Bahan dessert Oranyeu
| oranyeu | 6.0 (sapotong) |
| gula | 0.3 (gandum) |
| cai | 0.3 (gandum) |
Cara nyiapkeun
Mesek jeruk lengkep, ngaleupaskeun lapisan bodas handapeun kulit. Potong jeruk kana irisan kandel hiji sareng satengah cm. Tuang cai kana panci, tambahkeun gula teras lebetkeun jeruk anu dicincang. Nutupan panci kalayan tutup sareng kulub. Ngurangan panas sareng simmer salami 2 menit. Cabut irisan jeruk nganggo séndok slotted teras ngalihkeun kana piring. Bawa cairan sésana kana kulub sareng, tanpa nutupan éta, masak dugi ka sakitar 0.33 gelas cairan sésa dina panci. Tuang sirop anu dihasilkeun dina jeruk sareng tinggalkeun mendingan dina suhu kamar.
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 | 56.7 kCal | 1684 kCal | 3.4% | 6% | 2970 g |
| protéin | 0.7 g | 76 g | 0.9% | 1.6% | 10857 g |
| lemak | 0.2 g | 56 g | 0.4% | 0.7% | 28000 g |
| karbohidrat | 14 g | 219 g | 6.4% | 11.3% | 1564 g |
| asam organik | 1 g | ~ | |||
| Serat alimentary | 1.8 g | 20 g | 9% | 15.9% | 1111 g |
| cai | 81.4 g | 2273 g | 3.6% | 6.3% | 2792 g |
| lebu | 0.4 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 7.8% | 2250 g |
| Rétinol | 0.04 mg | ~ | |||
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 3.5% | 5000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 1.9% | 9000 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 7.1% | 2500 g |
| Vitamin B6, piridoksin | 0.04 mg | 2 mg | 2% | 3.5% | 5000 g |
| Vitamin B9, folat | 3.6 μg | 400 μg | 0.9% | 1.6% | 11111 g |
| Vitamin C, askorbat | 19.8 mg | 90 mg | 22% | 38.8% | 455 g |
| Vitamin E, alfa tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2.3% | 7500 g |
| Vitamin H, biotin | 0.7 μg | 50 μg | 1.4% | 2.5% | 7143 g |
| Vitamin PP, NO | 0.2162 mg | 20 mg | 1.1% | 1.9% | 9251 g |
| niacin | 0.1 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 161.3 mg | 2500 mg | 6.5% | 11.5% | 1550 g |
| Kalsium, Ca | 27.4 mg | 1000 mg | 2.7% | 4.8% | 3650 g |
| Magnésium, Mg | 10.2 mg | 400 mg | 2.6% | 4.6% | 3922 g |
| Natrium, Na | 10.7 mg | 1300 mg | 0.8% | 1.4% | 12150 g |
| Walirang, S | 7.2 mg | 1000 mg | 0.7% | 1.2% | 13889 g |
| Fosfor, P. | 17.7 mg | 800 mg | 2.2% | 3.9% | 4520 g |
| Klorin, Cl | 2.4 mg | 2300 mg | 0.1% | 0.2% | 95833 g |
| Lacak Unsur | |||||
| Bohr, B. | 144.2 μg | ~ | |||
| Beusi, Fe | 0.3 mg | 18 mg | 1.7% | 3% | 6000 g |
| Iodin, abdi | 1.6 μg | 150 μg | 1.1% | 1.9% | 9375 g |
| Kobalt, Co. | 0.8 μg | 10 μg | 8% | 14.1% | 1250 g |
| Mangan, Bungbulang | 0.024 mg | 2 mg | 1.2% | 2.1% | 8333 g |
| Tambaga, Cu | 53.7 μg | 1000 μg | 5.4% | 9.5% | 1862 g |
| Fluorin, F | 13.6 μg | 4000 μg | 0.3% | 0.5% | 29412 g |
| Séng, Zn | 0.1602 mg | 12 mg | 1.3% | 2.3% | 7491 g |
| Karbohidrat anu tiasa dicerna | |||||
| Mono- sareng disakarida (gula) | 6.2 g | maks 100 г |
Nilai énergi 56,7 kcal.
Dessert oranyeu beunghar ku vitamin sareng mineral sapertos: vitamin C - 22%
- vitamin C ilubiung dina réaksi redoks, fungsi sistem imun, ngamajukeun nyerep zat beusi. Kurangna ngakibatkeun karét leupas sareng perdarahan, irung kusabab ningkat perméabilitas sareng kameumeut kapilér getih.
Kandungan kalori sareng komposisi kimia tina bahan resép dessert jeruk PER 100 g
- 43 kCal
- 399 kCal
- 0 kCal
tags: Kumaha cara masak, eusi kalori 56,7 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode persiapan Manisan jeruk, resep, kalori, nutrisi