Ing saindenging jagad, sajian gourmet disiapake saka offal. Dadi, kenapa ora entuk masak sing apik banget amarga ora "daging" sing paling larang? Saliyane kasunyatan manawa produk sampingan luwih murah tinimbang daging, akeh uga duwe komposisi KBZhU sing luwih apik. Yen sampeyan kudu ngetutake gambar kasebut, tabel offal kalori bakal mbantu. Dadi, sampeyan bisa ngetung pinten lan apa sing sampeyan bisa tuku, tanpa ninggalake jangkoan asupan kalori dhewe.
| Produk | Isi kalori, kcal | Protein, g saben 100 g | Lemak, g saben 100 g | Karbohidrat, g saben 100 g |
| Catu lamb | 82 | 11,5 | 4 | 0 |
| Ilat lamb | 195,3 | 12,6 | 16,1 | 0 |
| Paru-paru lamb | 83,1 | 15,6 | 2,3 | 0 |
| Ati lamb | 85,5 | 13,5 | 3,5 | 0 |
| Otak lamb | 123,4 | 9,7 | 9,4 | 0 |
| Sikil lamb | 87 | 15 | 3 | 0 |
| Ginjel lamb | 77 | 13.6 | 2.5 | 0 |
| Endhog domba | 230 | 13 | 19 | 0,09 |
| Endhas domba | 87 | 15 | 3 | 0 |
| Ati lamb | 101 | 18,7 | 2,9 | 0 |
| Ektail | 137 | 19.7 | 6.5 | 0 |
| Endhog sapi | 230 | 13 | 20 | 0,09 |
| Ati sapi | 735 | 14.8 | 4.2 | 0 |
| Gumpalan daging sapi | 156 | 20,16 | 7,73 | 0 |
| Fetlock daging sapi | 105 | 15 | 5 | 0 |
| Tripe daging sapi | 97 | 14,8 | 4,2 | 0 |
| Buntut daging sapi | 137,3 | 19,7 | 6,5 | 0 |
| Ilat daging sapi | 173 | 16 | 12,1 | 2,2 |
| Daging sapi | 172,5 | 12,3 | 13,7 | 0 |
| Paru-paru daging sapi | 92 | 16,2 | 2,5 | 0 |
| Ati daging sapi | 112 | 17,72 | 3,94 | 0,14 |
| Lambe daging sapi | 105 | 15 | 5 | 0 |
| Balung daging sapi sing bisa dipangan | 105 | 15 | 5 | 0 |
| Otak daging sapi | 143 | 10,86 | 10,3 | 1,05 |
| Ginjel daging sapi | 86 | 15,2 | 2,8 | 1,9 |
| Iga daging sapi | 233 | 16.3 | 18.7 | 0 |
| Kuping daging sapi | 121,5 | 25,2 | 2,3 | 0 |
| Pipi daging sapi | 200 | 13 | 16 | 0 |
| Endhas daging sapi | 184,9 | 18,1 | 12,5 | 0 |
| Diafragma daging sapi | 225 | 18,9 | 16,6 | 0 |
| Ati sapi | 127 | 17,9 | 3,7 | 5,3 |
| Limpa daging sapi | 105 | 18,3 | 3 | 0 |
| Ati angsa | 412 | 15.2 | 39 | 0 |
| Kulit Turki | 387 | 12,71 | 36,91 | 0 |
| Ati Turki | 228 | 17,84 | 16,36 | 2,26 |
| Ventrikel Turki | 118 | 19,14 | 4,58 | 0 |
| Ati Turki | 113 | 17,13 | 4,79 | 0,41 |
| Turki gulu | 135 | 20,14 | 5,42 | 0 |
| Balung gula | 105 | 15 | 5 | 0 |
| Balung daging babi | 216 | 18 | 16 | 0 |
| Ati kelinci | 166 | 19 | 10 | 0 |
| Kulit pitik | 212,4 | 18 | 15,6 | 0 |
| Ati pitik | 137,6 | 20,4 | 5,9 | 0,73 |
| Endhas pitik | 148 | 17,3 | 8,3 | 0 |
| Ventrikel pitik | 94 | 17,66 | 2,06 | 0 |
| Kaki pitik | 215 | 19,4 | 14,6 | 0,2 |
| Daging pitik | 130 | 18,28 | 5,18 | 1,42 |
| Ati pitik | 158,9 | 15,8 | 10,3 | 0,8 |
| Punggung pitik | 319 | 14,05 | 28,74 | 0 |
| Gulu pitik | 297 | 14,07 | 26,24 | 0 |
| Gumpalan ayam | 276 | 19,5 | 22 | 0 |
| Set sup ayam | 250 | 5,4 | 4,2 | 0,2 |
| Sosis otak | 342 | 19 | 23 | 0 |
| Produk setengah daging | 330 | 15 | 30 | 0,1 |
| Produk separo saka daging unggas | 238 | 18,2 | 18,4 | 0 |
| Kepala babi | 216 | 18 | 16 | 0 |
| Diafragma babi | 199 | 18,56 | 13,24 | 0 |
| Getih babi | 216 | 18 | 16 | 0 |
| Getih daging babi garing | 334,8 | 83,7 | 0 | 0 |
| Ati babi | 109 | 18,8 | 3,8 | 4,7 |
| Limpa babi | 100 | 17,86 | 2,59 | 0 |
| Kulit babi | 216 | 18 | 16 | 0 |
| Paru-paru daging babi | 91,6 | 14,8 | 3,6 | 0 |
| Jantung babi | 118 | 17,27 | 4,36 | 1,33 |
| Weteng babi | 159 | 16,85 | 10,14 | 0 |
| Ilat babi | 300 | 15.9 | 16 | 2.1 |
| Iwak babi | 602 | 8 | 63.3 | 0 |
| Otak babi | 119 | 10,5 | 8,6 | 0,8 |
| Sikil daging babi | 216 | 18 | 16 | 0 |
| Ginjel daging babi | 102 | 16.8 | 3.8 | 0 |
| Iga babi | 321 | 15.2 | 29.3 | 0 |
| Kuping babi | 234 | 22,45 | 15,1 | 0,6 |
| Buntut babi | 378 | 17,75 | 33,5 | 0 |
| Pipi daging babi | 540 | 8 | 56 | 0 |
| Endhog babi | 230 | 13 | 19 | 0,09 |
| Offal | 170 | 15 | 10 | 0 |
| Ilat sungkem | 160 | 13.6 | 12.1 | 0 |
| Ginjel pedhet | 86 | 15.2 | 2.8 | 0 |
| Ati Veal | 97,5 | 17,4 | 3,1 | 0 |
| Tripe | 120 | 14.8 | 3.6 | 0 |
| Ati bebek | 405 | 16 | 38 | 0 |
| Sosis basa | 215 | 16.2 | 10.3 | 0.3 |
Sampeyan bisa ndownload spreadsheet lengkap supaya kasedhiya ing kene.
