Nutritional value

1. During the fermentation of milk into yogurt, about 20% of the sugar and protein in the milk are broken down into small molecules.

2. The fat content in milk is generally 3 to 5. After fermentation, the fatty acids in it can increase twice as much as the raw materials. These changes can make yogurt easier to digest and absorb, and improve the utilization rate of various nutrients. It has also been improved.

3. In addition to retaining all the nutrients of fresh milk, yogurt can also produce a variety of vitamins necessary for the human body during the fermentation process, such as vitamin B1, vitamin B2, vitamin B6, and vitamin B6. B12 etc.

4. Fresh milk is rich in calcium. After fermentation, calcium and other minerals will not change, but the lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in the human body, so The calcium and phosphorus in yogurt are more easily absorbed by the body.

5. In the process of making yogurt, some lactic acid bacteria can synthesize vitamin C, which increases the vitamin C in the yogurt.

Effects and functions

1. Promote digestion

Yoghurt contains a variety of enzymes to promote digestion and absorption.

2. Protect the intestines and stomach

Maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria into the intestines.

3. Anti-cancer and anti-cancer

By inhibiting the growth of saprotrophic bacteria and certain bacteria in the intestine, it also inhibits the carcinogens produced by these bacteria, achieving the effect of preventing cancer. Purpose.

4. Prevent constipation

Prevent constipation by producing a large amount of short-chain fatty acids to promote intestinal peristalsis and massive growth of bacteria to change osmotic pressure.

5. Beauty

Regular consumption of yogurt can moisturize the skin, improve eyesight, strengthen teeth, and strengthen hair. The reason is that yogurt is rich in calcium, which is easier to digest and absorb and has high utilization rate.

6. Improve immunity

Lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases.