Kabeh babagan Shrikhand

1 kalori

1.1 kalori

1.2 Kalori ing 1 tuwung

1.3 Kalori 1 tbsp

1.4 Kalori ing 1 oz

1.5 Kalori ing 1 irisan

1.6 Bantu ukuran

1.7 protein

1.8 karbohidrat

1.8.1 serat

1.8.2 Sugar

1.9 lemak

1.9.1 Content lemak

1.9.2 jenuh Lemak

1.9.3 Trans Lemak

1.9.4 asam lemak

1.9.5 monounsaturated lemak

2 Nutrition

2.1 Bantu Size

2.2 kolesterol

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)

2.3.6 Vitamin B9 (folic asam, folat | folat)

2.3.7 Vitamin B12 (Cobalamin)

2.3.8 Vitamin C (asam Ascorbic)

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

2.4.2 Iron

2.4.3 Magnesium

2.4.4 fosfor

2.4.5 kalium

2.4.6 sodium

2.4.7 seng

2.5 liyane

2.5.1 Water

2.5.2 kafein

3 Wuku

3.1 Kesehatan keuntungan

3.1.1 Wuku Umum liyane

3.2 Wuku rambute lan Beauty

3.2.1 Perawatan kulit

3.2.2 Perawatan Rambut

3.3 Pentinge nutrisi lan migunakake

3.3.1 ulah

3.3.2 Pentinge nutrisi

3.4 alergi

3.4.1 Gejala alergi

4 apa

4.1 apa

4.1.1 warna

4.1.2 roso

4.1.3 Aroma

4.1.4 vegetarian

4.2 asal

5 Carane nggawe

5.1 Bantu Size

5.2 Úa

5.2.1 fermentasi Agent

5.3 Iku sampeyan kudu

5.4 wektu Duration

5.4.1 Wektu Preparation

5.4.2 Wektu Cooking

5.4.3 tuwa wektu

5.5 Panyimpenan lan Beting Life

5.5.1 Pendingin suhu

5.5.2 beting Life