1 kalori
1.1 kalori
393.00 Kcal63.00 Kcal
0
904
1.2 Kalori ing 1 tuwung
519.00 Kcalora Sumadhiya
70
1628
1.3 Kalori 1 tbsp
59.00 Kcalora Sumadhiya
8
102
1.4 Kalori ing 1 oz
111.00 Kcalora Sumadhiya
12.2
204
1.5 Kalori ing 1 irisan
110.00 Kcalora Sumadhiya
12.2
425
1.6 Bantu ukuran
1.7 protein
1.8 karbohidrat
1.8.1 serat
0.00 gora Sumadhiya
0
10.3
1.8.2 Sugar
1.9 lemak
1.9.1 Content lemak
ora Sumadhiyaora Sumadhiya
1
91
1.9.2 jenuh Lemak
1.9.3 Trans Lemak
1.9.4 asam lemak
1.9.5 monounsaturated lemak
2 Nutrition
2.1 Bantu Size
2.2 kolesterol
2.3 vitamins
2.3.1 vitamin A
1,047.00 IU224.50 IU
0
2499
2.3.2 Vitamin B1 (thiamin)
0.01 mgora Sumadhiya
0
3.5
2.3.3 Vitamin B2 (riboflavin)
0.30 mgora Sumadhiya
0
2.017
2.3.4 Vitamin B3 (niacin)
0.06 mgora Sumadhiya
0
13.112
2.3.5 Vitamin B6 (Pyridoxine)
0.07 mgora Sumadhiya
-0.026
1.5
2.3.6 Vitamin B9 (folic asam, folat | folat)
10.00 μgora Sumadhiya
0
87
2.3.7 Vitamin B12 (Cobalamin)
3.06 μgora Sumadhiya
0
4.03
2.3.8 Vitamin C (asam Ascorbic)
0.00 mgora Sumadhiya
0
7.7
2.3.9 vitamin D
0.00 IUora Sumadhiya
0
301
2.3.10 Vitamin D (D2 + D3)
0.00 μgora Sumadhiya
0
7.5
2.3.11 Vitamin E (Alpha- tocopherol)
0.60 mgora Sumadhiya
0
24.21
2.3.12 Vitamin K (Phylloquinone)
1.40 μgora Sumadhiya
0
30.3
2.4 Minerals
2.4.1 calcium
890.00 mg293.00 mg
0
1705
2.4.2 Iron
2.4.3 Magnesium
33.00 mgora Sumadhiya
0
444
2.4.4 fosfor
2.4.5 kalium
574.00 mgora Sumadhiya
0
1794
2.4.6 sodium
187.00 mg150.00 mg
0
7022.4
2.4.7 seng
4.37 mgora Sumadhiya
0
7.31
2.5 liyane
2.5.1 Water
2.5.2 kafein
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
Ono ing nambah getih circulation, Intolerants lactose, Ono gunane kanggo Emaciation lan Anemia, Controls Diabetes, Guwarsa sistem imun, Mbantu kanggo njaga tekanan getih, Nglindhungi marang penyakit jantung, nglindhungi arteri, Strengthens sistem imun
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
Nyuda kurang nutrisi, Nyuda vitamin inadequancy, masalah Aids ati, mbantu output bilirubin kurang
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
moisturizer Natural, nambah corek, Menehi kulit permukaané, Mbantu ngurangi anti- katon tuwa, softner kulit Natural
3.2.2 Perawatan Rambut
3.3 Pentinge nutrisi lan migunakake
3.3.1 ulah
Ora Efesus ketemu
Digunakake ing Kosmetik, Kang digunakake ing Pabrik Sabun lan mositurizers
3.3.2 Pentinge nutrisi
Ngandhut vitamin A, sumber apik saka Calcium, apik sumber saka protèin, sedheng lemak, sodium Low
Ngandhut agen anti mikroba, sedheng lemak, susu 1litre meets 100% saka syarat saben dina kanggo Calcium lan Fosfor, 57,6% kanggo kalium, 40% kanggo Iron, Tembaga, Sugih ing Immunoglobins, Sugih ing vitamin C
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
ora Sumadhiya
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.
susu unta punika susu dijupuk saka unta, kang sumber sugih saka protein karo potensial anti mikroba lan aktivitas protèktif.
4.1.1 warna
Pale kuning
ora Sumadhiya
4.1.2 roso
nutty, manis
Sharp, salty, manis
4.1.3 Aroma
fruity, kuwat
ora Sumadhiya
4.1.4 vegetarian
4.2 asal
5 Carane nggawe
5.1 Bantu Size
5.2 Úa
keju Salt, susu Cow pasteurized, bakteri Propioni, budaya wiwitan, rennet vegetarian, Water
NA
5.2.1 fermentasi Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
5.3 Iku sampeyan kudu
keju Press, cheesecloth, piso, pot gedhe, Wire whisk
NA
5.4 wektu Duration
5.4.1 Wektu Preparation
5.4.2 Wektu Cooking
5.4.3 tuwa wektu
2 - 4 minggu
ora Sumadhiya
5.5 Panyimpenan lan Beting Life
5.5.1 Pendingin suhu
39.20 ° F39.20 ° F
-20
383
5.5.2 beting Life