Halaman:Mustikarasa.pdf/91

Daging sapi kurus	174	19.6	10.0	0	11	181	2.9	20	0.08	0	69.0	100
Daging sapi sedang	207	18.8	14.0	0	11	170	2.8	30	0.80	0	66.0	100
Dendeng	433	55.0	9.0	0	(30)	(370)	(5.1)	0	(0.10)	0	25.0	100
Didih (darah) ajam	77	13.8	1.9	0.7	(15)	9	1.3	(50)	0.02	0	82.0	100
Didih (darah) sapi	104	21.9	1.1	0	7	24	1.3	(50)	0	0	75.6	100
Gindjal babi	114	16.3	4.6	0.8	11	246	8.0	(130)	0.58	13	77.1	100
Gindjal domba	105	16.6	3.3	1.0	13	237	9.2	(1150)	0.51	13	77.8	100
Gindjal sapi	141	15.0	8.1	0.9	9	221	7.9	(1150)	0.37	13	74.9	100
Hati babi	134	19.9	4.8	1.7	10	362	18.0	14200	0.40	23	72.3	100
Hati sapi	136	19.7	3.2	6.0	7	358	6.6	43900	0.26	31	69.7	100
Krupuk kulit kerbau	422	83.0	4.0	0	(5)	(10)	(0)	(0)	(0)	0	15.0	100
Lambung (babat)	113	17.6	4.2	0	12	144	1.0	0	0.15	0	76.7	100
Otak	125	10.4	8.6	0.8	16	339	3.6	0	0.23	18	78.9	100
Sarang burung	281	37.5	0.3	32.1	485	18	3.0	(0)	0	(0)	24.8	100
Usus (isi perut)	130	14.0	7.2	1.5	14	115	4.0	(2000)	0.08	(0)	76.3	100

Resep Masakan Indonesia Warisan Sukarno83