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| 2. KATJANG-KATJANGAN DAN BIDJI-BIDJI LAIN. | ||||||||||||
| DJENIS | Kalori | Protein | Lemak | Hidrat arang |
Kalsium | Fosfor | Besi | Aktipiet Vit. A |
Thiamin (Vit. B1) |
Ascorbic acid(Vit. C) |
Air | b,j,d,d |
| g | g | g | mg | mg | mg | LU | mg | mg | g | % | ||
| Ampas tahu | 414 | 26.6 | 13.3 | 41.3 | 19 | 29 | (4.0) | 0 | (0.20) | 0 | 9.0 | 100 |
| Tempe bongkrek (dari bungkil kelapa) | 119 | 4.4 | 3.5 | 18.3 | (27) | (100) | (2.6) | 0 | 0.08 | 0 | 72.5 | 100 |
| Bungkil katjang tanah | 336 | 37.4 | 13.0 | 30.0 | 730 | 470 | 30.7 | 0 | 0.04 | 0 | 14.0 | 100 |
| Bungkil kelapa | 368 | 23.0 | 15.0 | 40.0 | 137 | 433 | 41.5 | 0 | 0 | 0 | 16.0 | 100 |
| Djambu monjet bidji | 562 | 21.2 | 46.9 | 23.6 | 50 | 450 | 5.0 | 100 | (0.2) | 0 | 5.9 | 100 |
| Djengkol | 20 | 3.5 | 0.1 | 3.1 | 21 | 25 | 0.7 | 240 | 0.10 | (12) | 93.0 | 90 |
| Emping (kerupuk melindjo) | 345 | 12.0 | 1.5 | 71.5 | (100) | (400) | (5.0) | 0 | (0.20) | (0) | 13.0 | 100 |
| Katjang arab | 339 | 23.8 | 1.4 | 60.2 | 27 | 388 | 4.7 | 140 | 0.77 | 100 | 11.6 | 2 |
| Katjang bogor | 370 | 16.0 | 6.0 | 65.0 | 85 | 264 | 4.2 | 0 | 0.18 | 0 | 10.0 | 100 |
| Katjang endel bidji | 331 | 25.0 | 1.0 | 58.0 | (80) | (400) | (5.0) | 0 | 0.30 | 9 | 14.0 | (95) |
| Katjang hiris bidji | 336 | 20.7 | 1.4 | 62.0 | 125 | (275) | 4.0 | 150 | 0.48 | 5 | 12.2 | 100 |
| Katjang hiris bidji muda | 114 | 7.0 | 0.6 | 20.8 | 3.2 | 122 | 1.5 | 70 | 0.37 | 43 | 70.3 | 100 |
| Kedele, basah *) | 345 | 22.2 | 1.2 | 62.9 | 125 | (320) | 6.7 | 157 | 0.64 | 6 | 10.0 | 100 |
| Kedele kering*) | 331 | 34.9 | 18.1 | 34.8 | 227 | 585 | 8.0 | 110 | 1.07 | 0 | 7.5 | 100 |
| Katjang idjo | 286 | 30.2 | 15.6 | 30.1 | 196 | (506) | 6.9 | 95 | 0.93 | 0 | 20.0 | 100 |
Resep Masakan Indonesia Warisan Sukarno79
