Bahan Bakso lauk
| pikeperch | 135.0 (gram) |
| roti gandum | 13.0 (gram) |
| sapi susu | 20.0 (gram) |
| bawang | 17.0 (gram) |
| tipung gandum, premium | 8.0 (gram) |
| minyak kembang | 8.0 (gram) |
| sangu pindang | 150.0 (gram) |
| Saos tomat | 75.0 (gram) |
Cara nyiapkeun
'The tetengger dibikeun pikeun cod, gutted na headless perch. Fillets tanpa kulit jeung tulang potong buah, dialirkeun dua kali ngaliwatan coét daging babarengan jeung bawang jeung roti gandum soaked dina susu atawa cai. Tambahkeun uyah, taneuh cabe hideung kana massa hasilna, campur ogé sarta ngabentuk bal 3-5 PCS. per porsi, breaded dina tipung, goreng, dituang jeung saos, tambahkeun cai (10% tina beurat saos) jeung stew pikeun 10-15 menit piring bisa disiapkeun ku ngaganti roti jeung sangu steamed dina laju peletakan atah béas dina jumlah 5 jeung 4 g, masing-masing kolom II jeung III. Béas diwanohkeun kana massa cutlet rengse dina bentuk chilled. Dina pakansi, bakso dituang sareng saos anu dikukus. Lauk - sangu pindang, kentang pindang, kentang mashed. Saos - tomat, tomat jeung sayuran, krim haseum jeung tomat.
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 | 303.5 kCal | 1684 kCal | 18% | 5.9% | 555 g |
| protéin | 12.6 g | 76 g | 16.6% | 5.5% | 603 g |
| lemak | 7.9 g | 56 g | 14.1% | 4.6% | 709 g |
| karbohidrat | 48.6 g | 219 g | 22.2% | 7.3% | 451 g |
| asam organik | 0.4 g | ~ | |||
| Serat alimentary | 0.6 g | 20 g | 3% | 1% | 3333 g |
| cai | 72.1 g | 2273 g | 3.2% | 1.1% | 3153 g |
| lebu | 1.5 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 3.3% | 1000 g |
| Rétinol | 0.09 mg | ~ | |||
| Vitamin B1, tiamin | 0.09 mg | 1.5 mg | 6% | 2% | 1667 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 1.6% | 2000 g |
| Vitamin B4, kolin | 38.2 mg | 500 mg | 7.6% | 2.5% | 1309 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 1.3% | 2500 g |
| Vitamin B6, piridoksin | 0.1 mg | 2 mg | 5% | 1.6% | 2000 g |
| Vitamin B9, folat | 15.7 μg | 400 μg | 3.9% | 1.3% | 2548 g |
| Vitamin B12, kobalamin | 0.02 μg | 3 μg | 0.7% | 0.2% | 15000 g |
| Vitamin C, askorbat | 7.7 mg | 90 mg | 8.6% | 2.8% | 1169 g |
| Vitamin D, kalsipolol | 0.003 μg | 10 μg | 333333 g | ||
| Vitamin E, alfa tocopherol, TE | 3.1 mg | 15 mg | 20.7% | 6.8% | 484 g |
| Vitamin H, biotin | 1.8 μg | 50 μg | 3.6% | 1.2% | 2778 g |
| Vitamin PP, NO | 3.7916 mg | 20 mg | 19% | 6.3% | 527 g |
| niacin | 1.7 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 273.4 mg | 2500 mg | 10.9% | 3.6% | 914 g |
| Kalsium, Ca | 28 mg | 1000 mg | 2.8% | 0.9% | 3571 g |
| Silikon, Leres | 48.6 mg | 30 mg | 162% | 53.4% | 62 g |
| Magnésium, Mg | 41.2 mg | 400 mg | 10.3% | 3.4% | 971 g |
| Natrium, Na | 45.3 mg | 1300 mg | 3.5% | 1.2% | 2870 g |
| Walirang, S | 73.9 mg | 1000 mg | 7.4% | 2.4% | 1353 g |
| Fosfor, P. | 158.3 mg | 800 mg | 19.8% | 6.5% | 505 g |
| Klorin, Cl | 66.9 mg | 2300 mg | 2.9% | 1% | 3438 g |
