The Nutritional Value of Yogurt
2018-08-15 10:24 Wednesday
Nomadic people on the Turkish plateau began consuming yogurt in the 11th century, with detailed accounts of yogurt in historical documents. Modern scientific research has revealed that yogurt retains important nutritional properties, with fatty acid levels doubled after the fermenting process. In addition, sugar and protein in yogurt can be dissolved into tiny molecules, further enhancing its nutritional value. Probiotics produced in the fermenting process generate a plethora of vitamins, including VB1, VB2, VB6, VB12, in addition to many others.
There are a wide range of yogurt products, ranging from Greek yogurt and plain yogurt, to probiotic yogurt and stirred yogurt. Each type has unique properties, and nutritional advantages.
Plain yogurt is composed of full milk, and has high sugar and fat content, which carries associated health risks. Greek yogurt, also known as strained yogurt, which has double the protein and minimal sugar, is the healthier option.
Stirred yogurt or Swiss yogurt has substantial nutritional and health value, but also contains excessive sugar. Yogurt beverages are a blend of yogurt and milk solids, and are a tasty and flavorful option. However, yogurt beverages have poor nutritional value when compared with pure yogurt.
Probiotic yogurt contains both yogurt and additional probiotics, which are helpful for maintaining healthy intestinal microflora. Notably, yogurt containing Lactobacillus acidophilus and Bifidobacterium is conducive to patients with irritable bowel syndrome (IBS)To guarantee optimal probiotic absorption, due to the perishability of probiotics, yogurt with the latest production date should be consumed.