Sayuran
Labu spageti
Per 100 g
- Kalori
- 26 kcal
- Protein
- 0.6 g
- Serat
- 2.3 g
- Lemak
- 0.6 g
Lemak sedang 15% kalorinya berasal dari lemak. Skala kami
Semua nutrisi
Per 100 g of spaghetti squash. % Daily Value is for an adult, US FDA values.
Makronutrien
| Zat gizi | Per 100 g | % NH |
|---|---|---|
| Karbohidrat | 6.9 g | 3% |
| Protein | 0.6 g | 1% |
| Lemak | 0.6 g | 1% |
| Air | 92 g |
Karbohidrat
| Zat gizi | Per 100 g | % NH |
|---|---|---|
| Fiber | 2.3 g | 8% |
| Gula | 3.6 g |
Lemak
| Zat gizi | Per 100 g | % NH |
|---|---|---|
| Lemak jenuh | 0.1 g | 1% |
| Lemak tak jenuh tunggal | 0 g | |
| Lemak tak jenuh ganda | 0.2 g | |
| Kolesterol | 0 mg | 0% |
Vitamin
| Zat gizi | Per 100 g | % NH |
|---|---|---|
| Vitamin A (RAE) | 2,5 µg | 0% |
| Vitamin C | 2 mg | 2% |
| Vitamin D | 0 µg | 0% |
| Tiamin (B1) | 0.04 mg | 3% |
| Riboflavin (B2) | 0.02 mg | 2% |
| Niasin (B3) | 0.9 mg | 6% |
| Asam pantotenat (B5) | 0.36 mg | 7% |
| Vitamin B6 | 0.1 mg | 6% |
| Folate (DFE) | 12 µg | 3% |
| Vitamin B12 | 0 µg | 0% |
Nutrisi bertaut membuka tabel yang mengurutkan makanan nabati berdasarkan nutrisi tersebut.
Cara kami melabeli lemak
Skala kami sendiri, lebih ketat daripada label resmi: makanan dengan kurang dari 10% kalori dari lemak diberi label Rendah lemak, 10% hingga kurang dari 20% Lemak sedang, 20% atau lebih Tinggi lemak. Label ini menggambarkan komposisi kalori makanan; label resmi AS dan Inggris memakai batas lain.
Sayuran lainnya
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Semua sayuran · Semua bahan makanan
Sumber
McCance and Widdowson's Composition of Foods Integrated Dataset 2021 (CoFID): Squash, spaghetti, raw, food code 13-357. Contains public sector information licensed under the Open Government Licence v3.0: McCance and Widdowson's Composition of Foods Integrated Dataset 2021, Public Health England. Open Government Licence v3.0. The table. UK tables count available carbohydrate without fibre; we add the AOAC fibre (else NSP) to give total carbohydrate as on US labels. Vitamin A as RAE: retinol plus carotene / 12. Daily Values: US FDA, 21 CFR 101.9.