1 apa
1.1 warna
Coklat peteng, putih
Soklat Putih, Brown cahya
1.2 jinis
1.3 susu Content
1/3 tuwung
ora dibutuhake
1.4 rasa
1.5 Bantu Gaya
1.6 aditif
Ora Additives
warung, Water
1.7 Jumlah servings
1.8 wektu sing dibutuhake
1.8.1 Wektu Preparation
5 menitora Sumadhiya
0
15
1.8.2 Wektu Cooking
5 menitora Sumadhiya
0
720
2 Wuku
2.1 Kesehatan keuntungan
2.1.1 Wuku fisik
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2.1.2 Mental Kesehatan keuntungan
alertness mental, ngalangi dizziness, strengthens swasana ati
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2.2 Nyegah penyakit
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2.3 Sakabèhé Kesehatan keuntungan
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2.3.1 Perawatan Rambut
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2.3.2 Perawatan kulit
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2.4 sisih efek
2.4.1 Sisih efek Risk Low
insomnia, nervousness, nguyang, weteng Radang
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2.4.2 Sisih efek Risk High
kelainan kuatir, penyakit jantung, meksa getih dhuwur, sindrom usus irritable, loro weteng, balung thinning (osteoporosis)
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3 Kafein
3.1 kafein Content
3.2 Bantu Size in USA
3.2.1 Short (8 floz)
3.2.2 Tall (12 floz)
ora Sumadhiya95.00 mg
0
300
3.2.3 Grande (16 floz)
ora Sumadhiya170.00 mg
0
330
3.2.4 Venti (20 floz)
ora Sumadhiya175.00 mg
0
415
3.3 Bantu Size in UK
3.3.1 Short (236 ml)
3.3.2 Tall (354 ml)
ora Sumadhiya170.00 mg
0
300
3.3.3 Grande (473 ml)
ora Sumadhiya175.00 mg
0
320
3.3.4 Venti (591 ml)
ora Sumadhiya255.00 mg
0
405
3.4 kafein Level
3.4.1 aman Level
400.00 mgora Sumadhiya
0
400
3.4.2 mbebayani Level
500.00 mgora Sumadhiya
0
500
3.5 Efek saka kafein
deg-degan Fast, insomnia, irritability, perih tremors, nervousness, nguyang, weteng upset
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4 Kalori
4.1 tanpa Gula
150.00 Kcalora Sumadhiya
0
418
4.2 kanthi Gula
ora Sumadhiyaora Sumadhiya
0
400
4.3 Susu skimmed
ora Sumadhiyaora Sumadhiya
0
173
4.4 Kanthi skimmed susu lan gula
ora Sumadhiyaora Sumadhiya
0
190
4.5 Susu Whole
ora Sumadhiyaora Sumadhiya
0
233
4.6 Susu Whole lan Sugar
0.00 Kcalora Sumadhiya
0
470
4.7 Kalori Kanthi Additives
0.00 Kcalora Sumadhiya
0
310
4.8 lemak
0.00 gmora Sumadhiya
0
42
4.9 karbohidrat
12.00 gmora Sumadhiya
0
7278
4.10 protein
6.00 gmora Sumadhiya
0
3008
5 Brands
5.1 Brands
Langkawi Kopi, Starbucks, Trung Nguyen
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5.2 History
5.2.1 asalé ing
5.2.2 Periode asal
5.3 Popularity