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
Sugars
6.7
g
Salt (Sodium)
0.0
mg
Folic acid
5.1
ug
Vitamin C
0.0
g
Vitamin A
49.6
ug
Zinc
0.0
mg
Iron
0.0
mg
Calcium
179.0
mg
Cholesterol
6.6
mg
Polyunsaturated fatty acids
0.23
g
Monounsaturated fatty acids
1.47
g
Saturates
3.27
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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