Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition during fermentation, such as vitamin B 1, vitamin B2, vitamin B6, vitamin B 12, etc.
Yogurt is also a good source of calcium. Although the nutritional content of yogurt depends on the source and composition of raw milk, generally speaking, the composition of yogurt is higher than that of raw milk, on the one hand, because the quality of raw materials is high, on the other hand, because some yogurt is made with a small amount of milk powder. So generally speaking, drinking a cup of yogurt15og can meet 1/3 of the daily calcium required by children under 0/0 and 1/5 of the calcium required by adults.
Second, yogurt is easier to absorb than milk.
Flour fermented into steamed bread is easy to digest and absorb, and milk fermented into yogurt has the same effect. About 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% ~ 5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients is also improved. Especially for people with lactose indigestion, eating yogurt will not cause abdominal distension, flatulence and diarrhea.
Fresh milk is rich in calcium, and minerals such as calcium will not change after fermentation, but lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus, so calcium and phosphorus in yogurt are more easily absorbed by human body.
Health care function of yogurt
Yogurt is not only nutritious, but also contains lactic acid bacteria, so it has health care function. These functions are:
1. Maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit harmful bacteria from invading the intestine.
2. Prevent constipation by producing a large number of short-chain fatty acids to promote intestinal peristalsis and a large number of bacteria to grow and change osmotic pressure.
3. Yogurt contains a variety of enzymes to promote digestion and absorption.
4. By inhibiting the growth of saprophytic bacteria in the intestine and the toxins produced by corruption, the liver and brain can be protected from these toxins and aging can be prevented.
5. By inhibiting the growth of saprophytic bacteria and some bacteria in the intestine. So as to inhibit carcinogens produced by these bacteria and achieve the purpose of preventing cancer.
6. Improve human immune function. Lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases.
Yogurt is a long-lived drink.
According to Nobel Prize winner and Russian food expert Mechnikov (1845- 19 16), the earliest research results of yogurt prove that yogurt contains a growth active factor, which can enhance the body's immune function and is beneficial to health, disease resistance and anti-aging. There are many longevity places in the world, and residents have the habit of drinking yogurt for a long time. Some studies believe that Bulgarians live longer because they drink more yogurt, while the average height of Japanese people increases because they often drink yogurt. According to the research results of scholars, the reasons why yogurt is beneficial to human health and longevity may include:
1. Yogurt can enhance human immune function;
2. Reduce serum cholesterol level. Experiments have proved that even without any drugs. Drinking about 24 grams of yogurt per meal can reduce cholesterol after one week.
3. Regular consumption of yogurt can promote intestinal movement, shorten the transit time of food from mouth to anus, soften the contents of colon by glycolysis, increase the amount of fecal excretion, prevent constipation, and help prevent colon cancer. So yogurt is called "longevity food" abroad.
Pure milk can supplement calcium, but yogurt can't, but yogurt also has many advantages, so it varies from person to person, and children drink more yogurt.
Old people drink more pure milk.