Milk skin, also known as "nai pi" in Chinese cuisine, is a traditional food made from the film that forms on the surface of heated milk. It is commonly used in desserts and savory dishes for its unique texture and rich flavor. Here's a detailed nutritional breakdown for 100 grams of edible portion:
- **Calories**: 460 kcal
- **Protein**: 12.2 g
- **Fat**: 42.9 g
- **Carbohydrates**: 6.3 g
- **Dietary Fiber**: 0 g
- **Calcium**: 818 mg
- **Magnesium**: 28 mg
- **Iron**: 1.3 mg
- **Zinc**: 2.22 mg
- **Phosphorus**: 308 mg
- **Sodium**: 2.3 mg
- **Potassium**: 4 mg
- **Vitamin B1 (Thiamine)**: 0.02 mg
- **Vitamin B2 (Riboflavin)**: 0.23 mg
- **Niacin (B3)**: 0.2 mg
- **Vitamin C**: 0 mg
- **Vitamin E**: 0 mg
- **Vitamin A (Retinol Equivalent)**: 36.9 µg
- **Cholesterol**: 78 mg
- **Copper**: 0.1 mg
- **Selenium**: 4.6 µg
- **Manganese**: 0.02 mg
- **Beta-Carotene**: 1.7 µg
This nutrient-dense food is particularly high in calcium and fat, making it a good source of energy and bone-supporting minerals. However, due to its high-fat content, it should be consumed in moderation. Milk skin is often enjoyed as a sweet treat or added to soups and stews for extra richness and texture. Its unique composition makes it a fascinating ingredient in both traditional and modern culinary practices.
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