1 Calories
1.1 Calories
0.08 Kcal182.00 Kcal
0
904
1.2 Calories in 1 cup
1.4 Calories in 1 tbsp
1.9 Calories in 1 oz
1.7 Calories in 1 slice of
1.12 Serving size
1.13 Proteins
1.17 Carbs
1.19.1 Fiber
1.22.2 Sugar
1.26 Fats
1.28.3 Fat Content
2.2.2 Saturated Fat
2.4.1 Trans Fat
2.4.6 Polyunsaturated Fat
2.4.10 Monounsaturated Fat
4 Nutrition
4.1 Serving Size
4.2 Cholesterol
4.4 Vitamins
4.4.1 Vitamin A
4.4.7 Vitamin B1 (Thiamin)
4.4.11 Vitamin B2 (Riboflavin)
4.5.4 Vitamin B3 (Niacin)
5.2.3 Vitamin B6 (Pyridoxine)
0.01 mg0.05 mg
-0.026
1.5
5.3.3 Vitamin B9 (Folic acid, Folate)
6.2.3 Vitamin B12 (Cobalamin)
6.3.3 Vitamin C (Ascorbic acid)
6.4.5 Vitamin D
9.5.2 Vitamin D (D2+D3)
9.5.7 Vitamin E (Alpha- Tocopherol)
9.5.10 Vitamin K (Phylloquinone)
9.7 Minerals
9.7.1 Calcium
130.00 mg135.00 mg
0
1705
9.7.5 Iron
9.7.8 Magnesium
9.7.12 Phosphorus
100.00 mg116.00 mg
0
1409
9.7.16 Potassium
150.00 mg208.00 mg
0
1794
9.7.21 Sodium
40.00 mg54.00 mg
0
7022.4
9.8.2 Zinc
9.11 Other
9.11.1 Water
9.11.6 Caffeine
13 Benefits
13.1 Health Benefits
Prevents Cancer, Boosts immune system
Absorps of Calcium & Vitamin B
13.2.2 Other General Benefits
Best for weight loss, Reduces cholesterol, Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
13.3 Hair and Beauty Benefits
13.3.1 Skin Care
Not Defined
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
13.3.2 Hair Care
NA
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
13.4 Nutritional Importance & Uses
13.4.1 Uses
13.4.2 Nutritional Importance
Good source of protein, Low fat
Good source of Calcium, Good source of protein, Contains good amount of Vitamins
13.5 Allergy
13.5.1 Allergy Symptoms
Not Available
Not Available
14 What is
14.1 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.
Ice Milk
14.1.1 Color
Not Available
Not Available
14.1.2 Flavor
Not Available
Not Available
14.1.3 Aroma
Not Available
Not Available
14.1.4 Vegetarian
Not Available
Not Available
14.2 Origin
Germany
Europe, Greece, Italy
15 How to make
15.1 Serving Size
15.2 Ingredients
Buttermilk, Milk
Eggs, Milk, Sugar, Whipped cream
15.2.1 Fermentation Agent
Not Applicable
Not Applicable
15.3 Things you need
Bowl, Cheesecloth, Stirrer
2 Bowls, Sauce pan, Stirrer
15.4 Time Duration
15.4.1 Preparation Time
24-36 hours
15- 20 minutes
15.4.2 Cooking Time
15.4.3 Aging time
Not Available
Not Available
15.5 Storage & Shelf Life
15.5.1 Refrigeration Temperature
86.00 °F383.00 °F
-20
383
15.6.2 Shelf Life