Bahan Asét bit
| bit | 1000.0 (gram) |
| uyah méja | 10.0 (gram) |
| cengkeh | 0.1 (gram) |
| Daun salam | 0.1 (gram) |
| cuka | 350.0 (gram) |
| gula | 15.0 (gram) |
| kacang hideung cabé | 0.1 (gram) |
Cara nyiapkeun
Beet pindang anu dikulub dipotong janten batu, irisan atanapi strip, dituang nganggo marinade panas sareng diperap 3-4 dina suhu 0-4 ° C. Teras marinade dikuras, sareng bitna diasakan ku gula. Marinade lemes tiasa dianggo pikeun ganti baju borscht sareng kanggo acar. Marinade: nempatkeun cabé, kayu manis, uyah, cengkéh, daun salam dina cai panas, kulubkeun, tinggalkeun 4-5 jam, tambahkeun cuka sareng saring. Anjeun tiasa nambihan jinten (0,1 g) kana bumbu marinade. Pikeun acar, anjeun tiasa nganggo bit anu dicincang atanapi dipanggang. Bit acar dianggo pikeun salad, borscht atanapi salaku lauk pikeun daging, lauk sareng piring sanésna.
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 | 41.6 kCal | 1684 kCal | 2.5% | 6% | 4048 g |
| protéin | 1.6 g | 76 g | 2.1% | 5% | 4750 g |
| lemak | 0.1 g | 56 g | 0.2% | 0.5% | 56000 g |
| karbohidrat | 9.1 g | 219 g | 4.2% | 10.1% | 2407 g |
| asam organik | 34.6 g | ~ | |||
| Serat alimentary | 3.7 g | 20 g | 18.5% | 44.5% | 541 g |
| cai | 126.1 g | 2273 g | 5.5% | 13.2% | 1803 g |
| lebu | 1.2 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 9 μg | 900 μg | 1% | 2.4% | 10000 g |
| Rétinol | 0.009 mg | ~ | |||
| Vitamin B1, tiamin | 0.02 mg | 1.5 mg | 1.3% | 3.1% | 7500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 5.3% | 4500 g |
| Vitamin B5, pantotenat | 0.1 mg | 5 mg | 2% | 4.8% | 5000 g |
| Vitamin B6, piridoksin | 0.06 mg | 2 mg | 3% | 7.2% | 3333 g |
| Vitamin B9, folat | 10.9 μg | 400 μg | 2.7% | 6.5% | 3670 g |
| Vitamin C, askorbat | 2.2 mg | 90 mg | 2.4% | 5.8% | 4091 g |
| Vitamin E, alfa tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.7% | 15000 g |
| Vitamin PP, NO | 0.4656 mg | 20 mg | 2.3% | 5.5% | 4296 g |
| niacin | 0.2 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 257 mg | 2500 mg | 10.3% | 24.8% | 973 g |
| Kalsium, Ca | 40.4 mg | 1000 mg | 4% | 9.6% | 2475 g |
| Magnésium, Mg | 22.1 mg | 400 mg | 5.5% | 13.2% | 1810 g |
| Natrium, Na | 41.7 mg | 1300 mg | 3.2% | 7.7% | 3118 g |
| Walirang, S | 8.3 mg | 1000 mg | 0.8% | 1.9% | 12048 g |
| Fosfor, P. | 43.1 mg | 800 mg | 5.4% | 13% | 1856 g |
| Klorin, Cl | 573.4 mg | 2300 mg | 24.9% | 59.9% | 401 g |
| Lacak Unsur | |||||
| Bohr, B. | 268.4 μg | ~ | |||
| Vanadium, V | 67.1 μg | ~ | |||
| Beusi, Fe | 1.4 mg | 18 mg | 7.8% | 18.8% | 1286 g |
| Iodin, abdi | 6.7 μg | 150 μg | 4.5% | 10.8% | 2239 g |
| Kobalt, Co. | 2.1 μg | 10 μg | 21% | 50.5% | 476 g |
| Mangan, Bungbulang | 0.6348 mg | 2 mg | 31.7% | 76.2% | 315 g |
| Tambaga, Cu | 136.6 μg | 1000 μg | 13.7% | 32.9% | 732 g |
| Molibdenum, Mo. | 10.6 μg | 70 μg | 15.1% | 36.3% | 660 g |
| Nikel, Ni | 13.4 μg | ~ | |||
| Rubidium, rb | 434.2 μg | ~ | |||
| Fluorin, F | 19.2 μg | 4000 μg | 0.5% | 1.2% | 20833 g |
| Chrome, Kr | 19.2 μg | 50 μg | 38.4% | 92.3% | 260 g |
| Séng, Zn | 0.4127 mg | 12 mg | 3.4% | 8.2% | 2908 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 0.08 g | ~ | |||
| Mono- sareng disakarida (gula) | 6.8 g | maks 100 г |
Nilai énergi 41,6 kcal.
Beets pickled beunghar vitamin sareng mineral sapertos: klorin - 24,9%, kobalt - 21%, mangan - 31,7%, tambaga - 13,7%, molibdenum - 15,1%, kromium - 38,4%
- 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.
- 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.
- molybdenum mangrupikeun kofaktor tina seueur énzim anu nyayogikeun metabolisme asam amino anu ngandung walirang, purin sareng pirimidin.
- Chrome ilubiung dina pangaturan tingkat glukosa getih, ningkatkeun pangaruh insulin. Kurangna ngakibatkeun turunna kasabaran glukosa.
CALORIE JEUNG KIMIA KANDUNGAN RESEP BAHAN RÉJÉ Asét bit 100 g
- 42 kCal
- 0 kCal
- 0 kCal
- 313 kCal
- 11 kCal
- 399 kCal
- 255 kCal
tags: Kumaha cara masak, eusi kalori 41,6 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak Bit acuk, resep, kalori, nutrisi