Seasonal period: All year

Edible fat (82% of fatty matter) which is obtained by shaking or whipping the cream of the cow milk. It is soft, it has a yellowish colour and a mild flavour.

It hardens with coldness and melts with hot temperatures.


Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 44.97 g
Monounsaturated fatty acids 21.3 g
Polyunsaturated fatty acids 2.1 g
Cholesterol 230.0 mg
Calcium 8.0 mg
Iron 0.2 mg
Zinc 0.1 mg
Vitamin A 828.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 5.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.