| Lacak Unsur | |||||
| Aluminium, Al | 61.3 μg | ~ | |||
| Bohr, B. | 71.9 μg | ~ | |||
| Vanadium, V | 3.6 μg | ~ | |||
| Beusi, Fe | 1.2 mg | 18 mg | 6.7% | 2.2% | 1500 g |
| Iodin, abdi | 12.6 μg | 150 μg | 8.4% | 2.8% | 1190 g |
| Kobalt, Co. | 5.4 μg | 10 μg | 54% | 17.8% | 185 g |
| Litium, Li | 0.04 μg | ~ | |||
| Mangan, Bungbulang | 0.6807 mg | 2 mg | 34% | 11.2% | 294 g |
| Tambaga, Cu | 159.8 μg | 1000 μg | 16% | 5.3% | 626 g |
| Molibdenum, Mo. | 3.9 μg | 70 μg | 5.6% | 1.8% | 1795 g |
| Nikel, Ni | 3 μg | ~ | |||
| Anjog, Sn | 0.9 μg | ~ | |||
| Rubidium, rb | 26.7 μg | ~ | |||
| Selenium, Upami | 0.3 μg | 55 μg | 0.5% | 0.2% | 18333 g |
| Strontium, Sr. | 1 μg | ~ | |||
| Titan, anjeun | 0.4 μg | ~ | |||
| Fluorin, F | 40.5 μg | 4000 μg | 1% | 0.3% | 9877 g |
| Chrome, Kr | 14.2 μg | 50 μg | 28.4% | 9.4% | 352 g |
| Séng, Zn | 0.9767 mg | 12 mg | 8.1% | 2.7% | 1229 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 43.8 g | ~ | |||
| Mono- sareng disakarida (gula) | 4.4 g | maks 100 г | |||
| Sterol | |||||
| kolesterol | 21.8 mg | maks 300 mg |
Nilai énergi 303,5 kcal.
Fishballs Lauk beunghar ku vitamin sareng mineral sapertos: vitamin E - 20,7%, vitamin PP - 19%, silikon - 162%, fosfor - 19,8%, kobalt - 54%, mangan - 34%, tambaga - 16%, kromium - 28,4%
- vitamin E ngagaduhan sipat antioksidan, diperyogikeun pikeun fungsi gonad, otot jantung, mangrupikeun penstabil universal mémbran sél. Kalayan kakurangan vitamin E, hemolisis érythrocytes sareng gangguan neurologis katénjo.
- Vitamin PP ilubiung dina réaksi redoks metabolisme énergi. Asupan vitamin henteu cekap dibarengan ku gangguan kaayaan normal kulit, saluran pencernaan sareng sistem saraf.
- Silicon kaasup kana komponén struktural dina glikosaminoglikan sareng ngarangsang sintésis kolagén.
- 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.
- kobalt mangrupikeun bagian tina vitamin B12. Ngaktipkeun énzim metabolisme asam lemak sareng metabolisme asam folat.
- mangan ilubiung dina pembentukan tulang sareng jaringan konéktip, mangrupikeun bagian tina énzim anu kalibet dina metabolisme asam amino, karbohidrat, katekolamin; penting pisan pikeun sintésis koléstérol sareng nukléotida. Konsumsi anu henteu cekap dibarengan ku kalambatan pertumbuhan, gangguan dina sistem réproduktif, ningkat kameumeutna jaringan tulang, gangguan karbohidrat sareng metabolisme lipid.
- 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.
- Chrome ilubiung dina pangaturan tingkat glukosa getih, ningkatkeun pangaruh insulin. Kurangna ngakibatkeun turunna kasabaran glukosa.
Kandungan kalori sareng komposisi kimia tina bahan resép bakso lauk PER 100 g
- 84 kCal
- 235 kCal
- 60 kCal
- 41 kCal
- 334 kCal
- 899 kCal
- 116 kCal
- 99 kCal
tags: Kumaha cara masak, eusi kalori 303,5 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak Bakso lauk, resep, kalori, nutrisi