Junket
Desserts, rennin, tablets, unsweetened
Desserts, rennin, chocolate, dry mix
Desserts, rennin, tablets, unsweetened
Desserts, rennin, vanilla, dry mix
Rennin, chocolate, dry mix, prepared with 2% milk
Rennin, chocolate, dry mix, prepared with whole milk
Rennin, vanilla, dry mix, prepared with 2% milk
Rennin, vanilla, dry mix, prepared with whole milk
4.2%
84 kcal
84 kcal
Energy
0.1%
0.1 g
0.1 g
Fat
0.2%
0.0 g
0.0 g
Saturates
1085.4%
65.1 g
65.1 g
Salt
94%
1%
5%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 84 (351 kJ) | |
| from Carbohydrate | 79 (332 kJ) | |
| from Fat | 1 (4 kJ) | |
| from Protein | 4 (17 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 19.8 g | |
| Dietary Fiber | 0.0 g | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.1 g | |
| Saturated Fat | 0.0 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 4.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 21.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 14.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 4.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 33.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.0 g | |
| Linoleic Acid | 5.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 1.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 1.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 1.0 mg | |
| Omega-6 Fatty Acids | 5.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 1.0 g | |
| Essential Aminos | ||
| Histidine | ~ | |
| Isoleucine | ~ | |
| Leucine | ~ | |
| Lysine | ~ | |
| Methionine | ~ | |
| Phenylalanine | ~ | |
| Threonine | ~ | |
| Tryptophan | ~ | |
| Valine | ~ | |
| Non-essential Aminos | ||
| Alanine | ~ | |
| Arginine | ~ | |
| Aspartic Acid | ~ | |
| Cystine | ~ | |
| Glutamic Acid | ~ | |
| Glycine | ~ | |
| Proline | ~ | |
| Serine | ~ | |
| Tyrosine | ~ | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 6.5 g |
| Ash | 72.5 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 0 IU | |
| Vitamin B1 (thiamine) | 0.0 mg | |
| Vitamin B2 (riboflavin) | 0.0 mg | |
| Vitamin B3 (niacin) | 0.0 mg | |
| Vitamin B5 (pantothenic acid) | 0.0 mg | |
| Vitamin B6 (pyridoxine) | 0.0 mg | |
| Vitamin B9 (folate) | 0 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 3,733.0 mg | |
| Copper | 0.2 mg | |
| Fluoride | ~ | |
| Iron | 7.1 mg | |
| Magnesium | 18.0 mg | |
| Manganese | 0.9 mg | |
| Phosphorus | 340.0 mg | |
| Potassium | 292.0 mg | |
| Sodium | 26,050.0 mg | |
| Zinc | 6.4 mg | |
About Junket
Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. It might best be described as a custard or a very soft, sweetened cheese. To make junket, milk (usually with sugar and vanilla added) is heated to approximately body temperature and the rennet, which has been dissolved in water, is mixed in to cause the milk to "set". In the United States, junket is commonly made with a prepackaged mix of rennet and sweetener from a company eponymously known as Junket.