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
- Ice creams and sorbets
- Coffee, chocolate and infusion
- Pastries
- Main course
- Pizzas
- Meats
- Soups and creams
- Legumes
- Sandwich
- Dessert
- Appetizers and canapes
- Birds
- Bread and pastries
- Juices, milkshakes and beverages
- Salads
- Shellfish
- Burguers
- Beers
- Cocktails
- Breakfasts and brunch
- Eggs
- Finger foods
- Pastas
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
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- Aromatic herbs
- Beverages
- Big game hunt
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- Canned goods and pickles
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- 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
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- Meats
- Milk, cream and derivatives
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- Service techniques
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