Halaman ini tervalidasi
| 5. IKAN | ||||||||||||
| 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 | I.U | mg | mg | g | % | ||
| Bader (tawes) | 198 | 19.0 | 13.0 | 0 | 48 | (150) | 0.4 | (150) | 0.01 | 0 | 66.0 | (80) |
| Bandeng | 129 | 20.0 | 4.8 | 0 | (20) | (150) | (2.0) | (150) | (0.05) | 0 | 74.0 | 80 |
| Bawal | 96 | 19.0 | 1.7 | 0 | (20) | (150) | (2.0) | (150) | (0.05) | 0 | 78.0 | (80) |
| Bekasem | 138 | 14.0 | 0.7 | 7.4 | (40) | (80) | (2.0) | (100) | (0.05) | 0 | 69.0 | 100 |
| Belut | 303 | 14.0 | 27.0 | 0 | 20 | 200 | 1.0 | (1600) | (0.10) | (2) | 58.0 | 100 |
| Beunteur | 109 | 17.0 | 4.0 | 0 | (500) | (500) | (1.0) | (150) | (0.05) | 0 | 70.0 | 80 |
| Ekor kuning | 66 | 14.0 | 0.7 | 0 | (40) | (150) | (2.0) | (150) | (0.02) | 0 | 84.0 | (80) |
| Gabus (segar) | 74 | 21.2 | 1.7 | 0 | 62 | 176 | 0.9 | (150) | 0.04 | 0 | 69.4 | 64 |
| Gabus (kering) | 292 | 58.0 | 4.0 | 0 | 15 | 100 | 0.7 | (100) | (0.20) | 0 | 24.0 | (80) |
| Ikan asin (kering) | 193 | 42.0 | 1.5 | 0 | 200 | 300 | 2.5 | 0 | 0.01 | 0 | 40.0 | (70) |
| Ikan mas | 86 | 16.0 | 2.0 | 0 | (20) | (150) | (2.0) | (150) | (0.05) | 0 | 80.0 | (80) |
| Kakap | 92 | 20.0 | (0.7) | 0 | (20) | (200) | 1.0 | 30 | 0.05 | 0 | 77.0 | (80) |
| Kembung | 103 | 22.0 | (1.0) | 0 | (20) | (200) | (1.0) | (30) | (0.05) | 0 | 76.0 | (80) |
| Kepiting | 151 | 13.8 | 3.8 | 14.1 | 210 | (50) | 1.1 | (200) | 0.05 | (0) | 68.0 | 45 |
| Kerang | 59 | 8.0 | 1.1 | 3.6 | 133 | (170) | 3.1 | (300) | 0.01 | 0 | 85.0 | 20 |
Resep Masakan Indonesia Warisan Sukarno85
