Foodstuffs List - Beurer DS 81 Instrucciones Para El Uso

Balanza de cocina dietética
Tabla de contenido

Publicidad

Idiomas disponibles
  • MX

Idiomas disponibles

  • MEXICANO, página 60
10 F
OODSTUFFS LIST
Abbreviations
o.a.
i.d.m.
vol. % alcohol
All data refers to portions that are ready to eat.
Milk and milk products
000
Ayran
001
Buttermilk
002
Crème fraîche, 30%
fat
003
Crème fraîche, 40%
fat
004
Soured milk, low-fat
005
Soured milk, full fat
006
Fruit yoghurt, low-fat
007
Fruit yoghurt, fat-free
008
Fruit yoghurt, full fat
009
Fruit quark, 20% fat in
dry matter
010
Semolina, cherry
011
Yoghurt, 3.5 % fat
012
Yoghurt, low-fat, 1.5%
fat
013
Yoghurt, fat-free
014
Cocoa drink made of
skimmed milk
015
Kefir
016
Kefir, with fruit
017
Condensed milk,10%
fat
018
Evaporated milk,4%
fat
019
Evaporated milk,7.5%
fat
020
Cow's milk (semi-
skimmed), 1.5%
021
Cow's milk (whole
milk), 3.3%
022
Cow's milk (whole
milk), 3.5%
023
Skimmed milk
024
Milk pudding
025
Milk rice, chocolate
026
Milkshake
027
Whey, sweet
028
Whey powder
on average
in dry matter (e.g. when indicating fat content of cheese)
percent alcohol content by volume
029
030
031
032
033
034
035
036
037
038
Cheese
039
040
041
042
043
044
045
046
047
048
049
050
Raw milk, certified
milk
Certified raw milk
Cream (coffee
cream),10% fat
Cream, sour
Whipping cream, 30%
fat
Sour cream, 24% fat
Regular quark with
cream, 40 % fat in dry
matter
Regular quark, 20%
fat in dry matter
Regular quark, fat-
free
Goat's milk
Appenzeller, 50% fat
in dry matter
Baked camembert,
45% fat in dry matter
Bavaria Blue, 70% fat
in dry matter
Bel Paese
Alpine cheese, 45%
fat in dry matter
Blue-veined cheese,
50% fat in dry matter
Brie, 50% fat in dry
matter
Mild, full-fat cheese,
30% fat in dry matter
Mild, full-fat cheese,
50% fat in dry matter
Cambozola, 70% fat
in dry matter
Camembert, 30% fat
in dry matter
Camembert, 45% fat
in dry matter
30
051
Camembert, 60% fat
in dry matter
052
Camembert,
baked
053
Cheddar
054
Chester, 50% fat in
dry matter
055
Edam, 30% fat in dry
matter
056
Edam, 40% fat in dry
matter
057
Blue-veined cheese,
60% fat in dry matter
058
Emmental, 45% fat in
dry matter
059
Feta cheese (sheep's
cheese), 45% fat in
dry matter
060
Cream cheese, 60%
fat in dry matter
061
Cream cheese,
granular
062
Cream cheese pre-
pared with herbs,
20% fat in dry matter
063
Cream cheese pre-
pared with herbs,
60% fat in dry matter
064
Gorgonzola, 55% fat
in dry matter
065
Gouda, 45% fat in dry
matter
066
Gruyère, 45% fat in
dry matter
067
Hardanger, 45% fat in
dry matter
068
Cottage cheese, 20%
fat in dry matter
069
Jarlsberg, 45% fat in
dry matter

Publicidad

Tabla de contenido
loading

Tabla de contenido