Kabeh babagan Swiss Cheese

Swiss Cheese

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1 kalori

1.1 kalori

393.00 Kcal

Rank: 17 (Overall) ▶

0 904

1.2 Kalori ing 1 tuwung

519.00 Kcal

Rank: 19 (Overall) ▶

70 1628

1.3 Kalori 1 tbsp

59.00 Kcal

Rank: 12 (Overall) ▶

8 102

1.4 Kalori ing 1 oz

111.00 Kcal

Rank: 19 (Overall) ▶

12.2 204

1.5 Kalori ing 1 irisan

110.00 Kcal

Rank: 10 (Overall) ▶

12.2 425

1.6 Bantu ukuran

100

1.7 protein

26.96 g

Rank: 8 (Overall) ▶

0 215

1.8 karbohidrat

1.44 g

Rank: 81 (Overall) ▶

0 205

1.8.1 serat

0.00 g

Rank: 15 (Overall) ▶

0 10.3

1.8.2 Sugar

0.00 g

Rank: N/A (Overall) ▶

0 54.08

1.9 lemak

30.99 g

Rank: 79 (Overall) ▶

0.1 175

1.9.1 Content lemak

ora Sumadhiya

Rank: N/A (Overall) ▶

1 91

1.9.2 jenuh Lemak

18.23 g

Rank: 67 (Overall) ▶

0 67

1.9.3 Trans Lemak

2.00 g

Rank: 9 (Overall) ▶

0 162

1.9.4 asam lemak

1.34 g

Rank: 15 (Overall) ▶

0 48

1.9.5 monounsaturated lemak

8.05 g

Rank: 26 (Overall) ▶

0 32.9

2 Nutrition

2.1 Bantu Size

100

2.2 kolesterol

92.00 mg

Rank: 16 (Overall) ▶

0 325

2.3 vitamins

2.3.1 vitamin A

1,047.00 IU

Rank: 11 (Overall) ▶

0 2499

2.3.2 Vitamin B1 (thiamin)

0.01 mg

Rank: 42 (Overall) ▶

0 3.5

2.3.3 Vitamin B2 (riboflavin)

0.30 mg

Rank: 26 (Overall) ▶

0 2.017

2.3.4 Vitamin B3 (niacin)

0.06 mg

Rank: 51 (Overall) ▶

0 13.112

2.3.5 Vitamin B6 (Pyridoxine)

0.07 mg

Rank: 25 (Overall) ▶

-0.026 1.5

2.3.6 Vitamin B9 (folic asam, folat | folat)

10.00 μg

Rank: 25 (Overall) ▶

0 87

2.3.7 Vitamin B12 (Cobalamin)

3.06 μg

Rank: 2 (Overall) ▶

0 4.03

2.3.8 Vitamin C (asam Ascorbic)

0.00 mg

Rank: 29 (Overall) ▶

0 7.7

2.3.9 vitamin D

0.00 IU

Rank: 39 (Overall) ▶

0 301

2.3.10 Vitamin D (D2 + D3)

0.00 μg

Rank: 18 (Overall) ▶

0 7.5

2.3.11 Vitamin E (Alpha- tocopherol)

0.60 mg

Rank: 13 (Overall) ▶

0 24.21

2.3.12 Vitamin K (Phylloquinone)

1.40 μg

Rank: 18 (Overall) ▶

0 30.3

2.4 Minerals

2.4.1 calcium

890.00 mg

Rank: 7 (Overall) ▶

0 1705

2.4.2 Iron

0.13 mg

Rank: 47 (Overall) ▶

0 70

2.4.3 Magnesium

33.00 mg

Rank: 13 (Overall) ▶

0 444

2.4.4 fosfor

574.00 mg

Rank: 9 (Overall) ▶

0 1409

2.4.5 kalium

574.00 mg

Rank: 6 (Overall) ▶

0 1794

2.4.6 sodium

187.00 mg

Rank: 40 (Overall) ▶

0 7022.4

2.4.7 seng

4.37 mg

Rank: 4 (Overall) ▶

0 7.31

2.5 liyane

2.5.1 Water

37.63 g

Rank: 65 (Overall) ▶

0 221

2.5.2 kafein

0.00 g

Rank: N/A (Overall) ▶

0 0

3 Wuku

3.1 Kesehatan keuntungan

Nyuda meksa getih, Nambah panyerepan calcium, Otot kuwat lan sehat, Mbantu kanggo njaga tekanan getih, Mbenakake tingkat gula getih, Mbenakake tingkat metabolisme, Presensi saka calcium, Presensi saka calcium ndadekake untu kuwat lan sehat, ngalangi rongga

3.1.1 Wuku Umum liyane

Nambah panyerepan calcium, Apik kanggo balung, Apik kanggo panon, Apik kanggo sistem imun, pangan lemak Low, sodium Low, stimulates wutah saka bakteri kesehatan mromosiaken, Linuhung sel titik

3.2 Wuku rambute lan Beauty

3.2.1 Perawatan kulit

Nambah padhang kanggo kulit, Menehi kulit permukaané, Menehi kulit mencorong lan sampurna, Mbantu ngurangi anti- katon tuwa, softner kulit Natural, Linuhung karo alus, supple lan kulit mencorong

3.2.2 Perawatan Rambut

ora Sumadhiya

3.3 Pentinge nutrisi lan migunakake

3.3.1 ulah

Ora Efesus ketemu

3.3.2 Pentinge nutrisi

Ngandhut vitamin A, sumber apik saka Calcium, apik sumber saka protèin, sedheng lemak, sodium Low

3.4 alergi

3.4.1 Gejala alergi

weteng pain, reaksi Anaphylactoid, bloating, constipation, diare, eczema, hives, nggarap AMBEGAN, Mundhut saka napsu, mual, Dadi gedhe saka tutuk, basa utawa lambé, Dadi gedhe tenggorokan, mutahke, wheezing

4 apa

4.1 apa

keju Swiss punika keju entheng digawe saka susu sapi lan sampun tektur firmer saka bayi Swiss. roso iku entheng, manis lan edan-kaya.

4.1.1 warna

Pale kuning

4.1.2 roso

nutty, manis

4.1.3 Aroma

fruity, kuwat

4.1.4 vegetarian

4.2 asal

Swiss

5 Carane nggawe

5.1 Bantu Size

100

5.2 Úa

keju Salt, susu Cow pasteurized, bakteri Propioni, budaya wiwitan, rennet vegetarian, Water

5.2.1 fermentasi Agent

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus