Soklat panas

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Hot chocolate
Becher Kakao mit Sahnehäubchen.JPG
A cup of hot chocolate with whipped cream and cocoa powder
Negara asalMesoamerica
ColorBrown or chestnut
FlavorChocolate
Praupane cedhak saka coklat panas

Soklat panas, uga dikenal minangka ngombe coklat, coklat, lan minangka coklat ing Nigeria, minangka ombenan panas sing digawe saka coklat sing dilelehake, coklat utawa bubuk bubuk, susu utawa banyu sing digawe panas, lan biasane ana pemanis. Coklat panas bisa uga dilebokake nganggo krim kocok utawa marshmallow. Coklat panas digawe karo coklat cuwer kadang diarani coklat ombe, ditandhani kanthi kurang legi lan konsistensi sing luwih kenthel. [1]

Ngombe coklat kapisan dipercaya digawe dening wong Maya udakara 2.500-3.000 taun kepungkur, lan ombenan kakao minangka bagean penting saka budaya Aztec ing taun 1400 Masehi, sing diarani xocōlātl. [2] Ombenan kasebut dadi populer ing Eropa sawise ngenalake saka Meksiko ing Donya Anyar lan wis ngalami pirang-pirang perubahan wiwit iku. Nganti abad kaping 19, coklat panas malah digunakake obat kanggo ngobati penyakit kayata penyakit ati lan weteng.

Hot chocolate
Ajiné nutrisi saben 100 g
Ènergi322.168 kJ (77.000 kkal)
10.74 g
Gula9.66 g
Serat panganan1 g
2.34 g
Saturasi1.431 g
Tran0.078 g
Monosaturasu0.677 g
Polinirsaturasi0.084 g
3.52 g
Vitamin
Pindhané vitamin A
(6%)
51 μg
Vitamin A176 IU
Tiamin (B1)
(3%)
0.039 mg
Riboflavin (B2)
(15%)
0.182 mg
Niasin (B3)
(1%)
0.133 mg
Vitamin B6
(3%)
0.04 mg
Folat (B9)
(1%)
5 μg
Vitamin B12
(20%)
0.49 μg
Vitamin C
(0%)
0.2 mg
Vitamin D
(7%)
1.1 μg
Vitamin D
(8%)
45 IU
Vitamin É
(0%)
0.03 mg
Vitamin K
(0%)
0.2 μg
Mineral
Kalsium
(11%)
114 mg
Wesi
(3%)
0.42 mg
Magnésium
(6%)
23 mg
Fosforus
(15%)
105 mg
Potasium
(4%)
197 mg
Sodhium
(3%)
44 mg
Sèng
(7%)
0.63 mg
Komponèn liyané
Banyu82.45 g
Kaféin2 mg
Kolèsterol8 mg
Persèntase sadarma pangira-ira sarana pamrayoga ing AS tumrap wong diwasa.
Source: https://ndb.nal.usda.gov/ndb/search/list?qlookup=01105


Wacan luwih akeh[besut | besut sumber]

Pranala eksternal[besut | besut sumber]

 Referensi[besut | besut sumber]

  1. Grivetti, Louis E.; Shapiro, Howard-Yana (2009). Chocolate: history, culture, and heritage. John Wiley and Sons. p. 345. ISBN 978-0-470-12165-8.
  2. Trivedi, Bijal (July 17, 2012). "Ancient Chocolate Found in Maya "Teapot"". National Geographic. Retrieved July 15, 2017.