1 Calories
1.1 Calories
216.00 Kcal744.00 Kcal
0
904
1.3 Calories in 1 cup
15.7 Calories in 1 tbsp
15.8 Calories in 1 oz
15.9 Calories in 1 slice of
15.10 Serving size
15.11 Proteins
15.13 Carbs
15.14.2 Fiber
18.5.2 Sugar
18.9 Fats
20.2.1 Fat Content
21.5.7 Saturated Fat
21.5.13 Trans Fat
22.2.1 Polyunsaturated Fat
22.2.6 Monounsaturated Fat
23 Nutrition
23.1 Serving Size
23.2 Cholesterol
23.4 Vitamins
23.4.1 Vitamin A
23.5.6 Vitamin B1 (Thiamin)
28.1.3 Vitamin B2 (Riboflavin)
32.4.4 Vitamin B3 (Niacin)
32.5.4 Vitamin B6 (Pyridoxine)
32.6.4 Vitamin B9 (Folic acid, Folate)
32.6.7 Vitamin B12 (Cobalamin)
35.5.3 Vitamin C (Ascorbic acid)
35.5.7 Vitamin D
35.5.8 Vitamin D (D2+D3)
35.5.10 Vitamin E (Alpha- Tocopherol)
35.5.12 Vitamin K (Phylloquinone)
35.7 Minerals
35.7.1 Calcium
35.7.3 Iron
35.7.5 Magnesium
35.7.9 Phosphorus
35.7.11 Potassium
35.7.12 Sodium
270.50 mg606.00 mg
0
7022.4
35.8.2 Zinc
38.6 Other
38.6.1 Water
38.6.3 Caffeine
39 Benefits
39.1 Health Benefits
Absorps of Calcium & Vitamin B
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
39.1.1 Other General Benefits
Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
NA
39.2 Hair and Beauty Benefits
39.2.1 Skin Care
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
NA
39.2.2 Hair Care
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
NA
39.3 Nutritional Importance & Uses
39.3.1 Uses
Major ingredient in sweet dishes n desserts
NA
39.3.2 Nutritional Importance
Good source of Calcium, Good source of protein, Contains good amount of Vitamins
Good source of calories, Good source of Calcium, Good source of protein, Rich in Vitamin D
39.4 Allergy
39.4.1 Allergy Symptoms
Not Available
Not Available
40 What is
40.1 What is
Khoa
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%
40.1.1 Color
Not Available
Not Available
40.1.2 Flavor
Not Available
Not Available
40.1.3 Aroma
Not Available
Not Available
40.1.4 Vegetarian
40.2 Origin
41 How to make
41.1 Serving Size
41.2 Ingredients
41.2.1 Fermentation Agent
Not Applicable
Not Applicable
41.3 Things you need
41.4 Time Duration
41.4.1 Preparation Time
41.4.2 Cooking Time
41.4.3 Aging time
Not Available
Not Available
41.5 Storage & Shelf Life
41.5.1 Refrigeration Temperature
180.00 °F39.20 °F
-20
383
41.5.2 Shelf Life