Yogurt maker seems to have all kinds of "fungus," the health care function as a promotional selling point. However, the "bacteria" in the end What is this? What is the difference? Will eat the body What are the benefits?
The production of yogurt is actually very simple principle, that is, the addition of milk, lactic acid or lactic acid bacteria Streptococcus milk for fermentation. The nutritional content of yogurt and milk is not very different, mainly calcium and protein, although the bacteria added to yogurt, "the numerous", but its role is very much the same, the main is conducive to digestion and absorption of the human body, especially for poor digestive function, digestive dysfunction and the situation of lactose intolerance human consumption, "For the diet-round, balanced and normal, the human body itself comes with a number of beneficial flora, bacteria have a balanced system, if the supplement had more than this 'probiotic' would destroy the human intestinal flora in balance, but will decline in digestive function.
The current research of probiotics is still continuously explore them, there are some mature, while others are still studying it. But look at the results of the present study, all kinds of probiotics does have a certain health care functions, such as can enhance gastrointestinal function, intestinal bacteria can absorb toxins, it is suitable for poor and physically weak stomach for human consumption. But it can not be said in words such as advertising, as in the "Paiduyangyan", "anti-cancer diet" and "enhance immunity," "Prevention of tooth decay," and other aspects of health function, is still a lack of reliable experiments to prove.
In fact, if an empty stomach to eat it, most probiotics are unable to resist the acid gastric juice have been killed simply can not reach the intestinal tract play a role. And the yogurt can not guarantee the preservation of the environment if the temperature will cause activity of probiotics in the process of a large number of dead storage.
Attached information: milk and yogurt, who will have more nutritional value, no more health care functions? On to look at the following PK match bar!
1: Nutritional Comparison
Composition in Table 1 (each containing 100 grams)
Moisture (g) Energy (kcal) Protein (g) Fat (g) Carbohydrate (g) Cholesterol (mg) Vitamin A (mg) Vitamin E (mg)
Milk 89.8 543 3.2 3.4 15 24 0.21
Yogurt 84.7 72 2.5 2.7 9.3 15 26 0.12
Composition in Table 2 (each containing 100 grams)
Calcium (mg) Phosphorus (mg) Potassium (mg) Sodium (mg) Magnesium (mg) Iron (mg) Zinc (mg) Copper (mg)
Milk 10,473,109 37.2 11 0.3 0.42 0.02
Yogurt 11.88515 million 39.8 12 0.4 0.53 0.03
Comments: 1, yogurt than in milk, heat to a higher, Papan's female friends, or to be selective about brands and types;
2, the calcium in yogurt is more easily absorbed by the body.
2: Nutrition Features Comparison
The nutritional characteristics of milk
1, the protein contains 8 kinds of essential amino acids;
2, which contains a low melting point of fat, easy digestion and absorption;
3, lactose, and help to promote peristalsis digestive gland secretion;
4, contains calcium, the body's best source of calcium;
5, virtually containing all known vitamins;
6, contains can enhance children's development of antibodies needed for the material.
The nutritional characteristics of yogurt
1, lactic acid under the role of the digestive Yin;
2, protein and calcium is more easily digested and absorbed;
3, for a lack of lactase are more suitable for drinking;
4, has a certain anti-cancer effects and cholesterol-lowering effect.
Comments: From the nutritional value, the difference between the two is not large, are the best source of calcium, but also protein, vitamin AD, and a good source of vitamin B family