From Wikipedia, the free encyclopedia
Kacang ginjel minangka macem-macem kacang umum ( Phaseolus vulgaris ). Iki dijenengi amarga mirip visual lan - kanggo macem-macem warna abang - ginjel manungsa . Kacang ginjel abang ora kudu dibingungake karo kacang abang liyane, kayata kacang adzuki .
Kacang ginjel sing dimasak kanthi nggodhok yaiku 67% banyu, karbohidrat 23%, protein 9%, lan ngemot lemak (tabel) sing bisa diabaikan. Ing jumlah referensi 100 gram, kacang ginjel masak kasedhiya 127 kkal (530 kJ), lan minangka sumber sugih (20% utawa luwih saka Nilai Saben Dina, DV) protein, folat (33% DV), zat besi (22% DV), lan fosfor (20% DV), kanthi jumlah moderat (10 -19% DV) thiamin, tembaga, magnesium, lan seng (11-14% DV).
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