Ordinary pure milk is high in calories, while nutritious and comfortable milk is low in fat, and "dietary fiber" and "collagen" are added. Moreover, the nutrition of Shuhua milk is easy to absorb and the weight is easy to control.

2, the amount of fat:

The fat content of pure milk is relatively high, and the fat content of Shuhua milk is relatively low, and some dietary fiber and collagen are added. Drinking some Shuhua milk in moderation can effectively promote intestinal peristalsis, and can play the role of beauty beauty and eliminate pigmentation.

3. In terms of composition:

Ordinary pure milk is basically raw milk, which is rich in protein. In addition, it also contains fat-soluble vitamins such as vitamins A, E, D and K, and various mineral nutrients such as calcium, magnesium and potassium.

Nutritional Shuhua milk is also a kind of pure milk. Because lactase is artificially added to pure milk by aseptic technology, its nutritional value is slightly higher than that of ordinary milk.

4. Audience:

Ordinary pure milk is not suitable for people with indigestion and bad stomach. The function of Shuhua milk is to make people who drink milk have loose bowels stop having loose bowels, and the absorption is more efficient, which is more suitable for the stomach of middle-aged and elderly people.

This is because Shuhua milk decomposes lactose through lactase, so some lactose intolerant friends can rest assured to drink milk.

5, absorption:

Ordinary milk is not suitable for people with poor absorption ability, while Shuhua milk is beneficial to the absorption and utilization of calcium by human body.

Most of the calcium taken in dinner is absorbed and utilized by the human body before going to bed. After sleep, especially after midnight, the level of calcium in the blood will gradually decrease, and finally some calcium in bone tissue will dissolve into the blood to maintain a stable balance of blood calcium.

People's Network-Four Secrets You Don't Know in Milk

People's Daily Online-Yili Shuhua Milk won the "Nutrition Innovation Contribution Award" of China Nutrition Science Conference.