The efficacy and function of cheese;
1. calcium supplementation: dairy products are the best choice for food calcium supplementation, and cheese is the dairy product with the most calcium, which is easily absorbed.
2. Increase the body's resistance: Cheese can improve the body's disease resistance, promote metabolism, enhance vitality, protect eye health and keep skin healthy.
3. Promote gastrointestinal peristalsis: Cheese is lactic acid bacteria and its metabolites have a certain health care effect on human body, which is conducive to maintaining the stability and balance of normal intestinal flora and preventing constipation and diarrhea.
4. Prevention of cardiovascular diseases: Cheese contains more fat and heat energy, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health.
5. Protect your teeth: British dentists believe that eating some cheese with meals can help prevent dental caries. Eating food containing cheese can greatly increase the calcium content in the surface layer of teeth, thus inhibiting the occurrence of dental caries. Lactic acid bacteria and its metabolites in cheese have certain health care effects on human body.
Nutritional value of cheese;
Every kilogram of cheese products concentrates 65,438+00 kilograms of milk, such as protein, calcium, phosphorus and other nutrients needed by human body.
1. Cheese is rich in vitamins A, D and E, vitamins B 1, B2, B6, B 12 and folic acid, which is beneficial to children's growth and development.
Cheese contains important minerals, such as calcium, phosphorus and magnesium. The calcium content per 100g cheese is 690- 1300mg, and the ratio of calcium to phosphorus is about 1.5~2.0/ 1. Moreover, most of calcium is combined with casein, which has high absorption and utilization rate and plays a very important role in the growth and healthy development of children's bones.
3. The protein in cheese is mainly casein, and the actual digestibility is about 97.5%, which is higher than that of whole milk (9 1.9%).
4. The fat in cheese is 5.5%~30.6% of milk fat, and milk fat contains a certain amount of linoleic acid and linolenic acid, which is necessary for children's growth and development. Phosphatidylcholine and sphingomyelin contained in milk fat are closely related to the intellectual development of infants.
Cheese-like food:
Cheese+perch: causing chronic diseases.
Cheese+Spinach: Spinach is rich in calcium, and the chemical components contained in cheese will affect the digestion and absorption of calcium.
Cheese+mutton: They have opposite functions and should not be eaten together.
Cheese+lettuce: cheese is oily food, and lettuce is cold. Eating them together can easily lead to indigestion or abdominal pain and diarrhea.