There are many thickeners in yogurt, including pectin, agar and edible gelatin. They can't be digested and absorbed by human body and belong to insoluble dietary fiber. They are not only non-toxic and harmless, but also beneficial to delay the increase of blood sugar and blood lipid after meals, and are beneficial components for preventing chronic diseases.

The energy of yogurt is 72 kcal/100g, that of protein is 2.5g/100g, that of fat is 2.7g/100g and that of carbohydrate is 9.7g/100g. Yogurt also contains various minerals, among which the content of calcium is very high, and yogurt 100g.

From the point of nutritional value, the nutritional value of yogurt is very high, because yogurt is made of high-quality milk fermented by lactic acid bacteria. After fermentation, lactose and protein in milk are decomposed into small molecules (such as galactose), which makes protein form tiny milk lumps, and the fat content is higher than that of milk, so it is easier to be digested and absorbed, so it plays a more superior role in promoting growth and improving nutrition.

Extended data

Yogurt has a good calcium supplement effect.

When it comes to calcium supplementation, most people think of milk instead of yogurt. In fact, the same amount of yogurt contains a little more calcium than milk. In the fermentation process, lactic acid bacteria decompose lactose in milk into lactic acid, which reduces the lactose content, but retains other nutrients in milk, so yogurt still has the function of supplementing calcium.

In addition, the absorption rate of calcium in yogurt is higher than that in milk, because peptides produced by the decomposition of lactic acid and protein can promote the absorption of calcium.

People with diabetes can also drink yogurt.

Compared with milk, yogurt contains more sugar, so it is regarded as a "taboo" by many diabetic patients. In fact, although sugar is added to yogurt, it does not raise blood sugar quickly. Because lactic acid in yogurt can delay gastric emptying and help control postprandial blood sugar. In addition, yogurt is rich in calcium, which contributes to the normal release of insulin, thus helping to balance blood sugar.

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