Is old yogurt more nutritious than ordinary milk?
When it comes to calcium supplementation, many people's first reaction is to drink milk, but some people suggest that yogurt, yogurt or ordinary milk is better for calcium supplementation.
Yogurt has high nutrition and energy density and contains more than 20 kinds of nutrients. A cup of yogurt (150ml) can provide 30% energy and calcium for babies, and 10% protein. Compared with ordinary milk, yogurt is fermented from fresh milk or reconstituted milk and probiotics, and it is also a good source of calcium.
After fermentation, minerals such as calcium do not change, but lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus, so calcium and phosphorus in yogurt are more easily absorbed by human body.
Pure yogurt, old yogurt, fruit yogurt, yogurt, yogurt which is better?
1, pure yogurt
Pure yogurt is ordinary yogurt. According to the latest food composition table of China, the nutritional content of pure yogurt is close to that of pure milk, and the protein content is generally above 2.5%.
2, old yogurt, fruit yogurt
This kind of yogurt is made by adding fruit particles and pectin on the basis of pure yogurt, and the nutritional components are not much different from pure yogurt. But for young children, it is best to choose pure yogurt.
3, yogurt, yogurt
This product looks like yogurt, but it's actually just a sour drink, mostly made of additives. Almost no milk, low nutritional value, containing a variety of additives, not recommended for children. When buying yogurt, parents should carefully check the ingredient list and product ingredient list on the product to distinguish whether the product is yogurt or yogurt drink.
4, children's yogurt
Now there are children's yogurts specially prepared for children on the market, but nutrition experts say that children's yogurts are just a publicity stunt. There is no standard for children's yogurt and children's milk in China, because this name is not recommended to buy.
Eight gold standards of high-quality yogurt
1, milk content: over 99% of original yogurt and over 85% of flavor yogurt. The original yogurt has a high milk content, and flavoring ingredients such as pulp, jam or cream will be added to the flavored yogurt, so the milk content will be diluted and reduced. There is also a kind of yogurt called reduced milk, which is fermented from milk made of milk powder. The taste is not as good as pure milk, so you need to pay attention when buying it.
2. protein content is above 2.2%, but try to avoid excessive protein. If the content of protein is less than 2.2%, it is a lactic acid beverage. As for protein additives such as whey protein and concentrated milk protein, strictly speaking, the less food is processed, the better, and foods in a natural state and proportion are the healthiest.
3. Less thickening or curing additives. Enough milk can be fermented into a thick texture without thickener or coagulant. Thickening and coagulation additives include gelatin, agar, starch, modified starch (acetylated starch phosphate) and so on. ), sodium alginate, sodium caseinate, xanthan gum, sodium tripolyphosphate, etc.
4, can only be stored in cold storage, the longest 2 1 day. Yogurt that can meet the requirements of aseptic factory production, high-standard cold chain transportation and refrigeration can be stored for 2 1 day. Some yogurts on the market can be kept for half a year, even without refrigeration. In order to achieve this effect, fermented yogurt must be sterilized at high temperature, which will kill the most precious active lactic acid bacteria in yogurt and reduce its nutritional value. Purchase is not recommended.
5. Less emulsifier and stabilizer. Anyone who has made yogurt by himself should know that the surface of homemade yogurt sometimes "comes out of water", because the solidification of yogurt is only aimed at macromolecular milk protein and milk fat, and the remaining whey and some lactose are easily separated out in liquid form. It can be understood that in order to make the products beautiful, manufacturers need to add various emulsifiers and stabilizers that can make the liquid and solid blend stably. Some of these stabilizers are consistent with thickeners, such as sodium caseinate, xanthan gum, etc. And guar gum and sucrose fatty acid ester. It is not recommended to buy these terms in the ingredient list.
6. Less sweeteners. Yogurt is labeled as low-sugar or sugar-free, but it tastes sweet because it contains chemical sweeteners such as aspartame. In fact, this kind of yogurt will only make people eat more. The best way is to eat plain yogurt that is not sweet. As long as the milk source is of good quality, sugar-free yogurt can also be sweet.
7. There are few flavors and pigments. All kinds of artificial flavors and pigments can certainly arouse appetite, but from the point of view of avoiding increasing the burden on the body, it is better to use less additives.
8. Less preservatives. Preservatives are not written as preservatives. Preservatives that often appear on yogurt are: sodium citrate and potassium sorbate. Choose yogurt without these words when buying.