What are the nutrients of drinking yogurt? What is the nutritional value of yogurt?

Protein, calcium, trace elements.

It is easier to absorb than fresh milk, and people with lactose intolerance can also adapt to yogurt.

Promotes digestion and intestinal absorption.

Effect and effect.

1.Promotes digestion.

Yogurt contains a variety of enzymes that promote digestion and absorption.

2.Protects the stomach and intestines.

Maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria into the intestine.

3.Anti-cancer and anti-cancer.

By inhibiting the growth of saprophytes and certain bacteria in the intestines, it also inhibits the carcinogenic factors produced by these bacteria, so as to achieve the purpose of cancer prevention.

4.Prevent constipation.

By producing a large amount of short-chain fatty acids, it promotes intestinal peristalsis and bacterial growth, changes osmotic pressure, and prevents constipation.

5.Hairdressing. Drinking yogurt regularly can moisturize the skin, brighten the eyes, fix teeth, and strengthen hair. Its original prisoner is that yogurt is rich in calcium, which is easier to digest and absorb, and has a high utilization rate.

6.Boosts immunity.

Lactic acid bacteria can produce some substances that enhance immune function, which can improve the body's immunity and prevent diseases.

The nutritional value of yogurt.

1.In the process of fermenting milk into yogurt, about 20% of the sugar and protein in the milk are broken down into small molecules.

2.The fat content of milk is generally 3% to 5%, and after fermentation, the fatty acid content in it can be increased by two times compared with the raw material, and these changes can make yogurt easier to digest and absorb, and thus improve the utilization rate of various nutrients.

3.In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for the human body during the fermentation process, such as vitamin B1, vitamin B2, vitamin B6, vitamin B12, etc.

4.Fresh milk is rich in calcium, after fermentation, calcium and other minerals will not change, but the lactic acid produced after fermentation effectively improves the utilization rate of calcium and phosphorus in the human body, so the calcium and phosphorus of yogurt are easier to be absorbed by the human body.

5.In the process of making yogurt, some lactic acid bacteria can synthesize vitamin C, so that the vitamin C in yogurt is increasing.

Yogurt has the following effects:

First, yogurt contains a large number of lactic acid bacteria, which can promote the peristalsis of the gastrointestinal tract and have an appetizing effect.

Second, yogurt contains a large amount of vitamin D and trace elements such as calcium, which can effectively prevent osteoporosis and maintain bone toughness.

Third, regular drinking of yogurt can improve the body's immunity, maintain the activity of cells, and play a role in preventing cancer. Drinking yogurt is effective in lowering blood pressure and can also lower cholesterol.

Fourth, yogurt is rich in calcium and protein, which can help the body replenish essential nutrients. Yogurt can speed up gastrointestinal peristalsis, promote gastrointestinal digestion and absorption, and moisten the intestines, so it can achieve the best effect.

1.The fermentation process of yogurt makes about 20% of the sugar and protein in the milk hydrolyzed into small molecules and fatty acids, so that the utilization rate of various nutrients can be improved. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria produce a variety of vitamins necessary for human nutrition, such as vitamin B1, vitamin B2, vitamin B6, vitamin B12, etc.

In addition, yogurt also contains calcium, bifidobacteria, etc. 2

Prevention and treatment of hepatitis. Yogurt contains a lot of lactic acid, which inhibits and kills spoilage bacteria in the gastrointestinal tract and reduces self-poisoning caused by other toxins. Patients with acute hepatitis ingest excessive protein in the acute stage, which are decomposed by bacteria in the intestine to produce ammonia and other toxic substances, which increases the burden on the liver and induces hepatic coma. Therefore, doctors often use yogurt containing bifidobacteria for hepatitis patients** to reduce the decomposition of protein by intestinal bacteria.

3. Enhance gastrointestinal function.

The lactic acid, amino acids, and fatty acids in yogurt are easily absorbed by the human body, and the bifidobacteria contained in yogurt can also effectively promote digestion and enhance appetite, thereby enhancing gastrointestinal function. 4

Prevents constipation. Yogurt prevents constipation by producing a large amount of short-chain fatty acids, promoting intestinal peristalsis and bacterial growth, and changing osmotic pressure.

5. Prevent cerebral hemorrhage.

Yogurt is rich in protein, which has the effect of scavenging sodium ions, and the increase in sodium content in the body is the main cause of high blood pressure. Protein can also prevent blood vessel damage, which is conducive to maintaining blood vessel elasticity and preventing the occurrence of cerebral hemorrhage.

