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NUTRITION GUIDE

Age
Weight
Calories
Protein
Calcium
Iron
Vit.A
B-1
B-2
Niacin
Vit.C
Years
Kg
Kcal
mg
mg
mg
I.U.
mg
mg
mg
mg
0-1
7
800
22
500
8
2100
0.3
0.4
5.0
20
1-3
12
1300
25
500
8
2100
0.5
0.7
8.6
30
4-6
18
1700
31
500
9
2100
0.7
0.9
11.2
30
7-9
25
2100
38
500
10
2667
0.9
1.0
13.9
40
10-12M
32
2500
45
600
10
3843
1.0
1.2
16.5
40
13-15M
46
2888
65
700
15
4834
1.2
1.3
19.2
50
19-19M
60
3000
80
700
15
5000
1.3
0.9
19.8
50
10-12F
33
2100
43
600
10
5000
0.9
1.1
15.2
40
13-15F
48
2200
67
600
20
5000
1.1
0.9
16.5
50
16-19F
53
2000
70
600
20
5000
0.9
1.2
15.2
50
20-39M
65
3000
65
500
10
5000
1.2
1.2
19.8
50
40-49M
65
2850
65
500
10
5000
1.2
1.5
18.8
50
50-69M
65
2400
65
500
10
5000
1.0
1.0
16.5
50
70+M
65
2100
65
500
10
5000
0.9
0.9
13.9
50
20-39F
55
2100
55
500
22
5000
0.9
0.9
14.0
50
40-49F
55
2000
55
500
22
5000
0.8
0.8
13.0
50
50-69F
55
1700
55
500
10
5000
0.7
0.7
12.0
50
70+F
55
1500
55
500
10
5000
0.7
0.7
11.5
50
Pregnant woman add
+150
+20
+500
+23
+1000
+0.1
+0.1
+1.0
+30
Nursing woman add
+700
+15
+500
+5
+3000
+0.3
+0.3
+5.0
+30

  Calories and Nutritional Value of 100 g. Whipped Cream
  CARBOHYDRATE 2.93 %
  PROTEIN 1.01 %
  FAT 44.05 % ± 2
  MOISTURE 51.84 %
  ASH 0.17 %
  CALORIES 412 kkal/100 g (wet weight)
Note: those whose work is physically strenuous should have a daily intake that is 1200 Calories extra for men and 500 Calories extra for women. Those whose work is physically less taxing should have a daily intake that is 300 Calories less for men and 200 Calories less for women. Protein quality was based on a net protein utilization (NPU) of 60%. The beta carotene ratio in the diet was assumed to be 70%.