Bahan Sup sareng curd
| pondok pondok kandel 9% | 1.5 (gandum) |
| endog hayam | 3.0 (sapotong) |
| gula | 1.0 (gandum) |
| mantega | 50.0 (gram) |
| tipung gandum, premium | 2.5 (gandum) |
| sodah | 0.5 (séndok téh) |
| uyah méja | 1.0 (séndok téh) |
Cara nyiapkeun
Ngeusian: campur kéju pondok sareng mantega (satengah norma), 0.5 cangkir gula sareng 1 endog, gosok sadayana sareng kulkas. Adonan: giling 2 endog sareng 0.5 cangkir gula, tambahkeun baking soda sareng uyah, tambahkeun 2 gelas tipung sareng satengah mantega. Knead adonan, gulung kana kotak 10 cm, pasang eusian sareng tilep kana segitiga. Tempat dina loyang anu diseuseuh sareng taburkeun tipung. Panggang dina oven salami 15 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 | 244.1 kCal | 1684 kCal | 14.5% | 5.9% | 690 g |
| protéin | 9.6 g | 76 g | 12.6% | 5.2% | 792 g |
| lemak | 7.9 g | 56 g | 14.1% | 5.8% | 709 g |
| karbohidrat | 35.8 g | 219 g | 16.3% | 6.7% | 612 g |
| asam organik | 47.8 g | ~ | |||
| Serat alimentary | 1.3 g | 20 g | 6.5% | 2.7% | 1538 g |
| cai | 34.1 g | 2273 g | 1.5% | 0.6% | 6666 g |
| lebu | 0.7 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 4.1% | 1000 g |
| Rétinol | 0.09 mg | ~ | |||
| Vitamin B1, tiamin | 0.05 mg | 1.5 mg | 3.3% | 1.4% | 3000 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 4.5% | 900 g |
| Vitamin B4, kolin | 45.4 mg | 500 mg | 9.1% | 3.7% | 1101 g |
| Vitamin B5, pantotenat | 0.2 mg | 5 mg | 4% | 1.6% | 2500 g |
| Vitamin B6, piridoksin | 0.06 mg | 2 mg | 3% | 1.2% | 3333 g |
| Vitamin B9, folat | 7.5 μg | 400 μg | 1.9% | 0.8% | 5333 g |
| Vitamin B12, kobalamin | 0.07 μg | 3 μg | 2.3% | 0.9% | 4286 g |
| Vitamin C, askorbat | 0.07 mg | 90 mg | 0.1% | 128571 g | |
| Vitamin D, kalsipolol | 0.3 μg | 10 μg | 3% | 1.2% | 3333 g |
| Vitamin E, alfa tocopherol, TE | 1 mg | 15 mg | 6.7% | 2.7% | 1500 g |
| Vitamin H, biotin | 3.1 μg | 50 μg | 6.2% | 2.5% | 1613 g |
| Vitamin PP, NO | 1.9936 mg | 20 mg | 10% | 4.1% | 1003 g |
| niacin | 0.4 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 78.5 mg | 2500 mg | 3.1% | 1.3% | 3185 g |
| Kalsium, Ca | 60.9 mg | 1000 mg | 6.1% | 2.5% | 1642 g |
| Silikon, Leres | 0.9 mg | 30 mg | 3% | 1.2% | 3333 g |
| Magnésium, Mg | 11.6 mg | 400 mg | 2.9% | 1.2% | 3448 g |
| Natrium, Na | 35.9 mg | 1300 mg | 2.8% | 1.1% | 3621 g |
| Walirang, S | 41.7 mg | 1000 mg | 4.2% | 1.7% | 2398 g |
| Fosfor, P. | 101.9 mg | 800 mg | 12.7% | 5.2% | 785 g |
| Klorin, Cl | 757.3 mg | 2300 mg | 32.9% | 13.5% | 304 g |
| Lacak Unsur | |||||
| Aluminium, Al | 247.3 μg | ~ | |||
| Bohr, B. | 8.7 μg | ~ | |||
| Vanadium, V | 21.2 μg | ~ | |||
| Beusi, Fe | 0.8 mg | 18 mg | 4.4% | 1.8% | 2250 g |
| Iodin, abdi | 3 μg | 150 μg | 2% | 0.8% | 5000 g |
| Kobalt, Co. | 1.9 μg | 10 μg | 19% | 7.8% | 526 g |
| Mangan, Bungbulang | 0.1412 mg | 2 mg | 7.1% | 2.9% | 1416 g |
| Tambaga, Cu | 37.8 μg | 1000 μg | 3.8% | 1.6% | 2646 g |
| Molibdenum, Mo. | 5.1 μg | 70 μg | 7.3% | 3% | 1373 g |
| Nikel, Ni | 0.5 μg | ~ | |||
| Anjog, Sn | 1.2 μg | ~ | |||
| Selenium, Upami | 1.4 μg | 55 μg | 2.5% | 1% | 3929 g |
| Titan, anjeun | 2.6 μg | ~ | |||
| Fluorin, F | 12.4 μg | 4000 μg | 0.3% | 0.1% | 32258 g |
| Chrome, Kr | 1 μg | 50 μg | 2% | 0.8% | 5000 g |
| Séng, Zn | 0.3218 mg | 12 mg | 2.7% | 1.1% | 3729 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 14 g | ~ | |||
| Mono- sareng disakarida (gula) | 1.3 g | maks 100 г | |||
| Sterol | |||||
| kolesterol | 78.4 mg | maks 300 mg |
Nilai énergi 244,1 kcal.
Kéju kéju beunghar vitamin sareng mineral sapertos: vitamin B2 - 11,1%, fosfor - 12,7%, klorin - 32,9%, kobalt - 19%
- vitamin B2 ilubiung dina réaksi redoks, ningkatkeun sensitipitas warna tina analisa visual sareng adaptasi poék. Asupan vitamin B2 anu henteu cekap dibarengan ku palanggaran kaayaan kulit, mémbran mukosa, lampu anu ngarusak sareng paningal surup.
- 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.
- kobalt mangrupikeun bagian tina vitamin B12. Ngaktipkeun énzim metabolisme asam lemak sareng metabolisme asam folat.
Eusi kalori JEUNG KUMPULAN KIMIA RESEP BAHAN Scoops kalayan kéju pondok PER 100 g
- 169 kCal
- 157 kCal
- 399 kCal
- 661 kCal
- 334 kCal
- 0 kCal
- 0 kCal
tags: Kumaha cara masak, eusi kalori 244,1 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak kéju Curd, resep, kalori, nutrisi