Bahan-bahan Diadu macét céri
| buah ceri | 1000.0 (gram) |
| gula | 1000.0 (gram) |
| cai | 1.0 (gandum) |
Cara nyiapkeun
Ngumbah berry, angkat siki, tambahkeun sirop gula sareng masak dina 1 panarimaan dugi ka lembut.
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 | 219.4 kCal | 1684 kCal | 13% | 5.9% | 768 g |
| protéin | 0.3 g | 76 g | 0.4% | 0.2% | 25333 g |
| lemak | 0.07 g | 56 g | 0.1% | 80000 g | |
| karbohidrat | 58 g | 219 g | 26.5% | 12.1% | 378 g |
| asam organik | 0.5 g | ~ | |||
| Serat alimentary | 0.6 g | 20 g | 3% | 1.4% | 3333 g |
| cai | 39.9 g | 2273 g | 1.8% | 0.8% | 5697 g |
| lebu | 0.2 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 1.5% | 3000 g |
| Rétinol | 0.03 mg | ~ | |||
| Vitamin B1, tiamin | 0.009 mg | 1.5 mg | 0.6% | 0.3% | 16667 g |
| Vitamin B2, riboflavin | 0.009 mg | 1.8 mg | 0.5% | 0.2% | 20000 g |
| Vitamin B5, pantotenat | 0.02 mg | 5 mg | 0.4% | 0.2% | 25000 g |
| Vitamin B6, piridoksin | 0.02 mg | 2 mg | 1% | 0.5% | 10000 g |
| Vitamin B9, folat | 1.8 μg | 400 μg | 0.5% | 0.2% | 22222 g |
| Vitamin C, askorbat | 2.1 mg | 90 mg | 2.3% | 1% | 4286 g |
| Vitamin E, alfa tocopherol, TE | 0.3 mg | 15 mg | 2% | 0.9% | 5000 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.1% | 50000 g |
| Vitamin PP, NO | 0.1498 mg | 20 mg | 0.7% | 0.3% | 13351 g |
| niacin | 0.1 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 90.1 mg | 2500 mg | 3.6% | 1.6% | 2775 g |
| Kalsium, Ca | 13.6 mg | 1000 mg | 1.4% | 0.6% | 7353 g |
| Magnésium, Mg | 8.6 mg | 400 mg | 2.2% | 1% | 4651 g |
| Natrium, Na | 7.5 mg | 1300 mg | 0.6% | 0.3% | 17333 g |
| Walirang, S | 2 mg | 1000 mg | 0.2% | 0.1% | 50000 g |
| Fosfor, P. | 9.7 mg | 800 mg | 1.2% | 0.5% | 8247 g |
| Klorin, Cl | 2.7 mg | 2300 mg | 0.1% | 85185 g | |
| Lacak Unsur | |||||
| Bohr, B. | 42.3 μg | ~ | |||
| Vanadium, V | 8.5 μg | ~ | |||
| Beusi, Fe | 0.3 mg | 18 mg | 1.7% | 0.8% | 6000 g |
| Iodin, abdi | 0.7 μg | 150 μg | 0.5% | 0.2% | 21429 g |
| Kobalt, Co. | 0.3 μg | 10 μg | 3% | 1.4% | 3333 g |
| Mangan, Bungbulang | 0.0271 mg | 2 mg | 1.4% | 0.6% | 7380 g |
| Tambaga, Cu | 33.8 μg | 1000 μg | 3.4% | 1.5% | 2959 g |
| Molibdenum, Mo. | 3.4 μg | 70 μg | 4.9% | 2.2% | 2059 g |
| Nikel, Ni | 5.1 μg | ~ | |||
| Rubidium, rb | 26.1 μg | ~ | |||
| Fluorin, F | 4.4 μg | 4000 μg | 0.1% | 90909 g | |
| Chrome, Kr | 2.4 μg | 50 μg | 4.8% | 2.2% | 2083 g |
| Séng, Zn | 0.1015 mg | 12 mg | 0.8% | 0.4% | 11823 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 0.03 g | ~ | |||
| Mono- sareng disakarida (gula) | 3.4 g | maks 100 г |
Nilai énergi 219,4 kcal.
CALORIE JEUNG KIMIA BAHAN RESEP RESEP DIadu jam céri PER 100 g
- 52 kCal
- 399 kCal
- 0 kCal
tags: Kumaha cara masak, nilai kalori 219,4 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, metode persiapan Diadu jam céri, resep, kalori, nutrisi