Nutritional value of milk

1, milk protein is mainly casein, albumin, globulin, lactoprotein, etc., containing more than 20 kinds of amino acids in the human body must be 8 kinds of amino acids, milk protein is a full-price protein, its digestibility is as high as 98%.

2. Milk fat is a high-quality fat, its digestibility is more than 95%, and contains a lot of fat-soluble vitamins.

3. The lactose in milk is galactose and lactose, which are the most easily digested and absorbed sugars.

4, milk minerals and trace elements are dissolved state, and the proportion of the content of various minerals, especially calcium, phosphorus ratio is more appropriate, it is easy to digest and absorb.

Milk effect:

Milk taste sweet, sex flat, slightly cold, into the heart, lungs, stomach meridian. 2. It has the effect of replenishing deficiency and loss, benefiting the lungs and stomach, generating fluids and moisturizing the intestines.

It has the effect of tonifying the deficiency, benefiting the lungs and stomach, generating fluids and moisturizing the intestines.

It is used for chronic illness, deficiency of qi and blood, malnutrition, choking and regurgitation, gastric and duodenal ulcers, thirst, constipation.