October 24, 2016 

oliviarani217 Uncategorized 0

wakt Bahan Bera

u menu makanan t (gr) E P L KH Ca Fe
Arem-
6.30 arem Beras 60 216.5 4 0.4 47.7 4.8 0.4
    Tahu 20 15.2 1.6 1.0 0.4 21.0 1.1
Telur
    ayam 20 31 2.5 2.1 0.2 10.0 0.2
Risoles Tepung
  ayam terigu 50 182 5.2 0.5 38.2 7.5 0.6
    wortel 20 9 0.2 – 2.1 6.2 0.1
    Ayam 30 85.5 8.1 5.7 – 3.9 0.4
    Telur 10 15.5 1.3 1.1 0.1 5 0.1
    minyak 5 43.1 – 5 – 0.3 –
  Pie Buah Terigu 60 218.4 6.2 0.6 45.8 9 0.7
Strawberr
    y 20 6.4 0.2 0.1 1.1 5 0.2
    Kiwi 20 12.2 0.2 0.1 2.2 7.6 0.2
    Nanas 10 4.9 – – 1.2 0.7 –
Jus
10.30 Alpukat Alpukat 150 118.7 0.8 5.7 17.7 4.5 0.5
    Madu 20 60.8 0.1 – 16.5 1.2 0.1
11.00 Es jerul Jeruk 50 69 5.6 1.1 12.9 367 24
    Gula 8 31 – – 8 0.1 –
Pisang Pisang
  keju ambon 60 55.2 0.6 0.3 14 3.6 0.2
    Terigu 15 54.6 1.5 0.2 11.4 2.3 0.2
    Keju 40 112.0 3.8 1.8 19.8 18.4 0.2
    Susu 20 13.2 0.6 0.8 1 23 –
    Minyak 5 43.1 – 5 – 0,3 –
13.00 Nasi Beras 100 360.9 6.7 0.6 79.5 8 0.6
Ayam
  goreng Ayam 90 256.4 24.2 17 – 11.7 1.3
    Minyak 5 43.1 – 5 – 0,3 –
  Tempe Tempe 50 99.5 9.5 24. 17 11.7 1.3
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Gula
    merah 10 37.6 – – 9.7 8.5 0.2
Sayur
  sop Kool 20 4.4 0.2 0.1 0.9 6.2 –
    Wortel 15 6.7 0.2 – 1.6 0.2 0.1
    Buncis 20 7 0.4 0.1 1.6 9.2 0.3
Kembang 157.
    tahu 30 114 12 7.2 2.8 5 8.1
    Kapri 20 16.8 1.1 – 3.1 5.4 0.3
15.00 nasi Beras 100 360.9 6.7 0.6 79.5 8 0.6
Ikan
peyet
  kakap Kakap 90 75.5 16.4 0.6 – 9.9 0.4
Sambal
  tahu tahu 50 38 4.1 2.4 0.9 52.5 2.7
Oseng
  putren Putren 50 29.5 0.9 0.3 6.9 0.5 0.2
    Wortel 20 9 0.2 – 2.1 6.2 0.1
    Minyak 5 43.1 – 5 – 0,3 –
Jus
17.30 mangga Manga 70 45.5 0.3 0.2 11.9 7 0.1
    Skm 10 32 0.8 0.9 5.4 30 –
19.00 nasi Beras 100 360.9 6.7 0.6 79.5 8 0.6
Daging
sapi
panggan Daging
  g sapi 100 268.9 24.9 18 – 4 1.7
Saus
kacang
  polong Polong 15 12.6 0.8 – 2.3 4.1 0.2
Blencing
  sayur Wortel 20 9 0.2 – 2.1 6.2 0.1
Kembang
    kol 15 3.8 0.2 – 0.8 7.1 0.1
    Minyak 5 43.1 – 5 – 0,3 –
  Susu sapi susu 200 131.9 6.4 7.8 9.6 0.6 –
    total   3834. 166, 102 564. 1133 48.7
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