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 | 34.162 g | maks 1.9 Đł | |||
| lemak trans monounsaturated | 29.638 g | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 24.75 g | maks 18.7 Đł | |||
| 14: 0 MyRistic | 0.104 g | ~ | |||
| 15: 0 Pentadecanoic | 0.037 g | ~ | |||
| 16: 0 Palmitic | 11.178 g | ~ | |||
| 17-0 margarin | 0.124 g | ~ | |||
| 18: 0 Stearin | 12.589 g | ~ | |||
| 20: 0 Arachinik | 0.354 g | ~ | |||
| 22: 0 Begénic | 0.365 g | ~ | |||
| Asam lemak tak jenuh tunggal | 61.248 g | mnt 16.8 Đł | 364.6% | 41.2% | |
| 16: 1 Palmitoleic | 0.085 g | ~ | |||
| 16:1 ci | 0.085 g | ~ | |||
| 18:1 Olein (omega-9) | 61.125 g | ~ | |||
| 18:1 ci | 31.487 g | ~ | |||
| 18: 1 kasurupan | 29.638 g | ~ | |||
| 20: 1 Gadolik (omega-9) | 0.037 g | ~ | |||
| Asam lemak polimaturaturasi | 9.295 g | ti 11.2 mun 20.6 | 83% | 9.4% | |
| 18: 2 Linoleik | 8.591 g | ~ | |||
| 18: 2 isomer campuran | 4.029 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 4.562 g | ~ | |||
| 18: 3 Linolenik | 0.209 g | ~ | |||
| 18: 3 Omega-3, alfa linolenic | 0.209 g | ~ | |||
| 18: 3 trans (isomer sanésna) | 0.495 g | ~ | |||
| asam lemak omega-3 | 0.209 g | ti 0.9 mun 3.7 | 23.2% | 2.6% | |
| asam lemak omega-6 | 4.562 g | ti 4.7 mun 16.8 | 97.1% | 11% |
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), pikeun industri pangan 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 caloric 884 kcal, komposisi kimiawi, nilai gizi, vitamin, mineral, naon gunana minyak Kedelai (sawaréh hydrogenated), pikeun industri pangan, kalori, gizi, sipat mangpaat Minyak Kedelai (sawaréh hydrogenated), pikeun industri pangan.