carambola

anjir

carambola lan anjir

carambola

anjir

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1 Wuku

1.1 Kesehatan keuntungan

Nyegah kanker, perawatan panas stroke

Nyegah kanker, Kontrol meksa getih, care Heart, Tambah ing hemoglobin, ngalangi constipation, Ngalangi kamudhunan macular, Nyuda tension gemeter

1.1.1 Wuku Umum

anti antioksidan, anti-natoni, sepindah pencernaan, Njogo tingkat kolesterol sehat, Perawatan saka mata perih

Kontrol meksa getih, Mbantu ing bobot mundhut, Njogo tingkat kolesterol sehat, strengthens balung

1.2 Wuku kulit

keuntungan Anti-tuwa, Yesus sunburn, rejuvenation kulit

Brightens lan madhangi corek, kulit hidrasi, rejuvenation kulit, Perawatan saka kukul

1.3 Wuku Rambut

Dipun promosiaken maneh lan sehat rambute, nglindhungi rambute

Good kondisioner, Ngatur rambute wutah, softening topeng

1.4 alergi

1.4.1 Gejala alergi

loro weteng, anafilaksis, Watuk, ngelu, hives, gatel, rame Nasal, kulit, wahing, perih tenggorok, Dadi gedhe saka tangan

1.5 sisih efek

mual, mutahke

reaksi alergi, kulit, Mbok menawa aman sak meteng

1.6 Recommeded kanggo

1.6.1 Women ngandhut

1.6.2 Women lactating

1.7 Wektu paling apik kanggo mangan

Minangka cemilan ing afternoon pungkasan, Mangan sing gedhe-gedhe seger, supaya nyawiji karo sembarang panganan, ora mangan sawise meal., Strictly supaya weteng kosong

Best yen dijupuk minangka sarapan (utawa weteng P), Ora nganggo ing wayah wengi lan sadurunge amben, wektu esuk (sadurunge nedha awan)

2 Nutrition

2.1 Bantu Size

100 g

2.2 karbohidrat

6.73 g19.20 g

1 79.18

2.2.1 serat

2.80 g2.90 g

0 10.4

2.2.2 Sugar

3.98 g16.30 g

0 63.35

2.3 protein

1.04 g0.80 g

0.3 14.07

2.3.1 Protein kanggo milai rasio

0.150.04

0.02 0.52

2.4 vitamins

2.4.1 Vitamin A (retinol)

3.00 MCG7.00 MCG

0 426

2.4.2 Vitamin B1 (thiamin)

0.01 mg0.06 mg

0 0.428

2.4.3 Vitamin B2 (riboflavin)

0.02 mg0.05 mg

0 1.3

2.4.4 Vitamin B3 (niacin)

0.37 mg0.40 mg

0 2.8

2.4.5 Vitamin B5 (pantothenic asam)

0.39 mg0.30 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.02 mg0.11 mg

0 0.4

2.4.7 Vitamin B9 (folic asam)

12.00 MCG6.00 MCG

0 81

2.4.8 Vitamin C (Ascorbic asam)

34.40 mg2.00 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.15 mg0.11 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

0.00 MCG4.70 MCG

0 40.3

2.4.11 Lycopene

0.00 MCG0.00 MCG

0 5204

2.4.12 lutein + zeaxanthin

66.00 MCG9.00 MCG

0 834

2.4.13 kolin

7.60 mg4.70 mg

0 14.2

2.5 lemak

0.33 g0.30 g

0 33.49

2.6 Minerals

2.6.1 kalium

133.00 mg232.00 mg

42 840

2.6.2 Iron

0.08 mg0.37 mg

0.06 9

2.6.3 sodium

2.00 mg1.00 mg

0 1556

2.6.4 calcium

3.00 mg35.00 mg

1 100

2.6.5 Magnesium

10.00 mg17.00 mg

0 92

2.6.6 seng

0.12 mg0.15 mg

0 2.7

2.6.7 fosfor

12.00 mg14.00 mg

0 113

2.6.8 Manganese

0.04 mg0.13 mg

0 3.3

2.6.9 tembaga

0.14 mg0.07 mg

0 2

2.6.10 selenium

0.60 MCG0.20 MCG

0 63.7

2.7 Asam lemak

2.7.1 3s Omega

27.00 mg0.00 mg

0 318

2.7.2 6s Omega

157.00 mg144.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

ora Sumadhiya31.00 mg

0 87

2.9 Kadar banyu

91.38 g79.11 g

0 95.23

2.10 Ash

0.52 g0.66 g

0 87.1

3 Kalori

3.1 Bantu Size

100 g

3.2 Kalori ing woh Fresh karo Peel

31.00 kcal74.00 kcal

15 299

3.3 Kalori ing Fresh woh tanpa Peel

ora Sumadhiyaora Sumadhiya

12 354

3.4 Kalori ing Frozen Formulir

ora Sumadhiya71.42 kcal

0 187

3.5 Kalori ing Formulir Dried

300.00 kcal249.00 kcal

32 747

3.6 Kalori ing Formulir Canned

ora Sumadhiya69.00 kcal

17 443

3.7 Kalori ing Foods

3.7.1 Kalori ing Juice

50.00 kcal65.00 kcal

17 461

3.7.2 Kalori ing Jam

ora Sumadhiya360.00 kcal

49 420

3.7.3 Kalori ing Pie

ora Sumadhiya450.00 kcal

80 450

4 Ciri

4.1 Koleksi

woh wit

4.2 Usum

Autumn, spring, Summer

Summer, Winter

4.3 varieties

King, Bell, Sri Kembangan, Arkin lan Fwang Tung

Abyad, Adriatik, Alma, Atreano, Bataglia, Black Betlehem, Black Madeira, Black Mission, Brown Turkey, Sierra, Calimyrna, Kadota, Deanna, Figoin lan Hardy Chicago Fig

4.4 seedless Macem-macem

Ora

4.5 warna

Golden kuning, Green

Green, Purple, Red

4.6 nang werna

kuning Green

Pink

4.7 wangun

Oval lan Star (bagean Cross)

conical

4.8 Tekstur