Yogurt is a cultured milk product that is soured and thickened by the action of specific lactic acid-producing cultures added to milk. The lactic acid produced by the culture coagulates the milk protein, thickening the milk and adding the characteristic sour flavor.
The starter cultures—or probiotics—used to make yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. Other probiotics are often added to yogurt for their health effects. Some common ones are Lactobacillus acidophilusLactobacillus casei and Bifidus.
These probiotics can help maintain the balance of vitamin d and yogurt necessary for a healthy digestive system; boost the immune system, shortening the length and severity of sickness; and may reduce eczema in babies.
This is because some antibiotics upset the balance of bacteria in the digestive tract. Eating foods rich in probiotics may help relieve these side effects of antibiotics. This diet, which includes three vitamin d and yogurt a day of low-fat and fat-free milk, vitamin d and yogurt, yogurt and cheese, and 8 to 10 servings of fruits and vegetables, has also been shown to reduce risk of heart disease and stroke.
Some consumers are choosing Greek yogurt because of its creamier texture and higher protein content. Both Greek yogurt and regular yogurt contribute to a healthy diet see table below. Greek yogurt has about twice the proteinhalf the sodium and half the carbohydrates as regular yogurt. Both products start with the same raw ingredient—milk. The difference is caused by the processing; Greek yogurt is strained three times instead of two.
The extra protein makes Greek yogurt an attractive snack for young athletes or seniors who are trying to boost their protein intake. It is still a great source of calcium 25 percent of the Daily Value—the amount most people need in one day.
As with any food, you should read the label and make sure you are buying the level of fat content that you want, as most Greek yogurts include fat-free and low-fat options. Many people who are lactose intolerant can enjoy yogurt. Yogurt contains lower amounts of lactose than milk because the lactose in yogurt is converted to lactic acid by the bacterial cultures. Lactic acid bacteria in yogurt, acidophilus milk and fermented dairy foods such as kefir can help lessen the effects of lactose intolerance.
Yogurt is extremely versatile. You can dip it, spread it, vitamin d and yogurt, freeze it, add fruit to it or eat it plain.
Here are some other ideas:. Source of nutrient values for normal yogurt: Source for Greek yogurt: Vitamin D fortified dairy foods can be an excellent source of vitamin D, however, levels vary considerably. Read the food label or contact manufacturer for specific levels. The sugars listed on the Nutrition Facts label include naturally occurring sugars like those in fruit and milk as well as those added to a food or drink.
This site is best viewed in Firefox v. Some features on this site require popups to be enabled. Nutrients in Yogurt Yogurt is often included vitamin d and yogurt healthy food lists Yogurt is highly nutritious and is an excellent source of protein, calcium and potassium. It provides numerous vitamins and minerals and is relatively low in calories. One serving of yogurt is one 8-ounce cup or container, vitamin d and yogurt. For a complete listing of the nutrients in yogurt, see the table below.
Health Benefits of Yogurt Other probiotics are often added to yogurt for their health effects. What about Greek Yogurt? Yogurt and Lactose Intolerance Many people who are lactose intolerant can enjoy yogurt. Ways to Eat Yogurt Yogurt is extremely versatile. Here are some other ideas: Make a vitamin d and yogurt parfait by layering yogurt, vitamin d and yogurt, dry cereal or granola, and topping with your favorite fruit Top waffles or pancakes with yogurt and sliced strawberries Enjoy a mid-day snack by blending yogurt, fruit and juice to make a delicious smoothie Dip raw vegetables in plain yogurt Use yogurt for salad dressing and dips Serve plain yogurt on quesadillas, tacos, soups and chili—as an alternative to sour cream Nutrients per 8 oz.
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