Yogurt, of course. Ok, you are right about doctors in Taiwan Province Province. Yogurt has a little more calories than milk. Because it contains 7% sugar. The calories of sweetened full-fat yogurt are 90 kcal/100g, 70 kcal for sweetened low-fat yogurt and 60 kcal/100g for sugar-free full-fat yogurt. In terms of nutritional value, there is not much difference between the two. They are not only the best sources of calcium, but also good sources of protein, vitamin AD and B vitamins. In terms of health care effect, yogurt is better. It has the functions of regulating immunity, preventing intestinal infection and improving gastrointestinal function, and is an internationally recognized healthy food. In terms of satiety, both are good. Drinking a glass of milk or yogurt when you are slightly hungry can effectively relieve your urgent appetite and reduce your appetite for the next meal. But drinking after meals has no weight loss effect. Drinking milk on an empty stomach is absolutely harmless, but the absorption rate is slightly reduced. However, since we want to lose weight, protein's absorption rate will be reduced by 10%, so what is unacceptable? If there is no gastric ulcer, yogurt can also be drunk on an empty stomach. The death of some lactic acid bacteria is harmless, but the health care function is not as great as that of all living bacteria. From the perspective of Chinese medicine, milk may make some people get angry; There are still many people who are uncomfortable drinking milk, but yogurt is suitable for everyone and will not get angry. Yogurt can be drunk all year round as long as it is not too cold. Comparison of Yogurt and Milk Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition during fermentation, such as vitamin B 1, vitamin B2, vitamin B6, vitamin B 12, etc. Yogurt is also a good source of calcium. Although the nutritional content of yogurt depends on the source and composition of raw milk, generally speaking, the composition of yogurt is higher than that of raw milk, on the one hand, because the quality of raw materials is high, on the other hand, because some yogurt is made with a small amount of milk powder. So generally speaking, drinking a cup of yogurt15og can meet 1/3 of the daily calcium required by children under 0/0 and 1/5 of the calcium required by adults. Flour fermented into steamed bread is easy to digest and absorb, and milk fermented into yogurt has the same effect. About 20% of sugar and protein in milk are broken down 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 compared with 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 indigestion, eating yogurt will not cause abdominal distension, flatulence and diarrhea. Fresh milk is rich in calcium, and minerals such as calcium will not change after fermentation, 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.