The importance of protein, needless to say, it is one of the three major productivity nutrients to the human body, which constitutes an important substance of human tissue.
Some people say that eggs can also supplement protein, and the protein in eggs is higher, why should we drink milk?
This is because milk protein has its unique advantages. There are four kinds of milk protein: β-lactoglobulin, γ-whey protein, whey protein, and casein.
Casein has the highest content and contains 10% phosphorus, which plays a vital role in promoting brain development.
Whey protein molecules are small and easier to be digested than casein because of this advantage that many dairy ingredients add whey protein powder to increase protein content.
Lactoglobulin contains immunoglobulin, lactoferrin, lysozyme and other bioactive substances.
Immunoglobulins include IgG, IgA, and IgM, among which IgG is the most abundant. IgG can resist invasive pathogens such as bacteria and viruses and can activate the immune response in the body and resist the external causes.
Besides, immunoglobulin is beneficial to intestinal health and can regulate intestinal flora.
Colostrum is more expensive because it has the highest level of immunoglobulin in all milk.
The daily calcium intake for adults is 800 mg.
There are relatively few dairy products in the daily diet of Chinese people, and most people do not consume enough calcium per day.
Milk is the best source of calcium supplementation because calcium in milk is active calcium.
The calcium content per 100ml milk is between 100mg-125mg and is the highest of all foods.
Milk respectively contains about 101 times, 75times and 110 times as much calcium as rice, lean beef and lean pork.
Besides, the milk content is not only high, but the absorption rate is as high as 98%.
The most important thing about calcium supplementation is to absorb well, which can regulate the metabolism of calcium in the human body, maintain the concentration of serum calcium, and promote the calcification of bone.
Adults are advised to drink about 500ml milk every day.
The two kinds of packing we often use are 200 ml-250 ml. It's better to drink a bag (box) in the morning and evening.
|Heat(C) 54||Potassium (mg) 109||Calcium (mg) 104|
|Phosphorus (mg) 73||Sodium (mg) 37.2||Vitamin A (μg) 24|
|Cholesterol (mg) 15||Magnesium (mg) 11||Carbohydrate (g) 3.4|
|Fat (g) 3.2||Protein (g) 3||Selenium (μg) 1.94|
|Vitamin C (mg) 1||Zinc (mg) 0.42||Iron (mg) 0.3|
|Vitamin E (mg) 0.21||Vitamin B2 (mg) 0.14||Nicotinic acid (mg) 0.1|
|Manganese (mg) 0.03||Vitamin B1 (mg) 0.03||Copper (mg) 0.02|
Vitamins are a kind of organic compound necessary for maintaining health, which plays an important role in human growth, metabolism, and development.
Milk is rich in vitamins. Fat-soluble vitamins are vitamin A, vitamin D, vitamin E, vitamin K and carotene.
Water-soluble vitamins include vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, folic acid, biotin and choline.
It is not recommended to drink skim milk.
Because milk tastes mainly from fat and skim milk tastes bad, and after degreasing, a large number of fat-soluble vitamins can be damaged.
Skim milk is more suitable for the elderly and obese patients as well as patients with cardiovascular diseases such as hypertension. For most people, skim milk is not the best.
Although milk is good, we should choose the right kind of milk. Here is a brief talk about the problem of milk selection.
There are three main types of milk on the market:
Pasteurized milk (fresh milk)
Raw milk is the only raw material, it can be heated at a lower temperature (usually 60~82 ℃), which can kill harmful bacteria and viruses without affecting the quality of milk. Because this low-temperature sterilization technology was founded by Pasteur, a French, it is called Pasteur.
Pasteurized milk is excellent in quality but difficult to preserve. It needs to be preserved at 2~6 ℃ with a shelf life of only 7 days.
If you want to buy pasteurized milk, you should choose the local dairy industry, so that the quality can be guaranteed.
Ultra-high temperature sterilized milk (pure milk)
The raw material is only raw milk, which is heated to 132℃ and kept sterilized for a short time. After sterile filling, it is high temperature sterilized milk. The shelf life of the product is usually 3 months to 6 months.
Nutrients are not as good as pasteurization, because high-temperature sterilization will also lose a large number of water-soluble vitamins. And the taste will decline, there will be cooking taste.
Because ultra-high temperature sterilized milk is easy to preserve, it occupies 40% of the domestic dairy market. The pure milk we see is ultra-high temperature sterilized milk (except pasteurized), besides, imported pure milk is also ultra-high temperature sterilized milk.
Both of the above are pure milk, and the content of raw milk is required to be 100%.
The state stipulates that the content of raw milk should be more than 80%. The types of raw milk added with other raw materials, food additives and nutritional fortifiers should be written as modulated milk.
Common modulated milk is: breakfast milk and jujube milk, I think most people have drunk them, which tastes better than pure milk, but the nutritional composition is not as good as pure milk.