Milk
Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to decontaminate them for safe drinking. Proponents of raw milk have stated that there are benefits to the building of a healthy immune system.
| Nutritional Values | Per 100ml |
|---|---|
| Fat | 4.7 gm |
| Protein | 3.60 gm |
| Solid Non Fat | 8.96 gms |
Curd
Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulat.
| Nutritional Values | Per 100ml |
|---|---|
| Fat | 5.30 gm |
| Protein | 3.70 gm |
| Energy | 82.8 gms |
| Fiber | 0.50 gms |
| Carbohydrate | 4.98 gms |
Ghee
Ghee is a class of clarified butter that originated from the Indian subcontinent. It is commonly used in Middle Eastern cuisine and cuisine of the Indian subcontinent, traditional medicine, and religious rituals.
| Nutritional Values | Per 100ml |
|---|---|
| Fat | 15.6 gm |
| Protein | 12.7 gm |
| Energy | 41.8 gms |
| Fiber | 0.50 gms |
| Carbohydrate | 56.8 gms |
Panneer
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out.
| Nutritional Values | Per 100ml |
|---|---|
| Fat | 15.6 gm |
| Protein | 12.7 gm |
| Energy | 82.8 gms |
| Fiber | 0.50 gms |
| Carbohydrate | 4.98 gms |
