Bahan |
Protein |
Lemak |
KH |
Serat |
Vit C |
Kalor |
Ca |
% |
% |
% |
% |
mg |
kgo cal |
mg |
|
Jamr Kuping | 7.7 | 0.8 | 87.6 | 14.6 | – | 347 | 287 |
Jamur Shiitake | 17.7 | 8.0 | 87.5 | 8.0 | – | 387 | 98 |
Jamur Tiram | 30.4 | 2.2 | 57.6 | 8.7 | 0 | 345 | 33 |
Jamur Merang | 16.0 | 0.9 | 64.5 | 4.0 | 0 | 274 | 51 |
Bayam | 3.5 | 0.5 | 6.5 | – | 80.0 | 36 | 257 |
Kacang Panjang | 2.7 | 0.3 | 7.8 | – | 21.0 | 44 | 49 |
Kangkung | 3.6 | 0.3 | 5.4 | – | 32.0 | 29 | 73 |
Sawi | 2.3 | 0.3 | 4.0 | – | 102.0 | 22 | 220 |
Tauge | 9.0 | 2.6 | 6.4 | – | – | 67 | – |
Wortel | 1.2 | 0.3 | 9.3 | – | 60.0 | 42 | 39 |
Ket: – = tidak ada data
Sumber: Suriawiria (1997)
Filed under: Nilai Gizi | Tagged: Nilai Gizi |
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