Pendahuluan
serealia, umbi dan hasil olahannya ID nama bahan kalori protein lemak karbohidrat kalsium fosfor besi vitamin A vitamin B vitamin C air bahasa ilmiah bahasa inggris 1 beras giling 360 6.8 0.7 78.9 6 140 0.8 0 0.12 0 13.0 2 beras giling masak (nasi) 178 2.1 0.1 40.6 5 22 0.5 0 0.02 0 57.0 3 beras ketan putih 362 6.7 0.7 79.4 12 148 0.8 0 0.16 0 12.0 4 beras ketan hitam 356 7.0 0.7 78.0 10 148 0.8 0 0.2 0 13.0 5 beras menir 339 7.7 4.4 73.0 22 272 3.7 0 0.55 0 12.0 6 beras merah tumbuk 359 7.5 0.9 77.6 16 163 0.3 0 0.12 0 13.0 7 beras paboiled 364 6.8 0.6 80.1 5 142 0.8 0 0.22 0 12.0 8 beras pecah kulit 335 7.4 1.9 76.2 12 290 2.0 0 0.32 0 13.2 9 beras setengah giling 363 7.6 1.1 78.3 11 221 1.2 0 0.19 0 12.0 10 bihun 360 4.7 0.1 82.1 6 35 1.8 0 0 0 12.9 11 biskuit 458 6.9 14.4 75.1 62 87 2.7 0 0.09 0 2.2 12 cantel 332 11.0 3.3 73.0 28 287 4.4 0 0.38 0 11.0 13 gadung 101 2.1 0.2 23.2 20 69 0.6 0 0.10 9 73.5 14 gayong 95 1.0 0.1 22.6 21 70 20.0 0 0.10 10 75.0 15 gaplek 338 1.5 0.7 81.3 80 60 1.9 0 0.04 0 14.5 16 gembili 95 1.5 0.1 22.4 14 49 0.8 0 0.05 4 75.0 17 havermout 390 14.2 7.4 68.2 53 405 4.5 0 0.6 0 8.3 18 jagung giling kuning 361 8.7 4.5 72.4 9 380 4.6 360 0.27 0 13.1 19 jagung giling putih 361 8.7 4.5 72.4 9 380 4.6 0 0.27 0 13.1 20 jagung kuning pipil baru 307 7.9 3.4 63.6 9 148 2.1 440 0.33 0 24.0 21 jagung kuning pipil lama 355 9.2 3.9 73.7 10 256 2.4 510 0.38 0 12.0 22 jagung putih pipil baru 307 7.9 3.4 63.6 9 148 2.1 0 .33 0 24.0 23 jagung pipil lama 355 9.2 3.9 73.7 10 256 2.4 0 0.38 0 12.0 24 jagung muda kuning (untuk rebus dan bakar) 129 4.1 1.3 30.3 5 108 1.1 117 0.18 9 63.5 25 jagung muda putih (untuk rebus dan bakar) 129 4.1 1.3 30.3 5 108 1.1 0 0.18 9 63.5 26 jagung segar kuning 140 4.7 1.3 33.1 6 118 0.7 435 0.24 8 60 27 jagung segar putih 140 4.7 1.3 33.1 6 118 0.7 0 0.24 8 60.0 28 jali 289 11.0 4.0 61.0 213 176 11.0 0 0.14 0 23.0 29 jawawut 334 9.7 3.5 73.4 28 311 5.3 0 0.51 0 11.9 30 katul beras 275 12.6 14.8 54.6 32 2000 14.0 0 0.82 0 10.8 31 katul jagung 356 9.0 8.5 64.5 200 500 10 0 1.2 0 12.0 32 kentang 83 2.0 0.1 19.1 11 56 0.7 0 0.11 17 77.8 33 kentang hitam 142 0.9 0.4 33.7 34 75 0.2 0 0.02 38 64.0 34 ketela pohon (singkong) 146 1.2 0.3 34.7 33 40 0.7 0 0.06 30 62.5 35 ketela pohon kuning 157 0.8 0.3 37.9 33 40 0.7 385 0.06 30 60.0 36 kerupuk aci 350 0.5 0.2 85.9 0 0 0 0 0 0 12.0 37 makaroni 363 8.7 04 78.7 20 80 0.3 0 0.10 0 11.7 38 maizena (pati jagung) 343 0.3 0 85.0 20 30 1.5 0 0 0 14.0 39 mi basah 86 0.6 3.3 14.0 14 13 0.8 0 0 0 80.0 40 mi kering 337 7.9 11.8 50.0 49 47 2.8 0 0.01 0 2806 41 pati singkong (tapioka) 362 .5 .3 86.9 0 0 0 0 0 0 12.0 42 roti putih 248 8.0 1.2 50.0 10 95 1.5 0 0.10 0 40.0 43 roti warna sawo matang 249 7.9 1.5 49.7 20 140 2.5 0 0.15 0 40.0 44 sente 64 0.6 0.3 14.8 30 50 1.0 0 0.05 5 84.0 45 suweg 69 1.0 0.1 15.7 62 41 402 0 0.07 5 82.0 46 talas 98 1.9 0.2 23.7 28 61 1.0 20 0.13 4 73.0 47 tape singkong 173 0.5 0.1 42.5 30 30 0 0 0.07 0 56.1 48 tepung garut (tepung anowroot) 355 0.7 0.2 85.2 8 22 1.5 0 0.09 0 13.6 49 tepung beras 364 7.0 0.5 80.0 5 140 0.8 0 0.12 0 12.0 50 tepung jagung kuning 355 9.2 3.9 73.7 10 256 2.4 510 0.38 0 12.0 51 tepung jagung putih 355 9.2 3.9 73.7 10 256 2.4 0 0.38 0 12.0 52 tepung kentang 347 0.3 0.1 85.6 20 30 0.5 0 0.04 0 13.0 53 tepung gaplek 363 1.1 0.5 88.2 84 125 1.0 0 0.04 0 9.1 54 tepung sagu 353 0.7 0.2 84.7 11 13 1.5 0 0.01 0 14.0 55 tepung terigu 365 8.9 1.3 77.3 16 106 1.2 0 0.12 0 12.0 56 ubi jalar merah 123 1.8 0.7 27.9 30 49 0.7 7700 0.09 22 68.5 57 ubi jalar putih 123 1.8 0.7 27.9 30 49 0.7 60 0.09 22 68.5 58 uwi 101 2.0 0.2 19.8 45 280 1.8 0 0.10 9 75.0 59 vermicelli 363 8.7 0.4 78.7 20 80 0.3 0 0.10 0 11.7
