Swiss Cheese

Kaymak

Swiss Cheese vs Kaymak fakta

Swiss Cheese

Kaymak

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1 kalori

1.1 kalori

393.00 Kcal585.00 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

100

1.7 protein

26.96 g0.96 g

0 215

1.8 karbohidrat

1.44 g3.31 g

0 205

1.8.1 serat

0.00 g0.00 g

0 10.3

1.8.2 Sugar

0.00 g0.39 g

0 54.08

1.9 lemak

30.99 g63.10 g

0.1 175

1.9.1 Content lemak

ora Sumadhiya60 %

1 91

1.9.2 jenuh Lemak

18.23 g37.66 g

0 67

1.9.3 Trans Lemak

2.00 gora Sumadhiya

0 162

1.9.4 asam lemak

1.34 g1.45 g

0 48

1.9.5 monounsaturated lemak

8.05 g16.51 g

0 32.9

2 Nutrition

2.1 Bantu Size

100

2.2 kolesterol

92.00 mg54.00 mg

0 325

2.3 vitamins

2.3.1 vitamin A

1,047.00 IU691.00 IU

0 2499

2.3.2 Vitamin B1 (thiamin)

0.01 mg0.01 mg

0 3.5

2.3.3 Vitamin B2 (riboflavin)

0.30 mg0.11 mg

0 2.017

2.3.4 Vitamin B3 (niacin)

0.06 mgora Sumadhiya

0 13.112

2.3.5 Vitamin B6 (Pyridoxine)

0.07 mg0.01 mg

-0.026 1.5

2.3.6 Vitamin B9 (folic asam, folat | folat)

10.00 μg10.00 μg

0 87

2.3.7 Vitamin B12 (Cobalamin)

3.06 μg0.41 μg

0 4.03

2.3.8 Vitamin C (asam Ascorbic)

0.00 mgora Sumadhiya

0 7.7

2.3.9 vitamin D

0.00 IU25.00 IU

0 301

2.3.10 Vitamin D (D2 + D3)

0.00 μg0.60 μg

0 7.5

2.3.11 Vitamin E (Alpha- tocopherol)

0.60 mg2.36 mg

0 24.21

2.3.12 Vitamin K (Phylloquinone)

1.40 μg11.20 μg

0 30.3

2.4 Minerals

2.4.1 calcium

890.00 mg45.00 mg

0 1705

2.4.2 Iron

0.13 mg0.14 mg

0 70

2.4.3 Magnesium

33.00 mg6.00 mg

0 444

2.4.4 fosfor

574.00 mg70.00 mg

0 1409

2.4.5 kalium

574.00 mg91.00 mg

0 1794

2.4.6 sodium

187.00 mg19.00 mg

0 7022.4

2.4.7 seng

4.37 mg2.93 mg

0 7.31

2.5 liyane

2.5.1 Water

37.63 g32.40 g

0 221

2.5.2 kafein

0.00 g0.00 g

0 0

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

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

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

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

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, Ngruwat garis nggoleki lan kisut

3.2.2 Perawatan Rambut

ora Sumadhiya

Stimulates wutah rambute, Nyuda rambute tiba

3.3 Pentinge nutrisi lan migunakake

3.3.1 ulah

Ora Efesus ketemu

3.3.2 Pentinge nutrisi

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

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

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

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

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.

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.

4.1.1 warna

Pale kuning

putih

4.1.2 roso

nutty, manis

ono krime, milky

4.1.3 Aroma

fruity, kuwat

milky

4.1.4 vegetarian

4.2 asal

Swiss

negara asian Central kaya Kazakhstan, Kirgizstan, Tajikistan

5 Carane nggawe

5.1 Bantu Size

100

5.2 Úa

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

susu homogenized, ngalahake krim

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

wadhah, pot gedhe, pyrex sajian, telusur cethek

5.4 wektu Duration

5.4.1 Wektu Preparation

3- 4 jam

24 jam

5.4.2 Wektu Cooking

480

5.4.3 tuwa wektu

2 - 4 minggu