Roquefort Cheese

Colby Cheese

Roquefort Cheese vs Colby Cheese fakta

Roquefort Cheese

Colby Cheese

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1 kalori

1.1 kalori

369.00 Kcal394.00 Kcal

0 904

1.2 Kalori ing 1 tuwung

ora Sumadhiya520.00 Kcal

70 1628

1.3 Kalori 1 tbsp

ora Sumadhiya67.00 Kcal

8 102

1.4 Kalori ing 1 oz

105.00 Kcal112.00 Kcal

12.2 204

1.5 Kalori ing 1 irisan

ora Sumadhiya110.00 Kcal

12.2 425

1.6 Bantu ukuran

100

1.7 protein

21.54 g23.76 g

0 215

1.8 karbohidrat

2.00 g2.57 g

0 205

1.8.1 serat

0.00 g0.00 g

0 10.3

1.8.2 Sugar

ora Sumadhiya0.52 g

0 54.08

1.9 lemak

30.64 g32.11 g

0.1 175

1.9.1 Content lemak

ora Sumadhiyaora Sumadhiya

1 91

1.9.2 jenuh Lemak

19.26 g20.22 g

0 67

1.9.3 Trans Lemak

0.00 gora Sumadhiya

0 162

1.9.4 asam lemak

1.32 g0.95 g

0 48

1.9.5 monounsaturated lemak

8.47 g9.28 g

0 32.9

2 Nutrition

2.1 Bantu Size

100

2.2 kolesterol

90.00 mg95.00 mg

0 325

2.3 vitamins

2.3.1 vitamin A

1,047.00 IU994.00 IU

0 2499

2.3.2 Vitamin B1 (thiamin)

0.04 mg0.02 mg

0 3.5

2.3.3 Vitamin B2 (riboflavin)

0.59 mg0.38 mg

0 2.017

2.3.4 Vitamin B3 (niacin)

0.73 mg0.09 mg

0 13.112

2.3.5 Vitamin B6 (Pyridoxine)

0.12 mg0.08 mg

-0.026 1.5

2.3.6 Vitamin B9 (folic asam, folat | folat)

49.00 μg18.00 μg

0 87

2.3.7 Vitamin B12 (Cobalamin)

0.64 μg0.83 μg

0 4.03

2.3.8 Vitamin C (asam Ascorbic)

0.00 mg0.00 mg

0 7.7

2.3.9 vitamin D

ora Sumadhiya24.00 IU

0 301

2.3.10 Vitamin D (D2 + D3)

ora Sumadhiya0.60 μg

0 7.5

2.3.11 Vitamin E (Alpha- tocopherol)

ora Sumadhiya0.28 mg

0 24.21

2.3.12 Vitamin K (Phylloquinone)

ora Sumadhiya2.70 μg

0 30.3

2.4 Minerals

2.4.1 calcium

662.00 mg685.00 mg

0 1705

2.4.2 Iron

0.56 mg0.76 mg

0 70

2.4.3 Magnesium

30.00 mg26.00 mg

0 444

2.4.4 fosfor

392.00 mg457.00 mg

0 1409

2.4.5 kalium

91.00 mg127.00 mg

0 1794

2.4.6 sodium

1,809.00 mg604.00 mg

0 7022.4

2.4.7 seng

2.08 mg3.07 mg

0 7.31

2.5 liyane

2.5.1 Water

39.38 g38.20 g

0 221

2.5.2 kafein

0.00 g0.00 g

0 0

3 Wuku

3.1 Kesehatan keuntungan

sistem gemeter Aids, Anti-natoni, Iku nyegah panyebaran Chlamydia

Guwarsa sistem imun, Nyuda meksa getih, Otot kuwat lan sehat, Cancer ngalangi, Mbenakake tingkat metabolisme, Best kanggo bobot mundhut, Presensi saka calcium, Presensi saka calcium ndadekake untu kuwat lan sehat, ngalangi rongga, nyuda Osteoporosis

3.1.1 Wuku Umum liyane

Iku nyegah migration leukosit LPS, Presensi saka calcium ndadekake untu kuwat lan sehat, nglindhungi arteri, Cancer ngalangi

Apik kanggo balung, Apik kanggo sistem imun, Ono gunane kanggo lactating lan wanita ngandhut, Nglindhungi penyakit Periodontal, menehi energi

3.2 Wuku rambute lan Beauty

3.2.1 Perawatan kulit

Exfoliates kulit mati saka awak, Menehi kulit mencorong lan sampurna, Menehi kulit permukaané, softner kulit Natural

ora Sumadhiya

3.2.2 Perawatan Rambut

paling apik kanggo obat rambute garing lan atos, Banget rambute kondisioner, Stimulates wutah rambute

ora Sumadhiya

3.3 Pentinge nutrisi lan migunakake

3.3.1 ulah

Digunakna kanggo nggawe dressings lan toppings ing Burger lan Roti lapis

Punika biasane digunakake minangka Keju Tabel

3.3.2 Pentinge nutrisi

Ngandhut jumlah apik saka Vitamins, Ngandhut tingkat dhuwur saka lemak, ngandhut Magnesium, sumber apik saka Calcium, sumber apik kalori, sumber apik saka kalium, sumber protein sing apik

sumber apik saka vitamin B-12, sumber apik saka Calcium, sumber protein sing apik, Ngandhut jumlah apik saka Vitamins, sumber apik saka riboflavin, Sugih ing vitamin A, sumber apik kalori, apik sumber saka protèin

3.4 alergi

3.4.1 Gejala alergi

diare, Hoarseness tenggorokan nyebabake kangelan ing ngulu, rashes Kulit gatel, rame Nasal, bouts watuk ngengkel, irung runny utawa stuffy, Dadi gedhe tenggorokan, mutahke, mata mbanyu, wheezing

bloating, rame, diare, Kesulitan ing AMBEGAN, gas, rashes Kulit gatel, mual, Tightening tenggorokan, wheezing

4 apa

4.1 apa

Roquefort punika Blue keju Perancis, digawe saka susu wedhus.

Colby keju keju Amerika hard semi digawe saka susu sapi kang

4.1.1 warna

Blue

kuning

4.1.2 roso

salty, Sharp, tangy

manis

4.1.3 Aroma