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| Koro benguk, bidji | 332 | 24.0 | 3.0 | 55.0 | 130 | (200) | (2) | 70 | 0.30 | 0 | 15.0 | (95) |
| Koro krupuk, bidji | 125 | 8.3 | 0.7 | 22.1 | 17 | 12 | 2.7 | 80 | 0.11 | 31 | 67.2 | 68 |
| Koro loke, bidji | 33 | 2.7 | 0.2 | 7.9 | 60 | 40 | 2.0 | 40 | (0.10) | 0 | 88.6 | (95) |
| Koro wedus, bidji | 338 | 22.2 | 1.5 | 61.0 | 88 | 395 | 3.5 | 0 | 0.62 | 0 | 11.8 | 100 |
| Lamtoro (pete tjina) bidji muda | 85 | 5.7 | (0.3) | 15.4 | 180 | 53 | 2.7 | 423 | 0.08 | 15 | 77.4 | 100 |
| Lamtoro (pete tjina) bidji tua | 148 | 10.6 | (0.5) | 26.2 | 155 | 59 | 2.2 | 416 | 0.23 | 20 | 61.4 | 100 |
| Nangka, bidji segar | 165 | 4.2 | 0.1 | 36.7 | 33 | (200) | 1.0 | (0) | 0.20 | 10 | 57.7 | 75 |
| Ontjom | 187 | 13.0 | (6) | 22.6 | 96 | 115 | 27.0 | (0) | 0.09 | 0 | 57.0 | 100 |
| Tepung katjang idjo (hunkwee) | 364 | 4.5 | 1.0 | 83.5 | (50) | (100) | (1.0) | 0 | 0 | 0 | 10.0 | 100 |
| Pete segar | 142 | 10.4 | 2.0 | 22.0 | 95 | 115 | 1.2 | 200 | 0.17 | 36 | 60.5 | 36 |
| Santan kental | 324 | 4.2 | 34.3 | 5.6 | 14 | (45) | 1.9 | 0 | 0.02 | 0 | 84.8 | 100 |
| Santan entjer | 122 | 2.0 | 10.0 | 7.6 | 25 | 30 | 0.1 | 0 | 0 | (2) | 80.0 | 100 |
| Tahu | 68 | 7.8 | 4.6 | 1.6 | 124 | 63 | 8.8 | (0) | 0.06 | 0 | 84.8 | 100 |
| Taotjo | 166 | 10.4 | 4.9 | 24.1 | 55 | 365 | 1.3 | 23 | 0.05 | 0 | 62.4 | 100 |
| Tempe kedele | 149 | 18.3 | 4.0 | 12.7 | 129 | 154 | 10.0 | (50) | 0.17 | 0 | 64.0 | 100 |
| Tempe benguk | 141 | 10.2 | 1.3 | 23.2 | 42 | (15) | 2.6 | 30 | 0.19 | (0) | 64.0 | 100 |
| Tempe lamtoro | 142 | 11.0 | 2.5 | 20.4 | 42 | (15) | 2.6 | 0 | 0.09 | (0) | 64.0 | 100 |
| Tepung kedele | 347 | 35.9 | 20.6 | 29.9 | 195 | 544 | 8.4 | 140 | 0.77 | (0) | 9.0 | 100 |
| Widjen | 568 | 19.3 | 51.1 | 18.1 | 1125 | 614 | 9.5 | 0 | 0.93 | (0) | 5.8 | 100 |
*) 60% dari semua hidrat arang terdiri dari zat tidak atau sedikit sekali dapat dipakai oleh tubuh manusia.
resep masakan indonesia warisan sukarno81
