Rambutan

tomat

Rambutan lan tomat

Rambutan

tomat

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1 Wuku

1.1 Kesehatan keuntungan

anti-oxidant, Guwarsa sistem imun, rejuvenation kulit, Penguatan balung

anti depressant, Nyegah kanker, care Heart, Otot pain relief, ngalangi constipation, Peraturan detak jantung, situs bobot mundhut

1.1.1 Wuku Umum

antiseptic, cures sirah, Mbusak sampah saka ginjel

Kontrol meksa getih, care mripat, Njogo tingkat kolesterol sehat, strengthens balung

1.2 Wuku kulit

kulit hidrasi

keuntungan Anti-tuwa, Yesus sunburn, rejuvenation kulit, Perawatan saka kukul, Perawatan saka penyakit kulit

1.3 Wuku Rambut

Good kondisioner

Good kondisioner, Ngalangi rambute mundhut, softening topeng

1.4 alergi

1.4.1 Gejala alergi

loro dodo, rhinitis, wheezing

anafilaksis, Watuk, diare, eczema, hives, sensation gatel ing tenggorokan, mual, rashes kulit, irung runny, wahing, Dadi gedhe saka tutuk, basa utawa lambé, mutahke, wheezing

1.5 sisih efek

Unknown

Heart diobong

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, Ora nganggo ing wayah wengi lan sadurunge amben, Mangan sing gedhe-gedhe seger, supaya nyawiji karo sembarang panganan, ora mangan sawise meal., wektu esuk (sadurunge nedha awan)

Bebarengan karo meal, Ora nganggo ing wayah wengi lan sadurunge amben, wektu esuk (sadurunge nedha awan)

2 Nutrition

2.1 Bantu Size

100 g

2.2 karbohidrat

15.70 g3.90 g

1 79.18

2.2.1 serat

2.80 g1.20 g

0 10.4

2.2.2 Sugar

15.70 g2.60 g

0 63.35

1.8 protein

1.00 g0.90 g

0.3 14.07

1.8.1 Protein kanggo milai rasio

0.060.23

0.02 0.52

1.9 vitamins

1.9.1 Vitamin A (retinol)

0.00 MCG42.00 MCG

0 426

1.9.2 Vitamin B1 (thiamin)

0.02 mg0.04 mg

0 0.428

1.9.3 Vitamin B2 (riboflavin)

0.07 mg0.02 mg

0 1.3

1.9.4 Vitamin B3 (niacin)

0.79 mg0.59 mg

0 2.8

1.9.5 Vitamin B5 (pantothenic asam)

0.00 mg0.09 mg

0 1.4

1.9.6 Vitamin B6 (Pyridoxin)

0.00 mg0.08 mg

0 0.4

1.9.7 Vitamin B9 (folic asam)

0.00 MCG15.00 MCG

0 81

1.9.8 Vitamin C (Ascorbic asam)

0.00 mg14.00 mg

0 228.3

1.9.9 Vitamin E (Tocopherole)

0.00 mg0.54 mg

0 3.81

1.9.10 Vitamin K (Phyllochinone)

0.00 MCG7.90 MCG

0 40.3

1.9.11 Lycopene

0.00 MCG2,573.00 MCG

0 5204

1.9.12 lutein + zeaxanthin

0.00 MCG123.00 MCG

0 834

1.9.13 kolin

0.00 mg6.70 mg

0 14.2

1.10 lemak

0.40 g0.20 g

0 33.49

1.11 Minerals

1.11.1 kalium

138.00 mg237.00 mg

42 840

1.11.2 Iron

1.90 mg0.27 mg

0.06 9

1.11.3 sodium

2.00 mg5.00 mg

0 1556

1.11.4 calcium

20.00 mg10.00 mg

1 100

1.11.5 Magnesium

10.00 mg11.00 mg

0 92

1.11.6 seng

1.00 mg0.17 mg

0 2.7

1.11.7 fosfor

15.00 mg24.00 mg

0 113

1.11.8 Manganese

0.00 mg0.11 mg

0 3.3

1.11.9 tembaga

0.00 mg0.06 mg

0 2

1.11.10 selenium

0.00 MCG0.00 MCG

0 63.7

1.12 Asam lemak

1.12.1 3s Omega

0.00 mg3.00 mg

0 318

1.12.2 6s Omega

0.00 mg80.00 mg

0 1689

1.13 Sterol

1.13.1 Phytosterol

0.00 mg7.00 mg

0 87

1.14 Kadar banyu

79.50 g94.52 g

0 95.23

1.15 Ash

0.30 g0.50 g

0 87.1

2 Kalori

2.1 Bantu Size

100 g

2.2 Kalori ing woh Fresh karo Peel

69.00 kcal18.00 kcal

15 299

2.3 Kalori ing Fresh woh tanpa Peel

ora Sumadhiyaora Sumadhiya

12 354

2.4 Kalori ing Frozen Formulir

0.00 kcal16.00 kcal

0 187

2.5 Kalori ing Formulir Dried

150.00 kcal258.00 kcal

32 747

2.6 Kalori ing Formulir Canned

82.00 kcal17.00 kcal

17 443

2.7 Kalori ing Foods

2.7.1 Kalori ing Juice

105.00 kcal17.00 kcal

17 461

2.7.2 Kalori ing Jam

ora Sumadhiya110.00 kcal

49 420

2.7.3 Kalori ing Pie

ora Sumadhiya150.00 kcal

80 450

3 Ciri

3.1 Koleksi

woh wit, Tropical

Semono uga Sindhunata, sayur-sayuran woh

3.2 Usum

awal mangsa panas, mangsa awal, pungkasan tiba, pungkasan spring

Kabeh mangsa

3.3 varieties

Rongrien, Chompu, Rapiah, Bingjai lan Lebak Bulus

Boy luwih, Awal Girl, Beefsteak, Beefmaster, Pink Brandywinem, Caspian Pink, Thai pinks, Nanas Hawaiian, Kellogg kang Breakfast, Cherokee Purple, Black Ethiopian lan Paul Robeson

3.4 seedless Macem-macem

Ora

3.5 warna

Coral abang, kuning

Green, Orange, Pink, purplish ireng, Red, putih, kuning

3.6 nang werna

Greyish-putih

Red

3.7 wangun

babak

3.8 Tekstur

jus