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 | 884 kCal | 1684 kCal | 52.5% | 5.9% | 190 g |
| lemak | 100 g | 56 g | 178.6% | 20.2% | 56 g |
| vitamin | |||||
| Vitamin B4, kolin | 0.2 mg | 500 mg | 250000 g | ||
| Vitamin E, alfa tocopherol, TE | 8.1 mg | 15 mg | 54% | 6.1% | 185 g |
| Vitamin K, phylloquinone | 24.7 ÎĽg | 120 ÎĽg | 20.6% | 2.3% | 486 g |
| Sterol | |||||
| Fitosterol | 132 mg | ~ | |||
| Asam lemak | |||||
| Transgender | 10.755 g | maks 1.9 Đł | |||
| lemak trans monounsaturated | 8.308 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 15.341 g | maks 18.7 Đł | |||
| 14: 0 MyRistic | 0.094 g | ~ | |||
| 16: 0 Palmitic | 10.154 g | ~ | |||
| 17-0 margarin | 0.086 g | ~ | |||
| 18: 0 Stearin | 4.346 g | ~ | |||
| 20: 0 Arachinik | 0.325 g | ~ | |||
| 22: 0 Begénic | 0.336 g | ~ | |||
| Asam lemak tak jenuh tunggal | 34.63 g | mnt 16.8 Đł | 206.1% | 23.3% | |
| 16: 1 Palmitoleic | 0.095 g | ~ | |||
| 16:1 ci | 0.095 g | ~ | |||
| 18:1 Olein (omega-9) | 34.535 g | ~ | |||
| 18:1 ci | 26.228 g | ~ | |||
| 18: 1 kasurupan | 8.308 g | ~ | |||
| Asam lemak polimaturaturasi | 45.228 g | ti 11.2 mun 20.6 | 219.6% | 24.8% | |
| 18: 2 Linoleik | 40.953 g | ~ | |||
| 18: 2 isomer campuran | 2.01 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 38.944 g | ~ | |||
| 18: 3 Linolenik | 3.837 g | ~ | |||
| 18: 3 Omega-3, alfa linolenic | 3.837 g | ~ | |||
| 18: 3 trans (isomer sanésna) | 0.438 g | ~ | |||
| asam lemak omega-3 | 3.837 g | ti 0.9 mun 3.7 | 103.7% | 11.7% | |
| asam lemak omega-6 | 38.944 g | ti 4.7 mun 16.8 | 231.8% | 26.2% |
Nilai Ă©nergi 884 kcal.
- cangkir = 218 g (1927.1 kCal)
- sudu = 13.6 g (120.2 kCal)
- tsp = 4.5 g (39.8 kCal)
Minyak kedele (sawaréh dihidrogénisasi sareng beku), pikeun industri pangan, pikeun kagorengan bersih beunghar ku vitamin sareng mineral sapertos: vitamin E - 54%, vitamin K - 20,6%
- vitamin E ngagaduhan sipat antioksidan, diperyogikeun pikeun fungsi gonad, otot jantung, mangrupikeun penstabil universal mémbran sél. Kalayan kakurangan vitamin E, hemolisis érythrocytes sareng gangguan neurologis katénjo.
- vitamin K ngatur pembekuan getih. Kurangna vitamin K ngabalukarkeun kanaékan waktos pembekuan getih, eusi prothrombin anu diturunkeun dina getih.
tags: eusi kalori 884 kcal, komposisi kimia, nilai gizi, vitamin, mineral, naon gunana minyak kedele (sawaréh dihidrogénisasi sareng beku), pikeun industri pangan, pikeun kagorengan bersih, kalori, nutrisi, sipat mangpaat minyak kedelai (sawaréh dihidrogénisasi sareng beku) , pikeun industri pangan, pikeun kagorengan bersih