First, yogurt is more nutritious than milk.

Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can 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 composition 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 of the high quality requirements of raw materials, on the other hand, because some yogurt is made with a small amount of milk powder. Therefore, generally speaking, drinking a cup of15og yogurt can meet 1/3 of the daily calcium required by children under 0 and 1/5 of the calcium required by adults.

Second, yogurt is easier to absorb than milk.

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 decomposed 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, excessive gas or 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 in human body, so calcium and phosphorus in yogurt are more easily absorbed by human body.