1 Calories
1.1 Calories
458.00 Kcal0.08 Kcal
0
904
1.3 Calories in 1 cup
1.3 Calories in 1 tbsp
1.8 Calories in 1 oz
1.15 Calories in 1 slice of
1.19 Serving size
1.20 Proteins
1.27 Carbs
1.28.4 Fiber
1.29.2 Sugar
1.30 Fats
2.2.1 Fat Content
5.5.2 Saturated Fat
5.5.8 Trans Fat
6.3.2 Polyunsaturated Fat
6.3.6 Monounsaturated Fat
7 Nutrition
7.1 Serving Size
7.2 Cholesterol
8.3 Vitamins
8.3.1 Vitamin A
8.5.2 Vitamin B1 (Thiamin)
8.5.5 Vitamin B2 (Riboflavin)
8.5.12 Vitamin B3 (Niacin)
8.5.15 Vitamin B6 (Pyridoxine)
1.50 mg0.01 mg
-0.026
1.5
8.5.20 Vitamin B9 (Folic acid, Folate)
8.7.4 Vitamin B12 (Cobalamin)
11.5.3 Vitamin C (Ascorbic acid)
11.5.8 Vitamin D
11.5.11 Vitamin D (D2+D3)
11.6.2 Vitamin E (Alpha- Tocopherol)
11.6.5 Vitamin K (Phylloquinone)
11.7 Minerals
11.7.1 Calcium
14.4.3 Iron
14.5.3 Magnesium
14.5.4 Phosphorus
14.6.2 Potassium
14.6.3 Sodium
246.00 mg40.00 mg
0
7022.4
14.6.5 Zinc
14.7 Other
14.7.1 Water
14.7.3 Caffeine
15 Benefits
15.1 Health Benefits
Absorps of Calcium & Vitamin B
Prevents Cancer, Boosts immune system
15.1.1 Other General Benefits
Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Best for weight loss, Reduces cholesterol, Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
15.2 Hair and Beauty Benefits
15.2.1 Skin Care
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
Not Defined
15.2.2 Hair Care
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
NA
15.3 Nutritional Importance & Uses
15.3.1 Uses
15.3.2 Nutritional Importance
Good source of Calcium, Good source of protein, Contains good amount of Vitamins
Good source of protein, Low fat
15.4 Allergy
15.4.1 Allergy Symptoms
Not Available
Not Available
16 What is
16.1 What is
Caramel is a liquid made by heating and cooking sugar or syrup until it turns brown that is used as an ingredient for coloring and flavoring food.
Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained.
16.1.1 Color
Not Available
Not Available
16.1.2 Flavor
Not Available
Not Available
16.1.3 Aroma
Not Available
Not Available
16.1.4 Vegetarian
16.2 Origin
17 How to make
17.1 Serving Size
17.2 Ingredients
Milk, Sugar
Buttermilk, Milk
17.2.1 Fermentation Agent
Not Applicable
Not Applicable
17.3 Things you need
2 Bowls, Sauce pan, Stirrer
Bowl, Cheesecloth, Stirrer
17.4 Time Duration
17.4.1 Preparation Time
15- 20 minutes
24-36 hours
17.4.2 Cooking Time
17.4.3 Aging time
Not Available
Not Available
17.5 Storage & Shelf Life
17.5.1 Refrigeration Temperature
17.5.2 Shelf Life