1 Calories
1.1 Calories
123.00 Kcal47.00 Kcal
0
904
1.4 Calories in 1 cup
1.7 Calories in 1 tbsp
2.3 Calories in 1 oz
2.7 Calories in 1 slice of
2.10 Serving size
2.11 Proteins
2.12 Carbs
3.2.1 Fiber
4.3.2 Sugar
4.6 Fats
5.2.1 Fat Content
5.3.2 Saturated Fat
5.3.8 Trans Fat
5.3.14 Polyunsaturated Fat
5.3.19 Monounsaturated Fat
7 Nutrition
7.1 Serving Size
7.2 Cholesterol
7.4 Vitamins
7.4.1 Vitamin A
7.4.4 Vitamin B1 (Thiamin)
7.5.8 Vitamin B2 (Riboflavin)
7.5.13 Vitamin B3 (Niacin)
7.6.2 Vitamin B6 (Pyridoxine)
0.05 mg0.03 mg
-0.026
1.5
7.7.3 Vitamin B9 (Folic acid, Folate)
7.7.10 Vitamin B12 (Cobalamin)
7.7.17 Vitamin C (Ascorbic acid)
7.8.2 Vitamin D
7.9.4 Vitamin D (D2+D3)
10.5.3 Vitamin E (Alpha- Tocopherol)
13.5.2 Vitamin K (Phylloquinone)
13.7 Minerals
13.7.1 Calcium
107.00 mg157.00 mg
0
1705
13.8.2 Iron
16.5.2 Magnesium
16.5.5 Phosphorus
16.5.8 Potassium
132.00 mg108.00 mg
0
1794
16.5.11 Sodium
61.00 mg347.00 mg
0
7022.4
16.6.2 Zinc
16.7 Other
16.7.1 Water
19.5.2 Caffeine
20 Benefits
20.1 Health Benefits
Strong & healthy muscles, Helps to gain weight, Aids hangover, Provides energy
Aids in gut easing, gastrointestinal problems and digestion
20.1.1 Other General Benefits
Not Available
Yogurt is rich in Calcium, Phosphorus and Vitamin B
20.2 Hair and Beauty Benefits
20.2.1 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
20.2.2 Hair Care
Excellent hair conditioner, Results in shiny hair
Excellent hair conditioner
20.3 Nutritional Importance & Uses
20.3.1 Uses
It is used in the manufacture of soaps and mositurizers, Pre-Shampoo conditioner
NA
20.3.2 Nutritional Importance
Good source of calories, Good source of protein
Good source of Calcium, Rich in Phosphorus
20.4 Allergy
20.4.1 Allergy Symptoms
Constipation, Cramps, Gas, Headache, Hives, Itchy Skin rashes, Rashes in the form of hives, Vomiting, Wheezing
Not Available
21 What is
21.1 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.
21.1.1 Color
21.1.2 Flavor
Creamy, Milky, Thick
Sour
21.1.3 Aroma
21.1.4 Vegetarian
21.2 Origin
22 How to make
22.1 Serving Size
22.2 Ingredients
Milk
1 tbsp olive oil, 3 cloves garlic, 3 cucumbers, Mint, Yogurt
22.2.1 Fermentation Agent
Not Applicable
Not Applicable
22.3 Things you need
22.4 Time Duration
22.4.1 Preparation Time
Not Applicable
15- 20 minutes
22.4.2 Cooking Time
22.4.3 Aging time
Not Applicable
Not Available
22.5 Storage & Shelf Life
22.5.1 Refrigeration Temperature
22.5.3 Shelf Life