1 apa
1.1 warna
Soklat Black, Coklat peteng, Red
Black, Brown cahya
1.2 jinis
1.3 susu Content
ora dibutuhake
tuwung Full
1.4 rasa
1.5 Bantu Gaya
1.6 aditif
Espresso, Banyu panas, Ice, Sugar, Godhong Tea
susu, Sugar, Water
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
Unknown
Mbenakake circulation getih, ngedhunake kolésterol
2.1.2 Mental Kesehatan keuntungan
Unknown
alertness mental, ngalangi dizziness
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
ora Sumadhiya120.00 mg
0
400
3.4.2 mbebayani Level
ora Sumadhiya120.00 mg
0
500
3.5 Efek saka kafein
Unknown
Sakit Kepala, insomnia, Jitteriness
4 Kalori
4.1 tanpa Gula
ora Sumadhiya0.00 Kcal
0
418
4.2 kanthi Gula
ora Sumadhiya0.00 Kcal
0
400
4.3 Susu skimmed
ora Sumadhiya0.00 Kcal
0
173
4.4 Kanthi skimmed susu lan gula
ora Sumadhiya0.00 Kcal
0
190
4.5 Susu Whole
ora Sumadhiya0.00 Kcal
0
233
4.6 Susu Whole lan Sugar
ora Sumadhiya0.00 Kcal
0
470
4.7 Kalori Kanthi Additives
ora Sumadhiya134.00 Kcal
0
310
4.8 lemak
ora Sumadhiya5.95 gm
0
42
4.9 karbohidrat
ora Sumadhiya14.57 gm
0
7278
4.10 protein
ora Sumadhiya5.89 gm
0
3008
5 Brands
5.1 Brands
5.2 History
5.2.1 asalé ing
5.2.2 Periode asal
5.3 Popularity