Limburger Cheese

Swiss Cheese

Limburger Cheese vs Swiss Cheese

Limburger Cheese

Swiss Cheese

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1 kalori

1.1 kalori

327.00 Kcal393.00 Kcal

0 904

1.2 Kalori ing 1 tuwung

438.00 Kcal519.00 Kcal

70 1628

1.3 Kalori 1 tbsp

16.00 Kcal59.00 Kcal

8 102

1.4 Kalori ing 1 oz

93.00 Kcal111.00 Kcal

12.2 204

1.5 Kalori ing 1 irisan

59.00 Kcal110.00 Kcal

12.2 425

1.6 Bantu ukuran

100

1.7 protein

20.05 g26.96 g

0 215

1.8 karbohidrat

0.49 g1.44 g

0 205

1.8.1 serat

0.00 g0.00 g

0 10.3

1.8.2 Sugar

0.49 g0.00 g

0 54.08

1.9 lemak

27.25 g30.99 g

0.1 175

1.9.1 Content lemak

42 %ora Sumadhiya

1 91

1.9.2 jenuh Lemak

16.75 g18.23 g

0 67

1.9.3 Trans Lemak

0.00 g2.00 g

0 162

1.9.4 asam lemak

0.50 g1.34 g

0 48

1.9.5 monounsaturated lemak

8.61 g8.05 g

0 32.9

2 Nutrition

2.1 Bantu Size

100

2.2 kolesterol

0.00 mg92.00 mg

0 325

2.3 vitamins

2.3.1 vitamin A

1,155.00 IU1,047.00 IU

0 2499

2.3.2 Vitamin B1 (thiamin)

0.08 mg0.01 mg

0 3.5

2.3.3 Vitamin B2 (riboflavin)

0.50 mg0.30 mg

0 2.017

2.3.4 Vitamin B3 (niacin)

0.16 mg0.06 mg

0 13.112

2.3.5 Vitamin B6 (Pyridoxine)

0.09 mg0.07 mg

-0.026 1.5

2.3.6 Vitamin B9 (folic asam, folat | folat)

58.00 μg10.00 μg

0 87

2.3.7 Vitamin B12 (Cobalamin)

1.04 μg3.06 μg

0 4.03

2.3.8 Vitamin C (asam Ascorbic)

0.00 mg0.00 mg

0 7.7

2.3.9 vitamin D

20.00 IU0.00 IU

0 301

2.3.10 Vitamin D (D2 + D3)

0.50 μg0.00 μg

0 7.5

2.3.11 Vitamin E (Alpha- tocopherol)

0.23 mg0.60 mg

0 24.21

2.3.12 Vitamin K (Phylloquinone)

2.30 μg1.40 μg

0 30.3

2.4 Minerals

2.4.1 calcium

497.00 mg890.00 mg

0 1705

2.4.2 Iron

0.13 mg0.13 mg

0 70

2.4.3 Magnesium

21.00 mg33.00 mg

0 444

2.4.4 fosfor

393.00 mg574.00 mg

0 1409

2.4.5 kalium

128.00 mg574.00 mg

0 1794

2.4.6 sodium

800.00 mg187.00 mg

0 7022.4

2.4.7 seng

2.10 mg4.37 mg

0 7.31

2.5 liyane

2.5.1 Water

48.42 g37.63 g

0 221

2.5.2 kafein

0.00 g0.00 g

0 0

3 Wuku

3.1 Kesehatan keuntungan

panyerepan saka calcium & Vitamin B

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

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

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

Menehi kulit mencorong lan sampurna, Menehi kulit permukaané, Linuhung karo alus, supple lan kulit mencorong, kulit rejuvenates, Menehi supple, sehat kulit lan mencorong

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

paling apik kanggo obat rambute garing lan atos, asil ing mengilap rambute, Strengthens werna rambute, Mbantu ing Kelembapan penylametan luwih

ora Sumadhiya

3.3 Pentinge nutrisi lan migunakake

3.3.1 ulah

Ora Efesus ketemu

3.3.2 Pentinge nutrisi

apik sumber saka protèin, sumber apik saka Calcium

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

3.4 alergi

3.4.1 Gejala alergi

ora Sumadhiya

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

Limburger punika susu sapi, semi keju alus, karo rind sakabeheng.

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

Straw

Pale kuning

4.1.2 roso

grassy, Mild, Mushroomy

nutty, manis

4.1.3 Aroma

mambu ora nguntungke

fruity, kuwat

4.1.4 vegetarian

Ora

4.2 asal

Belgium, Jerman, Walanda

Swiss

5 Carane nggawe

5.1 Bantu Size

100

5.2 Úa

solusi brine, calcium klorit, rennet Liquid, susu Cow pasteurized, thermophilic wiwitan

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

5.2.1 fermentasi Agent

Brevibacterium linens

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

5.3 Iku sampeyan kudu

keju Press, cheesecloth, wadhah, piso, draining mat, Pencet, stirrer

keju Press, cheesecloth, piso, pot gedhe, Wire whisk

5.4 wektu Duration

5.4.1 Wektu Preparation

15 20 menit

3- 4 jam

5.4.2 Wektu Cooking

Unknown

5.4.3 tuwa wektu

3 months

2 - 4 minggu