1 Calories
1.1 Calories
123.00 Kcal47.00 Kcal
0
904
1.2 Calories in 1 cup
2.4 Calories in 1 tbsp
3.4 Calories in 1 oz
3.5 Calories in 1 slice of
3.6 Serving size
3.7 Proteins
3.8 Carbs
3.8.6 Fiber
3.9.2 Sugar
3.10 Fats
3.10.4 Fat Content
3.10.8 Saturated Fat
3.10.12 Trans Fat
3.10.16 Polyunsaturated Fat
3.12.2 Monounsaturated Fat
4 Nutrition
4.1 Serving Size
4.2 Cholesterol
7.6 Vitamins
7.6.1 Vitamin A
7.8.3 Vitamin B1 (Thiamin)
10.5.2 Vitamin B2 (Riboflavin)
13.5.3 Vitamin B3 (Niacin)
13.5.5 Vitamin B6 (Pyridoxine)
0.05 mg0.03 mg
-0.026
1.5
13.5.6 Vitamin B9 (Folic acid, Folate)
13.5.7 Vitamin B12 (Cobalamin)
13.5.8 Vitamin C (Ascorbic acid)
13.5.9 Vitamin D
13.5.10 Vitamin D (D2+D3)
13.5.11 Vitamin E (Alpha- Tocopherol)
13.5.12 Vitamin K (Phylloquinone)
13.6 Minerals
13.6.1 Calcium
107.00 mg157.00 mg
0
1705
13.6.2 Iron
13.6.3 Magnesium
13.6.4 Phosphorus
13.6.5 Potassium
132.00 mg108.00 mg
0
1794
13.6.6 Sodium
61.00 mg347.00 mg
0
7022.4
13.6.7 Zinc
13.7 Other
13.7.1 Water
13.7.2 Caffeine
14 Benefits
14.1 Health Benefits
Strong & healthy muscles, Helps to gain weight, Aids hangover, Provides energy
Aids in gut easing, gastrointestinal problems and digestion
14.1.1 Other General Benefits
Not Available
Yogurt is rich in Calcium, Phosphorus and Vitamin B
14.2 Hair and Beauty Benefits
14.2.1 Skin Care
Gives a smoother skin, Lightens the skin tone, Natural moisturizer, Natural skin softner, Protects the skin against dryness
Applying it to the skin can help ease the pain of sunburn
14.2.2 Hair Care
Excellent hair conditioner, Results in shiny hair
Excellent hair conditioner
14.3 Nutritional Importance & Uses
14.3.1 Uses
It is used in the manufacture of soaps and mositurizers, Pre-Shampoo conditioner
NA
14.3.2 Nutritional Importance
Good source of calories, Good source of protein
Good source of Calcium, Rich in Phosphorus
14.4 Allergy
14.4.1 Allergy Symptoms
Constipation, Cramps, Gas, Headache, Hives, Itchy Skin rashes, Rashes in the form of hives, Vomiting, Wheezing
Not Available
15 What is
15.1 What is
Milk skin refers to sticky skin of protein that forms on the top of milk and milk containing liquids.
- 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.
15.1.1 Color
15.1.2 Flavor
Creamy, Milky, Thick
Sour
15.1.3 Aroma
15.1.4 Vegetarian
15.2 Origin
16 How to make
16.1 Serving Size
16.2 Ingredients
Milk
1 tbsp olive oil, 3 cloves garlic, 3 cucumbers, Mint, Yogurt
16.2.1 Fermentation Agent
Not Applicable
Not Applicable
16.3 Things you need
16.4 Time Duration
16.4.1 Preparation Time
Not Applicable
15- 20 minutes
16.4.2 Cooking Time
16.4.3 Aging time
Not Applicable
Not Available
16.5 Storage & Shelf Life
16.5.1 Refrigeration Temperature
16.5.2 Shelf Life