1 Calories
1.1 Calories
88.00 Kcal744.00 Kcal
0
904
1.2 Calories in 1 cup
1.3 Calories in 1 tbsp
1.2 Calories in 1 oz
1.5 Calories in 1 slice of
2.5 Serving size
2.6 Proteins
2.9 Carbs
2.10.2 Fiber
3.3.2 Sugar
5.7 Fats
5.7.2 Fat Content
1.2.1 Saturated Fat
1.2.3 Trans Fat
1.1.1 Polyunsaturated Fat
1.2.1 Monounsaturated Fat
2 Nutrition
2.1 Serving Size
2.2 Cholesterol
1.6 Vitamins
1.6.1 Vitamin A
1.7.5 Vitamin B1 (Thiamin)
1.9.2 Vitamin B2 (Riboflavin)
1.12.2 Vitamin B3 (Niacin)
1.13.2 Vitamin B6 (Pyridoxine)
1.13.7 Vitamin B9 (Folic acid, Folate)
1.13.12 Vitamin B12 (Cobalamin)
1.13.16 Vitamin C (Ascorbic acid)
1.14.4 Vitamin D
1.15.2 Vitamin D (D2+D3)
1.15.4 Vitamin E (Alpha- Tocopherol)
4.2.1 Vitamin K (Phylloquinone)
4.7 Minerals
4.7.1 Calcium
1.6.3 Iron
1.6.7 Magnesium
1.7.4 Phosphorus
1.8.5 Potassium
1.9.3 Sodium
100.00 mg606.00 mg
0
7022.4
1.11.4 Zinc
1.13 Other
1.13.1 Water
1.15.1 Caffeine
2 Benefits
2.1 Health Benefits
Presence of calcium, Presence of calcium makes teeth strong & healthy
Absorps of Calcium & Vitamin B, Antioxidative effect, Anti-tumor activity, Prevents Cancer, Boosts immune system, Presence of calcium makes teeth strong & healthy, Provides energy, Treating fungal infections
2.1.1 Other General Benefits
2.2 Hair and Beauty Benefits
2.2.1 Skin Care
2.2.2 Hair Care
2.3 Nutritional Importance & Uses
2.3.1 Uses
2.3.2 Nutritional Importance
Good source of calories, Good source of Calcium
Good source of calories, Good source of Calcium, Good source of protein, Rich in Vitamin D
2.4 Allergy
2.4.1 Allergy Symptoms
Not Available
Not Available
3 What is
3.1 What is
- Cuajada is technically a type of fresh cheese that is made from milk curds, although some consider it more of a pudding.
- It is popular in Northern Spain and areas of South and Central America such as Nicaragua, Brazil and Costa Rica.
Butterfat is a triglyceride (a fat) derived from fatty acids such as myristic, palmitic, and oleic acids. Saturated fatty acids: Palmitic acid: 31% Myristic acid: 12% Stearic acid: 11%
3.1.1 Color
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3.1.2 Flavor
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3.1.3 Aroma
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3.1.4 Vegetarian
3.2 Origin
4 How to make
4.1 Serving Size
4.2 Ingredients
4.2.1 Fermentation Agent
Not Applicable
Not Applicable
4.3 Things you need
Container, Strainer
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4.4 Time Duration
4.4.1 Preparation Time
4.4.3 Cooking Time
4.4.4 Aging time
Not Available
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4.5 Storage & Shelf Life
4.5.1 Refrigeration Temperature
1.2.3 Shelf Life