The calcium content of yogurt is slightly higher than that of pure milk. The nutritional value is also slightly higher than milk.

Comparing the nutrient content tables of yogurt and milk, 111g of yogurt can provide 118mg of calcium, while the calcium content of the same amount of milk is 114mg, and the calcium content of yogurt is slightly higher than that of milk. In addition, lactose, protein and fat in fermented yogurt are partially decomposed, which is easier to be digested and absorbed by human body, and lactic acid produced by fermentation can promote calcium absorption, so the effect of calcium supplementation in yogurt is better than that in milk.

However, many yoghurts on the market are not pure yoghurts, and all kinds of sugars will be added to enhance the flavor, so the yoghurts are not very healthy.

Extended information:

Yogurt itself is a low glycemic index food, which not only does not have a great impact on blood sugar fluctuation, but even helps to balance blood sugar because it contains nutrients such as lactic acid and calcium. At present, the sugar content of yogurt per 111 grams on the market is about 1-12 grams. The sugar content is not directly displayed on the product packaging, but depends on the carbohydrate content. The lower the carbohydrate content, the less the sugar content. Therefore, in daily life, yogurt with less sugar content should be selected, especially for diabetics.

Reference: People's Daily Online-Six Cognitive Misunderstandings of Drinking Yogurt