The cream is half milk and half a creamy cream

Quantitative nutrients protein 2.6 g is the essential amino acids, tertophane 0 g Thrhyunin 0 g SoliooCini 0g Lucine 0g 0g Methyunin 0 g vinyl alanine 0 g basic amino acid. Glcein 0 g Brolin 0 G Cyrine 0 g Hydroxy Brolin 0 g Cupping Culture 1.4 g fatty acid, eventual saturated 0.84 g fatty acid, all -saturated one 0.38 g oily sour g fatty acids, a multiple saturated multiple sum