As we all know, yogurt is a dairy product made of high-quality milk fermented by lactic acid bacteria, and its essence is still milk. Current research shows that yogurt has certain value in lowering cholesterol, lowering blood pressure and preventing osteoporosis. As we all know in daily life, yogurt needs to be refrigerated, and yogurt in supermarkets is also stored in low temperature areas. This is because active lactic acid bacteria are alive and stable in the environment of 0℃-4℃, and they will die quickly with the increase of temperature.
Therefore, the nutritional value of yogurt will be greatly reduced if it is stored at a higher temperature. In addition, because there is no preservative added to yogurt, it has a short shelf life and is easy to deteriorate. Therefore, it is best to eat yogurt within the validity period and after refrigeration, and do not heat it.
However, some friends will have stomach upset after eating too cold food, especially in the cold winter, so we can't just change milk into yogurt. And many friends like to drink yogurt on an empty stomach, which is also incorrect. At this time, because the active lactic acid bacteria in milk can only grow when the PH value is above 4, and the PH value in the stomach is low on an empty stomach, lactic acid bacteria may be killed by gastric acid, thus reducing their nutritional value.
In addition, I want to remind you that even if you like yogurt, don't indulge in it, because yogurt also has certain energy. Excessive intake will cause a series of related problems such as weight gain. Therefore, it is recommended that you use yogurt in moderation, 1-2 cups a day (125-250ml), and milk and yogurt can be drunk together.
Yogurt and milk belong to dairy products. Yogurt is fermented with fresh milk inoculated with lactic acid bacteria under certain conditions. Milk is sterilized liquid milk made from fresh milk.
So which is better, yogurt or milk? Let's take a look at the nutrients of both.
Every 100g yogurt contains 84.7g of water, 2.5g of protein, 2.7g of fat, 9.3g of carbohydrate, 0.5mg of cholesterol, 0.5mg of vitamin B2, 0.8mg of calcium, 0.8mg of potassium. It can be seen that most of yogurt is water, followed by carbohydrates and protein.
Every 100g milk contains 89.8g water, 3.0g protein, 3.2g fat, 3.4g carbohydrate, 15mg cholesterol, 0. 14mg vitamin B2, 104mg calcium, 109mg potassium and 6544. Water is the most in milk, followed by carbohydrates and protein.
Compared with milk with the same weight, the carbohydrate content in yogurt is higher than that in milk; The content of protein and fat in milk is higher than that in yogurt. There is no significant difference in other nutritional components. Compared with milk, yogurt is a good source of dietary protein, because lactose, protein and fat are partially decomposed after fermentation, which is easier to be digested and absorbed by human body. Probiotics contained in yogurt have many benefits to human health. Yogurt can improve constipation and eradicate helicobacter pylori. Yogurt and milk are good sources of high-quality protein and calcium.
For people who are lactose intolerant, yogurt or low lactose milk can be the first choice. For overweight or obese people, you can choose skim or low-fat milk or yogurt. Dietary Guidelines for China Residents (20 16) recommends eating various dairy products every day, which is equivalent to 300 grams of liquid milk. You can choose to drink milk today and yogurt tomorrow for a change.
Dr. Ma Health Group, Ph.D. student.
Yogurt and milk are very good, so you can choose according to your own preferences and needs. They are rich in protein (about 3g/ 100ml), calcium (about 100mg/ 100ml) and milk fat easily absorbed by human body.
There are many choices of pure milk, which are similar. It is nothing more than fresh milk (stored in a refrigerated room with a shelf life of ≤7 days) and pure milk at room temperature (with a shelf life of half a year). According to your actual situation, fresh milk will preserve more nutrients because its sterilization temperature is lower than that of normal temperature milk. Try to choose fresh milk if conditions permit. If there is no such supermarket around, normal temperature milk is not bad, don't worry.
Lactic acid bacteria drinks and Yakult on the market do not belong to this category. Moreover, it should be noted that most yogurts on the market are flavored fermented milk, and a lot of sugar and some thickeners will be added to enrich the taste. Try to choose yogurt with carbohydrate ≤ 12% (see the food label on the package). I will choose sugar-free yogurt myself. There are few such products on the market. There are refreshing, honest and simple sugar-free yogurt, and you can also add some dried fruits and nuts you like. It is also delicious and can be used as nutritious afternoon tea, which is 100 times better than the CP of milk tea and cake.
Advantages of yogurt
According to the dietary guidelines for China residents 20 16, the daily intake of dairy products is required to be 250-300g, which shows the importance of dairy products in daily diet. Studies have proved that dairy products are beneficial to prevent obesity, diabetes and stroke. In short, whether it is milk or yogurt, it is right to drink it.
I hope my answer is helpful to you!
(nutrition thief: floret)
Hello everyone! I'm Fu Dad, a clinical nutritionist. I hope my answer is useful to you.
Answer first: yogurt and milk are very good. You can drink what you like and what suits you.
Yogurt is milk fermented by lactic acid bacteria. In essence, yogurt is a kind of milk. There are some differences between them, but the overall nutritional value is similar.
The most valuable nutrients in dairy products are high-quality protein and calcium. The protein content of pure milk and yogurt is about 3%, and the calcium content is about 100 ml, including calcium 100 mg. Other trace vitamins and minerals, yogurt and milk content is similar. It is worth noting the change of carbohydrate content. Milk contains lactose, and the total carbohydrate content is between 3% and 4%. Many yogurts bought in the market have a carbohydrate content of 10%, even 15%, because most yogurts add 5% to 10% sucrose.
In the process of yogurt fermentation, most of lactose in milk is decomposed into galactose by lactic acid bacteria, which is easier to digest and absorb. Especially for people who are lactose intolerant, yogurt is a good choice.
Another advantage of yogurt is that it is rich in probiotics. These probiotics help to regulate human intestinal flora and improve digestive function.
The first thing to say is that most yoghurts bought in the market have added a lot of sugar! Any form of extra added sugar will have some adverse effects on human health. So drinking yogurt with sugar will offset the health benefits of yogurt. Yogurt is called yogurt because it is sour. If the yogurt you drink is sweet, it must contain a healthy invisible killer-sugar.
Because yogurt contains probiotics, in order to ensure the activity of probiotics and the quality of yogurt, the shelf life of yogurt is relatively short, and it must be stored at a low temperature of 4 degrees Celsius. Once opened, drink it as soon as possible, otherwise it will go bad easily. There is a kind of normal-temperature yogurt with a particularly long shelf life. In fact, after the yogurt is made, it is sterilized at high temperature, and all the probiotics in it are killed.
Summary: The nutritional value of milk and yogurt is similar. People who are lactose intolerant are more suitable for drinking yogurt. Drink yogurt without sugar.