Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce a variety of vitamins, such as vitamin B 1, vitamin B2, vitamin B6, vitamin B 12 and so on.

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.

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. Fresh milk is rich in calcium. After fermentation, minerals such as calcium do not change, but lactic acid will be produced after fermentation.

Calories of yogurt and milk:

When it comes to heat, we must understand its composition. Although the brands are different, the contents are mostly milk, oligosaccharides, pectin, fructose and spices. Because China people are generally not used to sour yogurt, so manufacturers will add sugar or fructose to flavor it, which also adds a lot of calories.

Low-fat milk 240C. C contains about 120 calories, while the same amount of low-fat yogurt contains 150~200 calories (depending on the brand), so the calories are more than expected. If you want to drink low-calorie yogurt, choose the low-calorie yogurt labeled skim, because the same 240C. C contains only about 100 calories. Generally speaking, the calories of yogurt are still higher than milk.