Sour cream
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| Ingredient | Qty, g | ||
|---|---|---|---|
| Cream | |||
| Mesophilic culture | to taste | ||
| Product release: | 1 000 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 30 | ||
| 30 | ||
| 5 | ||
| 12 | ||
13 5 | ||
|---|---|---|
| Proteins | 2.5 |
| Fats | 20 |
| Net carbohydrates | 2.6 |
| Calories | 210 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 10 |
| Disease inflammatory index, DII | 0.14 |
| Weight loss | Detention | Set |
|---|---|---|
| 22% | 16% | 13% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Probiotics | 505050100?10 |
| Phosphorus | 13131319?5 |
| Calcium | 10101010?8 |
| Selenium | 7761241 |
| Molybdenum | 66512?1 |
| Potassium | 4556?3 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 15151523?30 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
Take either milk-separated or store-bought pasteurized cream.
If the cream is not pasteurized, then pasteurize it:
At a cream temperature of 36 degrees, add mesophilic culture – 2 norms per 1 liter of cream.
Wait for 5 minutes, stir, and let mature on the battery for 12-24 hours.
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