Bahan Zucchini puree
| waluh | 1000.0 (gram) |
| mantega | 50.0 (gram) |
| krim | 1.0 (gandum) |
| uyah méja | 0.5 (séndok téh) |
| peterseli | 1.0 (méja séndok) |
Cara nyiapkeun
Potong zucchini anu dikupas, rebus, tambahkeun mantega sareng krim haseum. Taburkeun kentang tumbuk anu dihasilkeun kalayan bumbu dicincang halus.
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 | 129.8 kCal | 1684 kCal | 7.7% | 5.9% | 1297 g |
| protéin | 1.1 g | 76 g | 1.4% | 1.1% | 6909 g |
| lemak | 12.4 g | 56 g | 22.1% | 17% | 452 g |
| karbohidrat | 3.8 g | 219 g | 1.7% | 1.3% | 5763 g |
| asam organik | 23.3 g | ~ | |||
| Serat alimentary | 1.3 g | 20 g | 6.5% | 5% | 1538 g |
| cai | 64.4 g | 2273 g | 2.8% | 2.2% | 3530 g |
| lebu | 0.3 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 17.1% | 450 g |
| Rétinol | 0.2 mg | ~ | |||
| Vitamin B1, tiamin | 0.02 mg | 1.5 mg | 1.3% | 1% | 7500 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2.2% | 3600 g |
| Vitamin B4, kolin | 29.8 mg | 500 mg | 6% | 4.6% | 1678 g |
| Vitamin B5, pantotenat | 0.06 mg | 5 mg | 1.2% | 0.9% | 8333 g |
| Vitamin B6, piridoksin | 0.08 mg | 2 mg | 4% | 3.1% | 2500 g |
| Vitamin B9, folat | 12.4 μg | 400 μg | 3.1% | 2.4% | 3226 g |
| Vitamin B12, kobalamin | 0.09 μg | 3 μg | 3% | 2.3% | 3333 g |
| Vitamin C, askorbat | 7.1 mg | 90 mg | 7.9% | 6.1% | 1268 g |
| Vitamin D, kalsipolol | 0.05 μg | 10 μg | 0.5% | 0.4% | 20000 g |
| Vitamin E, alfa tocopherol, TE | 0.3 mg | 15 mg | 2% | 1.5% | 5000 g |
| Vitamin H, biotin | 1.1 μg | 50 μg | 2.2% | 1.7% | 4545 g |
| Vitamin PP, NO | 0.5826 mg | 20 mg | 2.9% | 2.2% | 3433 g |
| niacin | 0.4 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 198.2 mg | 2500 mg | 7.9% | 6.1% | 1261 g |
| Kalsium, Ca | 37.8 mg | 1000 mg | 3.8% | 2.9% | 2646 g |
| Magnésium, Mg | 9.1 mg | 400 mg | 2.3% | 1.8% | 4396 g |
| Natrium, Na | 12.3 mg | 1300 mg | 0.9% | 0.7% | 10569 g |
| Walirang, S | 1.1 mg | 1000 mg | 0.1% | 0.1% | 90909 g |
| Fosfor, P. | 24.7 mg | 800 mg | 3.1% | 2.4% | 3239 g |
| Klorin, Cl | 372.7 mg | 2300 mg | 16.2% | 12.5% | 617 g |
| Lacak Unsur | |||||
| Beusi, Fe | 0.4 mg | 18 mg | 2.2% | 1.7% | 4500 g |
| Iodin, abdi | 1.7 μg | 150 μg | 1.1% | 0.8% | 8824 g |
| Kobalt, Co. | 0.2 μg | 10 μg | 2% | 1.5% | 5000 g |
| Mangan, Bungbulang | 0.0023 mg | 2 mg | 0.1% | 0.1% | 86957 g |
| Tambaga, Cu | 6.6 μg | 1000 μg | 0.7% | 0.5% | 15152 g |
| Molibdenum, Mo. | 1.9 μg | 70 μg | 2.7% | 2.1% | 3684 g |
| Selenium, Upami | 0.07 μg | 55 μg | 0.1% | 0.1% | 78571 g |
| Fluorin, F | 3.4 μg | 4000 μg | 0.1% | 0.1% | 117647 g |
| Séng, Zn | 0.0672 mg | 12 mg | 0.6% | 0.5% | 17857 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 0.02 g | ~ | |||
| Mono- sareng disakarida (gula) | 3 g | maks 100 г |
Nilai énergi 129,8 kcal.
Zucchini puree beunghar vitamin sareng mineral sapertos: vitamin A - 22,2%, klorin - 16,2%
- vitamin A tanggung jawab ngembangkeun normal, fungsi réproduktif, kaséhatan kulit sareng panon, sareng ngajaga kekebalan.
- klorin dipikabutuh pikeun pembentukan sareng sékrési asam hidroklorat dina awak.
CALORIE JEUNG KIMIA BAHAN BAHAN RESEP Puree ti squash PER 100 g
- 24 kCal
- 661 kCal
- 162 kCal
- 0 kCal
- 49 kCal
tags: Kumaha cara masak, eusi kalori 129,8 kcal, komposisi kimia, nilai gizi, naon vitamin, mineral, cara masak tina pure squash, resep, kalori, nutrisi