The genesis of yogurt began in about 5,000 B.C. when milk accidentally curdled in the sun. The resulting fermented milk product became yogurt, a staple in today’s health food market that provides the nutritional benefits of milk, along with the added benefits of bacteria cultures that support digestive health. The yogurt-making process involves adding cultures that develop into beneficial bacteria during fermentation. Beneficial bacteria, including the well-publicized Lactobacillis acidophilus, are microbes that exist naturally in the intestines. Eating yogurt adds more healthy bacteria that produce vitamins, digest insoluble fiber and provide the enzymes necessary for milk digestion. A 4-oz. serving of plain low fat yogurt provides 5.9 g of protein, or 12 percent of the 50 mg FDA daily value. Combining yogurt with fruit and cereal is a healthy snack because it provides protein, carbohydrates and fat the body needs to function. Protein derived from saturated-fat free sources eliminates the risk of clogged arteries. The calcium content in 4 oz. of plain yogurt is 207 mg, or 21 percent of the 1,000 FDA daily value. It also contains 1 mg of zinc, 7 percent of the 15 mg DV. Calcium is particularly important for maintaining healthy bone density. Zinc plays a supporting role in the maintenance of bone health. It also promotes wound healing. The calorie content in 4 oz. of plain low-fat yogurt is 71 calories, or 4 percent of a standard 2,000-calorie diet. Plain yogurt is often used in place of sour cream as a topping for soups, baked potatoes, Indian food and a mixer for vegetable dips and spreads. It contains about half of the calorie content of reduced fat sour cream.Overview
Probiotics
Protein
Minerals
Calories
