1 Calories
1.1 Calories
67.80 Kcal101.20 Kcal
0
904
1.3 Calories in 1 cup
1.9 Calories in 1 tbsp
1.13 Calories in 1 oz
1.20 Calories in 1 slice of
1.23 Serving size
1.24 Proteins
1.28 Carbs
1.30.2 Fiber
1.30.7 Sugar
1.31 Fats
2.2.1 Fat Content
3.5.3 Saturated Fat
3.5.8 Trans Fat
3.5.13 Polyunsaturated Fat
3.5.18 Monounsaturated Fat
4 Nutrition
4.1 Serving Size
4.2 Cholesterol
4.3 Vitamins
4.3.1 Vitamin A
4.3.6 Vitamin B1 (Thiamin)
5.2.2 Vitamin B2 (Riboflavin)
5.5.2 Vitamin B3 (Niacin)
5.5.7 Vitamin B6 (Pyridoxine)
5.5.11 Vitamin B9 (Folic acid, Folate)
5.5.17 Vitamin B12 (Cobalamin)
5.7.2 Vitamin C (Ascorbic acid)
9.6.4 Vitamin D
11.5.4 Vitamin D (D2+D3)
11.5.7 Vitamin E (Alpha- Tocopherol)
11.5.8 Vitamin K (Phylloquinone)
11.6 Minerals
11.6.1 Calcium
114.00 mg1,545.45 mg
0
1705
11.6.3 Iron
11.6.4 Magnesium
11.6.5 Phosphorus
11.6.7 Potassium
11.6.8 Sodium
11.6.10 Zinc
11.7 Other
11.7.1 Water
11.7.3 Caffeine
12 Benefits
12.1 Health Benefits
Aids in ACE inhibitory activity, Antioxidative effect, Anti-tumor activity, Immunomodulatory effects
Antioxidative effect, Favorable for infants, Helps to gain weight, Absorps of Calcium & Vitamin B
12.1.1 Other General Benefits
12.2 Hair and Beauty Benefits
12.2.1 Skin Care
Antioxidative effect
Natural moisturizer, Gives a smoother skin
12.2.2 Hair Care
12.3 Nutritional Importance & Uses
12.3.1 Uses
No uses found
Used in the preparation of Yak milk soaps
12.3.2 Nutritional Importance
Rich in probiotics
Contains high levels of Fat, Good source of protein, Rich in polyunsaturated fatty acids, Vital source of vitamins
12.4 Allergy
12.4.1 Allergy Symptoms
Not Available
Diarrhea, Difficulty in breathing, Gas, Itchy Skin rashes, Nasal stuffiness, Nausea, Nausea, accompanied by vomiting, Not Available, Sometimes bed wetting, Vomiting
13 What is
13.1 What is
- Viili is a yogurt-like mesophilic fermented milk that originated in the Nordic countries.
- Viili is a traditional heirloom yogurt from Finland.
Yak milk is the milk obtained from yak. It is sweet to taste and has rich fat content.
13.1.1 Color
13.1.2 Flavor
13.1.3 Aroma
13.1.4 Vegetarian
13.2 Origin
14 How to make
14.1 Serving Size
14.2 Ingredients
Villi culture, Whole milk
Not Applicable
14.2.1 Fermentation Agent
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Not Applicable
14.3 Things you need
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Not Applicable
14.4 Time Duration
14.4.1 Preparation Time
14.4.2 Cooking Time
14.4.3 Aging time
Not Applicable
Not Available
14.5 Storage & Shelf Life
14.5.1 Refrigeration Temperature
14.6.2 Shelf Life