6. Prevent cancer.

Yogurt can inhibit the proliferation of spoilage bacteria in the intestines, mobilize the positive factors of the body, enhance immunity, and effectively prevent cancer.

First of all, everyone should understand that milk is not suitable for drinking cold food often drunk, for example, people who do not have the habit of drinking will definitely have diarrhea and diarrhea will be very uncomfortable, this is milk is cold, Chinese have no habit of drinking milk in history, even if it is Mongolians, they will not drink pure milk, let alone raw milk, are fermented milk and heated into milk tea, in order to fear of taking away the body's heat, they also like to drink millet porridge to ease down, maintain the body's physical strength and calories, Therefore, if you drink milk, it is recommended to drink fermented yogurt, which is better. After fermentation, the nature of cold changes, and there are beneficial probiotics that are conducive to intestinal peristalsis and nutrient absorption.

Yogurt is a very healthy dairy product, rich in calcium, calcium and other minerals will not change after fermentation, but the lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in the human body, and can be easily absorbed by the human body.

In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for the human body, such as vitamin B1, vitamin B6, vitamin B12, etc., which are very nutritious.

In addition, the lactic acid bacteria in yogurt can secrete "lactase", which can effectively help the human body digest the lactose in dairy products and improve lactose intolerance. The nutritional value of yogurt is as follows:

1. Yogurt can promote the secretion of digestive juices and increase gastric acid, so it can enhance people's digestion ability and promote appetite.

2. The lactic acid in yogurt can not only convert the weak alkaline substances in the intestine into weak acidity, but also produce antibacterial substances, which has a health care effect on the human body.

3. Drinking yogurt regularly can prevent cancer and anemia, and can improve psoriasis and alleviate malnutrition in children.

4. When making yogurt, some lactic acid bacteria can synthesize vitamin C, which increases the content of vitamin C.

Yogurt is rich in nutrition, yogurt is rich in protein, about 100g of yogurt contains protein, 118g of calcium, and is rich in a variety of minerals such as potassium, sodium, magnesium, also contains carbohydrates and other energy substances, as well as a variety of vitamins, such as B vitamins, vitamin E, etc. The lactic acid in yogurt can be slowly decomposed into glucose, galactose and other components, so the feeling of satiety is very strong, so if you drink yogurt as a point between meals when you are hungry, you can improve satiety and avoid intake of extra calories.

Protein grams, fat grams, carbohydrate grams, cholesterol 15 mg, vitamin mg, vitamin A 26 mcg. mg vitamin B1, mg vitamin B2, vitamin C1 mg.

Magnesium 12 mg, potassium 154 mg, sodium mg, calcium 118 mg, iron mg, manganese mg, zinc mg, copper mg, phosphorus 85 mg, selenium mg.

It is suitable for people with physical weakness, lack of qi and blood, malnutrition, dryness, constipation, hypercholesterolemia, arteriosclerosis, coronary heart disease, fatty liver, digestive tract cancer and other diseases. It can also be used as a beauty food, yogurt nourishes yin and replenishes deficiency, and there is nothing to be afraid of. But people with too much stomach acid should not eat more.

Yogurt is rich in nutrients, and yogurt has a large number of lactic acid bacteria, which can promote gastrointestinal peristalsis. The spring wax in yogurt also has vitamin D and some trace elements, and drinking yogurt in moderation is good for the human body. Yogurt contains a variety of nutrients, especially calcium content and absorption rate.

Yogurt is a milk product made from milk, pasteurized and then added with beneficial bacteria, waiting to be fermented.

Yogurt tastes sweet and sour, loved by many people, two hours after a meal to drink yogurt is a more suitable time, after a meal gastric juice is diluted, is most suitable for the growth of milk Xiaoheng acid bacteria.

Yogurt is rich in campless breeding, and there are a large number of lactic acid bacteria in sour and withered old Wang milk, which can promote gastrointestinal peristalsis. Yogurt also has vitamin D and some trace elements in it, and drinking yogurt in moderation is good for the human body. Yogurt contains a variety of nutrients, especially calcium content and absorption rate.

Sour milk is a milk product made from milk as raw material, pasteurized and then added with beneficial bacteria, waiting for fermentation.

Yogurt tastes sweet and sour, loved by many people, and it is more appropriate to drink yogurt two hours after a meal, and the gastric juice is diluted after a meal, which is most suitable for the growth of lactic acid bacteria.