Bahan-bahan Kantong jeruk sareng krim
| oranyeu | 2.0 (sapotong) |
| gula | 1.0 (méja séndok) |
| gelatin anu tiasa didahar | 10.0 (gram) |
| krim | 1.0 (gandum) |
| vanillin | 0.2 (séndok téh) |
| cai | 0.5 (gandum) |
Cara nyiapkeun
Bilas jeruk, potong satengah, gently squeeze kaluar jus, miceun bubur sésana. Kulub cai, tambahkeun gula, jus jeruk jeung gelatin ngabareuhan. Nalika gelatin leyur, aduk cair, tiis, tambahkeun krim dikocok jeung vanili. Eusian mesek tina jeruk squeezed jeung krim disusun jeung tiis dina kulkas.
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 | 118.9 kCal | 1684 kCal | 7.1% | 6% | 1416 g |
| protéin | 3.1 g | 76 g | 4.1% | 3.4% | 2452 g |
| lemak | 8 g | 56 g | 14.3% | 12% | 700 g |
| karbohidrat | 9.2 g | 219 g | 4.2% | 3.5% | 2380 g |
| asam organik | 0.7 g | ~ | |||
| Serat alimentary | 0.8 g | 20 g | 4% | 3.4% | 2500 g |
| cai | 49 g | 2273 g | 2.2% | 1.9% | 4639 g |
| lebu | 0.2 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 9.3% | 900 g |
| Rétinol | 0.1 mg | ~ | |||
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 1.7% | 5000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2.4% | 3600 g |
| Vitamin B4, kolin | 18.8 mg | 500 mg | 3.8% | 3.2% | 2660 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 3.4% | 2500 g |
| Vitamin B6, piridoksin | 0.04 mg | 2 mg | 2% | 1.7% | 5000 g |
| Vitamin B9, folat | 4.7 μg | 400 μg | 1.2% | 1% | 8511 g |
| Vitamin B12, kobalamin | 0.2 μg | 3 μg | 6.7% | 5.6% | 1500 g |
| Vitamin C, askorbat | 20.9 mg | 90 mg | 23.2% | 19.5% | 431 g |
| Vitamin D, kalsipolol | 0.05 μg | 10 μg | 0.5% | 0.4% | 20000 g |
| Vitamin E, alfa tocopherol, TE | 0.3 mg | 15 mg | 2% | 1.7% | 5000 g |
| Vitamin H, biotin | 1.9 μg | 50 μg | 3.8% | 3.2% | 2632 g |
| Vitamin PP, NO | 0.6146 mg | 20 mg | 3.1% | 2.6% | 3254 g |
| niacin | 0.1 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 112.9 mg | 2500 mg | 4.5% | 3.8% | 2214 g |
| Kalsium, Ca | 51.8 mg | 1000 mg | 5.2% | 4.4% | 1931 g |
| Magnésium, Mg | 7.7 mg | 400 mg | 1.9% | 1.6% | 5195 g |
| Natrium, Na | 32.2 mg | 1300 mg | 2.5% | 2.1% | 4037 g |
| Walirang, S | 3.1 mg | 1000 mg | 0.3% | 0.3% | 32258 g |
| Fosfor, P. | 37.6 mg | 800 mg | 4.7% | 4% | 2128 g |
| Klorin, Cl | 29.5 mg | 2300 mg | 1.3% | 1.1% | 7797 g |
| Lacak Unsur | |||||
| Bohr, B. | 62.3 μg | ~ | |||
| Beusi, Fe | 0.2 mg | 18 mg | 1.1% | 0.9% | 9000 g |
| Iodin, abdi | 4.2 μg | 150 μg | 2.8% | 2.4% | 3571 g |
| Kobalt, Co. | 0.5 μg | 10 μg | 5% | 4.2% | 2000 g |
| Mangan, Bungbulang | 0.0116 mg | 2 mg | 0.6% | 0.5% | 17241 g |
| Tambaga, Cu | 31.5 μg | 1000 μg | 3.2% | 2.7% | 3175 g |
| Molibdenum, Mo. | 2 μg | 70 μg | 2.9% | 2.4% | 3500 g |
| Selenium, Upami | 0.2 μg | 55 μg | 0.4% | 0.3% | 27500 g |
| Fluorin, F | 12.6 μg | 4000 μg | 0.3% | 0.3% | 31746 g |
| Séng, Zn | 0.1719 mg | 12 mg | 1.4% | 1.2% | 6981 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 0.01 g | ~ | |||
| Mono- sareng disakarida (gula) | 2.8 g | maks 100 г |
Nilai énergi 118,9 kcal.
Karanjang jeruk kalayan krim beunghar vitamin sareng mineral sapertos: vitamin A - 11,1%, vitamin C - 23,2%
- vitamin A tanggung jawab ngembangkeun normal, fungsi réproduktif, kaséhatan kulit sareng panon, sareng ngajaga kekebalan.
- 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.
KALORI JEUNG KUMPULAN KIMIA RESEP BAHAN karinjang jeruk sareng krim PER 100 g
- 43 kCal
- 399 kCal
- 355 kCal
- 119 kCal
- 0 kCal
- 0 kCal
tags: Kumaha cara masak, eusi kalori 118,9 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak Goréng jeruk sareng krim, resep, kalori, nutrisi