Cream
Fatty substance which appears on the surface of resting milk,especially after boiling it, but it’s obtained industrially through centrifugation. It has many uses for cooking and baking.
It is off-white and greasy, composed by a 30 to 40% of fat content, nonfat compounds and water.
Nutritional information (0.1 l)
Energy
330.0
kcal
Carbohydrates
3.9
g
Proteins
2.2
g
Lipids
34.0
g
Fiber
0.0
g
Saturates
21.6
g
Monounsaturated fatty acids
9.7
g
Polyunsaturated fatty acids
0.83
g
Cholesterol
110.0
mg
Calcium
50.0
mg
Iron
0.2
mg
Zinc
0.23
mg
Vitamin A
283.3
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
32.0
mg
Sugars
3.9
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
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Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
- Pizzas, patty
- Finger foods
- Salads
- Legumes
- Shellfish
- Pasta
- Pastries
- Eggs
- Patty
- Cheeses
- liqueur
- Harvard plate
- Meats
- Main course
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
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- Vegetables cuts
- Vegetables, fruits, tubers and seaweed