Kaymak

Swiss Cheese

Kaymak vs Swiss Cheese

Kaymak

Swiss Cheese

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kalori

Kalori ing 1 tuwung

717.00 Kcal519.00 Kcal

50 1927

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kalori

585.00 Kcal393.00 Kcal

0 904

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Kalori 1 tbsp

58.00 Kcal59.00 Kcal

2 133

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Kalori ing 1 oz

230.00 Kcal111.00 Kcal

10 717

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Kalori ing 1 irisan

208.00 Kcal110.00 Kcal

12.2 899

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Bantu ukuran

100

protein

0.96 g26.96 g

0 215

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karbohidrat

3.31 g1.44 g

0 205

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serat

0.00 g0.00 g

0 10.3

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Sugar

0.39 g0.00 g

0 54.08

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lemak

63.10 g30.99 g

0.1 175

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Content lemak

60 %26 %

0 100

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jenuh Lemak

37.66 g18.23 g

0 67

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Trans Lemak

0.50 g2.00 g

0 162

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asam lemak

1.45 g1.34 g

0 48

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monounsaturated lemak

16.51 g8.05 g

0 32.9

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Nutrition

Bantu Size

100

kolesterol

54.00 mg92.00 mg

0 325

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vitamins

vitamin A

691.00 IU1,047.00 IU

0 2499

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Vitamin B1 (thiamin)

0.01 mg0.01 mg

0 3.5

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Vitamin B2 (riboflavin)

0.11 mg0.30 mg

0 2.017

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Vitamin B3 (niacin)

1.30 mg0.06 mg

0 13.112

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Vitamin B6 (Pyridoxine)

0.01 mg0.07 mg

-0.026 1.5

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Vitamin B9 (folic asam, folat | folat)

10.00 μg10.00 μg

0 87

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Vitamin B12 (Cobalamin)

0.41 μg3.06 μg

0 4.03

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Vitamin C (asam Ascorbic)

0.20 mg0.00 mg

0 7.7

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vitamin D

25.00 IU0.00 IU

0 301

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Vitamin D (D2 + D3)

0.60 μg0.00 μg

0 7.5

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Vitamin E (Alpha- tocopherol)

2.36 mg0.60 mg

0 24.21

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Vitamin K (Phylloquinone)

11.20 μg1.40 μg

0 30.3

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Minerals

calcium

45.00 mg890.00 mg

0 1705

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Iron

0.14 mg0.13 mg

0 70

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Magnesium

6.00 mg33.00 mg

0 444

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fosfor

70.00 mg574.00 mg

0 1409

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kalium

91.00 mg574.00 mg

0 1794

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sodium

19.00 mg187.00 mg

0 7022.4

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seng

2.93 mg4.37 mg

0 7.31

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liyane

Water

32.40 g37.63 g

0 221

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kafein

0.00 g0.00 g

0 0

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Wuku

Kesehatan keuntungan

Mbantu sel getih putih, Mbenakake tingkat metabolisme, Mbantu kanggo njaga tekanan getih, Nglindhungi gastrointestinal ngambakake, metabolisme, jantung lan sistem gemeter, Stimulates otak lan fungsi sawijining

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

Wuku Umum liyane

Guwarsa sistem imun, Presensi saka calcium, Presensi saka calcium ndadekake untu kuwat lan sehat

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

Wuku rambute lan Beauty

Perawatan kulit

moisturizer Natural, Ngruwat garis nggoleki lan kisut

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

Perawatan Rambut

Stimulates wutah rambute, Nyuda rambute tiba

Pentinge nutrisi lan migunakake

ulah

Pentinge nutrisi

sumber apik saka vitamin B-12, sumber apik saka Calcium, sumber protein sing apik, Ngandhut jumlah apik saka Vitamins, sumber apik saka riboflavin

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

alergi

Gejala alergi

bloating weteng, weteng cramps, weteng pain, diare, Flatulence utawa gas, rashes Kulit gatel, Mual, diiringi dening mutahke

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

apa

Kaymak jenis krim klempakan, cara tradisional kang digawé saka kebo utawa susu sapi kang ing Turki. Bab iki wektu iki migunakaken karo madu ing isuk lan sawetara desserts Turki tradisional.

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

warna

putih

Pale kuning

roso

ono krime, milky

nutty, manis

Aroma

milky

fruity, kuwat

vegetarian

asal

negara asian Central kaya Kazakhstan, Kirgizstan, Tajikistan

Swiss

Carane nggawe

Bantu Size

100

Úa

susu homogenized, ngalahake krim

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

fermentasi Agent

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