1 Calories
1.1 Calories
67.80 Kcal41.00 Kcal
0
904
1.2 Calories in 1 cup
1.5 Calories in 1 tbsp
1.8 Calories in 1 oz
1.12 Calories in 1 slice of
1.16 Serving size
1.17 Proteins
1.21 Carbs
1.23.1 Fiber
1.25.2 Sugar
1.29 Fats
1.29.3 Fat Content
1.29.7 Saturated Fat
1.30.2 Trans Fat
1.31.3 Polyunsaturated Fat
2.2.1 Monounsaturated Fat
3 Nutrition
3.1 Serving Size
3.2 Cholesterol
3.3 Vitamins
3.3.1 Vitamin A
3.3.5 Vitamin B1 (Thiamin)
3.3.8 Vitamin B2 (Riboflavin)
5.2.1 Vitamin B3 (Niacin)
5.4.2 Vitamin B6 (Pyridoxine)
0.04 mg0.06 mg
-0.026
1.5
5.4.6 Vitamin B9 (Folic acid, Folate)
5.4.10 Vitamin B12 (Cobalamin)
5.4.14 Vitamin C (Ascorbic acid)
5.4.19 Vitamin D
5.4.22 Vitamin D (D2+D3)
5.4.25 Vitamin E (Alpha- Tocopherol)
5.4.29 Vitamin K (Phylloquinone)
5.6 Minerals
5.6.1 Calcium
114.00 mg130.00 mg
0
1705
5.6.5 Iron
5.6.8 Magnesium
5.6.12 Phosphorus
5.7.2 Potassium
170.00 mg164.00 mg
0
1794
5.7.6 Sodium
37.50 mg40.00 mg
0
7022.4
5.7.9 Zinc
5.10 Other
5.10.1 Water
8.5.4 Caffeine
9 Benefits
9.1 Health Benefits
Aids in ACE inhibitory activity, Antioxidative effect, Anti-tumor activity, Immunomodulatory effects
Aids in gut easing, gastrointestinal problems and digestion, High digestability, Best for weight loss
9.1.2 Other General Benefits
NA
Remedy for stress & anxiety, Boosts immune system, Improves digestion, Presence of calcium, Provides energy, Supports Detoxification
9.2 Hair and Beauty Benefits
9.2.1 Skin Care
Antioxidative effect
Gives a smoother skin
9.2.2 Hair Care
Unknown
Strengthens hair roots
9.3 Nutritional Importance & Uses
9.3.1 Uses
No uses found
Soothes your feet, Used as an Infant Formula in Russia
9.3.2 Nutritional Importance
Rich in probiotics
Good source of Calcium, Good source of protein
9.4 Allergy
9.4.1 Allergy Symptoms
Not Available
Not Available
10 What is
10.1 What is
- Viili is a yogurt-like mesophilic fermented milk that originated in the Nordic countries.
- Viili is a traditional heirloom yogurt from Finland.
Kefir is fermented milk made by using kefir grains containing benefiicial yeast as well as probiotic bacteria found in the yogurt.
10.1.1 Color
10.1.2 Flavor
10.1.3 Aroma
10.1.4 Vegetarian
10.2 Origin
Finland, Sweden
North Caucasus regions
11 How to make
11.1 Serving Size
11.2 Ingredients
Villi culture, Whole milk
Kefir seeds, Whole milk
11.2.1 Fermentation Agent
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Not Applicable
11.3 Things you need
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Glass container with lid, Cheesecloth, Strainer
11.4 Time Duration
11.4.1 Preparation Time
11.4.2 Cooking Time
11.4.3 Aging time
Not Applicable
Not Available
11.5 Storage & Shelf Life
11.5.1 Refrigeration Temperature
11.5.4 Shelf Life