Mursik

Smetana

Mursik vs Smetana

Mursik

Smetana

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1 kalori

1.1 kalori

0.00 Kcal292.00 Kcal

0 904

1.2 Kalori ing 1 tuwung

ora Sumadhiyaora Sumadhiya

70 1628

1.3 Kalori 1 tbsp

ora Sumadhiyaora Sumadhiya

8 102

1.4 Kalori ing 1 oz

ora Sumadhiyaora Sumadhiya

12.2 204

1.5 Kalori ing 1 irisan

425.00 Kcalora Sumadhiya

12.2 425

1.6 Bantu ukuran

100

1.7 protein

0.00 g2.50 g

0 215

1.8 karbohidrat

12.00 g2.40 g

0 205

1.8.1 serat

2.50 g0.00 g

0 10.3

1.8.2 Sugar

1.50 g2.40 g

0 54.08

1.9 lemak

3.50 g30.00 g

0.1 175

1.9.1 Content lemak

ora Sumadhiya25 %

1 91

1.9.2 jenuh Lemak

3.50 g18.20 g

0 67

1.9.3 Trans Lemak

2.00 gora Sumadhiya

0 162

1.9.4 asam lemak

1.00 g1.10 g

0 48

1.9.5 monounsaturated lemak

0.25 g9.00 g

0 32.9

2 Nutrition

2.1 Bantu Size

100

2.2 kolesterol

2.50 mg90.00 mg

0 325

2.3 vitamins

2.3.1 vitamin A

2.50 IU60.30 IU

0 2499

2.3.2 Vitamin B1 (thiamin)

3.50 mg0.00 mg

0 3.5

2.3.3 Vitamin B2 (riboflavin)

0.25 mg0.40 mg

0 2.017

2.3.4 Vitamin B3 (niacin)

3.80 mg0.10 mg

0 13.112

2.3.5 Vitamin B6 (Pyridoxine)

1.50 mg0.00 mg

-0.026 1.5

2.3.6 Vitamin B9 (folic asam, folat | folat)

2.50 μg10.00 μg

0 87

2.3.7 Vitamin B12 (Cobalamin)

0.35 μg0.40 μg

0 4.03

2.3.8 Vitamin C (asam Ascorbic)

4.50 mg1.00 mg

0 7.7

2.3.9 vitamin D

0.25 IU0.60 IU

0 301

2.3.10 Vitamin D (D2 + D3)

2.50 μgora Sumadhiya

0 7.5

2.3.11 Vitamin E (Alpha- tocopherol)

0.25 mg0.90 mg

0 24.21

2.3.12 Vitamin K (Phylloquinone)

4.25 μg0.00 μg

0 30.3

2.4 Minerals

2.4.1 calcium

0.25 mg80.00 mg

0 1705

2.4.2 Iron

5.25 mg0.10 mg

0 70

2.4.3 Magnesium

3.25 mg9.00 mg

0 444

2.4.4 fosfor

2.50 mg60.00 mg

0 1409

2.4.5 kalium

0.25 mg100.00 mg

0 1794

2.4.6 sodium

1.25 mg30.00 mg

0 7022.4

2.4.7 seng

0.25 mg0.30 mg

0 7.31

2.5 liyane

2.5.1 Water

0.25 g63.80 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, anti- Pyretic, nyuda kolesterol, Guwarsa sistem imun, Nglindhungi marang penyakit jantung

ngindari constipation, Gampang kanggo Digest, Nambah pencernaan pambuka external, menehi energi

3.1.1 Wuku Umum liyane

Intolerants lactose, Cancer ngalangi, Guwarsa sistem imun, safety microbiological

Ono gunane kanggo penyakit saka pepati, pancreas, gallbladder, usus, Nglindhungi gastrointestinal ngambakake, metabolisme, jantung lan sistem gemeter, Nyuda inflammation ing, Strengthens sistem imun

3.2 Wuku rambute lan Beauty

3.2.1 Perawatan kulit

Nglamar kanggo kulit bisa bantuan ease pain saka sunburn, Mbantu kanggo alon mudhun pratandha saka tuwa, Sugih ing asam laktat

Tumindak minangka exfoliate alam, Exfoliates kulit mati saka awak, Menehi kulit mencorong lan sampurna, Menehi kulit permukaané, softner kulit Natural, Nyuda efek saka anti-tuwa, Sugih ing asam laktat

3.2.2 Perawatan Rambut

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

3.3 Pentinge nutrisi lan migunakake

3.3.1 ulah

Ora Efesus ketemu

Bisa ditambahake kanggo roti lapis sayur, Smetana digunakake minangka sauce dhasar kanggo paling Russian appetizers, soups, Kursus utama lan malah desserts.

3.3.2 Pentinge nutrisi

sumber apik saka Calcium, sedheng lemak, Sugih ing probiotics

Ngandhut jumlah apik saka Vitamins, Ngandhut tingkat dhuwur saka lemak, sumber apik saka Calcium, apik sumber saka protèin, Sugih ing probiotics

3.4 alergi

3.4.1 Gejala alergi

bloating weteng, weteng cramps, weteng pain, diare, Flatulence utawa gas, mual, Mual, diiringi dening mutahke, Rashes ing wangun hives, inflammation kulit, mutahke, wheezing

diare, hives, mata gatel, rashes Kulit gatel, rame Nasal, stuffiness Nasal, irung runny utawa stuffy, wahing, mata mbanyu, wheezing

4 apa

4.1 apa

Mursik iku ngombe yogurt fermented digabungake karo awu saka cromwo. Iku wis disiapake ing kontaner Gourd khusus digawe ing Kenya.

Smetana punika nglukis, yellowish- putih lan rada ora nguntungke krim ngicipi sing ngandhut 40% lemak susu.

4.1.1 warna

putih

ora Sumadhiya

4.1.2 roso

pait, Sharp

ora nguntungke

4.1.3 Aroma