Halaman:Mustikarasa.pdf/99

Ketimun	12	0.7	0.1	2.7	10	21	7.0	11300	0.21	220	75.0	(65)
Keluwih	35	2.9	0.2	5.8	63	37	0.3	595	0.24	19	90.4	96
Kol Kembang	111	1.5	0.3	27.2	28	32	0.9	20	0.10	19	70.0	77
Kol Merah	25	2.4	0.2	4.9	22	72	1.1	90	0.11	69	91.7	57
Kol Putih	24	1.4	0.2	5.3	46	31	0.5	80	0.06	50	92.4	75
Koro krupuk, buah muda	125	8.3	0.7	22.1	17	12	2.7	80	0.11	31	67.2	68
Koro wedus, buah muda	38	3.0	0.3	7.9	56	47	1.1	870	0.09	17	88.0	(70)
Krokot	21	1.7	0.4	3.8	103	39	3.6	2550	0.03	25	93.0	80
Kutjai	45	2.2	0.3	10.3	52	50	1.1	40	0.11	17	86.3	52
Kutjai muda (lokio)	42	3.8	0.6	7.8	76	91	2.5	500	0.11	59	86.0	100
Labu air	17	0.6	0.2	3.8	12	18	0.6	70	0.04	10	95.0	80
Labu siam	26	0.6	0.1	6.7	14	25	0.5	20	0.02	18	92.3	83
Waluh	29	1.1	0.3	6.6	45	64	1.4	180	0.08	52	91.2	77
Leuntja	33	1.9	0.1	7.4	274	34	4.0	478	0.10	17	90.0	95
Lobak	19	0.9	0.1	4.2	35	26	0.6	10	0.03	32	94.1	(87)
Melindjo	66	5.0	0.7	13.3	163	75	2.8	(1000)	(0.10)	(100)	80.0	60
Nangka muda	51	2.0	0.4	11.3	45	29	0.5	25	0.07	9	85.4	80
Papaja muda	26	2.1	0.1	4.9	50	(16)	0.4	(50)	0.02	19	92.3	76
Pare (paria)	29	1.1	0.3	6.6	45	64	1.4	180	0.08	52	91.2	77
Petjay	23	1.8	0.3	4.5	179	39	6.9	3195	0.08	75	92.4	82
Prei	45	2.2	0.3	10.3	52	50	1.1	40	0.11	17	86.3	52

Resep Masakan Indonesia Warisan Sukarno91