In recent years, many people attach great importance to the nutritional value of dairy products, have bought dairy products, many businesses also seize the opportunity to rapidly develop the dairy market, so continue to bring forth new ideas, the introduction of many strains, so that people have more choices.Today, northwest dairy platform Liu Fenglan milk and yogurt as an example, to make a comparison, which of these two dairy products has higher nutritional value.

The main difference between yogurt and milk is that it contains lactic acid bacteria, so the lactose in milk is broken down into lactic acid, and studies have found that lactic acid and calcium are most easily absorbed by the human body, so yogurt is suitable for adolescents who are developing or women who are prone to osteoporosis during menopause. In addition, it creates an acidic environment in the gastrointestinal tract and can also help iron absorption.

When it comes to calories, it’s important to understand the ingredients. Although brands vary, most contain nothing more than cow’s milk, oligosaccharides, pectin, fructose and spices. Because Chinese people are generally not used to too sour yogurt, manufacturers add sugar or fructose to flavor it, which adds a lot of calories.

Low-fat milk 240C.C. Contains about 120 calories, while the same amount of low-fat yogurt contains 150-200 calories, so it has more calories than you might think. If you want to drink yogurt with fewer calories, it is recommended that you choose yogurt labeled non-fat and low-calorie, because the same 240C.C. Contains only about 100 calories.

Generally speaking, yogurt is still higher than the calories of milk, female friends who are afraid of fat should carefully choose brands and types, and the amount of food should be limited, otherwise they will unconsciously drink a pile of calories.

The contrast between yogurt and 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.

Yoghurt is also a good source of calcium. Although the nutritional content of yoghurt depends on the source and composition of raw milk, but generally speaking, yoghurt than raw milk ingredients have improved, on the one hand, because of the high quality of raw materials, on the other hand, because some yoghurt production to add a small amount of milk powder. So generally speaking, drink a cup of 15O grams of yoghurt, can meet the needs of children under 10 years of age of 1/3 of the daily calcium content, adult calcium content of 1/5.

Steamed bread made from fermented flour is easy to digest and absorb, and yogurt made from fermented milk has the same effect, during the fermentation process, about 20% of the sugar and protein in milk are decomposed 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 than that in 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 dyspepsia, eating yogurt will not cause abdominal distension, gas or diarrhea.

Fresh milk is rich in calcium, after fermentation, calcium and other minerals do not change, but the lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt are more easily absorbed by the human body.