Seasonal period: All year

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)
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.