Milk skin, also known as "nai pi" in Chinese cuisine, is a traditional food product made from the thin layer that forms on the surface of boiled milk. It is commonly used in desserts and savory dishes, valued for its rich texture and unique flavor. Here's a detailed nutritional breakdown of 100 grams of edible milk skin:
- **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**: 0 µg
- **Retinol Equivalent**: 36.9 µg
- **Beta-Carotene**: 1.7 µg
- **Cholesterol**: 78 mg
- **Copper**: 0.1 mg
- **Manganese**: 0.02 mg
- **Selenium**: 4.6 µg
Milk skin is particularly high in calcium and fat, making it a good source of energy and bone-supporting minerals. However, it is low in fiber and certain vitamins like vitamin C and E. This makes it more suitable as a complement to a balanced diet rather than a primary source of essential nutrients. Its high fat content should be considered when incorporating it into daily meals, especially for those watching their calorie or cholesterol intake.
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