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Vitamin D is a group of structurally related, fat-soluble compounds responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, along with numerous other biological functions. [1] [2] In humans, the most important compounds within this group are vitamin D 3 (cholecalciferol) and vitamin D 2 (ergocalciferol). [2] [3]
Bubur ayam, a shredded chicken congee. Cakwe (炸粿), Chinese cruller or fried long bread, served with sweet, sour and spicy dipping sauce. Cap cai (雜菜), named from the Hokkien word for a mixture of various types of vegetables; mixed vegetables that usually served as stir-fried mixed vegetables with chicken when ordered as à la carte .
The name 25(OH)D refers to any combination of calcifediol (25-hydroxy-cholecalciferol), derived from vitamin D 3, and ercalcidiol (25-hydroxy-ergocalciferol), [1] derived from vitamin D 2. The first of these (also known as 25-hydroxy vitamin D3) is made by the body, or is sourced from certain animal foods or cholecalciferol supplements.
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Steamed rice mixed with kuah semur (sweet soy sauce soup), serundeng (coconut granules) and peanut granules, sliced cucumber and bean sprouts; served with variety of vegetables and meat of choice toppings, such as dendeng daging (beef jerky), omelette, anchovy, fried tempeh and tofu, rice vermicelli, fried mashed potato.
Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.
Krabèe janèng, Acehnese cuisine made from Dioscorea hispida Several peoples use the tuber as food. The tuber is toxic when fresh due to the presence of saponins and calcium oxalate raphides, so it must be processed prior to consumption, typically by finely slicing into thin strips, placing in a sack or net, and leaving in a stream for a few days until the toxins have leached out.
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia , namely parts of Sulawesi , [ 1 ] the Maluku Islands and coastal Papua . [ 2 ]