1 Calories
1.1 Calories
352.00 Kcal136.00 Kcal
0
904
1.2 Calories in 1 cup
1.3 Calories in 1 tbsp
1.4 Calories in 1 oz
1.5 Calories in 1 slice of
Not ApplicableNA
12.2
425
1.6 Serving size
1.7 Proteins
1.8 Carbs
1.8.1 Fiber
1.8.2 Sugar
1.9 Fats
1.9.1 Fat Content
1.9.2 Saturated Fat
1.9.3 Trans Fat
1.9.4 Polyunsaturated Fat
1.9.5 Monounsaturated Fat
2 Nutrition
2.1 Serving Size
2.2 Cholesterol
2.3 Vitamins
2.3.1 Vitamin A
2.3.2 Vitamin B1 (Thiamin)
2.3.3 Vitamin B2 (Riboflavin)
2.3.4 Vitamin B3 (Niacin)
2.3.5 Vitamin B6 (Pyridoxine)
0.61 mg0.02 mg
-0.026
1.5
2.3.6 Vitamin B9 (Folic acid, Folate)
2.3.7 Vitamin B12 (Cobalamin)
2.3.8 Vitamin C (Ascorbic acid)
2.3.9 Vitamin D
2.3.10 Vitamin D (D2+D3)
2.3.11 Vitamin E (Alpha- Tocopherol)
2.3.12 Vitamin K (Phylloquinone)
2.4 Minerals
2.4.1 Calcium
469.00 mg272.00 mg
0
1705
2.4.2 Iron
2.4.3 Magnesium
2.4.4 Phosphorus
1,321.00 mg183.00 mg
0
1409
2.4.5 Potassium
500.00 mg125.00 mg
0
1794
2.4.6 Sodium
156.00 mg99.00 mg
0
7022.4
2.4.7 Zinc
2.5 Other
2.5.1 Water
2.5.2 Caffeine
3 Benefits
3.1 Health Benefits
Best for weight loss, Strong & healthy muscles, Improves digestion
Reduces cholesterol, Improves digestion, Presence of calcium, Presence of calcium makes teeth strong & healthy, Strengthens the immune system
3.1.1 Other General Benefits
Best for weight loss, Reduces unwanted fats, Improves digestion
Improves digestion, Improves Nutrition
3.2 Hair and Beauty Benefits
3.2.1 Skin Care
Not Applicable
Provides supple, healthy and glowing skin, Reduces blemishes and dark circles, Unknown
3.2.2 Hair Care
Not Applicable
Results in shiny hair
3.3 Nutritional Importance & Uses
3.3.1 Uses
No uses found
No uses found
3.3.2 Nutritional Importance
Good source of Calcium, Good source of protein
Good source of Calcium, Good source of protein
3.4 Allergy
3.4.1 Allergy Symptoms
Not Available
Anaphylaxis, Cramps, Diarrhea, Labored breathing, Nausea, accompanied by vomiting, Oral swelling, Swelling of throat, Vomiting, Wheezing
4 What is
4.1 What is
Whey is a natural substance, the liquid part of fresh milk that is left over from the making of cheese.
It is a sort of whey cheese common in the Balkans, made from whey of sheep, goat or cow milk.
4.1.1 Color
4.1.2 Flavor
Depends upon added flavoring agents
Milky, Sweet
4.1.3 Aroma
4.1.4 Vegetarian
4.2 Origin
5 How to make
5.1 Serving Size
5.2 Ingredients
Buttermilk, Cottage cheese, Milk, Yogurt
Whey of sheep, goat or cow milk
5.2.1 Fermentation Agent
Not Applicable
Not Applicable
5.3 Things you need
Bowl, Cheesecloth, Container, Plastic wrap, Strainer
Container
5.4 Time Duration
5.4.1 Preparation Time
5.4.2 Cooking Time
5.4.3 Aging time
Not Available
Not Available
5.5 Storage & Shelf Life
5.5.1 Refrigeration Temperature
5.5.2 Shelf Life