TABEL KONSUMSI PANGAN INDONESIA

4.5 BUAH DAN HASIL OLAHANNYA

KOMPOSISI ZAT GIZI MAKANAN PER 25 GRAM BDD

RIBOFLAVIN
KAR-TOTAL
TEMBAGA
NATRIUM
KALSIUM

THIAMIN
PROTEIN

RETINOL
KALIUM
FOSFOR
ENERGI

LEMAK

SERAT

B-KAR
SENG
ABU

BESI
AIR
KODE NAMA BAHAN SUMBER

KH
(g) (Kal) (g) (g) (g) (g) (g) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mcg) (mcg) (mcg) (mg) (mg)
TUNGGAL/SINGLE
ERO22 Duku, segar DABM-1964 20.5 15.7 0.25 0.05 4.02 1.07 0.17 4.5 2.25 0.22 0.5 37.2 0.02 0.05 0 0 0.01 0.03
ER023 Durian, segar DABM-1964 16.24 37.2 0.62 0.7 5.37 0.87 2 1.75 11 0.32 0.2 150.2 0.03 0.07 36.5 43.7 0.02 0.04
ER024 Duwet, segar KZGPI-1990 20 20 0.12 0.15 4.5 0.22 0.12 8.2 34.5 0.32 4 23.17 47.8 0.07 0 82.2 0 0 0
ER025 Embacang, segar DABM-1964 18.2 24.5 0.3 0.05 6.3 0.47 0.12 5.2 3.7 0.12 0.7 62.7 0.03 0.02 633.2 304.5 0 0.02
ER026 Encung asam, segar KZGPI-1990 18.2 30.5 0.87 1.12 4.37 2.32 0.37 15.7 17.2 0.8 0 589.2 0
ER027 Erbis, segar DABM-1964 20 17.5 0.15 0 4.72 1.92 0.12 2.7 12.5 0.27 5.2 62.27 0.01 0.02 137.2 2.5 0 0.02
ER028 Gandaria masak DABM-1964 20.2 17 0.17 0.02 4.5 0.5 0.1 2.2 5 0.2 0.7 32.2 82.2 255 0 0.01
ER029 Gatep, segar KZGPI- 1990 13.2 47.7 1.12 0.37 9.92 3.3 0.4 46.5 17.2 0.8 4.2 100.8 0.17 0.32 12.7 0.01 0.05
ER030 Jambu air, segar DABM-1964 21.7 11.5 0.15 0.05 2.9 0.52 0.2 2 2.2 0.27 2.7 80.3 0.02 23 0 0.09
ER031 Jambu biji DABM-1964 21.5 16 0.22 0.07 3.04 0.6 0.15 3.5 7 0.27 2.5 13.2 0 0.25 6.7 6.2 0 0
ER032 Jbu bj putih tdk brbj KZGPI-1990 20.7 15.2 0.22 0.07 3.8 1.12 0.15 7.7 10.2 0.05 5 25.7 0.01 0.05 13.2
ER033 Jambu bol, segar KZGMI-2001
ER034 Jambu monyet, S DABM-1964
ER035 Jeruk bali segar DABM-1964
ER036 Jeruk banjar, segar KZGMI-2001
ER037 Jeruk garut-keprok DABM-1964
ER038 Jeruk kalamansi, S BKP
ER039 Jeruk manis, segar DABM-1964
ER040 Jeruk nipis, segar KZGPI-1990
ER041 Jeruk ragi, segar KZGPI-1990
ER042 Kawista,segar KZGPI-1990

ER043 Kedondong masak, S DABM-1964

 BBD (%)
NIASIN

VUT-C

(mg) (mg)

0.37 2.25
34.12 13.2
0.62 32.5
0.17 14
0
0.27 4
0.17 27.7
0.4
1.15 1.2
0.2 21.7