Milk 54/ 100

Milk (fortified VA, VD) 51100

Fruit and milk 20/ 100

Breast milk 65/ 100

Goat milk (fresh) 59/ 100

Yogurt 72/ 100

Yogurt (medium fat) 64/ 100

Yogurt (high protein) 62/ 100

Skim yogurt 57/ 100

Yogurt (skim orange juice) 48/ 100

An 8-ounce (225 ml) serving of whole milk contains 65,438+050 kilocalories, and low-fat milk is 240 degrees Celsius. C contains about 65,438+020 kcal, an 8-ounce milk containing only 65,438+0% contains 65,438+000 kcal, and an 8-ounce skim milk contains 85 kcal.

Generally, milk packaged in cartons will be labeled hot. What I said below is packed in cartons:

Skim milk-the lowest calorie, we often see Yili's. It used to have calories, but now it is not standard. Now it is added with honey, which is higher than the original. I remember that the original target calorie was converted to about 87 calories /250ML (I calculated it myself)

Low-fat milk-Mengniu and Yili have it, but Mengniu's fat content reaches 2. 0%-2。 5%, very high, Yili's is even lower.

Pure milk-the calories will be relatively higher and the fat content will be higher; 2。 5%, Mengniu's even reached 3. 3%。 Breakfast milk or something, sweet milk has higher calories. First full fat, then sugar.

Most brands of milk powder are labeled with calories. If it is not marked, I suggest not buying it. Technology is definitely not enough. I've been drinking skim milk powder, Yili high protein skim milk powder is the best, and it's still in small packages, which is very fragrant, unlike ordinary skim milk powder. The worst taste is Anyi high calcium skim milk powder, which will precipitate after a period of time. Nestle low-fat milk powder tastes good, but the fat content is not low. Wandashan's skim milk powder is packaged independently and tastes bad. Yashili skim milk powder is also packaged separately and tastes good. Dutch cows are not packaged separately, which is very expensive and tastes ordinary. Mengniu didn't degrease at all, but the technology is definitely not good, because the degreasing process is very complicated.

People think Mengniu's milk is delicious. Indeed, because Mengniu's milk has higher fat content than ordinary milk, it is particularly fragrant!

If you want to drink skim milk, I still recommend Yili high-protein skim milk powder, which is better than Yili low-fat milk. You can make it stronger by yourself. It's also cheaper than cardboard boxes.

One of milk-the nutrition of milk is described in detail.

Milk is the only food for mammals after birth. Fresh milk not only contains all the nutrients contained in other foods, but also contains bioactive substances that are not found in thousands of foods in the world (some people call it "lifeline"). Milk is the best natural food for new life. Westerners call milk "human nanny". Except dietary fiber, milk contains all the nutrients needed by human body. It is the only nutritious food, and its nutritional value is incomparable to other foods. Every 100g milk contains protein 3.5g, fat 4.0g, carbohydrate 5g, calcium 120mg, phosphorus 93mg, iron 0.2mg, thiamine 0.04mg, riboflavin 0. 13mg, nicotinic acid 0.2mg, vitamin A42 2 2mg and vitamin C/kl. The content of lysine in milk protein is second only to eggs, and the content of cholesterol is only per 100g 16mg. These nutrients all occupy an important position in our life. The fat in milk has high nutritional value and small fat globules, so it has delicate taste, low melting point and easy digestion, and the digestibility reaches 97%. In addition, milk fat also contains essential fatty acids and phospholipids, which is a kind of fat with high nutritional value. Milk contains all essential amino acids and other amino acids needed for human growth and development. There are 20 kinds of amino acids that make up human protein, 8 of which can't be synthesized by human body. They are called essential amino acids. If the protein we eat contains all the essential amino acids, this protein is called whole protein, and protein in milk belongs to whole protein. The digestibility of protein in milk can reach 100%, while the digestibility of protein in beans is only 80%. The carbohydrate in milk is lactose. Its nutritional function is to provide heat energy and promote the absorption of metal ions such as calcium, magnesium, iron and zinc, which is very important for the intellectual development of infants. The absorption of calcium by human body is directly proportional to the lactose content, so the more milk you drink, the more calcium your body absorbs. Lactose can regulate gastric acid, promote intestinal peristalsis and help digestive gland secretion in human body. In addition, lactose can also promote the growth of lactic acid bacteria in human intestine, inhibit the poisoning caused by abnormal fermentation in intestine, and ensure the health of intestine. Lactose is superior to other carbohydrates.

There are many kinds of minerals in milk, such as phosphorus, iron, zinc, copper, manganese and molybdenum. The most rare thing is that milk is the best source of calcium, because the calcium in milk is easily absorbed in the body, which is much higher than other kinds of food. Moreover, the ratio of calcium to phosphorus is very suitable, which is beneficial to the absorption of calcium and is an ideal nutritious food to promote the development of bones and teeth of children and adolescents.

