watermelon

Boysenberry

watermelon vs Boysenberry

watermelon

Boysenberry

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1 Wuku

1.1 Kesehatan keuntungan

keuntungan Anti-tuwa, anti-natoni, perawatan panandhang asma, Body hidrasi, Nyegah kanker, sepindah pencernaan, cleansing kulit, rejuvenation kulit

Nyegah kanker, care Heart, perawatan watu ginjel, rejuvenation kulit, Perawatan saka penyakit Alzheimer

1.1.1 Wuku Umum

anti-natoni, Body hidrasi, Kontrol meksa getih, sepindah pencernaan, Njogo tingkat kolesterol sehat

Guwarsa sistem imun, sepindah pencernaan, Mbenakake sesanti mripat

1.2 Wuku kulit

keuntungan Anti-tuwa, Brightens lan madhangi corek, kulit hidrasi

keuntungan Anti-tuwa, nyuda kisut, rejuvenation kulit

1.3 Wuku Rambut

Dipun promosiaken maneh lan sehat rambute, Ngatur rambute wutah

nglindhungi rambute

1.4 alergi

1.4.1 Gejala alergi

AMBEGAN kangelan, Nyuda ing meksa getih, Pening, eczema, hives, irung runny, Dadi gedhe saka tutuk, basa utawa lambé, mata mbanyu

1.5 sisih efek

reaksi alergi, bloating, Diarrhoea, indigestion, gas usus, mual, mutahke

Nyuda tingkat gula getih

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., Strictly supaya weteng kosong

2 Nutrition

2.1 Bantu Size

100 g

2.2 karbohidrat

7.55 g12.20 g

1 79.18

2.2.1 serat

0.40 g5.30 g

0 10.4

2.2.2 Sugar

6.20 g6.90 g

0 63.35

2.3 protein

0.61 g1.10 g

0.3 14.07

2.3.1 Protein kanggo milai rasio

0.080.09

0.02 0.52

2.4 vitamins

2.4.1 Vitamin A (retinol)

28.00 MCG3.00 MCG

0 426

2.4.2 Vitamin B1 (thiamin)

0.03 mg0.05 mg

0 0.428

2.4.3 Vitamin B2 (riboflavin)

0.02 mg0.04 mg

0 1.3

2.4.4 Vitamin B3 (niacin)

0.18 mg0.77 mg

0 2.8

2.4.5 Vitamin B5 (pantothenic asam)

0.22 mg0.25 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.05 mg0.06 mg

0 0.4

2.4.7 Vitamin B9 (folic asam)

3.00 MCG63.00 MCG

0 81

2.4.8 Vitamin C (Ascorbic asam)

8.10 mg3.10 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.05 mg0.87 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

0.10 MCG7.80 MCG

0 40.3

2.4.11 Lycopene

4,532.00 MCG0.00 MCG

0 5204

2.4.12 lutein + zeaxanthin

8.00 MCG118.00 MCG

0 834

2.4.13 kolin

4.10 mg10.20 mg

0 14.2

2.5 lemak

0.15 g0.26 g

0 33.49

2.6 Minerals

2.6.1 kalium

112.00 mg139.00 mg

42 840

2.6.2 Iron

0.24 mg0.85 mg

0.06 9

2.6.3 sodium

1.00 mg1.00 mg

0 1556

2.6.4 calcium

7.00 mg27.00 mg

1 100

2.6.5 Magnesium

10.00 mg16.00 mg

0 92

2.6.6 seng

0.10 mg0.22 mg

0 2.7

2.6.7 fosfor

11.00 mg27.00 mg

0 113

2.6.8 Manganese

0.04 mg0.55 mg

0 3.3

2.6.9 tembaga

0.04 mg0.08 mg

0 2

2.6.10 selenium

0.40 MCG0.20 MCG

0 63.7

2.7 Asam lemak

2.7.1 3s Omega

0.00 mg50.00 mg

0 318

2.7.2 6s Omega

50.00 mg98.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

2.00 mgora Sumadhiya

0 87

2.9 Kadar banyu

91.45 g85.90 g

0 95.23

2.10 Ash

0.25 g0.54 g

0 87.1

3 Kalori

3.1 Bantu Size

100 g

3.2 Kalori ing woh Fresh karo Peel

ora Sumadhiya50.00 kcal

15 299

3.3 Kalori ing Fresh woh tanpa Peel

30.00 kcalora Sumadhiya

12 354

3.4 Kalori ing Frozen Formulir

ora Sumadhiyaora Sumadhiya

0 187

3.5 Kalori ing Formulir Dried

340.00 kcalora Sumadhiya

32 747

3.6 Kalori ing Formulir Canned

ora Sumadhiyaora Sumadhiya

17 443

3.7 Kalori ing Foods

3.7.1 Kalori ing Juice

30.00 kcal40.00 kcal

17 461

3.7.2 Kalori ing Jam

252.00 kcal250.00 kcal

49 420

3.7.3 Kalori ing Pie

150.00 kcal300.00 kcal

80 450

4 Ciri

4.1 Koleksi

Semono uga Sindhunata, melon

Semono uga Sindhunata

4.2 Usum

Summer

spring, Summer

4.3 varieties

Sugar Baby, Sangria, Golden Midget, Starlight, Jubilee, Starbrite, Extazy, Bintang 'n' Stripes, Mickylee, Kuning Baby, Kuning Doll, Bunga Little Baby, Manis Favorite lan Cream of Saskatchewan

Thorn lan Thornless

4.4 seedless Macem-macem

Ora

4.5 warna

Canary kuning, Coral abang, Orange, Salmon kuning, Scarlet abang, putih

Black, Purple, purplish ireng

4.6 nang werna

Red

magenta

4.7 wangun

babak

4.8 Tekstur