1 Calories
1.1 Calories
0.08 Kcal62.00 Kcal
0
904
1.4 Calories in 1 cup
1.4 Calories in 1 tbsp
1.10 Calories in 1 oz
1.17 Calories in 1 slice of
1.23 Serving size
1.24 Proteins
1.28 Carbs
1.28.8 Fiber
1.29.3 Sugar
1.32 Fats
2.3.2 Fat Content
5.5.6 Saturated Fat
6.2.2 Trans Fat
6.3.5 Polyunsaturated Fat
6.3.9 Monounsaturated Fat
8 Nutrition
8.1 Serving Size
8.2 Cholesterol
8.4 Vitamins
8.4.1 Vitamin A
8.5.6 Vitamin B1 (Thiamin)
8.5.10 Vitamin B2 (Riboflavin)
8.5.16 Vitamin B3 (Niacin)
8.5.21 Vitamin B6 (Pyridoxine)
0.01 mg0.04 mg
-0.026
1.5
8.7.3 Vitamin B9 (Folic acid, Folate)
11.5.4 Vitamin B12 (Cobalamin)
11.5.7 Vitamin C (Ascorbic acid)
11.5.12 Vitamin D
11.6.3 Vitamin D (D2+D3)
11.6.6 Vitamin E (Alpha- Tocopherol)
14.5.2 Vitamin K (Phylloquinone)
14.6 Minerals
14.6.1 Calcium
130.00 mg115.00 mg
0
1705
14.6.4 Iron
14.7.2 Magnesium
17.1.1 Phosphorus
17.5.3 Potassium
150.00 mg135.00 mg
0
1794
17.5.4 Sodium
40.00 mg105.00 mg
0
7022.4
17.5.5 Zinc
17.6 Other
17.6.1 Water
17.6.2 Caffeine
18 Benefits
18.1 Health Benefits
Prevents Cancer, Boosts immune system
Cures acidity, Reduces blood pressure, Reduces unwanted fats, Remedy for treating indigestion & bloating, Improves digestion
18.1.1 Other General Benefits
Best for weight loss, Reduces cholesterol, Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Best for weight loss, Boosts immune system, Reduces body heat
18.2 Hair and Beauty Benefits
18.2.1 Skin Care
Not Defined
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
18.2.2 Hair Care
NA
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
18.3 Nutritional Importance & Uses
18.3.1 Uses
NA
It is preferred to dip in meat, poultry and fish before coating for frying and baking, Use it as a base for homemade marinade, Use it as base for smoothies, Used as a base for soup and salad dressing, Used as acidic ingredient in baked goods
18.3.2 Nutritional Importance
Good source of protein, Low fat
Contains good amount of Vitamins, Good source of Calcium, Good source of Potassium, Good source of protein, Good source of Vitamin B-12, Low fat, Rich in Phosphorus, Rich in probiotics
18.4 Allergy
18.4.1 Allergy Symptoms
Not Available
Coughing, Decrease in Blood pressure, Difficulty in breathing, Digestive difficulty, Dizziness, Eczema, Eye irritation, Nasal congestion, Not Available, Sneezing, Swelling of throat
19 What is
19.1 What is
Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained.
Buttermilk is a liquid made by the process of churning butter out of cream.
19.1.1 Color
Not Available
Not Available
19.1.2 Flavor
19.1.3 Aroma
19.1.4 Vegetarian
19.2 Origin
20 How to make
20.1 Serving Size
20.2 Ingredients
Buttermilk, Milk
A pinch of Salt, Curd, Milk, Yogurt
20.2.1 Fermentation Agent
Not Applicable
Lactococcus Lactis
20.3 Things you need
Bowl, Cheesecloth, Stirrer
Stirrer
20.4 Time Duration
20.4.1 Preparation Time
24-36 hours
15- 20 minutes
20.4.2 Cooking Time
20.4.3 Aging time
Not Available
Not Available
20.5 Storage & Shelf Life
20.5.1 Refrigeration Temperature
20.5.2 Shelf Life