First of all, yogurt

Yogurt is a kind of dairy product which takes milk as raw material, adds beneficial bacteria (starter) to pasteurized milk, ferments, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various juices and jams. Yogurt not only retains all the advantages of milk, but also exerts its advantages and avoids its weaknesses in some aspects, making it more suitable for human nutrition and health care products.

nutritive value

The digestible protein and fat in yogurt are increased. The contents of soluble protein, non-protein nitrogen and amino acids in yogurt increased during fermentation, and the utilization rate of calcium and phosphorus in yogurt increased during fermentation, which promoted the absorption of iron and vitamin D.

Yogurt contains vitamins C, B and other nutrients. Some lactic acid bacteria can synthesize vitamin C, so the content of vitamin C in yogurt is high. At the same time, the contents of vitamin B 1 and vitamin B2 increased in the process of yogurt fermentation.

The lactic acid content in yogurt is high: most lactose is decomposed into lactic acid during fermentation, which is suitable for more consumers. Lactic acid can improve appetite and digestion ?

Yogurt has a certain health care function: lactic acid bacteria can not only produce organic acids in yogurt, but also produce antibacterial substances, which can inhibit the reproduction of spoilage bacteria in the intestine and reduce the toxins produced by spoilage bacteria in the intestine, thus playing a better health care role. ?

The content of choline in yogurt is high. Regular consumption of yogurt can reduce serum cholesterol content, enhance immunity and reduce the incidence of cardiovascular diseases in the elderly.

Second, jelly

Jelly is a western-style dessert, semi-solid, made of edible gelatin with water, sugar and fruit juice. Also known as gel, the appearance is crystal clear, the color is bright, and the taste is soft and smooth. There's pudding or something in the jelly.

nutritive value

Jelly is a delicious food with water, sugar, carrageenan and konjac powder as the main raw materials, which is made by sol, blending, filling, sterilization and cooling. Carrageenan, also known as carrageenan and carrageenan, is a natural polysaccharide colloid extracted from natural eucheuma and other seaweeds. It has the basic characteristics of soluble dietary fiber and is a safe thickener approved for various foods in China. Konjac is a kind of herb, also known as konjac powder, which is mainly distributed in Sichuan, Yunnan, Guizhou, Shaanxi and other places in China, and konjac powder is a powdery product extracted through deep processing. The main ingredient of konjac flour is glucomannan, which is a safe food ingredient approved for use in China. At present, gelatin is not used in the domestic jelly industry, which can be seen from the product ingredient list of jelly packaging. Moreover, the proportion of rubber powder such as carrageenan and konjac powder in jelly is generally about 65438 0%, accounting for about 5% of the total cost.

But don't easily believe that eating it can supplement calcium. Because jelly contains a lot of dietary fiber, it is digested very quickly in the human body, and the supplementary nutrients will soon be lost with the metabolism of the human body, so the supplementary effect is not very good.

1. Most jellies use seaweed gel, which is a natural food additive. In nutrition, it is called soluble dietary fiber. As we know, fruits, vegetables and coarse grains all contain certain dietary fiber, and their main nutritional function to human body is to regulate intestinal function, especially to moisten the intestines and relax the bowels. Jelly has the same function as them. Eating more can increase intestinal wetness and improve constipation.

2. Adding oligosaccharides to some jellies can regulate intestinal flora, increase beneficial bacteria such as Bifidobacterium, strengthen digestion and absorption function, and reduce the probability of illness. According to the survey, it is a common phenomenon that most people in China consume high-fat and high-energy foods in their daily diet. When vegetables and fruits cannot be supplemented in time, it is a good choice to eat more jelly to improve digestion.

Another advantage of jelly is its low energy. It contains almost no energy nutrients such as protein and fat, so people who want to lose weight or keep slim can safely eat it.