Curd
Milk whose casein has been coagulated, whether by fermentation or by the addition of rennet from suckling ruminants. It is the first stage when making cheeses.
Nutritional information (0.1 kg)
Energy
94.0
kcal
Carbohydrates
6.7
g
Proteins
4.8
g
Lipids
5.3
g
Fiber
0.0
g
Saturates
3.27
g
Monounsaturated fatty acids
1.47
g
Polyunsaturated fatty acids
0.23
g
Cholesterol
6.6
mg
Calcium
179.0
mg
Iron
0.0
mg
Zinc
0.0
mg
Vitamin A
49.6
ug
Vitamin C
0.0
g
Folic acid
5.1
ug
Salt (Sodium)
0.0
mg
Sugars
6.7
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
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