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
Sugars
3.9
g
Salt (Sodium)
32.0
mg
Folic acid
0.0
ug
Vitamin C
0.0
g
Vitamin A
283.3
ug
Zinc
0.23
mg
Iron
0.2
mg
Calcium
50.0
mg
Cholesterol
110.0
mg
Polyunsaturated fatty acids
0.83
g
Monounsaturated fatty acids
9.7
g
Saturates
21.6
g
Fiber
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.
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