Nilai gizi dan komposisi kimia.
Tabel berikut mencantumkan kandungan nutrisi (kalori, protein, lemak, karbohidrat, vitamin dan mineral) dalam 100 gram dari bagian yang dapat dimakan.
| Gizi | Jumlah | Aturan** | % dari normal dalam 100 g | % dari normal dalam 100 kkal | 100% dari norma |
| Kalori | 31 kcal | 1684 kcal | 1.8% | 5.8% | 5432 gram |
| Protein | 1.83 gram | 76 gram | 2.4% | 7.7% | 4153 gram |
| Lemak | 0.22 gram | 56 gram | 0.4% | 1.3% | 25455 gram |
| Karbohidrat | 4.27 gram | 219 gram | 1.9% | 6.1% | 5129 gram |
| Serat pangan | 2.7 gram | 20 gram | 13.5% | 43.5% | 741 gram |
| air | 90.32 gram | 2273 gram | 4% | 12.9% | 2517 gram |
| Abu | 0.66 gram | ~ | |||
| vitamin | |||||
| Vitamin A, RAE | 35 mcg | 900 mcg | 3.9% | 12.6% | 2571 gram |
| alfa Karoten | 69 µg | ~ | |||
| beta karoten | 0.379 mg | 5 mg | 7.6% | 24.5% | 1319 gram |
| Lutein + Zeaksantin | 640 mcg | ~ | |||
| Vitamin B1, tiamin | 0.082 mg | 1.5 mg | 5.5% | 17.7% | 1829 gram |
| Vitamin B2, riboflavin | 0.104 mg | 1.8 mg | 5.8% | 18.7% | 1731 gram |
| Vitamin B4, kolin | 15.3 mg | 500 mg | 3.1% | 10% | 3268 gram |
| Vitamin B5, Pantotenik | 0.225 mg | 5 mg | 4.5% | 14.5% | 2222 gram |
| Vitamin B6, piridoksin | 0.141 mg | 2 mg | 7.1% | 22.9% | 1418 gram |
| Vitamin B9, folat | 33 µg | 400 mcg | 8.3% | 26.8% | 1212 gram |
| Vitamin C, askorbat | 12.2 mg | 90 mg | 13.6% | 43.9% | 738 gram |
| Vitamin E, tokoferol alfa, TE | 0.41 mg | 15 mg | 2.7% | 8.7% | 3659 gram |
| Vitamin K, filokuinon | 43 µg | 120 mcg | 35.8% | 115.5% | 279 gram |
| Vitamin PP, tidak | 0.734 mg | 20 mg | 3.7% | 11.9% | 2725 gram |
| Betaine | 0.1 mg | ~ | |||
| macronutrients | |||||
| Kalium, K. | 211 mg | 2500 mg | 8.4% | 27.1% | 1185 gram |
| Kalsium, Ca | 37 mg | 1000 mg | 3.7% | 11.9% | 2703 gram |
| Magnesium, mg | 25 mg | 400 mg | 6.3% | 20.3% | 1600 gram |
| Natrium, Na | 6 mg | 1300 mg | 0.5% | 1.6% | 21667 gram |
| Belerang, S | 18.3 mg | 1000 mg | 1.8% | 5.8% | 5464 gram |
| Fosfor, P. | 38 mg | 800 mg | 4.8% | 15.5% | 2105 |
| Mineral | |||||
| Besi, Fe | 1.03 mg | 18 mg | 5.7% | 18.4% | 1748 gram |
| Mangan, Mn | 0.216 mg | 2 mg | 10.8% | 34.8% | 926 gram |
| Tembaga, Cu | 69 µg | 1000 mcg | 6.9% | 22.3% | 1449 gram |
| Selenium, Jika | 0.6 µg | 55 mcg | 1.1% | 3.5% | 9167 gram |
| Fluor, F. | 19 µg | 4000 mg | 0.5% | 1.6% | 21053 gram |
| Seng, Zn | 0.24 mg | 12 mg | 2% | 6.5% | 5000 gram |
| Karbohidrat yang dapat dicerna | |||||
| Pati dan dekstrin | 0.88 gram | ~ | |||
| Mono dan disakarida (gula) | 3.26 gram | maks 100 g | |||
| Glukosa (dekstrosa) | 1.51 gram | ~ | |||
| Sukrosa | 0.36 gram | ~ | |||
| Fruktosa | 1.39 gram | ~ | |||
| Asam amino esensial | |||||
| Arginine * | 0.073 gram | ~ | |||
| Valin | 0.09 gram | ~ | |||
| Histidin * | 0.034 gram | ~ | |||
| Isoleusin | 0.066 gram | ~ | |||
| Leucine | 0.112 gram | ~ | |||
| Lysine | 0.088 gram | ~ | |||
| Metionin | 0.022 gram | ~ | |||
| Threonine | 0.079 gram | ~ | |||
| Triptofan | 0.019 gram | ~ | |||
| fenilalanin | 0.067 gram | ~ | |||
| Asam amino | |||||
| alanin | 0.084 gram | ~ | |||
| Asam aspartat | 0.255 gram | ~ | |||
| Glycine | 0.065 gram | ~ | |||
| Asam glutamat | 0.187 gram | ~ | |||
| Prolin | 0.068 gram | ~ | |||
| serin | 0.099 gram | ~ | |||
| tirosin | 0.042 gram | ~ | |||
| Sistein | 0.018 gram | ~ | |||
| Asam lemak jenuh | |||||
| Asam lemak nasadenie | 0.05 gram | maks 18.7 g | |||
| 16: 0 Palmitic | 0.042 gram | ~ | |||
| 18: 0 Stearat | 0.008 gram | ~ | |||
| Asam lemak tak jenuh tunggal | 0.01 gram | min 16.8 g | 0.1% | 0.3% | |
| 18: 1 Oleat (omega-9) | 0.008 gram | ~ | |||
| Asam lemak tak jenuh ganda | 0.113 gram | dari 11.2-20.6 g | 1% | 3.2% | |
| 18: 2 Linoleat | 0.044 gram | ~ | |||
| 18: 3 Linolenic | 0.069 gram | ~ | |||
| Asam lemak omega-3 | 0.069 gram | dari 0.9 hingga 3.7 g | 7.7% | 24.8% | |
| Asam lemak omega-6 | 0.044 gram | dari 4.7 hingga 16.8 g | 0.9% | 2.9% |
Nilai energinya 31 kkal.
- cangkir = 110 gram (34.1 kkal)
- 10 kacang (panjang 4 ″) = 55 gram (17.1 kkal)
Kacang hijau, hijau kaya vitamin dan mineral seperti vitamin C dan 13.6%, vitamin K - 35,8%
- Vitamin C berpartisipasi dalam reaksi redoks, sistem kekebalan, membantu tubuh menyerap zat besi. Kekurangan menyebabkan kelonggaran dan perdarahan gusi, perdarahan hidung karena peningkatan permeabilitas dan kerapuhan kapiler darah.
- Vitamin K mengatur pembekuan darah. Kekurangan vitamin K menyebabkan peningkatan waktu pembekuan darah, rendahnya tingkat protrombin dalam darah.
Direktori lengkap produk paling berguna yang dapat Anda lihat di aplikasi.
Tags: kalori 31 kkal, komposisi kimia, nilai gizi, vitamin, mineral bermanfaat Kacang, hijau, kalori, nutrisi, sifat bermanfaat Kacang hijau, hijau