Curd
Category
Milk, cream and derivatives
Allergens
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
Fiber
0.0
g
Saturates
3.27
g
Monounsaturated fatty acids
1.47
g
Polyunsaturated fatty acids
0.23
g
Cholesterol
6.6
mg
Calcium
179.0
mg
Iron
0.0
mg
Zinc
0.0
mg
Vitamin A
49.6
ug
Vitamin C
0.0
g
Folic acid
5.1
ug
Salt (Sodium)
0.0
mg
Sugars
6.7
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Ice creams and sorbets
- Finger foods
- Pastries
- Coffee, chocolate and infusion
- Shellfish
- Legumes
- Pizzas
- Pastas
- Eggs
- Birds
- Dessert
- Juices, milkshakes and beverages
- Sandwich
- Main course
- Salads
- Burguers
- Appetizers and canapes
- Beers
- Soups and creams
- Cocktails
- Breakfasts and brunch
- Bread and pastries
- Meats
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- 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
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed