1 Calories
1.1 Calories
200.00 Kcal41.00 Kcal
0
904
1.4 Calories in 1 cup
1.6 Calories in 1 tbsp
4.6 Calories in 1 oz
4.7 Calories in 1 slice of
4.8 Serving size
4.9 Proteins
4.10 Carbs
4.10.2 Fiber
4.12.2 Sugar
4.13 Fats
8.2.2 Fat Content
10.5.4 Saturated Fat
10.5.7 Trans Fat
10.5.9 Polyunsaturated Fat
10.5.11 Monounsaturated Fat
11 Nutrition
11.1 Serving Size
11.2 Cholesterol
11.3 Vitamins
11.3.1 Vitamin A
11.3.3 Vitamin B1 (Thiamin)
11.3.5 Vitamin B2 (Riboflavin)
11.3.7 Vitamin B3 (Niacin)
11.3.9 Vitamin B6 (Pyridoxine)
11.3.11 Vitamin B9 (Folic acid, Folate)
11.4.2 Vitamin B12 (Cobalamin)
11.4.4 Vitamin C (Ascorbic acid)
11.4.5 Vitamin D
11.4.6 Vitamin D (D2+D3)
11.4.7 Vitamin E (Alpha- Tocopherol)
11.4.8 Vitamin K (Phylloquinone)
11.5 Minerals
11.5.1 Calcium
220.00 mg130.00 mg
0
1705
11.5.2 Iron
11.5.3 Magnesium
11.5.4 Phosphorus
11.5.5 Potassium
11.5.6 Sodium
150.00 mg40.00 mg
0
7022.4
11.5.7 Zinc
11.6 Other
11.6.1 Water
11.6.2 Caffeine
12 Benefits
12.1 Health Benefits
Lactose Intolerants, Improves metabolism rate
Aids in gut easing, gastrointestinal problems and digestion, High digestability, Best for weight loss
12.1.1 Other General Benefits
Lactose Intolerants, Beneficial for Emaciation and Anemia, Protects gastrointestinal tract, metabolism, cardiovascular and nervous systems
Remedy for stress & anxiety, Boosts immune system, Improves digestion, Presence of calcium, Provides energy, Supports Detoxification
12.2 Hair and Beauty Benefits
12.2.1 Skin Care
12.2.2 Hair Care
NA
Strengthens hair roots
12.3 Nutritional Importance & Uses
12.3.1 Uses
No uses found
Soothes your feet, Used as an Infant Formula in Russia
12.3.2 Nutritional Importance
Contains good amount of Vitamins, Rich in ferments, trace elements, antibiotics, ethyl alcohol, and lactic acid
Good source of Calcium, Good source of protein
12.4 Allergy
12.4.1 Allergy Symptoms
Not Available
Not Available
13 What is
13.1 What is
TYpe of milk
Kefir is fermented milk made by using kefir grains containing benefiicial yeast as well as probiotic bacteria found in the yogurt.
13.1.1 Color
Not Available
Not Available
13.1.2 Flavor
13.1.3 Aroma
13.1.4 Vegetarian
13.2 Origin
Tatar
North Caucasus regions
14 How to make
14.1 Serving Size
14.2 Ingredients
Mare's milk, Milk, Whey of sheep, goat or cow milk
Kefir seeds, Whole milk
14.2.1 Fermentation Agent
Not Applicable
Not Applicable
14.3 Things you need
Container
Glass container with lid, Cheesecloth, Strainer
14.4 Time Duration
14.4.1 Preparation Time
14.4.2 Cooking Time
14.4.3 Aging time
Not Available
Not Available
14.5 Storage & Shelf Life
14.5.1 Refrigeration Temperature
14.5.2 Shelf Life