In contrast, pure milk has one of the biggest defects, which is the symptom of lactose intolerance. Milk contains very unique lactose, and some people will have symptoms of lactose intolerance. If you have symptoms of lactose intolerance, don't worry too much, and don't worry about drinking yogurt. Because, after fresh milk is fermented by lactic acid bacteria, most lactose is decomposed by lactic acid bacteria, which can obviously alleviate the symptoms of lactose intolerance.
Judging from the nutritional components, product flavor and efficacy, the nutritional value of yogurt is slightly higher than that of pure milk, and the difference between them is not particularly great. If there are no symptoms of lactose intolerance, yogurt and milk can be used as high-quality foods to supplement nutrition. If you have symptoms of lactose intolerance, then yogurt is your best choice. It is worth noting that pure milk and yogurt are not suitable for fasting.
After talking about the general difference between yogurt and pure milk, carefully describe the specific nutritional value of both.
1. Nutritional value of milk The content of protein in milk is about 3%. Protein in milk is of good quality, mainly whey protein and casein, with high digestibility, amino acid ratio meeting human needs and high nutritional value. Milk is a food with high calcium content. The calcium content in milk is 65,438+004 mg/65,438+000 g (the calcium content in soybean milk is only 65,438+00 mg/65,438+000 g), which has a high absorption rate and is one of the best sources of calcium. Teenagers drink milk to promote bone development, while the elderly drink milk to prevent osteoporosis. It is recommended to have a glass of milk (about 300g) every day. If you don't like pure milk, you can use yogurt instead. Besides calcium, milk is also rich in vitamin A and vitamin B2, which are not only important for the growth and development of infants, but also beneficial to adults.
Second, the nutritional value of yogurt contains live bacteria (beneficial bacteria), which is the biggest feature of yogurt. Protein after fermentation is easier to be absorbed, and the absorption rate of calcium and iron is also improved. Live bacteria can promote the growth of beneficial bacteria in large intestine.
The contents of vitamin A, vitamin B 1 and vitamin B2 in yogurt are similar to those in fresh milk, but folic acid and choline are obviously reduced. The product is nutritious and can stimulate gastric acid secretion. The propagation of lactic acid bacteria in the intestine can inhibit the propagation of some spoilage bacteria, regulate the intestinal flora and prevent the amines produced by corruption from having adverse effects on the human body. In addition, lactose in milk has been fermented into lactic acid, and people with lactose intolerance will not have abdominal pain or diarrhea. Therefore, yogurt is a kind of food suitable for people with digestive tract dysfunction, infants and the elderly.
Third, supplementary knowledge Yogurt is a fermented product of fresh milk, which is made by heating and sterilizing fresh milk, inoculating acidophilic lactic acid bacteria, cultivating at about 30℃ and fermenting for 4 ~ 6 hours. Free amino acids and small molecular peptides in milk fermented by lactic acid bacteria increase, which is more easily absorbed by human body.