1 apa
1.1 warna
Black, Brown cahya
Soklat Black, Coklat peteng, Red
1.2 jinis
1.3 susu Content
tuwung Full
ora dibutuhake
1.4 rasa
1.5 Bantu Gaya
1.6 aditif
susu, Sugar, Water
Espresso, Banyu panas, Ice, Sugar, Godhong Tea
1.7 Jumlah servings
1.8 wektu sing dibutuhake
1.8.1 Wektu Preparation
1.8.2 Wektu Cooking
2 Wuku
2.1 Kesehatan keuntungan
2.1.1 Wuku fisik
Mbenakake circulation getih, ngedhunake kolésterol
Unknown
2.1.2 Mental Kesehatan keuntungan
alertness mental, ngalangi dizziness
Unknown
2.2 Nyegah penyakit
ora Sumadhiya
ora Sumadhiya
2.3 Sakabèhé Kesehatan keuntungan
ora Sumadhiya
ora Sumadhiya
2.3.1 Perawatan Rambut
ora Sumadhiya
ora Sumadhiya
2.3.2 Perawatan kulit
ora Sumadhiya
ora Sumadhiya
2.4 sisih efek
2.4.1 Sisih efek Risk Low
2.4.2 Sisih efek Risk High
3 Kafein
3.1 kafein Content
ora Sumadhiyaora Sumadhiya
0
300
3.2 Bantu Size in USA
3.2.1 Short (8 floz)
ora Sumadhiyaora Sumadhiya
0
265
3.2.2 Tall (12 floz)
ora Sumadhiyaora Sumadhiya
0
300
3.2.3 Grande (16 floz)
ora Sumadhiyaora Sumadhiya
0
330
3.2.4 Venti (20 floz)
ora Sumadhiyaora Sumadhiya
0
415
3.3 Bantu Size in UK
3.3.1 Short (236 ml)
ora Sumadhiyaora Sumadhiya
0
265
3.3.2 Tall (354 ml)
ora Sumadhiyaora Sumadhiya
0
300
3.3.3 Grande (473 ml)
ora Sumadhiyaora Sumadhiya
0
320
3.3.4 Venti (591 ml)
ora Sumadhiyaora Sumadhiya
0
405
3.4 kafein Level
3.4.1 aman Level
120.00 mgora Sumadhiya
0
400
3.4.2 mbebayani Level
120.00 mgora Sumadhiya
0
500
3.5 Efek saka kafein
Sakit Kepala, insomnia, Jitteriness
Unknown
4 Kalori
4.1 tanpa Gula
0.00 Kcalora Sumadhiya
0
418
4.2 kanthi Gula
0.00 Kcalora Sumadhiya
0
400
4.3 Susu skimmed
0.00 Kcalora Sumadhiya
0
173
4.4 Kanthi skimmed susu lan gula
0.00 Kcalora Sumadhiya
0
190
4.5 Susu Whole
0.00 Kcalora Sumadhiya
0
233
4.6 Susu Whole lan Sugar
0.00 Kcalora Sumadhiya
0
470
4.7 Kalori Kanthi Additives
134.00 Kcalora Sumadhiya
0
310
4.8 lemak
5.95 gmora Sumadhiya
0
42
4.9 karbohidrat
14.57 gmora Sumadhiya
0
7278
4.10 protein
5.89 gmora Sumadhiya
0
3008
5 Brands
5.1 Brands
5.2 History
5.2.1 asalé ing
5.2.2 Periode asal
5.3 Popularity