Cream
Category
Milk, cream and derivatives
Allergens
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.
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Type of dish
- Main course
- Pizzas
- Legumes
- Juices, milkshakes and beverages
- Burguers
- Beers
- Breakfasts and brunch
- Appetizers and canapes
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- Cocktails
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- Sándwich
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- Ice creams and sorbets
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- Cuisine type
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