What is the nutritional value of yogurt and milk?

Yogurt and fresh milk are generally considered to be the most nutritious beverages. Then the nutritional value of the two is higher. The following Xiao Bian and everyone together to find out.

First, from the nutritional value, the difference between the two is not great, are the best source of calcium, but also a good source of protein, vitamin AD and vitamin B family.

Second, from the health effects, yogurt is better. It has the function of regulating immunity, preventing intestinal infectious diseases, and improving gastrointestinal function. It is a world recognized health food.

Third, from the satiety, both are good. A glass of milk or yoghurt during a period of light hunger can effectively relieve the appetite of the hunger and reduce the amount of food for the next meal. However, there is no weight loss after a meal. It is absolutely harmless to drink milk on an empty stomach. The absorption rate is only slightly lower, and yogurt must not be used on an empty stomach.

Fourth, yogurt does not contain lactose, more gentle on the stomach. Because lactase in adults loses its activity, lactose in milk may cause stomach discomfort, but yogurt has been fermented to solve this problem.

Fifth, yogurt than calories. Because of the addition of 7% sugar, the total fat and sugar yogurt heat is 90 kcal/100 g, low-fat sugar 70 kcal, and full-fat sugar-free yogurt 60 kcal/100 g.

Sixth, yogurt is more nutritious than milk. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria in the fermentation process can also produce a variety of vitamins necessary for human nutrition, such as vitamin B1, vitamin B2, vitamin B6, vitamin B12 and so on.

Seven, yogurt is more easily absorbed than milk. When milk is fermented into yoghurt, 20% of sugar and protein in milk are broken down into small molecules such as galactose and lactic acid, small peptide chains and amino acids. The fat content in milk is generally 3% to 5%. After fermentation, the fatty acids in milk can be doubled compared to raw milk. These changes make yogurt easier to digest and absorb, and the utilization of various nutrients has also increased. Rich in calcium in milk, after fermentation, calcium and other minerals do not change, but the lactic acid produced after fermentation can effectively improve the utilization of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt is more likely to be Absorbed by the body.