1 Calories
1.1 Calories in 1 cup
1.3 Calories
47.00 Kcal64.29 Kcal
0
904
1.7 Calories in 1 tbsp
1.11 Calories in 1 oz
1.4 Calories in 1 slice of
1.7 Serving size
1.8 Proteins
1.12 Carbs
1.18.1 Fiber
1.21.2 Sugar
1.26 Fats
1.28.1 Fat Content
1.29.4 Saturated Fat
1.30.1 Trans Fat
1.31.3 Polyunsaturated Fat
1.31.7 Monounsaturated Fat
2 Nutrition
2.1 Serving Size
2.2 Cholesterol
4.3 Vitamins
4.3.1 Vitamin A
4.5.3 Vitamin B1 (Thiamin)
4.5.7 Vitamin B2 (Riboflavin)
5.2.1 Vitamin B3 (Niacin)
6.2.1 Vitamin B6 (Pyridoxine)
6.3.4 Vitamin B9 (Folic acid, Folate)
6.4.5 Vitamin B12 (Cobalamin)
6.4.10 Vitamin C (Ascorbic acid)
6.4.17 Vitamin D
6.4.21 Vitamin D (D2+D3)
6.4.26 Vitamin E (Alpha- Tocopherol)
6.4.33 Vitamin K (Phylloquinone)
6.6 Minerals
6.6.1 Calcium
157.00 mg127.00 mg
0
1705
6.7.8 Iron
6.9.2 Magnesium
6.9.9 Phosphorus
6.10.4 Potassium
108.00 mg155.00 mg
0
1794
9.5.3 Sodium
347.00 mg49.00 mg
0
7022.4
9.7.3 Zinc
15.8 Other
15.8.1 Water
15.8.4 Caffeine
16 Benefits
16.1 Health Benefits
Aids in gut easing, gastrointestinal problems and digestion
Unknown
16.1.1 Other General Benefits
Yogurt is rich in Calcium, Phosphorus and Vitamin B
Presence of calcium, Presence of calcium makes teeth strong & healthy, Provides energy
16.2 Hair and Beauty Benefits
16.2.1 Skin Care
Applying it to the skin can help ease the pain of sunburn
Not Available
16.2.2 Hair Care
Excellent hair conditioner
Unknown
16.3 Nutritional Importance & Uses
16.3.1 Uses
16.3.2 Nutritional Importance
Good source of Calcium, Rich in Phosphorus
Unknown
17.2 Allergy
17.2.1 Allergy Symptoms
Not Available
Not Available
18 What is
18.1 What is
- It is a dish of seasoned, strained or diluted yogurt, eaten throughout the former Ottoman countries.
- It is similar to tarator in Balkan cuisine.
- It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and some herbs like dill, mint, parsley, thyme etc.
Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. It might best be described as a custard or a very soft, sweetened cheese.
18.2.2 Color
Not Available
Not Available
18.2.4 Flavor
18.2.5 Aroma
Fresh, Sour smell
Not Available
18.3.2 Vegetarian
18.4 Origin
19 How to make
19.2 Serving Size
20.1 Ingredients
1 tbsp olive oil, 3 cloves garlic, 3 cucumbers, Mint, Yogurt
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet
20.2.1 Fermentation Agent
Not Applicable
Not Applicable
20.3 Things you need
Bowl
Bowl, Shallow dish, Stirrer
20.4 Time Duration
20.4.1 Preparation Time
15- 20 minutes
10- 15 minutes
20.4.3 Cooking Time
20.4.5 Aging time
Not Available
Not Available
20.5 Storage & Shelf Life
20.5.1 Refrigeration Temperature
21.5.2 Shelf Life