 (séndok téh) |
| uyah méja | 0.5 (séndok téh) |
| mantega | 50.0 (gram) |
Cara nyiapkeun
Masak pasta, 200-300 gram. Kapisah campur 400 gram kiju pondok, satengah gelas gula, 1 séndok téh baking soda, uyah secukupnya. Kocok tilu bule, campur sareng kiju pondok, teras tambahkeun pasta. Gajih bentukna sareng mantega, taburkeun sareng roti, laykeun jisim, tingkat. Tuang mentega dilebur kana luhurna, Sprinkle sareng breadcrumbs. Panggang salami 30-40 menit.
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 | 228.5 kCal | 1684 kCal | 13.6% | 6% | 737 g |
| protéin | 11.2 g | 76 g | 14.7% | 6.4% | 679 g |
| lemak | 9.1 g | 56 g | 16.3% | 7.1% | 615 g |
| karbohidrat | 27.3 g | 219 g | 12.5% | 5.5% | 802 g |
| asam organik | 30 g | ~ | |||
| Serat alimentary | 0.8 g | 20 g | 4% | 1.8% | 2500 g |
| cai | 33.4 g | 2273 g | 1.5% | 0.7% | 6805 g |
| lebu | 0.6 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 70 μg | 900 μg | 7.8% | 3.4% | 1286 g |
| Rétinol | 0.07 mg | ~ | |||
| Vitamin B1, tiamin | 0.05 mg | 1.5 mg | 3.3% | 1.4% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.5% | 1800 g |
| Vitamin B4, kolin | 12.3 mg | 500 mg | 2.5% | 1.1% | 4065 g |
| Vitamin B5, pantotenat | 0.07 mg | 5 mg | 1.4% | 0.6% | 7143 g |
| Vitamin B6, piridoksin | 0.04 mg | 2 mg | 2% | 0.9% | 5000 g |
| Vitamin B9, folat | 4.7 μg | 400 μg | 1.2% | 0.5% | 8511 g |
| Vitamin C, askorbat | 0.1 mg | 90 mg | 0.1% | 90000 g | |
| Vitamin D, kalsipolol | 0.01 μg | 10 μg | 0.1% | 100000 g | |
| Vitamin E, alfa tocopherol, TE | 0.6 mg | 15 mg | 4% | 1.8% | 2500 g |
| Vitamin H, biotin | 0.5 μg | 50 μg | 1% | 0.4% | 10000 g |
| Vitamin PP, NO | 2.3592 mg | 20 mg | 11.8% | 5.2% | 848 g |
| niacin | 0.5 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 78.8 mg | 2500 mg | 3.2% | 1.4% | 3173 g |
| Kalsium, Ca | 80.8 mg | 1000 mg | 8.1% | 3.5% | 1238 g |
| Silikon, Leres | 0.9 mg | 30 mg | 3% | 1.3% | 3333 g |
| Magnésium, Mg | 13.9 mg | 400 mg | 3.5% | 1.5% | 2878 g |
| Natrium, Na | 22.1 mg | 1300 mg | 1.7% | 0.7% | 5882 g |
| Walirang, S | 17.6 mg | 1000 mg | 1.8% | 0.8% | 5682 g |
| Fosfor, P. | 112.9 mg | 800 mg | 14.1% | 6.2% | 709 g |
| Klorin, Cl | 471.1 mg | 2300 mg | 20.5% | 9% | 488 g |
| Lacak Unsur | |||||
| Beusi, Fe | 0.6 mg | 18 mg | 3.3% | 1.4% | 3000 g |
| Iodin, abdi | 0.3 μg | 150 μg | 0.2% | 0.1% | 50000 g |
| Kobalt, Co. | 0.5 μg | 10 μg | 5% | 2.2% | 2000 g |
| Mangan, Bungbulang | 0.1335 mg | 2 mg | 6.7% | 2.9% | 1498 g |
| Tambaga, Cu | 161.8 μg | 1000 μg | 16.2% | 7.1% | 618 g |
| Molibdenum, Mo. | 3.7 μg | 70 μg | 5.3% | 2.3% | 1892 g |
| Fluorin, F | 5.2 μg | 4000 μg | 0.1% | 76923 g | |
| Chrome, Kr | 0.5 μg | 50 μg | 1% | 0.4% | 10000 g |
| Séng, Zn | 0.1712 mg | 12 mg | 1.4% | 0.6% | 7009 g |
| Karbohidrat anu tiasa dicerna | |||||
| Mono- sareng disakarida (gula) | 1.4 g | maks 100 г | |||
| Sterol | |||||
| kolesterol | 12.4 mg | maks 300 mg |
Nilai énergi 228,5 kcal.
Curd casserole sareng pasta beunghar ku vitamin sareng mineral sapertos: vitamin PP - 11,8%, fosfor - 14,1%, klorin - 20,5%, tambaga - 16,2%
- Vitamin PP ilubiung dina réaksi redoks metabolisme énergi. Asupan vitamin henteu cekap dibarengan ku gangguan kaayaan normal kulit, saluran pencernaan sareng sistem saraf.
- 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.
- tambaga mangrupikeun bagian tina énzim sareng kagiatan redoks sareng kalebet metabolisme beusi, ngarangsang nyerep protéin sareng karbohidrat. Ilubiung dina prosés nyayogikeun jaringan awak manusa ku oksigén. Kakiranganna diwujudkeun ku gangguan dina pembentukan sistem kardiovaskular sareng rorongkong, pamekaran displasia jaringan konéktip.
CALORIE JEUNG KIMIA KANDUNGAN RESEP BAHAN Curd casserole sareng pasta PER 100 g
- 345 kCal
- 169 kCal
- 399 kCal
- 0 kCal
- 0 kCal
- 661 kCal
tags: Kumaha cara masak, eusi kalori 228,5 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak Curd casserole sareng pasta, resep, kalori, nutrisi