Milk also plays a great role in supplementing vitamins. It contains all known vitamins, especially vitamin A and vitamin B2, which can make up for the deficiency in our diet. Milk also contains antibody substances that can promote children's development. Milk is the most ideal food for the healthy growth of children and adolescents. As a natural food, milk can be eaten directly without any processing after sterilization. Moreover, we can almost completely digest and absorb it after drinking it, and will not produce excess waste excrement. This is beneficial to the utilization of rich nutrients in milk.

After World War II, Japan put forward the slogan "A glass of milk makes a nation strong". There is also a famous saying in Britain: "Nothing is more important than providing milk to children!" Therefore, 12 famous scientists in the fields of nutrition, food and dairy industry in China called for the revitalization of china dairy in "1998 China Dairy Science Forum" and often gave children milk.

Nutrition of milk

2004- 10- 13, 14: 16 Author: Sina

1. Fresh milk is a liquid food with the most complete nutrients and the highest nutritional value, second only to human milk. Fresh milk is rich in protein, fat, amino acids, sugars, salts, calcium, phosphorus, iron and other vitamins, enzymes and antibodies, which are easily digested and absorbed by the human body. According to the research, drinking a glass of fresh milk every morning can meet 10% of the calories needed by human body and 40% of various trace vitamins needed by human body. If each person drinks 500 grams of milk 1 day, it can meet 80% of the daily vitamins and calcium needed by the human body, and has the function of preventing cancer.

Therefore, scientists believe that milk is the best source of nutrition for new life, and its original nutrition is unmatched by any other artificial nutrition.

2. The main nutritional components of fresh milk

Fat: 3.0-5.0%

Protein: 2.7-3.7%

Lactose: 4.5-5.0%

Inorganic salt: 0.60-0.75%, including sodium 10.62%, potassium 36.62%, calcium 45% and magnesium 7.76%. Every liter of milk contains iodine 30-70 mg, iron 0.4 mg, zinc 2.5 mg, vitamin D:0.3-4.6 IU, vitamin E 20-200 mg, vitamin B 1 20- 100 μ g, vitamin B2 150 μ g and vitamin C6544.

3. Drinking one liter of fresh milk every day has at least 1 1 benefits:

1) Milk contains potassium, which can keep the arterial wall stable when blood pressure is high and reduce the risk of stroke by half;

2) it can prevent the human body from absorbing toxic metal lead and partition in food;

3) Yogurt and skim milk can enhance immune function and prevent tumor cells from growing;

4) Tyrosine in milk can promote the increase of the happy hormone serotonin;

5) Iodine, zinc and lecithin in milk can greatly improve the working efficiency of the brain;

6) Iron, copper and vitamin A in milk have cosmetic effects, making skin smooth and plump;

7) Milk is rich in calcium, which can strengthen bones and teeth and reduce bone atrophy by half. Drinking a liter of milk every day can make up 80% of the calcium demand for a day. Drinking milk regularly does not need calcium supplementation.

8) Magnesium in milk promotes the anti-fatigue ability of the heart and nervous system;

9) Zinc in milk can promote faster wound healing;

10) Vitamin B2 in milk can improve eyesight;

1 1) Drinking milk can prevent arteriosclerosis.

Milk drinking taboo

Milk consumption has become an important part of modern life, and it has been recognized by the public in terms of nutrition, deliciousness and function. However, while drinking milk, we should also pay attention to the following points:

First, fresh milk exposure will lose vitamins A and B in fresh milk due to sunlight. After frozen milk, if the milk is granular, the taste will be obviously weakened. Protein in high-temperature cooked fresh milk and twice-heated fresh milk will change from sol state to gel state, which will lead to precipitation, thus reducing the nutritional value.

Second, the way to drink milk is also very important. Why do many people have diarrhea when drinking milk? Actually, there is something wrong with the way you drink milk. Drink milk in small sips as much as possible, so that the milk can be fully mixed with saliva in the mouth. If you gulp milk, the milk will directly enter the stomach and react with acidic substances, and protein and fat in the milk will form a ball, which is not easy to digest. Some people with weak gastrointestinal function will have symptoms of diarrhea and discomfort.

Third, milk and many substances cannot be drunk at the same time. When drinking milk, it is not advisable to drink tea at the same time, because tannic acid in tea will hinder the absorption of calcium ions in milk, and then milk will also hinder the medicinal properties of drugs, so that drugs can not give full play to their therapeutic effects.

Fourth, patients after gastrointestinal surgery should avoid drinking milk, because lactic acid fermentation in milk will produce gas and aggravate flatulence, which is not conducive to the healing of surgical wounds.

To sum up, although milk is good, we should also pay attention to the taboos of drinking. Make milk give full play to its efficacy.