1 Calories
1.1 Calories
0.08 Kcal123.00 Kcal
0
904
1.2 Calories in 1 cup
1.3 Calories in 1 tbsp
1.4 Calories in 1 oz
1.6 Calories in 1 slice of
1.7 Serving size
1.8 Proteins
1.9 Carbs
1.9.2 Fiber
1.9.4 Sugar
1.10 Fats
1.10.2 Fat Content
1.10.4 Saturated Fat
1.10.6 Trans Fat
1.11.2 Polyunsaturated Fat
1.11.3 Monounsaturated Fat
3 Nutrition
3.1 Serving Size
3.3 Cholesterol
5.6 Vitamins
5.6.1 Vitamin A
5.6.3 Vitamin B1 (Thiamin)
5.6.4 Vitamin B2 (Riboflavin)
5.6.5 Vitamin B3 (Niacin)
5.6.6 Vitamin B6 (Pyridoxine)
0.01 mg0.05 mg
-0.026
1.5
5.6.7 Vitamin B9 (Folic acid, Folate)
5.6.8 Vitamin B12 (Cobalamin)
5.6.9 Vitamin C (Ascorbic acid)
5.6.10 Vitamin D
5.6.11 Vitamin D (D2+D3)
5.6.12 Vitamin E (Alpha- Tocopherol)
5.6.13 Vitamin K (Phylloquinone)
5.7 Minerals
5.7.1 Calcium
130.00 mg107.00 mg
0
1705
5.7.2 Iron
5.7.3 Magnesium
5.7.4 Phosphorus
5.7.5 Potassium
150.00 mg132.00 mg
0
1794
5.7.6 Sodium
40.00 mg61.00 mg
0
7022.4
5.7.7 Zinc
5.8 Other
5.8.1 Water
5.8.2 Caffeine
6 Benefits
6.1 Health Benefits
Prevents Cancer, Boosts immune system
Strong & healthy muscles, Helps to gain weight, Aids hangover, Provides energy
6.1.1 Other General Benefits
Best for weight loss, Reduces cholesterol, Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
Not Available
6.2 Hair and Beauty Benefits
6.2.1 Skin Care
Not Defined
Gives a smoother skin, Lightens the skin tone, Natural moisturizer, Natural skin softner, Protects the skin against dryness
6.2.2 Hair Care
NA
Excellent hair conditioner, Results in shiny hair
6.3 Nutritional Importance & Uses
6.3.1 Uses
NA
It is used in the manufacture of soaps and mositurizers, Pre-Shampoo conditioner
6.3.2 Nutritional Importance
Good source of protein, Low fat
Good source of calories, Good source of protein
6.4 Allergy
6.4.1 Allergy Symptoms
Not Available
Constipation, Cramps, Gas, Headache, Hives, Itchy Skin rashes, Rashes in the form of hives, Vomiting, Wheezing
7 What is
7.1 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.
Milk skin refers to sticky skin of protein that forms on the top of milk and milk containing liquids.
7.1.1 Color
7.1.2 Flavor
Not Available
Creamy, Milky, Thick
7.1.3 Aroma
7.1.4 Vegetarian
7.2 Origin
8 How to make
8.1 Serving Size
8.2 Ingredients
8.2.1 Fermentation Agent
Not Applicable
Not Applicable
8.3 Things you need
Bowl, Cheesecloth, Stirrer
Container
8.4 Time Duration
8.4.1 Preparation Time
24-36 hours
Not Applicable
8.4.2 Cooking Time
8.4.3 Aging time
Not Available
Not Applicable
8.5 Storage & Shelf Life
8.5.1 Refrigeration Temperature
8.5.2 Shelf Life