1 Calories
1.1 Calories
0.08 Kcal67.80 Kcal
0
904
1.4 Calories in 1 cup
1.7 Calories in 1 tbsp
1.9 Calories in 1 oz
1.12 Calories in 1 slice of
1.14 Serving size
1.15 Proteins
2.3 Carbs
2.4.4 Fiber
2.5.2 Sugar
2.6 Fats
2.6.2 Fat Content
2.6.6 Saturated Fat
2.6.11 Trans Fat
2.6.13 Polyunsaturated Fat
2.7.3 Monounsaturated Fat
4 Nutrition
4.1 Serving Size
4.2 Cholesterol
4.4 Vitamins
4.4.1 Vitamin A
4.5.2 Vitamin B1 (Thiamin)
4.5.4 Vitamin B2 (Riboflavin)
7.5.3 Vitamin B3 (Niacin)
7.5.5 Vitamin B6 (Pyridoxine)
0.01 mg0.04 mg
-0.026
1.5
7.5.7 Vitamin B9 (Folic acid, Folate)
7.5.9 Vitamin B12 (Cobalamin)
7.5.11 Vitamin C (Ascorbic acid)
7.5.13 Vitamin D
7.5.15 Vitamin D (D2+D3)
7.5.17 Vitamin E (Alpha- Tocopherol)
7.5.19 Vitamin K (Phylloquinone)
7.7 Minerals
7.7.1 Calcium
130.00 mg114.00 mg
0
1705
7.7.3 Iron
7.7.4 Magnesium
7.7.5 Phosphorus
7.7.7 Potassium
150.00 mg170.00 mg
0
1794
7.7.8 Sodium
40.00 mg37.50 mg
0
7022.4
7.7.10 Zinc
7.8 Other
7.8.1 Water
7.9.2 Caffeine
8 Benefits
8.1 Health Benefits
Prevents Cancer, Boosts immune system
Aids in ACE inhibitory activity, Antioxidative effect, Anti-tumor activity, Immunomodulatory effects
8.1.1 Other General Benefits
Best for weight loss, Reduces cholesterol, Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
NA
8.2 Hair and Beauty Benefits
8.2.1 Skin Care
Not Defined
Antioxidative effect
8.2.2 Hair Care
8.3 Nutritional Importance & Uses
8.3.1 Uses
8.3.2 Nutritional Importance
Good source of protein, Low fat
Rich in probiotics
8.4 Allergy
8.4.1 Allergy Symptoms
Not Available
Not Available
9 What is
9.1 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.
- Viili is a yogurt-like mesophilic fermented milk that originated in the Nordic countries.
- Viili is a traditional heirloom yogurt from Finland.
9.1.1 Color
10.1.1 Flavor
Not Available
Yogurt like
10.1.3 Aroma
10.1.4 Vegetarian
10.3 Origin
11 How to make
11.1 Serving Size
11.3 Ingredients
Buttermilk, Milk
Villi culture, Whole milk
11.3.1 Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
11.4 Things you need
Bowl, Cheesecloth, Stirrer
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
11.6 Time Duration
11.6.1 Preparation Time
12.1.1 Cooking Time
12.1.2 Aging time
Not Available
Not Applicable
12.2 Storage & Shelf Life
12.2.1 Refrigeration Temperature
13.5.2 Shelf Life