MARGARETA, AMELIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT LEEKS POWDER (Utilization of Leeks in a Powder Form as a Healthy Condiments for Cooking). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Leeks is like garlic and onions, belong to a vegetable family called the Allium vegetables. Leeks are an excellent source of vitamin K. They are very good source of manganese, vitamin B6, copper, iron, folate and vitamin C. Leeks are also a good source of vitamin A. When sliced or chopped, the many antioxidants leeks provide begin converting to allicin. Allicin provides an abundance of important attributes to the body, such as anti-bacterial, anti-viral and anti-fungal activities, and reducing cholesterol by impeding harmful enzymes in liver cells. Another major benefit is the 52% daily requirement of vitamin K, and a more than 29% daily requirement of vitamin A. Leeks contain healthy amounts of folic acid (needed for proper DNA absorbsion and cell division), as well as niacin, riboflavin, magnesium for healthy bones, and thiamin. Adequate intake during pregnancy can help prevent neural tube defects in newborns. Because that we choose leeks as our main ingredients because of its health benefits. Leeks is also easy to find in Indonesia, so it’s easy to make something that the ingredients is available in Indonesia.
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1574130010020 | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 13 Feb 2020 08:47 | ||||||
| Last Modified: | 13 Feb 2020 08:47 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/84 |
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