Glepung kacang minangka salah sawijining glepung digawe saka kacang sing wis diremuk, kabeh utawa ora pati rusak. Glepung kacang, gumantung saka jumlah lemak sing dicopot, akeh protein-protein, nganti 52.2 grams (1.84 oz) saben 100 grams (3.5 oz) . [1] Profesional kuliner nggunakake glepung kacang minangka bahan kenthel kanggo sup, rasa lan penambah gondho ing roti, kue lan sajian utama.
Nutrisi | Unit | Jumlah saben 100 g |
---|---|---|
Banyu | g | 7.8 |
Energi | kJ | 1369 |
Protein | g | 52.2 |
Lemak total | g | 0,5 |
Karbohidrat total | g | 34.7 |
Serat | g | 15.8 |
Sugars | g | 8.2 |
Jinis | Flour | ||||||
---|---|---|---|---|---|---|---|
Woworan pokok | Peanuts | ||||||
Variasi | Light roast/dark roast | ||||||
| |||||||
Médhia: Peanut flour |
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