Bahan saos krim haseum sareng tomat
| krim | 1000.0 (gram) |
| mantega | 50.0 (gram) |
| tipung gandum, premium | 50.0 (gram) |
| némpelkeun tomat | 100.0 (gram) |
Cara nyiapkeun
Pikeun nyiapkeun saos numutkeun kolom I, puree tomat ditambihan kana tipung anu tumis dina mentega sareng tumis diteruskeun salami 7-10 menit. Sautéing anu parantos réngsé, tiis kana 70 ° C, dilebur ku krim haseum panas; numutkeun kolom II sareng III, puree tomat dikulub dugi ka satengah volume aslina, digabungkeun sareng saos krim haseum. Saosna dikulub, disaring teras dikulub. "Saos krim haseum sareng tomat panas" disiapkeun ditambah ku cabe beureum taneuh (2 g per 1000 g). Anggo saos kanggo masak piring sayuran dipanggang.
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 | 305.8 kCal | 1684 kCal | 18.2% | 6% | 551 g |
| protéin | 3 g | 76 g | 3.9% | 1.3% | 2533 g |
| lemak | 29.5 g | 56 g | 52.7% | 17.2% | 190 g |
| karbohidrat | 7.6 g | 219 g | 3.5% | 1.1% | 2882 g |
| asam organik | 0.2 g | ~ | |||
| Serat alimentary | 0.1 g | 20 g | 0.5% | 0.2% | 20000 g |
| cai | 6.8 g | 2273 g | 0.3% | 0.1% | 33426 g |
| lebu | 0.3 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 10.9% | 300 g |
| Rétinol | 0.3 mg | ~ | |||
| Vitamin B1, tiamin | 0.04 mg | 1.5 mg | 2.7% | 0.9% | 3750 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 1.8% | 1800 g |
| Vitamin B4, kolin | 105.8 mg | 500 mg | 21.2% | 6.9% | 473 g |
| Vitamin B5, pantotenat | 0.02 mg | 5 mg | 0.4% | 0.1% | 25000 g |
| Vitamin B6, piridoksin | 0.07 mg | 2 mg | 3.5% | 1.1% | 2857 g |
| Vitamin B9, folat | 8.3 μg | 400 μg | 2.1% | 0.7% | 4819 g |
| Vitamin B12, kobalamin | 0.3 μg | 3 μg | 10% | 3.3% | 1000 g |
| Vitamin C, askorbat | 4.5 mg | 90 mg | 5% | 1.6% | 2000 g |
| Vitamin D, kalsipolol | 0.1 μg | 10 μg | 1% | 0.3% | 10000 g |
| Vitamin E, alfa tocopherol, TE | 0.7 mg | 15 mg | 4.7% | 1.5% | 2143 g |
| Vitamin H, biotin | 3.1 μg | 50 μg | 6.2% | 2% | 1613 g |
| Vitamin PP, NO | 0.798 mg | 20 mg | 4% | 1.3% | 2506 g |
| niacin | 0.3 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 162.1 mg | 2500 mg | 6.5% | 2.1% | 1542 g |
| Kalsium, Ca | 71.8 mg | 1000 mg | 7.2% | 2.4% | 1393 g |
| Silikon, Leres | 0.2 mg | 30 mg | 0.7% | 0.2% | 15000 g |
| Magnésium, Mg | 10.6 mg | 400 mg | 2.7% | 0.9% | 3774 g |
| Natrium, Na | 28.8 mg | 1300 mg | 2.2% | 0.7% | 4514 g |
| Walirang, S | 3.1 mg | 1000 mg | 0.3% | 0.1% | 32258 g |
| Fosfor, P. | 59.8 mg | 800 mg | 7.5% | 2.5% | 1338 g |
| Klorin, Cl | 50.7 mg | 2300 mg | 2.2% | 0.7% | 4536 g |
| Lacak Unsur | |||||
| Aluminium, Al | 46.1 μg | ~ | |||
| Bohr, B. | 1.6 μg | ~ | |||
| Vanadium, V | 4 μg | ~ | |||
| Beusi, Fe | 0.5 mg | 18 mg | 2.8% | 0.9% | 3600 g |
| Iodin, abdi | 5.8 μg | 150 μg | 3.9% | 1.3% | 2586 g |
| Kobalt, Co. | 0.3 μg | 10 μg | 3% | 1% | 3333 g |
| Mangan, Bungbulang | 0.0276 mg | 2 mg | 1.4% | 0.5% | 7246 g |
| Tambaga, Cu | 20.8 μg | 1000 μg | 2.1% | 0.7% | 4808 g |
| Molibdenum, Mo. | 4.6 μg | 70 μg | 6.6% | 2.2% | 1522 g |
| Nikel, Ni | 0.1 μg | ~ | |||
| Anjog, Sn | 0.2 μg | ~ | |||
| Selenium, Upami | 0.5 μg | 55 μg | 0.9% | 0.3% | 11000 g |
| Titan, anjeun | 0.5 μg | ~ | |||
| Fluorin, F | 12.4 μg | 4000 μg | 0.3% | 0.1% | 32258 g |
| Chrome, Kr | 0.1 μg | 50 μg | 0.2% | 0.1% | 50000 g |
| Séng, Zn | 0.2312 mg | 12 mg | 1.9% | 0.6% | 5190 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 3.1 g | ~ | |||
| Mono- sareng disakarida (gula) | 1.7 g | maks 100 г |
Nilai énergi 305,8 kcal.
Saos krim haseum sareng tomat beunghar vitamin sareng mineral sapertos: vitamin A - 33,3%, kolin - 21,2%
- vitamin A tanggung jawab ngembangkeun normal, fungsi réproduktif, kaséhatan kulit sareng panon, sareng ngajaga kekebalan.
- dicampur mangrupikeun bagian tina lésitin, ngagaduhan peranan dina sintésis sareng metabolisme fosfolipid dina ati, mangrupikeun sumber gugus métil bébas, janten faktor lipotropik.
CALORIE JEUNG KIMIA KANDUNGAN RESEP BAHAN RESEP asem krim sareng tomat PER 100 g
- 162 kCal
- 661 kCal
- 334 kCal
- 102 kCal
tags: Kumaha cara masak, eusi kalori 305,8 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode masak saos krim haseum sareng tomat, resep, kalori, nutrisi